Search Results - "Rabe, Swen"

Computerized Apparatus for Measuring Dynamic Flavor Release from Liquid Food Matrices by Rabe, Swen, Krings, Ulrich, Banavara, Dattatreya S, Berger, Ralf G

“…A fully computer-controlled apparatus was designed. It combines a glass reactor with a temperature-controlled hood, in which headspace volatiles are captured…”
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Predicting fishiness off-flavour and identifying compounds of lipid oxidation in dairy powders by SPME-GC/MS and machine learning by Chen, Cheng, Husny, Joeska, Rabe, Swen

“…This study examined the correlation between untargeted solid-phase micro-extraction gas chromatography/mass spectrometry (SPME-GC/MS) data and sensory…”
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Flavourzyme, an Enzyme Preparation with Industrial Relevance: Automated Nine-Step Purification and Partial Characterization of Eight Enzymes by Merz, Michael, Eisele, Thomas, Berends, Pieter, Appel, Daniel, Rabe, Swen, Blank, Imre, Stressler, Timo, Fischer, Lutz

“…Flavourzyme is sold as a peptidase preparation from Aspergillus oryzae. The enzyme preparation is widely and diversely used for protein hydrolysis in…”
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Lipid molarity affects liquid/liquid aroma partitioning and its dynamic release from oil/water emulsions by Rabe, S, Krings, U, Zorn, H, Berger, R.G

“…Initial dynamic flavor release from oil/water emulsions containing different TAG phases was studied using a computerized apparatus and thermodesorption GC. A…”
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Performance of enzymatic wheat gluten hydrolysis in batch and continuous processes using Flavourzyme by Berends, Pieter, Appel, Daniel, Eisele, Thomas, Rabe, Swen, Fischer, Lutz

“…The aim of this study was to investigate the process performance of wheat gluten hydrolysis with Flavourzyme in the conventional batch and in an enzyme…”
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Corrigendumg to “Continuous long-term hydrolysis of wheat gluten using a principally food-grade enzyme membrane reactor system” [Biochem. Eng. J. 99 (2015) 114–123] by Merz, Michael, Eisele, Thomas, Claaßen, Wolfgang, Appel, Daniel, Rabe, Swen, Stressler, Timo, Fischer, Lutz

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Continuous long-term hydrolysis of wheat gluten using a principally food-grade enzyme membrane reactor system by Merz, Michael, Eisele, Thomas, Claaßen, Wolfgang, Appel, Daniel, Rabe, Swen, Stressler, Timo, Fischer, Lutz

“…•Ethanol as a microbial hurdle in a continuous protein hydrolysis process.•Comprehensive study of parameters which effect the operational enzyme…”
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Batch-to-batch variation and storage stability of the commercial peptidase preparation Flavourzyme in respect of key enzyme activities and its influence on process reproducibility by Merz, Michael, Appel, Daniel, Berends, Pieter, Rabe, Swen, Blank, Imre, Stressler, Timo, Fischer, Lutz

“…The synergy of endopeptidases and exopeptidases is the key for an efficient hydrolysis of proteins. Flavourzyme is sold as a commercial peptidase preparation…”
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Characterization of commercially available peptidases in respect of the production of protein hydrolysates with defined compositions using a three-step methodology by Merz, Michael, Claaßen, Wolfgang, Appel, Daniel, Berends, Pieter, Rabe, Swen, Blank, Imre, Stressler, Timo, Fischer, Lutz

“…[Display omitted] •Characterization of ten commercial peptidase preparations.•Mass spectroscopic analyses revealed the peptidase composition of the…”
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Hydrolysis of Wheat Gluten by Combining Peptidases of Flammulina velutipes and Electrodialysis by Giesler, Lucienne, Linke, Diana, Rabe, Swen, Appel, Daniel, Berger, Ralf Günter

“…Wheat gluten hydrolysis, used to generate seasonings, was studied using peptidases from Flammulina velutipes or commercial Flavourzyme. l-Amino acids were…”
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Optimization of an enzymatic wheat gluten hydrolysis process in an enzyme membrane reactor using a design of experiment approach by Berends, Pieter, Merz, Michael, Kranz, Bertolt, Thaler, Thorn, Appel, Daniel, Rabe, Swen, Blank, Imre, Stressler, Timo, Fischer, Lutz

“…The aim of this study was to determine the optimal conditions for operating an enzyme membrane reactor system to obtain a high yield of amino acids and…”
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Influence of oil-in-water emulsion characteristics on initial dynamic flavour release by Rabe, Swen, Krings, Ulrich, Berger, Ralf G

“…Properties of oil‐in‐water (O/W) emulsions affecting initial dynamic flavour release were studied in real time considering mouth conditions. Aroma molecules…”
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Dynamic flavour release from Miglyol/water emulsions: modelling and validation by Rabe, Swen, Krings, Ulrich, Berger, Ralf G.

“…The initial dynamic flavour release from Miglyol/water emulsions was modelled. Modelling was merely based on theoretical physicochemical data of flavour…”
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Dynamic Flavor Release from Sucrose Solutions by Rabe, Swen, Krings, Ulrich, Berger, Ralf G

“…The initial dynamic flavor release from sucrose solutions was modeled. Modeling was based on the theoretical hydration behavior of sucrose, theoretical…”
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Initial dynamic flavour release from sodium chloride solutions by Rabe, Swen, Krings, Ulrich, Berger, Ralf G nter

“…Initial dynamic flavour release from solutions of sodium chloride was theoretically modelled. Predictions were validated by experimental data obtained applying…”
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In vitro Study of the Influence of Physiological Parameters on Dynamic In-mouth Flavour Release from Liquids by Rabe, Swen, Krings, Ulrich, Berger, Ralf G.

“…Influences of shear rate (surface extension), airflow, in-mouth headspace volume, synthetic saliva and human epithelial cells (modelling mucosa) on the initial…”
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Initial dynamic flavour release from sodium chloride solutions by RABE, Swen, KRINGS, Ulrich, BERGER, Ralf Günter

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Volatile Release from Liquids: A Comparison of In Vivo APCI-MS, In-mouth Headspace Trapping and In vitro Mouth Model Data by Rabe, Swen, Linforth, Robert S.T., Krings, Ulrich, Taylor, Andrew J., Berger, Ralf G.

“…In-mouth volatile release from flavoured water was followed using atmospheric pressure chemical ionization–mass spectrometry (APCI-MS) or using a hand-held,…”
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Modeling Dynamic Flavor Release from Water by Banavara, Dattatreya S, Rabe, Swen, Krings, Ulrich, Berger, Ralf G

“…A mathematical model derived from the convective mass transfer theory was developed to predict dynamic flavor release from water. A specific mass transfer…”
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