FG Lebensmittelchemie und Toxikologie

4 Items

Recent Submissions
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...

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...

Comparison of methods for determining the effectiveness of antibacterial functionalized textiles

Haase, Hajo ; Jordan, Lisa ; Keitel, Laura ; Keil, Claudia ; Mahltig, Boris (2017)

Antimicrobial functionalization of textiles is important for various applications, such as protection of textile materials from decomposition, generation of more effective wound dressings, and the prevention of infections or malodors resulting from bacterial growth. In order to test the efficacy of new products, their antibacterial activity needs to be evaluated. At present, several different p...

In silico Toxizitätsvorhersage der hitzebedingten Lebensmittelkontaminanten 3-MCPD, 2-MCPD und 2-MCPD-Dipalmitat und anschließende vergleichende proteomische Analyse substanzinduzierter molekularer Veränderungen in Leber, Niere, Hoden und Herz der Ratte

Frenzel, Falko (2017-11)

Die Entdeckung einer Vielzahl an Produkten der Maillard-Reaktion und Lipidoxidation in einem breiten Spektrum an zubereiteten Lebensmitteln wie etwa Grillgut, Kaffee, Pflanzenölen und erhitztem Getreide setzte die behördlichen Verbraucherschützer unter Druck. In Ermangelung hinreichender Daten zu toxikologischen Eigenschaften ist eine adäquate Risikobewertung für viele hitzebedingte Lebensmitte...