Annual Report 2007
To order the 2007 annual report please contact:
Deutsche Forschungsanstalt für Lebensmittelchemie
Mrs. A. Stoiber
Lise-Meitner-Strasse 34
D-85354 Freising, Germany
Phone: ++49 8161 712928
Fax: ++49 8161 712970
Anneliese.Stoiber@lrz.tu-muenchen.de
Contents
Structure and Bioactivity of Low-Molecular Food Ingredients (Hedonic Value)
- Potential of Acrylamide Formation in Wheat Flour Depending on Sulphur Fertilisation
- Comparison of the Key Odorants in Raw and Roasted Peanuts
- Comparison of Important Aroma-Active Compounds Formed in Model Systems of either Enzymatic or Metal-Catalyzed Degradation of α-Linolenic Acid
- Model Experiments on the Metabolic Pathway of Precursors of Important Aroma Compounds in Cheese
- Characterisation of Important Odorants in Fresh Tomatoes
- Comparison of Odorants with Fruity or Coconut-Like Odour-Quality in Hand-Squeezed Pineapple Juice and a Commercial Juice Made of Concentrate
- Effect of Feeding Herbs on the Spectrum of Volatile Metabolites in Cooked Beef
- Clarification of the Most Important Odotopes Responsible for the Odour Activity of Fruity Smelling Esters
- Reactions of Food Odorants on Metal Oxide Surfaces - Investigations on the Effectiveness of Electronic Noses
- Efficacy of the Transfer of Linalool, Geraniol and 4-Methyl-4-sulfanyl-2-pentanone from Hops into Beer and their Impact on Beer Flavour
- Identification of Potent Odorants in Two Different Types of Leather
Development of Analytical Methods
- Optimisation of Proton Transfer Reaction - Mass Spectrometry (PTR-MS) for Odorant Analysis
- Development of a Stable Isotope Dilution Assay for the Determination of Glutathione and Cysteine
Correlation between the Chemical Structure and the Physical Properties of Biopolymers
- Effect of Free Air CO2 Enrichment on the Protein Composition of Wheat
- Enzymatic Activities and Techno-Functional Properties of Wheat as Affected by Germination
- Comparative Studies on the Effects of Glycolipids in Bread Making
- Influence of the Fatty Acid Residue on the Techno-Functional Properties of Phosphatidyl Choline
- High-Pressure Treatment of Wheat Gluten: Production and Properties of Films
- Isolation of Endogenous Peptidases from Germinating Rye
- Comparative Studies on the Coeliac-Specific Immunological Effects of Gliadin, Secalin, Hordein, and Avenin
Physiological Effects of Food Ingredients
- Active Transport Mechanisms of Resveratrol Conjugates Formed in Humans
- Postprandial Glucose Response and Insulin Sensitivity are Improved by Whole Wheat Bread Fortified with Germinated Wheat Seedlings
- Identification of Coffee Brew Components as Inducers or Inhibitors of the Expression of Genes Associated with Gastric Acid Secretion
- Development of a Liposome Model for the Assessment of the Antioxidant Acitivity in Biomembranes
- Identification of the Orange Juice and its Components as Stimulators of the IL-10 Production in Buccal Cells
- Influence of Sulforaphane on the Glutathione-Dependent Detoxification of Acrylamide in Human Caco-2 Cells
- Induction of Heat Shock Proteins and the Proteasome System by Casein-Nε-Carboxymethyllysine and Nε-Carboxymethyllysine in Caco-2 Cells
Food Composition Tables
- Variations of Total Folate Concentrations in Plant Foods Determined by Stable Isotope Dilution Assays
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