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作者:Helmut Dietrich , Heinz Decker
来源:[J].LWT - Food Science and Technology(IF 2.546), 2017, Vol.75, pp.335-343
摘要:Abstract(#br)Bentonite is the only fining agent which can stabilize wine and prevent protein haze formation after bottling. Currently many approaches are used to find an alternative because of bentonite's negative influence on color and aroma compounds. Nevertheless, the interact...
作者:... Christian L. Schütz , Ralf Schweiggert , Helmut Dietrich
来源:[J].Food Chemistry(IF 3.334), 2019, Vol.300
摘要:Abstract(#br)This study reports a clear-cut relationship of the technological use of specific filter aids with highly variable vanadium levels in beer, wine, and fruit juices. First, the previously reported broad range of vanadium levels was confirmed in 68 commercial bevera...
作者:Helmut Dietrich , Frank Will ...
来源:[J].Food Chemistry(IF 3.334), 2016, Vol.200, pp.38-45
摘要:Abstract(#br)Polysaccharides are the major high-molecular weight components of wines. In contrast, proteins occur only in small amounts in wine, but contribute to haze formation. The detailed mechanism of aggregation of these proteins, especially in combination with other wine co...
作者:Helmut Dietrich
来源:[J].Journal of Mathematical Analysis and Applications(IF 1.05), 1999, Vol.235 (1), pp.380-393
摘要:Abstract(#br)The aim of this paper is to construct a regularization of a gap function solution to a quasivariational inequality problem. The regularization may happen for example, by means of Toland's and Singer's duality theory for d.c. functions and lead to an everywhere f...
作者:Helmut Dietrich , Beatrice Louise Pool-Zobel
来源:[J].Nutrition(IF 2.859), 2007, Vol.24 (4), pp.366-374
摘要:Abstract(#br)Objective(#br)Butyrate plays a major role among the short-chained fatty acids formed by the microbial flora of the colon. It is considered to be an important nutrient of the colon mucosa and has been shown to trigger differentiation and apoptosis of colon-derived cel...
作者:... Henriette Zessner , Hans Becker , Helmut Dietrich
来源:[J].LWT - Food Science and Technology(IF 2.546), 2006, Vol.40 (8), pp.1344-1351
摘要:Abstract(#br)Two not commercially available apple polyphenols, 4-coumaroylquinic acid and phloretin-2′-xyloglucoside, were isolated from an apple juice previously oxidized with a laccase (polyphenol oxidase, EC 1.10.3.2). Juice oxidation in combination with ultrafiltration r...
作者:Frank Will , Helmut Dietrich
来源:[J].LWT - Food Science and Technology(IF 2.546), 2013, Vol.50 (2), pp.673-678
摘要:Abstract(#br)A simple and effective processing method for rhubarb stalks including washing, comminution in a perforated disk mill followed by immediate dejuicing of the mash is presented. Rhubarb is an easy to process vegetable which does not necessarily need a special mash ...
作者:Matthias Friedel , Claus-Dieter Patz , Helmut Dietrich
来源:[J].Food Chemistry(IF 3.334), 2013, Vol.141 (4), pp.4200-4207
摘要:Abstract(#br)For more than a decade, Fourier-transform infrared (FTIR) spectroscopy combined with partial least squares (PLS) regression has been used as a fast and reliable method for simultaneous estimation of multiple parameters in wine. In this study, different FTIR instrumen...
作者:... Katri Mehrländer , Frank Will , Helmut Dietrich
来源:[J].The Journal of Nutritional Biochemistry(IF 4.552), 2003, Vol.15 (5), pp.296-302
摘要:Abstract(#br)The aim of this study was to investigate the effects of colloids isolated from apple pomace extraction juices (so-called B-juices) produced by enzymatic liquefaction on food intake, levels of blood serum lipids, and fecal excretion of bile acids (BA) and neutral...
作者:... Melanie Olk , Michael Ludwig , Helmut Dietrich
来源:[J].LWT - Food Science and Technology(IF 2.546), 2008, Vol.41 (10), pp.2057-2063
摘要:Abstract(#br)Pulp-enriched cloudy apple juices were manufactured from two apple varieties by blending of apple puree with natural cloudy apple juice in order to enrich bioactive secondary plant substances. Finishing of the puree with a 0.6-mm mesh screen and final product homogen...

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