Annual Report 2009
To order the 2009 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)
- Identification of the Key Aroma Compounds in Red-fleshed Guavas (Psidium guajava, L.) by Means of Sensory Tests with Model Solutions Based on the Natural Odorant Concentrations
- Method Development for Detection and Monitoring of Allyl Methyl Sulfide in Human Breath after Garlic Consumption
- Key Odorants in Raw and Processed Garlic
- Comparison of the Key Odorants in Raw and Pan-fried Mushrooms
- Analytical and Sensory Investigation of Aroma Release from Model Dairy Products
- Influence of the Drying Technology on Possible Change in Aroma Compounds of Roasted Coffee
- Influence of Juice Processing on Aroma Compounds in Pineapple Juice
- Investigations on Odour-Active Metabolites in Human Urine after Consumption of Asparagus
- Structure-Odour Relationship among Primary, Secondary and Tertiary Thiols as Compared to the Corresponding Alcohols and Thioethers
- Development of Stable Isotope Dilution Assays for the Quantification of 14 Biogenic Amines in Foods
- Characterisation of Indicator Compounds for the Assessment of the Quality of Raw Cocoa Beans with Respect to Fermentation
Development of Analytical Methods
- Development of a Stable Isotope Dilution Assay for the Accurate Quantification of Peptide-Bound Fructoselysine in High Hydrostatic Pressure Treated β-Casein
- Development of a Solvent for the Complete Extraction of Prolamins from Heated Foods
Correlation between the Chemical Structure and the Physical Properties of Biopolymers
- Effect of Free Air CO2 Enrichment on the Protein Composition of Wheat
- Distinction of Spelt and Wheat by Using Typical Protein Markers
- Quantification of Glutathione and Cysteine in Spelt and Einkorn Flours
- Rheological Properties of High Pressure Treated Wheat Gluten Supplemented With Reducing Carbohydrates
- Baking Active Glycolipid Extracts from Commercial Lecithins
- Enzymatic Oxidation of Arabinoxylans with Laccases from Edible Mushrooms
- Protein Composition of Rye Dough as Affected by the Addition of Transglutaminase
- Determination of Celiac Disease Specific Peptidase Activity of Different Germinated Cereals
Physiological Effects of Food Ingredients
- Determination of Uptake and Elongation Rate of α-Linolenic Acid in Human LDL-Particles after Single Dose Application of 13C-Labeled Linseed Oil
- Impact of Resveratrol on Insulin Sensitivity and Parameters of Lipid Metabolism in Healthy Rats
- Development of a Quantitative Realtime-PCR Assay for the Determination of DNA-Methylation of Genes Related to Gastric Acid Secretion in HGT-1 cells
- Decrease of Intracellular Nε-Carboxymethyllysine and Enhanced Expression of Heat Shock Proteins after Repeated Mild Heat Treatment in Human Kidney Cells
- Impact of Technological Processing on the Bioavailability of Brokkoli Glucosinolates
- A Four Week Dietary Intake of Dark Roast Coffee Improves the Plasma Antioxidant Status of Healthy Volunteers
- Functional Genomics of Human Olfactory Receptors with Respect to Key Food Odorants
- Impact of Bread Crust as well as Solvent-Extracted Bread Crust on Insulin Sensitivity and Selected Parameters of Behaviour in Healthy Rats
Food Composition Tables
- Bioactive Compounds in Foods: Phythoestrogen Content of Different Foods
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