Untersuchungen zum Nachweis von Emulgatoren in Lebensmitteln IX

Investigations on the Detection of Emulsifiers in Foods, 9th Communication Properties and the means for the detection of the emulsifier calcium stearyl lactate have been studied. A simple procedure for specific detection of the same is given.     

Untersuchungen zum Nachweis von Emulgatoren in Lebensmitteln X

Investigations on the Detection of Emulsifiers in Foods X A method is described, which enables the detection and differentiation of food emulsifiers, that are based on glycerides of lactic acid and acetic acid. After extraction, the mono- and diglyceride fractions are isolated and saponified. Subsequently, the acids are separated from the solution and detected by specific colour reactions.     

Untersuchungen zum Nachweis von Emulgatoren in Lebensmitteln, 6. Mitteilung

Investigations on Detection of Emulsifiers in Foodstuffs Properties and the possibility of detection of emulsifiers based on o-phosphoric acid esters of fatty alcohols and their ethoxy derivatives for the cosmetic preparations, are investigated and a simple procedure for their specific detection is given.     

Untersuchungen zum Nachweis von Emulgatoren in Lebensmitteln, 8. Mitteilung

Investigations on the Detection of Emulsifiers in Food-Stuffs, 8th Communication Properties and possibilities of detection of emulsifiers, based on fatty acid mono- and -diethanolamides for cosmetic preparations, are investigated, and a simple procedure for their specific detection is given.     

Untersuchungen zum Nachweis von Emulgatoren in Lebensmitteln, 7. Mitteilung

Investigations on the Detection of Emulsifiers in Food-Stuffs, 7th Communication Properties and the scopes of detection of emulsifiers based on sorbitol-mono- and -triesters of fatty acids have been investigated and a simple procedure for specific detection of the same is given.     

Anwendungen der Magnetresonanz zur Untersuchung von Wasser‐, Temperatur‐ und Porenverteilung bei lebensmittelverfahrenstechnischen Prozessen

Applications of Magnetic Resonance for Investigating Water‐, Temperature‐ and Poredistributions in Food Process Engineering Various methods of nuclear magnetic resonance (NMR) and their application for determinig water‐ and temperature distributions as well as self diffusion coefficients during food processing operations are presented. Starting from the physical basics of the magnetic resonance, various NMR applications are shown, which may contribute to a more comprehensive understanding of the food processes: Presented examples are the determination of water distributions during the rehydration of dried samples, of temperature distributions during a microwave heating process and of self diffusion coefficients during microwave vacuum drying. These observation time dependent self diffusion coefficients may be used to receive further information about the internal tissue structure, like tortuosity and pore radii.