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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.

Online trade with food and beverages – Success factors for greater quality and safety

DLG-Expert report 01/2020

The food trade in e-commerce has become just as much a part of our everyday lives as online shopping for other consumer goods too. There are hardly any products anymore that cannot be ordered by a mouse click and delivered directly to your front door. However online sales are a fast and constantly growing market not only in the B2C sector, but also in the B2B sector, e.g. raw materials, ingredients and animal feeds.

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

DLG-Expert report 06/2018

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

DLG-Expert report 02/2016

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

DLG-Expert report 14/2015

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... 

Contact

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