Dietmar R Kammerer

Summary

Affiliation: University of Hohenheim
Country: Germany

Publications

  1. doi request reprint Adsorption and ion exchange: basic principles and their application in food processing
    Judith Kammerer
    Hohenheim University, Institute of Food Science and Biotechnology, Chair Plant Foodstuff Technology, Stuttgart, Germany
    J Agric Food Chem 59:22-42. 2011
  2. doi request reprint Influence of thermal treatment on color, enzyme activities, and antioxidant capacity of innovative pastelike parsley products
    Andrea Kaiser
    Institute of Food Science and Biotechnology, Chair Plant Foodstuff Technology, Hohenheim University, Garbenstrasse 25, D 70599 Stuttgart, Germany
    J Agric Food Chem 60:3291-301. 2012
  3. doi request reprint Pilot-scale resin adsorption as a means to recover and fractionate apple polyphenols
    Dietmar R Kammerer
    The New Zealand Institute for Plant and Food Research Ltd, 120 Mt Albert Road, Private Bag, 92 169 Auckland, New Zealand
    J Agric Food Chem 58:6787-96. 2010
  4. doi request reprint Identification and quantitation of carotenoids and tocopherols in seed oils recovered from different Rosaceae species
    Matthias Fromm
    Chair Plant Foodstuff Technology, Institute of Food Science and Biotechnology, Hohenheim University, Garbenstrasse 25, D 70599 Stuttgart, Germany
    J Agric Food Chem 60:10733-42. 2012
  5. doi request reprint Recovery and characterisation of coloured phenolic preparations from apple seeds
    Matthias Fromm
    Hohenheim University, Institute of Food Science and Biotechnology, Chair Plant Foodstuff Technology, Garbenstrasse 25, D 70599 Stuttgart, Germany
    Food Chem 136:1277-87. 2013
  6. ncbi request reprint Characterization of major and minor alk(en)ylresorcinols from mango (Mangifera indica L.) peels by high-performance liquid chromatography/atmospheric pressure chemical ionization mass spectrometry
    Matthias Knödler
    Institute of Food Technology, Section Plant Foodstuff Technology, Hohenheim University, August von Hartmann Strasse 3, D 70599 Stuttgart, Germany
    Rapid Commun Mass Spectrom 21:945-51. 2007
  7. doi request reprint Impact of blanching on polyphenol stability and antioxidant capacity of innovative coriander (Coriandrum sativum L.) pastes
    Andrea Kaiser
    Hohenheim University, Institute of Food Science and Biotechnology, Chair Plant Foodstuff Technology, Garbenstrasse 25, D 70599 Stuttgart, Germany
    Food Chem 140:332-9. 2013
  8. doi request reprint Effects of blanching on polyphenol stability of innovative paste-like parsley (Petroselinum crispum (Mill.) Nym ex A. W. Hill) and marjoram (Origanum majorana L.) products
    Andrea Kaiser
    Hohenheim University, Institute of Food Science and Biotechnology, Chair Plant Foodstuff Technology, Garbenstrasse 25, D 70599 Stuttgart, Germany
    Food Chem 138:1648-56. 2013
  9. doi request reprint Thermal stability of anthocyanins and colourless phenolics in pomegranate (Punica granatum L.) juices and model solutions
    Ulrike A Fischer
    Hohenheim University, Institute of Food Science and Biotechnology, Chair Plant Foodstuff Technology, Garbenstrasse 25, D 70599 Stuttgart, Germany
    Food Chem 138:1800-9. 2013
  10. ncbi request reprint Quantification of polyacetylenes in apiaceous plants by high-performance liquid chromatography coupled with diode array detection
    Maike Kramer
    Institute of Food Science and Biotechnology, Chair of Plant Foodstuff Technology, Hohenheim University, Garbenstrasse 25, D 70599 Stuttgart, Germany
    Z Naturforsch C 66:319-27. 2011

