Bibliothek

X
feed icon rss

Ihre E-Mail wurde erfolgreich gesendet. Bitte prüfen Sie Ihren Maileingang.

Leider ist ein Fehler beim E-Mail-Versand aufgetreten. Bitte versuchen Sie es erneut.

Vorgang fortführen?

Exportieren
  • 1
    Digitale Medien
    Digitale Medien
    Distribution of microbes in supercritical CO2 extraction of sea buckthorn (Hippophaë rhamnoides) oils (1997)
    Springer
    Zeitschrift für Lebensmittel-Untersuchung und -Forschung 204 (1997), S. 202-205 
    Details
    ISSN: 1431-4630
    Schlagwort(e): Key words Carry over ; Microbes ; Pilot plant ; Sea buckthorn ; Supercritical CO2 extraction
    Quelle: Springer Online Journal Archives 1860-2000
    Thema: Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Abstract  The distribution of vegetative microbial cells and their spores in a supercritical CO2 extraction process was studied. The seed and flesh/skin fractions of the press residue of sea buckthorn berries (Hippophaë rhamnoides) from a juice factory were used as raw materials. A pilot-scale extraction plant was operated at 30 MPa at temperatures of 40 and 60°C. The number of yeasts, moulds and bacteria in the pulp/skin fraction, in the extraction residues, in the extracted oils as well as in the water phases separated from the extracted oils was estimated by the spread plate technique. The microbial content of the flesh/skin material was increased in some extractions by the addition of bacterial spores. In general, the extraction process led to a decrease in the bacterial count of the extracted material, whereas no microbial growth was detected in the oils extracted or in the water phases separated from them. Neither yeasts nor moulds were found in any samples after the extraction process. The microbial status of seed oil and flesh/skin oil obtained by industrial-scale CO2 extraction at 40°C and at 30 MPa before and after gelatine encapsulation remained unchanged. This proves that supercritical CO2 can be used to manufacture edible oil products free of living micro-organisms and their spores.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1007/s002170050063
    Bibliothek Standort Signatur Band/Heft/Jahr Verfügbarkeit
    BibTip Andere fanden auch interessant ...
    Artikel (Nationallizenzen)
    Volltext
  • 2
    Digitale Medien
    Digitale Medien
    Molecular weight distribution of the triacylglycerols of berry seed oils analysed by negative-ion chemical ionization mass spectrometry (1997)
    Springer
    Zeitschrift für Lebensmittel-Untersuchung und -Forschung 204 (1997), S. 308-315 
    Details
    ISSN: 1431-4630
    Schlagwort(e): Key words Beery seed oils ; Triacylglycerols ; Ammonia negative-ion chemical ionization mass spectrometry
    Quelle: Springer Online Journal Archives 1860-2000
    Thema: Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Abstract  Seed oils of 22 northern wild berry species collected in Finland were studied by ammonia negative-ion chemical ionization mass spectrometry using a direct exposure probe for sample introduction. The berries belonging to 13 genera (Vaccinium, Oxycoccus, Arctostaphylos, Empetrum, Hippophaë, Chamaepericlymenum, Sambucus, Rosa, Fragaria, Rubus, Sorbus, Prunus and Ribes) represented the most important Scandinavian edible berry species. The mass spectrometric analyses provided information about the different molecular weight species of triacylglycerols and their proportions in the seed oils studied. Triacylglycerols with 54 acyl carbons were the most abundant components in all berry oils (72–97 mol%). The proportions of triacylglycerols with 52 and 56 acyl carbons were only 2–23 mol% and 0–6 mol%, respectively. The results were in good agreement with the fatty acid compositions of the berry seed oils reported elsewhere. The species-specific molecular weight patterns varied from the random fatty acid distribution most clearly in the seed oils of P. padus (P=0.03) and Rubus chamaemorus (P=0.02). Negative-ion chemical ionization mass spectrometry is a useful tool for the screening of triacylglycerol profiles, as shown in the present study. Measurement of the oil or fat authenticity or of the mixing ratios of different oils is one potential application of the fast analytical technique described.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1007/s002170050082
