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Dissertations / Theses on the topic 'Cheese analogue'

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Published: 4 June 2021
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1

Cunha, Clarissa Reschke da. "Papel da gordura e do sal emulsificante em analogos de requeijão cremoso." [s.n.], 2007. http://repositorio.unicamp.br/jspui/handle/REPOSIP/255794.

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Orientador: Walkiria Hanada Viotto
Tese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos
Made available in DSpace on 2018-08-08T22:33:15Z (GMT). No. of bitstreams: 1 Cunha_ClarissaReschkeda_D.pdf: 2018013 bytes, checksum: 2af1fa9c1c19caebe31c1cef7e4a9007 (MD5) Previous issue date: 2007
Resumo: Embora reconhecidamente fundamentais para a fabricação de queijos fundidos, os fenômenos de peptização e emulsificação ainda não estão plenamente entendidos, principalmente devido ao grande número de fatores envolvidos. O objetivo do trabalho foi avaliar o efeito de diferentes tipos de gordura (butter oil, gordura vegetal hidrogenada e óleo vegetal) e de sal emulsificante (citrato de sódio, hexametafosfato de sódio, tripolifosfato de sódio e pirofosfato tetrassódico) sobre as características reológicas e funcionais e sobre a aceitação sensorial de análogos de requeijão cremoso. Além disso, o estudo buscou compreender como esses fatores influenciaram os mecanismos de peptização e emulsificação. A fabricação dos queijos a partir de ingredientes anidros permitiu tratar os análogos como sistemas modelo, onde as variáveis foram limitadas e bem conhecidas. O trabalho foi dividido em três etapas: 1) caracterização dos requeijões cremosos e análogos comerciais quanto à composição química, microestrutura, propriedades reológicas e funcionais e aceitação sensorial; 2) avaliação do papel dos diferentes sais emulsificantes em análogos de requeijão cremoso; 3) avaliação do papel dos diferentes tipos de gordura em análogos de requeijão cremoso. De modo geral, os análogos comerciais apresentaram menores teores de gordura e caseína e maiores teores de umidade que os requeijões, o que se refletiu em produtos mais macios e com menores valores para os módulos elástico e viscoso. O uso de hidrocolóides resultou em menor derretimento e em um comportamento viscoelástico diferente do apresentado pelo produto tradicional. Os análogos comerciais apresentaram características bastante diferentes das de um requeijão cremoso tradicional, resultando em menor aceitação sensorial. Em relação à segunda etapa experimental, o tipo de sal emulsificante influenciou os mecanismos de peptização e emulsificação, o que resultou em diferenças nas propriedades reológicas e funcionais. O hexametafosfato foi o sal mais eficiente em promover a emulsificação da gordura e o que apresentou a menor porcentagem de cálcio solúvel/ cálcio total e o menor grau de dissociação da caseína. Como conseqüência, o análogo fabricado com hexametafosfato foi o que mais se diferenciou dos demais, apresentando menor derretimento, cor mais branca e maior firmeza. Entre os outros sais testados, o tripolifosfato foi o que apresentou o maior poder de seqüestrar o cálcio, resultando num produto mais macio e com maior aceitação sensorial. Em relação à terceira etapa experimental, a substituição da gordura láctea por gordura vegetal ou óleo de soja não influenciou o mecanismo de peptização, mas resultou em um maior grau de emulsificação da gordura, o que promoveu modificações significativas no produto final. Os análogos fabricados com gordura vegetal e óleo de soja apresentaram maiores valores para os módulos elástico e viscoso, menor derretimento e maior firmeza, enquanto o requeijão fabricado com butter oil foi o que teve a maior aceitação sensorial, graças à textura e, principalmente, ao sabor
Abstract: Although admittedly fundamental for the manufacture of processed cheeses, the mechanisms of peptization and emulsification are not yet totally understood, due mainly to the great number of factors involved. The objective of this work was to evaluate the effect of different types of fat (butter oil, hydrogenated vegetable fat and vegetable oil) and emulsifying salts (sodium citrate, sodium hexametaphosphate, pentassodium tripolyphosphate and tetrassodium pyrophosphate) on rheological and functional characteristics and on the sensory acceptance of 'requeijão cremoso¿ cheese analogues. The study also searched for a better understanding on how these factors influenced the mechanisms of peptization and emulsification. The manufacture of cheeses from anhydrous ingredients allowed for the analogues to be treated as model systems, were variables were limited and well known. The work was divided into three steps: 1) characterization of commercial 'requeijão cremoso¿ cheeses and requeijão cremoso¿ cheese analogues with respect to chemical composition, microstructure, rheological and functional properties and sensory acceptance; 2) evaluation of the role of the different emulsifying salts on 'requeijão cremoso¿ cheese analogues; 3) evaluation of the role of the different types of fat on 'requeijão cremoso¿ cheese analogues. In general, the commercial analogues presented lower levels of fat and casein and higher levels of moisture than 'requeijão cremoso¿ cheeses, which resulted in products which were softer and presented lower values for the elastic and viscous moduli. The use of hydrocolloids resulted in lower melting and in a viscoelastic behaviour that was different from that presented by the traditional product. Commercial analogues had characteristics very different from those of a traditional 'requeijão cremoso¿ cheese, resulting in lower sensory acceptance. With respect do the second experimental step, the type of emulsifying salt influenced both the mechanisms of peptization and emulsification, which resulted in differences in the rheological and functional properties. Hexametaphosphate was the most efficient salt in promoting fat emulsification, and the one that presented the lowest percentage of soluble calcium to total calcium and the lowest degree of casein dissociation. As a consequence, the analogue made with hexametaphosphate was the one that most differentiated from the others, presenting lower melting, whiter colour and higher firmness. Among the other salts testes, tripolyphosphate was the one that presented the highest calcium sequestring ability, resulting in a product softer and with higher sensory acceptance. With respect do the third experimental step, the substitution of milk fat for vegetable fat or soybean oil did not influenced the mechanism of peptization, but resulted in a higher degree of fat emulsification, which promoted significant modifications in the final product. The analogues made with vegetable fat or soybean oil presented higher values for the elastic and viscous moduli, lower melting and higher firmness, while the analogue made with butter oil had the better sensory acceptance, which was due to its texture and, mainly, to its flavour
Doutorado
Doutor em Tecnologia de Alimentos
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2

Kelly, Matthew. "Protein-related ripening studies in soy-cheese analogues." Thesis, Manchester Metropolitan University, 1998. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.267385.

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3

Sůkalová, Kateřina. "Složení mastných kyselin analogů tavených sýrů." Master's thesis, Vysoké učení technické v Brně. Fakulta chemická, 2010. http://www.nusl.cz/ntk/nusl-216614.

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This thesis deals with the determination of fatty acids of processed cheese analogues. The aim is to identify and quantify the fatty acids in selected samples of cheese analogues. The introduction is a brief overview of the composition and properties of cheese analogues, technology and application options. The following describes the appropriate method for the determination of fatty acids in cheese and cheese analogues. Of these methods the largest part is devoted to gas chromatography, which is most frequently used method for detection of volatile fatty acids. Individual cheese analogues used for the analysis, contained various types of added fats. Specifically, the milk fat, coconut oil, sunflower oil, palm oil and butter. Samples of these fats were extracted and then converted to methylesters by methanol esterification with catalysis by potassium hydroxide. The most important fatty acids were identified and quantified in samples of cheese analogues using gas chromatography and compared with fatty acids of fats used for the preparation of these analogues are used.
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Brabcová, Lenka. "Senzorické a analytické hodnocení chutnosti sýrových analogů." Master's thesis, Vysoké učení technické v Brně. Fakulta chemická, 2010. http://www.nusl.cz/ntk/nusl-216611.

