Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Janina Kühn"'
Publikováno v:
o-bib. Das offene Bibliotheksjournal, Vol 10, Iss 4 (2023)
Externí odkaz:
https://doaj.org/article/9deb6e35259b4674bf376291d6557467
Publikováno v:
International Dairy Journal. 19:307-313
The in-mouth release of flavour (2-nonanone) from whey protein isolate (WPI) and sodium caseinate in aqueous solutions, and the influence of the thickener, sodium carboxymethylcellulose (CMC), on the release of 2-nonanone were investigated using prot
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::55948881e32dfc737ddf08995bded7c4
https://doi.org/10.1016/j.idairyj.2008.12.002
https://doi.org/10.1016/j.idairyj.2008.12.002
Publikováno v:
Journal of Food Science. 71:R72-R82
This review encompasses the binding of volatile flavor compounds by milk proteins in aqueous solutions. The presence of proteins in a food matrix can result in a decrease in aroma perception and in an unpleasant aroma profile, because of binding of t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7ebb5801c8812a4b9f8699c9ddc6b04f
https://doi.org/10.1111/j.1750-3841.2006.00051.x
https://doi.org/10.1111/j.1750-3841.2006.00051.x
Autor:
Janina Kühner
Publikováno v:
o-bib. Das offene Bibliotheksjournal, Vol 9, Iss 4 (2022)
Externí odkaz:
https://doaj.org/article/2a89dfb8135d42f2bfe75a225dc3785d
Publikováno v:
Journal of agricultural and food chemistry. 56(21)
The interactions of whey protein isolate (WPI) and flavor compounds (2-nonanone, 1-nonanal, and trans-2-nonenal) were investigated, and the influence of flavor compound structure and heat and high pressure denaturation on the interactions were determ
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0ef20f4d4c2b41689994fc4802b15cda
https://pubmed.ncbi.nlm.nih.gov/18937489
https://pubmed.ncbi.nlm.nih.gov/18937489
Publikováno v:
Journal of agricultural and food chemistry. 55(9)
Interactions of the model flavor compound 2-nonanone with individual milk proteins, whey protein isolate (WPI), and sodium caseinate in aqueous solutions were investigated. A method to quantify the free 2-nonanone was developed using headspace solid-
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5c79ac848cef09947323ea674f955c8e
https://pubmed.ncbi.nlm.nih.gov/17411067
https://pubmed.ncbi.nlm.nih.gov/17411067