@misc{12404, author = {{Wittland, Sebastian}}, location = {{Berlin}}, title = {{{Untersuchung des Einflusses von Allulose und verschiedenen Getreidesorten sowie Mehltypen auf die Frischhaltung von Hefebackwaren}}}, year = {{2025}}, } @misc{13084, abstract = {{Thermal preservation is widely used for the stabilization of fruit and vegetable juices. However, this method can potentially impair product quality and it is necessary to categorize and quantify these changes in order to optimize the treatment process. Here, carrot juice was treated with different time temperature combinations selected to achieve equivalent microbiological lethality. Different temperatures were selected - low temperature long time (LTLT) with 90 and 95 °C and high temperature short time (HTST) with 120 and 125 °C. The thermally treated juice exhibited significant differences in physical, chemical and sensory parameters in contrast to untreated juice. HTST treatment had less of a negative effect on the juice. A significant deterioration in odor, appearance and taste was observed after the LTLT treatment compared to an untreated reference juice. The juice exhibited elevated acid taste, a shift in olfactory profile from white to red vegetables and diminished homogeneity. Significant changes in sugar composition, pH, carotenoids and color were also observed during this treatment. The juice that had been treated with LTLT exhibited a higher amount of monosaccharides, a lower pH value, a reduced quantity of carotenoids and a perceptible difference in color in comparison to the untreated and fresh juice. Therefore, it can be concluded that varying temperatures show different effects on juice quality, despite the same microbiological lethal effect. This must be taken into account when designing the pasteurization process.}}, author = {{Katsch, Linda and Weishaupt, Imke and Sokolowsky, Martina and Gibson, Brian R. and Schneider, Jan}}, booktitle = {{European Food Research and Technology}}, issn = {{1438-2385}}, keywords = {{Carrot juice, Sterilization, Carotenoids, Descriptive analysis, PCA, HTST}}, number = {{251}}, pages = {{3649--3668}}, publisher = {{Springer}}, title = {{{Impact of equivalent sterilization processes with different time- temperature combinations on the chemical, physical and sensory properties of carrot juice}}}, doi = {{https://doi.org/10.1007/s00217-025-04860-5}}, year = {{2025}}, } @misc{13094, author = {{Katsch, Linda and Steinmetzler, Arthur and Sokolowsky, Martina and Schneider, Jan}}, location = {{Halle (Saale)}}, title = {{{Haltbarkeitsvoraussage von Orangensaft: Chemische, physikalische und sensorische Effekte während beschleunigter Haltbarkeitstests}}}, doi = {{10.1002/lemi.202559165}}, year = {{2025}}, } @misc{13271, abstract = {{Pasteurization is the prevalent method for stabilizing cloudy apple juice and prolonging its shelf life, but can also impair quality. Therefore, it is necessary to investigate and quantify the chemical, physical and sensory effects of this treatment. In this study, cloudy apple juice was treated at different time-temperature combinations with equivalent microbial lethality with 161.6 PU. These can be categorized as low temperature/long time (LTLT with 70°C and 80°C) or high temperature/short time (HTST with 90°C, 100°C and 105°C) treatments. The results were compared to those of untreated juice. HTST treatment had significantly less impact on the juice compared to LTLT treatment. LTLT-treated juices were characterized by different sensory attributes, such as raisin and caramel odor and bitter taste. In contrast, the untreated and HTST-treated juices exhibited odors like pear and lemon. There were also significant differences in turbidity, sugar composition, viscosity and a heightened 5-(hydroxymethyl)furfural (HMF) content with LTLT treatment. In summary, HTST-treated juices are more similar to the untreated juices and are rated higher in terms of quality characteristics. The lowest pasteurization temperature of 70°C results in the greatest deterioration of juice quality. It can be concluded that different pasteurization conditions showed different effects on juice quality, despite having the same microbiological lethality of 161.6 PU. Results can be considered when designing pasteurization processes.}}, author = {{Katsch, Linda and Sokolowsky, Martina and Gibson, Brian and Schneider, Jan}}, booktitle = {{Applied Food Research}}, issn = {{2772-5022}}, keywords = {{Cloudy apple juice, HTST, juice pasteurization, sensory analysis, process optimization, equivalent microbial lethality}}, number = {{2}}, publisher = {{Elsevier}}, title = {{{Influence of different pasteurization conditions with equivalent pasteurization units on chemical, physical, and sensory properties of cloudy apple juice}}}, doi = {{10.1016/j.afres.2025.101471}}, volume = {{5}}, year = {{2025}}, } @inproceedings{6712, author = {{Wittland, Sebastian}}, location = {{Detmold}}, title = {{{Neuartige Zucker in Backwaren – Ist Allulose eine Alternative?}}}, year = {{2020}}, } @misc{8405, author = {{Wefing, Patrick and Conradi, Florian and Beckhoff-Bumbke, Steffen}}, location = {{Bielefeld}}, title = {{{Closed Loop Systems Engineering}}}, year = {{2020}}, } @misc{5418, abstract = {{Pasteurization especially high-temperature short time (HTST) heating is a widely used preservation method which inactivates microorganisms and enzymes, but also degrades compounds as L-ascorbic acid. For a gentle dimensioning of a pasteurization plant the knowledge of the kinetic figures is important. Activation energy, reaction order and pre-exponential factor of the L-ascorbic acid degradation in a model solution, apple, orange and black currant juice were determined. Lines of equal effects, which indicate different time-temperature combinations for the degradation, could be derived and compared with the lethal effect on microorganisms. The activation energies were located in the area of 25 to 44 kJ/mol for all samples except of orange juice (74 kJ/mol) in the range of 40-90 ?C with a zeroth reaction order. Based on these values, the lines of equal effects showed a lesser degradation at higher temperatures and shorter holding times even in the typical setting range of pasteurization plants.}}, author = {{Katsch, Linda and Methner, F.-J. and Schneider, Jan}}, booktitle = {{BrewingScience}}, issn = {{1613-2041}}, number = {{7/8}}, pages = {{85 -- 94}}, publisher = {{Fachverlag Hans Carl GmbH}}, title = {{{Kinetic studies of L-ascorbic acid degradation in fruit juices for the improvement of pasteurization plants}}}, doi = {{https://doi.org/10.23763/BrSc20-13katsch}}, volume = {{73}}, year = {{2020}}, } @article{5419, abstract = {{Continuous mashing provides advantages compared to conventional batch-wise mashing in terms of space time yield. The majority of fermentable sugars are generated during the so-called “β-amylase rest” (62–64 ◦C). These low molecular sugars are fermented later in the brewing process by yeasts and therefore determine the beer attenuation degree. Biological malt variations complicate the application of a continuous system in industrial scale particularly concerning targeted quality parameters. The aim is the prediction of sugar formation from process parameters for a real time control system. Therefore, a semi-empirical model for sugar formation in a continuous stirred tank reactor (CSTR) system was developed under incorporation of the residence time distri- bution (RTD). The here presented model, which focuses on the “β-amylase rest”, is able to predict fermentable sugar concentrations in the continuous “β-amylase rest” with sufficient accuracy, in contrast to models that only use the flow rate and the reactor volume to determine the reaction time. However, the precision and trueness depend on the quality of the empirical data acquired previously in laboratory experiments for the selected temperature and raw material quality.}}, author = {{Wefing, Patrick and Conradi, Florian and Trilling-Haasler, Marc and Neubauer, Peter and Schneider, Jan}}, journal = {{Biochemical Engineering Journal }}, keywords = {{Continuous mashing, Residence time distribution, Beer, Enzyme bioreactor, Maltose rest}}, title = {{{Approach for modelling the extract formation in continuous conducted "beta-amylase rest" as part of the production of beer mash with targeted sugar content}}}, doi = {{10.1016/j.bej.2020.107765}}, volume = {{164}}, year = {{2020}}, } @article{5435, abstract = {{Towards renewable energy systems, the coupling of multiple sectors is important and incorporates novel technologies where currently no models exist that correctly represent all transient effects. Therefore, we present a method that incorporates Hardware-in-the-Loop simulations where virtual components as models are coupled to real and experimental facilities in real time. By including experimental components, a higher validity can be obtained and the practical applicability of renewable energy scenario can be discussed more profoundly. In this paper, the considered energy system consists of an experimental biocatalytic methanation reactor, a real photovoltaic park, a regenerative fuel cell and short-term storage units to supply a residential district. A representative control sequence of the methanator is obtained by modeling the scenario as an optimal control problem. A first HIL simulation highlights that modifications of the instrumentation are required for a grid injection of the generated methane. The scientific approach can be applied to any energy system where some of the considered components are available as experimental or real facilities. Non-exisiting components are simply replaced by models. The presented approach helps to determine which parts or process parameters are crucial for the planed operation before the overall energy system is realized on a larger scale. (C) 2019 Elsevier Ltd. All rights reserved.