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1. Book reviews

Author

B. Fretzdorff, W. Seibel, E. Lechner, D. Ehlers, B. Faber, C. Frank, H. Klostermeyer, H. G. Maier, J. Oehlenschl�ger, W. H�rtig, N. Martin, R. Frommberger, E. L�ck, H. Hey, M. Reutter, and H. Miethke

Subjects
General Chemistry, Biochemistry, Industrial and Manufacturing Engineering, Food Science, Biotechnology
Published
1995
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2. Abstracts

Author

W. Reiners, U. Gasser, W. Feldheim, A. T�ufel, E. Schwerdtfeger, B. Heimhuber, L. Kroh, S. Sch�tz, U. Engelhardt, D. Wachtendonk, K. Herrmann, H. Scherz, S. Brauckhoff, H. G. Maier, B. Fretzdorff, T. Gude, H. Rehbein, K. Eichner, U. Nienaber, U. Klages, A. Bogn�r, S. Wegner-Hambloch, N. Martin, R. Schr�dter, I. Haselein, C. Walther, J. Griffig, B. Pabel, W. Hartmeier, H. Schulz, J. Vogelgesang, T. T�ubert, M. Manthey, N. Dillhage, A. Mattulat, H. Lang, A. Rohrdanz, R. Schneider, R. Weisshaar, U. M�tzel, A. Bartsch, E. M�nnlein, K. Meylahn, U. Ostermeyer, B. Abraham, M. Kohl-Himmelseher, K. E. v. Milczewski, B. Scholz-B�ttcher, H. Seiler, E. Mergenthaler, G. Reinders, D. Ehlermann, R. Wittmann, G. -W. v. Rymon Lipinski, U. Bauer, A. R. Oeser, P. Seulen, H. Otteneder, M. Winter, J. Hild, M. Sengl, A. Oeser, W. Schwack, C. Hees, P. Horstmann, H. Karl, H. Kyrein, L. Rothenb�cher, U. W�lwer-Rieck, H. Spiegel, J. Oehlenschl�ger, D. H�bner, V. B�hm, T. Broschard, A. Stephani, P. Majerus, J. Rei�, H. Hahn, F. Bohnenstengel, H. Schreiner, M. Arens, S. Kobelt, H. Burow, H. J. Fiebig, M. Jager, I. Cutka, S. Schmidt, U. Meetschen, D. Hemming, and R. Marten

Subjects
General Chemistry, Biochemistry, Industrial and Manufacturing Engineering, Food Science, Biotechnology
Published
1994
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3. Abstracts

Author

K. Eichner, J. Griffig, I. Haselein, H. Schreiner, M. Kohl-Himmelseher, D. Ehlermann, S. Kobelt, H. -J. Fiebig, E. L�ck, M. Jager, H. Karl, H. Schulz, D. v. Wachtendonk, U. Ostermeyer, W. Feldheim, J. Oehlenschl�ger, H. Spiegel, M. Arens, B. Heimhuberau, C. Gertz, S. Brauckhoff, Ch. Gertz, K. Herrmann, P. Seulen, H. Scherz, C. Suwelack, G. Reinders, B. Fretzdorff, I. Stumm, K. Meylahn, P. T�ufel, A. T�ufel, R. Schr�dter, H. G. Maier, U. Nienaber, W. Reiners, E. Schwerdtfeger, S. Wegner-Hambloch, E. M�nnlein, R. Brockmann, N. Martin, F. Marx, I. Schr�der, D. Stauff, H. Hahn, S. Preu�e, A. Bartsch, U. Engelhardt, M. Winter, U. Klages, W. Schmid, H. Otteneder, K. Millies, O. Endres, P. -M. Platzer, B. Pabel, W. Stempf, L. Rothenb�cher, H. Biehler, H. Br�mmer, Th. T�ubert, E. Krause, D. Hemming, H. Rohse, H. -J. Kleinau, L. Kroh, T. T�ubert, U. Coors, W. -D. Koller, F. Siewek, U. Gasser, A. Rohrdanz, U. Bauer, A. R. Oeser, R. Wittmann, M. Sengl, B. Schuster, K. Pfaff, R. Giehl, B. Gutmacher, N. Dillhage, K. Schwack, F. Bohnenstengel, A. Oeser, W. Schwack, J. Vogelgesang, R. Weisshaar, J. Vogelsang, R. Schneider, H. Kleinau, U. Obermeyer, Ch. Schmidt, I. Lehmann, A. Finger, T. Gude, C. Schmidt, H. Rehbein, B. Scholz-B�ttcher, E. Mergenthaler, J. Weder, W. Hartmeier, I. Cutka, M. Miller, K. E. v. Milczewski, H. Seiler, J. Rei�, P. R. Beljaars, H. Burow, and T. Broschard

