Zobrazeno 1 - 10
of 24
pro vyhledávání: '"Thomas M, Amrein"'
Autor:
Thomas M. Amrein, Peter Frey, Roberto Meier, Heidi Baumann, Miriam Tanner, Klaus F. Gassenmeier
Publikováno v:
CHIMIA, Vol 68, Iss 10 (2014)
Prenyl ethyl ether (PEE) was previously described as the cause for a solvent-like off-note in ground hazelnuts, but its origin remained unclear. Investigations were carried out by analytical groups of Coop and Givaudan over four years to elucidate th
Externí odkaz:
https://doaj.org/article/709677423b42479b987187d12785daeb
Autor:
Renato Amadò, Helen Lukac, Barbara Schönbächler, Hanna Schneider, Fabian Rohner, Andreas Keiser, Thomas M. Amrein, Felix Escher
Publikováno v:
European Food Research and Technology, 219 (6)
European Food Research and Technology, 219 (6)
ISSN:1438-2377
ISSN:1438-2385
ISSN:1438-2377
ISSN:1438-2385
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5b8b0fd62fc4c5c619460a7d3a188ec2
http://doc.rero.ch/record/320199/files/217_2004_Article_1025.pdf
http://doc.rero.ch/record/320199/files/217_2004_Article_1025.pdf
Autor:
Bernard Roux, Sabine Bernauer, Thomas M. Amrein, Markus Niederer, Laurence Clerc, Nathalie Amstein, Lara Ringier, Thomas Baumgartner, Thomas Stebler
Publikováno v:
Journal of Agricultural and Food Chemistry. 62:2049-2055
The optimization and validation of a method for the determination of phosphine in plant materials are described. The method is based on headspace sampling over the sample heated in 5% sulfuric acid. Critical factors such as sample amount, equilibrati
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a62b138f18e43f6d224eb600a5b1dc96
https://doi.org/10.1021/jf404918e
https://doi.org/10.1021/jf404918e
Publikováno v:
Journal für Verbraucherschutz und Lebensmittelsicherheit. 8:17-25
The Swiss retailer Coop printed part of his weekly newspaper with inks formulated without mineral oil. The experiment explored this approach to reduce the migration of mineral oil into food when newspaper is recycled to paperboard for food packaging.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a4ae045b56f7c2266e9119e41018c180
https://doi.org/10.1007/s00003-013-0804-5
https://doi.org/10.1007/s00003-013-0804-5
Publikováno v:
Journal of Agricultural and Food Chemistry. 58:11408-11412
In a large batch of ground hazelnuts, a metallic, solvent-like off-note was detected. In this investigation, the volatiles from the batch showing off-notes were compared to a batch without off-notes. On the basis of gas chromatography (GC) sniffing a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::de61dba3bf59a8a233a376d75334ef4d
https://doi.org/10.1021/jf102334w
https://doi.org/10.1021/jf102334w
Publikováno v:
Food Additives and Contaminants. 24:13-25
Acrylamide reduction in certain food products is an important issue for both the food industry and academic research institutions. The present paper summarises past and current research on the occurrence and reduction of acrylamide in potatoes, baker
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8a4e59698be879466e3f05d76d244ba3
https://doi.org/10.1080/02652030701242558
https://doi.org/10.1080/02652030701242558
Publikováno v:
LWT - Food Science and Technology. 39:724-728
The baking agent, reducing sugars and organic acids are the ingredients that most influence the acrylamide formation in sweet bakery. Various experiments focusing on these components were performed with biscuits on industrial scale. The replacement o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b370af77727614f5a19720f40b78fd2f
https://doi.org/10.1016/j.lwt.2005.05.010
https://doi.org/10.1016/j.lwt.2005.05.010
Publikováno v:
Journal of Agricultural and Food Chemistry. 54:5910-5916
Fried potato products such as French fries and chips may contain substantial amounts of acrylamide. Numerous efforts are undertaken to minimize the acrylamide content of these products while sensory properties such as color and flavor have to be resp
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::96e3b35afdfc258504c53d7d1d283cdb
https://doi.org/10.1021/jf060815c
https://doi.org/10.1021/jf060815c
Publikováno v:
Journal of Agricultural and Food Chemistry. 53:7819-7825
The influences of composition and roasting conditions on acrylamide formation in almonds and hazelnuts were investigated. Eighteen samples of almonds originating from the U.S. and Europe were analyzed for sugars and free amino acids, and acrylamide f
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::04b02dd18dfcd13cfb72286bb58994b1
https://doi.org/10.1021/jf051132k
https://doi.org/10.1021/jf051132k
Publikováno v:
Journal of Agricultural and Food Chemistry. 52:4282-4288
The influence of ingredients, additives, and process conditions on acrylamide formation in gingerbread was investigated. The sources for reducing sugars and free asparagine were identified, and the effect of different baking agents on acrylamide form
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b29c42bd6b9624116c6be60ec252fd58
https://doi.org/10.1021/jf049648b
https://doi.org/10.1021/jf049648b