Zobrazeno 1 - 10
of 25
pro vyhledávání: '"Dieter Gerard"'
Autor:
Howard D. Preston, Dieter Gerard, Günter Matheis, William J. N. Marsden, Robert F. van Croonenborgh, Karl-Werner Quirin
Publikováno v:
Flavourings: Production, Composition, Applications, Regulations, Second Edition
Autor:
Karl Heinz Deicke, Karl-Werner Quirin, Uwe‐Jens Salzer, Martin Reichelt, Manfred Ziegler, Dieter Gerard
Publikováno v:
Flavourings: Production, Composition, Applications, Regulations, Second Edition
Procedures for extracting or refining sensitive substances using dense gases have been developed for numerous purposes. Dense carbon dioxide is already being used industrially for decaffeination of coffee and extraction of hops. Further possible appl
Publikováno v:
International Journal of Food Science & Technology. 33:215-223
Nutmeg and mace oils, produced by supercritical CO 2 extraction, are now increasingly traded. Unlike the steam-distilled oils, no information about their composition is published. Supercritical CO, nutmeg and mace extracts from the East Indies, West
Autor:
Karl-Werner Quirin, Dieter Gerard, Wolf-Rainer Bork, Dorothea Ehlers, Peter Toffel-Nadolny, Michael Pfister
Publikováno v:
International Journal of Food Science and Technology. 31:91-95
By supercritical fluid CO 2 extraction of tonka beans a lipophilic top phase and a crystalline base phase were obtained. These were analysed by gas chromatography-mass spectrometry (GC/MS) and high-performance liquid chromatography (HPLC) and compare
Autor:
Dieter Gerard, K.‐W. Quirin, J. Shoop, Herta Ziegler, G. Underwood, C. Karl, M. Simon, Günter Matheis, H.D. Preston, N.J.N. Marsden, U.-J. Salzer, Joachim Tretzel, H. Weenen, J.F.M. de Rooij
Publikováno v:
Flavourings: Production, Composition, Applications, Regulations
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7a6169e10c3e0fef1c7e87a6b7b7c7de
https://doi.org/10.1002/9783527611829.ch03
https://doi.org/10.1002/9783527611829.ch03
Autor:
Ana Ortuño, Dieter Gerard, María José del Baño, Karl-Werner Quirin, J. Lorente, Julián Castillo, O. Benavente-Garcia, José Antonio Del Río
Publikováno v:
Journal of agricultural and food chemistry. 51(15)
The distribution of six compounds with three different polyphenol skeletons have been studied in Rosmarinus officinalis: phenolic diterpenes (carnosic acid, carnosol, and 12-O-methylcarnosic acid), caffeoyl derivatives (rosmarinic acid), and flavones
Publikováno v:
Fette, Seifen, Anstrichmittel. 85:458-463
The solubility of jojoba oil in dense carbon dioxide has been investigated by a dynamic method between 100 and 2600 bar and at temperatures within the range 20 to 80° C. The solubility isotherms and isobars of jojoba oil are compared with those of s
Autor:
Egon Stahl, Dieter Gerard
Publikováno v:
Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung. 176:1-4
Das stark bitter schmeckende Wermutkraut (Artemisia absinthium L.,Asteraceae) ist aufgrund seines Gehaltes an Thujon bei Dauergebrauch gesundheitsschadlich. Entsprechende alkoholische Zubereitungen sind deshalb in vielen Landern Europas verboten. Es