Former research groups
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Photo: Bernward Bisping
Retired
Institute of Food Chemistry
Ohnhorststr. 18
22609 Hamburg
Room: 3.124, Biozentrum Klein Flottbek
Tel: +49 40 42816-642
Fax: +49 40 42816-644
Key aspects of activity
- Study of fermentative enrichment of vegetable raw materials with vitamin B12
- Microbial factors influencing a bitter off-taste of hazelnuts
- Influencing the cocoa aroma through Fermentation
- Investigations of an antmycotic effect of the mucilage associated with testa from cocoa seeds
Photo: Hans Steinhart
Key aspects of activity
- Coffee: Ageing aroma, interactions of aromatic substances with coffee ingredients, melanoidins, detection of mild coffee
- Trans fatty acids: analysis, contents in food, conjugated fatty acid isomers
- Steroid hormones in food: Analysis and content
- Metabolism of tryptophan and serotonin
- Nutrional fiber: chemical structure