A5051094374- Analytical chemistry methods development
- Pesticide Residue Analysis and Safety
- Analytical Chemistry and Chromatography
- Potato Plant Research
- Food Chemistry and Fat Analysis
- Phytochemicals and Antioxidant Activities
- Plant Pathogens and Resistance
- Proteins in Food Systems
- Biochemical Analysis and Sensing Techniques
- Fermentation and Sensory Analysis
- Dye analysis and toxicity
- Plant Toxicity and Pharmacological Properties
- Garlic and Onion Studies
- Enzyme Catalysis and Immobilization
- Advanced Chemical Sensor Technologies
- Mass Spectrometry Techniques and Applications
- Advanced Glycation End Products research
- Drug-Induced Hepatotoxicity and Protection
- Microbial bioremediation and biosurfactants
- Edible Oils Quality and Analysis
- Surfactants and Colloidal Systems
- Effects and risks of endocrine disrupting chemicals
- Food composition and properties
- Plant and fungal interactions
- Sesame and Sesamin Research
University of Hohenheim
2014-2024
Leibniz-Institute for Food Systems Biology at the Technical University of Munich
2022
Stuttgart Observatory
2021
National Institute for Nanotechnology
2010
University of Alberta
2010
Abstract Since many years, acrylamide (AA) is a well-known toxicologically relevant processing contaminant (“food-borne toxicant”). However, only during the recent high levels of have been reported in vegetable chips. In present study, AA was quantitated via modified derivatization procedure with 2-mercaptobenzoic acid based on stable isotope dilution analysis and liquid chromatography–mass spectrometry. Extraction QuEChERS (quick, easy, cheap, efficient, rugged, safe) method, defatting n...
Beans (Phaseolus vulgaris L.) are a traditional food in Chile. This work aimed to determine the chemical composition, antioxidant capacity, and enzyme inhibition effect of secondary metabolites-enriched extracts (SMEE) thirteen Chilean bean landraces before after boiling. The SMEE composition was assessed by HPLC-DAD-MS/MS, main compounds were quantified. Forty-three constituents identified, including procyanidins, flavonoids, phenylpropanoids, saponins. profiles, towards α-glucosidase...
High-performance thin-layer chromatography is a separation technique commonly used to identify and quantify components in chemical mixtures. Sophisticated analytical tools are required extract the full power from this especially for miniaturized planar its utility has not been harnessed. A new approach uses an elegant, simplified system assembled ordinary consumer printers scanners perform separations on monolithic nanostructured ultrathin-layer phases. This shown outperform existing...
A rapid planar chromatographic method for identification and quantification of 25 water-soluble dyes in food was developed. In a horizontal developing chamber, the separation on silica gel 60F254 high-performance thin-layer chromatography plates took 12 min 40 runs parallel, using 8 mL ethyl acetate-methanol-water-acetic acid (65 + 23 11 1, v/v/v/v) mobile phase up to migration distance 50 mm. However, total analysis time, inclusive application evaluation, 60 runs. Thus, overall time/run can...
Abstract As a lipopeptide (LP), surfactin exhibits properties, such as emulsifying and dispersing ability, which are useful in food industry. Discovery of new LP-producing strains from sources is an important step towards possible application foods. A total 211 spore-forming, Gram-positive, catalase-positive bacterial were isolated fermented African locust beans (iru) palm oil mill effluents screening process examined for their ability to produce surfactin. This was achieved by combination...
Acrylamide was detected in considerable amounts black table olives. In this study, besides black, also green and naturally olives were investigated for their acrylamide, free asparagine, 3-aminopropionamide contents before after heat treatment. amount 208–773 μg/kg did not change due to acrylamide ≤24 treatment rose 1200 afterward. Asparagine content 0.35–35 mg/kg all samples with no the range. 3-Aminopropionamide showed of ≤56 unheated increased up 131 impact. However, quantified asparagine...
Carotenoids have been analyzed for their ability to form furan and derivatives, a group of processing contaminants, using previously developed headspace-solid-phase microextraction-gas chromatography-tandem mass spectrometry (HS-SPME-GC–MS/MS) method. All tested carotenoids, β-carotene, canthaxanthin, apocarotenal, zeaxanthin, lycopene, showed high formation (92.7–447 μmol/mol) especially the methylated derivatives 2-methylfuran (2-MF, 299–1032 3-methylfuran (3-MF, 996–2082 after heating 20...
The Maillard reaction between asparagine and a carbonyl source can lead to acrylamide formation, which is classified as "probably carcinogenic humans". This study aimed investigate the impact of varying amounts, incubation times, temperatures asparaginases on reducing in wheat rye cookies while preserving sensory attributes. To determine if different reduce without negative effects cookie quality, was quantified using ELISA, color, texture attributes were assessed. Adding resulted reduction...
The safety of cereal-based baked goods can be compromised by acrylamide, a processing contaminant and class 2A carcinogen. One method to prevent acrylamide formation is converting asparagine aspartic acid using asparaginases. Four different asparaginases were tested two dough incubation temperatures dosages for oat, corn, rice cookies. To evaluate the impact on product quality, color texture measured. Acrylamide was reduced up 97, 95, 92% cookies, respectively, compared control. Asparaginase...
The correlations and differences of the key odorants were systematically conducted among three sweetness goji wines by sensomics approach. After aroma (extract) dilution analysis, 67, 66 screened in sweet wine, semi-dry dry which, 63 identified all wines. Determination 53 revealed a total 30 with concentrations surpassing their olfactory thresholds. Overall, odor activity values (OAVs) ketones decreased, while esters, alcohols, phenols, aldehydes increased decrease wine samples....
Abstract The purpose of this study was to evaluate Cellvibrio japonicus as a potential host strain for one‐step bioconversion hemicellulose polymers value‐added products. C. could be cultivated on all main lignocellulose monosaccharides well xylan sole carbon source. This is particularly interesting most industrially relevant bacteria are neither able depolymerize wood nor metabolize monosaccharides. As result, raw materials typically have degraded employing additional processes while the...