Zobrazeno 1 - 10
of 40
pro vyhledávání: '"Frédéric Mestdagh"'
Autor:
Luigi Poisson, Stefan Spreng, Matthieu Chaumonteuil, Ania Schaerer, Frédéric Mestdagh, Tomas Davidek
Publikováno v:
Journal of agricultural and food chemistry. 69(23)
The major non-volatile reaction products formed from free amino acids during the early stage of coffee roasting were investigated using biomimetic in-bean experiments with labeled and unlabeled free amino acids. Comprehensive untargeted screening by
Publikováno v:
Journal of Agricultural and Food Chemistry. 67:13829-13839
The formation pathways of α-diketones (2,3-butanedione and 2,3-pentanedione) and 4-hydroxy-2,5-dimethyl-3(2H)-furanone (HDMF) upon coffee roasting were investigated in a kinetic study applying labeled and unlabeled sucrose (CAMOLA approach) in biomi
Publikováno v:
Journal of agricultural and food chemistry. 68(17)
The representativeness of the so-called biomimetic "in-bean" technique was studied by following the formation of target aroma compounds during the roasting course (10 points from 0 to 400 s) in recombined coffee beans and non-treated green coffee ref
Autor:
Luigi, Poisson, Anja, Schaerer, Stefan, Spreng, Frédéric, Mestdagh, Imre, Blank, Tomas, Davidek
Publikováno v:
Journal of agricultural and food chemistry. 67(50)
The formation pathways of α-diketones (2,3-butanedione and 2,3-pentanedione) and 4-hydroxy-2,5-dimethyl-3(2
Publikováno v:
LWT - Food Science and Technology. 68:145-152
General markers of HOCl induced changes in food proteins were evaluated and compared with the specific indicator 3-chlorotyrosine using dairy proteins at various oxidant/protein ratios and at different pHs. Protein aggregation was more pronounced at
Autor:
Juan Carlos Ardila, Paulo Barone, Pablo Benavides, Benoit Bertrand, Imre Blank, Carlos Brando, David Browning, Lee Byers, Michelle Deugd, Andreas Dunkel, Adriana Farah, Vincenzo Fogliano, Britta Folmer, Alvaro Gaitán, Peter Giuliano, Arne Glabasnia, Carmenza Góngora, Jeffrey Hayward, Juan Carlos Herrera, Thomas Hofmann, Jwanro Husson, Lawrence Jones, Bernard Kilian, Christian Klatt, Harriet Lamb, Charles Lambot, Ted R. Lingle, Celia Marsh, Sunalini N. Menon, Frédéric Mestdagh, Shirin Moayyad, Jonathan Morris, Eric Nadelberg, Martin R.A. Noponen, Carlos Oliveros, Juan Pablo Orjuela, Aida Peñuela, Jérôme Perez, Arne Pietsch, Luigi Poisson, Jaime R. Polit, Lawrence Pratt, Sabine Puget, Karsten Ranitzsch, Alexis Rodriguez, Trish Rothgeb, Siavosh Sadeghian, Dean Sanders, Juan R. Sanz-Uribe, Stefan Schenker, Samo Smrke, Paul Songer, Ria Stout, Edouard Thomas, Dominique Valentin, Martin von Blittersdorff, Marco Wellinger, Chris Wille, Yves Wyser, Chahan Yeretzian, null Yusianto
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a0e6b06ed6e0e7e0c48fbe234a913ff1
https://doi.org/10.1016/b978-0-12-803520-7.01002-1
https://doi.org/10.1016/b978-0-12-803520-7.01002-1
A good cup of coffee is characterized by a subtle equilibrium of aroma, taste, and mouthfeel. The brewing step allows extracting the odorants and taste molecules from the roast and ground coffee into the consumer's cup. Various methods of preparation
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e3fe4e285bbe984637582888dfe701c5
https://doi.org/10.1016/b978-0-12-803520-7.00015-3
https://doi.org/10.1016/b978-0-12-803520-7.00015-3
Publikováno v:
Food Research International. 63:271-274
To obtain a cup of coffee with a balanced aroma, every step in the coffee production chain is crucial, including the final brew preparation, in order to achieve the optimal result in-cup. In this study, the role of the physico-chemical properties (vo
Publikováno v:
Journal of Agricultural and Food Chemistry. 61:12727-12736
Protein oxidation can have major implications on the quality and safety of foods, but the majority of methods to evaluate oxidative damage lack specificity. Therefore, this study aimed to identify specific markers for protein oxidation. A well-charac