Zobrazeno 1 - 10
of 16
pro vyhledávání: '"Hans-Ulrich Endreß"'
Autor:
Hanna Steigerwald, Frank Blanco-Perez, Melanie Albrecht, Caroline Bender, Andrea Wangorsch, Hans-Ulrich Endreß, Mirko Bunzel, Cristobalina Mayorga, Maria José Torres, Stephan Scheurer, Stefan Vieths
Publikováno v:
Foods, Vol 11, Iss 1, p 13 (2021)
Pectin, a dietary fiber, is a polysaccharide that is widely used in food industry as a gelling agent. In addition, prebiotic and beneficial immunomodulatory effects of pectin have been demonstrated, leading to increased importance as food supplement.
Externí odkaz:
https://doaj.org/article/95bbde4de09c4908a90b8a151201054a
Autor:
Roland Adden, Aljazi Alajmi, S. Al-Assaf, Katerina Alba, V. Amar, Inge Anderson-Dekkers, Steve W. Cui, M.J. Dille, K.I. Draget, Kurt Ingar Draget, Christine A. Edwards, Hans-Ulrich Endreß, Yapeng Fang, Sebastian Förtsch, Takahiro Funami, Hongxia Gao, Ada L. Garcia, Maria P. Gonçalves, F.M. Goycoolea, Qingbin Guo, I.J. Haug, I. Higuera-Ciapara, S.E. Hill, Xiaojun Huang, Britta Hübner-Keese, Marta S. Izydorczyk, Ji Kang, Taous Khan, Matthias Knarr, Vassilis Kontogiorgos, Wei Liu, J Lizardi-Mendoza, Y.L. López-Franco, H. Maeda, Már Másson, David Julian McClements, J.R. Mitchell, A. Nakamura, Shaoping Nie, K. Nishinari, Katsuyoshi Nishinari, Catherine T. Nordgård, Marjan Nouwens-Roest, John Nsor-Atindana, A. Nussinovitch, L.M. Nwokocha, Joong Kon Park, Brigitte Peters, Glyn O. Phillips, Cristina M.R. Rocha, Matthias Roth, Beatriz Gabriela Morillo Santander, Anwesha Sarkar, G. Sason, Ana M.M. Sousa, David G. Stevenson, Lise Stouby, Y. Suzuki, Graham Sworn, M. Takemasa, S. Takigami, Catriona Thomson, R. Tuvikene, Mazhar Ul-Islam, Muhammad Wajid Ullah, Elaine Vaughan, Junqiao Wang, W. Wang, Peter A. Williams, Mingyong Xie, K. Yamatoya, Kwan-Mo You, Benjamin Zeeb, Hongbin Zhang, Fang Zhong, Liqiang Zou
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6ff2e11183642490c28e6e269881bf05
https://doi.org/10.1016/b978-0-12-820104-6.09989-7
https://doi.org/10.1016/b978-0-12-820104-6.09989-7
Autor:
Kemal Aganovic, Edward Ebert, Chen Panz, Avi Shpigelman, Hans-Ulrich Endreß, Zoya Okun, Milena Zdravkovic
Publikováno v:
The 1st International Electronic Conference on Food Science and Functional Foods.
Pectin is well-known plant-based hydrocolloid extensively used in food and beverage industry for formation and/or enhancement of product texture and stability. Versatile functionalities of different pectin types (e.g., gelling, thickening, colloidal
Autor:
Carina Winkler, Niramol Pholpipattanapong, Sabine Kuebler, Reinhold Carle, Tim Anders, Christine Rentschler, Jumnong Wuthisomboon, Tanja Sulzer, Peter Elstner, Sabine Korhummel, Andreas Nagel, Saiko Qadri, Hans-Ulrich Endress, Sybille Neidhart, Pittaya Sruamsiri, Stefanie Kienzle
Publikováno v:
Industrial Crops and Products. 109:923-935
To exploit the full potential of industrial mango peel waste (MPW 0 ) as a starting material for the recovery of bioactive and functional coproducts despite its seasonality, it must be processed efficiently into a storable dried byproduct of uniform
Autor:
Sybille Neidhart, Andreas Nagel, Reinhold Carle, Hans-Ulrich Endress, Christine Rentschler, Carina Winkler
Publikováno v:
Carbohydrate Polymers. 174:1144-1155
Three methods for the recovery of purified pectins from directly dried mango peel were developed, using selective precipitation of mango pectin in propan-2-ol (IPA) of adequate volume concentrations for purification. Yields, composition, macromolecul
Autor:
Peter Elstner, Sabine Wulfkühler, Sabine Korhummel, Pittaya Sruamsiri, Christine Rentschler, Hans-Ulrich Endress, Jumnong Wuthisomboon, Sybille Neidhart, Carina Winkler, Tim Anders, Niramol Pholpipattanapong, Saiko Qadri, Reinhold Carle, Tanja Sulzer, Andreas Nagel
Publikováno v:
Industrial Crops and Products. 61:92-105
Fresh industrial mango peel waste (MPW0) has to be processed into a storable commodity to enable its upgrading into dietary fibers or pectin and antioxidants regardless of its seasonal availability. In this feasibility study, 19 prototype processes t
Publikováno v:
Carbohydrate Research. 380:9-15
Starting from allyl 2-O-acetyl-3-O-benzyl-α-l-rhamnopyranoside (3), allyl (2,3,4,6-tetra-O-benzoyl-β-d-galactopyranosyl)-(1→4)-2-O-acetyl-3-O-benzyl-α-l-rhamnopyranoside (5) was synthesized under Helferich conditions. Module 5 was converted to 2
Publikováno v:
Carbohydrate Research. 343:1730-1742
The improved syntheses of methyl 2-O-acetyl-3-O-benzyl-α- l -rhamnopyranoside (12) and 1,2-di-O-acetyl-3-O-benzyl-α- l -rhamnopyranose (15), which were used as glycosyl acceptor and donor, respectively, are described. Glycosylation of the O-4 posit
Autor:
Reinhold Carle, Petra Streker, Petra Hilt, Hans-Ulrich Endreß, Christine Rentschler, Andreas Schieber
Publikováno v:
Innovative Food Science & Emerging Technologies. 4:99-107
b ¨¨ Abstract A process for the combined recovery of pectin and phenolic compounds from apple pomace, the primary by-product of apple juice production, was developed. The process includes extraction of dried apple pomace with diluted mineral acid a