Zobrazeno 1 - 10
of 14
pro vyhledávání: '"Stefanie Kaffarnik"'
Autor:
Dorothee Eibler, Halima Abdurahman, Tanja Ruoff, Stefanie Kaffarnik, Herbert Steingass, Walter Vetter
Publikováno v:
PLoS ONE, Vol 12, Iss 1, p e0170788 (2017)
Anteiso-fatty acids (aFA) with odd carbon number are a class of branched-chain fatty acids (BCFA) mainly produced by bacteria. Bacterial sources are also made responsible for their occurrence in the low percent-range in lipids of ruminants (meat and
Externí odkaz:
https://doaj.org/article/5e0c05a10a27447e9c046735627f282f
Publikováno v:
Organic Agriculture. 8:173-179
In order to prevent fraud, there need to be analytical methods which enable the authentication of organic milk. This is important in order to protect both consumers and organic producers. In addition to mandatory farm inspections of organic producers
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::eeab1aa448b9f3f23a66734c421bafb0
https://doi.org/10.1007/s13165-017-0183-9
https://doi.org/10.1007/s13165-017-0183-9
Publikováno v:
Journal of Agricultural and Food Chemistry. 63:8921-8929
anteiso-Fatty acids (aFAs) are a class of branched-chain fatty acids that are characterized by one methyl branch on the antepenultimate carbon of the straight acyl chain. aFAs are mainly produced by bacteria, and sources in vegetables are scarce. Thi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a30c8ac9ad436dbd0603121a2684c0ea
https://doi.org/10.1021/acs.jafc.5b03877
https://doi.org/10.1021/acs.jafc.5b03877
Publikováno v:
Journal of Food Science. 79:C2209-C2214
Goat and sheep milk and dairy products thereof are characterized by a strong and unique flavor. In this context, the volatile minor fatty acid 4-ethyloctanoic acid plays a prominent role along with 4-methyloctanoic acid when both are present in free
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::74567ddcac943c7c32522f1df7a993ff
https://doi.org/10.1111/1750-3841.12673
https://doi.org/10.1111/1750-3841.12673
Publikováno v:
European Food Research and Technology. 238:819-827
Authentication of organic milk by suitable markers is currently attracting more and more interests in food control. In this study, we aimed to compare the efficiency of the markers stable carbon isotope ratio (δ13C value) with the SRR/RRR phytanic a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9ecbff23e0f0ad343a3d20f4fe36595a
https://doi.org/10.1007/s00217-014-2158-3
https://doi.org/10.1007/s00217-014-2158-3
Publikováno v:
Journal of Agricultural and Food Chemistry. 61:7061-7069
Phospholipids (PLs) comprise an important lipid class in food because of their technological use as emulsifiers and their nutritional value. This study used one-dimensional P-31 NMR and two-dimensi ...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::57ab148ea0bfc10ce9a5b0d688932d5d
https://doi.org/10.1021/jf4021812
https://doi.org/10.1021/jf4021812
Publikováno v:
Synthetic Communications. 38:4250-4264
Optically active nucleotide analogs were prepared that were composed of a 1,4-dioxane ring as the sugar analog to which either uracil or adenine attached together with two carboxylic ester groups, to be used as vehicles for formation of oligomers. Th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::09bfb9af5e95396780cb88ffa6a21a5b
https://doi.org/10.1080/00397910802326513
https://doi.org/10.1080/00397910802326513
Publikováno v:
Journal of agricultural and food chemistry. 63(2)
Volatile 4-alkyl-branched fatty acids are characteristic flavor compounds of sheep and goat. Due to the methyl branch, the carbon C-4 represents a stereogenic center with the possible presence of one or both enantiomers in the respective samples. In
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c7824ac0e12173d8e25460c38ff1c30b
https://pubmed.ncbi.nlm.nih.gov/25544157
https://pubmed.ncbi.nlm.nih.gov/25544157
Autor:
Halima Abdurahman, Stefanie Kaffarnik, Tanja Ruoff, Dorothee Eibler, Herbert Steingass, Walter Vetter
Publikováno v:
PLoS ONE
PLoS ONE, Vol 12, Iss 1, p e0170788 (2017)
PLoS ONE, Vol 12, Iss 1, p e0170788 (2017)
Anteiso-fatty acids (aFA) with odd carbon number are a class of branched-chain fatty acids (BCFA) mainly produced by bacteria. Bacterial sources are also made responsible for their occurrence in the low percent-range in lipids of ruminants (meat and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6cd0930c0e103fed945f006b2863ea50
https://doi.org/10.1371/journal.pone.0170788
https://doi.org/10.1371/journal.pone.0170788
Publikováno v:
Journal of food science. 79(11)
Goat and sheep milk and dairy products thereof are characterized by a strong and unique flavor. In this context, the volatile minor fatty acid 4-ethyloctanoic acid plays a prominent role along with 4-methyloctanoic acid when both are present in free
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::e0e1af01d35e282c5da8817c81124435
https://pubmed.ncbi.nlm.nih.gov/25316158
https://pubmed.ncbi.nlm.nih.gov/25316158