Zobrazeno 1 - 10
of 29
pro vyhledávání: '"Magnus Jezussek"'
Publikováno v:
Journal of Consumer Protection and Food Safety. 12:75-79
Das Landesamt fur Gesundheit und Lebensmittelsicherheit (LGL) initiierte ein Sonderuntersuchungsprogramm „Pflanzenschutzmittelruckstande und deren Metabolite in Trinkwasser“, um die Qualitat des bayerischen Trinkwassers hinsichtlich der Belastung
Publikováno v:
Journal of Agricultural and Food Chemistry. 52:4751-4757
3-Aminopropionamide (3-APA) has recently been suggested as a transient intermediate in acrylamide (AA) formation during thermal degradation of asparagine initiated by reducing carbohydrates or aldehydes, respectively. 3-APA may also be formed in food
Publikováno v:
European Food Research and Technology. 218:442-447
The contribution of theaflavins to the astringent taste of black tea infusions has been investigated. The major benzotropolons theaflavin, theaflavin-3-gallate, theaflavin-3′-gallate, theaflavin-3,3′-digallate, and theaflavic acid were synthetica
Autor:
Peter Schieberle, Magnus Jezussek
Publikováno v:
Journal of Agricultural and Food Chemistry. 51:7866-7871
Acrylamide (AA) was found to form a stable thioether in reasonable yields (45-50%) when reacted with 2-mercaptobenzoic acid at 20 degrees C for 3 h. On the basis of this finding and using [(13)C(3)]-acrylamide as the internal standard, a sensitive an
Publikováno v:
Journal of Agricultural and Food Chemistry. 50:1101-1105
The aroma compounds present in cooked brown rice of the three varieties Improved Malagkit Sungsong (IMS), Basmati 370 (B 370), and Khaskhani (KK), and of the variety Indica (German supermarket sample), were identified on the basis of aroma extract di
Publikováno v:
European Food Research and Technology. 213:1-7
Thermal treatment of aqueous solutions of xylose and L-alanine at pH 5.0 resulted in the formation of various coloured compounds, which were ranked according to their colour impactsby application of the recently developed colour dilution analysis. Hi
Publikováno v:
Natural Product Letters. 10:213-216
The 7-O-glucopyranoside-3-O-sophoroside and the 7-O-sophoroside of kaempferol were isolated from a methanolic extract of saffron. After separation with multilayer coil countercurrent chromatography (MLCCC), the flavonol glycosides 1 and 2 were acetyl
Publikováno v:
Journal of Agricultural and Food Chemistry. 45:1678-1681
The methanolic extract of saffron was prefractionated with the aid of multilayer coil countercurrent chromatography (MLCCC). After subsequent purification of certain fractions by high-performance liquid chromatography, the following glycoconjugates w
Publikováno v:
Journal of agricultural and food chemistry. 51(9)
Thermal treatment of aqueous solutions of xylose, rhamnose, and l-alanine led to a rapid development of a bitter taste of the reaction mixture. To characterize the key compounds causing this bitter taste, the recently developed taste dilution analysi
Publikováno v:
Journal of agricultural and food chemistry. 47(5)
Treatment of canthaxanthin (beta,beta-carotene-4,4'-dione) (1) with nickel peroxide in dichloromethane yielded a series of cleavage products, i.e., 4-oxo-beta-ionone (2), (7E, 9E)-4-oxo-beta-apo-11-carotenal (3a), (7E, 9Z)-4-oxo-beta-apo-11-carotenal