Zobrazeno 1 - 10
of 21
pro vyhledávání: '"Greta, Bischof"'
Publikováno v:
Foods, Vol 13, Iss 7, p 1098 (2024)
(1) Background: The authenticity of eggs in relation to the housing system of laying hens is susceptible to food fraud due to the potential for egg mislabeling. (2) Methods: A total of 4188 egg yolks, obtained from four different breeds of laying hen
Externí odkaz:
https://doaj.org/article/24dcc60fa56942d4a3bcb91f3b0d72b0
Autor:
Greta Bischof, Edwin Januschewski, Franziska Witte, Nino Terjung, Volker Heinz, Andreas Juadjur, Monika Gibis
Publikováno v:
Foods, Vol 12, Iss 4, p 785 (2023)
(1) Background: The selection of raw material and the postmortem processing of beef influence its quality, such as taste. In this study, the metabolome of beef from cows and heifers is examined for differences during aging. (2) Methods: Thirty strip
Externí odkaz:
https://doaj.org/article/dad5e4952928421393c13aee974a85c7
Autor:
Greta Bischof, Franziska Witte, Nino Terjung, Edwin Januschewski, Volker Heinz, Andreas Juadjur, Monika Gibis
Publikováno v:
European Food Research and Technology.
Taste as an eating quality factor of beef can be influenced by the selection of the raw material and aging method. The metabolic changes of different breeds during aging were analyzed in wet-aged and dry-aged beef up to 28 days of aging using samples
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4c2fb22b7ca79f46c9027d4780f17035
https://doi.org/10.1007/s00217-023-04283-0
https://doi.org/10.1007/s00217-023-04283-0
Autor:
Andreas Juadjur, Greta Bischof, Gerold Jerz, Volker Heinz, Peter Winterhalter, Pia Bergmann, Edwin Januschewski, Binh Nguyen Thanh
Publikováno v:
Journal of Agricultural and Food Chemistry. 68:11839-11845
Food authenticity in the field of food dyes can be interpreted as the correctness of the coloring ingredients indicated. The Rapid UV/vis Spectroscopic Dye Authentication Assay (RaSDAY) presented in this work was used to verify the authenticity of wa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ad3f132417be9725865a66620de0fc4c
https://doi.org/10.1021/acs.jafc.0c03676
https://doi.org/10.1021/acs.jafc.0c03676
Autor:
Greta, Bischof, Franziska, Witte, Nino, Terjung, Edwin, Januschewski, Volker, Heinz, Andreas, Juadjur, Monika, Gibis
Publikováno v:
Food research international (Ottawa, Ont.). 156
The aging of beef affects the metabolome and, thus, its quality, such as taste or tenderness. In addition to the aging method, intrinsic factors, such as breed, feed and muscle type, also have an effect on beef's metabolome. It is not known yet wheth
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::02f680b70740e83e06cd1c3029ce82ce
https://pubmed.ncbi.nlm.nih.gov/35651084
https://pubmed.ncbi.nlm.nih.gov/35651084
The purpose of this review is to provide an overview of the current knowledge about proteomic and metabolic changes in beef, the microbiological alteration postmortem and during aging, and observe the influence on beef quality parameters, such as ten
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7cfb554d17c7566bf89c93b32c3bd621
Autor:
Edwin, Januschewski, Greta, Bischof, Binh Nguyen, Thanh, Pia, Bergmann, Gerold, Jerz, Peter, Winterhalter, Volker, Heinz, Andreas, Juadjur
Publikováno v:
Journal of agricultural and food chemistry. 68(42)
Food authenticity in the field of food dyes can be interpreted as the correctness of the coloring ingredients indicated. The Rapid UV/vis Spectroscopic Dye Authentication Assay (RaSDAY) presented in this work was used to verify the authenticity of wa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::3488feb1e1056d22d04ef8a8e8682528
https://pubmed.ncbi.nlm.nih.gov/33035423
https://pubmed.ncbi.nlm.nih.gov/33035423
Autor:
Greta, Bischof, Franziska, Witte, Nino, Terjung, Edwin, Januschewski, Volker, Heinz, Andreas, Juadjur, Monika, Gibis
Publikováno v:
Food chemistry. 342
The tenderness and taste of beef is improved by either dry- or wet-aging or a combination of both. The objective was to develop a validated method for detecting differences in the polar fraction of metabolome in dry-aged and wet-aged beef over the ag
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::8a06900ddc6138f2f5e9ddaa62fe6618
https://pubmed.ncbi.nlm.nih.gov/33092915
https://pubmed.ncbi.nlm.nih.gov/33092915
Autor:
Greta Bischof, Franziska Witte, Volker Heinz, Nino Terjung, Andreas Juadjur, Monika Gibis, Edwin Januschewski
Publikováno v:
Food Chemistry. 342:128353
The tenderness and taste of beef is improved by either dry- or wet-aging or a combination of both. The objective was to develop a validated method for detecting differences in the polar fraction of metabolome in dry-aged and wet-aged beef over the ag
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d3c4ffbb96978ebf35aab52d13a3decc
https://doi.org/10.1016/j.foodchem.2020.128353
https://doi.org/10.1016/j.foodchem.2020.128353
Publikováno v:
Foods; Apr2024, Vol. 13 Issue 7, p1098, 11p