DLG e.V. - Nutrition DLG-Expert reports

DLG-Expert reports: Nutrition

DLG-Expert reports: Trends and strategies straight from the source. The DLG regularly provides information on the latest topics and developments in areas such as food technology, quality management, sensory technology, and food quality. In the series experts address current issues and provide comprehensive information and support.

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Application of high pressure for structure modification of food and food ingredients

Homogenization is a mechanical process for reducing the relative heterogeneity of a system and for producing a homogeneous size distribution of particles suspended in a liquid. A high-pressure homogenization (HPH), also known as dynamic or ultra-high pressure homogenization (UHPH), is a relatively new technology recently introduced through the development of a new generation of homogenizers... 

Focus on mycotoxins

Mycotoxins (toxic substances produced by fungi) are a significant hygiene problem in both foods and feeds worldwide. These are secondary metabolic products formed by mould fungi that have a toxic effect in various ways already in very low doses in vertibrates and humans. In humans they hardly cause acute damage to health, but they can be carcinogenic or mutagenic...

Steviol Glycosides – Compact Knowledge

Stevia rebaudiana Bertoni – the complete botanical name – is a plant which originates from Paraguay. There the leaves of the plant have been used already for centuries for sweetening and are brewed like tea leaves. Their sweetening components are known as steviol glycosides. These occur naturally in the leaves of the plant... 

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Guido Oppenhäuser • Tel.: +49 (0) 69/24 788-213 G.Oppenhaeuser(at)DLG.org