Subjects
General Chemistry, Biochemistry, Industrial and Manufacturing Engineering, Food Science, Biotechnology
Published
1994
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4. Book reviews

Author

R. Schneider, J. Weder, U. Coors, G. -W. v. Rymon Lipinski, R. Wittmann, S. Wegner-Hambloch, H. G. Kessler, F. Ledl, A. Rapp, R. Frommberger, Th. T�ubert, A. Rohrdanz, D. Ehlermann, D. v. Wachtendonk, H. Weisser, S. Scherer, W. Ruge, H. Klostermeyer, H. Rehbein, M. Miller, H. G. Maier, W. Feldheim, F. Kiermeier, and J. Buchberger

Subjects
General Chemistry, Biochemistry, Industrial and Manufacturing Engineering, Food Science, Biotechnology
Published
1991
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5. Book reviews

Author

G. -W. v. Rymon Lipinski, K. Specht, F. Kiermeier, H. Klostermeyer, J. Hild, A. Bogn�r, F. Ledl, H. Miethke, P. Meurer, K. O. Honikel, H. Scherz, H. G. Maier, R. Galensa, H. Schulz, J. Vogelgesang, H. Burow, M. Kohl-Himmelseher, W. Jung, and W. Feldheim

Subjects
General Chemistry, Biochemistry, Industrial and Manufacturing Engineering, Food Science, Biotechnology
Published
1991
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6. Book reviews

Author

M. Kellert, H. Klostermeyer, W. Hartmeier, P. Majerus, J. Hild, H. -P. Thier, H. -D. Belitz, A. Fischer, R. Kutter, K. Guthy, S. Wegner-Hambloch, H. -J. Kleinau, D. v. Wachtendonk, H. -J. Fiebig, H. Wieczorek, W. Feldheim, H. G. Maier, M. Petz, M. Miller, R. Frommberger, J. Oehlenschl�ger, F. Kiermeier, E. L�ck, H. Burow, A. Mosandl, and G. -W. v. Rymon Lipinski

Subjects
General Chemistry, Biochemistry, Industrial and Manufacturing Engineering, Food Science, Biotechnology
Published
1991
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7. Book reviews

Author

H. Rehbein, H. -P. Thier, S. Kobelt, E. Lechner, S. Wegner-Hambloch, K. Millies, R. Frommberger, N. Martin, H. Wieczorek, D. Ehlermann, H. G. Maier, F. Kiermeier, W. Feldheim, U. Engelhardt, G. -W. v. Rymon Lipinski, and K. -E. v. Milczewski

Subjects
General Chemistry, Biochemistry, Industrial and Manufacturing Engineering, Food Science, Biotechnology
Published
1990
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8. A comparative analysis of austenite-to-martensite and austenite-to-bainite phase transformation kinetics in steels

Author

Uslu, Mehmet Can; Canadinç, Demircan (ORCID 0000-0001-9961-7702 & YÖK ID 23433), Holzweissig, M.J.; Lambers, H.-G.; Maier, H.J., Graduate School of Sciences and Engineering; College of Engineering, Department of Mechanical Engineering, Uslu, Mehmet Can; Canadinç, Demircan (ORCID 0000-0001-9961-7702 & YÖK ID 23433), Holzweissig, M.J.; Lambers, H.-G.; Maier, H.J., Graduate School of Sciences and Engineering; College of Engineering, and Department of Mechanical Engineering

