Inst. Lebensmitteltechnologie und Lebensmittelchemie

141 Items

Recent Submissions
Toxicity Assay for Citrinin, Zearalenone and Zearalenone-14-Sulfate Using the Nematode Caenorhabditis elegans as Model Organism

Keller, Julia ; Borzekowski, Antje ; Haase, Hajo ; Menzel, Ralph ; Rueß, Liliane ; Koch, Matthias (2018-07-09)

To keep pace with the rising number of detected mycotoxins, there is a growing need for fast and reliable toxicity tests to assess potential threats to food safety. Toxicity tests with the bacterial-feeding nematode Caenorhabditis elegans as the model organism are well established. In this study the C. elegans wildtype strain N2 (var. Bristol) was used to investigate the toxic effects of the fo...

Zinc and Sepsis

Alker, Wiebke ; Haase, Hajo (2018-07-27)

Sepsis, defined as a “life-threatening organ dysfunction caused by a dysregulated host-response to infection” is a major health issue worldwide and still lacks a fully elucidated pathobiology and uniform diagnostic tests. The trace element zinc is known to be crucial to ensure an appropriate immune response. During sepsis a redistribution of zinc from serum into the liver has been observed and ...

Spent Yeast from Brewing Processes: A Biodiverse Starting Material for Yeast Extract Production

Jacob, Friedrich Felix ; Striegel, Lisa ; Rychlik, Michael ; Hutzler, Mathias ; Methner, Frank-Jürgen (2019-06-24)

Spent yeast from beer manufacturing is a cost-effective and nutrient-rich starting material for the production of yeast extracts. In this study, it is shown how physiologically important ingredients in a yeast extract are influenced by the composition of the spent yeast from the brewing process. In pilot fermentations, the time of cropping (primary fermentation, lagering) of the spent yeast and...

Influence of Media Heat Sterilization Process on Growth Performance of Representative Strains of the Genus Lactobacillus

Senz, Martin ; Keil, Claudia ; Schmacht, Maximilian ; Palinski, Sophie ; Cämmerer, Bettina ; Hageböck, Martin (2019-02-15)

Lactic acid bacteria (LAB) are widely applied microorganisms in food, feed, and beverage applications, where they can provide essential functionality for product modification, increase product shelf life, or act as beneficial organisms after consumption. Among these, strains of the genus Lactobacillus are often used as starters, probiotics, or biopreservatives. For all these types of bacterial ...

Mathematische Modelle zur Optimierung mechanisch induzierter Mischprozesse

Müller, Jonas (2019)

Das Ziel dieser Arbeit ist die Entwicklung und Anwendung von CFD-Verfahren auf Probleme, die bei großtechnischen, industriellen Mischvorgängen, zum Beispiel während der Weinbereitung oder der Methanproduktion in Biogasanlagen, auftreten. Ein Schwerpunkt liegt dabei auf der Initialisierungsphase der Strömung nach Anschalten eines Propellermixers im Gärtank. Mit herkömmlichen instationären Modell...

In Vitro Studies on Zinc Binding and Buffering by Intestinal Mucins

Maares, Maria Henrietta ; Keil, Claudia ; Koza, Jenny ; Straubing, Sophia ; Schwerdtle, Tanja ; Haase, Hajo (2018-09-07)

The investigation of luminal factors influencing zinc availability and accessibility in the intestine is of great interest when analyzing parameters regulating intestinal zinc resorption. Of note, intestinal mucins were suggested to play a beneficial role in the luminal availability of zinc. Their exact zinc binding properties, however, remain unknown and the impact of these glycoproteins on hu...

Dextran in sugar manufacture

Abraham, Karin (2019)

It is well-known that the presence of the microbial polysaccharide dextran in sugar beet and cane juices can affect sugar manufacture in many ways. However, a controlled mitigation of dextran-induced effects during sugar processing by enzymatic decomposition is still not established practice, which is what this work is aiming at. The first step towards this is the detailed understanding of th...

Comparison of Raman and Mid-Infrared Spectroscopy for Real-Time Monitoring of Yeast Fermentations: A Proof-of-Concept for Multi-Channel Photometric Sensors

Schalk, Robert ; Heintz, Annabell ; Braun, Frank ; Iacono, Giuseppe ; Rädle, Matthias ; Gretz, Norbert ; Methner, Frank-Jürgen ; Beuermann, Thomas (2019-06-17)

Raman and mid-infrared (MIR) spectroscopy are useful tools for the specific detection of molecules, since both methods are based on the excitation of fundamental vibration modes. In this study, Raman and MIR spectroscopy were applied simultaneously during aerobic yeast fermentations of Saccharomyces cerevisiae. Based on the recorded Raman intensities and MIR absorption spectra, respectively, te...

The Importance of a Comparative Characterization of Saccharomyces Cerevisiae and Saccharomyces Pastorianus Strains for Brewing

Meier-Dörnberg, Tim ; Hutzler, Mathias ; Michel, Maximilian ; Methner, Frank-Jürgen ; Jacob, Fritz (2017-08-21)

The volume and market share loss for classical beer types such as pils beer and wheat beer has been declining for several years, but the overall beer market remains almost unchanged as a result of the increasing interest in beer specialties Due to high biodiversity, the diversity of the strains, and the different flavor profiles, reliable and practical information regarding the characteristics ...

