Zobrazeno 1 - 10
of 72
pro vyhledávání: '"Kai, Reineke"'
Publikováno v:
Foods, Vol 11, Iss 3, p 485 (2022)
This study aimed to evaluate carotenoid degradation kinetics in a beverage coloured with pumpkin juice concentrate during storage at dark and illuminated conditions at four temperatures (10, 20, 35 and 45 °C). Carotenoids were quantified by HPLC-DAD
Externí odkaz:
https://doaj.org/article/c175071f1ac74dab8be3deeb8f3e2d7d
Publikováno v:
Frontiers in Microbiology, Vol 10 (2019)
Externí odkaz:
https://doaj.org/article/47b8cb24d31b44e3917faa82212e0a3b
Autor:
Kai Reineke, Alexander Mathys
Publikováno v:
Annual Review of Food Science and Technology, 11
Recent developments in preservation technologies allow for the delivery of food with nutritional value and superior taste. Of special interest are low-acid, shelf-stable foods in which the complete control or inactivation of bacterial endospores is t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::731f8d3ae484467876a57642f0b95c25
https://doi.org/10.1146/annurev-food-032519-051632
https://doi.org/10.1146/annurev-food-032519-051632
Autor:
Sharmaine Atencio, Sarah H.E. Verkempinck, Tom Bernaerts, Kai Reineke, Marc Hendrickx, Ann Van Loey
Publikováno v:
Food Chemistry. 380:132191
Pumpkin juice with high carotenoid content can be attractive natural alternative for artificial food colourants. We evaluated the impact of processing treatments on aqueous carotenoid extraction from pumpkins, aiming to enhance carotenoid transfer in
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a813e416814f34c6a8f81ba09e79f1e4
https://doi.org/10.1016/j.foodchem.2022.132191
https://doi.org/10.1016/j.foodchem.2022.132191
Autor:
Christian Hertwig, Kai Reineke, Oliver Schlüter, Andriani Leslie, Cornelia Rauh, Nicolas Meneses
Publikováno v:
Innovative Food Science & Emerging Technologies. 44:242-248
The contamination of nut products, like almonds, with human pathogens is a reoccurring concern in the food industry. In this study the inactivation of Salmonella Enteritidis PT 30 (ATCC BAA-1045) on the surface of unpeeled almonds by cold atmospheric
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::46fde07bcd17f522e407356ac08804ce
https://doi.org/10.1016/j.ifset.2017.02.007
https://doi.org/10.1016/j.ifset.2017.02.007
Publikováno v:
Innovative Food Science & Emerging Technologies. 43:173-181
In this study factors involved in spore resistance to cold atmospheric pressure plasma (CAPP) were investigated. Therefore, wild-type Bacillus subtilis spores and isogenic mutant strains, PS578 lacking the genes encoding the spore's two major small a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5cc2054a70bc4594b79a51bf132e6b0f
https://doi.org/10.1016/j.ifset.2017.07.031
https://doi.org/10.1016/j.ifset.2017.07.031
Publikováno v:
Journal of Food Engineering. 167:12-17
The decontamination efficiency of a non-thermal remote plasma application for dry and heat sensitive products was investigated. Therefore three different types of herbs and spices (pepper seeds, crushed oregano and paprika powder) with various surfac
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f8f737b23962602763053118d3d87f64
https://doi.org/10.1016/j.jfoodeng.2014.12.017
https://doi.org/10.1016/j.jfoodeng.2014.12.017
Autor:
Michael Diener, Tom Hostettler, Teresa Demuth, Lukas Böcker, Jozef Adamcik, Laura Nyström, Kai Reineke, Alexander Mathys, Severin Eder, Elena Leeb
Publikováno v:
Food Chemistry. 316:126374
Arthrospira platensis, commonly known as Spirulina, gains increasing importance as alternative protein source for food production and biotechnological systems. A promising area is functional high-value algae extracts, rich in phycocyanin, a protein-p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5ab21b3d9dd85a6d776d5059bf985afc
https://doi.org/10.1016/j.foodchem.2020.126374
https://doi.org/10.1016/j.foodchem.2020.126374
Autor:
Sudhir K. Sastry, Henry Jaeger, Peter Setlow, Felix Schottroff, Kai Reineke, Taras Pyatkovskyy
Publikováno v:
Bioelectrochemistry. 130:107338
During ohmic heating, the electric field may additionally inactivate bacterial endospores. However, the exact mechanism of action is unclear. Thus, a mechanistic study was carried out, investigating the possible target of electric fields inside the s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b30e0b6bf8b5cb2c0f37e24593d8bea0
https://doi.org/10.1016/j.bioelechem.2019.107338
https://doi.org/10.1016/j.bioelechem.2019.107338