Abstract

This paper presents a comparison of the macroscopic transformation strain evolution as a function of the bainite and martensite phase fractions in steels. Specifically, the evolution of anisotropic strain with phase fraction follows a linear trend for the martensitic transformation due to continuous stress-induced variant selection. In the case of bainitic transformation, the anisotropic strain evolves non-linearly owing to diffusion, minimizing the distortion around the bainitic sheaves and further promoting stress-induced variant selection at the early stages of the bainitic phase transformation. However, this effectiveness is reduced when the bainitic sheaves start constricting the growth of each other., Deutsche Forschungsgemeinschaft; Transregional Collaborative Research Center TRR 30; Turkish Academy of Sciences (TÜBA) within the Outstanding Young Scientist Award Program (GEBIP)

Published
2013

9. [Trigonelline in coffee. I. Comparison of thin layer chromatography with high-performance liquid chromatography. Simultaneous determination of caffeine]

Author

A, Stennert and H G, Maier

Subjects
Alkaloids, Caffeine, Reproducibility of Results, Chromatography, Thin Layer, Coffee, Chromatography, High Pressure Liquid
Abstract

Determination of trigonelline in several green and roasted coffees by thin-layer (TLC) and high-performance liquid chromatography (HPLC) were compared. Using TLC, two methods of detection were also compared. In addition, caffeine could be determined using HPLC. The determinations were each made with several variations of extraction and clean-up. Recoveries, variation coefficients and detection limits are listed. The most suitable method was HPLC in connection with hot water extraction. Only water is required as the mobile phase. The values for precision are in most cases better than (trigonelline) or similar to (caffeine) those reported in the literature. The determination of trigonelline by TLC, followed by extraction and photometry, is possible with a similar precision, but the simultaneous determination of caffeine was not tested.

Published
1993

11. Buschbesprechungen

Author

H. -D. Belitz, H. Klostermeyer, F. Radler, A. -G. Lenz, M. Loos, W. Nierle, G. Engel, J. Vogelgesang, H. G. Maier, F. Kiermeier, M. Kellert, B. Fretzdoff, W. Seibel, R. Frommberger, O. G. Vitzthum, D. Weil, R. Matissek, W. Waiblinger, R. Brockmann, E. Lechner, H. Miethke, H. Scherz, E. Schulte, F. I. Sch�fers, R. Galensa, and J. Oehlenschl�ger

Subjects
General Chemistry, Biochemistry, Industrial and Manufacturing Engineering, Food Science, Biotechnology
Published
1987
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12. Buchbespechungen

Author

H. G. Maier, H. Scherz, W. Feldheim, J. Oehlenschl�ger, J. Buchberger, F. Kick, H. -D. Belitz, E. Schwerdtfeger, H. Klostermeyer, H. A. Kleinau, D. Wachtendonk, D. Ehlermann, K. Schmidt, W. Hartmeier, H. Br�mmer, E. Lechner, M. Miller, H. Hey, R. Galensa, M. Petz, K. Cammann, E. L�ck, F. Kiermeier, S. Jordan, H. Wieczorek, G. Wildbrett, W. Grosch, and H. -P. Thier

Subjects
General Chemistry, Biochemistry, Industrial and Manufacturing Engineering, Food Science, Biotechnology
Published
1988
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13. Buchbesprechungen

Author

H. G. Maier, H. -P. Thier, P. Schreier, F. I. Sch�fers, W. Wildanger, D. Ehlermann, and F. Kiermeier

Subjects
General Chemistry, Biochemistry, Industrial and Manufacturing Engineering, Food Science, Biotechnology
Published
1989
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14. Buchbesprechungen

Author

F. Marx, H. P. Thier, W. Grosch, J. Hild, H. Scherz, Kl. Guthy, R. Frommberger, H. G. Maier, R. Brockmann, A. Grohmann, G. Talsky, H. J. Rehm, E. Lechner, S. Wegner-Hambloch, K. Eichner, H. Miethke, W. Hartmeier, W. Jung, R. Giehl, D. Wachtendonk, and F. Kiermeier

