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Universität Hohenheim. Fachgebiet Lebensmittel Pflanzlicher Herkunft and Universität Hohenheim. Institut für Lebensmitteltechnologie

Schriftenreihe des Lehrstuhls Lebensmittel Pflanzlicher Herkunft / Universität Hohenheim, Institut für Lebensmitteltechnologie und Biotechnologie

Aachen: Shaker, 2005-2020

Title	Schriftenreihe des Lehrstuhls Lebensmittel Pflanzlicher Herkunft / Universität Hohenheim, Institut für Lebensmitteltechnologie und Biotechnologie
Involved	Universität Hohenheim. Fachgebiet Lebensmittel Pflanzlicher Herkunft (Verfasser) Universität Hohenheim. Institut für Lebensmitteltechnologie (Verfasser)
Published	Aachen: Shaker 2005-2020
Publication history	1.2005 -Band 59 (2020) ; damit Erscheinen eingestellt
ISSN	1860-1367 Schriftenreihe des Lehrstuhls Lebensmittel pflanzlicher Herkunft
Language	Deutsch
Country	Deutschland
Topic	Technische Chemie
Further information	Verfasser bis 11.2006: Universität Hohenheim, Institut für Lebensmitteltechnologie Ersch. unregelmäßig
Record ID	976238799
In this series show all Alk(en)ylresorcinols in mango (Mangifera indica L.) and cereals : studies into structure, anti-inflammatory activity, and use as marker compounds in authenticity control Application of near infrared (NIR) spectroscopy for rapid quality assessment of grape mashes Assessment of innovative, industrially applicable processing and sanitizing methods for the production of fresh-cut lettuce and chicory Betalain based colouring foodstuffs from cactus pear : evaluation of processing technologies and studies into their application potential Bioaccessibility and bioavailability of keto-carotenoids from mamey sapote (Pouteria sapota (Jacq.) H.E. Moore & Stearn) fruit as influenced by matrix microstructure and food processing Carotenoid stereoisomers in dietary supplements and vegetables : isolation, characterization and effects of processing on their formation Characterisation of morphological and chemical traits of Costa Rican fruits from purple Pitaya (Hylocereus sp.) genotypes Characterisation of morphological and chemical traits of Costa Rican papaya (Carica papaya L.) fruit genotypes with special reference to their carotenoid bioavailability Characterisation of pectinesterase in freshly squeezed and thermally preserved citrus juices Characterization of phenolic compounds and pectin from mangoes (Mangifera indica L.) and their recovery from processing byproducts Characterization of phenolic compounds from grape pomace and black carrots by high performance liquid chromatography - electrospray ionization multistage mass spectrometry Characterization of phenolic compounds from Riesling grape pomace and mangosteen (Garcinia mangostana L.) for topical application Characterization of polyphenols and inulin from artichoke (Cynara scolymus L.) and dandelion (Taraxacum officinale WEB. ex WIGG.) Characterization of secondary metabolites in Drimia maritima (L.) Stearn and Strophanthus kombé Oliv. as well as fermented extracts derived therefrom by liquid chromatography-diode array/mass spectrometric detection Chemical characterization of coloring foodstuffs and studies into the thermal degradation of anthocyanins Development and characterisation of palm oil and palm fat substitutes of sustainable resources Development of alternative processes for the production of spices - with particular reference to carotenoid and capsaicinoid composition of red pepper (Capsicum annuum L.) and hot pepper (Capsicum frutescens L.) and their deteriorative enzyme activities Development of innovative, energy-efficient processes for the production of high quality herbs and spices Development of strategies for the recovery of valuable compounds from by-products of apple juice production Effects of process technology and raw material characteristics on the profiles and contents of health-promoting components of pomegranate (Punica granatum L.) juices Effects of pulsed electric field treatment on the quality of apple juices Effects of raw material characteristics and process technology on the valorization of polyphenols and pectin from mango peels Enzymatic texturisation of leguminous proteins and their application in food models Evaluation of carrots and further Apiaceous plants as sources of health-promoting compounds and development of processes for the debittering of carrot juices Forschung und Lehre am Lehrstuhl Lebensmittel Pflanzlicher Herkunft : eine Zwischenbilanz Fundamentals of tropical fruit processing with special reference to β-carotene [beta-carotene] retention in fluid mango products Hamamelis virginiana L. and Helleborus niger L. - characterization of their genuine constituent profiles and fermented extracts by high-performance liquid chromatography-tandem mass spectrometry (LC-MSn) Herstellung und Charakterisierung texturverbesserter Erdbeerprodukte nach dem Kaltaufgussverfahren Improved shelf life and colour retention of fresh litchi (Litchi chinensis Sonn.) fruit Improvement of anthocyanin stability in fluid, pasty and particulate fruit products Influence of endogenous enzyme activities on odour-active compound formation in sweet lupin (Lupinus angustifolius L.) Influence of prewashing treatments and storage atmosphere on sensory and microbiological quality of shredded, packaged carrots Influence of varietal onion composition on yield and quality of onion juice Integrated postharvest management of mango (Mangifera indica L.) with particular reference to harvest maturity and fresh fruit quality Investigation into food coloring using anthocyanin- and carotenoid-based preparations Investigations into stability and degradation of betacyanins from red beet and purple pitaya Investigations into the natural variability and color stability of anthocyanins from black carrot (Daucus carota ssp. sativus var. atrorubens Alef.) and purple sweet potato (Ipomoea batatas (L.) Lam.) Investigations into the stability of essential oils Optimization of nutritional strategies by fruit products Processing of low polyphenol protein isolates from defatted sunflower seeds and residues from sunflower oil production as promising food ingredients Profiles, development, and heritability of biofunctional constituents in flours, sprouts, and breads of ancient and modern wheat species Pyrolytic acrylamide formation and impact of agronomic and technological factors on its minimization in bakery products Quality and authenticity control of apricot and peach based fruit products Quality and authenticity control of fruit products by isolation and characterisation of cell wall polysaccharides Quality improvement and shelf-life extension of minimally processed iceberg lettuce by innovative pre-washing using cold and warm water with or without sanitisers Quality improvement in the production of non-sulphited dried mangoes (Mangifera indica L.) Quality improvement of minimally processed leafy salads using innovative technological processes Recovery and application of natural food colorants and phenolic antioxidants from grape pomace Selective polyphenol recovery from by-products of plant foodstuff processing by adsorption and ion exchange technology Stabilisation of anthocyanins and anthocyanin-metal chelates with hydrocolloids for their application as red and blue food colourants Structural and functional characterization of plant polyphenols as natural food preservatives Structural studies of the fruit exudate arabinogalactans and pectin in mango (Mangifera indica L.) peel and technological options for their recovery Studies into carotenoid deposition forms in plants and nutraceutical formulations with special reference to their influence on carotenoid bioavailability Studies into plant pigments from maqui (Aristotelia chilensis (Mol.) Stuntz) and jagua (Genipa americana L.) fruits as natural dyes Studies into the betalain patterns, free amino compound profiles, and functional properties of betalains in fruits, vegetables, and flowers Supply chain assessment of fresh pineapple (Ananas comosus (L.) Merr.) fruit with special reference to their volatiles, sensory characteristics, and phenolic compounds Sustainable sunflower protein processing from oil production residues - with particular emphasis on the adsorptive discoloration of protein extracts Untersuchungen über den Einfluß der Herstellungstechnologie auf die Trubstabilität von Karottensaft