Synthesis and Structural Identification of a Biaryl Ether-Linked Zearalenone Dimer

Keller, Julia ; Hantschke, Luisa ; Haase, Hajo ; Koch, Matthias (2018-10-12)

A new dimer of the food-relevant mycotoxin zearalenone was isolated after electrochemical and chemical oxidation. The structure was determined as a 16-O-15′-biaryl ether-linked dimer based on spectroscopic analyses (1H- and 13C-NMR, COSY, HMBC, and HSQCAD) and high-resolution mass spectrometry analysis (Q-TOF).

Rheological characteristics of pectin gelation in sugar-acid systems

Kastner, Hanna (2019)

The plant cell wall polysaccharide pectin is a food ingredient with high functionality and good consumer acceptance. It is used in a wide range of food systems and traditionally applied as gelling agent, but it has also relevant properties beside gelation. Pectin forms gels in a sugar- acid environment, like classical jam, by cold-set and ionotropic gelation, acting separately as well as in com...

Verfahren zur technologischen Aufwertung von Fleischerzeugnissen durch zielgerichtete Veränderung einzelner Prozesse am Beispiel von Rohwurst

Hildebrand, Christoph (2019)

Die Ernährungswirtschaft und im Speziellen die Fleischindustrie ist einem enormen Wettbewerbsdruck ausgesetzt. Das betrifft die Preise der Produkte und zudem immer mehr die Qualität. Hochqualitative Produkte besitzen besondere sensorische Merkmale, die vom Verbraucher geschätzt und dementsprechend honoriert werden. Zur Erzeugung dieser hohen Wertschöpfung werden Verfahren angewendet, die zum Te...

Formation, characterization and analysis of transformation products of food relevant mycotoxins

Keller, Julia (2019)

Besides mycotoxins found worldwide in food and feed, the occurrence of transformation products (TPs) of mycotoxins poses a further threat for food safety. Simulation methods of natural abiotic and biotic degradation processes leading to TPs have the advantage of being fast and easy. This work investigates the application of several simulation methods to mimic phase I biotransformation reactions...

Investigations on zinc resorption using in vitro intestinal models

Maares, Maria Henrietta (2019)

The essential trace element zinc is mainly resorbed in the small intestine, where the luminal available cation is absorbed by enterocytes of the intestinal epithelium and transported into the blood circulation. In the past four decades substantial progress in the overall understanding of zinc homeostasis was made by elucidating that the intestinal zinc resorption regulates the systemic homeosta...

Photocatalysis and vacuum ultraviolet light photolysis as ethylene removal techniques for potential application in fruit storage

Pathak, Namrata (2019)

Most fresh fruit and vegetables are highly perishable in nature and contribute to the highest percentage of food loss in the world annually (45%). Ethylene removal has been identified as an important postharvest strategy to reduce fruit and vegetable losses. The gaseous phytohormone ethylene, which is involved in the control of plant development, is produced in varying quantities by fruit and v...

Effect of Different Drying Methods on Nutrient Quality of the Yellow Mealworm (Tenebrio molitor L.)

Kröncke, Nina ; Grebenteuch, Sandra ; Keil, Claudia ; Demtröder, Sebastian ; Kroh, Lothar ; Thünemann, Andreas F. ; Benning, Rainer ; Haase, Hajo (2019-03-27)

Yellow mealworm (Tenebrio molitor L.) represents a sustainable source of proteins and fatty acids for feed and food. Industrial production of mealworms necessitates optimized processing techniques, where drying as the first postharvest procedure is of utmost importance for the quality of the final product. This study examines the nutritional quality of mealworm larvae processed by rack oven dry...

Bildung flüchtiger Verbindungen und Carbonsäuren in Modellsystemen unter Maillard-Bedingungen

Schibilsky, Stefan (2019)

Kommerziell hergestellte Lebensmittel unterliegen strengen Kriterien, damit eine für den Verbraucher gleichbleibende und hochwertige Qualität gewährleistet werden kann. Aroma und Geschmack sind wertgebende Eigenschaften von Lebensmitteln und für deren Qualitätsbeurteilung von erheblicher Bedeutung. Werden kohlenhydratreiche Lebensmittel thermisch prozessiert, kommt es aufgrund der Maillard-Reak...

Towards By-Product Utilisation of Pea Hulls: Isolation and Quantification of Galacturonic Acid

Gutöhrlein, Friederike ; Drusch, Stephan ; Schalow, Sebastian (2018-12-10)

In order to evaluate by-products from food processing as alternative raw materials for pectin extraction, their amount of galacturonic acid (GalA) has to be analysed as a marker for pectin content. In the present study, significant differences in GalA release using different digestion methods are shown for pea hulls, as an example of by-products with a high content of cellulose. Complete digest...

The redox behavior of dimethyl sulfide and dimethyl sulfoxide in malting and brewing

Baldus, Matthias (2019)

Dimethyl sulfide (DMS) is a small thioether that can be found in miscellaneous foodstuffs. In beer it can evoke distinctive off-flavors, which are often ascribed as “cooked-vegetable”-like. Dimethyl sulfoxide (DMSO) reduction by yeast is a potential source for DMS in beer. However, the contribution of DMSO to the final levels of DMS in beer is not entirely resolved. The aim of this dissertation...

Formation of a carcinogenic aromatic amine from an azo dye by human skin bacteria in vitro

Platzek, T. ; Lang, C. ; Grohmann, G. ; Gi, U.-S. ; Baltes, W. (1999)

Azo dyes represent the major class of dyestuffs. They are metabolised to the corresponding amines by liver enzymes and the intestinal microflora following incorporation by both experimental animals and humans. For safety evaluation of the dermal exposure of consumers to azo dyes from wearing coloured textiles, a possible cleavage of azo dyes by the skin microflora should be considered since, in...