Staff Members of the Institute of Biochemistry, TU - Institut für ...
Staff Members of the Institute of Biochemistry, TU - Institut für ... Staff Members of the Institute of Biochemistry, TU - Institut für ...
ecause they are not present in other feed ingredients. Using acid hydrolysis for the isolation of the isoflavones, it was possible to determine the amount of soy in different animal feeds. The focus of this work was set on the comparison of the two methods in terms of reproducibility and accuracy. International Cooperations R. Venskutonis, Institute of Food Technology, Kaunas University of Technology, Lithuania T. Husoy, National Institute of Public Health, Olso, Norway H.R. Glatt, Deutsches Institute für Ernährungsforschung, Potsdam Rehbrücke, Germany E. Lazos, TEJ of Athens, Greece R. Grujic, University of East Sarajevo, Bosnia and Herzegovina E. Habul, University of Sarajevo, Bosnia and Herzegovina E. Winkelhausen, S. Kuzmanova, University Ss Cyril and Methodius, Skopie, FRYM H. Pinheiro, Instituto Superior Tecnico, Lisboa, Portugal V. Piironen, Department of Applied Chemistry and Microbiology, Helsinki, Finland M.J. Cantalejo, Department of Food Technol., Public University of Navarre, Pamplona, Spain Research Projects European Network of Excellence: EuroFIR European Food Information Resource Invited Lectures 1) M. Murkovic Alimentary Antioxidants: Relevance in Foods and some Nutritional Aspects Seminar at JRC-IHCP. 10 Dec. 2009 2) M. Murkovic Formation of hazardous compounds during heating of food Thermally processed foods: possible health implications - Analytical and chemical aspects related to thermally processed foods. Aveiro, 17 Apr. 2009 Publications 1) Nugroho Prasetyo, E., Kudanga, T., Steiner, W., Murkovic, M., Nyanhongo, G. S., Gübitz, G. Antioxidant activity assay based on laccase-generated radicals Analytical and bioanalytical chemistry 393 (2009) 2, 679 - 687 2) Murkovic, M. Europäische Lebensmitteldatenbank: European Food Information Resource Journal für Ernährungsmedizin 11 (2009) 3/4, 28 – 29 3) Pricelius, S., Murkovic, M., Souter, P., Gübitz, G. Substrate specificities of glycosidases from Aspergillus species pectinase preparations on elderberry anthocyanins Journal of agricultural and food chemistry 57 (2009) 3, 1006 - 1012 36
Lectures and Laboratory Courses Anleitung zu wissenschaftlichen Arbeiten aus Biochemie 2 SE Daum G, Hermetter A, und Molekularer Biomedizin Macheroux P Anleitung zu wissenschaftlichen Arbeiten aus Biochemie 2 SE Daum G, Hermetter A, und Molekularer Biomedizin Macheroux P Bachelorarbeit 1 SE Daum G Bachelorarbeit 1 SE Daum G Bioanalytik 2.25 VO Hermetter A, Klimant I Biochemie I 3,75 VO Macheroux P Biochemie I LU 5,33 LU Staff Biochemie II 1,5 VO Macheroux P Biochemie II LU 4 LU Staff Biophysikalische Chemie 3 PV Laggner P Biophysikalische Chemie 3 PV Laggner P Biophysikalische Chemie der Lipide 3 PV Hermetter A Biophysikalische Chemie der Lipide 3 PV Hermetter A Chemie und Biowissenschaften 4 VU Hermetter A, Breinbauer R, Gübitz G Chemie und Technologie der Lebensmittel II 2 VO Murkovic M Chemische Veränderungen in Lebensmitteln 2 PV Murkovic M Chemische Veränderungen in Lebensmitteln bei der Verarbeitung 2 SE Murkovic M Enzymatische und mikrobielle Verfahren in der Lebensmittelherstellung 2 VO Murkovic M Fisch- und Fischprodukte 1 VO Murkovic M Fluoreszenztechnologie 2 VO Hermetter A Fluoreszenztechnologie 1,5 LU Hermetter A GL Biochemie (BMT) 2 VO Macheroux P GL Chemie (BMT) 2 VO Hermetter A Immunologische Methoden 2 VO Daum G Immunologische Methoden 2 LU Daum G Immunologische Methoden 1 VO Daum G Lebensmittelbiotechnologie 1,3 VO Murkovic M Lebensmittelbiotechnologie 6 PR Murkovic M Lebensmittelchemie/Technologie 4 VU Murkovic M Lebensmittelchemie/Technologie 3 VU Murkovic M Lebensmitteltechnologisches Praktikum 4 LU Murkovic M Lebensmitteltechnologisches Praktikum 1 SE Murkovic M Membran Biophysik 3 PV Lohner K Membran Biophysik 3 PV Lohner K Membran-Mimetik 1 VO Lohner K Molekularbiologie LU 3 LU Waldner-Scott I, Knaus T Molekulare Enzymologie 2 VO Gruber K, Macheroux P, Nidetzky B Molekulare Enzymologie I 3 PV Macheroux P 37