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Schriftenreihe des Lehrstuhls Lebensmittel Pflanzlicher Herkunft / Universität Hohenheim, Institut für Lebensmitteltechnologie und Biotechnologie

Alk(en)ylresorcinols in mango (Mangifera indica L.) and cereals : studies into structure, anti-inflammatory activity, and use as marker compounds in authenticity control

Application of near infrared (NIR) spectroscopy for rapid quality assessment of grape mashes

Assessment of innovative, industrially applicable processing and sanitizing methods for the production of fresh-cut lettuce and chicory

Betalain based colouring foodstuffs from cactus pear : evaluation of processing technologies and studies into their application potential

Bioaccessibility and bioavailability of keto-carotenoids from mamey sapote (Pouteria sapota (Jacq.) H.E. Moore & Stearn) fruit as influenced by matrix microstructure and food processing

Carotenoid stereoisomers in dietary supplements and vegetables : isolation, characterization and effects of processing on their formation

Characterisation of morphological and chemical traits of Costa Rican fruits from purple Pitaya (Hylocereus sp.) genotypes

Characterisation of morphological and chemical traits of Costa Rican papaya (Carica papaya L.) fruit genotypes with special reference to their carotenoid bioavailability

Characterisation of pectinesterase in freshly squeezed and thermally preserved citrus juices

Characterization of phenolic compounds and pectin from mangoes (Mangifera indica L.) and their recovery from processing byproducts

Characterization of phenolic compounds from grape pomace and black carrots by high performance liquid chromatography - electrospray ionization multistage mass spectrometry

Characterization of phenolic compounds from Riesling grape pomace and mangosteen (Garcinia mangostana L.) for topical application

Characterization of polyphenols and inulin from artichoke (Cynara scolymus L.) and dandelion (Taraxacum officinale WEB. ex WIGG.)

