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MRI - Department of Food and Bio Process Engineering (MRI-LBV)
Institution
Section overview
Description
Research is focused mainly on the study and modelling of conventional and new processing and biotechnological methods, as well as on the use of nanotechnology in the food sector. Research tasks include the characterization of the raw materials in terms of processing suitability and the description of -desired or undesired- physical and chemical changes of the materials along processing. Further research tasks are the study and description of the impact of processing on the nutritional and sensory quality of finished products and quality retention along storage.
Activities
- Research
Parent institution
Max Rubner-Institut - Federal Research Institute of Nutrition and Food (MRI)
Coordinated projects
- Analysis and evaluation of sustainable resource consumption
- Analysis and evaluationof alternative food ressources
- Analysis of myo-inositol phosphates in cereals and intestinal samples
- Analysis of UV-C-treatment of liquid foodstuffs
- Application of electromagnetic radiation in safety and quality of fruit and vegetables : non-invasive quality analysis and influence on biological processes in the living plant tissue
- Application of Nanotechnology in the Food Sector
- Applicaton of engineered nanomaterials in the food sector
- Applicaton of engineered nanomaterials in the food sector
- Assembly and optimisation of a model system for separation of low molecular digestion products and food constituents by passive diffusion through artificial membranes
- Assurance and optimisation of food product and process quality by conventional and novel thermal processing methods
- Athermal process for Lebensmittelentkeimung: Ionizing radiation of selected foods to control pathogenic microorganisms
- CEPRI - Revolution on Six Legs
- Characterisation of food products and food colourants with glitter effect
- Characterisation of SiO2-containing instant coffee products
- Characterization of silver protein complexes relating to particle size and surface charge
- Characterization of the food additive calcium carbonate (E 170) in respect of particle size and further chemical-physical properties
- Collaborative project: Development of an aptamer-based biosensor for the detection and investigation of allergens and their allergenic potential in foodstuffs. Subproject 1
- Collaborative project: Functionalization of insect-based flours by extrusion processing for the applications in bakery products - subproject 1
- Collaborative project: Plasma-based decontamination of dried plant-related products for an enhancement of food safety. Subproject: Analysis of plasma-treated plant products
- Collaborative project: Research on basic principles for the production of breakfast cereals with reduced energy density enriched in dietary fibre and polyphenols - subproject 1
- comparative survey about different processes for the extension of shelf-life
- Controlling enzyme activity and stability during processing to develop healthy foods
- Conventional and innovative drying processes for food quality assurance and process optimisation
- Conventional and novel imaging techniques in the size of food handling and processing, process and product optimization: production and stabilization of emulsions and foams
- Detection and characterization of inorganic nano- and microscale additives and contaminants in food matrices by scanning electron microscopy methods
- Detection and quantification of silver nanoparticles in aqueous medium by AF4/ICP-MS: Interlaboratory ring trial coordinated by the Joint Research Centre of the European Commission
- Development of a Sustainability Indicator for processing of food
- Development of measurement procedures for the detection of particle size distributions in complex matrices using light scattering methods and field-flow fractionation
- Development of measurement protocols for the detection of particle size distributions in the micrometer and nanometer range in complex matrices using light scattering methods and field-flow fractionation
- Development of methods for determining the particle size of titanium dioxide (E 171) in selected foods
- Development of methods to texture gel structures from plant protein
- Development of new dosimetry methods for buld material
- Development of standard protocols for nanoparticles dispersion and characterisation in biological media
- Development, adaptation and testing of analytical methods for characterization and quantification of nano- and microscale particles and structures
- Dietary Procyanidins - From a better understanding of human health effects to functionalised foods
- Digestive degradation of high-fat emulsions
- Effect of bioprocedural methods on the protein digestibility and bioavailability of minerals in lentil pulp
- Effect of bioprocedural methods on the protein digestibility and bioavailability of minerals in lentil pulp
- Effect of processing on iodine content in foods containing iodized salt
- Emulsion-Based Systems for Oral Delivery of β-Propeller Phytase into the Gastrointestinal Tract of Monogasters
- Encapsulation of bioactive compounds from saffron for the development of functional food
- Enhancements and Standardization of methods for food irradiation
- Enzymatic Phytate Reduction
- Enzymatic Phytate Reduction
- Enzymatic Reduction of antinutritive factors
- Estimation of energy consumption for processing of food
- EU proficiency test: Determination of gold nanoparticle sizes using asymmetrical flow field flow fractionation and comparative studies using DLS and SEM (Nano-45)
- Evaluation of DSC analytics for the identification of micro/nanoplastics in complex matrices
- Evaluation of DSC analytics for the identification of micro/nanoplastics in complex matrices
- Examination and assessment of static High Pressure Processing for pasteurizing food.
- Examination and evaluation of interactions of engineered carrier systems on food matrix
- Fate and behaviour of solid lipid nanoparticles (SLN) in o/w emulsions
- Functional food on a nanotechnological basis
- Further development of a honey-combed gel bioreactor for immobilization of living microorganisms
- Homogenization by means of ultra-high pressure, a continuous process for food products with new qualities.
