{"id":13144,"date":"2022-02-24T10:18:25","date_gmt":"2022-02-24T09:18:25","guid":{"rendered":"https:\/\/antecscientific.com\/das-geheimnis-des-steakmasters-gelueftet\/"},"modified":"2024-05-20T20:06:18","modified_gmt":"2024-05-20T18:06:18","slug":"das-geheimnis-des-steakmasters-gelueftet","status":"publish","type":"post","link":"https:\/\/antecscientific.com\/de\/das-geheimnis-des-steakmasters-gelueftet\/","title":{"rendered":"Das Geheimnis des Steakmasters gel\u00fcftet"},"content":{"rendered":"

Die Experten wissen, dass es bei der Zubereitung von Steaks oder Rippenkoteletts nicht ausreicht, nur Salz und Pfeffer hinzuzuf\u00fcgen. Um die knusprige braune Schicht zu erhalten, wird oft Zucker hinzugef\u00fcgt. Es wird von K\u00fcchenprofis als unverzichtbar angesehen, sowohl wegen seiner Br\u00e4unungsf\u00e4higkeiten als auch wegen seiner geschmacksverst\u00e4rkenden Eigenschaften. Guten Appetit<\/a>!<\/p>\n

Verarbeitete Fleisch- und Fischprodukte werden im Allgemeinen nicht mit ihrem Zuckergehalt in Verbindung gebracht. Um das Bewusstsein f\u00fcr den Zuckerkonsum zu sch\u00e4rfen und die geltenden FDA-Vorschriften f\u00fcr die Kennzeichnung von Lebensmitteln einzuhalten, m\u00fcssen auf den Etiketten von Lebensmitteln genaue Angaben gemacht werden. Die Frage nach dem „Wie viel“<\/em> und „Was“<\/em> wird in einem neuen Anwendungshinweis von Antec beantwortet. Es beschreibt die Analyse von zugesetzten Zuckern in verarbeitetem und gep\u00f6keltem Fleisch und Fisch mit dem ALEXYS Kohlenhydrat-Analyseger\u00e4t<\/a>. Dieses Analyseger\u00e4t f\u00fcr Kohlenhydrate wird in einem breiten Spektrum von Probenmatrices eingesetzt und basiert auf der Hochleistungs-Anionenaustausch-Chromatographie in Kombination mit gepulster amperometrischer Detektion (HPAEC-PAD).<\/p>\n

Weitere Einzelheiten zur Kohlenhydratanalyse finden Sie auf unserer Website<\/a>, oder klicken Sie hier, um den neuen Anwendungshinweis<\/a> herunterzuladen.<\/p>\n","protected":false},"excerpt":{"rendered":"

Die Experten wissen, dass es bei der Zubereitung von Steaks oder Rippenkoteletts nicht ausreicht, nur Salz und Pfeffer hinzuzuf\u00fcgen. Um die knusprige braune Schicht zu erhalten, wird oft Zucker hinzugef\u00fcgt. Es wird von K\u00fcchenprofis als unverzichtbar angesehen, sowohl wegen seiner Br\u00e4unungsf\u00e4higkeiten als auch wegen seiner geschmacksverst\u00e4rkenden Eigenschaften. Guten Appetit! Verarbeitete Fleisch- und Fischprodukte werden im […]<\/p>\n","protected":false},"author":3,"featured_media":12563,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[164],"tags":[],"class_list":["post-13144","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-anwendungen"],"yoast_head":"\nDas Geheimnis des Steakmasters gel\u00fcftet - Antec Scientific<\/title>\n<meta name=\"description\" content=\"Die Analyse von Zuckern in verarbeiteten Fleisch- und Fischprodukten wird in einem neuen Anwendungsbericht von Antec Scientific vorgestellt.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/antecscientific.com\/de\/das-geheimnis-des-steakmasters-gelueftet\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Das Geheimnis des Steakmasters gel\u00fcftet - 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