Characterization of secondary metabolites in Drimia maritima (L.) Stearn and Strophanthus kombé Oliv. as well as fermented extracts derived therefrom by liquid chromatography-diode array/mass spectrometric detection

Chemical characterization of coloring foodstuffs and studies into the thermal degradation of anthocyanins

Development and characterisation of palm oil and palm fat substitutes of sustainable resources

Development of alternative processes for the production of spices - with particular reference to carotenoid and capsaicinoid composition of red pepper (Capsicum annuum L.) and hot pepper (Capsicum frutescens L.) and their deteriorative enzyme activities

Development of innovative, energy-efficient processes for the production of high quality herbs and spices

Development of strategies for the recovery of valuable compounds from by-products of apple juice production

Effects of process technology and raw material characteristics on the profiles and contents of health-promoting components of pomegranate (Punica granatum L.) juices

Effects of pulsed electric field treatment on the quality of apple juices

Effects of raw material characteristics and process technology on the valorization of polyphenols and pectin from mango peels

Enzymatic texturisation of leguminous proteins and their application in food models

Evaluation of carrots and further Apiaceous plants as sources of health-promoting compounds and development of processes for the debittering of carrot juices

Forschung und Lehre am Lehrstuhl Lebensmittel Pflanzlicher Herkunft : eine Zwischenbilanz

Fundamentals of tropical fruit processing with special reference to β-carotene [beta-carotene] retention in fluid mango products

Hamamelis virginiana L. and Helleborus niger L. - characterization of their genuine constituent profiles and fermented extracts by high-performance liquid chromatography-tandem mass spectrometry (LC-MSn)

Herstellung und Charakterisierung texturverbesserter Erdbeerprodukte nach dem Kaltaufgussverfahren

Improved shelf life and colour retention of fresh litchi (Litchi chinensis Sonn.) fruit

Improvement of anthocyanin stability in fluid, pasty and particulate fruit products

Influence of endogenous enzyme activities on odour-active compound formation in sweet lupin (Lupinus angustifolius L.)

Influence of prewashing treatments and storage atmosphere on sensory and microbiological quality of shredded, packaged carrots

Influence of varietal onion composition on yield and quality of onion juice

Integrated postharvest management of mango (Mangifera indica L.) with particular reference to harvest maturity and fresh fruit quality

Investigation into food coloring using anthocyanin- and carotenoid-based preparations

Investigations into stability and degradation of betacyanins from red beet and purple pitaya

Investigations into the natural variability and color stability of anthocyanins from black carrot (Daucus carota ssp. sativus var. atrorubens Alef.) and purple sweet potato (Ipomoea batatas (L.) Lam.)

Investigations into the stability of essential oils

Optimization of nutritional strategies by fruit products

Processing of low polyphenol protein isolates from defatted sunflower seeds and residues from sunflower oil production as promising food ingredients

Profiles, development, and heritability of biofunctional constituents in flours, sprouts, and breads of ancient and modern wheat species

Pyrolytic acrylamide formation and impact of agronomic and technological factors on its minimization in bakery products

Quality and authenticity control of apricot and peach based fruit products

Quality and authenticity control of fruit products by isolation and characterisation of cell wall polysaccharides

Quality improvement and shelf-life extension of minimally processed iceberg lettuce by innovative pre-washing using cold and warm water with or without sanitisers

Quality improvement in the production of non-sulphited dried mangoes (Mangifera indica L.)

Quality improvement of minimally processed leafy salads using innovative technological processes

Recovery and application of natural food colorants and phenolic antioxidants from grape pomace

Selective polyphenol recovery from by-products of plant foodstuff processing by adsorption and ion exchange technology

Stabilisation of anthocyanins and anthocyanin-metal chelates with hydrocolloids for their application as red and blue food colourants

Structural and functional characterization of plant polyphenols as natural food preservatives

Structural studies of the fruit exudate arabinogalactans and pectin in mango (Mangifera indica L.) peel and technological options for their recovery

Studies into carotenoid deposition forms in plants and nutraceutical formulations with special reference to their influence on carotenoid bioavailability

Studies into plant pigments from maqui (Aristotelia chilensis (Mol.) Stuntz) and jagua (Genipa americana L.) fruits as natural dyes

Studies into the betalain patterns, free amino compound profiles, and functional properties of betalains in fruits, vegetables, and flowers

Supply chain assessment of fresh pineapple (Ananas comosus (L.) Merr.) fruit with special reference to their volatiles, sensory characteristics, and phenolic compounds

Sustainable sunflower protein processing from oil production residues - with particular emphasis on the adsorptive discoloration of protein extracts

Untersuchungen über den Einfluß der Herstellungstechnologie auf die Trubstabilität von Karottensaft