Zobrazeno 1 - 10
of 16
pro vyhledávání: '"Klaus Werner Bögl"'
Publikováno v:
Journal of food protection. 56(11)
Irradiation of prepackaged food causes chemical and physical changes in plastic packaging materials. The effects of ionizing radiation on these materials have been studied for almost 40 years; the respective literature is reviewed to provide the basi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7834ba5e786107d74c61fb33b8ce69ae
https://pubmed.ncbi.nlm.nih.gov/31113084
https://pubmed.ncbi.nlm.nih.gov/31113084
Publikováno v:
Nahrung/Food. 48:13-18
The aim of this study was to evaluate the composition, nutritional and toxicology safety of GM potato Spunta lines compared to that of conventional potato Spunta. Compositional analyses were conducted to measure the proximate chemical composition wit
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::37cb978ef57817cec50af01dd689afba
https://doi.org/10.1002/food.200300310
https://doi.org/10.1002/food.200300310
Publikováno v:
Applied Radiation and Isotopes. 52:251-269
Low-molecular-weight (‘volatile’) radiolysis products of low-density polyethylene (LDPE) and polypropylene (PP) films were investigated by thermal desorption–(TDS)–GC–MS after absorbed doses of up to 25 kGy. The films produce fingerprint ch
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::519596cbc1ac911a8896f0e1af62683b
https://doi.org/10.1016/s0969-8043(99)00125-6
https://doi.org/10.1016/s0969-8043(99)00125-6
Publikováno v:
Radiation Physics and Chemistry. 56:353-367
Volatile radiolysis products of six medical polymers were identified by TDS–GC–MS after sterilizing doses of ca 25 kGy. All the polymers—PS, MABS, PA-6, PVC, PE, and PP—produce detectable amounts of volatiles which remain trapped in the polym
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::862daa50939b3350722ee57c6d9d8f9e
https://doi.org/10.1016/s0969-806x(99)00311-4
https://doi.org/10.1016/s0969-806x(99)00311-4
Autor:
Klaus Werner Bögl, Andreas Hoffmann, S. Vieths, D. Haustein, Andreas Jankiewicz, Werner Baltes, Annette Jamin, Lutz Ingo Dehne
Publikováno v:
Journal of the Science of Food and Agriculture. 75:359-370
Celery roots were processed by microwave heating, cooking, drying, γ-irradiation, ultra high pressure treatment and high voltage impulse treatment. The immunochemical stabilities of the three known allergenic structures of celery were tested with se
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::acb03d086baabe1910ec2212a26e972d
https://doi.org/10.1002/(sici)1097-0010(199711)75:3<359::aid-jsfa889>3.0.co
https://doi.org/10.1002/(sici)1097-0010(199711)75:3<359::aid-jsfa889>3.0.co
Publikováno v:
Journal of Agricultural and Food Chemistry. 45:3921-3927
Radiation-induced hydrocarbons were analyzed in a fatty (halibut) and a lean fish (cod) as well as in a prawn species by on-line coupled liquid chromatography (LC)-gas chromatography (GC) combined with mass spectrometry. In irradiated halibut which i
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cb63c6173a2a53e5d2f7fa7ee2942f98
https://doi.org/10.1021/jf970270+
https://doi.org/10.1021/jf970270+
Autor:
Werner Baltes, Stefan Vieths, Klaus Werner Bögl, Annette Jamin, Andreas Jankiewicz, D. Haustein, Lutz Ingo Dehne, Andreas Hoffmann
Publikováno v:
Food and Agricultural Immunology. 9:203-217
The gastrointestinal stability of proteins and allergens from native celery roots was studied by a simple two‐step in vitro procedure. Commercial enzyme tablets that contained peptic and pancreatic enzymes were used to simulate gastric and duodenal
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5924580161f8c2d3a9e434e07b1d1b83
https://doi.org/10.1080/09540109709354951
https://doi.org/10.1080/09540109709354951
Publikováno v:
Bundesgesundheitsblatt. 40:203-206
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7b18692a98c409a341ff8aedf6c16319
https://doi.org/10.1007/bf03044213
https://doi.org/10.1007/bf03044213
Publikováno v:
Journal of AOAC INTERNATIONAL. 78:88-93
Thermoluminescence analysis was used in an interlaboratory study to detect irradiation treatment of spices, herbs, and spice–herb mixtures in the dose range used for the reduction of microbial counts. About 3 and 9 months after irradiation, 14 part
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7778366187a3618be2d005fc0db4d9c9
https://doi.org/10.1093/jaoac/78.1.88
https://doi.org/10.1093/jaoac/78.1.88
Publikováno v:
Journal of AOAC INTERNATIONAL. 77:1202-1217
A method suitable for routine application was used in an interlaboratory study to detect irradiation treatment of chicken carcass, pork, and beef. By using gas chromatographic analysis, 17 participating laboratories determined the quantity of 4 diffe
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3e5a6a95516758f3924af42ab61bf16d
https://doi.org/10.1093/jaoac/77.5.1202
https://doi.org/10.1093/jaoac/77.5.1202