    Bibliothek Standort Signatur Band/Heft/Jahr Verfügbarkeit
    BibTip Andere fanden auch interessant ...
    Artikel (Nationallizenzen)
    Volltext
  • 3
    Digitale Medien
    Digitale Medien
    Black currant seeds as a nutrient source in breakfast cereals produced by extrusion cooking (1998)
    Springer
    Zeitschrift für Lebensmittel-Untersuchung und -Forschung 206 (1998), S. 360-363 
    Details
    ISSN: 1431-4630
    Schlagwort(e): Key words Black currant seeds ; Press residue ; Oats ; Extrusion cooking ; Breakfast cereals ; Fatty acids ; Fibre ; Mineral elements
    Quelle: Springer Online Journal Archives 1860-2000
    Thema: Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Abstract  Press residue from black currant juice production was used for the development of a nutritious breakfast cereal manufactured using an extrusion process at high temperatures. The milled residual fraction with crushed seeds contained significant amounts of essential fatty acids, minerals and dietary fibre. The maximal useful amount of this ingredient, about 30%, was reached in a mix containing 30% oat flour and oat bran, 30% potato starch, 7.5% sugar, 1.5% malt extract and 1% salt. In a model product the total fat content was 3%, with the proportions of major fatty acids as follows: linoleic acid 43 mol-%, oleic acid 20 mol-%, α-linolenic acid 12 mol-%, γ-linolenic acid 9 mol-% and stearidonic acid 2 mol-%. During the extrusion process the unsaturated fatty acids were not lost in quantifiable amounts. The product also contained approximately 20% total dietary fibre and plenty of Ca (1.9 g/kg), Mg (1 g/kg) and Fe (59 mg/kg).
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1007/s002170050273
    Bibliothek Standort Signatur Band/Heft/Jahr Verfügbarkeit
    BibTip Andere fanden auch interessant ...
    Artikel (Nationallizenzen)
    Volltext
  • 4
    Digitale Medien
    Digitale Medien
    Characterization of seed oils of wild, edible Finnish berries (1997)
    Springer
    Zeitschrift für Lebensmittel-Untersuchung und -Forschung 204 (1997), S. 300-307 
    Details
    ISSN: 1431-4630
    Schlagwort(e): Key words Chemotaxonomic screening ; Berry seed oils ; Triacylglycerols ; Fatty acids
    Quelle: Springer Online Journal Archives 1860-2000
    Thema: Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Abstract  A chemotaxonomic screening of the seed oil fatty acids of 22 common, edible berry species belonging to 13 genera (Vaccinium, Oxycoccus, Arctosta-phylos, Empetrum, Hippophaë, Chamaepericlymenum, Sambucus, Rosa, Fragaria, Rubus, Sorbus, Prunusand Ribes) that grow wild in northern Europe was carried out. The highest oil content in the seeds (≈30% d.w.) was measured in Vaccinium, Oxycoccusand Sambucus, and the lowest in Arctostaphylos, Empetrum, Rosaand Chamaepericlymenumspecies (〈10% d.w.). The smaller the seed of a berry species within a genus, the higher was the oil content. The mass of 100 seeds varied from 10 mg (V. myrtillus) to 2950 mg (P. padus). Fatty acids of triacylglycerols were analysed as methyl esters by gas chromatography. Typically the most abundant fatty acids were linoleic, α-linolenic, oleic and palmitic acids. Exceptions were S. aucupariaand P. padus,which contained hardly any α-linolenic acid. Currants (Ribes nigrum, Ri. spicatumand Ri. alpinum) also contained γ-linolenic acid (11–16 mol%) and stearidonic acid (3–6 mol%). The content and composition of the seed oil of various berry species within the same genus, or within the same family, were similar, thus supporting the commonly accepted taxonomic classification.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1007/s002170050081
