47 results on '"Rauh, Valentin"'
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2. Impact of hydrolysis method and lactase preparation on proteolysis and glycation in long-term stored lactose-hydrolysed UHT milk
3. Influence of ionic strength and temperature on mineral and protein partitioning of skim milk
4. Temperature effects on calcium partition kinetics in pasteurised skim milk during storage
5. The influence of different ultrafiltration set‐ups on the mineral partitioning between skim milk streams
6. Contribution of casein micelle size and proteolysis on protein distribution and sediment formation in UHT milk during storage
7. The shelf life of heat-treated dairy products
8. Relationship between casein micelle size, protein composition and stability of UHT milk
9. Impact of protease and lipase activities on quality of Swedish raw milk
10. Development and application of a multiple reaction monitoring mass spectrometry method for absolute quantification of lysinoalanine and lanthionine in dairy products
11. Effect of green tea catechins on physical stability and sensory quality of lactose-reduced UHT milk during storage for one year
12. Proteolytic activity and heat resistance of the protease AprX from Pseudomonas in relation to genotypic characteristics
13. Proteolytic activity and heat resistance of the protease AprX from Pseudomonas in relation to genotypic characteristics
14. Peptidomic Fingerprints of Stored UHT Milk Inoculated with Protease Extracts from Different Pseudomonas Strains Relative to aprX Expression and Visible Spoilage
15. Development in Maillard Reaction and Dehydroalanine Pathway Markers during Storage of UHT Milk Representing Differences in Casein Micelle Size and Sedimentation
16. Peptidomic Fingerprints of Stored UHT Milk Inoculated with Protease Extracts from Different Pseudomonas Strains Relative to apr X Expression and Visible Spoilage.
17. Influence of Lactose on the Maillard Reaction and Dehydroalanine-Mediated Protein Cross-Linking in Casein and Whey
18. The shelf life of heat-treated dairy products
19. Catching the persistent bacteria:New research shall predict the effects of microbiological enzymes on stability and quality of UHT milk using omics-technologies
20. Catching the persistent bacteria
21. Casein–casein interactions in the presence of dairy associated carbohydrates analysed using surface plasmon resonance
22. Forbedret UHT-mælk med enzymer?
23. Green Tea Extract Decreases Arg-Derived Advanced Glycation Endproducts but Not Lys-Derived AGEs in UHT Milk during 1-Year Storage
24. Limitation of Maillard Reactions in Lactose-Reduced UHT Milk via Enzymatic Conversion of Lactose into Galactooligosaccharides during Production
25. Proteolytic side-activity of lactase enzyme preparations
26. Quantitation of α-Dicarbonyls and Advanced Glycation Endproducts in Conventional and Lactose-Hydrolyzed Ultrahigh Temperature Milk during 1 Year of Storage
27. Control of maillard reactions in lactose hydrolysed uht-processed milk by green tea extract
28. Green Tea Polyphenols decrease the formation of advanced glycation end products in UHT milk
29. Proteolytic side-activity of lactase preparations
30. Maillard reaction progress in UHT milk during storage at different temperature levels and cycles
31. Green Tea Polyphenols Decrease Strecker Aldehydes and Bind to Proteins in Lactose-Hydrolyzed UHT Milk
32. Investigation of the Michael addition between quinones and amines as a possible mechanism for inhibition of Maillard reactions in foods with plant polyphenols: effects in lactose-free ultra-high-temperature processed milk
33. Correlation between sensory properties and peptides derived from hydrolysed-lactose UHT milk during storage
34. Effect of heating processes on whey protein denaturation – Revisited using LC-QTOF-MS
35. Impact of plasmin activity on the shelf life and stability of UHT milk
36. Protein lactosylation in UHT milk during storage measured by Liquid Chromatography–Mass Spectrometry and quantification of furosine
37. Protein lactosylation in UHT milk during storage measured by Liquid Chromatography–Mass Spectrometry and quantification of furosine
38. The determination of plasmin and plasminogen-derived activity in turbid samples from various dairy products using an optimised spectrophotometric method
39. Plasmin activity as a possible cause for age gelation in UHT milk produced by direct steam infusion
40. Plasmin activity in UHT milk:relationship between proteolysis, age gelation, and bitterness
41. Plasmin activity as a possible cause for age gelation in UHT milk produced by direct steam infusion
42. The determination of plasmin and plasminogen-derived activity in turbid samples from various dairy products using an optimised spectrophotometric method
43. Plasmin Activity in UHT Milk: Relationship between Proteolysis, Age Gelation, and Bitterness
44. Rauh, Valentin Maximilian
45. Development and application of a multiple reaction monitoring mass spectrometry method for absolute quantification of lysinoalanine and lanthionine in dairy products
46. Insight into protein cross-linking and casein polymerization in pre- and post-hydrolyzed lactose-free UHT milk during long-term storage.
47. Green Tea Polyphenols Decrease Strecker Aldehydes and Bind to Proteins in Lactose-Hydrolyzed UHT Milk.
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