Zobrazeno 1 - 10
of 69
pro vyhledávání: '"Heinar Schmidt"'
Autor:
Jasmin Kniese, Sven Ritschar, Lina Bünger, Heike Feldhaar, Christian Laforsch, Andreas Römpp, Heinar Schmidt
Publikováno v:
NanoImpact. 30:100465
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c95cfc07e2d5b25cb224be477fa10b3b
https://doi.org/10.1016/j.impact.2023.100465
https://doi.org/10.1016/j.impact.2023.100465
Publikováno v:
Meat Science. 138:53-58
A preliminary investigation was conducted to determine the potential for a handheld Raman spectroscopic device to predict sensory traits determined by an untrained consumer panel. Measurement of 45 beef loins (M. longissimus lumborum) was conducted u
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::45fbfa2ecd069c182113fe67f17b7978
https://doi.org/10.1016/j.meatsci.2018.01.002
https://doi.org/10.1016/j.meatsci.2018.01.002
Publikováno v:
Journal of Cereal Science. 101:103299
As an important staple food, grain is subject to substitution and adulteration with cheaper cereals. Therefore, verification of authenticity is an issue for flour. In this work, Raman spectroscopy was used as non-invasive technique to discriminate th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::01291c071d215dfc1df2e82d1947bf1b
https://doi.org/10.1016/j.jcs.2021.103299
https://doi.org/10.1016/j.jcs.2021.103299
Publikováno v:
tm - Technisches Messen. 85:177-183
To speed-up monitoring of the hygienic status of meat, fast and non-invasive measuring techniques are required. In this work, the feasibility was investigated to quantify the bioburden of minced meat with a hand-held fluorescence spectrometer. In two
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4e307f344065e5c54f495c895fea1fa3
https://doi.org/10.1515/teme-2017-0092
https://doi.org/10.1515/teme-2017-0092
Autor:
Monika Gibis, Dagmar A. Brüggemann, Jochen Weiss, Benjamin Zeeb, Martin E. Erdmann, Heinar Schmidt, Ralf Lautenschlaeger
Publikováno v:
European Food Research and Technology. 243:1415-1427
The oxidative stability of raw fermented sausages containing differently sized oil-in-water emulsions loaded with rosemary extract was studied. For this purpose, rosemary oleoresin was dissolved in Miglyol 812 N (an oxidatively stable triglyceride mi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5b0a15f12278834b653195241550b107
https://doi.org/10.1007/s00217-017-2852-z
https://doi.org/10.1007/s00217-017-2852-z
Publikováno v:
Chemometrics and Intelligent Laboratory Systems. 154:45-51
Up to now, there is no available sensor which can assess meat quality based on a single measuring process. Currently, the pH values measured 45 min (pH 45 ) as well as 24 h (pH 24 ) postmortem (p.m.) are used as quality indicators. The herein present
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1468372f75f1f1f5f23fe20faf6c3c68
https://doi.org/10.1016/j.chemolab.2016.03.011
https://doi.org/10.1016/j.chemolab.2016.03.011
Publikováno v:
LWT - Food Science and Technology. 68:381-384
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b070886f7be447fea0701e059251d4ee
https://doi.org/10.1016/j.lwt.2015.12.043
https://doi.org/10.1016/j.lwt.2015.12.043
Publikováno v:
ResearcherID
A hand held Raman spectroscopic device was used to predict intramuscular fat (IMF) levels and the major fatty acid (FA) groups of fresh intact ovine M. longissimus lumborum (LL). IMF levels were determined using the Soxhlet method, while FA analysis
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fabf7f1c8d781e4ae316faa14e9488b5
https://doi.org/10.1016/j.meatsci.2015.06.016
https://doi.org/10.1016/j.meatsci.2015.06.016
Publikováno v:
Meat Science. 108:138-144
Complementary studies were conducted to determine the potential for a Raman spectroscopic hand held device to predict meat quality traits of fresh lamb m. semimembranosus (topside) after ageing and freezing/thawing. Spectra were collected from 80 fre
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::69eb2db0751e850039691787990c52ac
https://doi.org/10.1016/j.meatsci.2015.06.010
https://doi.org/10.1016/j.meatsci.2015.06.010
Publikováno v:
Chemometrics and Intelligent Laboratory Systems. 142:197-205
The feasibility of using chemometrics and Raman spectroscopy as a fast and non-invasive method to monitor the early postmortem lactate accumulation and pH decline in pork meat has been investigated. For this application, an on-line monitoring methodo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e63a41ace25905f037c9d106c53d350c
https://doi.org/10.1016/j.chemolab.2015.02.002
https://doi.org/10.1016/j.chemolab.2015.02.002