Subjects
General Chemistry, Biochemistry, Industrial and Manufacturing Engineering, Food Science, Biotechnology
Published
1989
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15. Wechselwirkungen zwischen Aromastoffen und Lipiden 2. Mitteilung: Sorption ausgewählter Aromastoffe an Kakaobutter

Author

C. Balcke and H. G. Maier

Subjects
chemistry.chemical_compound, Linear relationship, biology, chemistry, Polymer chemistry, Kovats retention index, Aroma compound, Sorption, biology.organism_classification, Medicinal chemistry, Aroma
Abstract

Die spezifischen Retentionsvolumina und die Retentionsindices von 30 Aromastoffen wurden an Kakaobutter bei einigen Temperaturen zwischen 90° und 130° C oder zwischen 130° und 170° C bestimmt. Von verschiedenen gepruften linearen Beziehungen erwiesen sich diejenigen zwischen den Logarithmen der spezifischen Retentionsvolumina oder den Retentionsindices und den Siedepunkten als die besten. Sie konnen zur Abschatzung der reversibel sorbierten Mengen an nicht gepruften Aromastoffen dienen. Moglichkeiten des Extrapolierens auf andere Temperaturen werden erortert. Die Werte sind vom Verhaltnis Aromastoff: Kakaobutter abhangig. Auch zwischen den Sorptionswarmen und den Siedepunkten existiert eine relativ gute lineare Beziehung. Interactions Between Aroma Compounds and Lipids, 2. Sorption of Some Selected Aroma Compounds on Cocoa Butter The specific retention volumes and retention indices of 30 aroma compounds on cocoa butter have been determined at some temperatures between 90° and 130° C or between 130° and 170° C. The linear correlations between the logarithms of the specific retention volumes or the retention indices and the boiling points proved to be the best ones of several correlations. They can serve for the estimation of the reversible sorbed amounts of not tested aroma compounds. Possibilities of extrapolation to other temperatures are discussed. The retention values depend on the relation of aroma compound to cocoa butter. Another linear relationship exists between the sorption heats and the boiling points.

Published
1979
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16. Buchbesprechungen

Author

H. -D. Belitz, H. Klostermeyer, K. Er. v. Milczewski, M. Kettl-Grömminger, J. Ochlenschläger, M. Schütz, H. Scherz, W. Bayâ, O. Endres, H. G. Maier, W. Hennig, K. Millies, F. Radler, H. Schmidtlein, R. Barchet, K. Harzer, H. Hey, and E. Schwerdtfeger

Subjects
General Chemistry, Biochemistry, Industrial and Manufacturing Engineering, Food Science, Biotechnology
Published
1980
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17. Buchbesprechungen

Author

D. Hausding, Kl. M�hler, H. Reichenbach-Klinke, J. Baumgart, F. Kiermeier, W. Nierle, E. Schwerdtfeger, W. B�tticher, H. K. Frank, F. Radler, H. Thaler, U. Gerhardt, W. M�cke, M. Nagy, F. Frimmel, H. G. Maier, B. Ro�mann, G. Wildbrett, H. Klostermeyer, M. Miller, E. Renner, W. Feldheim, E. Latzko, Kl. Guthy, and U. Hornung

Subjects
General Chemistry, Biochemistry, Industrial and Manufacturing Engineering, Food Science, Biotechnology
Published
1976
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18. Buchbesprechungen

Author

H. Rehbein, P. Schreier, H. -P. Thier, H. Klostermeyer, W. B�tticher, W. Hammes, U. M�tzel, H. -G. Maier, H. Seiler, F. Kiermeier, and H. Thaler

Subjects
General Chemistry, Biochemistry, Industrial and Manufacturing Engineering, Food Science, Biotechnology
Published
1984
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19. Buchbesprechungen

Author

K. Ranfft, P. W. Kittner, A. W. El Bayä, Kl. Möhler, H. O. Günther, W. Bötticher, H. G. Maier, H. -O. Knöppler, L. Tóth, J. Weder, H. -D. Belitz, E. Latzko, and W. Feldheim