Collaborators

Detail Information

Publications16

  1. doi request reprint Adsorption and ion exchange: basic principles and their application in food processing
    Judith Kammerer
    Hohenheim University, Institute of Food Science and Biotechnology, Chair Plant Foodstuff Technology, Stuttgart, Germany
    J Agric Food Chem 59:22-42. 2011
    ....
  2. doi request reprint Influence of thermal treatment on color, enzyme activities, and antioxidant capacity of innovative pastelike parsley products
    Andrea Kaiser
    Institute of Food Science and Biotechnology, Chair Plant Foodstuff Technology, Hohenheim University, Garbenstrasse 25, D 70599 Stuttgart, Germany
    J Agric Food Chem 60:3291-301. 2012
    ..Consequently, the innovative process presented in this study allows the production of novel herb and spice products characterized by improved sensory quality as compared to conventional spice products...
  3. doi request reprint Pilot-scale resin adsorption as a means to recover and fractionate apple polyphenols
    Dietmar R Kammerer
    The New Zealand Institute for Plant and Food Research Ltd, 120 Mt Albert Road, Private Bag, 92 169 Auckland, New Zealand
    J Agric Food Chem 58:6787-96. 2010
    ....
  4. doi request reprint Identification and quantitation of carotenoids and tocopherols in seed oils recovered from different Rosaceae species
    Matthias Fromm
    Chair Plant Foodstuff Technology, Institute of Food Science and Biotechnology, Hohenheim University, Garbenstrasse 25, D 70599 Stuttgart, Germany
    J Agric Food Chem 60:10733-42. 2012
    ..The results of the present study contribute to a more economical and exhaustive exploitation of seed byproducts arising from the processing of these Rosaceous fruits...
  5. doi request reprint Recovery and characterisation of coloured phenolic preparations from apple seeds
    Matthias Fromm
    Hohenheim University, Institute of Food Science and Biotechnology, Chair Plant Foodstuff Technology, Garbenstrasse 25, D 70599 Stuttgart, Germany
    Food Chem 136:1277-87. 2013
    ..Compared to the phloridzin model solution, extracts recovered from the seeds showed comparable and even better results, thus indicating such preparations to be a promising alternative to synthetic yellow dyes...
  6. ncbi request reprint Characterization of major and minor alk(en)ylresorcinols from mango (Mangifera indica L.) peels by high-performance liquid chromatography/atmospheric pressure chemical ionization mass spectrometry
    Matthias Knödler
    Institute of Food Technology, Section Plant Foodstuff Technology, Hohenheim University, August von Hartmann Strasse 3, D 70599 Stuttgart, Germany
    Rapid Commun Mass Spectrom 21:945-51. 2007
    ....
  7. doi request reprint Impact of blanching on polyphenol stability and antioxidant capacity of innovative coriander (Coriandrum sativum L.) pastes
    Andrea Kaiser
    Hohenheim University, Institute of Food Science and Biotechnology, Chair Plant Foodstuff Technology, Garbenstrasse 25, D 70599 Stuttgart, Germany
    Food Chem 140:332-9. 2013
    ..Thus, short-time water-blanching is recommended as the initial unit in the processing of coriander leaves and fruits into novel pasty products...
  8. doi request reprint Effects of blanching on polyphenol stability of innovative paste-like parsley (Petroselinum crispum (Mill.) Nym ex A. W. Hill) and marjoram (Origanum majorana L.) products
    Andrea Kaiser
    Hohenheim University, Institute of Food Science and Biotechnology, Chair Plant Foodstuff Technology, Garbenstrasse 25, D 70599 Stuttgart, Germany
    Food Chem 138:1648-56. 2013
    ..Consequently, blanching is a recommendable initial operation in the processing of parsley and marjoram into novel paste-like products...
  9. doi request reprint Thermal stability of anthocyanins and colourless phenolics in pomegranate (Punica granatum L.) juices and model solutions
