التفاصيل البيبلوغرافية
| العنوان: |
Lebensmittelchemie 2024. (German) |
| المؤلفون: |
Hammann, Simon, Meckelmann, Sven W., Maares, Maria, Varga, Elisabeth |
| المصدر: |
Nachrichten aus der Chemie; Sep2024, Vol. 72 Issue 9, p54-61, 8p |
| مصطلحات موضوعية: |
FOOD composition, FISH mortality, DIETARY patterns, FOOD chemistry, LIPID analysis, TOXINS |
| مصطلحات جغرافية: |
POLAND, GERMANY |
| Abstract (English): |
Food chemistry plays an important role in protecting consumers and ensuring the authenticity, high quality, and safety of food. The analysis of lipids in food has gained importance in recent years and is carried out using mass spectrometry and chromatography. These analyses help to understand the composition of food and ensure its authenticity and safety. Lipids can also serve as markers for past dietary habits. The oxidation of lipids is an important topic as it can affect the quality and safety of food. The precise analysis of oxidized lipids allows for the recognition of lipid oxidation mechanisms and the implementation of appropriate measures. Furthermore, the article discusses the importance of trace elements for health and explains the challenges in providing the population with sufficient trace elements. Alternative sources such as insects and yeasts are presented, and investigations on the interaction of trace elements in the body and the development of biomarkers are presented. The article also highlights the danger of harmful algal blooms in aquaculture and explains the analysis methods for toxic substances in fish. In particular, the fish mortality in the Oder River in the summer of 2022 is mentioned, which was caused by the microalga Prymnesium parvum. This algae produces Prymnesins, fish-damaging toxins consisting of a polyether backbone with a primary amino group and chlor atoms. Research on these microalgae and their toxins has gained importance in Germany and Poland following the fish mortality event. [Extracted from the article] |
| Abstract (German): |
Lebensmittelchemie schützt die Verbraucher und gewährleistet authentische, hochwertige und sichere Lebensmittel, Kosmetika und Bedarfsgegenstände. Dabei nimmt sie bewusst Perspektiven etwa der analytischen Chemie, der Ernährungswissenschaften oder der Ökotoxikologie ein. So entsteht ein immer feineres Bild, wie unsere Lebensmittel zusammengesetzt sind und wie ihre Inhaltsstoffe physiologisch wirken. Zudem rücken neue Kontaminanten in den Fokus, die aus den Rohstoffen stammen oder während Verarbeitung und Lagerung der Lebensmittel entstehen. [ABSTRACT FROM AUTHOR] |
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| قاعدة البيانات: |
Complementary Index |