@misc{11545,
author = {{Katsch, Linda and Trilling-Haasler, Marc and Schneider, Jan}},
location = {{Lemgo}},
title = {{{Recyclate Transparency}}},
year = {{2022}},
}
@misc{12006,
author = {{Jäger, Alina and Wilhelm, Patrick and Müller, Ulrich}},
location = {{Frankfurt am Main}},
title = {{{Vergleich der Behandlungen von trockenem und erntefrischem Oregano mittels Mechanischer Sattdampfentkeimung}}},
year = {{2022}},
}
@misc{8404,
author = {{Wefing, Patrick and Conradi, Florian and Rämisch, Johannes and Neubauer, Peter and Schneider, Jan}},
location = {{Berlin }},
title = {{{Machine learning aided free amino nitrogen determination in beer mash with an inline NIR transflectance }}},
year = {{2022}},
}
@misc{8424,
author = {{Katsch, Linda and Conradi, Florian and Wefing, Patrick and Schneider, Jan}},
booktitle = {{38th Congress of the European Brewery Convention (EBC 2022) : held 30 May - 1 June 2022, Madrid, Spain }},
isbn = {{978-1-7138-7038-8 }},
location = {{Madrid}},
publisher = {{Curran Associates, Inc.}},
title = {{{Determination and prediction of the final attenuation and quality parameters in beer with near-infrared spectroscopy}}},
year = {{2022}},
}
@misc{8425,
author = {{Katsch, Linda and Schneider, Jan}},
booktitle = {{Brauwelt international : special journal covering the brewing and beverage industries}},
issn = {{0934-9340}},
number = {{3}},
pages = {{182--185}},
publisher = {{Fachverlag Hans Carl GmbH}},
title = {{{Potential for gentler pasteurization}}},
year = {{2022}},
}
@misc{8429,
author = {{Pauli, Daniel and Neumaier, Michael}},
location = {{Köln}},
publisher = {{DLG}},
title = {{{On the way to intelligent shelf life prediction}}},
year = {{2022}},
}
@misc{8446,
author = {{Gossen, Arthur and Schwarzer, Knut and Sürmeli, Baris Gün and Weishaupt, Imke and Schneider, Jan}},
location = {{Madrid}},
title = {{{Smart Pasteurization Pilot Plant - a new approach with inline sensors towards a precise and gentle flash pasteurization}}},
year = {{2022}},
}
@misc{8447,
author = {{Schwarzer, Knut and Müller, Ulrich and Schneider, Jan}},
keywords = {{Pasteurization, minimal processing}},
location = {{Madrid}},
title = {{{Rethink Beer Pasteurization – Safety, Sustainability and Quality}}},
year = {{2022}},
}
@misc{8450,
author = {{Schwarzer, Knut and Weishaupt, Imke and Gossen, Arthur and Sürmeli, Baris Gün and Schneider, Jan}},
location = {{Frankfurt}},
title = {{{Smart Pasteurization - Eine neuartige, autonome Regelung für eine Kurzzeiterhitzung}}},
year = {{2022}},
}
@misc{9195,
author = {{Trilling, Marc and Katsch, Linda and Schneider, Jan}},
location = {{Lemgo}},
title = {{{Recyclat Transparency}}},
year = {{2022}},
}
@misc{9197,
author = {{Wittland, Sebastian and Sokolowsky, Martina and Kanzler, Clemens and Rohn, Sascha and Bertrand, Matthäus and Sciurba, Elisabeth}},
booktitle = {{Lebensmittelchemie : Zeitschrift der Lebensmittelchemischen Gesellschaft, Fachgruppe in der Gesellschaft Deutscher Chemiker }},
issn = {{1521-3811}},
location = {{Hamburg}},
number = {{S2}},
pages = {{229}},
publisher = {{Wiley-VCH }},
title = {{{Allulose in Backwaren - Charakterisierung des Einflusses von Allulose in Kombination mit verschiedenen Getreidearten und Mehltypen auf die Produktqualität von Feinen Backwaren}}},
doi = {{ https://doi.org/10.1002/lemi.202259182 }},
volume = {{76}},
year = {{2022}},
}
@misc{9200,
abstract = {{Charakterisierung des Einflusses von Allulose in Kombination mit verschiedenen Getreidearten und Mehltypen auf die Produktqualität von Feinen Backwaren
Sebastian Wittland
