Annual Report 2008
To order the 2008 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)
- Screening of Odor-active Compounds in Red-fleshed Guavas (Psodium guajava L.) by Aroma Extract Dilution Analysis
- Determination of the Enantiomeric Distribution of Aroma-Active Thiols in Red-Fleshed Guavas
- Characterisation of Important Aroma Compounds in Tomato Juice
- Characterisation of the Key Odorants in Raw and Cooked Asparagus
- Quantitative Study of the Aroma-Active Compounds in Raw and Roasted peanuts
- Correlation between Dimethyl Sulfide and its Precursor S-Methylmethionin in Processed Food Food
- Identification and Quantification of Aroma Active Components in Microencapsulated Fish Oil as Possible Quality Marker
- Transfer of Volatiles into the Milk of Cows Fed on Silage Containing Microencapsulated Essential Oils of Rosemary and Lemon
- Influence of the Drying Technology on Aroma Compounds in Coffee
- Influence of the Juice Concentration Procedure on Aroma Compounds in Pineapple Juice
- Investigation of Aroma Release from Dairy Matrices by means of Proton Transfer Reaction Mass Spectrometry (PTR-MS)
Development of Analytical Methods
- Preparation of Partially Hydrolysed Prolamins as References for the Immunochemical Quantification of Gluten-Derived Peptides
- Identification and Quantitation of Glycidamide in Heat-Processed Foods
- Comparative Quantification of Glycolipid Classes in Commercial Lecithins and Oat Oil
Correlation between the Chemical Structure and the Physical Properties of Biopolymers
- Influence of the Fatty Acid Residue of Phosphatidyl Ethanolamine on the Technofunctional Properties of Wheat Doughs
- Rheological Properties of High Pressure Treated Wheat Gluten Supplemented with Glucose
- Correlations of Technofunctional Properties of S-Deficient Wheat Flours with the Concentrations of Total Glutathione and Cysteine
- Influence of Fusarium Infection on the Quantitative Protein Composition of Common Wheat and Emmer
- Is the Calculation of the Gluten Content by Multiplying the Prolamin Content by Factor 2 Valid?
- Production of Folate-Enriched Bread by Using Germinated Wheat as an Ingredient
Physiological Effects of Food Ingredients
- Influence of Coffee Beverages on the Oxidative Damage in HepG2-Cells after Treatment with Tert-Butyl Hydroperoxide
- Influence of a Controlled Linseed Diet on the Elongation of -Linolenic Acid as Indicated by the Fatty Acid Composition of Human LDL-Particles
- Identification and Quantification of the Major Metabolites of Glucoraphanin in Human Plasma and Urine after Oral Administration of Broccoli
- Influence of Nε -Carboyxmethyllysine on the Formation of Mitochondrial Reactive Oxygen Species in vitro
- Impact of Eicosapentaenoic Acid and Docosahexaenoic Acid on the Insulin Sensitivity in Rats
- Plasma Levels of Advanced Glycation End Products are Decreased in Obese Children Compared to Lean Controls
Food Composition Tables
- Bioactive Compounds in Foods: Anthocyanin Content of Different Fruits
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