Staff Members of the Institute of Biochemistry, TU - Institut für ...
Staff Members of the Institute of Biochemistry, TU - Institut für ...
Staff Members of the Institute of Biochemistry, TU - Institut für ...
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ecause <strong>the</strong>y are not present in o<strong>the</strong>r feed ingredients. Using acid hydrolysis for <strong>the</strong> isolation<br />
<strong>of</strong> <strong>the</strong> is<strong>of</strong>lavones, it was possible to determine <strong>the</strong> amount <strong>of</strong> soy in different animal feeds.<br />
The focus <strong>of</strong> this work was set on <strong>the</strong> comparison <strong>of</strong> <strong>the</strong> two methods in terms <strong>of</strong><br />
reproducibility and accuracy.<br />
International Cooperations<br />
R. Venskutonis, <strong><strong>Institut</strong>e</strong> <strong>of</strong> Food Technology, Kaunas University <strong>of</strong> Technology, Lithuania<br />
T. Husoy, National <strong><strong>Institut</strong>e</strong> <strong>of</strong> Public Health, Olso, Norway<br />
H.R. Glatt, Deutsches <strong><strong>Institut</strong>e</strong> <strong>für</strong> Ernährungsforschung, Potsdam Rehbrücke, Germany<br />
E. Lazos, TEJ <strong>of</strong> A<strong>the</strong>ns, Greece<br />
R. Grujic, University <strong>of</strong> East Sarajevo, Bosnia and Herzegovina<br />
E. Habul, University <strong>of</strong> Sarajevo, Bosnia and Herzegovina<br />
E. Winkelhausen, S. Kuzmanova, University Ss Cyril and Methodius, Skopie, FRYM<br />
H. Pinheiro, <strong>Institut</strong>o Superior Tecnico, Lisboa, Portugal<br />
V. Piironen, Department <strong>of</strong> Applied Chemistry and Microbiology, Helsinki, Finland<br />
M.J. Cantalejo, Department <strong>of</strong> Food Technol., Public University <strong>of</strong> Navarre, Pamplona, Spain<br />
Research Projects<br />
European Network <strong>of</strong> Excellence: EuroFIR European Food Information Resource<br />
Invited Lectures<br />
1) M. Murkovic<br />
Alimentary Antioxidants: Relevance in Foods and some Nutritional Aspects<br />
Seminar at JRC-IHCP. 10 Dec. 2009<br />
2) M. Murkovic<br />
Formation <strong>of</strong> hazardous compounds during heating <strong>of</strong> food<br />
Thermally processed foods: possible health implications - Analytical and chemical<br />
aspects related to <strong>the</strong>rmally processed foods. Aveiro, 17 Apr. 2009<br />
Publications<br />
1) Nugroho Prasetyo, E., Kudanga, T., Steiner, W., Murkovic, M., Nyanhongo, G. S.,<br />
Gübitz, G.<br />
Antioxidant activity assay based on laccase-generated radicals<br />
Analytical and bioanalytical chemistry 393 (2009) 2, 679 - 687<br />
2) Murkovic, M.<br />
Europäische Lebensmitteldatenbank: European Food Information Resource Journal <strong>für</strong><br />
Ernährungsmedizin 11 (2009) 3/4, 28 – 29<br />
3) Pricelius, S., Murkovic, M., Souter, P., Gübitz, G.<br />
Substrate specificities <strong>of</strong> glycosidases from Aspergillus species pectinase preparations<br />
on elderberry anthocyanins<br />
Journal <strong>of</strong> agricultural and food chemistry 57 (2009) 3, 1006 - 1012<br />
36
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