Search Results - "KROH, Lothar W."

Formation of Secondary and Tertiary Volatile Compounds Resulting from the Lipid Oxidation of Rapeseed Oil by Grebenteuch, Sandra, Kroh, Lothar W., Drusch, Stephan, Rohn, Sascha

“…The lipid oxidation of fats and oils leads to volatile organic compounds, having a decisive influence on the sensory quality of foods. To understand formation…”
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The Formation of Methyl Ketones during Lipid Oxidation at Elevated Temperatures by Grebenteuch, Sandra, Kanzler, Clemens, Klaußnitzer, Stefan, Kroh, Lothar W, Rohn, Sascha

“…Lipid oxidation and the resulting volatile organic compounds are the main reasons for a loss of food quality. In addition to typical compounds, such as…”
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Phenolic profile and antioxidant activity of highbush blueberry ( Vaccinium corymbosum L.) during fruit maturation and ripening by Castrejón, Alejandro David Rodarte, Eichholz, Ines, Rohn, Sascha, Kroh, Lothar W., Huyskens-Keil, Susanne

“…The phenolic profile and quantitative composition of blueberries as well as the corresponding antioxidant activity of blueberries is well documented…”
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Effect of thermal processing on the flavonols rutin and quercetin by Buchner, Nadja, Krumbein, Angelika, Rohn, Sascha, Kroh, Lothar W.

“…The current research involves the study of the thermal treatment of quercetin and rutin in an aqueous model system (cooking). These substances were heated and…”
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Assessment of the bacterial impact on the post-mortem formation of zinc protoporphyrin IX in pork meat by Ghadiri Khozroughi, Amin, Kroh, Lothar W., Schlüter, Oliver, Rawel, Harshadrai

“…•ZnPP concentrations of inoculated meat extracts reach ∼62 µmol/L.•No bacterial ZnPP formation on meat muscle even after 120 h of incubation.•Meat-inherent…”
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Impact of pulsed electric fields, high hydrostatic pressure, and thermal pasteurization on selected characteristics of Opuntia dillenii cactus juice by Moussa-Ayoub, Tamer E., Jäger, Henry, Knorr, Dietrich, El-Samahy, Salah K., Kroh, Lothar W., Rohn, Sascha

“…Besides its bioactivity, Opuntia dillenii cactus juice exhibits desirable physicochemical properties. In the present study, impact of innovative pasteurization…”
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Thermal Degradation of Onion Quercetin Glucosides under Roasting Conditions by Rohn, Sascha, Buchner, Nadja, Driemel, Gregor, Rauser, Morten, Kroh, Lothar W

“…Flavonoids are an important constituent of the human diet. In recent years, they have gained much attention due to their physiological properties, leading to…”
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Identification of complex, naturally occurring flavonoid glycosides in kale (Brassica oleracea var. sabellica) by high-performance liquid chromatography diode-array detection/electrospray ionization multi-stage mass spectrometry by Schmidt, Susanne, Zietz, Michaela, Schreiner, Monika, Rohn, Sascha, Kroh, Lothar W., Krumbein, Angelika

“…Kale is a member of the Brassicaceae family and has a complex profile of flavonoid glycosides. Therefore, kale is a suitable matrix to discuss in a…”
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Adsorption-induced conformational changes of proteins onto ceramic particles: Differential scanning calorimetry and FTIR analysis by Brandes, Natascha, Welzel, Petra B., Werner, Carsten, Kroh, Lothar W.

“…Three model proteins, bovine serum albumin, hen's egg lysozyme and bovine serum fibrinogen, were adsorbed from aqueous solution onto finely dispersed ceramic…”
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Structurally different flavonol glycosides and hydroxycinnamic acid derivatives respond differently to moderate UV-B radiation exposure by Neugart, Susanne, Zietz, Michaela, Schreiner, Monika, Rohn, Sascha, Kroh, Lothar W., Krumbein, Angelika

“…The aim of this study was to investigate the modifying influence of moderate ultraviolet‐B (UV‐B) radiation exposure on structurally different flavonol…”
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Flavonol profile of cactus fruits (Opuntia ficus-indica) enriched cereal-based extrudates: Authenticity and impact of extrusion by Moussa-Ayoub, Tamer E., Youssef, Khaled, El-Samahy, Salah K., Kroh, Lothar W., Rohn, Sascha

