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  • 1
    Electronic Resource
    Electronic Resource
    Variability of vitamin E content in pumpkin seeds (Cucurbita pepo L) (1996)
    Springer
    European food research and technology 202 (1996), S. 275-278 
    Details
    ISSN: 1438-2385
    Keywords: Pumpkin seed oil ; Vitamin E ; Tocopherols ; Tocotrienols ; Cucurbita pepo
    Source: Springer Online Journal Archives 1860-2000
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Abstract Pumpkin (Cucurbita pepo L.) seed oil is a common salad oil which is produced in the southern parts of Austria, Slovenia and Hungary. It is dark green and has a high content of free fatty acids. Due to its colour, the oil cannot be used for cooking. The content of vitamin E, especiallyγ-tocopherol, is very high. The oil content of the pumpkin seed is about 50%. The seed itself can be eaten. Therefore a pumpkin variety with high vitamin E content is desirable. The aim of this work was to find a variety ofCucurbita pepo which has a high oil yield and a high vitamin E content. A total of 100 breeding lines were tested for their tocopherol content. The tocopherols and tocotrienols are extracted with hexane and analysed by NP-HPLC/FLD with hexane/dioxan (96/4) as eluent, with fluorescence detection at 292/335 nm. The/gg-tocopherol content, which is about 5–10 times as much as that of α-tocopherol varies over a broad range (41–620 mg/kg dry pumpkin seeds).β- andδ-tocopherol are found at low levels.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF01206096
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  • 2
    Electronic Resource
    Electronic Resource
    Book reviews (1996)
    Springer
    European food research and technology 202 (1996), S. 339-341 
    Details
    ISSN: 1438-2385
    Source: Springer Online Journal Archives 1860-2000
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF01206109
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  • 3
    Electronic Resource
    Electronic Resource
    Variability of fatty acid content in pumpkin seeds (Cucurbita pepo L.) (1996)
    Springer
    European food research and technology 203 (1996), S. 216-219 
    Details
    ISSN: 1438-2385
    Keywords: Fatty acid composition ; Pumpkin seed oil ; Cucurbita pepo
    Source: Springer Online Journal Archives 1860-2000
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Abstract Pumpkin (Cucurbita pepo L.) seed oil is a common salad oil which is produced in Slovenia, Hungary and the southern parts of Austria. It is dark green and has a high content of free fatty acids. The seed itself can be eaten. Due to its colour and the foam formation, the oil cannot be used for cooking. The content of vitamin E, especiallyγ-tocopherol, is very high. The oil content of the pumpkin seed is about 50%. The variability in the oil content is very high resulting from a broad genetic diversity. Thus a breeding programme for increasing the oil productivity is very promising. The four dominant fatty acids are palmitic, stearic, oleic and linoleic acids. These four fatty acids make up 98±0.13% of the total amount of fatty acids, others being found at levels well below 0.5%.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF01192866
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  • 4
    Electronic Resource
    Electronic Resource
    Formation of zearalenone on wheat contaminated with Fusarium graminearum under controlled conditions (1997)
    Springer
    Zeitschrift für Lebensmittel-Untersuchung und -Forschung 204 (1997), S. 39-42 
    Details
    ISSN: 1431-4630
    Keywords: Key words Zearalenone ; Wheat ; Fusarium graminearum ; Cereal contamination
    Source: Springer Online Journal Archives 1860-2000
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Abstract  The contamination of cereals with field-growing Fusarium species can be a health hazard since Fusarium are known for their ability to produce mycotoxins like zearalenone (ZON) and deoxynivalenol (DON). For this study the formation of ZON was investigated under controlled growth conditions. Ergosterol, as an indicator of fungal growth, and ZON were analysed by HPLC with UV and fluorescence detection respectively. It is shown that ZON is synthesised in the late growth phase of the fungi, which is typical for secondary metabolites. Milling of contaminated wheat shows a reduced content of ZON in fractions of low ash content. Consequently the concentration of ZON in bran, which has a high ash content, was much higher.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/s002170050033
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  • 5
    Electronic Resource
    Electronic Resource
    Changes of the volatile fraction of cooked chicken meat during chill storing: results obtained by the electronic nose in comparison to GC-MS and GC olfactometry (1999)
    Springer
    Zeitschrift für Lebensmittel-Untersuchung und -Forschung 208 (1999), S. 336-341 
    Details
    ISSN: 1431-4630
    Keywords: Key words Cooked chicken meat ; Chill storage ; Sensory evaluation ; Cluster analysis ; Electronic nose
    Source: Springer Online Journal Archives 1860-2000
