Zobrazeno 1 - 10
of 33
pro vyhledávání: '"Katrin, Schrader"'
Autor:
Jaayke L. Fiege, Benedikt Woll, Stefan Hebig, Alexandra Dabrowski, Volker Gräf, Elke Walz, Stefan Nöbel, Katrin Schrader, Mario Stahl
Publikováno v:
Scientific Reports, Vol 13, Iss 1, Pp 1-11 (2023)
Abstract Milk fat globules and casein micelles are the dispersed particles of milk that are responsible for its typical white turbid appearance and usually make it difficult to treat with modern ultraviolet light (UV) preservation techniques. The tra
Externí odkaz:
https://doaj.org/article/4e3ab4f01f17433c8353b7e7a3b9a547
Autor:
Jaayke L. Fiege, Benedikt Hirt, Volker Gräf, Stefan Nöbel, Dierk Martin, Jan Fritsche, Katrin Schrader, Mario Stahl
Publikováno v:
Heliyon, Vol 8, Iss 11, Pp e11437- (2022)
UV-C treatment is an effective method to inactivate microorganisms and therefore gets increasingly more attention in food industry, especially for liquid products. To test and monitor different UV-C reactor designs, a photochemical actinometer is req
Externí odkaz:
https://doaj.org/article/80271e2b443b4a63b1703cb31795a5c1
Autor:
Tobias von Oesen, Mascha Treblin, Ingrid Clawin-Rädecker, Dierk Martin, Ronald Maul, Wolfgang Hoffmann, Katrin Schrader, Benjamin Wegner, Katja Bode, Ralf Zink, Sascha Rohn, Jan Fritsche
Publikováno v:
Foods, Vol 12, Iss 10, p 2002 (2023)
Several technologies are available for incorporating whey proteins into a cheese matrix. However, there is no valid analytical method available to determine the whey protein content in matured cheese, to date. Consequently, the aim of the present stu
Externí odkaz:
https://doaj.org/article/468f567ac40b4f5baab8aff5bf0a45aa
Autor:
Mascha Treblin, Tobias von Oesen, Jana Lüneburg, Ingrid Clawin-Rädecker, Dierk Martin, Katrin Schrader, Ralf Zink, Wolfgang Hoffmann, Jan Fritsche, Sascha Rohn
Publikováno v:
Foods, Vol 11, Iss 4, p 534 (2022)
Whey protein-enriched cheese can be produced by means of a high-temperature treatment of a part of the cheese milk. In this way, the nutritional quality of the resulting cheeses can be increased while resources are conserved. High-performance thin-la
Externí odkaz:
https://doaj.org/article/8b9b029cf0ef4b3b831327e5860376db
Autor:
Olakunle Fagbemigun, Gyu-Sung Cho, Niels Rösch, Erik Brinks, Katrin Schrader, Wilhelm Bockelmann, Folarin A. Oguntoyinbo, Charles M. A. P. Franz
Publikováno v:
Microorganisms, Vol 9, Iss 3, p 640 (2021)
Nono, an important traditional fermented dairy food produced from cow’s milk in Nigeria, was studied for microbial diversity and for starter culture development for industrial production. On the basis of a polyphasic approach, including phenotypic
Externí odkaz:
https://doaj.org/article/506736f501f44baf8900e1c73194bc02
Autor:
Tobias von Oesen, Mascha Treblin, Alexandra Staudacher, Ingrid Clawin-Rädecker, Dierk Martin, Wolfgang Hoffmann, Katrin Schrader, Katja Bode, Ralf Zink, Sascha Rohn, Jan Fritsche
Publikováno v:
LWT. 174:114347
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1ebbf06814c3627a010628c370eddcd4
https://doi.org/10.1016/j.lwt.2022.114347
https://doi.org/10.1016/j.lwt.2022.114347
Autor:
Mascha, Treblin, Tobias, von Oesen, Jana, Lüneburg, Ingrid, Clawin-Rädecker, Dierk, Martin, Katrin, Schrader, Ralf, Zink, Wolfgang, Hoffmann, Jan, Fritsche, Sascha, Rohn
Publikováno v:
Foods (Basel, Switzerland). 11(4)
Whey protein-enriched cheese can be produced by means of a high-temperature treatment of a part of the cheese milk. In this way, the nutritional quality of the resulting cheeses can be increased while resources are conserved. High-performance thin-la
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::a383fe01807d31cfa9c83ccb5c7ba570
https://pubmed.ncbi.nlm.nih.gov/35206011
https://pubmed.ncbi.nlm.nih.gov/35206011
Autor:
Tobias von Oesen, W. Hoffmann, Jan Fritsche, Dierk Martin, Mascha Treblin, I. Clawin‐Rädecker, Sascha Rohn, Katrin Schrader
Publikováno v:
Lebensmittelchemie. 75
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1286be5532ed1fb3e20b314c813cc80a
https://doi.org/10.1002/lemi.202158053
https://doi.org/10.1002/lemi.202158053
Autor:
Ulrike van der Schaaf, Kathleen Oehlke, Heike P. Karbstein, Katrin Schrader, Verena Wiedenmann
Publikováno v:
Food biophysics, 14 (19), 393–402
In order to apply emulsion-based delivery systems to food, they have to be stable in a protein rich environment. This study investigated the stability of solid lipid nanoparticles (SLN) during heat treatment in the presence or absence of β-lactoglob
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c8404782af2d1d92452467c4f218a996
https://doi.org/10.1007/s11483-019-09588-w
https://doi.org/10.1007/s11483-019-09588-w
Publikováno v:
Journal of Food Engineering 244 (2019)
Journal of Food Engineering, 244, 91-100
Journal of Food Engineering, 244, 91-100
A nanoparticlulate delivery system was prepared for developing a food grade carrier for the major bioactive constituent in green tea; (─)-epigallocatechingallate (EGCG), in order to protect it against degradation during storage and digestion under
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::500cdc8e56c92edb4035402a9ba28575
https://doi.org/10.1016/j.jfoodeng.2018.09.008
https://doi.org/10.1016/j.jfoodeng.2018.09.008