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The aim of the diploma thesis was to determine the influence of different kinds of fats on the content of aromatic active compounds and total flavour of processed cheese analogues. Samples of the cheese were produced by Tomas Bata University in Zlín from concentrated milk fat, butter, palm fat, coconut fat and sunflower oil. The aromatic compounds were isolated from samples of fats and processed cheese analogues via HS-SPME-GC method. A fibre with polar stationary phase CAR/PDMS was used for capturing of aromatic active compounds. In different contents, total of 32 aromatic compounds were determined. The cheese from concentrated milk fat and butter had the highest content and cheese from sunflower oil had the lowest. For determination of acceptability and flavour, the cheese analogues were sensory evaluated at the same time. Ordinal test, evaluation via scale and profile test were used. Cheese made from concentrated milk fat and coconut fat were always evaluated as the best, cheese made from sunflower oil were evaluated as the worst. Finally results between SPME-GC and sensory analysis were compared. It was stated that the kind of fat used for production of processed cheese analogues significantly influences the content of aromatic compounds and thus influences flavour of the cheese analogues.
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Svítilová, Lenka. "Charakterizace analogů tavených sýrů." Master's thesis, Vysoké učení technické v Brně. Fakulta chemická, 2011. http://www.nusl.cz/ntk/nusl-216712.

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The aim of this diploma work is to characterise processed cheeses and their analogues, to identify and quantify aroma active substances in the samples of cheese analogues, to evaluate their flavour using selected sensory methods and to compare the acquired results with the flavour of corresponding classic cheeses. The theoretical part is focused on general characteristic, classification, production technology of the processed cheeses and their analogues and on the list of aroma active substances occurring in cheeses. Furthermore, the summary of the methods suitable for sensory and analytic evaluation of cheese flavour and for the isolation of aroma active substances is given here. The samples of cheese analogues were made in Tomas Bata University in Zlín from coconut fat, butter, palm fat, milk fat and sunflower-seed oil. The classic processed cheeses were acquired commercially in the chain-store Billa. The aromatic substances were isolated and quantified using SPME-GC method, the fibre with the polar stationary phase CARTM/PDMS was used. Overall, 44 aroma substances were assessed: 9 aldehydes, 17 alcohols, 3 esters, 10 ketones and 5 acids. Classic processed cheeses contained the largest amount of aroma substances, Edam cheese, used for the production of cheese analogues, the smallest. Aroma compounds found in cheese analogues were then compared with raw materials used (Edam cheese and various fats), with the analogues produced last year and with classic processed cheeses. Finally, the results of the SPME-GC method and the sensory analysis were compared. It is possible to state that there are noticeable extensive differences between classic processed cheeses and cheese analogues, especially in taste.
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Studýnková, Hana. "Charakterizace analogů tavených sýrů." Master's thesis, Vysoké učení technické v Brně. Fakulta chemická, 2012. http://www.nusl.cz/ntk/nusl-216836.

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The aim of this diploma thesis was to identify and quantify the content of taste and aroma active compounds and to evaluate flavour of cheese analogue samples with various vegetable fats (coconut, palm, butter and mixed oils and butter) and differently matured Edam cheese using selected sensory methods. The samples were produced at Tomas Bata University in Zlín. Aroma compounds were extracted using SPME and assessed using gas chromatography. In total 43 compounds were identified, 14 alcohols, 9 aldehydes, 7 ketones, 8 acids, 5 esters and 1 terpene. Simultaneously the analogues were sensorially evaluated using scale, profile and ranking tests. The influence of storage time, type of fat and Edam cheese used on content of aroma compounds and sensory quality of analogues were evaluated. The cheese analogues with butter were sensorially evaluated as the best, with mixed oil as the worst. From the point of view of aroma compounds content, the significant differences between samples were evident. Using more matured Edam cheese, the content of aroma compounds declined, however, these samples were sensorially evaluated as better. The content of aroma compounds decreased also with storage time, which is more obvious in less matured Edam cheese. So all above mentioned factors influence the content of aroma compounds and thus the flavour of cheese analogues.
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Chlebcová, Lenka. "Charakterizace analogů tavených sýrů." Master's thesis, Vysoké učení technické v Brně. Fakulta chemická, 2013. http://www.nusl.cz/ntk/nusl-216981.

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This diploma thesis deals with the topic of cheese analogues, their characterization and qualitative and quantitative analysis of processed cheese analogues for determination the taste and aroma active compounds. The overall character of processed cheese analogues is theoretically compiled in the introductory part. Their utilization, causes of the production, market introduction, technological production process and microstructure, including their comparison with classical processed cheese are given here. Various kinds of fats were used for production of analyzed cheese analogues, therefore commonly used ingredients for their production, their physical-chemical and sensory properties have been described. Specifically butterfat, milk fat, coconut fat, palm fat and mixed oil. Samples used for the practical part of the diploma thesis were made at Tomas Bata University in Zlín. In the experimental part the profile of aroma compounds in individual cheese analogues samples was assessed by SPME-GC analysis. In total 34 compounds were identified. The results were evaluated and compared, with emphasis put on the influence of storage, different fats, different maturity of Edam cheese on the content of aroma active compounds and on overall sensory quality of the analogues.
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Durand, Villarroel Advelí. "Elaboración de un análogo de queso fresco por sustitución de la grasa láctea con emulsiones de aceites vegetales ricos en omega 3 y 6 con incorporación de aceites esenciales." Doctoral thesis, Universitat Autònoma de Barcelona, 2018. http://hdl.handle.net/10803/666625.