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Abstract  In the present study the changes of the volatile fraction of heat-treated chicken meat in the course of chill storage were observed by using different techniques. It was the aim of the study to compare the results obtained by the new technique of the electronic nose to those gained by GC-MS and GC olfactometry (using comparative aroma extract dilution analysis). Chill storage at 4  °C of cooked chicken meat showed large increases in concentration as well as in flavour dilution factors of typical lipid oxidation products such as saturated and unsaturated aldehydes as well as alkylated furans, especially within the first 24 h. These results were confirmed by cluster analysis of selected lipid oxidation products. Analysing the chicken meat with an electronic nose showed results which are highly correlated with those obtained by commonly used and well-known gas chromatographic techniques.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/s002170050426
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  • 6
    Electronic Resource
    Electronic Resource
    5,6-Dihydro-2,4,6-trimethyl-4H-1,3,5-dithiazine – an aroma-active compound formed in course of the Likens–Nickerson extraction (1997)
    Springer
    Zeitschrift für Lebensmittel-Untersuchung und -Forschung 205 (1997), S. 73-75 
    Details
    ISSN: 1431-4630
    Keywords: Key words 5 ; 6-Dihydro-2 ; 4 ; 6-trimethyl-4H-1 ; 3 ; 5-dithiazine ; Thialdine ; Simultaneous distillation ; extraction ; Likens ; Nickerson ; Dried hen meat ; Artefact formation
    Source: Springer Online Journal Archives 1860-2000
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Abstract  5,6-Dihydro-2,4,6-trimethyl-4H-1,3,5-dithiazine (thialdine) is an aroma-active compound that has been isolated from different species of meat. In this study we have investigated the formation of thialdine using the simultaneous distillation–extraction according to Likens–Nickerson for the extraction of aroma compounds. Three isomers of thialdine were identified in the aroma extract of cooked and dried hen meat. It was shown that these compounds are not genuine substances from the sample examined, but that they are artefacts formed during sample preparation.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/s002170050126
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  • 7
    Electronic Resource
    Electronic Resource
    Supercritical fluid extraction of mononitrated polycyclic aromatic hydrocarbons from tea – correlation with the PAH concentration (1997)
    Springer
    Zeitschrift für Lebensmittel-Untersuchung und -Forschung 205 (1997), S. 305-310 
    Details
    ISSN: 1431-4630
    Keywords: Key words Nitro-PAHs ; PAHs ; SFE ; Tea ; GC/MSD
    Source: Springer Online Journal Archives 1860-2000
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Abstract  The ability of supercritical fluid extraction (SFE) to extract nitropolycyclic aromatic hydrocarbons (nitro-PAHs) from tea matrices is described and discussed. An experimental approach was set up to determine the influences of various extraction parameters, i. e. pressure, temperature, extraction time and addition of modifier. The evaluation of the method was carried out by analysing samples of fortified tea and then comparing the results with those obtained from conventional extraction procedures, such as Soxhlet extraction and ultrasonication. SFE proved to be far better than the conventional methods at monitoring levels of nitro-PAHs in tea. However, due to the wide range of polarity of the analytes investigated, selective extraction with supercritical carbon dioxide was not possible; hence, subsequent purification steps were necessary, prior to the final GC/MSD analyses. The nitro-PAHs and PAHs concentrations in several tea samples were determined, any correlation between nitro-PAHs and PAHs was studied and the results are presented in this article.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/s002170050170
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  • 8
    Electronic Resource
    Electronic Resource
    Antioxidant spices reduce the formation of heterocyclic amines in fried meat (1998)
    Springer
    Zeitschrift für Lebensmittel-Untersuchung und -Forschung 207 (1998), S. 477-480 
    Details
    ISSN: 1431-4630
    Keywords: Key words Heterocyclic amines ; Fried meat ; Spices
    Source: Springer Online Journal Archives 1860-2000
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Abstract  Heterocyclic aromatic amines (HAs) are mutagenic compounds that are formed during heating of meat and fish. These substances are reaction products of creatine with amino acids and carbohydrates. It is recommended that exposure to these probable human carcinogens should be minimised. Five heterocyclic aromatic amines which occur in beef were investigated: 2-amino-3-methyl-imidazo[4,5-f]quinoline (IQ), 2-amino-3,4-dimethyl-imidazo[4,5-f]quinoline (MeIQ), 2-amino-3,8-dimethyl-imidazo[4,5-f]quinoxaline (MeIQx), 2-amino-3,4,8-trimethyl-imidazo[4,5-f]quinoxaline (4,8-DiMeIQx), and 2-amino-1-methyl-6-phenyl-imidazo[4,5-b]pyridine (PhIP). Clean-up was done by acid-base partition followed by SPE using blue cotton. HPLC analysis was carried out by using electrochemical detection for IQ- and IQx-type compounds and fluorescence detection for PhIP. The concentrations of the aromatic amines were as follows: IQ, 10.2 μg/kg; MeIQ, 2.46 μg/kg; MeIQx, 13.2 μg/kg; 4,8-DiMeIQx, 2.26 μg/kg; and PhIP, 5.48 μg/kg. The application of spices (rosemary, thyme sage, garlic, brine) reduced the content of the HAs below 60% of the amount found in the control.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/s002170050364
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