Subjects
General Chemistry, Biochemistry, Industrial and Manufacturing Engineering, Food Science, Biotechnology
Published
1977
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20. Buchbesprechungen

Author

M. Miller, H. G. Maier, O. Kirchmeier, R. Brockmann, H. Reichenbach-Klinke, H. Redl, W. Nierle, W. B�tticher, H. G. Ke�ler, H. -P. Thier, D. Hausding, H. Ch. Bartscherer, W. Feldheim, E. Latzko, and G. Wildbrett

Subjects
General Chemistry, Biochemistry, Industrial and Manufacturing Engineering, Food Science, Biotechnology
Published
1975
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21. Thermostabile Bindung von Aromastoffen an Stärke. Teil 2: Bindung von Menthol durch Autoklavieren

Author

E. Schmidt and H. G. Maier

Subjects
Organic Chemistry, Food Science
Abstract

Description d'un procede de liaison par sorption de menthol sur des amidons, des amidons modifies et des β-cyclodextrines. Comparaison des produits obtenus, du rendement et de la stabilite des liaisons dans differentes conditions d'autoclavage (duree, temperature et humidite)

Published
1987
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22. Book reviews

Author

B. Fretzdoff, H. Klostermeyer, F. Ledl, F. I. Sch�fers, H. -P. Thier, M. Petz, G. -W. Rymon Lipinski, J. Weder, W. Schmid, F. Kick, H. Scherz, W. Waiblinger, B. Fretzdorff, K. Schmidt, R. Adam, R. Frommberger, W. Postel, H. -J. Kleinau, E. L�ck, K. Sommer, H. Hey, H. G. Maier, G. Engel, F. Kiermeier, W. Feldheim, G. Kreuzer, W. Wildanger, D. Ehlermann, K. Pfeilsticker, W. Nierle, and J. F. Diehl

Subjects
General Chemistry, Biochemistry, Industrial and Manufacturing Engineering, Food Science, Biotechnology
Published
1987
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23. Book reviews

Author

H. G. Maier, H. Klostermeyer, F. Marx, H. Lenz, F. Siewek, H. -P. Thier, H. -J. Kleinau, H. J. Kyrein, H. Burow, K. O. Honikel, G. Kielwein, J. Buchberger, E. Lechner, M. Miller, E. Reinefeld, R. Frommberger, A. Rohrdanz, F. Radler, H. -D. Belitz, H. M�rkl, G. Wildbrett, H. -D. Beliltz, M. Ptz, L. Acker, J. Jung, Kl. Guthy, W. Feldheim, F. I. Sch�fers, W. W�danger, K. Pfeilsticker, and F. Kiermeier

Subjects
General Chemistry, Biochemistry, Industrial and Manufacturing Engineering, Food Science, Biotechnology
Published
1986
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24. Buchbesprechungen

Author

H. Klostermeyer, H. G. Maier, F. Kiermeier, and A. Schebler

Subjects
General Chemistry, Biochemistry, Industrial and Manufacturing Engineering, Food Science, Biotechnology
Published
1985
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25. Buchbesprechungen

Author

G. -W. v. Rymon-Lipinski, F. Kiermeier, F. I. Sch�fers, W. Henning, H. -G. Maier, and J. Buchberger

Subjects
General Chemistry, Biochemistry, Industrial and Manufacturing Engineering, Food Science, Biotechnology
Published
1984
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26. Buchbesprechungen

Author

U. Sacher, Manfred Miller, F. Jekat, Henning Klostermeyer, G. W. v. Rymon Lipinski, W. Nierle, R. Frommberger, D. Gottschalk, M. Petz, J. Buchberger, W. Grosch, H. P. Thier, R. Matissek, H. Wieczorek, G. Engel, W. Feldheim, P. Schreier, H. G. Maier, W. Seibel, E. Schlimme, F. I. Schäfers, Friedrich Kiermeier, F. Siewek, and K. Eichner