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El objetivo general de esta tesis fue elaborar un análogo de queso fresco con alto contenido de ácidos grasos omega-3 y 6, a partir de la sustitución de la grasa de la leche por una emulsión de aceites de oliva y chía, utilizando caseinato de sodio como emulgente, y con la incorporación de aceites esenciales como antimicrobianos y antioxidantes naturales. En un primer estudio, se determinó la capacidad antioxidante y antimicrobiana in vitro de aceites esenciales (AEs) de albahaca, canela, clavo, laurel, limón, mandarina, salvia, romero, valeriana, tomillo y orégano. Para determinar la capacidad antimicrobiana se ensayaron microorganismos de relevancia en productos lácteos: Escherichia coli, Listeria monocytogenes, Salmonella Enteritidis, Staphylococcus aureus, Pseudomonas aeruginosa, Lactococcus lactis, Lactobacillus plantarum, Kluyveromyces marxianus, Aspergillus niger y Penicillium sp. Los AEs de canela, clavo, orégano y tomillo mostraron un comportamiento similar para evitar la oxidación de lípidos, sin embargo, la canela y el clavo presentaron una mayor actividad antioxidante frente a los radicales libres; mientras que el orégano y el tomillo mostraron mayor actividad antimicrobiana. Estos cuatro AEs se seleccionaron para el segundo estudio. En un segundo estudio, se formularon y elaboraron emulsiones O/W con 15% de aceite de oliva y 5% de chía, ricos en omega-3 y 6, con caseinato de sodio como el emulgente, estabilizadas por homogeneización convencional, con adición o no de los AEs seleccionados en el estudio anterior. En una primera etapa se determinó la concentración mínima inhibitoria (CMI) de los cuatro AEs incluidos en las emulsiones frente a los microorganismos ensayados en el primer estudio. La CMI de estos AEs fue similar frente a los microorganismos estudiados, excepto para P. aeruginosa, que fue el microorganismo más resistente, cuyas CMIs fueron entre 4 y 32 veces superiores al del ensayo in vitro. Por su actividad antimicrobiana y antioxidante, y menor impacto a nivel sensorial, se seleccionaron los AEs de tomillo y clavo para la caracterización de las emulsiones a nivel fisicoquímico y microbiológico. Con la adición de AEs en la emulsión se determinó cierta actividad antimicrobiana en la emulsión con clavo que presentó una vida útil de 9 días frente a 4-5 días en la emulsión control y con tomillo. En un tercer estudio, se desarrolló y caracterizó un análogo de queso fresco (AQF) con sustitución de la grasa láctea por la emulsión del segundo estudio. Para evaluar el efecto antimicrobiano y antioxidante de los AEs de tomillo y clavo en el AQF, se incluyeron en el AQF a través de la emulsión o de manera directa en la mezcla leche desnatada/emulsión a concentración final de 0,05%. Los AQFs se caracterizaron a nivel fisicoquímico, microbiológico y sensorial. En la etiqueta de los AQFs se pueden realizar declaraciones nutricionales y de salud en base a su bajo contenido de grasas saturadas y alto contenido de grasas insaturadas y de ácidos grasos omega 3. La incorporación de los AEs no tuvo efecto en la composición y textura de los AQFs, pero tuvieron efecto en el crecimiento microbiano, especialmente el AQF con tomillo que presentó una vida útil de 12 días, mientras en los otros AQFs fue de 7-8 días en condiciones de refrigeración. Los AQF con AEs presentaron niveles de oxidación menores que sus homólogos sin AEs. A nivel sensorial, el AQF control se describió como un producto de sabor herbal conferido por el aceite de chía, con textura y color aceptables. Similares características sensoriales se observaron en los AQFs con AEs, aunque con diferencias en sabor y olor, debido a la presencia de los AEs, el sabor fue percibido como intenso, persistente y característico del AE adicionado, pero de olor moderado.
The general objective of this thesis was to elaborate an analogue of fresh cheese with a high content of omega-3 and 6 fatty acids, from the substitution of milk fat for an emulsion of olive and chia oils, using sodium caseinate as an emulsifier, and with the incorporation of essential oils such as antimicrobials and natural antioxidants. In a first study, the antioxidant and in vitro antimicrobial capacity of essential oils (EOs) from basil, cinnamon, clove, laurel, lemon, tangerine, sage, rosemary, valerian, thyme, and oregano was determined. To analyze the antimicrobial capacity, ten relevant microorganisms in the dairy products were tested: Escherichia coli, Listeria monocytogenes, Salmonella Enteritidis, Staphylococcus aureus, Pseudomonas aeruginosa, Lactococcus lactis, Lactobacillus plantarum, Kluyveromyces marxianus, Aspergillus niger, and Penicillium sp. The EOs of cinnamon, clove, oregano, and thyme showed a similar behavior to avoid oxidation of lipids, however, cinnamon and clove showed the highest antioxidant activity against the free radicals, while oregano and thyme showed greater antimicrobial activity. These four EOs were selected for the second study. In a second study, O/W emulsions were formulated and elaborated with 15% olive oil and 5% chia, rich in omega-3 and 6, with sodium caseinate as the emulsifier, stabilized by conventional homogenization, with the addition or not of the EOs selected in the previous study. In a first stage, the minimum inhibitory concentration (MIC) of the four EOs included in the emulsions were determined against the microorganisms tested in the first study. The MIC of these EOs was similar to the microorganisms studied except for P. aeruginosa, which was the most resistant microorganism, the MICs in this study were 4-32 times higher than those obtained in the previously performed in vitro test. Due to its antimicrobial and antioxidant activity, and lower impact at sensory level, the thyme and clove EOs were selected for the characterization of the emulsions at physicochemical and microbiological level. The addition of AEs in the emulsion had no effect, but some antimicrobial effect was determined, especially in the emulsion with clove with a shelf life of 9 days, and 4-5 days in control and thyme emulsions. In a third study, a fresh cheese analogue (FCA) was developed and characterized by replacing the milk fat by the emulsion of the second study. To evaluate the antimicrobial and antioxidant effect of thyme and clove EOs in the FCAs, they were included through the emulsion or directly in the mixture skimmed milk/emulsion at a final concentration of 0.05%. The FCAs were characterized at the physicochemical, microbiological and sensory levels. Nutritional and health claims can be made on the FCA label based on their low content of saturated fats and high content of unsaturated fats and omega 3 fatty acids. The incorporation of the EOs had no effect on the composition and texture of the FCAs, but they had effect on the microbial development, especially in the FCA with thyme, with a shelf life of 12 days, whereas in the other FCAs the shelf life were 7-8 days under refrigeration conditions. The FCAs with EOs presented lower oxidation levels than their counterparts without EOs. At the sensory level, the control FCA was described as an herbal flavor product conferred by chia oil, with acceptable texture and color: Similar sensory characteristics were observed in the FCAs with EOs, although with differences in taste and smell, due to the presence of the EOs, the flavor was perceived as intense, persistent and characteristic of the EO added, but with a moderate odor.
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Neitemeier, Vera. "Nicotin-analoge Strukturen biologische Bedeutung, Synthese und Anwendung in der organischen Chemie /." [S.l. : s.n.], 1999. http://deposit.ddb.de/cgi-bin/dokserv?idn=959276106.

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10

Bogner, Tobias [Verfasser]. "Cryptophycin Analoga: Synthese, Konjugation und biologische Studien / Tobias Bogner. Fakultät für Chemie - Organische Chemie III." Bielefeld : Universitätsbibliothek Bielefeld, Hochschulschriften, 2012. http://d-nb.info/1027480438/34.

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11

Herzog, Uwe. "Beiträge zur Silicium-Chalcogen-Chemie einschließlich analoger Germanium-, Zinn- und Bleiverbindungen." Doctoral thesis, Technische Universitaet Bergakademie Freiberg Universitaetsbibliothek "Georgius Agricola&quot, 2009. http://nbn-resolving.de/urn:nbn:de:swb:105-7367422.

