Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Katharina J.F. Thienel"'
Autor:
Christian M. Schmidt, Thorsten Stefan, Christine F. Thomas, Jörg Hinrichs, Katharina J.F. Thienel
Publikováno v:
Journal of Food Engineering. 278:109940
Since aeration can increase aroma perception, it may be used to compensate the perceived aroma loss of low-fat dairy products. To be able to study the effect of aeration on aroma release systematically in the future, a temperature study was conducted
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::68a369a885662ef6929ee758f46b640c
https://doi.org/10.1016/j.jfoodeng.2020.109940
https://doi.org/10.1016/j.jfoodeng.2020.109940
Autor:
Katharina J.F. Thienel, Friederike Wäschle, Jörg Hinrichs, Stefan Palzer, Marina Stoeckel, Olga Fysun
Publikováno v:
Chemie Ingenieur Technik. 87:1327-1333
In intermediate moisture foods polyols are added to decrease the water activity. However, an easily readable diagram for industrial use describing combined effects of different polyols on the final water activity of the food product is, to our knowle
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6bd621c5b4f0788f7c4b18517790afe4
https://doi.org/10.1002/cite.201400134
https://doi.org/10.1002/cite.201400134
Autor:
Aline Holder, Thomas Schubert, Remko M. Boom, Katharina J.F. Thienel, Zeynep Atamer, Jörg Hinrichs
Publikováno v:
International Dairy Journal, 79, 73-77
International Dairy Journal 79 (2018)
International Dairy Journal 79 (2018)
The aim of this study was to increase the yield and purity of casein fractions at pilot scale and determine the main process parameters influencing the isolation of β-casein, such as cold extraction time, separation speed. The fractions were obtaine
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::dd4713360f63c94dc159d1c0c06fd00c
https://research.wur.nl/en/publications/fractionation-of-milk-proteins-on-pilot-scale-with-particular-foc
https://research.wur.nl/en/publications/fractionation-of-milk-proteins-on-pilot-scale-with-particular-foc
Autor:
Katharina J.F. Thienel, Jens Pfannstiel, Aline Holder, Jochen Weiss, Iris Klaiber, Jörg Hinrichs
Publikováno v:
Food Chemistry. 158:118-124
Numerous peptides generated by triptic hydrolysis of micellar casein and β-casein from bovine milk have been reported to exhibit bio-functional or techno-functional activities. In this study, the focus was placed on the quantification of eleven pote
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::38151ff44c517638f9039204abde07c8
https://doi.org/10.1016/j.foodchem.2014.02.104
https://doi.org/10.1016/j.foodchem.2014.02.104
Autor:
Aline Holder, Remko M. Boom, Zeynep Atamer, Katharina J.F. Thienel, Thomas Schubert, Jörg Hinrichs
Publikováno v:
Agricultural Engineering and Food Sciences. 1
The fractions of caseins (αs-, β- and κ-) are widely used in food applications due to their physiochemical properties as well as their bio- and techno-functional properties. Especially, β-casein fraction is a precursor having a variety of bioacti
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::74d365bdee658e2638831357394559c5
https://doi.org/10.23977/aefs.2017.11001
https://doi.org/10.23977/aefs.2017.11001
Publikováno v:
Food chemistry. 215
The aim of this study was to develop an HPLC-ELSD method for the quantification of lactulose in complex sugar solutions. Lactulose is a well-known prebiotic and supports the alleviation of digestive disorders. The enzymatic generation of lactulose re
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6acc4561ef04919b6dca1c6588476dc1
https://pubmed.ncbi.nlm.nih.gov/27542485
https://pubmed.ncbi.nlm.nih.gov/27542485