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Articles by Michael Hellwig
Dietary Artificial Sweeteners: From Chemical Transformation in Food to Gut Microbial Processing
1 Introduction The sweet taste is one of the five basic tastes and is primarily associated with substances that interact with the sweet receptor on the tongue. This receptor is capable of detecting a wide variety of molecules with sweet properties, despite their diverse molecular structures. Sweet taste developed as a signal to detect energy-rich foods, making it a crucial indicator for human survival [1]. Generally, three types of sweet compounds are distinguished: sugars, polyols, and sweeteners.
Study on the Extent of the Maillard Reaction in Chocolate
Introduction Click to copy section linkSection link copied! Chocolate is prepared from roasted and ground cocoa beans combined with powdered sugar and fat (such as cocoa butter). The three primary varieties of chocolates are dark chocolate (without milk or milk solids), white chocolate (without cocoa solids), and milk chocolate (with fewer cocoa solids and more milk solids). (1) The production of cocoa includes fermentation, drying, roasting, and grinding of cocoa beans to obtain cocoa mass.
Chitin Analysis in Insect‐Based Feed Ingredients and Mixed Feed: Development of a Cost‐Effective and Practical Method
BSFL black soldier fly larvae (Hermetia illucens) DM dry matter LOQ limit of quantification TM yellow meal worm (Tenebrio molitor) 1 Introduction Compound feed production for livestock and pets worldwide accounts for approximately 1 billion tons each year. The European Parliamentary Research Service (EPRS) mentions 150.2 million tons compound feed in Europe and 24 million tons compound feed production in Germany per year (EPRS 2023).
Chitin Analysis in Insect‐Based Feed Ingredients and Mixed Feed: Development of a Cost‐Effective and Practical Method
BSFL black soldier fly larvae (Hermetia illucens) DM dry matter LOQ limit of quantification TM yellow meal worm (Tenebrio molitor) 1 Introduction Compound feed production for livestock and pets worldwide accounts for approximately 1 billion tons each year. The European Parliamentary Research Service (EPRS) mentions 150.2 million tons compound feed in Europe and 24 million tons compound feed production in Germany per year (EPRS 2023).
Dietary glycation compounds-implications for human health
Abstract Externe IDs PubMed 39150724 Schlagworte advanced glycation end products, adverse health effects, AGE, allergy, brain, cancer, cardiovascular effects, diabetes, Dietary glycation compounds, food safety, gastrointestinal disorders, maillard reaction products, renal disease, systematic review
Formation of Chlorinated Carbohydrate Degradation Products and Amino Acids during Heating of Sucralose in Model Systems and Food
Introduction Click to copy section linkSection link copied! Excess intake of energy from food products and its negative impact on human health have become a worldwide problem. The aim of keeping the taste of food while lowering the content of nutrients and, thereby, energy may be achieved by replacement of carbohydrates with artificial sweeteners. These compounds have a very high sweetening power and, therefore, need to be applied only in small doses in order to obtain a sweet taste.
Oxidative Peptidolyse: Mechanismen und Produkte
Technische Universität Dresden Oxidative Peptidolyse: Mechanismen und Produkte First published: 01 July 2024 No abstract is available for this article.
[2405.04866] Systematic review and characterisation of malicious industrial network traffic datasets
[Submitted on 8 May 2024 ( v1 ), last revised 2 Dec 2024 (this version, v2)] Title:Systematic review and characterisation of malicious industrial network traffic datasets View a PDF of the paper titled Systematic review and characterisation of malicious industrial network traffic datasets, by Martin Dobler and Michael Hellwig and Nuno Lopes and Ken Oakley and Mike Winterburn View PDF HTML (experimental) Abstract:The adoption of the Industrial Internet of Things (IIoT) as a complementary...
Metabolization of Free Oxidized Aromatic Amino Acids by Saccharomyces cerevisiae
Abstract External IDs PubMed 38447044 Keywords 3-chlorotyrosine, 3-nitrotyrosine, beer, dityrosine, fermentation, m-tyrosine, metabolism, o-tyrosine, protein oxidation, tyrosine, yeast
Metabolization of Free Oxidized Aromatic Amino Acids by Saccharomyces cerevisiae
Download Hi-Res ImageDownload to MS-PowerPointCite This:J. Agric. Food Chem. 2024, XXXX, XXX Terms & Conditions Most electronic Supporting Information files are available without a subscription to ACS Web Editions. Such files may be downloaded by article for research use (if there is a public use license linked to the relevant article, that license may permit other uses).
Covalent bonding between polyphenols and proteins: Synthesis of caffeic acid-cysteine and chlorogenic acid-cysteine adducts and their quantification in dairy beverages
Protein-polyphenol interactions affect the structure, stability, and functional properties of proteins and polyphenols. Oxidized polyphenols (o-quinones) react rapidly with the sulfhydryl group of cysteine (Cys) residues, inducing covalent bonding between proteins and polyphenols. However, quantitative data on such reactions remain elusive, despite the importance of depicting the significance of such interactions on food structure and function.
The Chemistry of Protein Oxidation in Food
Review The Chemistry of Protein Oxidation in Food Michael Hellwig PDF PDF Share Abstract Oxidation is one of the deterioration reactions of proteins in food, whose importance does not lag behind that of others such as Maillard, lipation or protein‐polyphenol reactions.
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