Zobrazeno 1 - 10
of 178
pro vyhledávání: '"W, Baltes"'
Autor:
Heike Drinda, W. Baltes
Publikováno v:
Zeitschrift f�r Lebensmitteluntersuchung und -Forschung A. 208:270-276
The properties of lipoic and dihydrolipoic acid in lard and various vegetable oils were investigated as regards their use as antioxidants in food. The measurements were taken by automated Swift-test (Rancimat). Lipoic acid as well as dihydrolipoic ac
Publikováno v:
Tetrahedron Letters. 35:1169-1172
4-methoxycinnamic acid-3′-methylbutyl ester 1 was subjected to defined UV irradiation, resulting in the [2+2] cycloaddition products 2–4. The product 5 was also detected as a Diels-Alder adduct of 2. Nuclear magnetic resonance spectroscopy was us
Publikováno v:
ChemInform. 25
Publikováno v:
ChemInform. 25
4-methoxycinnamic acid-3′-methylbutyl ester 1 was subjected to defined UV irradiation, resulting in the [2+2] cycloaddition products 2–4. The product 5 was also detected as a Diels-Alder adduct of 2. Nuclear magnetic resonance spectroscopy was us
Summary 2-Acetyl- and 2-propionylpyrido-[3, 4-d]-imidazole were formed by heating histidine with D-glucose to 120, 150 or 180°C in an aqueous buffer system or by roasting to 220°C. In the same way, the corresponding compounds methylated at the 1',2
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ea4fdac73eada24c09a17539e59693e5
https://doi.org/10.1533/9781845698393.2.106
https://doi.org/10.1533/9781845698393.2.106
Dieser Beitrag ist mit Zustimmung des Rechteinhabers aufgrund einer (DFG geförderten) Allianz- bzw. Nationallizenz frei zugänglich.
This publication is with permission of the rights owner freely accessible due to an Alliance licence and a nati
This publication is with permission of the rights owner freely accessible due to an Alliance licence and a nati
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2c6fd1136585201b0489bc3eef3a203b
Publikováno v:
Annals of allergy, asthmaimmunology : official publication of the American College of Allergy, Asthma,Immunology. 75(1)
The purpose of this study was to characterize the IgE binding components of celery root by immunoblot analysis and to investigate the cross-reactive nature of the allergens.Sensitization to celery is very common in patients hypersensitive to mugwort
Publikováno v:
Thermally Generated Flavors ISBN: 9780841227422
Thermally Generated Flavors: Maillard, Microwave, and Extrusion Processes
Thermally Generated Flavors: Maillard, Microwave, and Extrusion Processes
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::03b8fef1cb9f1327932c7659e9ac0d74
https://doi.org/10.1021/bk-1994-0543.ch015
https://doi.org/10.1021/bk-1994-0543.ch015
Publikováno v:
Thermally Generated Flavors ISBN: 9780841227422
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c878c9dd05a03509fe5cf77efcc7d484
https://doi.org/10.1021/bk-1994-0543.ch021
https://doi.org/10.1021/bk-1994-0543.ch021
Publikováno v:
Zeitschrift fur Lebensmittel-Untersuchung und -Forschung. 195(3)
A method to determine the synthetic carbohydrate polydextrose, which is used as a bulking agent for the preparation of calorie-reduced foodstuffs, is described. The sample clean-up involves the extraction of polydextrose with water and enzymatic degr