- Impact of solid lipid nanoparticles (SLN) on properties of β-lactoglobulin based gels
- Impact of the high speed extrusion process (HTST) for the design of functional cereal products: Stability of secondary plant metabolites
- Impact of the particle size within the submicron/nanometer range on the bioavailability of phenolic compounds from berry pomace
- In situ detection and characterization of organic nanoscale and microscale structures in biological matrices using scanning electron spectroscopy
- In vitro method for investigating the behaviour of food components in model and real foodstuff during human digestion
- In-vitro bioavailability and toxicity of phloridzin loaded nano- and submicron chitosan particles
- Inactivation of microorganisms in must and wine using UV-C treatment
- Inaktivation of food allergens by ionizing irradiation
- Influence of food processing on insect proteins
- Influence of nanosilver in different matrices (food and digested food) on microorganisms of the human intestinal flora
- Influence of the functionalization of nanosilver on the analytical detection of particle size in a complex proteinaceous medium
- Influence of the incubation medium on the growth of microorganisms in the presence of silver nanoparticles
- Innovative Technologies for reduction of sugar, fat and salt – A review
- Interlaboratory comparison - assessment of a quantitative nanomaterial definition
- International report of food irradiation
- Investigation and evaluation of alternative food sources
- Investigation and evaluation of the interactions of engineered carrier systems with the food matrix
- Investigation and evaluation of the use of engineered nanomaterials in the food sector
- Investigation of oxidative changes in milk during UV-C treatment
- Investigation of the droplet disruption during the production of particle-loaded emulsions using a model system
- Investigation of the feasibility of high pressure processing towards quality parameters preservation in reduced sodium chloride vegetable juices and purées.
- Investigation of the UV treatment of food
- Investigation of UV-C induced lipid and protein oxidation in milk
- Investigations for detection of electron treated seeds
- Investigations on the detection limit (concentration) of nanoplastics by means of field flow fractionation/MALS
- Investigations on UV-inactivation of microorganism using flow-conducting elements
- Literature review on the “use-by date
- Measurement of iodine in beer
- Measurement of iodine in spreadable fats
- Measurement of particle size and particle number concentration of Au nanoparticles using sp-ICP-MS
- Measurement of particle size and particle number concentration of Au, Ag and TiO2 nanoparticles using sp-ICP-MS
- Measurement of particle size and particle number concentration of TiO2 nanoparticles in sun-block lotion and toothpaste using SEM, sp-ICP-MS and DLS
- Method development and optimization for mineral analyses with ICP-MS in different foods
- Migration of nanosilver and nanoclay from food packaging materials into food
- Nano-scale Food Contact Materials
- Optimization and operation of a plant for hot water treatment of fruit and vegetables
- Overview and evaluation of relevant sugar, fat and salt substitutes
- Phytase production by solid state fermentation and enzyme immobilisation by spray drying
- Production and characterization of biosynthetic silver nanoparticles
- Quantification of dietary fibre contents in milled material from rye, spelt and wheat
- Quantification of Vitamin A and E contents in margarine
- Reporting on the safety of irradiated food
- Safeguarding and improving the product and process quality of foods through novel processing methods
- Safeguarding and improving the product and process quality of foodstuffs through applied processing methods
- Screening for new bacterial phytases and evaluation of their properties as well as their potential biotechnological application
- SEM validation study for the estimation of the uncertainties of size measurement for the characterization of (nano-)particulate materials in food by scanning electron microscopy
- Spray drying
- Spray drying of vegetable matrices
- Stability of functional food emulsion under conditions similar to digestion
- Studies on the detection limit (concentration) of nanoplastics using field flow fractionation/MALS
- Studying and evaluating the relationships between composition, structure, and functional properties of foods
- Thermotolerant bacterial phytases
- Use of meal worm exuviae as flocculating agents
- Use of UV-C technology for the stabilization of wine
- UV-C-Treatment of liquid food
- UV-C-Treatment of milk and dairy products
- Valorisation of pomace from industrial fruit and vegetable juices
Involved in research projects
- BfR-MEAL-Study: Meals for the exposure estimation and analysis of food
- Construction and commissioning of a plant for the UV treatment of milk and opaque milk media
- Cytotoxicity and genotoxic potential of chemically synthesized nanoparticles in mammalian cells
- Development of characterization and fractionation/purification methods for organic nanoparticles, exemplified by extracellular vesicles from lactic bacteria.
- Effect of food processing on the bioaccessibility of nutrients. Investigations with the tiny-TIM system
- Food and gut microbiota
- Food and Gut Microbiota
- Formation of nano-emusions with antioxidative plant extracts by ultrasound and use of these emulsions in meat products
- German Nutrient Database
- Impact of the high speed extrusion process (HTST) for the design of functional cereal products: Stability of secondary plant metabolites
- Inaktivation of food allergens by ionizing irradiation
- Influence of Nano-particles of various substance classes on the physiology of food relevant filamentous fungi
- International report of food irradiation
- Laser labeling of fruit and vegetables: Evaluation of the effect on apples
- Measurement of iodine in beer
- Measurement of iodine in spreadable fats
- Microplastics in seafood
- Modulation of the in vivo bioavailability and bioactivity of apple flavonoids by application of submicro-/nano-formulation techniques
- Nutritional evaluation of alternative protein sources
- Use of oleogels for the production of high-fat and dry bakery products to reduce and avoid saturated and trans fats (oleogel backery products)
- UV-treatment of opaque dairy products for vitamin D3 adjustment
Contact
MRI - Department of Food and Bio Process Engineering
(MRI-LBV)
Haid-und-Neu-Str. 9
76131 Karlsruhe
Baden-Württemberg
Germany
Phone: +49 721 6625 0
Fax: +49 721 6625 111
Email: ralf.greiner(@)mri.bund.de