}}, author = {{Griese, Martin and Hoffrath, Marc Philippe and Broeker, Timo and Schulte, Thomas and Schneider, Jan}}, issn = {{1873-6785}}, journal = {{Energy : the international journal}}, keywords = {{Biological methanation, Energy management, HIL simulation, Optimization, Scalable models}}, location = {{Guimaraes, PORTUGAL}}, pages = {{77 -- 90}}, publisher = {{Elsevier}}, title = {{{Hardware-in-the-Loop simulation of an optimized energy management incorporating an experimental biocatalytic methanation reactor}}}, doi = {{10.1016/j.energy.2019.05.092}}, volume = {{181}}, year = {{2019}}, } @inproceedings{5437, author = {{Schwarzer, Knut and Katsch, Linda and Weishaupt, Imke and Schneider, Jan}}, location = {{München}}, title = {{{Cyberphysisches System zur thermischen Entkeimung von Getränken}}}, year = {{2019}}, } @inproceedings{5443, author = {{Zhang, Fan and Pinkal, K. and Conradi, Florian and Wefing, Patrick and Schneider, Jan and Niggemann, Oliver}}, location = {{Melbourne, Australia}}, title = {{{Quality Control of Continuous Wort Production through Production Data Analysis in Latent Space}}}, year = {{2019}}, } @article{5446, author = {{Wittland, Sebastian and Stake, Kirsten and Schattenberg, Britta and Rohrbeck, Hanna and Hermenau, Ute and Schneider, Jan}}, issn = {{1617-4518}}, journal = {{Ernährung im Fokus}}, number = {{4}}, pages = {{262--267}}, publisher = {{Bundesanstalt für Landwirtschaft und Ernährung (BLE) }}, title = {{{Neuartige Zucker - Kalorienreduktion in Lebensmitteln}}}, year = {{2019}}, } @inproceedings{5447, author = {{Rohrbeck, Hanna}}, title = {{{Hat der Einsatz von Allulose in Milchbrötchen Auswirkungen auf die Gebäckqualität}}}, year = {{2019}}, } @inproceedings{5465, author = {{Schneider, Jan and Weishaupt, Imke and Schwarzer, Knut and Katsch, Linda}}, location = {{München}}, title = {{{Cyberphysisches System zur thermischen Entkeimung von Getränken}}}, year = {{2019}}, } @misc{5470, author = {{Katsch, Linda and Schneider, Jan}}, location = {{Dresden}}, number = {{S1}}, pages = {{127}}, title = {{{Schonende Pasteurisation von Fruchtsäften: Nicht-Isotherme kinetische Untersuchung qualitätsbestimmender Inhaltsstoffe}}}, doi = {{ https://doi.org/10.1002/lemi.201951127}}, volume = {{73}}, year = {{2019}}, } @inproceedings{5574, author = {{Rossmann, Sören and Wolff, V. and Müller, Ulrich and Schneider, Jan}}, location = {{Bruchsal}}, title = {{{Einfluss forcierter Lagerbedingungen auf die physikalische Alterung von Getränkeemulsionen}}}, year = {{2017}}, } @article{5575, author = {{Rossmann, Sören and Wolff, V. and Müller, Ulrich and Schneider, Jan}}, issn = {{1866-5195}}, journal = {{BrewingScience }}, number = {{1-2}}, pages = {{31--38}}, publisher = {{Carl}}, title = {{{Impact of Accelerated Shelf-life Tests on Physical Stability of Beverages Based on Weighted Orange Oil Emulsions}}}, volume = {{70}}, year = {{2017}}, } @article{5576, author = {{Broeker, Timo and Hoffarth, Marc and Oppermann, L. and Wolff, V. and Neubauer, Pia Rebecca and Schneider, Jan}}, journal = {{BrewingScience}}, number = {{3-4}}, pages = {{74--84}}, title = {{{Oxidation of Brewers Spent Grain for the Release of Fermentable Sugars by Direct Pretreatment in an Electrolysis Reactor}}}, volume = {{70}}, year = {{2017}}, } @inproceedings{5578, author = {{Rossmann, Sören and Wolff, V. and Müller, Ulrich and Schneider, Jan}}, location = {{ Ljubljan (Slovenia}}, title = {{{Comparative study of accelerated shelf-life tests on physical ageing of beverages containing weighted flavor emulsions}}}, year = {{2017}}, } @inproceedings{5579, author = {{Schneider, Jan and Hoffarth, Marc and Broeker, Timo}}, location = {{Ljubljana (Slovenia)}}, title = {{{Wet oxidation of spent grains from breweries for the production of fermentable sugars}}}, year = {{2017}}, } @inproceedings{5580, author = {{Broeker, Timo and Hoffarth, Marc and Heikrodt, Klaus and Schneider, Jan}}, location = {{Ljubljana (Slovenia)}}, title = {{{Study on the implementation of a biocatalytic power-to-gas reactor in a brewery}}}, year = {{2017}}, } @inproceedings{5581, author = {{Conradi, Florian and Wefing, Patrick}}, location = {{Lemgo}}, title = {{{Innovation in der Brauerei - Konzept einer kontinuierlichen Maischeanalge durch intelligente Vernetzung mit moderner Sensortechnik}}}, year = {{2017}}, } @inproceedings{5582, author = {{Hoffarth, Marc}}, location = {{Lemgo}}, title = {{{Biokatalytische Methanisierung - Synthetisches Erdgas aus regenerativen Quellen}}}, year = {{2017}}, } @inproceedings{5583, author = {{Broeker, Timo}}, location = {{Lemgo}}, title = {{{Bioraffinerie und Sektorenkopplung – biokatalytische Methanisierung als Schlüsseltechnologie zur Implementierung von Power-to-Gas}}}, year = {{2017}}, } @inproceedings{5584, author = {{Broeker, Timo}}, location = {{Gelsenkirchen}}, title = {{{bioCONNECT - Wasserstoff und biogenes CO2 im Verbund}}}, year = {{2017}}, } @inproceedings{5585, author = {{Broeker, Timo and Hoffarth, Marc and Heikrodt, Klaus and Schneider, Jan}}, location = {{Barcelona/Katalonia}}, title = {{{Study on the implementation of a biocatalytic power-to-gas reactor in a brewery}}}, year = {{2017}}, } @inproceedings{2615, abstract = {{Vortrag und Tagungsbandbeitrag}}, author = {{Hölscher, Maike and Nolte, T. and Zapp, Jürgen and Stiebing, Achim and Lautenschläger, Ralf and Upmann, Matthias}}, location = {{Lemgo}}, title = {{{Verarbeitungseignung von Eberfleisch}}}, year = {{2016}}, } @inproceedings{5535, author = {{Zapp, Jürgen and Pfender, S. and Schneider, Jan}}, booktitle = {{GDL-Kongress Lebensmitteltechnologie (Vortrag und Tagungsbandbeitrag), Lemgo, 20.-22.10.2016}}, location = {{Lemgo}}, title = {{{Stabilität eines Melatonin-haltigen funktionellen Getränkes}}}, year = {{2016}}, } @inproceedings{5536, author = {{Kothe, Achim and Krieger, O. and Seidel, Leopold and Nolte, Timo and Zapp, Jürgen}}, booktitle = {{GDL-Kongress Lebensmitteltechnologie (Vortrag und Tagungsbandbeitrag), Lemgo, 20.-22.10.2016}}, location = {{Lemgo}}, title = {{{Antioxidantien in Tee - HPLC-Screening mittels Nachsäulenderivatisierung}}}, year = {{2016}}, } @inproceedings{5537, author = {{Seidel, Leopold and Kothe, Achim and Zapp, Jürgen}}, booktitle = {{GDL-Kongress Lebensmitteltechnologie (Vortrag und Tagungsbandbeitrag), Lemgo, 20.-22.10.2016}}, location = {{Lemgo}}, title = {{{Triterpene in der Apfelschale von alten und neuen Apfelsorten}}}, year = {{2016}}, } @inproceedings{5538, author = {{Danneel, Hans-Jürgen}}, booktitle = {{GDL-Kongress Lebensmitteltechnologie (Vortrag und Tagungsbandbeitrag), Lemgo, 20.-22.10.2016}}, location = {{Lemgo}}, title = {{{Fünf Jahre ILT.NRW}}}, year = {{2016}}, } @inproceedings{5540, author = {{Tachil, Jörg and van Bracht, Hendrik and Danneel, Hans-Jürgen}}, booktitle = {{GDL-Kongress Lebensmitteltechnologie (Vortrag und Tagungsbandbeitrag), Lemgo, 20.-22.10.2016}}, location = {{Lemgo}}, title = {{{Prozesschromatographische Fraktionierung von Proteinhydrolysaten}}}, year = {{2016}}, } @misc{5541, author = {{Reichl, Norbert and Brunklaus, Sabine and Danneel, Hans-Jürgen and Müller, Ulrich and Gebauer, Simone and Kolkmann, Beate and Höfel, Sabine}}, booktitle = {{GDL-Kongress Lebensmitteltechnologie (Vortrag und Tagungsbandbeitrag), Lemgo, 20.-22.10.2016}}, editor = {{Buckenhüskes, Herbert J.}}, location = {{Lemgo}}, publisher = {{Gesellschaft Deutscher Lebensmitteltechnologen}}, title = {{{Lebensmittel 4.0 - Chancen für den Mittelstand? Ergebnisse einer Unternehmensbefragung. Welche Chancen und Potentiale birgt das Thema Digitalisierung? Wir befragten - Unternehmen antworteten}}}, year = {{2016}}, } @inproceedings{5544, author = {{Schneider, Jan}}, booktitle = {{TWA der VLB Berlin e. V., Berlin, 24.10.2016}}, location = {{Berlin}}, title = {{{Smart Food Technology – eine neue Partnerschaftinitiative von Hochschule und Industrie: welches Potenzial hat die Digitalisierung?}}}, year = {{2016}}, } @inproceedings{5545, author = {{Hoffarth, Marc and Broeker, Timo and Wolff, V. and Mengedoth, C. and Heikrodt, Klaus and Schneider, Jan}}, booktitle = {{2. Fachforum Biologische Methanisierung, Regensburg, 25.10.2016}}, location = {{Regensburg}}, title = {{{ Synergies between biocatalytic methanation of Power-To-Gas hydrogen with carbon dioxide from alcoholic fermentation}}}, year = {{2016}}, } @inproceedings{5546, author = {{Schneider, Jan}}, booktitle = {{Forum Brau Beviale, Nürnberg, 10.11.2016}}, location = {{Nürnberg}}, title = {{{Hochschule Ostwestfalen-Lippe: vom Bachelor über den Master zur Promotion am Graduiertenzentrum OWL}}}, year = {{2016}}, } @inproceedings{5547, author = {{Schwarzer, Knut and Wilhelm, Patrick and Schneider, Jan and Müller, Ulrich}}, booktitle = {{Annual Meeting des American Institute of Chemical Engineers (AIChE), Posterbeitrag, San Francisco, 13.-18.11.2016}}, isbn = {{978-0-8169-1097-7}}, location = {{San Francisco}}, publisher = {{Wiley-VCH GmbH}}, title = {{{The Lemgo D- and z-value database for food – An instrument for the dimensioning of pasteurization process}}}, year = {{2016}}, } @inproceedings{5548, author = {{Müller, Ulrich and Wilhelm, Patrick}}, booktitle = {{Annual Meeting des American Institute of Chemical Engineers (AIChE), Vortrag, San Francisco, 13.-18.11.2016}}, location = {{San Francisco}}, title = {{{Mechanical steam treatment of plant material}}}, year = {{2016}}, } @inproceedings{5549, author = {{Pliske, Roland and Müller, Ulrich and Kohlus, R.}}, booktitle = {{Annual Meeting des American Institute of Chemical Engineers (AIChE), Posterbeitrag, San Francisco, 13.-18.11.2016}}, location = {{San Francisco}}, title = {{{A comparison of the static and dynamic freeze-drying by means of modelling}}}, year = {{2016}}, } @inproceedings{5550, author = {{Rossmann, Sören and Schneider, Jan and Müller, Ulrich and Kohlus, R.}}, booktitle = {{Annual Meeting des American Institute of Chemical Engineers (AIChE), Posterbeitrag, San Francisco, 13.