- Page 1 and 2: Staff Members of the Institute of B
- Page 3 and 4: the future direction of research. G
- Page 5 and 6: 2009 in Graz under the chairmanship
- Page 7 and 8: The BBE-catalysed oxidative carbon-
- Page 9 and 10: Nikkomycin biosynthesis Nikkomycins
- Page 11 and 12: HO R 1 H R 2 HSO 4 - Inversion H R
- Page 13 and 14: substrate to product, was reduced e
- Page 15 and 16: Cell Biology Group Group leader: G
- Page 17 and 18: Organelle association and membrane
- Page 19 and 20: incomplete and did not provide the
- Page 21 and 22: Diploma Thesis completed Sabine Zit
- Page 23 and 24: Publications 1. Wagner, A., Grillit
- Page 25 and 26: characteristics of these two TAG sy
- Page 27 and 28: Biophysical chemistry group Group l
- Page 29 and 30: esterases are important biocatalyst
- Page 31 and 32: Doctoral Theses completed: Maria Mo
- Page 33 and 34: measurement of hydrolytic activitie
- Page 35: carotenoids, while 110 o C, 120 o C
ecause <strong>the</strong>y are not present in o<strong>the</strong>r feed ingredients. Using acid hydrolysis for <strong>the</strong> isolation<br />
<strong>of</strong> <strong>the</strong> is<strong>of</strong>lavones, it was possible to determine <strong>the</strong> amount <strong>of</strong> soy in different animal feeds.<br />
The focus <strong>of</strong> this work was set on <strong>the</strong> comparison <strong>of</strong> <strong>the</strong> two methods in terms <strong>of</strong><br />
reproducibility and accuracy.<br />
International Cooperations<br />
R. Venskutonis, <strong><strong>Institut</strong>e</strong> <strong>of</strong> Food Technology, Kaunas University <strong>of</strong> Technology, Lithuania<br />
T. Husoy, National <strong><strong>Institut</strong>e</strong> <strong>of</strong> Public Health, Olso, Norway<br />
H.R. Glatt, Deutsches <strong><strong>Institut</strong>e</strong> <strong>für</strong> Ernährungsforschung, Potsdam Rehbrücke, Germany<br />
E. Lazos, TEJ <strong>of</strong> A<strong>the</strong>ns, Greece<br />
R. Grujic, University <strong>of</strong> East Sarajevo, Bosnia and Herzegovina<br />
E. Habul, University <strong>of</strong> Sarajevo, Bosnia and Herzegovina<br />
E. Winkelhausen, S. Kuzmanova, University Ss Cyril and Methodius, Skopie, FRYM<br />
H. Pinheiro, <strong>Institut</strong>o Superior Tecnico, Lisboa, Portugal<br />
V. Piironen, Department <strong>of</strong> Applied Chemistry and Microbiology, Helsinki, Finland<br />
M.J. Cantalejo, Department <strong>of</strong> Food Technol., Public University <strong>of</strong> Navarre, Pamplona, Spain<br />
Research Projects<br />
European Network <strong>of</strong> Excellence: EuroFIR European Food Information Resource<br />
Invited Lectures<br />
1) M. Murkovic<br />
Alimentary Antioxidants: Relevance in Foods and some Nutritional Aspects<br />
Seminar at JRC-IHCP. 10 Dec. 2009<br />
2) M. Murkovic<br />
Formation <strong>of</strong> hazardous compounds during heating <strong>of</strong> food<br />
Thermally processed foods: possible health implications - Analytical and chemical<br />
aspects related to <strong>the</strong>rmally processed foods. Aveiro, 17 Apr. 2009<br />
Publications<br />
1) Nugroho Prasetyo, E., Kudanga, T., Steiner, W., Murkovic, M., Nyanhongo, G. S.,<br />
Gübitz, G.<br />
Antioxidant activity assay based on laccase-generated radicals<br />
Analytical and bioanalytical chemistry 393 (2009) 2, 679 - 687<br />
2) Murkovic, M.<br />
Europäische Lebensmitteldatenbank: European Food Information Resource Journal <strong>für</strong><br />
Ernährungsmedizin 11 (2009) 3/4, 28 – 29<br />
3) Pricelius, S., Murkovic, M., Souter, P., Gübitz, G.<br />
Substrate specificities <strong>of</strong> glycosidases from Aspergillus species pectinase preparations<br />
on elderberry anthocyanins<br />
Journal <strong>of</strong> agricultural and food chemistry 57 (2009) 3, 1006 - 1012<br />
36
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