Food quality and safety: lipids, vitamins and other bioactive compounds

Organisationsprofil

Organisationsprofil

Food quality of safety: lipids, vitamins and other bioactive compounds

Food components and reactions affecting nutritional and sensory quality and safety of foods are investigated. We investigate bioactive compounds of the dietary fibre complex and  natural enhancement of vitamins in foods. The special focus lies on vitamin B12 and folate production by bioprocessing.  We also study lipids and their chemical and enzymatic reactions, utilization of micro algae and flavor-active compounds and antinutrients in legumes and other plant-protein sources.

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