-18.11.2016}}, location = {{San Francisco}}, title = {{{Direct homogenization of beverage emulsions with the innovative counterflow injection process}}}, year = {{2016}}, } @inproceedings{5551, author = {{Huchtmann, Julian and Aufzug, M. and Schneider, Jan}}, booktitle = {{DLG-Forum FoodTec, Frankfurt-Rodgau, 23.11.2016}}, location = {{Frankfurt-Rodgau}}, title = {{{Entwicklung eines funktionellen Getränks zur Linderung des Hangover „Glory Mornin“}}}, year = {{2016}}, } @inproceedings{5552, author = {{Broeker, Timo and Blöhse, D. and Bittner, J. and Hoffarth, Marc and Ramke, Hans-Günter and Heikrodt, Klaus and Schneider, Jan}}, booktitle = {{NRW-Biokraftstofftagung - Haus Düsse - Landwirtschaftskammer NRW, Bad Sassendorf, 24.11.2016}}, location = {{Bad Sassendorf}}, title = {{{Biokatalytische Methanisierung im Pilotmaßstab }}}, year = {{2016}}, } @inproceedings{5553, author = {{Schneider, Jan}}, booktitle = {{Lebensmittel 4.0, Vortrag, Lemgo, 12.12.2016}}, location = {{Lemgo}}, title = {{{Potenziale von Industrie 4.0 in der Qualitätssteuerung}}}, year = {{2016}}, } @article{5554, author = {{Pliske, Roland and Haase, M. and Müller, Ulrich and Kohlus, R.}}, issn = {{0009-286X }}, journal = {{Chemie-Ingenieur-Technik }}, number = {{8}}, pages = {{1169--1176}}, publisher = {{Wiley-VCH}}, title = {{{Prozesscharakterisierung der dynamischen Gefriertrocknung in einem Feststoffmischer }}}, volume = {{88}}, year = {{2016}}, } @inproceedings{5519, author = {{Rossmann, Sören and Merck, C. and Schneider, Jan and Müller, Ulrich and Kohlus, R.}}, booktitle = {{ProcessNet-Jahrestagung Lebensmittelverfahrenstechnik (Poster), Erlangen, 03/2016}}, location = {{Erlangen}}, title = {{{Herstellung von Getränkeemulsionen mit dem innovativen Gegenstrominjektionsverfahren}}}, year = {{2016}}, } @inproceedings{5521, author = {{Müller, Ulrich and Pliske, Roland and Kohlus, R. and Weber, H.}}, booktitle = {{ProcessNet-Fachgruppe Lebensmittelverfahrenstechnik (Vortrag), Erlangen, 09.-11.03.2016}}, location = {{Erlangen}}, title = {{{Untersuchungen zur Aktivität gefriergetrockneter und revitalisierter Pediococcus pentosaceus-Starterkulturen }}}, year = {{2016}}, } @inproceedings{5522, author = {{Pliske, Roland and Müller, Ulrich and Kohlus, R.}}, booktitle = {{ProcessNet-Jahrestagung Lebensmittelverfahrenstechnik, Erlangen, 09.-11.03.2016}}, location = {{Erlangen}}, title = {{{Vergleich der statischen und dynamischen Gefriertrocknung mittels Modellierung}}}, year = {{2016}}, } @article{5523, author = {{Damman, Anna and Schwarzer, Knut and Schneider, Jan}}, issn = {{1619-537X}}, journal = {{Brauwelt. En español }}, pages = {{116--119}}, publisher = {{Fachverlag Hans Carl GmbH}}, title = {{{Examen de instalaciones de pasteurizatión}}}, year = {{2016}}, } @article{5524, author = {{Schneider, Jan}}, issn = {{2509-8853 }}, journal = {{ Getränke + Lebensmittel Herstellung : Inhaltsstoffe + Technik + Logistik : Informationen für die Wirtschaft}}, publisher = {{Kuhn}}, title = {{{Thema 2016: Morgen ist heute schon gestern. Unbeständigkeit - Segen oder Fluch?}}}, year = {{2016}}, } @misc{5525, author = {{Wiese, T. and Brunklaus, Sabine and Danneel, Hans-Jürgen and Reichl, N.}}, booktitle = {{Lebensmitteltechnik }}, issn = {{0047-4290 }}, number = {{12}}, pages = {{52}}, publisher = {{ Hamburg}}, title = {{{Mit Fokus auf "Lebensmittel 4.0" - Ein Projekt an der Hochschule Ostwestfalen-Lippe widmet sich dem digitalen Wandel}}}, volume = {{48}}, year = {{2016}}, } @inproceedings{5526, author = {{Hoffarth, Marc}}, booktitle = {{Plattformtreffen Netzwerk Brenstoffzelle und Wasserstoff, ZBT Duisburg}}, location = {{Duisburg}}, title = {{{Neumitgliedervorstellung Netzwerk Brennstoffzelle und Wasserstoff}}}, year = {{2016}}, } @inproceedings{5528, author = {{Rossmann, Sören and Merck, C. and Kohlus, R. and Schneider, Jan and Müller, Ulrich}}, booktitle = {{GDL-Kongress Lebensmitteltechnologie (Vortrag und Tagungsbandbeitrag), Lemgo, 21.10.2016}}, location = {{Lemgo}}, title = {{{Einfluss der Prozessparametrierung auf die Qualität von Getränkeemulsionen beim Gegenstrominjektionsverfahren}}}, year = {{2016}}, } @inproceedings{5529, author = {{Lütke Föller, Anna and Schwarzer, Knut and Wilhelm, Patrick and Müller, Ulrich and Ollesch, K. and Schiller, T.}}, booktitle = {{GDL-Kongress Lebensmitteltechnologie (Vortrag und Tagungsbandbeitrag), Lemgo, 21.10.2016}}, location = {{Lemgo}}, title = {{{Erste Erfahrungen mit einer Strömungszelle zur Aufnahme von Reinigungskinetiken von Werkstoffoberflächen}}}, year = {{2016}}, } @inproceedings{5530, author = {{Walter, S. and Steffens, M. and Zapp, Jürgen and Schneider, Jan}}, booktitle = {{GDL-Kongress Lebensmitteltechnologie (Vortrag und Tagungsbandbeitrag), Lemgo, 20.-22.10.2016}}, location = {{Lemgo}}, title = {{{Stabilität von mit funktionellen Caseinhydrolysaten angereicherten fruchtsafthaltigen Getränken }}}, year = {{2016}}, } @inproceedings{5531, author = {{Rossmann, S. and Kohlus, R. and Müller, Ulrich and Schneider, Jan}}, booktitle = {{GDL-Kongress Lebensmitteltechnologie (Vortrag und Tagungsbandbeitrag), Lemgo, 20.-22.10.2016}}, location = {{Lemgo}}, title = {{{Einfluss forcierter Lagerbedingungen auf die chemisch-physikalische Stabilität von Getränkeemulsionen}}}, year = {{2016}}, } @inproceedings{5532, author = {{Schwarzer, Knut and Gerke, S. and Wolff, V. and Schneider, Jan}}, booktitle = {{GDL-Kongress Lebensmitteltechnologie (Vortrag und Tagungsbandbeitrag), Lemgo, 20.-22.10.2016}}, location = {{Lemgo}}, title = {{{Pasteurisation von Obstkonserven - Auswirkung der Gebindeform, der Viskosität und der Stückigkeit des Pasteurisationsgutes auf die tatsächlich applizierten Pasteurisationseinheiten}}}, year = {{2016}}, } @inproceedings{5533, author = {{Nolte, Timo and Wittkötter, K. and Zapp, Jürgen}}, booktitle = {{GDL-Kongress Lebensmitteltechnologie (Vortrag und Tagungsbandbeitrag), Lemgo, 20.-22.10.2016}}, location = {{Lemgo}}, title = {{{Fehlaromen in der Eberfleischproduktion - Aktuelle Erkenntnisse}}}, year = {{2016}}, } @inproceedings{5534, author = {{Westerholt, J. and Zapp, Jürgen}}, booktitle = {{GDL-Kongress Lebensmitteltechnologie (Vortrag und Tagungsbandbeitrag), Lemgo, 20.-22.10.2016}}, location = {{Lemgo}}, title = {{{Einfluss des Röstverfahrens auf die Bekömmlichkeit von Kaffee unter besonderer Berücksichtigung organischer Säuren}}}, year = {{2016}}, } @article{2597, author = {{Upmann, Matthias and Lade, P.}}, journal = {{Fleischwirtschaft}}, number = {{9}}, pages = {{109--112}}, title = {{{Knochenpartikel im Verarbeitungsfleisch für die Wurstproduktion}}}, volume = {{95}}, year = {{2015}}, } @inproceedings{2598, author = {{Lautenschläger, Ralf and Stiebing, Achim and Upmann, Matthias}}, location = {{Osnabrück}}, title = {{{Verarbeitungseigenschaften von Eberfleisch}}}, year = {{2015}}, } @inproceedings{2599, author = {{Upmann, Matthias}}, location = {{Garmisch-Partenkirchen}}, title = {{{Workshop Lebensmittelhistologie: Hackfleisch - Zerkleinerung}}}, year = {{2015}}, } @article{2600, author = {{Weyland, Gerd and Upmann, Matthias}}, issn = {{0015-363x}}, journal = {{Fleischwirtschaft}}, number = {{9}}, pages = {{84--86}}, title = {{{Was ist erlaubt, was verboten? 11. Lemgoer Lebensmittelrechtstagung Fleisch + Feinkost - Teil 2}}}, volume = {{95}}, year = {{2015}}, } @article{2601, author = {{Weyland, Gerd and Upmann, Matthias}}, issn = {{0015-363x}}, journal = {{Fleischwirtschaft}}, number = {{10}}, pages = {{60--63}}, title = {{{Was ist erlaubt, was verboten? 11. Lemgoer Lebensmittelrechtstagung Fleisch + Feinkost - Teil 3}}}, volume = {{95}}, year = {{2015}}, } @article{2602, author = {{Weyland, Gerd and Upmann, Matthias}}, issn = {{0015-363x}}, journal = {{Fleischwirtschaft}}, number = {{11}}, pages = {{51--53}}, title = {{{Was ist erlaubt, was verboten? 11. Lemgoer Lebensmittelrechtstagung Fleisch + Feinkost - Teil 4}}}, volume = {{95}}, year = {{2015}}, } @article{2603, author = {{Schulze, G. and Upmann, Matthias}}, journal = {{Food & Recht Praxis}}, number = {{4}}, pages = {{9--11}}, title = {{{Herkunftskennzeichnung von Fleisch}}}, year = {{2015}}, } @inproceedings{2604, author = {{Upmann, Matthias and Hölscher, Maike and Lautenschläger, Ralf and Zapp, Jürgen and Stiebing, Achim}}, location = {{Herrsching}}, title = {{{Verzicht auf die Kastration durch Ebermast oder Immunokastration. Herausforderungen aus Sicht der Produktqualität}}}, year = {{2015}}, } @article{2605, author = {{Langen, M. and Klein, G. and Schigulski, S. and Upmann, Matthias}}, journal = {{Fleischwirtschaft}}, number = {{12}}, pages = {{61--63}}, title = {{{Furculafleisch ist kein Separatorenfleisch}}}, volume = {{95}}, year = {{2015}}, } @article{2747, author = {{Dammann, Anna and Schwarzer, Knut and Müller, Ulrich and Schneider, Jan}}, isbn = {{978-3-418-00847-9}}, journal = {{ Brewing science}}, number = {{Yearbook}}, pages = {{10 -- 17}}, title = {{{Evaluation of the Acidic Sucrose Hydrolysis as Time-Temperature Integrator in Flash Pasteurizers}}}, volume = {{2014}}, year = {{2015}}, } @inproceedings{5555, author = {{Broeker, Timo and Hoffarth, Marc and Schneider, Jan and Heikrodt, Klaus}}, location = {{Berlin}}, title = {{{ BioCO2nvert - Synergies of P2G und alcoholic CO2 for the efficient production of Methan and Bioethanol}}}, year = {{2015}}, } @inproceedings{5556, author = {{Broeker, Timo and Schneider, Jan and Otto, K.}}, location = {{Mertingen}}, title = {{{Energetische Verwertung von Trester aus der Fruchtsaftindustrie}}}, year = {{2015}}, } @inproceedings{5557, author = {{Schneider, Jan and Schwarzer, Knut and Dammann_, Anna and Müller, Ulrich}}, location = {{Porto (Portugal)}}, title = {{{Determination of Pasteurization Units in a flash pasteurizers under consideration of heating and cooling sections and the residence time distribution}}}, year = {{2015}}, } @article{5558, author = {{Schneider, Jan}}, journal = {{Getränkeherstellung Deutschland}}, publisher = {{Kuhn Fachverlag GmbH & Co. KG}}, title = {{{Heute noch unrentabel und morgen schon die große Chance}}}, year = {{2015}}, } @article{5559, author = {{Schwarzer, Knut and Dammann_, Anna and Schneider, Jan}}, journal = {{Brauwelt International VI}}, pages = {{S. 365--368}}, publisher = {{Fachverlag Hans Carl GmbH}}, title = {{{Testing Pasteurization Units}}}, year = {{2015}}, } @inproceedings{5560, author = {{Schneider, Jan and Schwarzer, Knut and Dammann_, Anna}}, location = {{Bremen}}, title = {{{Einsatz eines chemischen Indikators zur exakten Bestimmung der Pasteurisationseinheiten - ein Ersatz für den Count Reduction Test?