Subjects
General Chemistry, Biochemistry, Industrial and Manufacturing Engineering, Food Science, Biotechnology
Published
1988
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27. Buchbesprechungen

Author

W. Nierle, W. Feldheim, H. G. Maier, P. Schreier, W. Grosch, G. -W. v. Rymon Lipinski, H. -P. Thier, W. Seibel, J. Buchberger, E. Schlimme, G. Engel, U. Sacher, F. Siewek, R. Frommberger, F. I. Schäfers, R. Matissek, H. Klostermeyer, F. Kiermeier, M. Miller, H. Wieczorek, F. Jekat, K. Eichner, M. Petz, and D. Gottschalk

Subjects
General Chemistry, Biochemistry, Industrial and Manufacturing Engineering, Food Science, Biotechnology
Published
1987
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28. Wechselwirkungen zwischen Aromastoffen und Lipiden 1. Mitteilung: Sorption einiger leichtflüchtiger Stoffe an reine Lipide

Author

H. G. Maier and K. Kessler

Subjects
chemistry.chemical_classification, chemistry.chemical_compound, Oleic acid, chemistry, Acetone, Ethyl acetate, Organic chemistry, Fatty acid, Phenol, Sorption, Stearic acid, Fatty acid methyl ester, Nuclear chemistry
Abstract

Athylacetat, n-Hexan, Athanol und Aceton werden an flussige Lipide wesentlich besser sorbiert als an feste. Die Sorptionskapazitat flussiger Lipide nimmt in der Reihe Triglycerid, freie Saure, Fettsauremethylester zu, ebenfalls mit kurzerer Kettenlange der Fettsaurereste. Olsaurederivate sorbieren mehr als Stearinsaurederivate. Die sorbierten Mengen nehmen in der Reihe Athylacetat, Athanol oder Hexan, Aceton ab. Dies gilt fur die gaschromatographisch uber die Retentionsvolumina ermittelte Bindung kleiner (einige mmol/kg) sowie die gravimetrisch ermittelte Bindung groserer Mengen. Die Bindung ist physikalisch; die Sorptionswarmen liegen bei 25–35 KJ/mol. Nur bei der Bindung von Phenol an Ester und von n-Butylamin oder Pyridin an freie Sauren wurden starkere Bindungen beobachtet. Interactions Between Aroma Substances and Lipids 1. Sorption of Some Volatile Substances in Pure Lipids Ethyl acetate, n-hexane, ethanol, and acetone are sorbed much better by liquid lipids than by solid ones. The sorption capacity of liquid lipids increases in the order triglyceride, free fatty acid, fatty acid methyl ester, and also with decreasing chain length of the fatty acid residues. Oleic acid derivatives sorb more than stearic acid ones. The sorbed amounts decrease in the order ethyl acetate, ethanol or hexane, acetone. This holds for the sorption of small amounts (some mmol/kg) measured by the retention volumes in gas chromatography, and for the sorption of greater amounts, which was measured by gravimetry. The sorption is a physical one. The sorption heats are 25–35 KJ/mol. Stronger binding is observed between phenol and esters and between n-butylamine or pyridine and free acids.

Published
1977
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32. Die Bestandteile der Lebensmittel und deren Bestimmung

Author

H. G. Maier, H. Simon, L. Strauch, L. Acker, J. Brüggemann, J. Tiews, E. Mergenthaler, E. Lück, W. Hohlfeld, G. Wildbrett, O. R. Klimmer, and G. Hauck

Subjects
General Chemistry, Biochemistry, Industrial and Manufacturing Engineering, Food Science, Biotechnology
Published
1968
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34. Zur Isolierung und Charakterisierung der braunen Kaffeeröststoffe

Author

H. G. Maier, J. Ganssmann, and W. Diemair

Subjects
Chemistry, General Chemistry, Biochemistry, Molecular biology, Industrial and Manufacturing Engineering, Food Science, Biotechnology
Abstract

