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Institute of Food Chemistry
Institution
Section overview
Activities
- Research
Parent institution
Coordinated projects
- Characterization of stimulants of gastric acid secretion and stomach-protective of coffee compounds and their influence of roasting parameters and the pretreatment of raw coffee
- Influence of raw material and process on important aroma and flavor in fermented fresh dairy products
- Investigations on the occurrence, stability and thermal degradation of ergot alkaloids in rye and rye products
- Investigations on the stability and the reduction of mycotoxins T2 toxin in thermal treatment processes
Involved in research projects
Contact
Institute of Food Chemistry
Corrensstr. 45
48149 Münster
North Rhine-Westphalia
Germany
Phone: 0251 / 83-33391
Fax: 0251 / 83-33396
Email: lc(@)uni-muenster.de