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Hauptziel dieser Arbeit ist die Synthese und Charakterisierung neuer Organosilicium-Chalcogen-Verbindungen (Chalcogen: Schwefel, Selen, Tellur), sowohl mit acyclischen, als auch mono- und polycyclischen Strukturen. Dabei konnten in vielen Fällen auch isostrukturelle Verbindungen mit Germanium- oder Zinnatomen anstelle von Silicium aufgebaut werden. Insgesamt wurden 42 der dargestellten Verbindungen auch durch Röntgenkristallstrukturanalysen charakterisiert. In cyclischen und polycyclischen Verbindungen war es damit auch möglich, die auftretenden Konformationen der Ringe- bzw. Ringsysteme zu bestimmen und die Resultate mit den Ergebnissen von DFT-Berechnungen zu vergleichen. Die NMR-Spektroskopie war parallel zu Kristallstrukturanalysen und GC/MS Messungen die Methode der Wahl zur Charakterisierung der dargestellten Verbindungen. Dabei boten sich neben der 1H und 13C NMR auch die 29Si, 119Sn, 207Pb, 77Se, und 125Te NMR Spektroskopie an, da man direkt die Elemente analysiert, die die Ringsysteme aufbauen, was zu einer weit höheren Strukturempfindlichkeit führt. Vor allem beim Vergleich von 77Se und 125Te NMR Daten analoger Selen- und Tellurverbindungen ergaben sich lineare Korrelationen sowohl der chemischen Verschiebungen als auch der Kopplungskonstanten 1JSiE bzw. 1JSnE mit Faktoren von ca. 2.5. Ähnliche Korrelationen konnten auch zwischen 29Si und 119Sn bzw. 119Sn und 207Pb NMR chemischen Verschiebungen gezogen werden. Von einigen Verbindungen konnten durch 29Si MAS NMR Spektroskopie auch die Tensorhauptwerte der chemischen Verschiebung ermittelt werden. Parallel dazu wurden mittels GIAO und IGLO Verfahren die 29Si NMR chemischen Verschiebungen ausgehend von den aus den Kristallstrukturanalysen zugänglichen Geometrien berechnet. Neben cyclischen Verbindungen konnten unter Verwendung des sperrigen Hypersilylrestes auch eine Reihe acyclischer Verbindungen mit der Sequenz Si–E–Si bzw. Si–E–Sn dargestellt und z. T. auch strukturell charakterisiert werden.
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Herzog, Uwe. "Beiträge zur Silicium-Chalcogen-Chemie einschliesslich analoger Germanium-, Zinn- und Bleiverbindungen." [S.l.] : [s.n.], 2002. http://deposit.ddb.de/cgi-bin/dokserv?idn=968324347.

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Herzog, Uwe. "Beiträge zur Silicium-Chalcogen-Chemie einschließlich analoger Germanium-, Zinn- und Bleiverbindungen." Freiberg : TU Bergakademie Freiberg, Fakultät Chemie und Physik, 2003. https://fridolin.tu-freiberg.de/archiv/html/ChemieHerzogUwe736742.html.

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Sůkalová, Kateřina. "Faktory ovlivňující senzorickou jakost analogů tavených sýrů." Doctoral thesis, Vysoké učení technické v Brně. Fakulta chemická, 2021. http://www.nusl.cz/ntk/nusl-438508.

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The presented thesis deals with the monitoring sensory quality of processed cheese analogues, focusing mainly on the taste (flavour) and related content of volatile (aroma active) substances. Model samples of analogues were produced by a standard procedure at Tomas Bata University in Zlín. The experimental part was divided into two experiments, which differed in the composition of model samples of analogues. In the first experiment, the traditional fat (butter) was completely replaced by selected vegetable fats (palm, coconut, mixed), in the second experiment only a part (1% w/w - expressed on the total weight of the sample) of butter was replaced by vegetable oils (apricot, flax seed, currant, grape seed). Solid phase microextraction in conjunction with gas chromatography with flame ionization detection was used to determine volatiles. Methods based on valid international standards were used to evaluate the sensory quality of samples, focusing mainly on flavor, namely evaluation using scales (ISO 4121), profile test (EN ISO 13299) and ranking test (ISO 8587). The aim of the work was to assess the effect of the addition of various vegetable fats/oils on the above parameters, at the same time their changes were monitored during 6 months of storage (at 6 ° C). The results showed that the vegetable oil used affects both the sensory quality and the content and composition of volatile substances of analogues. Significant differences between samples were mainly in taste, aroma and overall acceptability. The decreasing overall acceptability of the samples can be expressed in experiment I by the order: product with butter coconut palm mixed fat; in the case of experiment II: product with butter apricot = flax = grape currant oil. Mixed fat, currant and grape seed oil proved to be unsuitable for the production of analogues, on the contrary, analogues with coconut fat and apricot oil were evaluated best. Based on the results of sensory analyses, it was shown that the samples maintain a good sensory quality min. for 3 months while maintaining a low storage temperature ( 6 ° C). An analogue with coconut fat, whose taste, aroma and acceptability were rated as very good, and apricot oil, whose taste, aroma and acceptability were even rated as excellent, could enrich the food offer on the market.
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Buldra, Martin. "Vliv použitého oleje na složení a senzorickou kvalitu sýrových analogů." Master's thesis, Vysoké učení technické v Brně. Fakulta chemická, 2020. http://www.nusl.cz/ntk/nusl-413560.

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This paper deals with the manufacture and characterisation of cheese analogues, which are products, where the milk components are totally or partially replaced by non-milk components. Model samples, edam type cheese and the analogue containing hazelnut oil, were manufactured using the standard way at Brno Mendelu. The main parameters chosen to describe the quality of samples were free and bound fatty acids, volatile compounds and sensory quality. The main aim was to judge the influence of added hazelnut oil on mentioned parameters. For the identification and semiquantification of volatile compounds HS-SPME-GC-MS method was used. Fat extraction from sample was made with a mixture of two solvents (diethylether, petrolether), fatty acids were identified and quantified by GC-FID, with their former acid transesterification using methanolic solution of BF3 as a catalyst. For sensory analysis of the appearance, colour, texture, aroma, taste and overall acceptance of the sample descriptive scales and comparison with standard were used, the structure was observed by electron microscopy. The results show that addition of hazelnut oil affects the sensory properties, ripening process (higher amount of volatile compounds, faster lipolysis), nutrition value (higher amount of unsaturated fatty acids), and the stability of the product.
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Babištová, Lucie. "Výroba a charakterizace sýrových analogů s přídavkem rostlinného oleje." Master's thesis, Vysoké učení technické v Brně. Fakulta chemická, 2021. http://www.nusl.cz/ntk/nusl-449722.

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This thesis deals with the production and characterization of cheese analogues, ie products in which some of the dairy components are mutually or completely replaced by a non-dairy component. Model samples of fresh cheese and analogues of fresh cheese (standard) with the addition of linseed and rapeseed oil were produced by a standard technological procedure in MENDELU Brno. The content of bound and free fatty acids, volatile (aroma) substances and sensory quality was monitored in the samples. The main focus was to evaluate the effect of added vegetable oil on the monitored parameters. The fats from the sample were extracted with a mixture of diethyl ether and petroleum ether. Fatty acids were converted to methyl esters by boron trifluoride-catalyzed acid esterification and subsequently identified by GC-FID. The analysis found a higher content of fatty acids in cheese analogues in comparison with the control sample, also the content of unsaturated fatty acids increased. The HS-SPME-GC-MS method was used for the identification and semi-quantification of volatile substances (aromatic substances). 56 volatile compounds were identified in the samples; The percentage of individual chemical groups differed significantly, the highest content was found in the control sample. Sensory evaluation was performed using a scale and a serial test. In all of monitored indicators (apparence, color, consistency, smell and taste) the control sample was evaluated as best. As for the analogues the taste and smell of used oils were detected, which was unpleasant for the evaluators. The obtained results show that the addition of vegetable oils increases the nutritional value of cheeses (higher content of unsaturated fatty acids), but reduces their sensory quality and overall consumer acceptability.
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17

Schütz, Jan-Hendrik. "Bioinspirierte Titin-analoge Polymere." Doctoral thesis, Niedersächsische Staats- und Universitätsbibliothek Göttingen, 2014. http://hdl.handle.net/11858/00-1735-0000-0023-993F-1.

