معرفی
Georg Frisch is a researcher in the Department of Nutritional Sciences at the University of Vienna's Faculty of Life Sciences, specializing in lipid chemistry and food processing impacts. His work examines how cooking methods alter nutritional quality in animal-based foods, particularly focusing on cholesterol oxidation and lipid degradation.
His primary research areas include
- Nutrition and dietary lipid metabolism
- Food Science with emphasis on thermal processing
- Lipid Chemistry and oxidation kinetics
- Cholesterol Oxidation Products formation
- Pan Frying and cooking methodology
- Food Processing safety implications
Publication analysis from 2004-2006 reveals consistent investigation into cholesterol oxidation mechanisms during cooking, with significant focus on salmon fillets and meat. His work bridges food chemistry with practical dietary guidelines, demonstrating how cooking variables affect lipid quality and potential health implications. The research shows particular attention to pan frying methods and their impact on oxidation product formation in commonly consumed proteins.
His invited 2006 presentation on food processing impacts for dietary guidelines implementation highlights his role in translating research into nutritional policy. Bibliometric data indicates substantial scholarly engagement with 122 citations and 80 Mendeley readers across his publications.
