Zobrazeno 1 - 10
of 24
pro vyhledávání: '"Ulrike Einhorn-Stoll"'
Publikováno v:
Journal of agricultural and food chemistry. 69(32)
Past investigations have shown high browning potential during the caramelization of sugar acids in comparison to reducing sugars. However, no approaches to elucidate the chemical mechanisms have been made. Therefore, this study aims to clarify the re
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::42d8d64b7e7dc10235b81fb83ea804b2
https://pubmed.ncbi.nlm.nih.gov/34351140
https://pubmed.ncbi.nlm.nih.gov/34351140
Publikováno v:
Food Hydrocolloids. 89:207-215
Aim of the present study was to investigate the impact of different demethoxylation methods and the co-occuring side effects on the molecular properties and structure formation in pectin gels. A high-methoxylated citrus pectin (HMP) was demethoxylate
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8a498b4d710fd2cf1b457143e9bbd72c
https://doi.org/10.1016/j.foodhyd.2018.10.031
https://doi.org/10.1016/j.foodhyd.2018.10.031
The techno-functional properties of plant protein are often inferior to those of animal origin, mainly due to denaturation during extraction. They require improvement for easier incorporation into food products, and combinations with pectin were test
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::235d2dd7f00680648ec0a5f9a52bba78
Autor:
Ulrike Einhorn-Stoll
Publikováno v:
Food Hydrocolloids. 78:109-119
The hydrocolloid pectin can interact with water in different forms. Water from the environment can adsorb to commercial pectin powder during storage and transport. Pectin powder has to be dissolved in aqueous media prior to any application. Water is
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6ce8db2093c4c97d301295ed6c3b85ce
https://doi.org/10.1016/j.foodhyd.2017.05.029
https://doi.org/10.1016/j.foodhyd.2017.05.029
Autor:
Ulrike Einhorn-Stoll, Hanna Kastner, Alexandra Fatouros, Andrea Krähmer, Lothar W. Kroh, Stephan Drusch
Publikováno v:
Food Hydrocolloids. 107:105937
Thermal degradation of modified pectin samples with varying molecular structure during storage was recently studied at 60 °C and 80% relative humidity (rh) for 28 days. Demethoxylation and depolymerisation were identified as main degradation reactio
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::521d8b90052591417c942d55a45ccfb7
https://doi.org/10.1016/j.foodhyd.2020.105937
https://doi.org/10.1016/j.foodhyd.2020.105937
Publikováno v:
Food Hydrocolloids. 104:105750
Material properties, gelation and storage stability of demethoxylated pectin samples strongly varied in dependence on the applied modification method. It was assumed that the content of sodium ions and their resulting electrostatic interactions with
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6c2921bd3bb8e07e0fa4ebdc912eaba2
https://doi.org/10.1016/j.foodhyd.2020.105750
https://doi.org/10.1016/j.foodhyd.2020.105750
Publikováno v:
Journal of agricultural and food chemistry. 66(43)
Aqueous d-galacturonic acid (d-GalA) model systems treated at 130 °C at different pH values show an intense color formation, whereas other reducing sugars, such as d-galactose (d-Gal), scarcely react. GC-MS measurements revealed the presence of seve
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ec5345afaa7efe06cf45412f0a75a0fd
https://pubmed.ncbi.nlm.nih.gov/30295036
https://pubmed.ncbi.nlm.nih.gov/30295036
Pectin powder is degraded during storage and transport by demethoxylation and depolymerisation. The degradation mechanisms and especially the influence of pre-treatments on the degradation reactions are not completely understood. In this study, comme
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3b9e9174a08d19ccfa69d4137b198ceb
https://depositonce.tu-berlin.de/handle/11303/10960
https://depositonce.tu-berlin.de/handle/11303/10960
Publikováno v:
Food Hydrocolloids. 51:338-345
Aim of the present study was to investigate the effect of the method of demethoxylation on the particle structure and techno-functional properties of pectins with different degree of methoxylation and distribution of free carboxyl groups. Two groups
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::11fb3eca0082aa7bcb9399ce3d8f0f8e
https://doi.org/10.1016/j.foodhyd.2015.05.031
https://doi.org/10.1016/j.foodhyd.2015.05.031
Autor:
Stephan Drusch, Ulrike Einhorn-Stoll
Publikováno v:
Current Opinion in Food Science. 3:118-124
A broad range of gel types and classifications exist with traditional applications like in jam, sweets and dairy products as well as emerging applications, for example, as matrix for encapsulation of bioactives. Molecular interactions are the basis f
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ba1509811e0cf79d27cd663c58fd72f5
https://doi.org/10.1016/j.cofs.2015.07.002
https://doi.org/10.1016/j.cofs.2015.07.002