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  • 1
    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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  • 2
    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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  • 3
    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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  • 4
    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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  • 5
    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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  • 6
    Electronic Resource
    Electronic Resource
    Analysis of anthocyane glycosides in human serum (2000)
    Springer
    Fresenius' journal of analytical chemistry 366 (2000), S. 379-381 
    Details
    ISSN: 1432-1130
    Source: Springer Online Journal Archives 1860-2000
    Topics: Chemistry and Pharmacology
    Notes: Abstract Anthocyanins, natural food antioxidants, can be identified in human blood plasma using a restricted access phase for removal of the proteins and enrichment of the anthocyanins. In preliminary studies the spray dried elderberry juice was shown to have antioxidant activities in vitro. From the four known anthocyanins present in elderberry (Sambucus nigra) the two main components could be analysed quantitatively enabling their analysis in blood. Using a restricted access phase and a column switching set-up the injection of high volumes of concentrated protein solutions is possible. Additional, by using high injection volumes the sensitivity is increased due to a concentration of the analytes on the restricted access phase. The limit of quantification reached was 0.5 ng/mL. In this experiment the maximum concentration in blood (35 mg/mL) was observed after 1 h with a quick decay.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/s002160050077
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  • 7
    Electronic Resource
    Electronic Resource
    Analysis of the cancerogenic heterocyclic aromatic amines in fried meat (2000)
    Springer
    Fresenius' journal of analytical chemistry 366 (2000), S. 375-378 
    Details
    ISSN: 1432-1130
    Source: Springer Online Journal Archives 1860-2000
    Topics: Chemistry and Pharmacology
    Notes: Abstract Heterocyclic aromatic amines (HAs) are potential cancerogens found in heated meat and fish. From the precursors creatin/ine amino acids and carbohydrates the HAs are formed in very complex reactions at high temperatures. The concentration in meat is very low and the analysis especially the clean-up is critical due to the complex meat matrix. The concentrations in heated meat are in the low ng/g range. With increasing time of heating and the temperature the concentration of the HAs (MeIQx, IQ, 4,8-DiMeIQx, PhIP) can increase from 0 to 5 ng/g at ¶140 °C for 15 min to 20 to 40 ng/g at 220 °C for 35 min. MeIQ is formed at a significant lower amount.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/s002160050076
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  • 8
    Electronic Resource
    Electronic Resource
    Zur quantitativen Bestimmung von Quecksilber in biologischem Material (1972)
    Springer
    European food research and technology 149 (1972), S. 1-7 
    Details
    ISSN: 1438-2385
    Source: Springer Online Journal Archives 1860-2000
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Description / Table of Contents: Zusammenfassung Eine Methode zur Bestimmung von Quecksilber und Kupfer in Lebensmitteln wird beschrieben. Der Aufschluß erfolgt mit Schwefelsäure, Salpetersäure und Wasserstoffperoxid unter Rückfluß, um Verluste flüchtiger Quecksilberverbindungen zu vermeiden. Quecksilber und Kupfer werden als Dithizonate aus saurer Lösung extrahiert. Im Dithizonextrakt kann nach dem Einfarbenverfahren Kupfer direkt bei 571 nm bestimmt werden, da bei dieser Wellenlänge Quecksilberdithizonat nicht absorbiert. Zur Bestimmung von Quecksilber ist eine Trennung der Dithizonate notwendig. Gleichzeitig werden Dithizon und seine Oxydationsprodukte entfernt, die andernfalls erhöhte Quecksilbergehalte vortäuschen können. Als wesentliche Neuerung entwickelten wir zur Trennung zwei Methoden, die dies ermöglichten, und zwar eine dünnschichtchromatographische und eine adsorptionschromatographische Trennung, bei der Natriumhydrogencarbonat als Adsorbens eingesetzt wurde. Mit dieser Methode wurden 118 Sorten in Österreich im Handel befindlicher Fisch- und Muschelkonserven hinsichtlich ihres Quecksilbergehaltes untersucht.
    Notes: Summary A method of the determination of mercury and copper in food is described. The digestion is carried out with sulfuric acid, nitric acid and hydrogenperoxide under refluxing to prevent losses of mercury. Mercury and copper were extracted by dithizone from acid solution. Copper can be analysed directly by the one-color-method at 571 nm, because mercury does not absorb at this wavelength. Determination of mercury needs the separation of the dithizonats. In this step dithizone and the oxydation products were removed, otherwise they could simulate a higher mercury content. We developed two new steps to cause separation: first a thin-layer purification and second a adsorption chromatography separation with sodiumhydrogencarbonate as an adsorbens. The mercury content of 118 kinds of in Austria commercial available fish-and mussel preserves were analysed by this method.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF01461377
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  • 9
    Electronic Resource
    Electronic Resource
    Vergleich dreier Methoden zur Bestimmung von Zinn in Konserven (1973)
    Springer
    European food research and technology 151 (1973), S. 114-120 
    Details
    ISSN: 1438-2385
    Source: Springer Online Journal Archives 1860-2000
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Description / Table of Contents: Zusammenfassung Ein Vergleich dreier Methoden zur Bestimmung von Zinn in Dosenwaren wird durchgeführt. Eine Redoxtitration, eine photometrische Bestimmung mit Quercetin und eine Bestimmung mittels Atomabsorptionsspektraphotometrie nach Extraktion mit Methylisobutylketon werden auf ihre Anwendbarkeit und mögliche Störungen hin untersucht. Die Redoxtitration ist bei Zinngehalten 〉 50 ppm, die Quereetinmethode für Gehalte über 20 ppm. und die Atomabsorptionsmethode über den von uns überprüften Konzentrationsbereich von 5–1000 ppm. anwendbar. Auf einige Beeinträchtigungen der photometrischen Methode, sowie auf die optimalen Bedingungen der Extraktion von Zinn mit Methylisobutylketon und seine nachfolgende Bestimmung durch Atomabsorption wird hingewiesen.
    Notes: Summary Three analytic methods to determine tin in preserves were compared. Redoxtitration, a photometric procedure with quercetine and an AAS-method after isolation of tin by extraction with methylisobutylketone were examined. The redoxtitration is suitable above 50 ppm tin, the quercetine procedure upper 20 ppm, while the AAS-method is practicable within the range 5–1000 ppm. Some interferences in the case of the quercetine-method are noted and optimal conditions for extraction of tin and the determination by AAS are given.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF01842921
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  • 10
    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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