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Assurance and optimisation of food product and process quality by conventional and novel thermal processing methods
Project
Project code: MRI-LBV-08-26
Contract period: 01.01.2001
- 31.12.2018
Purpose of research: Applied research
Studies on the application of thermal unit operations used in food processing (e.g. blanching, pasteurisation, sterilisation, cooking, baking, deep frying) with the aim
- a) to stabilise valuable food components (e.g. secondary plant metabolites) and to enhance their bioavailability in order to optimise nutritional food quality
- b) to avoid the generation of unhealthy substances during food processing (e.g. acrylamide) to a large extend, to minimise the content of unhealthy food components (e.g. nitrate) and to minimise microbial load of food in order to insure food safety
- c) to optimise sensory and technological food quality by thermal enzyme inactivation
- d) to recycle processing wastes (e.g. pomaces from juice production) to extract valuable substances (e.g. secondary plant metabolites).
In addition to experimental work, literature studies provide the basis for quality evaluation of conventional and novel thermal processing methods.
Behsnilian, D., Mayer-Miebach, E. (2017): Impact of blanching, freezing and frozen storage on the carotenoid profile of carrot slices (Daucus carota L. cv. Nutri Red). Food Control 73, 761-767. Behsnilian, D., Mayer-Miebach, E. (2016): Impact of blanching, freezing and frozen storage on the carotenoid profile of carrot slices (Daucus carota L. cv. Nutri Red). Food Control – in press (published online). Hirth, M., Preiß, R., Mayer-Miebach, E., Schuchmann, H.P. (2015): Influence of HTST extrusion cooking process parameters on the stability of anthocyanins, procyanidins and hydroxycinnamic acids as the main bioactive chokeberry polyphenols. LWT - Food Science and Technology 62, 511-516. Emin, M.A., Mayer-Miebach, E., Schuchmann, H.P. (2012): Retention of β-carotene as a model substance for lipophilic phytochemicals during extrusion cooking. LWT - Food Science and Technology 48, 302-307. Mayer-Miebach, E., Adamiuk, M., Behsnilian, D. (2012): Stability of Chokeberry Bioactive Polyphenols during Juice Processing and Stabilization of a Polyphenol-Rich Material from the By-Product. Agriculture 2, 244-258. Mayer-Miebach, E., Behsnilian, D. (2010): Aspects of more long-lasting production of lycopene rich vegetable products and fruit products. Journal of Consumer Protection and Food Safety 5 (1), 51-58. Maiani, G., Periago Castón, M.J., Catasta, G., Toti, E., Goni Cambrodon, I., Granado-Lorencio, F., Olmedilla-Alonso, B., Knuthsen, P., Valoti, M., Böhm, V., Mayer-Miebach, E., Behsnilian, D., Schlemmer, U. (2009) Carotenoids: Actual knowledge on food sources, intakes, stability and bioavailability and their protective role in humans. Molecular Nutrition and Food Research 53, S194-S218; Mayer-Miebach, E., Behsnilian, D., Schuchmann, H.P., Bub, A. (2007): Isomerisation of lycopene due to thermal treatment of carrot homogenates: increased bioavailability of total lycopene and generation of 5-cis-lycopene. Senate Commission on Food Safety SKLM (ed.): Thermal processing of food. Potential health benefits and risks. Forschungsberichte DFG, p.237-242, Wiley-VCH, Weinheim (ISBN-10: 3-527-31909-3).; Behsnilian, D., Mayer-Miebach, E., Idda, P., Schuchmann, H.P. (2007): Thermal stability of zeaxanthin in potato homogenates. Senate Commission on Food Safety SKLM (ed.): Thermal processing of food. Potential health benefits and risks. Forschungsberichte DFG, p.237-242, Wiley-VCH, Weinheim (ISBN-10: 3-527-31909-3).; Mayer-Miebach, E.; Behsnilian, D. (2006): Stability and bioavailability of lycopene, lutein and zeaxanthin in fruits and vegetables as affected by thermal processing. Stewart Postharvest Review; 5. 2006, 1-10 (published online; doi: 10.2212/ spr.2006.5.13); Mayer-Miebach E., Behsnilian, D., Regier, M., Schuchmann, H.P. (2005): Thermal processing of carrots: Lycopene stability and isomerisation with regard to antioxidant potential. Food Research International 38, 1103-1108; Ax, K., Mayer-Miebach, E., Link, B. Schuchmann, H.P. (2003) Stability of lycopene in oil-in-water emulsions. Eng. Life Sci. 3 (4), 199-201; Ax, K., Mayer-Miebach, E., Link, B. Schuchmann, H.P. (2003) Stability of lycopene in oil-in-water emulsions. Eng. Life Sci. 3 (4), 199-201; Mayer-Miebach E., Spieß W.E.L. (2003) Influence of cold storage and blanching on the carotenoid content of Kintoki carrots. Journal of Food Engineering 56 (2-3), 211-213.; Mayer-Miebach E., Gärtner, U., Großmann, B., Wolf, W., Spieß W.E.L. (2003) Influence of low temperature blanching on the content of valuable substances and sensory properties in ready-to-use salads. Journal of Food Engineering 56 (2-3), 215-217; Mayer-Miebach, E., Gärtner, U., Spieß, W.E.L. (2002): Minimal processing of ready-to-serve-leafy salads. Food Technology International 2003, 47-50; Mayer-Miebach, E., Zanoni, B., Spieß, W.E.L. (1997): A model to predict microbial contamination of blanched spinach. Lebensmittel.-Wissenschaft und Technologie 30, 536 ? 542
Section overview
Subjects
- Physiology of Nutrition
- Food Processing
- Toxicology
Framework programme
Funding programme
Excutive institution
MRI - Department of Food and Bio Process Engineering (MRI-LBV)