}}}, year = {{2015}}, } @inproceedings{5561, author = {{Broeker, Timo and Blöhse, D. and Ramke, Hans-Günter and Schneider, Jan}}, location = {{Nice (Frankreich)}}, title = {{{How to extend a Distillery into a Lignocellulose Biorefinery}}}, year = {{2015}}, } @inproceedings{5562, author = {{Kothe, T. and Wiens, Anton and Kracht, A. and Kaetzel, M. and Rossmann, Sören and Rabenhorst, Jürgen}}, location = {{Nice (Frankreich)}}, title = {{{Characterization and Optimization of the Enzymatic Hydrolysis of Different Citrus Peel (Orange) Qualities.}}}, year = {{2015}}, } @inproceedings{5563, author = {{Hoffarth, Marc and Broeker, Timo and Wolff, V. and Mengendoth, C. and Heidkrodt, K. and Schneider, Jan}}, location = {{Nice (Frankreich)}}, title = {{{Synergies between biocatalytic methanation of Power-To-Gas hydrogen with carbon dioxide from alcoholic fermentation}}}, year = {{2015}}, } @inproceedings{5565, author = {{Schweizer, K. and Schneider, Jan}}, location = {{Berlin}}, title = {{{Wie groß ist der Beitrag der Aufheiz- und Abkühlzonen einer KZE für die Abtötung der MO oder Muss man die Aufheiz- und Abkühlzonen einer KZE die PE Berechnung einbeziehen? }}}, year = {{2015}}, } @article{5566, author = {{Behler, M. and Schulze, Christian and Schneider, Jan}}, journal = {{Brauindustrie 11}}, pages = {{S. 92--98}}, title = {{{Einsatz von Magnetrührwerken in Hefeanzuchtfermentern und deren Einfluss auf die Vitalität und Viabilität von Saccharomyces-Hefen}}}, volume = {{11}}, year = {{2015}}, } @article{5567, author = {{Pliske, Roland and Müller, Ulrich and Kohlus, R.}}, journal = {{Chemie-Ingenieur-Technik }}, number = {{7}}, pages = {{S. 1006--1010}}, title = {{{Untersuchungen zur Steigerung der Trocknungsgeschwindigkeit der Gefriertrocknung}}}, volume = {{87}}, year = {{2015}}, } @inproceedings{6453, author = {{Schneider, Jan and Schwarzer, Knut and Dammann_, Anna and Müller, Ulrich}}, location = {{Ghent (Belgium)}}, title = {{{Effect of the residence time distribution in flash pasteurizers on the thermal death of microorganism under consideration of the heating and cooling sections}}}, year = {{2014}}, } @inproceedings{6454, author = {{Müller, Ulrich}}, location = {{Rodgau}}, title = {{{Entkeimungsverfahren und biologische Stabilisierung von Lebensmitteln – Behandlungsverfahren für fluide und feste Substanzen aus Sicht eines Lebensmittelverfahrenstechnikers}}}, year = {{2014}}, } @inbook{2589, author = {{Upmann, Matthias and Stender, Jörg and Trilling, J.}}, booktitle = {{Encyclopedia of meat sciences}}, pages = {{159--167}}, publisher = {{Elsevier}}, title = {{{Quality management: Abattoirs and processing plants}}}, volume = {{3}}, year = {{2014}}, } @misc{2590, author = {{Upmann, Matthias and Stephan, Rainer}}, booktitle = {{Encyclopedia of meat sciences}}, pages = {{145--151}}, publisher = {{Elsevier}}, title = {{{Laboratory accreditation}}}, year = {{2014}}, } @inproceedings{2591, author = {{Upmann, Matthias}}, location = {{Erfurt}}, title = {{{Dekontamination von Schlachttierkörpern durch Milchsäure - eine Übersicht}}}, year = {{2014}}, } @inproceedings{2592, author = {{Upmann, Matthias and Köhne, T. and Langen, M.}}, location = {{Berlin}}, title = {{{Aspikerzeugnisse: Gewichtsverlust der Einlagen bei der Herstellung und Lagerung}}}, year = {{2014}}, } @inproceedings{2593, author = {{Upmann, Matthias and Bleischwitz, L. and Fritzsche, Lutz and Hartmann, V. and Knedlik, R. and Peter, M. and Schneiders, S. and Schöneis, R. and Röser, Anja}}, location = {{Garmisch-Partenkirchen}}, title = {{{Welchen Schneidsatz braucht der Wolf? Muskelfaserzerstörung in Hackfleischpatties}}}, year = {{2014}}, } @inproceedings{2594, author = {{Upmann, Matthias}}, location = {{Garmisch-Partenkirchen}}, title = {{{Kriterienkatalog zur mikroskopischen Bewertung von Muskelfaserstruktur-Veränderungen. Workshop "Lebensmittelhistologie"}}}, year = {{2014}}, } @inproceedings{2595, author = {{Upmann, Matthias and Lade, P.}}, location = {{Lemgo}}, title = {{{Knochenpartikel in Brühwurst. Einfluss von Rohmaterial und Herstellungstechnologie}}}, year = {{2014}}, } @article{3399, author = {{Dammann, Anna and Schwarzer, Knut and Neubauer, Peter and Schneider, Jan}}, issn = {{0723-1520}}, journal = {{BrewingScience}}, number = {{7}}, pages = {{101--107}}, publisher = {{Carl}}, title = {{{Effect of Residence Time Distribution in Flash Pasteurizers on the Thermal Death of Microorganisms}}}, volume = {{67}}, year = {{2014}}, } @inproceedings{5442, author = {{Broeker, Timo and Hoffarth, M. and Schneider, Jan and Heikrodt, Klaus}}, booktitle = {{12. Internationaler Fachkongress für Biokraftstoffe "Fuels of the Future" (Vortrag und Tagungsbandbeitrag), Berlin, 20.01.2014}}, location = {{Berlin}}, title = {{{BioCo2nvert - Synergies of P2G and alcoholic CO2 for the efficient production of methan and bioethanol}}}, year = {{2014}}, } @inproceedings{5448, author = {{Lüttke Föller, A. and Schwarzer, Knut and Wilhelm, Patrick and Müller, Ulrich}}, booktitle = {{24. Bernburger Winterseminar Arznei- und Gewürzpflanzen : 18.02. - 19.02.2014 ; Tagungsbroschüre }}, editor = {{Hoppe, Bernd}}, location = {{Bernburg}}, publisher = {{Verein für Arznei- und Gewürzpflanzen Saluplanta }}, title = {{{Einfluss der Evakuierungsgeschwindigkeit auf die Majoranölverluste bei der Sattdampfbehandlung}}}, year = {{2014}}, } @inproceedings{5449, author = {{Dammann_, Anna and Schwarzer, Knut and Müller, Ulrich and Schneider, Jan}}, location = {{Freising}}, title = {{{Simulation zur Flaschen-Vollpasteurisation - Simulation zur Flaschen-Vollpasteurisation}}}, year = {{2014}}, } @inproceedings{5450, author = {{Pliske, Roland and Müller, Ulrich and Kohlus, R:}}, location = {{Freising}}, title = {{{Wärmeübergang bei der dynamischen Gefriertrocknung in Feststoffmischern}}}, year = {{2014}}, } @inproceedings{5451, author = {{Hüttemann, N. and Schwarzer, Knut and Wilhelm, Patrick and Müller, Ulrich}}, booktitle = {{ProcessNet-Fachgruppe Lebensmittelverfahrenstechnik, Freising, 26.-28.02.2014}}, location = {{Freising}}, title = {{{Untersuchung zur Zerstörung der ätherischen Ölzellen bei der Sattdampfbehandlung von Planzenmaterial}}}, year = {{2014}}, } @inproceedings{5452, author = {{Lüttke Föller, A. and Schwarzer, Knut and Wilhelm, Patrick and Müller, Ulrich}}, location = {{Freising}}, title = {{{Einfluss der Evakuierungsgeschwindigkeit auf die Majoranölverluste bei der Sattdampfbehandlung}}}, year = {{2014}}, } @inproceedings{5453, author = {{Cornu, Jesahel and Lüttke Föller, A. and Wilhelm, Patrick and Müller, Ulrich}}, location = {{Frankfurt-Rodgau}}, title = {{{Wirksame Kondensatfilmdicke bei der mechanischen Sattdampfentkeimung von pflanzlichen Materialien}}}, year = {{2014}}, } @inproceedings{5454, author = {{Stiebing, Achim}}, booktitle = {{ Fortbildungsseminar des Bundesverbandes der Deutschen Fleischwarenindustrie (BVDF), Rheinhardsbrunn, 15./16.03.2013 und 13./14.03.2014}}, location = {{Rheinhardsbrunn}}, title = {{{Technologien zur Herstellung von Kochschinken und Kochwurst. Neue Zutaten und Zusatzstoffe, Chancen, Grenzen und Technologien. Betriebliche QS-Konzepte für die Roh- und Brühwurstherstellung}}}, year = {{2014}}, } @inproceedings{5455, author = {{Broeker, Timo and Blöhse, D. and Bittner, J. and Ramke, Hans-Günter and Schneider, Jan}}, booktitle = {{10th European Bioethanol and Bioconversion Technology Meeting, Detmold, 08.04.2014}}, location = {{Detmold}}, title = {{{How to extend a distillery into a lignocellulose biorefinery – Material - & Energy Flow Management of Bioethanol, Biogas & HTC Biochar}}}, year = {{2014}}, } @inproceedings{5456, author = {{Stiebing, Achim}}, booktitle = {{Rotary Lemgo, 14.04.2014}}, location = {{Lemgo}}, title = {{{Fleisch und Fleischerzeugnisse im Kreuzfeuer der Kritik}}}, year = {{2014}}, } @inproceedings{5458, author = {{Schneider, Jan and Schwarzer, Knut and Dammann, Anna and Müller, Ulrich}}, booktitle = {{11th International Trends in Brewing, Ghent (Belgium), April 13th-17th 2014}}, location = {{Ghent (Belgium)}}, title = {{{Effect of residence time distribution in flash pasteurizers on the thermal death oEffect of the residence time distribution in flash pasteurizers on the thermal death of microorganism under consideration of the heating and cooling sectionsf microorganisms}}}, year = {{2014}}, } @article{5460, author = {{Zapp, Jürgen and Kothe, Achim and Münstermann, J.}}, issn = {{0344-5208 }}, journal = {{LABO – Fit for Lab}}, number = {{1-2}}, pages = {{12--14}}, title = {{{Welche Stoffe in harten Getränken?}}}, year = {{2014}}, } @article{5462, author = {{Damman, Anna and Schwarzer, Knut and Müller, Ulrich and Schneider, Jan}}, issn = {{1521-3811}}, journal = {{Lebensmittelchemie : Zeitschrift d. Lebensmittelchemischen Gesellschaft, Fachgruppe in der Gesellschaft Deutscher Chemiker}}, number = {{6}}, pages = {{151}}, publisher = {{Wiley-VCH}}, title = {{{Backverhalten und Sensorik eines Färberdistelblüteneytraktes am Beispiel Rührkuchen}}}, doi = {{10.1002/lemi.201490056}}, volume = {{68}}, year = {{2014}}, } @article{5477, author = {{Münstermann, J. and Kothe, Achim and Zapp, Jürgen}}, issn = {{1521-3811}}, journal = {{Lebensmittelchemie : Zeitschrift d. Lebensmittelchemischen Gesellschaft, Fachgruppe in der Gesellschaft Deutscher Chemiker}}, number = {{6}}, pages = {{152}}, publisher = {{Wiley-VCH}}, title = {{{Analytik von Farbstoffen aus den Blüten der Färberdistel Carthamus tinctorius}}}, doi = {{10.1002/lemi.201490056}}, volume = {{68}}, year = {{2014}}, } @inproceedings{5478, author = {{Broeker, Timo and Barten, G.