Zobrazeno 1 - 10
of 14
pro vyhledávání: '"Karel Hrncirik"'
Autor:
Alessia Ermacora, Karel Hrncirik
Publikováno v:
Food Chemistry. 150:158-163
The establishment of effective strategies for the mitigation of 3-MCPD esters in refined vegetable oils is restricted by limited knowledge of their mechanisms of formation and decomposition. In order to gain better understanding on the thermal stabil
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2471dd62d83da2a124a2a4e712f655f8
https://doi.org/10.1016/j.foodchem.2013.10.063
https://doi.org/10.1016/j.foodchem.2013.10.063
Autor:
Vincent van Andel, Elke A. Trautwein, Diny Knol, Iris Valk, Yuguang Lin, Silvia Friedrichs, Dieter Lütjohann, Karel Hrncirik
Publikováno v:
Chemistry and physics of lipids. 207
Fat-based products like vegetable oils and margarines are commonly used for cooking, which may enhance oxidation of plant sterols (PS) present therein, leading to the formation of PS oxidation products (POP). The present study aims to assess the kine
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2bd38733487d497b66569a4d85b479ba
https://pubmed.ncbi.nlm.nih.gov/28163064
https://pubmed.ncbi.nlm.nih.gov/28163064
Autor:
Karel Hrncirik, Manon Zeelenberg
Publikováno v:
Journal of the American Oil Chemists' Society. 91:591-598
During cooking oils and fats are exposed to high temperatures that may affect the nutritional quality of foods that are prepared in this way. Concerns have been raised about the degradation of polyunsaturated fatty acids and the formation of potentia
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a325369d8344a401dae2e75e5b628cdc
https://doi.org/10.1007/s11746-013-2401-2
https://doi.org/10.1007/s11746-013-2401-2
Autor:
Alessia Ermacora, Karel Hrncirik
Publikováno v:
Journal of the American Oil Chemists' Society. 90:1-8
The availability of a reliable methodology for the quantification of fatty acid esters of monochloropropropanediol (MCPD) and glycidol is essential for understanding the mechanism of formation of these process contaminants and for developing effectiv
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::645390ac5f16d114756dd7eb1b4bc4c4
https://doi.org/10.1007/s11746-012-2132-9
https://doi.org/10.1007/s11746-012-2132-9
Autor:
Alessia Ermacora, Karel Hrncirik
Publikováno v:
Journal of the American Oil Chemists' Society. 89:211-217
The quantification of 3-chloropropane-1,2-diol (3-MCPD) esters in fat-based matrices is currently carried out according to a number of methods that involve either the conversion of all the esters to the free form that is then quantified (indirect met
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::af4a10d727e54a638be5fd54736c9918
https://doi.org/10.1007/s11746-011-1911-z
https://doi.org/10.1007/s11746-011-1911-z
Autor:
Gerrit van Duijn, Karel Hrncirik
Publikováno v:
European Journal of Lipid Science and Technology. 113:374-379
Oil refining is essential for ensuring quality and safety of oils and fats. However, during the deodorization step of the refining process, the oil is exposed to high temperatures and changes in the lipid matrix may occur leading to the formation of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0dd603e9451938413d543e3f5c64ba07
https://doi.org/10.1002/ejlt.201000317
https://doi.org/10.1002/ejlt.201000317
Publikováno v:
European Journal of Lipid Science and Technology. 113:361-367
Several indirect methods have been developed for the determination of 3-chloropropane-1,2-diol (3-MCPD) esters in fat matrices, but the variation between these methods leads to an uncertainty about the comparison of the results. All the indirect meth
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8d719249ca8710dbcf7c7110e98ad6c3
https://doi.org/10.1002/ejlt.201000316
https://doi.org/10.1002/ejlt.201000316
Autor:
Karel Hrncirik, Sonja Fritsche
Publikováno v:
European Journal of Lipid Science and Technology. 106:540-549
Phenolic compounds represent a unique and functional part of the polar fraction of virgin olive oils. Many different approaches for the analysis of these compounds have been published, which has led to ambiguous results that are difficult to compare.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5709b94bd83ace9826889c68b0d5ffc7
https://doi.org/10.1002/ejlt.200400942
https://doi.org/10.1002/ejlt.200400942
Publikováno v:
European Food Research and Technology. 212:576-581
The formation of ascorbigen (ABG), one of the major indole-derived compound of Brassica vegetables, has been studied. An HPLC method developed previously in our laboratory was used to determine ABG precursors, glucobrassicin (GB) and L-ascorbic acid
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9e185b42190f2cfac12a251aabdb7861
https://doi.org/10.1007/s002170100291
https://doi.org/10.1007/s002170100291
Autor:
Karel Hrncirik
Publikováno v:
Lipid Technology. 22:107-109
Fat-soluble vitamins and essential polyunsaturated fatty acids (PUFA) are nutrients that are sensitive to heat treatment and oxidation and therefore can be partly lost during cooking. It is well-documented that a long-term deep-frying process leads t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::af75c9174ad09d8834d04021e33a0cac
https://doi.org/10.1002/lite.201000018
https://doi.org/10.1002/lite.201000018