2005 - Deutsche Forschungsanstalt für Lebensmittelchemie

Annual Report 2005
This year, the layout of the annual report has been
changed. As no summaries are available any more, only
the table on contents is given. To order the annual
report 2005 please contact:
Deutsche Forschungsanstalt für
Lebensmittelchemie
Mrs. A. Stoiber
Lise­Meitner­Strasse 34
D­85354 Freising, Germany
Phone: +49 8161 712928
Fax: +49 8161 712970
HUAnneliese.Stoiber@lrz.tum.deU
Table of Contents
Structure and Bioactivity of Low-Molecular Food Ingredients (Hedonic Value)
• Changes in Key Aroma Compounds of Apple Juice During Juice Concentration
• Influence of Pasteurisation and Whipping on Important Aroma Compounds in Sweet
Cream
• On the Role of Short‐Chain Free Fatty Acids for the Development of a Cheese‐like Off‐
Note in Pasteurised Yoghurt
• Aroma of White Pepper (Piper nigrum L.): Formation of Off‐Odorants During the
Fermentation Process
• Characterisation of Key Taste Compounds in Roasted Cocoa Nibs by Means of Activity‐
Guided Decomposition Analysis
• Quantitative Studies and Taste Reconstruction Experiments for the Evaluation of the
Taste Contribution of Roasted Cocoa Components
• Selection and Characterisation of Lactic Acid Bacteria Strains for the Improvement of
Wheat Bread Aroma
• Influence of Storage and Oxygen on the Stability of Odorants in Ground Roasted Coffee
• Influence of the Storage of Raw Coffee Beans on the Aroma of the Coffee Beverage
• Identification of 4‐Methyl‐4‐Mercapto‐2‐Pentanone as Key Odorant in Hops of the
Variety Cascade
Development of Analytical Methods
• Study of the Thermal Denaturation of Selected Proteins of Whey and Egg by Low
Resolution NMR
• Online Observation of Dough Fermentation by Magnetic Resonance Imaging and
Volumetric Measurements
• Comparison of a Stable Isotope Dilution Assay, a Liquid Chromatography‐Fluorescence
Detection Method and an Enzyme‐Linked Immunosorbent Assay for the Quantitation of
Ochratoxin A in Foods

Annual Report 2005 2
Correlation between the Chemical Structure and the Physical Properties of
Biopolymers
• Rheological Studies on Wheat Protein Isolated with Non‐Aqueous Systems
• Mechanisms of Emulsifiers in Wheat Dough
• Studies on the Effect of Glucoseoxidase in Breadmaking
• High‐Pressure Treatment of Wheat Gluten
• Studies on the Degradation of Cereal Storage Protein by Endogenous Proteolytic
Enzymes
• Influence of Sulphur Fertilisation on the Technological Properties of Wheat Flour
Physiological Effects of Food Ingredients
• Release and Perception of Aroma‐Active Compounds during Consumption of Foods
Considering Physiological Aspects
• Studies on the Celiac‐Specific Immunological Activity of Wheat Proteins and Peptides
• Changes in the Composition and the Oxidative Stability of Low Density Lipoproteins after
Administration of Rapeseed Oil Diets Rich in á‐Linolenic Acid, Eicosapentaenoic Acid or
Docosahexaenoic Acid: Results of a Controlled Study in Healthy Volunteers
• Retroconversion of Docosahexaenoic Acid in vivo after Oral Administration to Healthy
Volunteers
• Identification of Primary Lipid Peroxidation Products Suitable as Sensitive Indicators of
the Oxidative Status in vivo
• Metabolic Transit and Chemopreventive Activity of trans‐Resveratrol after Long‐Term
Feeding to Wistar Rats
• Influence of the Volatile Compounds of Orange Juice on Selected Parameters of the
Immune System
• Stimulation of Gastric Acid Secretion from Human Stomach Cells after Exposure to
Different Coffee Brews
• Feeding of Malt, Bread Crust and a Pronylated Protein Enhanced the Activity of
Chemopreventive Enzymes and Antioxidative Defense Parameters in Wistar Rats
• Renal Handling of Advanced Glycation End Products is Improved by Angiotensin‐
Converting Enzyme and Vasopeptidase Inhibition in Type 2 Diabetic Nephropathy
• Influence of High Hydrostatic Pressure on the Formation of N ε ‐Carboxymethyl‐ and N ε ‐
Carboxyethyllysine
• Model Studies on the Influence of High Hydrostatic Pressure on the Formation of
Glycated Arginine Modifications at Elevated Temperatures
Food Composition Tables
• Bioactive Compounds in Foods: Glucosinolate Content of Different Brassica Varieties