Es wurde ein Trennverfahren fur die braun gefarbten Bestandteile des Bohnenkaffeeaufgusses mit Hilfe der Gelfiltration und der Sorption an Nylonpulver ausgearbeitet. Dieses Verfahren gestattet es, die Roststoffe von bekaunten, physiologischaktiven Bestandteilen zu trennen. Auser destilliertem, gelegentlich chloroformgesattigtem Wasser werden als Extraktions- und Elutionsmittel nur Ather und 1% ige Ammoniaklosung verwendet, deren Uberschus leicht verdampft werden kann. Gearbeitet wind durchweg unter 36° C. Es werden 8 braungefarbte Fraktionen erhalten. Eine enthalt die Lipoide, 5 enthalten niedermolekulare Substanzen, davon je eine Chlorogensaure, Trigonellin und 5-Hydroxymethylfurfurol. 2 Fraktionen bestehen ausMaillard-Verbindungen vom ungefahren Molekulargewicht 5000–10000; eine von diesen enthalt auserdem noch 19% Galaktomannan.

Published
1968
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35. Buchbesprechungen

Author

J. F. Reith, K. Lang, A. Fricker, W. Schuphan, W. Wundt, H. Zucker, J. Brüggemann, H. -G. Maier, and H. Glatzel

Subjects
Medicine (miscellaneous), Biochemistry, Food Science
Published
1967
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37. Buchbesprechungen

Author

H. Klostermeyer, H. G. Maier, J. Buchberger, W. Nierle, A. W. Baya, W. Feldheim, F. Radler, F. Knorr, A. F. Lindner, G. Hauck, J. Baumgart, W. Halbach, E. Schwerdtfeger, H. -P. Thier, H. -Ch. Bartscherer, H. Zucker, H. Wittfogel, G. Lysek, and E. Renner

Subjects
General Chemistry, Biochemistry, Industrial and Manufacturing Engineering, Food Science, Biotechnology
Published
1973
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38. Die einzelnen Lebensmittel (Chemie, Technologie, Analytik)

Author

E. Coduro, F. Matt, H. Voelter, J. Baumgart, G. Lehmann, G. Hampel, W. Heimann, E. Schwerdtfeger, W. Reiners, C. Wilhelm, H. G. Maier, G. Dultz, F. Radler, H. -P. Thier, E. Schuerdtfeger, K. Philippi, M. Nagy, and H. Hanh

Subjects
General Chemistry, Biochemistry, Industrial and Manufacturing Engineering, Food Science, Biotechnology
Published
1972
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40. Alkoholische Genußmittel

Author

E. Kuchinke, H. G. Maier, H. Kummer, A. Pisarzewski, H. Schmidt-Hebbel, A. F. Lindner, F. Drawert, E. Lück, W. Halbach, and K. Philippi

Subjects
General Chemistry, Biochemistry, Industrial and Manufacturing Engineering, Food Science, Biotechnology
Published
1967
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41. Zur Isolierung und Charakterisierung der braunen Kaffeer�ststoffe II Mitteilung

Author

H. Buttle and H. G. Maier

Subjects
Stereochemistry, Chemistry, General Chemistry, Biochemistry, Industrial and Manufacturing Engineering, Food Science, Biotechnology
Abstract

In brasilianischem Arabica-Kaffee (Sorte Santos) wurden dieselben Fraktionen von Kaffeeroststoffen gefunden wie fruher in kolumbianischem. Die phenolfreie Fraktion mit dem grosten Molekulargewicht enthielt ein Galaktomannan, welches durch wiederholtes Gefriertrocknen von den braunen Stoffen abgetrennt werden konnte. Diese scheinen Polymerhomologe mit Molekulargewichten von 5000–50 000 zu sein. Sie bestehen, wie Hydrolyseversuche mit Mineralsauren und einigen Enzymen ergaben, aus Mannose, Galaktose, Arabinose und im Durchschnitt ungefahr 6–12 Aminosaureresten pro Molekul. Die Aminosauren sind zumindest teilweise aneinander geknupft, wie aus der Isolierung eines Alanin, Glycin, Glutaminsaure und Histidin enthaltenden Peptids folgt. Die Natur der farbgebenden Gruppe konnte nicht ermittelt werden.