}}, booktitle = {{EnergieAgentur.NRW 3, Wuppertal (2014)}}, location = {{Wuppertal}}, title = {{{Biokraftstoffe aus Rest- und Abfallstoffen? Pro & Contra; Innovation & Energie}}}, year = {{2014}}, } @article{5479, author = {{Woest, H. and Cöllü, I. and Dammann, Anna and Schwarzer, Knut and Schneider, Jan}}, issn = {{0179-2466}}, journal = {{Brauerei-Forum : Fachzeitschrift für Brauereien und Mälzereien, Getränkeindustrie und deren Partner }}, number = {{8}}, publisher = {{Westkreuz-Verl. }}, title = {{{Forschungsprojekt zur nachhaltigen und schonenden Getränkepasteurisation abgeschlossen}}}, year = {{2014}}, } @article{5480, author = {{Schneider, Jan}}, issn = {{0936-4129 }}, journal = {{Getränkeherstellung Deutschland : Informationen für die Wirtschaft }}, publisher = {{Kuhn}}, title = {{{Kundennähe – Wieviel Nähe darf es denn sein? }}}, year = {{2014}}, } @inproceedings{5481, author = {{Stiebing, Achim}}, booktitle = {{Museumsrunde Detmold, 01.06.2014}}, location = {{Detmold}}, title = {{{Ebermast - ... Ein neuer Weg?}}}, year = {{2014}}, } @misc{5482, abstract = {{The invention relates to a method for producing enriched peptide fractions from protein-containing raw materials, in which protein hydrolysates are separated using chromatography, according to the physiochemical properties thereof, by means of stationary phases with an aqueous solution as an elution agent. }}, author = {{Danneel, Hans-Jürgen}}, title = {{{Method For Producing Peptide Fractions And Use Thereof; Offenlegungsschrift}}}, year = {{2014}}, } @inproceedings{5483, author = {{Stiebing, Achim}}, booktitle = {{Zoetis Seminar, Potsdam, 26.06.2014}}, location = {{Potsdam}}, title = {{{Impfung gegen Ebergeruch - Verarbeitungseigenschaften}}}, year = {{2014}}, } @inproceedings{5484, author = {{Bernert, Till and Zapp, Jürgen}}, booktitle = {{41. Deutscher Lebensmittelchemikertag, Münster, 10.-12.09.2014}}, location = {{Münster}}, title = {{{Polyphenolgehalte in alten und neuen Apfelsorten in Bezug auf allergene Wirkungen}}}, year = {{2014}}, } @inproceedings{5485, author = {{Steffens, M. and Schneider, Jan}}, booktitle = {{GDL Kongress Lebensmitteltechnologie 2014, Frankfurt-Rodgau, 16.10-18.10.2014}}, location = {{Frankfurt-Rodgau}}, title = {{{Bindung von Eisen an Caseinphosphopeptide}}}, year = {{2014}}, } @inproceedings{5486, author = {{Pliske, Roland and Müller, Ulrich and Kohlus, R.}}, booktitle = {{GDL Kongress Lebensmitteltechnologie 2014, Frankfurt-Rodgau, 16.10-18.10.2014}}, location = {{Frankfurt-Rodgau}}, title = {{{Bestimmung von der Trocknungsgeschwindigkeit und des Wärmeübergangskoeffizienten bei der dynamischen Gefriertrocknung von Starterkulturen in einem Feststoffmischer}}}, year = {{2014}}, } @inproceedings{5487, author = {{Müller, Ulrich}}, booktitle = {{GDL Kongress Lebensmitteltechnologie 2014, Frankfurt-Rodgau, 16.10-18.10.2014}}, location = {{Frankfurt-Rodgau}}, title = {{{ Entkeimungsverfahren und biologische Stabilisierung von Lebensmitteln - Behandlungsverfahren für fluide und feste Substanzen aus Sicht eines Lebensmittelverfahrenstechnikers}}}, year = {{2014}}, } @inproceedings{5488, author = {{Stiebing, Achim}}, booktitle = {{37. Lemgoer Arbeitstagung Fleisch und Feinkost, 03.11.2014}}, location = {{Lemgo}}, title = {{{Gefrierlagerstabilität von Fleischerzeugnissen - Anforderungen an fleischhaltige TK-Produkte}}}, year = {{2014}}, } @inproceedings{5489, author = {{Stiebing, Achim}}, booktitle = {{Fortbildungsseminar des Bundesverbandes der Deutschen Fleischwarenindustrie (BVDF), Rheinhardsbrunn, 16.-17.11.2013 und 15.-16.11.2014}}, location = {{Rheinhardsbrunn}}, title = {{{Technologie der Rohschinkenherstellung - Technologie der Rohwurstherstellung}}}, year = {{2014}}, } @inproceedings{5490, author = {{Broeker, Timo and Blöhse, D. and Bittner, J. and Ramke, Hans-Günter and Schneider, Jan}}, booktitle = {{Biokraftstofftagung NRW, Haus Düsse, Landwirtschaftskammer NRW, Bad Sassendorf, 27.11.2014}}, location = {{Bad Sassendorf}}, title = {{{Erweiterung einer Brennerei zu einer Lignocellulose-Bioraffinerie - Stoff- und Energiestrom Management für Bioethanol, Biogas und HTC-Biokohle}}}, year = {{2014}}, } @article{2580, author = {{Klein, G. and Rüben, C. and Upmann, Matthias}}, journal = {{Current Mibrobiology }}, pages = {{200--208}}, title = {{{Antimicrobial activity of essential oil components against important food spoilage microorganisms}}}, volume = {{67}}, year = {{2013}}, } @inproceedings{2582, author = {{Broglia, A. and Hugas, M. and Bolton, D. and Koutsoumanis, K. and Michalski, M. and Petracci, M. and Upmann, Matthias and Sofos, J.}}, location = {{Bergamo (Italien)}}, title = {{{Mechanically separated meat (MSM): EFSA assessment on public health risks and parameters for classification}}}, year = {{2013}}, } @inproceedings{2583, author = {{Upmann, Matthias}}, location = {{Lemgo}}, title = {{{Histologische Beurteilung von Kochpökelwaren}}}, year = {{2013}}, } @inproceedings{2584, author = {{Upmann, Matthias and Hölscher, Maike and Kelliger, H. and Müller, T. and Stiebing, Achim}}, location = {{Lemgo}}, title = {{{Projekt 3: EtNaFleisch- Innovationsförderung für die Food-Branche - Erfahrungen und Potentiale}}}, year = {{2013}}, } @inproceedings{2585, author = {{Upmann, Matthias and Tölke, M. and Röser, Anja}}, location = {{Garmisch-Partenkirchen}}, title = {{{Semiquantitative Bestimmung verschiedener Stärkearten mit Hilfe der histologischen Untersuchung}}}, year = {{2013}}, } @article{2586, author = {{Grünewald, T. and Gerhardt, T. and Upmann, Matthias and Hildebrandt, G.}}, journal = {{Fleischwirtschaft}}, number = {{8}}, pages = {{87--91}}, title = {{{Gewebliche Beschaffenheit von Kochpökelwaren. ALTS-Laborvergleichsuntersuchung zur histologischen Quantifizierung von Strukturzerstörungen}}}, volume = {{93}}, year = {{2013}}, } @inproceedings{2587, author = {{Upmann, Matthias}}, location = {{Hagen}}, title = {{{Separatorenfleisch}}}, year = {{2013}}, } @inproceedings{2588, author = {{Upmann, Matthias}}, location = {{Lemgo}}, title = {{{Separatorenfleisch. Möglichkeiten und Grenzen des Nachweises unterschiedlicher Qualitäten}}}, year = {{2013}}, } @inproceedings{6179, author = {{Müller, Ulrich}}, location = {{Trier}}, title = {{{Wasser – der kalte Entzug – Dynamische Gefriertrocknung}}}, year = {{2013}}, } @inproceedings{5380, author = {{Stiebing, Achim}}, location = {{Lemgo}}, title = {{{Kochpökelwaren – Technologie und Beurteilungskonzepte}}}, year = {{2013}}, } @inproceedings{5381, author = {{Müller, Ulrich}}, keywords = {{Vortrag}}, location = {{Hochschule Trier}}, title = {{{Wasser - der kalte Entzug - Dynamische Gefriertrocknung}}}, year = {{2013}}, } @inproceedings{5382, author = {{Schneider, Jan and Schwarzer, Knut and Dammann_, Anna and Müller, Ulrich}}, location = {{Luxembourg (Lux)}}, title = {{{Time-Temperature Integrator for the Flash Pasteurisation}}}, year = {{2013}}, } @inproceedings{5383, author = {{Schwarzer, Knut and Dammann_, Anna and Müller, Ulrich and Schneider, Jan}}, location = {{Luxembourg (Lux)}}, title = {{{Critical view on the calculation of pasteurization units in beer}}}, year = {{2013}}, } @article{5384, author = {{Bernert, Till and Zapp, Jürgen}}, issn = {{1521-3811}}, journal = {{Lebensmittelchemie }}, number = {{5}}, pages = {{S. 119}}, publisher = {{Wiley-VCH}}, title = {{{Polyphenolgehalte in alten und neuen Apfelsorten}}}, doi = {{https://doi.org/10.1002/lemi.201390053}}, volume = {{67}}, year = {{2013}}, } @article{5385, author = {{Weyland, Gerd and Stiebing, Achim}}, issn = {{0015-363x}}, journal = {{Fleischwirtschaft 93}}, number = {{10}}, pages = {{S. 81--83}}, title = {{{Was ist erlaubt, was verboten? - 9. Lemgoer Lebensmittelrechtstagung Fleisch + Feinkost 2013 - Teil 1 }}}, volume = {{93}}, year = {{2013}}, } @article{5386, author = {{Weyland, Gerd and Stiebing, Achim}}, journal = {{Fleischwirtschaft 93}}, number = {{11}}, pages = {{S. 81--83}}, title = {{{Was ist erlaubt, was verboten? - 9. Lemgoer Lebensmittelrechtstagung Fleisch + Feinkost 2013 - Teil 2 }}}, volume = {{93}}, year = {{2013}}, } @book{5387, author = {{Schneider, Jan}}, publisher = {{Behrs-Verlag}}, title = {{{Biologische Stabilisierung durch Schutzgasanwendung in Packungen}}}, year = {{2013}}, } @article{5494, author = {{Schneider, Jan}}, journal = {{Getränkeherstellung }}, title = {{{Brennende Themen mit kühlem Kopf umsetzen}}}, year = {{2013}}, } @book{5496, author = {{Lange, H.}}, isbn = {{ 978-3-930037-96-4}}, publisher = {{Julius-Kühn-Institut}}, title = {{{Ingredients, Morphology and Color Changes of Herbal Drugs and Spices after Mechanical Saturated Steam Decontamination}}}, year = {{2013}}, } @article{5497, author = {{Schwarzer, Knut and Dammann_, Anna and Lange, H. and Krüger, H. and Müller, Ulrich}}, journal = {{Z. Arznei- und Gewürzpflanzen }}, number = {{3}}, pages = {{S. 111--118}}, title = {{{Mechanische Sattdampfentkeimung von Medizinaldrogen mit unterschiedlichen Oberflächeneigenschaften}}}, volume = {{18}}, year = {{2013}}, } @inproceedings{5498, author = {{Stiebing, Achim}}, keywords = {{Vorträge und Präsentationen}}, title = {{{Kochsalz-Reduktion bei Rohwürsten – Grenzen und Möglichkeiten}}}, year = {{2013}}, } @inproceedings{5499, author = {{Müller, Ulrich}}, title = {{{Mikrobiologie-Datenbank Lemgo – D- und z-Werte Lebensmittel-relevanter Mikroorganismen oder ‚Die Lemgo D- and z-value Database for Food‘ (LDzBase)“}}}, year = {{2013}}, } @inproceedings{5500, author = {{Schneider, Jan and Schwarzer, Knut and Dammann_, Anna and Müller, Ulrich}}, location = {{München}}, title = {{{Gentle Beverage Pasteurisation}}}, year = {{2013}}, } @inproceedings{5501, author = {{Stiebing, Achim}}, location = {{Lemgo}}, title = {{{ Nährwertveränderte Brühwürste - Einfluss von Zutaten und Zusatzstoffen auf die funktionellen Eigenschaften}}}, year = {{2013}}, } @article{2750, author = {{Dammann, Anna and Schwarzer, Knut and Vullriede, T. and Müller, Ulrich and Schneider, Jan}}, issn = {{1613-2041}}, journal = {{Brewing science}}, number = {{9/10}}, pages = {{134 -- 139}}, publisher = {{Carl}}, title = {{{Determination of the Kinetic Parameters of a Time-Temperature Integrator for the Flash Pasteurization}}}, volume = {{65}}, year = {{2012}}, } @inproceedings{6172, author = {{Schneider, Jan and Dammann_, Anna and Schwarzer, Knut and Müller, Ulrich}}, location = {{Siegen}}, title = {{{The Way to gentle pasteurisation of beer and beverages}}}, year = {{2012}}, } @inproceedings{6173, author = {{Pliske, Roland and Müller, Ulrich and Kohlus, R.