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Bioinspirierte Polymere, die die Multidomänenstruktur des Muskelproteins Titin imitieren, wurden auf Grundlage von zuvor synthetisierten, zyklischen Präpolymeren, die Wasserstoffbrückenbindungen-tragende Monomere enthalten, hergestellt und hinsichtlich ihrer mechanischen Eigenschaften untersucht.  Zunächst wurde die Ringexpansionspolymerisation (REP) zur Erzeugung zyklischer Makromoleküle, die auf einer von Nishikubo et al. entwickelten, lebenden Gruppentransferpolymerisation von Thiiranmonomeren mit Acylgruppen-tragenden Initiatoren basiert, eingehend untersucht. Im Speziellen wurde ein System, bestehend aus dem zyklischen Initiator 2,4-Thiazolidindion (TZD) und Derivaten desselben, dem Katalysator Tetrabutylammoniumchlorid, verschiedenartig substituierten Thiiranmonomeren 2-(Phenoxymethyl)thiiran (PMT), 2-Methylthiiran (MT), 2-(tert-Butoxymethyl)thiiran (TBMT), 2-((o-Methylphenoxy)methyl)thiiran (MPMT) und dem Lösungsmittel N-Methylpyrrolidin-2-on verwendet. Bei der Insertion der Monomere MT, TBMT und MPMT in TZD, die unter guter Kontrolle des Polymerisationsgrads und der Dispersität stattfand, wurde eine Verschmelzung der Ringe zu größeren Ringstrukturen mit einem Verschmelzungsgrad von bis zu zwei, bei Verwendung von PMT sogar von bis zu vier beobachtet. Der Grad dieser Verschmelzung nahm im Fall von PMT mit zunehmender Monomerkonzentration, zunehmendem molaren Monomer-zu-Initiator-Verhältnis und zunehmender Reaktionstemperatur ab, während er bei den anderen Monomeren keine Konzentrations- und Temperaturabhängigkeit zeigte. Durch Anpassung der Molmassenverteilungen mittels einer Summe von Gauß-Funktionen im Fall der PMT-Polymere konnte die zeitliche Änderung der molaren Anteile der verschiedenen Ringspezies verfolgt werden. So wurden für Polymerkonzentrationen von 14 bis 52 Gew-% Geschwindigkeitskoeffizienten der Verschmelzung, die sich über Größenordnungen von 10^(−2) bis 10^(−6) L/mol/s erstrecken, ermittelt. Bei Verwendung von in 3-Position substituierten TZD-Derivaten wurde eine Zunahme der Anzahl verschmolzener Makrozyklen von bis zu sieben festgestellt. Die Bildung zyklischer Strukturen wurde mittels Massenspektrometrie und rasterkraftmikroskopischer (AFM) Aufnahmen gezeigt.  Neben den Homopolymerisationen wurden zyklische (AB)n-Multiblockcopolymere aus MT und PMT mit bis zu acht aus der Ringverschmelzung resultierenden Blöcken synthetisiert. Sie zeigten im Zugversuch, aufgrund der verschiedenen Topologien, im Vergleich zu linearen Diblockcopolymeren ähnlicher Zusammensetzung, deutliche Unterschiede in der maximalen Zugdehnung und der Zähigkeit.  Weiterhin wurden die eingangs erwähnten bioinspirierten Polymere durch Kombination von zyklischen und linearen Segmenten hergestellt und auf ihre mechanischen Eigenschaften untersucht. Dazu wurden zyklische (ABC)n-Multiblockcopolymere, die zusätzlich einen kurzen Block des Monomers Ethyl-2-(4-(thiiran-2-ylmethoxy)benzamido)acetat (ETBAA) enthielten, der zur Ausbildung selbstkomplementärer Wasserstoffbrückenbindungen in der Lage ist, synthetisiert. Diese Präpolymere wurden mittels 1,3-dipolarer Cycloaddition in einer Polyadditionsreaktion mit einem niedermolekularen, bifunktionellen Verknüpfungsagens oder mit monofunktionellem Poly-n-butylacrylat (PBA) bzw. Polymethylacrylat (PMA), welche mittels RAFT-Polymerisation hergestellt wurden, verknüpft. So konnte im ersten Fall eine Poly-Ringpolymer-Topologie mit bis zu 19 nachgewiesenen Wiederholeinheiten und im zweiten Fall ein Polymer mit Kette–Ring–Kette-Topologie erhalten werden.  Untersuchungen der Proben im Zugversuch zeigten beim Kette–Ring–Kette-Polymer bis auf eine höhere Elastizität keine verbesserten Materialeigenschaften im Vergleich zum linearen PMA-Präpolymer. Die Poly-Ringpolymere hingegen zeigten im Gegensatz zu den Ringpolymeren ein einzigartiges Spannungs-Dehnungsverhalten, bessere Elastizitätseigenschaften und eine Erhöhung der anwendbaren Spannung bei gleicher Dehnung. Dies wurde durch den Einfluss inter- und intramolekular ausgebildeter physikalischer Bindungen durch die enthaltenen selbstkomplementären Wasserstoffbrückenbindungsmotive hervorgerufen. Eines der untersuchten Poly-Ringpolymere zeigte aufgrund der Ausbildung eines reversiblen physikalischen Netzwerkes sogar ein Formgedächtnis und die Fähigkeit zu einer partiellen Selbstheilung.
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18

Weiß, Christine [Verfasser]. "Synthese von Cryptophycin-Analoga für SAR- und subzelluläre Lokalisationsstudien / Christine Weiß. Fakultät für Chemie." Bielefeld : Universitätsbibliothek Bielefeld, Hochschulschriften, 2012. http://d-nb.info/1028522673/34.

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19

Schacht, Mathias [Verfasser], and Nina [Akademischer Betreuer] Schützenmeister. "Synthesis of Natural Abundant Butenolides and Analogues / Mathias Schacht ; Betreuer: Nina Schützenmeister." Hamburg : Staats- und Universitätsbibliothek Hamburg, 2019. http://d-nb.info/1197801359/34.

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20

Albers, Antonia [Verfasser]. "New Structural and Functional Synthetic Analogues for [2Fe-2S] Rieske Clusters / Antonia Albers." München : Verlag Dr. Hut, 2014. http://d-nb.info/1047994909/34.

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21

Abu, Ajaj Khalid. "Synthesis of Phosphonate Analogues of the Antibiotic Moenomycin A12." Doctoral thesis, Universitätsbibliothek Leipzig, 2004. http://nbn-resolving.de/urn:nbn:de:bsz:15-qucosa-37333.

