Zobrazeno 1 - 10
of 20
pro vyhledávání: '"Sandra Grebenteuch"'
Autor:
Claudia Keil, Sandra Grebenteuch, Nina Kröncke, Fenja Kulow, Sebastian Pfeif, Clemens Kanzler, Sascha Rohn, Georg Boeck, Rainer Benning, Hajo Haase
Publikováno v:
Insects, Vol 13, Iss 2, p 166 (2022)
The yellow mealworm (Tenebrio molitor L., Coleoptera: Tenebrionidae) is an edible insect and due to its ubiquitous occurrence and the frequency of consumption, a promising candidate for the cultivation and production on an industrial scale. Moreover,
Externí odkaz:
https://doaj.org/article/d9ea555586b34900b9a6c3c1160ae012
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:
Nina Kröncke, Sandra Grebenteuch, Claudia Keil, Sebastian Demtröder, Lothar Kroh, Andreas F. Thünemann, Rainer Benning, Hajo Haase
Publikováno v:
Insects, Vol 10, Iss 4, p 84 (2019)
Yellow mealworm (Tenebrio molitor L.) represents a sustainable source of proteins and fatty acids for feed and food. Industrial production of mealworms necessitates optimized processing techniques, where drying as the first postharvest procedure is o
Externí odkaz:
https://doaj.org/article/370e1a7c14cb4d3da80d27efb52e6ef0
Publikováno v:
Lebensmittelchemie. 77
Autor:
Tim Terstegen, Sandra Grebenteuch, Sascha Rohn, Karl‐Josef Müller, Eckhard Flöter, Marco Ulbrich
The comparatively high amylose (AM) content in native pea starch leads to a good functionality in food and non‐food products. Nevertheless, it has also been reported that pea starch tends to cause manufacturing problems more often than other starch
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::21858ea777d79a55f39b7718e4767d9b
Publikováno v:
Biomass Conversion and Biorefinery.
From harvesting to consumption of the faba bean (Vicia faba), different plant residues such as stems, leaves, pods, and seed husks remain as by-products. The harvest residues constitute about 50% (w/w) of the whole aboveground biomass, while the empt
Autor:
Alexander Voss, Lara Mathew, Sandra Grebenteuch, Olaf Bauermann, Jagoda Swiacka, Mario Jekle, Sascha Rohn
Publikováno v:
Lebensmittelchemie. 76
Publikováno v:
Lebensmittelchemie. 76
Publikováno v:
Lebensmittelchemie. 76