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Monitoring of the Dopamine D2 Receptor Agonists Hordenine and N-Methyltyramine During the Brewing Process and in Commercial Beer Samples Food Chemistry DOI 10.1016/j.foodchem.2018.10.067

Absolute Quantification of Two Antimicrobial Peptides αS2-Casein182-207 and αS2-Casein151-181 in Bovine Milk by UHPLC-ESI-MS/MS in sMRM Mode Food Chemistry DOI 10.1016/j.foodchem.2018.04.004

Activation of Membrane-Located Ca2+ Channels by Hop Beta Acids and their Tricyclic Transformation Products Food Chemistry DOI 10.1016/j.foodchem.2018.01.073

Identification of the Peptide PyroQ-βCasein194-209 as a Highly Specific and Sensitive Marker to Differentiate between Ultrahigh-Temperature Processed (UHT) Milk and Mildly Heated Milk Journal of Agricultural and Food Chemistry DOI 10.1021/acs.jafc.7b03801






Quo vadis 2014 - a position paper from the Lebensmittelchemische Gesellschaft

Food chemistry at the "Lange Nacht der Wissenschaften" 2015


The aim of food chemistry is to gain insight into the molecular composition of foods and to identify their biofunctional, physiological and technological properties. Thereto, bioanalytical and instrumental methods as well as biochemical and cytological procedures are used. The combination of food chemistry with pharmaceutical technology and medicinal chemistry builds a molecular bridge between the departments of medicine, of natural science and of technical science at the university of Erlangen-Nuremberg.

Henriette Schmidt-Burkhardt Chair of Food Chemistry
Department of Chemistry and Pharmacy
Emil-Fischer-Center
Nikolaus-Fiebiger-Str. 10 (Chemikum)
91058 Erlangen
Germany
Tel.:  +49-(0)9131-85-65593
monika.pischetsrieder@fau.de