2010 Trends in Food Chemistry

2010 Trends in Food Chemistry

Author: ChemViews/GDCh

Nachrichten aus der Chemie (the membership magazine of the GDCh) annually publishes trend reports in which authors spot and compile an overview of inspiring work and recent trends in the most important chemical disciplines.

ChemViews gives you an overview of the latest trend report, its authors and the literature collected.

Food Chemistry 2010

Scent research is increasingly concerned, even on a molecular level, with everyday scents that are in some cases barely perceptible, but can still have a physiological effect.

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Author

Andrea Karin Büttner, born 1971, studied food chemistry at the Ludwig-Maximillians University, Munich, Germany, from 1991 to 1995. In 1999, she completed her PhD at the German Research Centre for Food Chemistry, Garching, and the Institute of Food Chemistry of the Technical University Munich. From 1999 to 2002, she was a post-doc at both institutes. In June 2006, she habilitated at the Technical University Munich. Since January 2007 she has headed the working group of analytical sensor technology at the Fraunhofer Institute for Process Engineering and Packaging, Freising, Germany, and since November 2007, has led a junior research group in the German Federal Ministry of Education and Research program “Molecular fundamentals of human nutrition” at the University of Erlangen.

References

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2) O. Tyapkova, M. Czerny, A. Buettner, Polymer Degrad. Stabil. 2009, 94, 757.
3) F. Mayer, K. Breuer, The influence of processing conditions on plastic material odor, Indoor Air 2008, Copenhagen, Paper ID: 495.
4) M. Czerny, A. Buettner, J. Agric. Food Chem. 2009, 57, 9979. DOI: 10.1021/jf901435n
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Dr. Hut, München, 2007.
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