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SUMMARY The moenomycin-type compounds are known to inhibit selectively the enzyme penicillin binding protein 1b (PBP 1b) that catalyses the transglycosylation reaction in the biosynthesis of bacterial cell wall peptidoglycan. The moenomycins (see moenomycin A12) have been shown to interfere with this biosynthetic step interacting with the enzyme(s). The moenomycins do not induce resistance readily. A weak point in this respect may, however, be the phosphate bond to unit F. Its cleavage by a yet poorly characterized enzyme is the only enzymatic degradation reaction of the moenomycins that is known to-date. With this in mind we started a programme aimed at synthesizing trisaccharide analogues of moenomycin A12 in which the phosphate oxygen at C-1 of unit F is replaced by a CH2 group. It seemed important to retain all other functional groups in ring F as present in moenomycin since they are known to be of major importance as far as antibiotic activity is concerned. It appeared that the commercially available and cheap b-D-galactose-pentaacetate 30 would be an interesting starting material for this synthesis. In this work, the synthesis began with the introduction of the C-glycoside appendage at position 1 according to Giannis et al., thus forming the allyl C-galactopyranoside 34, a substance that represents the first C-glycosyl backbone for the synthesis of the glycosyl acceptors. The total synthesis of the glycosyl acceptors is shown in Scheme 6.1. We wanted to convert the C-allyl glycoside 34 into its propenyl analogue. Attempts to achieve this with singlet oxygen and palladium-mediated reaction proved fruitless. On the other hand, ene reaction of 34 with 4-phenyltriazolin-3,5-dione in CH2Cl2 provided 56 in 83 % yield. Ozonolysis of this alkene (-70 °C, MeOH-CH2Cl2) and subsequent quenching with dimethyl sulfide, followed by reduction of the crude aldehyde with sodium acetoxyborohydride (prepared from NaBH4 and AcOH in THF) furnished the primary alcohol 35 (85 %). This alcohol was converted into the mesylate 60 (60 %), and this in turn into the bromide 61 (80 %) by heating it at 80 °C with tetrabutylammonium bromide in toluene. The acetate groups were hydrolysed using Zemplén conditions to furnish 62 quantitatively. The primary hydroxyl group in 62 was protected as a tBuPh2Si ether 63 (85 %) on reaction with TBDPSCl in DMF at 0 °C, and as a tBuMe2Si ether 94 (87 %) on reaction with TBDMSCl in DMF at 0 °C in the presence of imidazole. PTScatalysed isopropylidenation of the 3,4-diols 63 and 94 with 2,2-dimethoxypropane in dry acetone gave the 3,4-O-acetonide derivatives 53 (88 %) and 95 (90 %), respectively. On the other hand, the glycosyl acceptor 53 was converted into the glycosyl acceptor 92. The free hydroxyl group in compound 53 was protected as an acetate group on reaction with acetic anhydride in pyridine in the presence of DMAP giving 89 (88 %). The silyl ether in 89 was cleaved with a molar solution of TBAF in THF affording compound 90 in 87 % yield. The free hydroxyl group in 90 was then subjected to an oxidation using the TEMPO method affording the aldehyde which was in turn oxidised with sodium chlorite to the corresponding acid. The acid was converted to the amide 91, making use of Staab's method, in which the acid was activated with CDI in dichloromethane to give the imidazolide, which upon reaction with ammonia furnished the amide 91 in an overall yield of 95 %. The required glycosyl acceptor 92 was obtained in quantitative yield by cleavage of the ester bond at position 5 under Zemplén conditions. Disaccharide formation was achieved employing the Jacquinet and Blatter method, which involves the use of glycosyl donor 67 and TMSOTf. No reaction was observed between this donor and acceptor 92, which may reflect the low nucleophilicity of the acceptor. On the contrary, glycosylation with acceptor 53 gave 68 (79 %). Deprotection of the silyl group in the disaccharide 68 was easily accomplished on treatment with a molar solution of TBAF in THF at RT affording 71 (89 %). Synthesis of the uronamide 72 was achieved after three major steps, in an overall yield of 98 %. Oxidation of the primary hydroxyl group in unit F to the corresponding aldehyde was accomplished with sodium hypochlorite and TEMPO. Oxidation of the crude aldehyde to the carboxylic acid with sodium chlorite followed by amide formation according to Staab gave 72. Removal of the isopropylidene group from 72 with trifluoroacetic acid (TFA) at RT furnished the diol 73 (89 %). Introduction of the carbamoyl group at C-4F position was achieved in two steps. Conversion of the diol 73 into the cyclic carbonate 76 with CDI in CH2Cl2 (84 %) and subsequent ring opening of this carbonate by bubbling a stream of gaseous ammonia into the CH2Cl2 solution at 0 °C gave 74 (62 %) as well as its isomer 77 (21 %). Dehalogenation of the N-trichloroacetyl group was intensively studied, but interactions of other functional groups in the studied substances could not be avoided. The base-labile carbonate in 76 and the carbamoyl group in urethane 74 were cleaved under the reaction conditions. Hydrolysis of 76 with 0.5 M LiOH in MeOH-THF (1:1) followed by acetylation gave 80 (73 %), while its reduction with NaBH4 in ethanol followed by acetylation gave 82 (60 °C, 85 %; RT, 83 %). On the other hand, reduction of 74 with NaBH4 in ethanol at 60 °C followed by acetylation gave 82 (78 %), while performing the reduction step at 5 °C (THF-MeOH 4:1) or at RT (ethanol or isopropanol) gave 80 in an average yield of 65 %. In a non reproducible reaction (NaBH4, EtOH, RT, then Ac2O, pyridine, RT), the desired compound 83 (42 %) was obtained accompanied by 82 (46 %) The reaction between the N-trichloroacetyl group and NaBH3CN was also fruitless. The phosphonate grouping was installed making use of Arbuzov reaction furnishing 85 (70 %). Trisaccharides could not be obtained from the oxazoline donor 42 (prepared from chitobiose octaacetate 86) through its reaction with acceptor 53. There was also no coupling product between the recently synthesized donor 88 and the acceptor 92. However, in this work, trisaccharide formation was achieved through the glycosylation reaction of donor 88 and acceptor 95 in 50 % yield (-30 °C, 1,2-dichloroethane, 3 Å, TMSOTf-TEA). Selective deprotection of the TBDMS group in compound 96 was accomplished at -10 °C with 1 eq of a molar solution of TBAF in THF. The free hydroxyl group of 97 was subjected to an oxidation using the TEMPO method affording the aldehyde. After oxidation of the aldehyde with sodium chlorite, the resulting carboxylic acid was converted according to Staab's method into the amide 93 in an overall yield of 95 % (based on 96). There were difficulties in converting the N-phthalimido group in 93 to the N-acetyl group which is necessary for biological activity of moenomycin-type compounds, since the reactions were accompanied by elimination of HBr. In conclusion, the synthetic methods employed in this work allow to prepare the di- and trisaccharides C-phosphonate analogues of moenomycin A12
Synthese von Phosphonat-Analoga des Antibiotikums Moenomycin A12 Universität Leipzig, Dissertation Diese Arbeit enthält 130 Seiten, 73 Abbildungen, 1 Tabelle, 156 Literaturangaben Referat: Im Rahmen der vorliegenden Arbeit wurden C-Glycosid-Di- und Trisaccharid-Bausteine des Antibiotikums Moenomycin A12 ausgehend von b-D-Galactose-pentaacetat hergestellt. Das Ausgangmaterial wurde in D-Galactoheptonamid übergeführt. Die Einheit F des Disaccharidbausteins hat alle Substituenten, die die Einheit F des Moenomycins A12 hat. Der ausgearbeitete Syntheseweg sollte zur Synthese anderer Analoga geeignet sein
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22

Franke, Patrick. "Vitamin D3-Analogon /Beta-Cyclodextrin-Kavitate- Herstellung,Charackterisierung und In-vitro-Liberation aus Dermatika-." Doctoral thesis, Humboldt-Universität zu Berlin, Mathematisch-Naturwissenschaftliche Fakultät I, 1998. http://dx.doi.org/10.18452/14339.

