Search Results - "Siefarth, Caroline"

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  1. 1
    Comparative Evaluation of Diagnostic Tools for Oxidative Deterioration of Polyunsaturated Fatty Acid-Enriched Infant Formulas during Storage

    Comparative Evaluation of Diagnostic Tools for Oxidative Deterioration of Polyunsaturated Fatty Acid-Enriched Infant Formulas during Storage by Siefarth, Caroline, Serfert, Yvonne, Drusch, Stephan, Buettner, Andrea

    Published in Foods (27-12-2013)
    “…The challenge in the development of infant formulas enriched with polyunsaturated fatty acids (PUFAs) is to meet the consumers' expectations with regard to…”
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  2. 2
    Effect of Radio Frequency Heating on Yoghurt, I: Technological Applicability, Shelf-Life and Sensorial Quality

    Effect of Radio Frequency Heating on Yoghurt, I: Technological Applicability, Shelf-Life and Sensorial Quality by Siefarth, Caroline, Tran, Thi Bich Thao, Mittermaier, Peter, Pfeiffer, Thomas, Buettner, Andrea

    Published in Foods (15-05-2014)
    “…This first part of a two-part study focuses on the technical feasibility of applying radio frequency (RF) heating at different temperatures (58, 65 and 72 °C)…”
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  3. 3
    Effect of Radio Frequency Heating on Yoghurt, II: Microstructure and Texture

    Effect of Radio Frequency Heating on Yoghurt, II: Microstructure and Texture by Siefarth, Caroline, Tran, Thi Bich Thao, Mittermaier, Peter, Pfeiffer, Thomas, Buettner, Andrea

    Published in Foods (20-06-2014)
    “…Radio frequency (RF) heating was applied to stirred yoghurt after culturing in order to enhance the shelf-life and thereby meet industrial demands in countries…”
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  4. 4
    The Aroma of Goat Milk: Seasonal Effects and Changes through Heat Treatment

    The Aroma of Goat Milk: Seasonal Effects and Changes through Heat Treatment by Siefarth, Caroline, Buettner, Andrea

    Published in Journal of agricultural and food chemistry (10-12-2014)
    “…Goat milk was characterized and analyzed by human sensory evaluation and gas chromatography/olfactometry (GC/O). Most potent odor-active compounds were…”
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  5. 5
    Dynamic changes in the volatiles and sensory properties of chilled milk during exposure to light

    Dynamic changes in the volatiles and sensory properties of chilled milk during exposure to light by Zardin, Erika, Silcock, Patrick, Siefarth, Caroline, Bremer, Phil J., Beauchamp, Jonathan

    Published in International dairy journal (01-11-2016)
    “…Exposure of milk to light causes photo-oxidation and off-flavour generation. To characterise these reactions, semi-skimmed (1.5% fat) and whole (3.8% fat)…”
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  6. 6
    Influence of polyols and bulking agents on flavour release from low-viscosity solutions

    Influence of polyols and bulking agents on flavour release from low-viscosity solutions by Siefarth, Caroline, Tyapkova, Oxana, Beauchamp, Jonathan, Schweiggert, Ute, Buettner, Andrea, Bader, Stephanie

    Published in Food chemistry (15-12-2011)
    “…► Flavour release depends on physicochemical properties of flavour compounds in water. ► Physicochemical properties affecting release: hydrophobicity and…”
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  7. 7
    Flavor release from sugar-containing and sugar-free confectionary egg albumen foams

    Flavor release from sugar-containing and sugar-free confectionary egg albumen foams by Tyapkova, Oxana, Siefarth, Caroline, Schweiggert-Weisz, Ute, Beauchamp, Jonathan, Buettner, Andrea, Bader-Mittermaier, Stephanie

    Published in Food science & technology (01-06-2016)
    “…The flavor release of two egg albumen foams containing different combinations of polyols and bulking agents was investigated in relation to the physicochemical…”
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  8. 8
    Mixture design approach as a tool to study in vitro flavor release and viscosity interactions in sugar-free polyol and bulking agent solutions

    Mixture design approach as a tool to study in vitro flavor release and viscosity interactions in sugar-free polyol and bulking agent solutions by Siefarth, Caroline, Tyapkova, Oxana, Beauchamp, Jonathan, Schweiggert, Ute, Buettner, Andrea, Bader, Stephanie

    Published in Food research international (01-12-2011)
    “…Flavor release from mixtures of maltitol, erythritol, polydextrose and oligofructose dissolved in water at concentrations of 43% (w/w) was investigated to…”
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