Zobrazeno 1 - 10
of 10
pro vyhledávání: '"Tabea Pflaum"'
Autor:
Christine Loch, Thomas Kuballa, Rolf Godelmann, Ingrid Ruge, Dirk W. Lachenmeier, Sandra Schumacher, Helmut Reusch, Tabea Pflaum
Publikováno v:
Food Chemistry. 206:74-77
During sampling and analysis of alcohol-free beverages for food control purposes, a comparably high contamination of benzene (up to 4.6μg/L) has been detected in cherry-flavoured products, even when they were not preserved using benzoic acid (which
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::807366e0346cb3e1deea429242b534e4
https://doi.org/10.1016/j.foodchem.2016.03.034
https://doi.org/10.1016/j.foodchem.2016.03.034
Autor:
Thomas Kuballa, Thomas Hausler, Svenja M. Ackermann, Jürgen Rehm, Tabea Pflaum, Dirk W. Lachenmeier, Claudia Baumung
Publikováno v:
Archives of Toxicology. 90:2349-2367
The consumption of alcoholic beverages has been classified as carcinogenic to humans by the International Agency for Research on Cancer (IARC) since 1988. More recently, in 2010, ethanol as the major constituent of alcoholic beverages and its metabol
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f3d834aefb6159636963f3af9d126233
https://doi.org/10.1007/s00204-016-1770-3
https://doi.org/10.1007/s00204-016-1770-3
Publikováno v:
Food Hydrocolloids. 51:486-494
The perceived salt taste intensity of viscous solutions and gels of agar–agar and starches varying in their amylose/amylopectin ratio, as well as cellulose suspensions with fine, compact particles up to coarse, fibrous particles was systematically
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7eeea2ab85736008a0a6a22115dcb16a
https://doi.org/10.1016/j.foodhyd.2015.05.043
https://doi.org/10.1016/j.foodhyd.2015.05.043
Publikováno v:
Journal of Agricultural and Food Chemistry. 61:10649-10658
As a basis for sodium reduction in bread, the influence of crumb texture on the intensity of saltiness and the release of sodium ions during chewing was investigated. A coarse-pored bread crumb was created by extending the proofing time (90/120 min v
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1cddca4ebcfa6e175a2ef358f50d96a1
https://doi.org/10.1021/jf403304y
https://doi.org/10.1021/jf403304y
Publikováno v:
The International journal on drug policy. 32
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::50811a096f498a2495b63de5f9f40874
https://pubmed.ncbi.nlm.nih.gov/27198556
https://pubmed.ncbi.nlm.nih.gov/27198556
Autor:
Ann Rose Abraham, Cristóbal N. Aguilar-González, Asad Mohammad Amini, Morata Antonio, Robin Augustine, Claudia Baumung, Arturo Armone Caruso, Visith Chavasit, Bing Huei Chen, Amparo Chiralt, Kai On Chu, Juan C. Contreras-Esquivel, Gülşen Akın Evingür, Lydia Ferrara, Monica Gallo, Konstantinos G. Gatos, Padmini S. Ghugre, Alexandru Mihai Grumezescu, Anna Ilyina, Baskaran Stephen Inbaraj, Loira Iris, Alberto Jiménez, Suárez-Lepe José Antonio, Nandakumar Kalarikkal, Muhammad Issa Khan, Evamaria Kratz, Aditya S. Kulkarni, Dirk W. Lachenmeier, Virangkumar Nanubhai Lad, Sophiya Devi Lamabam, Danielle Branta Lopes, Gabriela Alves Macedo, Gene Chi Wai Man, Santi M. Mandal, José L. Martínez-Hernández, Zagabathuni Venkata Panchakshari Murthy, Daniele Naviglio, Sócrates A. Palacios-Ponce, Önder Pekcan, Tabea Pflaum, Ubaid ur Rahman, Rodolfo Ramos-González, Seyed Mohammad Ali Razavi, Anupam Roy, Jaquelina Sánchez-Ramírez, Amna Sahar, Nobuyuki Sakai, Kerstin Schöberl, Elda P. Segura-Ceniceros, Shanker Lal Shrivastava, Ubonrat Siripatrawan, Paula Speranza, Dongxiao Sun-Waterhouse, Robert Thangjam, Sabu Thomas, Shobha A. Udipi, Hisauyki Uneyama, María Vargas, Alejandra Vargas-Segura, Chi Chiu Wang, Geoffrey I.N. Waterhouse
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2af1779b5c45e82834adebe40a35661f
https://doi.org/10.1016/b978-0-12-804308-0.00024-8
https://doi.org/10.1016/b978-0-12-804308-0.00024-8
Nanomaterials are typically defined as compounds, the size of which is less than 100 nm in one or more dimensions of space. However, this definition has been controversially discussed. For example, some regulatory agencies, scientific institutes and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f0d18ec1d1480c12016b64d299eb8350
https://doi.org/10.1016/b978-0-12-804308-0.00001-7
https://doi.org/10.1016/b978-0-12-804308-0.00001-7
Publikováno v:
European Food Research and Technology. 236:89-100
The baking performance of two powder extracts from Panax ginseng with different concentrations and different compositions of ginsenosides was studied by means of microscale baking tests with 10 g of flour. Compared to a control bread without additive
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1e803c165c807c86eaba977f49853626
https://doi.org/10.1007/s00217-012-1862-0
https://doi.org/10.1007/s00217-012-1862-0
Autor:
Peter Koehler, Elke K. Arendt, Pedro M. Oliveira, Thomas Hofmann, Tabea Pflaum, Katharina Konitzer
Publikováno v:
Journal of agricultural and food chemistry. 61(45)
As a basis for sodium reduction in bread, the kinetics of sodium release from wheat bread crumb during chewing was investigated by three independent methods using two in-mouth techniques and a model mastication simulator, respectively. Complete sodiu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::648d370e573fc7118afcac6633050780
https://pubmed.ncbi.nlm.nih.gov/24134823
https://pubmed.ncbi.nlm.nih.gov/24134823
Publikováno v:
Journal of agricultural and food chemistry. 61(26)
As a basis for sodium reduction, interactions between sodium and wheat bread ingredients and their impact on salt perception in bread crumb were examined. The theoretical sodium binding capacities of wheat proteins revealed that a maximum amount of 0
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2a5dea6cc7e0dae31a54e1bdcf005984
https://pubmed.ncbi.nlm.nih.gov/23799642
https://pubmed.ncbi.nlm.nih.gov/23799642