}}, location = {{Stuttgart Hohenheim}}, title = {{{Untersuchungen zur Steigerung der Geschwindigkeit der Gefriertrocknung durch Bewegung des Trocknungsgutes}}}, year = {{2012}}, } @inproceedings{6174, author = {{Bilge, D. and Dammann_, Anna and Schwarzer, Knut and Müller, Ulrich and Schneider, Jan and Woest, H.}}, location = {{Basilien}}, title = {{{Minimal Processing - a Way to a Gentle Pasteurization of Beer and Beverages}}}, year = {{2012}}, } @inproceedings{6176, author = {{Dammann_, Anna and Schwarzer, Knut and Müller, Ulrich and Schneider, Jan}}, location = {{Dresden}}, title = {{{Bestimmung des Einflusses der Zeit- und Temperaturverteilung auf die Kurzzeiterhitzung von Getränken am Beispiel von Bier}}}, year = {{2012}}, } @inproceedings{6177, author = {{Müller, Ulrich}}, location = {{Lemgo}}, title = {{{Homogenisier- und Emulgiertechnologie – ein kleiner Überblick}}}, year = {{2012}}, } @inproceedings{6178, author = {{Folz, R. and Dammann_, Anna and Schwarzer, Knut and Müller, Ulrich and Woest, H. and Schneider, Jan}}, location = {{Russia}}, title = {{{Minimal Processing, a way to a gentle Pasteurization of Beer and Beverages}}}, year = {{2012}}, } @inproceedings{5347, author = {{Schwarzer, Knut and Schneider, Jan and Becker, Barbara and Müller, Ulrich and Dammann_, Anna}}, location = {{Stuttgart-Hohenheim}}, title = {{{Bestimmung des Einflusses der Zeit- und Temperaturverteilung auf die Kurzzeiterhitzung von Getränken am Beispiel von Bier}}}, year = {{2012}}, } @inproceedings{5348, author = {{Schwarzer, Knut and Schneider, Jan and Becker, Barbara and Müller, Ulrich}}, location = {{Stuttgart - Hohenheim}}, title = {{{Entkeimungsauslegung mit der "Lemgo D- and z-value Database for Food}}}, year = {{2012}}, } @inproceedings{5349, author = {{Müller, Ulrich and Werner, K.}}, location = {{Stuttgart-Hohenheim}}, title = {{{Visueller Nachweis mechanisch-trennender Verfahren zur Sporenreduktion}}}, year = {{2012}}, } @inproceedings{5350, author = {{Pfannebecker, Jens and Becker, Barbara}}, location = {{Warschau}}, title = {{{Comparison of a molecular detection system prototype with the DIN EN ISO-methods for the detection of Listeria monocytogenes and Salmonella enteritidis}}}, year = {{2012}}, } @inproceedings{5351, author = {{Müller, Ulrich}}, location = {{Köln}}, title = {{{Stable Emulsions by Direct Homogenization}}}, year = {{2012}}, } @article{5352, author = {{Lange, H. and Schwarzer, Knut and Dammann, Anna and Richert-Pöggeler, K.-R.}}, journal = {{Journal of Applied Botany and Food Quality 85}}, pages = {{S. 34--40}}, title = {{{Effects of steam and vacuum administration during decontamination on essential oil content in herbal medicines}}}, year = {{2012}}, } @article{5353, author = {{Müller, T. and Stiebing, Achim and Dederer, I.}}, journal = {{Fleischwirtschaft 92 }}, number = {{1}}, pages = {{S. 93--98}}, title = {{{Rohschinken und Rohwürste aus Eberfleisch}}}, volume = {{92}}, year = {{2012}}, } @article{5354, author = {{Lange, H. and Dammann, Anna and Schwarzer, Knut and Müller, Ulrich and Krüger, H.}}, journal = {{Z. Arznei- und Gewürzpflanzen 17 }}, number = {{4}}, pages = {{S. 174--181}}, title = {{{Chemical, physical and sensory changes of herbal drugs after saturated steam decontamination}}}, volume = {{17}}, year = {{2012}}, } @inproceedings{5355, author = {{Bilge, B. and Dammann, Anna and Schwarzer, Knut and Müller, Ulrich and Schneider, Jan and Woest, H.}}, title = {{{Minimal Processing - A Way to a Gentle Pasteurization of Beer and Beverages}}}, year = {{2012}}, } @inproceedings{5356, author = {{Behler, M. and Queisser, K. and Oppermann, L. and Jacoby, E. and Lier, J. and Broeker, Timo and Schneider, Jan}}, location = {{Hamburg}}, title = {{{Entwicklung und Herstellung des fermentierten alkoholischen Getränks ALEicious}}}, year = {{2012}}, } @inproceedings{5357, author = {{Steffens, M. and Schneider, Jan}}, location = {{Dresden}}, title = {{{Entschlüsselung der traditionellen Wasserkefirrezeptur zum Scale-Up}}}, year = {{2012}}, } @inproceedings{5374, author = {{Schwarzer, Knut and Dammann_, Anna and Krüger, H. and Lange, H. and Müller, Ulrich}}, location = {{Dresden}}, title = {{{Mechanische Sattdampfentkeimung von Drogen}}}, year = {{2012}}, } @inproceedings{5375, author = {{Pliske, Roland and Müller, Ulrich and Kohlus, R.}}, location = {{Dresden}}, title = {{{Untersuchung zur Steigerung der Geschwindigkeit der Gefriertrocknung durch Bewegung des Trocknungsgutes}}}, year = {{2012}}, } @inproceedings{5377, author = {{Müller, Ulrich}}, location = {{Giessen}}, title = {{{Entkeimung pflanzlicher Rohstoffe für die Lebensmittelherstellung und pharmazeutische/r Produkte}}}, year = {{2012}}, } @inproceedings{5378, author = {{Müller, Ulrich}}, location = {{ Hochschule Ostwestfalen-Lippe, Lemgo}}, title = {{{Gegenstrominjektionstechnologie}}}, year = {{2012}}, } @inproceedings{5379, author = {{Müller, Ulrich}}, location = {{Hochschule Ostwestfalen-Lippe, Lemgo}}, title = {{{Homogenisier- und Emulgiertechnologie - ein kleiner Überblick}}}, year = {{2012}}, } @inproceedings{6455, author = {{Müller, Ulrich and Wilkens, H.}}, location = {{Lemgo}}, title = {{{Tandem-Vortrag "Luftsterilfiltration“,„Grundlagen Luftfiltern“, „Die Qualität der Umgebungsluft nach der Filtration der Außenluft bis zum Einlass"}}}, year = {{2011}}, } @article{2442, author = {{Upmann, Matthias and Stiebing, Achim and Hölscher, Maike}}, issn = {{0015-363X}}, journal = {{Fleischwirtschaft}}, number = {{12}}, pages = {{41--47}}, publisher = {{Dt. Fachverl.}}, title = {{{Rework mindert den Genusswert nicht : Sensorische Auswirkungen der Wiederverarbeitung von erhitztem Brühwurstbrät in Brühwürsten}}}, volume = {{91}}, year = {{2011}}, } @article{2695, author = {{Stiebing, Achim and Upmann, Matthias and Hillgärtner, K.}}, journal = {{Fleischwirtschaft}}, number = {{9}}, pages = {{86--91}}, title = {{{Anteil SB-verpackter Erzeugnisse dominiert - DLG-Qualitätsprüfungen 2014 - Rohwürste und Rohpökelwaren}}}, volume = {{91}}, year = {{2011}}, } @article{2698, author = {{Stiebing, Achim and Upmann, Matthias and Hillgärtner, K.}}, journal = {{Fleischwirtschaft}}, pages = {{86--91}}, title = {{{Anteil SB-verpackter Erzeugnisse gestiegen - DLG-Qualitätsprüfungen 2013 - Rohwürste und Rohpökelwaren}}}, volume = {{91}}, year = {{2011}}, } @inproceedings{6168, author = {{Dammann_, Anna and Schwarzer, Knut and Müller, Ulrich and Krüger, H. and Langer, H.}}, location = {{Berlin;}}, title = {{{Schonende Entkeimung von Medizinaldrogen durch das Lemgoer Verfahren}}}, year = {{2011}}, } @inproceedings{6170, author = {{Schneider, Jan and Schwarzer, Knut and Dammann_, Anna and Müller, Ulrich and Voetz, M.}}, location = {{Berlin}}, title = {{{Minimal Processing - Der Weg zur Produkt und Ressourcen schonenden Getränkepasteurisation}}}, year = {{2011}}, } @article{6206, author = {{Dammann_, Anna and Schwarzer, Knut and Müller, Ulrich and Schneider, Jan}}, issn = {{1866-5195 }}, journal = {{Brewing science : the scientific organ of the Weihenstephan Scientific Centre of the TU Munich, of Versuchs- and Lehranstalt für Brauerei in Berlin (VLB), of the Scientific Station for Breweries in Munich, of the Veritas laboratory in Zurich, of Doemens wba-Technikum Gmbh in Graefelfing/Munich = Monatsschrift für Brauwissenschaft }}, pages = {{32--40}}, publisher = {{Carl}}, title = {{{Flash Pasteurization of Beer - a Critical Review}}}, volume = {{64}}, year = {{2011}}, } @inproceedings{5316, author = {{Dammann, Anna and Schwarzer, Knut and Lange, H. and Krüger, H. and Müller, Ulrich}}, booktitle = {{21. Bernburger Winterseminar für Arznei- und Gewürzpflanzen Bernburg, 22./23.02.2011}}, location = {{Bernburg}}, title = {{{Schonende Entkeimung von Medizinaldrogen durch das Lemgoer Verfahren (Poster)}}}, year = {{2011}}, } @inproceedings{5318, author = {{Schneider, Pia and Müller, Ulrich and Bart, H.-J. and Schlitter, K. and Jordan, V.}}, booktitle = {{Jahrestreffen der ProcessNet-Fachausschüsse Extraktion, Fluidverfahrenstechnik, Mehrphasenströmung und Phytoextrakte – Produkte und Prozesse, Fulda, 03./04.03.2011}}, location = {{Fulda}}, title = {{{Tensid-Wasser-Systeme als innovative Technologie zur Extraktion von Phytostoffen am Beispiel der Modellpflanze Salvia tribola}}}, year = {{2011}}, } @inproceedings{5319, author = {{Pliske, Roland and Müller, Ulrich and Barnekow, Rainer}}, booktitle = {{ProcessNet-Fachausschussitzung Lebensmittelverfahrenstechnik, Vlaardingen/NL, 23./24.03.2011}}, location = {{Vlaardingen/NL}}, title = {{{Untersuchung zur Steigerung der Geschwindigkeit der Gefriertrocknung durch Bewegung des Trockengutes (Poster)}}}, year = {{2011}}, } @inproceedings{5320, author = {{Broeker, Timo and Steffens, M. and Schneider, Jan}}, booktitle = {{7th European Bioethanol Technology Meeting (Beitrag zum Konferenzband), Detmold, April 2011}}, location = {{Detmold}}, title = {{{Energetic conversion of residues from food processing with a focus on bioethanol}}}, year = {{2011}}, } @misc{5321, author = {{Müller, Ulrich and Wilhelm, Patrick}}, title = {{{Trockengasspülung}}}, year = {{2011}}, } @inproceedings{5322, author = {{Mormann, S. and Becker, Barbara}}, booktitle = {{Fachsymposium Lebensmittelmikrobiologie, Damp, 04.-06.05.2011}}, location = {{Damp}}, title = {{{ Vergleich unterschiedlicher RNA-Extraktionskits und Primer-/Sondensysteme zum Nachweis von humanem Norovirus in Lebensmitteln mittels real-time RT-PCR}}}, year = {{2011}}, } @inproceedings{5324, author = {{Pfannebecker, Jens and Becker, Barbara}}, booktitle = {{ Fachsymposium Lebensmittelmikrobiologie, Damp (2011)}}, location = {{Damp}}, title = {{{Validierungsstudie eines kulturellen, mikrobiologischen Nachweissystems mit ausgewählten Rohstoffen (Poster)}}}, year = {{2011}}, } @article{5325, author = {{Schneider, Jan and Steffens, Marco and Berlenkamp, Uwe and Schlimme, Karin}}, issn = {{1435-358X }}, journal = {{Brewing and beverage industry. China }}, number = {{1}}, pages = {{31--37}}, publisher = {{Sachon}}, title = {{{Application of novel iron compounds in beverages }}}, year = {{2011}}, } @article{5326, author = {{Stiebing, Achim and Thumel, Heinrich}}, issn = {{0015-363X}}, journal = {{Fleischwirtschaft}}, number = {{9}}, pages = {{86--91}}, publisher = {{Dt. Fachverl. }}, title = {{{Prämierungen belegen hohes Niveau – DLG-Qualitätsprüfungen 2010 und 2011 – Rohwürste und Rohpökelwaren}}}, volume = {{91}}, year = {{2011}}, } @article{5327, author = {{Stiebing, Achim and Schmidt, Bastian}}, issn = {{0015-363X}}, journal = {{Fleischwirtschaft}}, number = {{11}}, pages = {{44--46}}, publisher = {{Dt. Fachverl.