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Das Ziel der vorliegenden Arbeit war die Evaluierung der Möglichkeit der Bildung von Einschlußverbindungen eines neuen Vitamin D3 Analogon mit nativem [beta]-Cyclodextrin, Dimethyl-[beta]-Cyclodextrin, [beta]-Cyclodextrin-Polymer, Maltosyl-[beta]-Cyclodextrin, Hydroxypropyl-[beta]-Cyclodextrin und Carboxyethyl-[beta]-Cyclodextrin. Die resultierenden Addukte wurden im Hinblick auf Zusammensetzung und Eigenschaften charakterisiert. Weiterhin wurden in vitro und in vivo Untersuchungen durchgeführt, um den Einfluß von [beta]-Cyclodextrinen, vor allem im Hinblick auf Retardierungseffekte, nach Einarbeitung in Salben für die Indikation Psoriasis zu interpretieren. Die Herstellung der festen Kavitate erfolgte in Abhängigkeit vom Cyclodextrin-Typ mittels Knetmethode oder Kopräzipitation. Die Assoziatbildung mit [beta]-Cyclodextrinen in Lösung führte zu einer deutlichen Verbesserung der Löslichkeit des Vitamin D3 Analogon. Zur Ermittlung von Löslichkeitsisothermen wurden von den Systemen Phasenlöslichkeitsdiagramme aufgenommen sowie Komplexstabilitätskonstanten berechnet. Zur Charakterisierung der festen dienten DSC-Untersuchungen. Die Anwesenheit von [beta]-Cyclodextrinen führte zu einer Reduktion der Freisetzungsrate der aktiven Verbindung in vitro, besonders im Falle von nativem [beta]-Cyclodextrin. Auch ein deutlich reduzierter Effekt im Hinblick auf die Epidermishyperplasie von Nacktmäusen ist in vivo demonstrierbar. Die Ergebnisse werden im Rahmen der Fragestellung eines Retardierungseffektes sowie einer besseren Hautverträglichkeit, systemischen Nebenwirkungen und lokaler Effektivität des neuen Vitamin D3 Analogon diskutiert.
The aim of the present work was to study the possibility of forming cavitates of a new Vitamin D3 analogue in native [beta]-cyclodextrin, dimethyl-[beta]-cyclodextrin, [beta]-cyclodextrin-polymer, maltosyl-[beta]-cyclodextrin, hydroxypropyl-[beta]-cyclodextrin and carboxyethyl-[beta]-cyclodextrin and to characterize the resulting adducts as regards their composition and properties. Furthermore, in vitro and in vivo studies will be conducted to examine the influence of the [beta]-cyclodextrins in view to retardation effects after incorporation in ointments chosen for the treatment of psoriasis. The solid inclusions are produced with the kneading method or by co-precipitation, depending on the type of cyclodextrin. Phase-solubility diagrams will be drawn and complex stability constants calculated. The formation of associates with the cyclodextrins leads to a substantial improvement of the solubility of the drug. DSC studies are used to characterize the solid associates. The presence of [beta]-cyclodextrins leads to a reduction of the release rate of the active substance in vitro, especially in the case of native [beta]-cyclodextrin. A much reduced effect with regard to epidermal hyperplasia of nude mice is also demonstrable in vivo. The findings are discussed within the framework of the question of retardation and better tolerance as regards skin irritation, systemic side effects and local efficacy of the Vitamin D3 analogue.
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23

Chien, Tran Van [Verfasser]. "Design, Synthesis and Biological Evaluation of Conformationally Constrained Helicokinin I Analogues / Tran Van Chien." Wuppertal : Universitätsbibliothek Wuppertal, 2014. http://d-nb.info/1065197195/34.

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24

Li, Feng [Verfasser]. "Synthesis of branched amino acids : isonorstatine, phenylisothreonine, lactacystin analogues, and amino polyols / Feng Li." Berlin : Logos-Verl, 2007. http://d-nb.info/997158891/34.

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25

Jaradat, Da'san Mahmoud Mousa [Verfasser]. "Synthesis of glycoconjugates by Staudinger reactions : (Novel analogues of glycopeptides) / Da'san Mahmoud Mousa Jaradat." Berlin : Freie Universität Berlin, 2010. http://d-nb.info/1025088255/34.

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26

Heerdegen, Desirée [Verfasser], and Franz [Akademischer Betreuer] Bracher. "Synthesis of steroid-like analogues of cholesterol biosynthesis inhibitors / Desirée Heerdegen ; Betreuer: Franz Bracher." München : Universitätsbibliothek der Ludwig-Maximilians-Universität, 2020. http://d-nb.info/1219852112/34.

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Wicht, Richard [Verfasser]. "Isocorrolato-Metallkomplexe als Kofaktor F430-Analoga / Richard Wicht." München : Verlag Dr. Hut, 2015. http://d-nb.info/1079768238/34.

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28

Gün, Ümit [Verfasser]. "Synthese von Aminokonduritolen und Inositolphosphat-Analoga / Ümit Gün." Wuppertal : Universitätsbibliothek Wuppertal, 2015. http://d-nb.info/108079655X/34.

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29

Fischer, Sonja. "Ein flexibler synthetischer Zugang zu pharmakologisch relevanten Analoga des Mumbaistatins mittels Aren-Cr(CO)3-Chemie." [S.l.] : [s.n.], 2006. http://deposit.ddb.de/cgi-bin/dokserv?idn=98415390X.

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30

Wang, Yan [Verfasser]. "Synthesen von NAD+-Analoga und ihre Anwendungen / Yan Wang." Konstanz : Bibliothek der Universität Konstanz, 2015. http://d-nb.info/1079983791/34.

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31

Oberhauser, Clara Mareike [Verfasser]. "Biotransformationen von Farnesylpyrophosphat-Analoga durch Sesquiterpencyclasen / Clara Mareike Oberhauser." Hannover : Gottfried Wilhelm Leibniz Universität Hannover, 2018. http://d-nb.info/1172414572/34.

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32

Mueller, Heiko Carl. "Synthese carbocyclischer Analoga oxidativ erzeugter DNA-Schäden." Diss., lmu, 2008. http://nbn-resolving.de/urn:nbn:de:bvb:19-90171.

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33

Schütz, Jan-Hendrik [Verfasser], Philipp [Akademischer Betreuer] Vana, and Michael [Akademischer Betreuer] Buback. "Bioinspirierte Titin-analoge Polymere / Jan-Hendrik Schütz. Gutachter: Philipp Vana ; Michael Buback. Betreuer: Philipp Vana." Göttingen : Niedersächsische Staats- und Universitätsbibliothek Göttingen, 2014. http://d-nb.info/1062770684/34.

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Schütz, Jan-Hendrik Verfasser], Philipp [Akademischer Betreuer] Vana, and Michael [Akademischer Betreuer] [Buback. "Bioinspirierte Titin-analoge Polymere / Jan-Hendrik Schütz. Gutachter: Philipp Vana ; Michael Buback. Betreuer: Philipp Vana." Göttingen : Niedersächsische Staats- und Universitätsbibliothek Göttingen, 2014. http://nbn-resolving.de/urn:nbn:de:gbv:7-11858/00-1735-0000-0023-993F-1-5.

