Zobrazeno 1 - 10
of 43
pro vyhledávání: '"Tatiana Cucu"'
Autor:
Andreja Rajkovic, Charlotte Grootaert, Ana Butorac, Tatiana Cucu, Bruno De Meulenaer, John van Camp, Marc Bracke, Mieke Uyttendaele, Višnja Bačun-Družina, Mario Cindrić
Publikováno v:
Toxins, Vol 6, Iss 8, Pp 2270-2290 (2014)
Cereulide (CER) intoxication occurs at relatively high doses of 8 µg/kg body weight. Recent research demonstrated a wide prevalence of low concentrations of CER in rice and pasta dishes. However, the impact of exposure to low doses of CER has not be
Externí odkaz:
https://doaj.org/article/f8f06d64cecb4fdfa35b7d0a56f0e2c0
Publikováno v:
Journal of chromatography. A. 1647
Beer is one of the most popular beverages in the world and its complex flavor is widely appreciated. Beer flavor profiling is important for brewers to optimize beer production and to guarantee odor quality and taste stability of the final products. T
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ba2901c29567e68a2315fbb046a49c28
https://pubmed.ncbi.nlm.nih.gov/33964618
https://pubmed.ncbi.nlm.nih.gov/33964618
Autor:
Tatiana Cucurull Poblet
Publikováno v:
Claves Jurídicas, Iss 13 (2024)
Es innegable que las nuevas tecnologías han tenido un gran impacto en la sociedad actual. Tanto es así que con el paso de los años los individuos han ido creando a través de ellas un nuevo tipo de patrimonio, distinto del que hasta relativamente
Externí odkaz:
https://doaj.org/article/3ca3416d3d2c4f759d6a352a9722688c
Publikováno v:
LWT - Food Science and Technology. 68:145-152
General markers of HOCl induced changes in food proteins were evaluated and compared with the specific indicator 3-chlorotyrosine using dairy proteins at various oxidant/protein ratios and at different pHs. Protein aggregation was more pronounced at
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::69f8adc5c5952c592cd1b771519cbc77
https://doi.org/10.1016/j.lwt.2015.11.062
https://doi.org/10.1016/j.lwt.2015.11.062
Autor:
Prabin Lamichhane, Norbert De Kimpe, Tatiana Cucu, Bruno De Meulenaer, Gustavo Luis Leonardo Scalone
Publikováno v:
Food chemistry. 278
The generation of pyrazines in model systems containing enzymatically hydrolyzed whey protein under dry heating conditions was studied. Pyrazines are important Maillard flavor compounds. Hydrolysates, obtained with different peptidases (pepsine, chym
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::988cce040cad764170098949aac22d8e
https://pubmed.ncbi.nlm.nih.gov/30583408
https://pubmed.ncbi.nlm.nih.gov/30583408
Publikováno v:
Food Research International. 76:86-91
Recently, more attention is given to legume seed derived alpha amylase inhibitors (αAI) as it seems they effectively can be applied in crop protection against attack by insect larvae and prevention of obesity, weight control or diabetes type 2 disea
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2622286f592f50316514ed1c8b74a13b
https://doi.org/10.1016/j.foodres.2014.12.025
https://doi.org/10.1016/j.foodres.2014.12.025
Autor:
Tatiana Cucu, Bruno De Meulenaer
Publikováno v:
Food Additives & Contaminants: Part A. 32:1406-1415
Sucrose esters (E 473) are emulsifiers used in foods to improve different technological properties. They should conform to the specifications laid down in Commission Regulation No. 231/2012 and be used at amounts not exceeding the maximal ones set by
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::683d04f6f0c74cd688defaf8307b3881
https://doi.org/10.1080/19440049.2015.1072877
https://doi.org/10.1080/19440049.2015.1072877
Publikováno v:
Food Control. 47:641-646
Food allergies represent an important food safety problem. The only effective treatment for food allergies is the complete avoidance of the offending foods or foods containing undeclared traces of allergens. In order to verify whether foods are conta
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6b8cb88fd0203038edb6d88ee3b9a3b4
https://doi.org/10.1016/j.foodcont.2014.08.012
https://doi.org/10.1016/j.foodcont.2014.08.012
Publikováno v:
Journal of Agricultural and Food Chemistry. 61:12727-12736
Protein oxidation can have major implications on the quality and safety of foods, but the majority of methods to evaluate oxidative damage lack specificity. Therefore, this study aimed to identify specific markers for protein oxidation. A well-charac
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::daa79114849c3bd806456b3dc57e17a2
https://doi.org/10.1021/jf404396c
https://doi.org/10.1021/jf404396c
Autor:
Tatiana Cucu, Céline Platteau, Bruno De Meulenaer, Bart Devreese, Isabel Taverniers, Marc De Loose
Publikováno v:
Food and Agricultural Immunology. 24:179-192
Soybean and hazelnut represent major food allergens. Their inadvertent presence in foods might pose a serious threat to allergic consumers. Therefore, reliable detection methods are needed. Commercial enzyme-linked immunosorbent assays (ELISA) are th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3d1a09755999d1e4b99358e070e3eb7e
https://doi.org/10.1080/09540105.2012.677009
https://doi.org/10.1080/09540105.2012.677009