}}, title = {{{ Kennzeichnung nicht zwingend erforderlich – Einfluss von Transglutaminase auf den Zusammenhalt von Rohschinken mit unterschiedlichem Salzgehalt}}}, volume = {{91}}, year = {{2011}}, } @article{5328, author = {{Becker, Barbara}}, issn = {{0015-363X}}, journal = {{Fleischwirtschaft}}, number = {{1}}, pages = {{41--43}}, publisher = {{Dt. Fachverl.}}, title = {{{Mikrobiologische Richt- und Warnwerte : Über die Arbeit der Fachgruppe Lebensmittelmikrobiologie und -hygiene der DGHM und die Ermittlung von Richt- und Warnwerten}}}, volume = {{91}}, year = {{2011}}, } @article{5329, author = {{Becker, Barbara}}, issn = {{0015-363X}}, journal = {{Fleischwirtschaft}}, number = {{8}}, pages = {{69--70}}, publisher = {{Dt. Fachverl.}}, title = {{{Erstmals Essig in der Prüfung}}}, volume = {{91}}, year = {{2011}}, } @article{5331, author = {{Zapp, Jürgen}}, issn = {{1521-3811}}, journal = {{Lebensmittelchemie : Zeitschrift d. Lebensmittelchemischen Gesellschaft, Fachgruppe in der Gesellschaft Deutscher Chemiker }}, number = {{2}}, pages = {{33--34}}, publisher = {{Wiley-VCH }}, title = {{{Wiederholbarkeit der Mehrdimensionalen Chromatographie bei der Bestimmung von Kaffee-Aroma}}}, doi = {{https://doi.org/10.1002/lemi.201290041}}, volume = {{65}}, year = {{2011}}, } @inproceedings{5334, author = {{Pliske, Roland and Müller, Ulrich and Barnekow, Rainer}}, location = {{Vlaardingen / NL}}, title = {{{Untersuchung zur Steigerung der Geschwindigkeit der Gefriertrocknung durch Bewegung des Trockengutes}}}, year = {{2011}}, } @inproceedings{5335, author = {{Broeker, Timo and Steffens, M. and Schneider, Jan}}, location = {{Detmold}}, title = {{{Energetic conversion of residues from food processing with a focus on bioethanol}}}, year = {{2011}}, } @misc{5337, author = {{Müller, Ulrich and Wilhelm, Patrick}}, title = {{{Trockengasspülung}}}, year = {{2011}}, } @inproceedings{5338, author = {{Mormann, S. and Becker, Barbara}}, location = {{Damp }}, title = {{{Vergleich unterschiedlicher RNA-Extraktionskits und Primer-/Sondensysteme zum Nachweis von humanem Norovirus in Lebensmitteln mittels real-time RT-PCR}}}, year = {{2011}}, } @inproceedings{5340, author = {{Pfannebecker, Jens and Becker, Barbara}}, location = {{Damp}}, title = {{{Validierungsstudie eines kulturellen, mikrobiologischen Nachweissystems mit ausgewählten Rohstoffen}}}, year = {{2011}}, } @article{5341, author = {{Stiebing, Achim and Thumel, H.}}, journal = {{Fleischwirtschaft }}, number = {{9}}, pages = {{86--91}}, title = {{{Prämierungen belegen hohes Niveau – DLG-Qualitätsprüfungen 2010 und 2011 – Rohwürste und Rohpökelwaren}}}, volume = {{91}}, year = {{2011}}, } @article{5342, author = {{Stiebing, Achim and Schmidt, Bastian}}, journal = {{Fleischwirtschaft}}, number = {{11}}, pages = {{S. 44--46}}, title = {{{Kennzeichnung nicht zwingend erforderlich – Einfluss von Transglutaminase auf den Zusammenhalt von Rohschinken mit unterschiedlichem Salzgehalt}}}, volume = {{91}}, year = {{2011}}, } @article{5343, author = {{Zapp, Jürgen and Torenz, R.}}, issn = {{1521-3811 }}, journal = {{ebensmittelchemie : Zeitschrift der Lebensmittelchemischen Gesellschaft, Fachgruppe in der Gesellschaft Deutscher Chemiker }}, number = {{2}}, pages = {{S. 33}}, publisher = {{Wiley-VCH}}, title = {{{Auswirkungen von Rohkaffeedämpfung und Röstung auf die Kaffeesäuren}}}, doi = {{ https://doi.org/10.1002/lemi.201290041}}, volume = {{65}}, year = {{2011}}, } @article{5406, abstract = {{ The pentacyclic triterpenes oleanolic acid (OA) and ursolic acid (UA) in Salvia triloba are attractive ingredients for cosmetic and pharmaceutical formulations. These triterpenoids are constitution isomers and differ only in the position of one methyl group in their chemical structures. Therefore it is difficult to achieve a baseline separation by standard RP-HPLC systems. Another challenge is that the complex plant contains a large variety of similar compounds. To achieve precise results for the target molecules, these compounds should be removed prior to analysis. Due to the large application of these two triterpenes, a fast quantification method is favored. If the triterpenes are extracted with aqueous two-phase systems, the target substances are enriched in a surfactant-rich phase. For this application, it is desirable to develop a method that is capable of quantifying both triterpenes directly by RP-HPLC without additional purification steps. The optimal chromatographic conditions for pure substances as well as for crude surfactant-containing extracts were accomplished on a Nucleodur C18 ISIS column by isocratic elution with methanol/water/acetic acid/triethanolamine (90:10:0.04:0.02 v/v) as the mobile phase and a column temperature of 10°C. The flow rate was 0.6 mL/min, and the detection wavelength was 210 nm. With these parameters, a baseline separation was achieved and the calibration curve showed a very good linearity (R2 > 0.999 for OA and UA) within the test range. The method is simple, rapid, and reliable for the quantification of crude extracts from plant material. }}, author = {{Schneider, Pia and Hosseiny, S. S. and Bischoff, F. and Müller, Ulrich and Bart, H. J. and Schlitter, K. and Jordan, V.}}, issn = {{1525-6030}}, journal = {{Instrumentation Science & Technology}}, keywords = {{oleanolic acid, Salvia triloba, surfactants, triterpenes, ursolic acid}}, pages = {{407--418}}, title = {{{SURFACTANT MEDIATED EXTRACTION OF TRITERPENES AND THEIR DIRECT HPLC ANALYSIS FROM THE MICELLAR SYSTEM}}}, doi = {{10.1080/10739149.2011.602167}}, year = {{2011}}, } @inproceedings{5409, author = {{Pliske, Roland and Müller, Ulrich}}, location = {{Berlin}}, title = {{{Investigation on increasing the velocity of the freeze drying by friction effects}}}, year = {{2011}}, } @inproceedings{5410, author = {{Zapp, Jürgen and Wagner, A.}}, booktitle = {{Fachtagung Numerische Strömungssimulation}}, location = {{Lemgo}}, title = {{{Numerische Strömungssimulation in der Verfahrenstechnik}}}, year = {{2011}}, } @inproceedings{5411, author = {{Becker, Barbara}}, booktitle = {{Fresenius Tagung "Analytik und QS", Mainz, 13./14.10.2011}}, location = {{Mainz}}, title = {{{Mikrobiologische Richt- und Warnwerte aus der DGHM}}}, year = {{2011}}, } @inproceedings{5412, author = {{Schneider, Jan and Schwarzer, Knut and Dammann, Anna and Müller, Ulrich and Voetz, M.}}, booktitle = {{Fresenius Fachtagung Abfüllung sensibler Getränke, Berlin, 29.-30.10.2011}}, location = {{Berlin}}, title = {{{Minimal Processing - Der Weg zur Produkt und Ressourcen schonenden Getränkepasteurisation}}}, year = {{2011}}, } @inproceedings{5413, author = {{Becker, Barbara}}, booktitle = {{GDL-Forum in Verbindung mit der EFFoST Annual Conference "Process-Structure-Functions-Relationships”, Berlin, 09.-11.11.2011}}, location = {{Berlin}}, title = {{{Bedeutung von Viren in der Lebensmittelproduktion}}}, year = {{2011}}, } @inproceedings{5414, author = {{Müller, Ulrich and Pliske, Roland}}, location = {{Paderborn}}, title = {{{Dynamische Gefriertrocknung in Feststoffmischern}}}, year = {{2011}}, } @inproceedings{5415, author = {{Schneider, Jan and Schwarzer, Knut and Dammann_, Anna and Müller, Ulrich and Voetz, M.}}, location = {{Berlin}}, title = {{{Ressourcen schonende Bierpasteurisation}}}, year = {{2011}}, } @inproceedings{5416, author = {{Becker, Barbara}}, booktitle = {{Rapid Microbiological Methods Conference, Berlin, 07./08.12.2011}}, location = {{Berlin}}, title = {{{Experience with Rapid Microbiological Methods in Food Testing}}}, year = {{2011}}, } @inproceedings{5417, author = {{Müller, Ulrich and Wilkens, H.}}, booktitle = {{8. Lemgoer Nachmittag zu Entkeimungsfragen, Hochschule Ostwestfalen-Lippe, Lemgo, 09.12.2011}}, location = {{Lemgo}}, title = {{{Tandem-Vortrag: "Luftsterilfiltration"("Grundlagen Luftfiltern", "Die Qualität der Umgebungsluft nach der Filtration der Außenluft bis zum Einlass")}}}, year = {{2011}}, } @inproceedings{6143, author = {{Schneider, P. and Bischoff, F. and Müller, Ulrich and Bart, H.-J. and Schlitter, K. and Jordan, V.