“…In previous studies, it was hypothesized that isorhamnetin glycosides are the dominant flavonol derivatives occurring in the peels and cladodes of cactus…”
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Highly glycosylated and acylated flavonols isolated from kale (Brassica oleracea var. sabellica) — Structure–antioxidant activity relationship by Fiol, Michaela, Adermann, Susann, Neugart, Susanne, Rohn, Sascha, Mügge, Clemens, Schreiner, Monika, Krumbein, Angelika, Kroh, Lothar W.

“…Kale is a common Brassica vegetable rich in secondary plant metabolites especially flavonols, that comprise highly glycosylated and acylated quercetin and…”
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Radical Scavenging Activity of Black Cumin (Nigella sativa L.), Coriander (Coriandrum sativum L.), and Niger (Guizotia abyssinica Cass.) Crude Seed Oils and Oil Fractions by Ramadan, Mohamed F, Kroh, Lothar W, Mörsel, Jörg-T

“…Crude vegetable oils are usually oxidatively more stable than the corresponding refined oils. Tocopherols, phospholipids (PL), phytosterols, and phenols are…”
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A derivatization method for the simultaneous detection of glucosinolates and isothiocyanates in biological samples by Budnowski, Julia, Hanschen, Franziska S., Lehmann, Carsten, Haack, Michael, Brigelius-Flohé, Regina, Kroh, Lothar W., Blaut, Michael, Rohn, Sascha, Hanske, Laura

“…Various analytical methods have been established to quantify isothiocyanates (ITCs) that derive from glucosinolate hydrolysis. However, to date there is no…”
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Influence of l-pyroglutamic acid on the color formation process of non-enzymatic browning reactions by Wegener, Steffen, Kaufmann, Martin, Kroh, Lothar W.

“…•l-Pyroglutamic acid can decrease the quality of granulated sugar.•l-Pyroglutamic acid causes an increased formation of low-molecular colored…”
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Antioxidant Properties of Heterocyclic Intermediates of the Maillard Reaction and Structurally Related Compounds by Kanzler, Clemens, Haase, Paul T, Schestkowa, Helena, Kroh, Lothar W

“…It is well established that a wide range of reductones is formed in the course of the Maillard reaction and that these substances contribute to the oxidative…”
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Formation of Reactive Intermediates, Color, and Antioxidant Activity in the Maillard Reaction of Maltose in Comparison to d‑Glucose by Kanzler, Clemens, Schestkowa, Helena, Haase, Paul T, Kroh, Lothar W

“…In this study, the Maillard reaction of maltose and d-glucose in the presence of l-alanine was investigated in aqueous solution at 130 °C and pH 5. The…”
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Fast and neat – Determination of biochemical quality parameters in cocoa using near infrared spectroscopy by Krähmer, Andrea, Engel, Annika, Kadow, Daniel, Ali, Naailah, Umaharan, Pathmanathan, Kroh, Lothar W., Schulz, Hartwig

“…•NIRS was used to determine biochemical quality parameters of cocoa.•Comprehensive analysis of cocoa metabolic profiles is achievable by NIRS.•Phenolic…”
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Influence of the Carboxylic Function on the Degradation of d‑Galacturonic Acid and Its Polymers by Fatouros, Alexandra, Einhorn-Stoll, Ulrike, Kastner, Hanna, Drusch, Stephan, Kroh, Lothar W

“…Past investigations have shown high browning potential during the caramelization of sugar acids in comparison to reducing sugars. However, no approaches to…”
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A ternary system of α-tocopherol with phosphatidylethanolamine and l-ascorbyl palmitate in bulk oils provides antioxidant synergy through stabilization and regeneration of α-tocopherol by Doert, Martin, Grebenteuch, Sandra, Kroh, Lothar W., Rohn, Sascha

“…[Display omitted] •α-Tocopherol in bulk oil is stabilized by phospholipids in mixture with ascorbate.•The stabilization is based on the regeneration of the…”
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