Zobrazeno 1 - 10
of 161
pro vyhledávání: '"Lothar W. Kroh"'
Publikováno v:
Foods, Vol 10, Iss 10, p 2417 (2021)
The lipid oxidation of fats and oils leads to volatile organic compounds, having a decisive influence on the sensory quality of foods. To understand formation and degradation pathways and to evaluate the suitability of lipid-derived aldehydes as mark
Externí odkaz:
https://doaj.org/article/c21150d54fd5429bb61ef3f448ba9463
Publikováno v:
Molecules, Vol 26, Iss 4, p 1104 (2021)
Lipid oxidation and the resulting volatile organic compounds are the main reasons for a loss of food quality. In addition to typical compounds, such as alkanes, aldehydes and alcohols, methyl ketones like heptan-2-one, are repeatedly described as aro
Externí odkaz:
https://doaj.org/article/1d8320a4d1bf40e9a90eb8c5f909a4a8
Autor:
Elham Rajabbeigi, Ines Eichholz, Nina Beesk, Christian Ulrichs, Lothar W. Kroh, Sascha Rohn, Susanne Huyskens-Keil
Publikováno v:
Journal of Applied Botany and Food Quality, Vol 86, Iss 1 (2013)
The response of plants to stress such as UV-radiation or drought highly depends on the species, cultivar, plant organ, developmental stage, and furthermore, is influenced by ecophysiological interactions. Drought stress as well as UV irradiation are
Externí odkaz:
https://doaj.org/article/686d4371ee104b39a695ffb1eed9cb7f
Autor:
Ductri Tang, Lothar W. Kroh, Andrea Hofmann, Tatjana Mauch, Christian Jung, Dominique Lörchner
Publikováno v:
Analytical and Bioanalytical Chemistry. 413:987-998
In the present study, a novel and reliable analytical method was developed and validated for the simultaneous determination of 1,3,5-tris(2,3-dibromopropyl)-1,3,5-triazine-2,4,6(1H,3H,5H)-trione (TDBP-TAZTO) and 2,4,6-tris(2,4,6-tribromophenoxy)-1,3,
Publikováno v:
Food Chemistry. 391:133084
The stabilization of fats and oils against oxidative lipid deterioration is still a great challenge. The synergistic interaction between phospholipids, l-ascorbate, and tocopherols have not yet been comprehensively understood. The mechanism of the sy
Publikováno v:
Journal of agricultural and food chemistry. 69(32)
Past investigations have shown high browning potential during the caramelization of sugar acids in comparison to reducing sugars. However, no approaches to elucidate the chemical mechanisms have been made. Therefore, this study aims to clarify the re
Publikováno v:
Journal of Agricultural and Food Chemistry. 67:5197-5203
Melanoidins are formed in foods during processing through the Maillard reaction between carbohydrates and amino compounds. The aim of this study was to draw conclusions about the formation mechanism and the structure of melanoidins formed at low wate
Publikováno v:
Environmental Science and Pollution Research. 26:15838-15846
1,3,5-Tris-(2,3-dibromopropyl)-1,3,5-triazine-2,4,6-trione (TDBP-TAZTO) is an emerging brominated flame retardant which is widely used in several plastic materials (electric and electronic equipment, musical instruments, automotive components). Howev
Publikováno v:
Journal of Agricultural and Food Chemistry. 66:11806-11811
In this study, α-dicarbonyl compounds consisting of a backbone with six carbon atoms resulting from the Maillard reaction of d-fructose with γ-aminobutyric acid were determined. The reaction was carried out under mild reaction conditions at 50 °C
Publikováno v:
Sugar Industry. :581-589
Storage stability of white beet sugar is an important factor determining the sugar quality. Due to color formation during storage the sugar color can exceed the quality criteria of the European council directive 2001/111/EC for white sugar. It is not