Thermal Processing of Food / DFG-Publikationen (PDF)

Preface REPORT AND CONCLUSIONS CONTRIBUTIONS Thermal Processing of Foods: Technological Aspects (Knorr D., Heinz V., Luscher C.) Thermal Processing: More than extending the shelf life of foods (Hofmann T., Schieberle P.) Nutritional Aspects (Rechkemmer G.) Biological activities of Maillard reaction products (Marko D.) Risk assessment of acrylamide (Dybing E.) An ex-vivo approach to assess low dose effects of acrylamide (Baum M., Bertow D., Fauth E., Thielen S., Eisenbrand G.) Risk assessment of Furan (Schlatter J.) Heterocyclic Aromatic Amines: Potent Genotoxicants Formed in Cooked Meat (Turesky R.J., Holland R.D.) Molecular Epidemiology of Food Pyrolysis Products in Relation to Colon, Breast, and Prostate Cancer (Nowell S., Sinha R., Ratnasinghe L, Lang N.P., Kadlubar F.F.) The formation of 3-monocloropropane-1,2-diol (3-MCPD) in food and potential measures of control (Stadler R.H., Theurillat V., Studer A., Scanlan F., Seefelder W.) Minimization strategies: acrylamide (Haase, N.U.) Deep-fat frying as food heating process: product quality, safety and process control (Franke K., Reimerdes E.H.) Thermal Processing of Food: Allergenicity (Poulsen L.K.) Acrylamide Minimisation Concept - A Risk Management Tool (Kliemant A.) The consequences of cooking: How the origin of cuisine shaped human culture, ecology and biology (Laden J.) POSTERS Formation, Structural Elucidation, Analysis and Toxicity of Thermal Degradation Products of the Fusarium Mycotoxin Nivalenol (Michael Bretz, Anja Knecht, Simon Göckler, Hans-Ulrich Humpf.) Influence of Different Heating Processes on the Formation of Nucleotides, Nucleosides and Free Bases in Vegetables (Isabelle Kölling-Speer, Alfred Montag.) Determination of Free 3-Monochloropropane-1,2-Diol in Coffee and Coffee Surrogates (Torsten Kurzrock and Karl Speer) Minimisation Concept - A Reaction on the Potential Health Risk of Acrylamide (A. Kliemant and H. Waldner.) Isomerisation of lycopene due to thermal treatment of carrot homogenates:

The Senate Commission on Food Safety of the Deutsche Forschungsgemeinschaft (DFG, German Research Foundation) advises parliaments and public authorities at their request and also acts independently to address questions of food safety. Priority is given to issues relating to the safety of foods, additives, food supplements and novel processing methods. Commission statements are based solely on a scientific perspective. The 20 selected members come from Germany and other European countries

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