Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Ghadiri Khozroughi, A."'
Autor:
Ghadiri Khozroughi, Amin, Jander, Elisabeth, Schirrmann, Michael, Rawel, Harshadrai, Kroh, Lothar W., Schlüter, Oliver
Publikováno v:
In LWT - Food Science and Technology November 2017 85 Part A:22-27
Autor:
Durek, J., Ghadiri Khozroughi, A., Fröhling, A., Schlüter, O., Knorr, F., Mader, A., Goodarzi Boroojeni, F., Zentek, J., Knorr, D., Bolling, J.S.
Publikováno v:
In Innovative Food Science and Emerging Technologies December 2014 26:397-405
Publikováno v:
Food Chemistry. 283:462-467
Zinc protoporphyrin IX (ZnPP) is known to accumulate in most meat products during storage. However, the pathway of its formation is not yet completely clarified. To gain more insights into the specificity of ZnPP occurrence, a SEC-HPLC-UV-fluorescenc
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::99e18d0761be5d2d4a61922e8d9c6878
https://doi.org/10.1016/j.foodchem.2019.01.080
https://doi.org/10.1016/j.foodchem.2019.01.080
Autor:
Lothar W. Kroh, Oliver Schlüter, Elisabeth Jander, Amin Ghadiri Khozroughi, Michael Schirrmann, Harshadrai M. Rawel
Publikováno v:
LWT - Food Science and Technology. 85:22-27
Investigations on the post mortal formation of fluorescent zinc protoporphyrin (ZnPP) IX in pork meat are currently in focus of meat science research. The role of myoglobin degradation in this context appears to be one of the most diversely discussed
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::498028ba695c2aa367f830219e1b9a69
https://doi.org/10.1016/j.lwt.2017.06.047
https://doi.org/10.1016/j.lwt.2017.06.047
Publikováno v:
Food chemistry. 256
The post-mortem accumulation of the heme biosynthesis metabolite zinc protoporphyrin IX (ZnPP) in porcine muscle is associated with both a meat-inherent and a bacterial enzymatic reaction during meat storage. To estimate the bacterial impact on ZnPP
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d8d92ceafa348e90eb02ffbda7063908
https://pubmed.ncbi.nlm.nih.gov/29606445
https://pubmed.ncbi.nlm.nih.gov/29606445
Autor:
Oliver Schlüter, Jürgen Zentek, F. Goodarzi Boroojeni, Antje Fröhling, Julia Durek, A. Ghadiri Khozroughi, J.S. Bolling, F. Knorr, A. Mader, Dietrich Knorr
Publikováno v:
Innovative Food Science & Emerging Technologies. 26:397-405
Microbial contaminations of animal feed can lead to impaired food safety and human foodborne diseases. Risks can be mitigated by conventional feed hygienization practices including thermal processing and supplementations with organic acids. The aim o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2fb231666b911ca87d488c34920b1fc1
https://doi.org/10.1016/j.ifset.2014.05.001
https://doi.org/10.1016/j.ifset.2014.05.001
Autor:
Ghadiri Khozroughi, Amin1 amin.ghadirikhozroughi@campus.tu-berlin.de, Braga, Tess Waldbach1, Wagner, Janine1, Rawel, Harshadrai1
Publikováno v:
Food Chemistry. Jun2019, Vol. 283, p462-467. 6p.
Autor:
Ghadiri Khozroughi, Amin1 ghadiri@atb-potsdam.de, Kroh, Lothar W.2, Schlüter, Oliver1, Rawel, Harshadrai3
Publikováno v:
Food Chemistry. Aug2018, Vol. 256, p25-30. 6p.