Published
1973
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44. Book reviews

Author

J. Weder, R. Adam, H. J. Kleinau, H. P. Thier, J. F. Diehl, D. Ehlermann, W. Nierle, R. Frommberger, F. I. Schfers, Henning Klostermeyer, Friedrich Kiermeier, F. Kick, H. Hey, W. Postel, W. Feldheim, K. Sommer, G. Kreuzer, K. Pfeilsticker, W. Schmid, E. Lck, M. Petz, F. Ledl, G. Engel, G. W. v. Rymon Lipinski, B. Fretzdoff, H. Scherz, W. Wildanger, H. G. Maier, K. Schmidt, B. Fretzdorff, and W. Waiblinger

Subjects
General Chemistry, Biochemistry, Industrial and Manufacturing Engineering, Food Science, Biotechnology
Published
1986
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46. Buchbesprechungen

Author

L. Tóth, K. Stute, H. J. Rehm, J. Baumgart, H. G. Maier, L. Lechner, K. Ranfft, and F. Kiermeier

Subjects
General Chemistry, Biochemistry, Industrial and Manufacturing Engineering, Food Science, Biotechnology
Published
1973
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48. Zur Bindung fl�chtiger Aromastoffe an Lebensmittel

Author

H. G. Maier

Subjects
chemistry.chemical_classification, Chromatography, biology, Sorption, General Chemistry, biology.organism_classification, Biochemistry, Aldehyde, Industrial and Manufacturing Engineering, chemistry, Organic chemistry, Aroma, Food Science, Biotechnology
Published
1973
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49. [Quinic acid lactone in coffee]

Author

J, Hucke and H G, Maier

Subjects
Lactones, Chromatography, Gas, Quinic Acid, Coffee
Abstract

Quinic acid and its lactone (quinide) have been determined in coffee by capillary gas chromatography. No quinide could be detected in 14 green coffee's. After steaming of 4 green coffee's the content of quinic acid was always higher, but no quinide had been formed. During roasting, the latter can be detected when roasting loss exceed 6.5%. It increases approximately proportionally with quinic acid and amounts to 50% of the latter at 22% roasting loss. Both constituents decrease at unusual high roasting loss. In 13 commercial blends of roast coffee 2.4-6.4 g/kg quinide and 8.7-16.6 g/kg quinic acid were present. Especially high values were found in one Espresso type blend and high values in steamed and decaffeinated coffee's. In 11 commercial coffee extracts 2.0-23.2 g/kg quinide and 24.6-36.4 g/kg quinic acid were determined. At higher extraction yield, more quinic acid and quinide is formed, but at very high extraction yield the content of quinide is diminished. During holding of coffee brews at elevated temperature, quinide is slowly hydrolysed.

Published
1985

50. [Acids in coffee. XI. The proportion of individual acids in the total titratable acid]

Author

U H, Engelhardt and H G, Maier

Subjects
Electrophoresis, Chromatography, Gas, Cations, Acids, Coffee
Abstract

22 acids in ground roast coffees and instant coffees were determined by GLC of their silyl derivatives (after preseparation by gel electrophoresis) or isotachophoresis. The contribution to the total acidity (which was estimated by titration to pH 8 after cation exchange of the coffee solutions) was calculated for each individual acid. The mentioned acids contribute with 67% (roast coffee) and 72% (instant coffee) to the total acidity. In the first place citric acid (12.2% in roast coffee/10.7% in instant coffee), acetic acid (11.2%/8.8%) and the high molecular weight acids (8%/9%) contribute to the total acidity. Also to be mentioned are the shares of chlorogenic acids (9%/4.8%), formic acid (5.3%/4.6%), quinic acid (4.7%/5.9%), malic acid (3.9%/3%) and phosphoric acid (2.5%/5.2%). A notable difference in the contribution to total acidity between roast and instant coffee was found for phosphoric acid and pyrrolidonecarboxylic acid (0.7%/1.9%). It can be concluded that those two acids are formed or released from e.g. their esters in higher amounts than other acids during the production of instant coffee.

Published
1985

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