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Projects / Programmes source: ARIS

Food Chemistry

Periods
Research activity

Code Science Field Subfield
1.04.00  Natural sciences and mathematics  Chemistry   
2.02.00  Engineering sciences and technologies  Chemical engineering   
4.03.00  Biotechnical sciences  Plant production   

Code Science Field
P300  Natural sciences and mathematics  Analytical chemistry 
B430  Biomedical sciences  Sylviculture, forestry, forestry technology 
P340  Natural sciences and mathematics  Lipids, steroids, membranes 
P390  Natural sciences and mathematics  Organic chemistry 
Evaluation (rules)
source: COBISS
Researchers (13)
no. Code Name and surname Research area Role Period No. of publicationsNo. of publications
1.  18671  PhD Samo Andrenšek  Chemistry  Researcher  2001 - 2003  151 
2.  20830  MSc Nadja Gerčar  Chemistry  Researcher  2001 - 2003  20 
3.  06787  PhD Alenka Golc Wondra  Plant production  Researcher  2001 - 2003  210 
4.  06532  Adolf Krašna  Chemistry  Researcher  2001 - 2003  41 
5.  21516  PhD Brigita Lapornik  Biochemistry and molecular biology  Researcher  2001 - 2003  25 
6.  01095  PhD Mirko Prošek  Chemistry  Head  2001 - 2003  406 
7.  17266  Mateja Puklavec    Researcher  2001 - 2003  22 
8.  18207  Katarina Rozman    Researcher  2001 - 2003  17 
9.  15461  PhD Breda Simonovska  Plant production  Researcher  2001 - 2003  247 
10.  17267  Helena Sluga    Researcher  2001 - 2002 
11.  05397  PhD Andrej Šmidovnik  Chemistry  Researcher  2001 - 2003  131 
12.  22503  PhD Monika Vidmar Stražišar  Chemistry  Researcher  2002 - 2003  19 
13.  11395  PhD Irena Vovk  Chemistry  Researcher  2001 - 2003  564 
Organisations (1)
no. Code Research organisation City Registration number No. of publicationsNo. of publications
1.  0104  National Institute of Chemistry  Ljubljana  5051592000  20,958 
Abstract
Research programme ""Food Chemistry"" is a part of the activities of the Laboratory of Food Chemistry is a continuation of the work of professor Samec. Programme is focused on the development of analytical procedures for characterisation of physical and chemical parameters of food and development of technological processes to improve the quality of food products. The main topics of the technological part are: ? decholesterilisation of dairy products and egg yolks, ? study of chemical reactions (hydrolysis, polimerisation, oxidation, isomerisation and cyclisation), which take place during food frying, ? enrichment of food products with vitamins, ? extraction of antioxidants from the plant by-products. Characterisation of chemical parameters will be made with official and newly developed methods, especially with chromatographic techniques and a combination of HPLC/MS. Analytical work will be done according to Good Scientific Practise, and for regulatory purposes in compliance with Good Laboratory Practise (GLP).
Most important scientific results Final report
Most important socioeconomically and culturally relevant results Final report
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