Institute of Food Chemistry (ILC)
Parent institution:
Technical University of Brunswick (TU-BS) Details of TU-BS
Address
Institute of Food Chemistry (ILC)
Schleinitzstr. 20, 3. OG
38106 Braunschweig
Lower Saxony
Phone: +49 (0)531-391-7202
Fax: +49 (0)531-391-7230
email: s.tille-lauckner(@)tu-braunschweig.de
Activities:
- Research
Focus of Research:
- carbohydrates, synthesis and structure analysis of modified starch, cellulose, dextrans and cyclodextrins, mass spectrometry
- natural substances, analysis, wine, dyestuffs, fruit juice, preparative separation methods
- tea, tea- like beverages, coffee
Coordinated projects
- Flavonoids in selected herbal teas - provision Nutrikinetik, changes in extraction and storage Details of Flavonoids in selected herbal teas - provision Nutrikinetik, changes in extraction and storage
- Process-induced increase of yield: Process-induced yield increase of valuable secondary plant ingredients from blueberries and comparison of their stability in multi-capsule systems over conventional products Details of Process-induced increase of yield: Process-induced yield increase of valuable secondary plant ingredients from blueberries and comparison of their stability in multi-capsule systems over conventional products
- Studies on the cultivation of anthocyanin-containing potatoes for technical processing, with particular attention to the added health benefits and the dye extraction Details of Studies on the cultivation of anthocyanin-containing potatoes for technical processing, with particular attention to the added health benefits and the dye extraction
Involved in research projects:
- Dietary Procyanidins - From a better understanding of human health effects to functionalised foods Details of Dietary Procyanidins - From a better understanding of human health effects to functionalised foods
- Influence of the second fermentation in sparkling wine on positive ingredients, and their expression in sensory champagne Details of Influence of the second fermentation in sparkling wine on positive ingredients, and their expression in sensory champagne
- Optimization of oxygen transfer in the Mikrooxygenierung of red wines Details of Optimization of oxygen transfer in the Mikrooxygenierung of red wines
- Promotion of quality sparkling wine through targeted collection of bound flavorings (flavor precursors) in a basis for sparkling wines and their optimized release during the second fermentation Details of Promotion of quality sparkling wine through targeted collection of bound flavorings (flavor precursors) in a basis for sparkling wines and their optimized release during the second fermentation
- Studies of aging processes of anthocyanins in relation to the quality of juice and setting the expiration date in colored juices and colored juice concentrates Details of Studies of aging processes of anthocyanins in relation to the quality of juice and setting the expiration date in colored juices and colored juice concentrates
- Studies on the formation of undesirable haze particles in beer and its delay by technological measures Details of Studies on the formation of undesirable haze particles in beer and its delay by technological measures