Zobrazeno 1 - 10
of 23
pro vyhledávání: '"Hedwig Schlichtherle-Cerny"'
Autor:
Pascal Fuchsmann, Elisabeth Eugster, Stefan Irmler, Ueli Bütikofer, Hedwig Schlichtherle-Cerny
Publikováno v:
International Dairy Journal. 96:21-28
There is limited information about the contribution of Pediococcus acidilactici, a nonstarter lactic acid bacteria, to cheese ripening and flavour development. Model Tilsit-type and Gruyère-type cheeses were produced using P. acidilactici FAM18098 a
Publikováno v:
Food chemistry. 337
This study investigated the role of furfuryl alcohol (FFA) in the formation of furfurylthiol (FFT), the most important odorant in roasted coffee, using in-bean and spiking experiments. Green beans were spiked with FFA, and after roasting FFT was quan
Autor:
Mertxe de Renobales, Eunate Abilleira, Mailo Virto, Luis Javier R. Barron, Hedwig Schlichtherle-Cerny
Publikováno v:
International Dairy Journal. 20:537-544
Volatile composition and aroma compounds of Idiazabal PDO cheeses made in winter and spring were compared. In these seasons flock management differs: concentrate and conserved forages are fed in winter whereas a part-time grazing system is used in sp
Autor:
Felix Escher, R. Badertscher, B. Rehberger, S. Mallia, Hedwig Schlichtherle-Cerny, P. Piccinali
Publikováno v:
International Dairy Journal. 18:983-993
The oxidative stability of butter enriched with unsaturated fatty acids and conjugated linoleic acids (UFA/CLA butter) was evaluated by chemical, sensory and microbiological analyses during 8 weeks of storage at 6 °C and compared with that of conven
Publikováno v:
Dairy Science and Technology. 88:467-475
In the literature hydrophilic glutamyl di- and tripeptides have been described to induce an umami or savoury taste. In this study, HILIC-ESI-MS was applied for analysis of low-molecular-weight peptides in the ultra-filtrated (cut-off 10 kg · mol−1
Publikováno v:
European Food Research and Technology. 226:315-325
This review article shows that more than 230 volatile compounds have been identified in butter, however, only a small number of them can be considered as key odorants of butter aroma. Gas chromatography olfactometry was used to determine the characte
Publikováno v:
International Dairy Journal. 15:557-562
The goal of this work was to classify European Emmental cheeses according to their geographic origin using analytical approaches. Twenty-five analytical parameters (factors) were measured in 183 samples. Results were combined by multivariate statisti
Autor:
Hedwig Schlichtherle-Cerny, Ersan Beksan, Thomas Hofmann, Imre Blank, Fabien Robert, Laurent B. Fay, Peter Schieberle
Publikováno v:
Journal of Agricultural and Food Chemistry. 51:5428-5436
Two glycoconjugates of glutamic acid, namely, the N-glycoside dipotassium N-(d-glucos-1-yl)-l-glutamate (1) and the corresponding Amadori compound N-(1-deoxy-d-fructos-1-yl)-l-glutamic acid (2), have been synthesized in yields of 35 and 52%, respecti
Publikováno v:
Analytical Chemistry. 75:2349-2354
Reversed-phase liquid chromatography (RPLC) is commonly used to analyze nonvolatile components in food. However, polar low-molecular-weight compounds such as hydrophilic amino acids, di- and tripeptides, and organic acids are often not sufficiently r
Publikováno v:
Journal of agricultural and food chemistry. 57(16)
Dairy products enriched in unsaturated fatty acids (UFA) and conjugated linoleic acids (CLA) have a higher nutritional value and are suggested to have beneficial health effects. However, such acids are susceptible to oxidation, and off-flavors may be