Zobrazeno 1 - 10
of 42
pro vyhledávání: '"Roy N. Dsouza"'
Publikováno v:
Bioresources and Bioprocessing, Vol 8, Iss 1, Pp 1-12 (2021)
Abstract In integrated bioprocessing applications, expanded bed adsorption (EBA) chromatography presents an opportunity to harvest biomolecules directly from the crude feedstock. However, unfavorable biomass interactions with adsorbent usually leads
Externí odkaz:
https://doaj.org/article/643b84e2ca7f47d4b977eac21f6fc962
Publikováno v:
Bioresources and Bioprocessing, Vol 8, Iss 1, Pp 1-12 (2021)
In integrated bioprocessing applications, expanded bed adsorption (EBA) chromatography presents an opportunity to harvest biomolecules directly from the crude feedstock. However, unfavorable biomass interactions with adsorbent usually leads to foulin
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4ac7ff0d9f6fd7c04023bf0bf13ee6d8
https://doaj.org/article/643b84e2ca7f47d4b977eac21f6fc962
https://doaj.org/article/643b84e2ca7f47d4b977eac21f6fc962
Publikováno v:
Food Research International. 121:217-228
2,5-diketopiperazines (DKPs) are cyclic dipeptides responsible for the specific bitter taste of cocoa formed during roasting. The 2,5-diketopiperazine and peptide composition of four different cocoa bean samples from different origins were studied us
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6d3d24010100a65d2438ee9fb4dbc5e9
https://doi.org/10.1016/j.foodres.2019.03.015
https://doi.org/10.1016/j.foodres.2019.03.015
Major limitations in direct recovery of bioproducts from unclarified feedstock are predominantly associated with the presence of suspended whole and lysed biomass in processing systems. Most commonly, biomass interaction with adsorbent beads, synthet
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e5cb135cdff049cbe0b817409d80a264
https://doi.org/10.21203/rs.3.rs-127211/v1
https://doi.org/10.21203/rs.3.rs-127211/v1
Autor:
Marcello Corno, Matthias S. Ullrich, Marc-Thorsten Huett, Nikolai Kuhnert, Roy N. Dsouza, Santhust Kumar
In order to implement quality control measures and create fine flavor products, an important objective in cocoa processing industry is to realize standards for characterization of cocoa raw materials, intermediate and finished products with respect t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::788261fa84277e961aea6459107be698
Autor:
Matthias S. Ullrich, Britta Behrends, Marc-Thorsten Huett, Santhust Kumar, Nikolai Kuhnert, Marcello Corno, Roy N. Dsouza
Liquid Chromatography-Mass Spectrometry (LC-MS) provides an unprecedented wealth of metabolomics information for food products, including insights into compositional changes during food processing. Here, we employed the largest available LC-MS datase
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a6865b4baf4635edae32bad4aa8ebe77
https://doi.org/10.1101/2020.02.09.940577
https://doi.org/10.1101/2020.02.09.940577
Publikováno v:
Food Chemistry. 258:284-294
Fifty-six cocoa bean samples from different origins and status of fermentation were analyzed by a validated hydrophilic interaction liquid chromatography-electrospray ionization-time of flight-mass spectrometry (HILIC-ESI-TOF-MS) method. The profile
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::eaf47348a92bdacbda6c44e775512fbf
https://doi.org/10.1016/j.foodchem.2018.03.026
https://doi.org/10.1016/j.foodchem.2018.03.026
Autor:
Roy N. Dsouza, Matthias S. Ullrich, Anne Grimbs, Nikolai Kuhnert, Marcello Corno, Britta Behrends, Sergio Grimbs
Publikováno v:
Food Research International. 109:506-516
Degradation products of proteins produced during fermentation are believed to be the key precursors of a range of Maillard reactions that deliver the characteristic flavor and aroma of cocoa and chocolate. We have utilized UPLC-ESI-Q-q-TOF to identif
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::89ae05254b55a7874ed498a8462a28ee
https://doi.org/10.1016/j.foodres.2018.04.068
https://doi.org/10.1016/j.foodres.2018.04.068
Autor:
Piet den Boer, Marcelo Fernández-Lahore, Roy N. Dsouza, Prasad Babu Kakarla, Vikas Yelemane, Roland Meyer
Publikováno v:
Separation and Purification Technology. 183:270-278
This study introduces an improved approach for determining the most suitable mobile phase maximizing repulsion between biomass and adsorbent to reduce biomass fouling in expanded bed adsorption (EBA) chromatography. Extended DLVO theory (xDLVO) has b
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ce224fe3e022e4f7b77ae93988608963
https://doi.org/10.1016/j.seppur.2017.03.002
https://doi.org/10.1016/j.seppur.2017.03.002
Autor:
Kouame Jean Kofi, Matthias S. Ullrich, Neha Kumari, Gino Vrancken, Roy N. Dsouza, Nikolai Kuhnert, Sergio Grimbs
Publikováno v:
Food Research International. 90:53-65
Key cocoa-specific aroma precursors are generated during the fermentation of cocoa beans via the proteolysis of the vicilin-like globulin. Previous studies had shown that degradation of this particular 566 amino acid-long storage protein leads to thr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a7efcd785b3d0e2b5ed60057a4e9d501
https://doi.org/10.1016/j.foodres.2016.10.033
https://doi.org/10.1016/j.foodres.2016.10.033