}}, location = {{Karlsruhe}}, title = {{{Die Phytoextraktion mit Tensid-Wasser-Systemen am Beispiel der Triterpengewinnung aus Salbei}}}, year = {{2010}}, } @inproceedings{6144, author = {{Dammann_, Anna and Schwarzer, Knut and Lange, H. and Krüger, H. and Müller, Ulrich}}, location = {{Bonn}}, title = {{{Mechanische Sattdampfentkeimung – Alternative zu gängigen Entkeimungsverfahren}}}, year = {{2010}}, } @inproceedings{6145, author = {{Lange, H. and Dammann_, Anna and Schwarzer, Knut and Krüger, H. and Müller, Ulrich}}, location = {{Bonn}}, title = {{{Beeinflussung des Mikroorganismengehalts und der wertgebenden Inhaltsstoffe durch die Mechanische Sattdampfentkeimung}}}, year = {{2010}}, } @inproceedings{6146, author = {{Schwarzer, Knut and Lange, H. and Dammann_, Anna and Krüger, H. and Müller, Ulrich}}, location = {{Bonn}}, title = {{{Medizinaldrogen, Kräuter und mehr - Mögliche Einsatzgebiete der Mechanischen Sattdampfentkeimung}}}, year = {{2010}}, } @inproceedings{6147, author = {{Müller, Ulrich}}, location = {{Nuthetal}}, title = {{{Stand der Sattdampfentkeimung bei pflanzlichen Materialien}}}, year = {{2010}}, } @inproceedings{6148, author = {{Lange, H. and Schwarzer, Knut and Dammann_, Anna and H., Krüger and Müller, Ulrich}}, location = {{Stuttgart-Hohenheim}}, title = {{{Mechanische Sattdampfentkeimung von Arznei- und Gewürzpflanzen}}}, year = {{2010}}, } @inproceedings{6149, author = {{Lange, H. and Krüger, H. and Dammann_, Anna and Schwarzer, Knut and Müller, Ulrich}}, location = {{Aachen}}, title = {{{Wirkstoffgehalte von Medizinaldrogen nach mechanischen Sattdampfentkeimungen}}}, year = {{2010}}, } @inproceedings{6150, author = {{Müller, Ulrich}}, location = {{Fulda}}, title = {{{Emulsionsherstellung im industriellen Maßstab mittels Gegenstrominjektion}}}, year = {{2010}}, } @inproceedings{6161, author = {{Schwarzer, Knut and Wilhelm, Patrick and Krüger, H. and Lange, H. and Müller, Ulrich}}, location = {{Lemgo}}, title = {{{Die 'Lemgo D- and z-value Database for Food' (LDzBase) - ein Werkzeug zur genaueren Parametrierung von Entkeimungen in der Lebensmittelindustrie}}}, year = {{2010}}, } @inproceedings{6166, author = {{Dammann_, Anna and Schwarzer, Knut and Krüger, H. and Lange, H. and Müller, Ulrich}}, location = {{Lemgo}}, title = {{{Die mechanische Sattdampfentkeimung von Pflanzenmaterialien- und neuste Ergebnisse}}}, year = {{2010}}, } @inproceedings{6167, author = {{Müller, Ulrich}}, location = {{Lemgo}}, title = {{{Entkeimung von festen pflanzlichen und flüssigen Substanzen – ein Überblick}}}, year = {{2010}}, } @inbook{5339, abstract = {{Viren verfügen über RNA oder DNA. Eine wirtsunabhängige Vermehrung ist somit nicht möglich. Zur Vermehrung benötigen Viren physiologisch intakte Wirtszellen, da sie im Rahmen ihrer Vermehrung auf deren Proteinsynthesemechanismen und die energieliefernden Stoffwechselprozesse zugreifen. Nach Infektion der Wirtszelle modifizieren sie die zellulären Prozesse in Hinblick auf einen optimalen Ablauf ihrer Replikation. Viren sind intrazelluläre Parasiten. Eine Virusvermehrung im Lebensmittel ist nicht möglich. Einige Viren können jedoch in Lebensmitteln überdauern und durch Lebensmittel übertragen werden. Zahlreiche Berichte belegen, dass viruskontaminierte Lebensmittel zu Krankheitsausbrüchen führten. Daraus ergeben sich Anforderungen an die Lebensmitteltechnologie, Lebensmittelhygiene und -untersuchung.}}, author = {{Becker, Barbara}}, booktitle = {{Molekularbiologische Methoden in der Lebensmittelanalytik}}, editor = {{Busch, Ulrich}}, isbn = {{978-3-642-10715-3}}, pages = {{107--120}}, publisher = {{Springer Verlag}}, title = {{{Molekularbiologische Methoden zum Nachweis lebensmittelübertragbarer Viren}}}, doi = {{10.1007/978-3-642-10716-0_8}}, year = {{2010}}, } @inproceedings{6122, author = {{Müller, Ulrich and Triantafillaki, C. and Schneider, P. and Jordan, V.}}, location = {{Oberhausen}}, title = {{{Trennung komplexer Stoffgemische mit Mesophasensystemen}}}, year = {{2009}}, } @inproceedings{6123, author = {{Zakowski, M. and Schisnowski, D. and Bogdon, S. and Lilie, M. and Wilhelm, Patrick and Flaschel, E. and Friehs, K. and Müller, Ulrich}}, location = {{Lausanne}}, title = {{{Nicht-Isotherme Modellierung der thermischen Inaktivierung von Bacillus-Sporen}}}, year = {{2009}}, } @inproceedings{6124, author = {{Pilske, R. and Ukar, F. and Wang, J. and Triantafillaki, C. and Müller, Ulrich and Jordan, V.}}, location = {{Lausanne}}, title = {{{Bestimmung von Stoffübergangskoeffizienten bei der Phytostoffextraktion mittels Mesophasen}}}, year = {{2009}}, } @inproceedings{6126, author = {{Lilie, M. and Burgemeister, S. and Flaschel, E. and Friehs, K. and Müller, Ulrich}}, location = {{Lausanne}}, title = {{{Einsatz der Bildanalyse zum Nachweis mechanischer Entkeimungseffekte}}}, year = {{2009}}, } @inproceedings{6127, author = {{Triantafillaki, C. and Wilhelm, Patrick and Müller, Ulrich}}, location = {{Lausanne}}, title = {{{Gegenstrominjektionsverfahren zur Herstellung von Emulsionen}}}, year = {{2009}}, } @inproceedings{6128, author = {{Schwarzer, Knut and Becker, Barbara and Schneider, Jan and Müller, Ulrich}}, location = {{Lausanne}}, title = {{{Die Lemgo D- and z-value Datebase for Food (LDzBase): Ein Werkzeug zur Einführung von minimal processing in der Entkeimung}}}, year = {{2009}}, } @inproceedings{6129, author = {{Müller, Ulrich}}, location = {{Detmold}}, title = {{{Gewürze ohne Keime – Pro Inno am Beispiel eines Entkeimungsprojektes}}}, year = {{2009}}, } @inproceedings{6130, author = {{Krüger, H. and Lange, H. and Müller, Ulrich and Lilie, M.}}, location = {{Savigliano}}, title = {{{Changes in the composition of fennel and marjoram essential oils influenced by steam vacuum decontamination}}}, year = {{2009}}, } @inproceedings{6131, author = {{Müller, Ulrich}}, location = {{Bönen}}, title = {{{Mechanische Sattdampf-Entkeimung von pflanzlichen Materialien – ein Beispiel für die Kooperation von Mittelstand und Hochschule}}}, year = {{2009}}, } @inproceedings{6132, author = {{Müller, Ulrich and Triantafillaki, C. and Stegemann, I. and Wolf, A.}}, location = {{Mannheim}}, title = {{{Dynamische Gefriertrocknung von Starterkulturen}}}, year = {{2009}}, } @inproceedings{6133, author = {{Müller, Ulrich and Triantafillaki, C. and Stegemann, I. and Wolf, A.}}, location = {{Lemgo}}, title = {{{ProcessNet-Jahrestagung }}}, year = {{2009}}, } @inproceedings{6135, author = {{Müller, Ulrich and Triantafillaki, C. and Stegemann, I. and Wolf, A.}}, location = {{Lemgo}}, title = {{{Gegenstrominjektionsverfahren zur Herstellung von Emulsionen}}}, year = {{2009}}, } @inproceedings{6136, author = {{Lilie, M. and Burgemeister, S. and Flaschel, E. and Friehs, K. and Müller, Ulrich}}, location = {{Mannheim}}, title = {{{Nachweis mechanischer Entkeimungseffekte bei der mtVDV-Entkeimung}}}, year = {{2009}}, } @inproceedings{6137, author = {{Lilie, M. and Burgemeister, S. and Flaschel, E. and Friehs, K. and Müller, Ulrich}}, location = {{Lemgo}}, title = {{{ProcessNet- Jahrestagung}}}, year = {{2009}}, } @inproceedings{6139, author = {{Lilie, M. and Zakowski, M. and Schisnowski, D. and Bogdon, S. and Flaschel, E. and Friehs, K. and Müller, Ulrich}}, location = {{Mannheim}}, title = {{{Nicht-Isotherme Modellierung der thermischen Inaktivierung in einem mtVDV-Prozess}}}, year = {{2009}}, } @inproceedings{6140, author = {{Lilie, M. and Zakowski, M. and Schisnowski, D. and Bogdon, S. and Flaschel, E. and Friehs, K. and Müller, Ulrich}}, location = {{Lemgo}}, title = {{{Nicht-Isotherme Modellierung der thermischen Inaktivierung in einem mtVDV-Prozess}}}, year = {{2009}}, } @inproceedings{6141, author = {{Schwarzer, Knut and Becker, Barbara and Schneider, Jan and Müller, Ulrich}}, location = {{Lemgo}}, title = {{{Die Lemgo D- and z-value Datebase for Food (LDzBase): Ein Werkzeug zur Einführung von minimal processing in der Entkeimung}}}, year = {{2009}}, } @inproceedings{6142, author = {{Müller, Ulrich}}, location = {{Lemgo}}, title = {{{Mechano-thermische Entkeimungsverfahren von pflanzlichen Materialien}}}, year = {{2009}}, } @article{3530, author = {{Schneider, Jan and Weber, I. and Pahl, R.}}, issn = {{0723-1520}}, journal = {{Brewing science}}, number = {{3}}, pages = {{105--112}}, publisher = {{Carl}}, title = {{{Measurement of Water Vapour Ingress in PET Bottles and Correlation with Oxygen and Carbon Dioxide Permeation}}}, volume = {{61}}, year = {{2008}}, } @article{3531, author = {{Schneider, Jan and Pahl, R. and Methner, F.-J. and Kowalczyk, J. and Hausmanns, S. and Radowski, A.}}, issn = {{0723-1520}}, journal = {{Brewing science}}, number = {{2}}, pages = {{49--55}}, publisher = {{Carl}}, title = {{{Study on the Applicability of Isomaltulose (Palatinose™ ) in Beer and Beer Specialties}}}, volume = {{61}}, year = {{2008}}, } @inproceedings{6118, author = {{Müller, Ulrich and Jordan, V. and Triantafillaki, C.}}, location = {{Bernburg/Saale}}, title = {{{Gewinnung von Wirkstoffen aus Arzneipflanzen mittels eines neuen Extraktionsverfahrens auf Basis von Mesophasen von Emulgatoren}}}, year = {{2008}}, } @inproceedings{6119, author = {{Müller, Ulrich}}, location = {{Paderborn}}, title = {{{Entkeimung von Naturstoffen in Feststoffmischern}}}, year = {{2008}}, } @inproceedings{6120, author = {{Schneider, P. and Jordan, V. and Schlitter, K. and Müller, Ulrich and Bart, H.-J. and Bischoff, F.}}, location = {{Clausthal-Zellerfeld}}, title = {{{Entwicklung eines Prozesses zur Phytoextraktion mit wässrigen Zweiphasensystemen}}}, year = {{2008}}, } @inproceedings{6121, author = {{Müller, Ulrich and Triantafillaki, C.}}, location = {{Gießen}}, title = {{{Phytoextraktion mit Mesophasen}}}, year = {{2008}}, } @inproceedings{6110, author = {{Lilie, M. and Pfaff, R. and Wilhelm, Patrick and Müller, Ulrich}}, location = {{Zürich}}, title = {{{Haftkraftuntersuchungen an bakteriellen Sporen mittels eines Vakuum-Druck-Vakuum-Verfahrens am Beispiel von Bacillus spp.}}}, year = {{2007}}, } @inproceedings{6111, author = {{Müller, Ulrich and Lilie, M. and Wilhelm, Patrick}}, location = {{Bremerhaven}}, title = {{{Thermisch-letale Effekte und mechanische Ablösung bei der mechanischen Sattdampfentkeimung}}}, year = {{2007}}, } @inproceedings{6112, author = {{Triantafillaki, C. and Müller, Ulrich and Jordan, V.}}, location = {{Bremerhaven}}, title = {{{Extraktion mit Mesophasen – Das Potential von Emulgatoren zur Phytostoffgewinnung}}}, year = {{2007}}, } @inproceedings{6113, author = {{Triantafillaki, C. and Müller, Ulrich and Jordan, V.}}, location = {{Würzburg}}, title = {{{Extraktion von kosmetisch interessanten Wirkstoffen aus Pflanzen mittels Mesophasen}}}, year = {{2007}}, } @inproceedings{6115, author = {{Triantafillaki, C. and Müller, Ulrich and Jordan, V.}}, location = {{Hamburg}}, title = {{{Extraktion mit Mesophasen – Auswahl von geeigneten Emulgatoren zur Phytostoffgewinnung}}}, year = {{2007}}, } @inproceedings{6116, author = {{Müller, Ulrich and Triantafillaki, C. and Jordan, V.}}, location = {{Aachen}}, title = {{{Extraktion mit Mesophasen – Auswahl geeigneter Emulgatoren zur Phytostoffgewinnung}}}, year = {{2007}}, } @inproceedings{6117, author = {{Müller, Ulrich}}, location = {{Lemgo}}, title = {{{Entkeimungsverfahren fester Substanzen – Eine kurze Übersicht}}}, year = {{2007}}, } @book{5495, author = {{Fehlhaber, K. and Kleer, N. and Kley, F.}}, publisher = {{Behrs-Verlag}}, title = {{{Haltbarmachungsverfahren - physikalische Verfahren}}}, volume = {{Kap. V2}}, year = {{2005}}, }