    Ulrike A Fischer
    Hohenheim University, Institute of Food Science and Biotechnology, Chair Plant Foodstuff Technology, Garbenstrasse 25, D 70599 Stuttgart, Germany
    Food Chem 138:1800-9. 2013
    ..Unexpectedly, the HMF contents only slightly increased upon forced heating. Therefore, the visual appearance does not adequately reflect the quality and storage stability of pomegranate juices...
  10. ncbi request reprint Quantification of polyacetylenes in apiaceous plants by high-performance liquid chromatography coupled with diode array detection
    Maike Kramer
    Institute of Food Science and Biotechnology, Chair of Plant Foodstuff Technology, Hohenheim University, Garbenstrasse 25, D 70599 Stuttgart, Germany
    Z Naturforsch C 66:319-27. 2011
    ....
  11. doi request reprint Characterization and quantitation of low and high molecular weight phenolic compounds in apple seeds
    Matthias Fromm
    Chair Plant Foodstuff Technology, Institute of Food Science and Biotechnology, Hohenheim University, Stuttgart, Germany
    J Agric Food Chem 60:1232-42. 2012
    ..Furthermore, the present work points out a strategy for the sustainable and complete exploitation of apple seeds as valuable agro-industrial byproducts, in particular as a rich source of phloridzin and antioxidant flavanols...
  12. ncbi request reprint Isolation of hydroxycinnamoyltartaric acids from grape pomace by high-speed counter-current chromatography
    Thorsten Maier
    Institute of Food Technology, Section Plant Foodstuff Technology, Hohenheim University, August von Hartmann Strasse 3, D 70599 Stuttgart, Germany
    J Chromatogr A 1128:61-7. 2006
    ..Caftaric and coutaric acids may be used for in vitro and in vivo studies and as reference substances for analytical purposes...
  13. ncbi request reprint Characterization of carotenoids and carotenoid esters in red pepper pods (Capsicum annuum L.) by high-performance liquid chromatography/atmospheric pressure chemical ionization mass spectrometry
    Ute Schweiggert
    Institute of Food Technology, Section Plant Foodstuff Technology, Hohenheim University, August von Hartmann Strasse 3, D 70599 Stuttgart, Germany
    Rapid Commun Mass Spectrom 19:2617-28. 2005
    ..The results obtained from LC-DAD-APCI-MSn experiments demonstrated that the carotenoid profile of red pepper pods is considerably more complex than considered hitherto...
  14. ncbi request reprint Characterization of phenolic acids and flavonoids in dandelion (Taraxacum officinale WEB. ex WIGG.) root and herb by high-performance liquid chromatography/electrospray ionization mass spectrometry
    Katrin Schütz
    Institute of Food Technology, Section Plant Foodstuff Technology, Hohenheim University, August von Hartmann Strasse 3, D 70599 Stuttgart, Germany
    Rapid Commun Mass Spectrom 19:179-86. 2005
    ..The occurrence of di- and triglycosylated flavonoids in particular has not yet been described. This paper marks the first report on HPLC-DAD/ESI-MSn investigations of phenolic compounds in dandelion...
  15. ncbi request reprint A method for the determination of acrylamide in bakery products using ion trap LC-ESI-MS/MS
    Achim Claus
    Institute of Food Technology, Section Plant Foodstuff Technology, Hohenheim University, August von Hartmann Strasse 3, D 70599 Stuttgart, Germany
    Mol Nutr Food Res 49:918-25. 2005
    ..Mean recovery was 102.4% (CV 4.5%), intermediate reproducibility revealed a CV of 2.1%, and a repeatability of CV 6.0%...
  16. doi request reprint Identification and quantification of phenolic compounds from pomegranate (Punica granatum L.) peel, mesocarp, aril and differently produced juices by HPLC-DAD-ESI/MS(n)
    Ulrike A Fischer
    Institute of Food Science and Biotechnology, Chair Plant Foodstuff Technology, Hohenheim University, Garbenstrasse 25, D 70599 Stuttgart, Germany
    Food Chem 127:807-21. 2011
    ....