    Bibliothek Standort Signatur Band/Heft/Jahr Verfügbarkeit
    BibTip Andere fanden auch interessant ...
    Artikel (Nationallizenzen)
    Volltext
  • 5
    Digitale Medien
    Digitale Medien
    Fatty acids of a salami-type sausage made of Baltic herring fillets, pork and lard (1998)
    Springer
    Zeitschrift für Lebensmittel-Untersuchung und -Forschung 207 (1998), S. 276-280 
    Details
    ISSN: 1431-4630
    Schlagwort(e): Key words Pork/fish sausage ; Fish wurst ; Fatty acids ; Ripening ; Storage
    Quelle: Springer Online Journal Archives 1860-2000
    Thema: Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Abstract  The fatty acid composition of "fish wurst", a fermented salami-type sausage made of pork, lard and Baltic herring fillets (Clupea harengus var. membras) was investigated. Changes in the proportions of the 35 most abundant fatty acids were examined throughout the 1-month ripening period followed by a 4-month storage period. The fat composition of the product was stable (32–35%) and retained the characteristics of the main ingredients: oleic acid (37.4%, mean of three production batches) palmitic acid (23.7%) and linoleic acid (10.7%) from lard and fish, stearic acid (11.7%) mainly from lard, and palmitoleic acid (3.0%) and long-chain (C20–C24), polyunsaturated fatty acids (c.a. 6%) mainly from fish. During the 4-week ripening period a statistically significant increase (P≤0.05) was detected in the proportions of minor fatty acids only, i.e. eicosenoic acid (20 : 1n-9), eicosadienoic acid (20 : 2n-6), docosadienoic acid (22 : 2n-6) and docosatrienoic acid (22 : 3n-3). During the 4-month storage of the ripe sausage, the fatty acid composition stabilized. Only the proportion of stearic acid increased significantly during storage, from 11.7% to 12.5%.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1007/s002170050333
    Bibliothek Standort Signatur Band/Heft/Jahr Verfügbarkeit
    BibTip Andere fanden auch interessant ...
    Artikel (Nationallizenzen)
    Volltext
  • 6
    Digitale Medien
    Digitale Medien
    Sugars and acids of strawberry varieties (2000)
    Springer
    European food research and technology 212 (2000), S. 81-85 
    Details
    ISSN: 1438-2385
    Schlagwort(e): Key words Acids ; Organic cultivation ; Strawberry varieties ; Sugars
    Quelle: Springer Online Journal Archives 1860-2000
    Thema: Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Abstract  The sugar and acid compositions of six strawberry (Fragaria×ananassa Duch.) varieties from 1997 and 1998, grown in different conditions, 26 samples in all, were investigated by GC as trimethylsilyl derivatives. The major sugars were glucose (1.89–4.52 g/100 ml), fructose (2.14–4.14 g/100 ml) and sucrose (0.90–3.87 g/100 ml), the major acids being citric (0.73–1.58 g/100 ml) and malic (0.22–0.69 g/100 ml). Total sugar content (glucose+fructose+sucrose) varied from 5.35 g/100 ml to 10.96 g/100 ml in accordance with soluble solids (°Brix). The correlation between them showed a linear regression y=0.873x-0.420, the percentage of determination of the regression model being 82.1%. Among one variety only, ‘Senga Sengana’, the percentage of the model was 86.9%. No significant differences were found between the strawberries from conventional versus those from organic farms. Contents of sugars and soluble solids were lower in varieties ‘Jonsok’ and ‘Honeoye’ than in ‘Korona’, ‘Bounty’ and ‘Polka’. The concentrations of malic acid were significantly higher in Senga Sengana, Jonsok and Bounty than in other varieties.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1007/s002170000244
    Bibliothek Standort Signatur Band/Heft/Jahr Verfügbarkeit
    BibTip Andere fanden auch interessant ...
    Artikel (Nationallizenzen)
    Volltext
Schließen ⊗
Diese Webseite nutzt Cookies und das Analyse-Tool Matomo. Weitere Informationen finden Sie hier...