Ergebnisse einschränken

Water content of roasted coffee: impact on grinding behaviour, extraction, and aroma retention

Baggenstoss, Juerg ; Perren, Rainer ; Escher, Felix

In: European Food Research and Technology, 2008, vol. 227, no. 5, p. 1357-1365

Potential for acrylamide formation in potatoes: data from the 2003 harvest

Amrein, Thomas ; Schönbächler, Barbara ; Rohner, Fabian ; Lukac, Helen ; Schneider, Hanna ; Keiser, Andreas ; Escher, Felix ; Amadò, Renato

In: European Food Research and Technology, 2004, vol. 219, no. 6, p. 572-578

Acrylamide in almond products

Amrein, Thomas ; Andres, Luca ; Schönbächler, Barbara ; Conde-Petit, Béatrice ; Escher, Felix ; Amadò, Renato

In: European Food Research and Technology, 2005, vol. 221, no. 1-2, p. 14-18

Tracer microrheology of γ-dodecalactone induced gelation of aqueous starch dispersions

Heinemann, Cornelia ; Cardinaux, Frédéric ; Scheffold, Frank ; Schurtenberger, Peter ; Escher, Felix ; Conde-Petit, Béatrice

In: Carbohydrate Polymers, 2004, vol. 55, p. 155-161

We have studied the rheological properties of the natural biopolymer system starch in the presence of the gelation inducing flavor compound γ-dodecalactone. From optical microrheology, based on the multiple scattering of laser light (DWS), we deduce the frequency-dependent moduli G(ω) and G″(ω) of the gelling sample over the full frequency range. Our measurements demonstrate the inherent...