@misc{MurawskiBuergerVorogushynetal.2016, author = {Murawski, Aline and B{\"u}rger, Gerd and Vorogushyn, Sergiy and Merz, Bruno}, title = {Can local climate variability be explained by weather patterns?}, series = {Postprints der Universit{\"a}t Potsdam : Mathematisch-Naturwissenschaftliche Reihe}, journal = {Postprints der Universit{\"a}t Potsdam : Mathematisch-Naturwissenschaftliche Reihe}, number = {525}, issn = {1866-8372}, doi = {10.25932/publishup-41015}, url = {http://nbn-resolving.de/urn:nbn:de:kobv:517-opus4-410155}, pages = {24}, year = {2016}, abstract = {To understand past flood changes in the Rhine catchment and in particular the role of anthropogenic climate change in extreme flows, an attribution study relying on a proper GCM (general circulation model) downscaling is needed. A downscaling based on conditioning a stochastic weather generator on weather patterns is a promising approach. This approach assumes a strong link between weather patterns and local climate, and sufficient GCM skill in reproducing weather pattern climatology. These presuppositions are unprecedentedly evaluated here using 111 years of daily climate data from 490 stations in the Rhine basin and comprehensively testing the number of classification parameters and GCM weather pattern characteristics. A classification based on a combination of mean sea level pressure, temperature, and humidity from the ERA20C reanalysis of atmospheric fields over central Europe with 40 weather types was found to be the most appropriate for stratifying six local climate variables. The corresponding skill is quite diverse though, ranging from good for radiation to poor for precipitation. Especially for the latter it was apparent that pressure fields alone cannot sufficiently stratify local variability. To test the skill of the latest generation of GCMs from the CMIP5 ensemble in reproducing the frequency, seasonality, and persistence of the derived weather patterns, output from 15 GCMs is evaluated. Most GCMs are able to capture these characteristics well, but some models showed consistent deviations in all three evaluation criteria and should be excluded from further attribution analysis.}, language = {en} } @article{RawelHuschekSaguTchewonpietal.2019, author = {Rawel, Harshadrai Manilal and Huschek, Gerd and Sagu Tchewonpi, Sorel and Homann, Thomas}, title = {Cocoa Bean Proteins}, series = {Nutrients}, volume = {11}, journal = {Nutrients}, number = {2}, publisher = {Molecular Diversity Preservation International}, address = {Basel}, issn = {2072-6643}, doi = {10.3390/nu11020428}, pages = {20}, year = {2019}, abstract = {The protein fractions of cocoa have been implicated influencing both the bioactive potential and sensory properties of cocoa and cocoa products. The objective of the present review is to show the impact of different stages of cultivation and processing with regard to the changes induced in the protein fractions. Special focus has been laid on the major seed storage proteins throughout the different stages of processing. The study starts with classical introduction of the extraction and the characterization methods used, while addressing classification approaches of cocoa proteins evolved during the timeline. The changes in protein composition during ripening and maturation of cocoa seeds, together with the possible modifications during the post-harvest processing (fermentation, drying, and roasting), have been documented. Finally, the bioactive potential arising directly or indirectly from cocoa proteins has been elucidated. The "state of the art" suggests that exploration of other potentially bioactive components in cocoa needs to be undertaken, while considering the complexity of reaction products occurring during the roasting phase of the post-harvest processing. Finally, the utilization of partially processed cocoa beans (e.g., fermented, conciliatory thermal treatment) can be recommended, providing a large reservoir of bioactive potentials arising from the protein components that could be instrumented in functionalizing foods.}, language = {en} } @misc{RawelHuschekSaguTchewonpietal.2019, author = {Rawel, Harshadrai Manilal and Huschek, Gerd and Sagu Tchewonpi, Sorel and Homann, Thomas}, title = {Cocoa Bean Proteins}, series = {Postprints der Universit{\"a}t Potsdam: Mathematisch-Naturwissenschaftliche Reihe}, journal = {Postprints der Universit{\"a}t Potsdam: Mathematisch-Naturwissenschaftliche Reihe}, number = {681}, issn = {1866-8372}, doi = {10.25932/publishup-42595}, url = {http://nbn-resolving.de/urn:nbn:de:kobv:517-opus4-425953}, pages = {20}, year = {2019}, abstract = {The protein fractions of cocoa have been implicated influencing both the bioactive potential and sensory properties of cocoa and cocoa products. The objective of the present review is to show the impact of different stages of cultivation and processing with regard to the changes induced in the protein fractions. Special focus has been laid on the major seed storage proteins throughout the different stages of processing. The study starts with classical introduction of the extraction and the characterization methods used, while addressing classification approaches of cocoa proteins evolved during the timeline. The changes in protein composition during ripening and maturation of cocoa seeds, together with the possible modifications during the post-harvest processing (fermentation, drying, and roasting), have been documented. Finally, the bioactive potential arising directly or indirectly from cocoa proteins has been elucidated. The "state of the art" suggests that exploration of other potentially bioactive components in cocoa needs to be undertaken, while considering the complexity of reaction products occurring during the roasting phase of the post-harvest processing. Finally, the utilization of partially processed cocoa beans (e.g., fermented, conciliatory thermal treatment) can be recommended, providing a large reservoir of bioactive potentials arising from the protein components that could be instrumented in functionalizing foods.}, language = {en} }