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35

Mitra, Michal. "Charakterizace sýrových analogů vyrobených s přídavkem ořechového oleje." Master's thesis, Vysoké učení technické v Brně. Fakulta chemická, 2020. http://www.nusl.cz/ntk/nusl-413559.

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This thesis deals with the production and characterization of cheese analogues, i.e. products where some of the dairy components are partially or completely replaced by a non-dairy component. Model samples – Eidam type cheese and analogue with the addition of pistachio oil, were produced by a conventional technological process at MENDELU in Brno. Free and bound fatty acids, volatile substances and sensory quality were selected and monitored as the main characterizing parameters of the sample quality. The aim was to characterize the differences between the samples caused by the addition of nut oil in the monitored parameters. The HS-SPME-GC-MS method was used for the identification and semi-quantification of volatiles. The extraction of fats from the samples was performed with a mixture of solvents (diethyl ether, petroleum ether), fatty acids were converted to methyl esters by acid esterification with methanolic solution of boron trifluoride as a catalyst and subsequently identified and quantified by GC-FID. Descriptive scales and comparisons with standard were used to sensory evaluate the appearance, color, texture, odor, taste, and overall acceptability of the samples. The structure was monitored by electron microscopy. The results show that the addition of pistachio oil affects the sensory properties, the maturation process (higher content of volatile substances), the nutritional value (increased content of unsaturated fatty acids) and the stability of the product.
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36

Wallrodt, Sarah [Verfasser]. "Synthesis and Characterisation of NAD+ Analogues for the Cellular Imaging of Poly(ADP-Ribos)ylation / Sarah Wallrodt." Konstanz : Bibliothek der Universität Konstanz, 2017. http://d-nb.info/1131041089/34.

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Tulimat, Layla [Verfasser], Wolfgang [Akademischer Betreuer] Stahl, and Arne [Akademischer Betreuer] Lüchow. "Microwave spectroscopic investigation of oxygen-containing organic components and sulfur analogues / Layla Tulimat ; Wolfgang Stahl, Arne Lüchow." Aachen : Universitätsbibliothek der RWTH Aachen, 2016. http://d-nb.info/1156786118/34.

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38

Stevens, Hendrik [Verfasser]. "Mechanistic Investigations of Metal-Metal Cooperativity in Dinickel Complexes and Iron/Cobalt Prussian Blue Analogues / Hendrik Stevens." Göttingen : Niedersächsische Staats- und Universitätsbibliothek Göttingen, 2020. http://d-nb.info/1233481312/34.

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39

Kausch-Busies, Nina [Verfasser]. "Entwicklung und stereoselektive Synthese von eisenhaltigen Eicosanoid-Analoga / Nina Kausch-Busies." München : Verlag Dr. Hut, 2010. http://d-nb.info/1008331279/34.

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Tang, Wufeng [Verfasser]. "Studien zum synthetischen Zugang zu Ripostatinen und deren Analoga / Wufeng Tang." Hannover : Technische Informationsbibliothek und Universitätsbibliothek Hannover (TIB), 2014. http://d-nb.info/1063002125/34.

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[Verfasser], Khairan, and Claus [Akademischer Betreuer] Jacob. "Synthesis of natural products, their synthetic analogues and evaluation of various associated biological activities / Khairan. Betreuer: Claus Jacob." Saarbrücken : Saarländische Universitäts- und Landesbibliothek, 2013. http://d-nb.info/1053681852/34.

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42

Liebhold, Mike Patrick [Verfasser], and Shu-Ming [Akademischer Betreuer] Li. "Biochemical Investigations on Microbial Prenyltransferases in the Presence of DMAPP Analogues / Mike Patrick Liebhold. Betreuer: Shu-Ming Li." Marburg : Philipps-Universität Marburg, 2015. http://d-nb.info/1071947915/34.

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43

Schenk, Oliver [Verfasser]. "Grain boundary structure in minerals and analogues during recrystallization in the presence of a fluid phase / Oliver Schenk." Aachen : Shaker, 2006. http://d-nb.info/1170528848/34.

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44

Benningshof, Jorg Cornelis Johannes. "Studies towards the total synthesis of Solanoeclepin A synthesis of analogues containing the tetracyclic left-hand substructure /." [S.l. : Amsterdam : s.n.] ; Universiteit van Amsterdam [Host], 2001. http://dare.uva.nl/document/85590.

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45

Felkel, Michael [Verfasser]. "Synthese Pyrimidin-basierter 24-Desoxybiphenomycin B-Analoga / Michael Felkel." München : Verlag Dr. Hut, 2011. http://d-nb.info/1018983074/34.

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46

Argyrakis, Wassiliki Angelika [Verfasser]. "Biomimetische Oxidationen mit chiralen, organischen Hydroperoxiden als Flavin-Analoga / Wassiliki Angelika Argyrakis." München : Verlag Dr. Hut, 2011. http://d-nb.info/1011441470/34.

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47

Scheck, Michael [Verfasser]. "Synthese von Naturstoff-Analoga und ihre biologische Evaluierung als Phosphataseinhibitoren / Michael Scheck." Dortmund : Universitätsbibliothek Technische Universität Dortmund, 2005. http://d-nb.info/1011533421/34.

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48

Ockenfels, Andreas. "Funktionelle Charakterisierung von Chromophorvarianten in Rhodopsin und Bacteriorhodopsin - Functional characterization of chromophore analogues in rhodopsin and bacteriorhodopsin." Gerhard-Mercator-Universitaet Duisburg, 2001. http://www.ub.uni-duisburg.de/ETD-db/theses/available/duett-07172001-082136/.

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Abstract:
The visual pigment of vertebrates (rhodopsin), a member of the large class of G-protein-coupled receptors, and the photosynthetic pigment bacteriorhodopsin of halobacterium salinarum, an active pump, contain retinal as prosthetic group. The replacement of the native retinal by analogue chromophores helps to understand the molecular function of the light sensitive ligands. In order to study the intermolecular interaction between chromophore and protein three retinal derivatives were synthesized and incoporated (9-desmethylretinal, 9-ethylretinal and 9-isopropylretinal) which together with the native chromophore constitute a homologous series with systematically changed size of the substituent at position 9. In addition three analogue retinals with modification at position 10 and/or 13 (10-methylretinal, 13-demethylretinal and 10-methyl-13-demethylretinal) were also synthesized and studied particulary to understand the intramolecular interaction of the chromophore of rhodopsin.
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Förg, Katharina [Verfasser], and Henning A. [Akademischer Betreuer] Höppe. "On New Silicate-Analogous Host Structures For Phosphors / Katharina Förg. Betreuer: Henning A. Höppe." Augsburg : Universität Augsburg, 2016. http://d-nb.info/1109746911/34.

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50

Westmeier, Johannes [Verfasser], and Paultheo von [Akademischer Betreuer] Zezschwitz. "Kupfer- und Rhodium-katalysierte asymmetrische Additionen an Cycloalkenone und analoge N-Sulfonyl-Imine / Johannes Westmeier. Betreuer: Paultheo von Zezschwitz." Marburg : Philipps-Universität Marburg, 2015. http://d-nb.info/1069375152/34.

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