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- Schwarz, Katrin J.; Stübner, René; Methner, Frank-Jürgen
- Food chemistry 2012 v.134 no.4 pp. 2121-2125
- beers, etc ; acids; boiling; cinnamic acid; enzymatic reactions; enzymes; fermentation; flavor; styrene; temperature; wheat; Show all 11 Subjects
- ... Styrene is formed by the thermal decarboxylation of cinnamic acid during wort boiling or by enzymatic decarboxylation during fermentation. The enzymatic reactions proceed in parallel to the decarboxylation of ferulic- and p-cumaric acid to 4-vinylguaiacol and 4-vinylphenol by the same decarboxylase enzyme. However, the formation of styrene occurs much faster and all available cinnamic acid in wort ...
- Maul, Ronald; Müller, Christian; Rieß, Stephanie; Koch, Matthias; Methner, Frank-Jürgen; Irene, Nehls
- Food chemistry 2012 v.131 no.1 pp. 274-279
- beers, etc ; barley; deoxynivalenol; digestion; enzymes; germination; millets; oats; processed foods; rye; seeds; wheat; Show all 12 Subjects
- ... In food, the mycotoxin deoxynivalenol (DON) often occurs in conjunction with its 3-β-d-glucopyranoside (D3G). The transformation of DON to D3G through glucosylation is catalysed by plant enzymes, however, the exact circumstances are not well understood. In order to investigate the role of enzymatic glucosylation in germinating grains, DON treated kernels were steeped and germinated under laborator ...