Die World Health Organization empfiehlt nicht mehr als 18 kg Zucker (Saccharose) pro Kopf und Jahr zu verzehren. In Deutschland liegt der Zuckerkonsum mit 35 kg pro Kopf & Jahr deutlich über dieser Empfehlung. Vor allem in industriell gefertigten Lebensmitteln wie Getränken, Backwaren und Süßwaren sind die Gehalte hoch und sorgen für eine übermäßige Zuckeraufnahme, wodurch ernährungsbedingte Krankheiten begünstigt werden. Daher sind von der Bundesregierung im Rahmen der nationalen Innovations- und Reformulierungsstrategie einerseits Reduktionsmaßnahmen des Zuckereinsatzes sowie Alternativen zur Substitution gefordert. Das Monosaccharid Allulose (Psicose), welches ein Epimer der Fructose ist, kommt beispielsweise in geringen Mengen in Feigen vor und kann als Alternative zu Saccharose verwendet werden. Im Vergleich zu Saccharose beträgt die relative Süßkraft von Allulose ca. 70 %. Hervorzuheben sind der niedrige Brennwert (Allulose: 0,8 kJ/g; Saccharose: 16 kJ/g) und die guten Verarbeitungseigenschaften, die mit Saccharose vergleichbar sind. Während sich die Zulassung für Allulose in Europa bei der European Food Safety Authority (EFSA) noch in der Beantragungsphase befindet, ist Allulose in den USA bereits zugelassen (GRAS-Status). Im Rahmen des Zulassungsverfahren wurde eine gute Verträglichkeit nachgewiesen. In Backwaren sind aufgrund der Vorgaben in der Diätverordnung (DiätV) und den funktionellen Eigenschaften des Zuckers je nach Gebäckart, der Einsatz von Alternativen begrenzt. Aus diesem Grund wurde aufbauend auf dem Forschungsprojekt „SMARBS – Smart Carbohydrates, Neuartige Zucker in Lebensmitteln“, am Max Rubner-Institut das Vorhaben „Alludivers - Charakterisierung des Einflusses von Allulose in Kombination mit verschiedenen Getreidearten und Mehltypen auf die Produktqualität von Feinen Backwaren“ durchgeführt. In dem Projekt „SMARBS“ wurden Backwaren ausschließlich mit Weizenmehl Type 550 hergestellt. Aus diesem Grund stand der Einfluss verschiedener Getreidearten und Mehltypen auf die Produktqualität von Mürbekeksen bei Verwendung von Allulose im Fokus der Untersuchungen des neuen Projektes. Dafür wurde neben Weizenmehl Type 550 auch Weizenvollkornmehl, Dinkelmehl Type 630, Dinkelvollkornmehl und Hafermehl eingesetzt. In einem Standardrezept für Mürbekekse wurde Saccharose in Schritten von 25 % durch Allulose bis zum vollständigen Austausch substituiert. Ein besonderer Fokus lag auf einer verstärkten Bräunungsreaktion und einer möglichen Verbesserung der Frischhaltung der Hefefeingebäcke beim Einsatz von Allulose. Begleitet wurden die Untersuchungen durch sensorische Analysen, wie beispielweise die Beurteilung der Farbe bei Mürbekeksen aus Weizenmehl Type 550 und Dinkelvollkornmehl anhand eines Akzeptanztests und einer Just-about-right Bewertung. Bei den gebäcktypischen Parametern: Gebäckdurchmesser, -höhe, -gewicht oder Backverlust wiesen die Gebäcke aus allen Getreidearten und Mehltypen ähnliche Veränderungen in Abhängigkeit der Allulosekonzentration auf. Unterschiede gab es vor allem bei der Bräunungsintensität zwischen Mehlen mit einem niedrigeren Ausmahlungsgrad und den Vollkornmehlen. Auch die sensorische Analyse bestätigt dies und kam darüber hinaus noch zu dem Ergebnis, dass es bei einer Teilsubstitution von 25 % Saccharose durch Allulose es zu keiner Abweichung im Bezug auf die Verbraucherakzeptanz kam. Die Untersuchungen hinsichtlich einer verbesserten Frischhaltung zeigten auf, dass diese durch den Einsatz von Allulose verbessert werden kann. Die Ergebnisse von DSC Messungen ergaben eine höhere Absenkung der Verkleisterungstemperatur der Stärke im Vergleich zu Saccharose und Fructose.
Die verbesserte Frischhaltung von Hefefeingebäcken wurde durch Lagertests an Hamburger Buns,
sowie durch eine deskriptive sensorische Analyse bestätigt.
Die Forschungsergebnisse zeigen auf, dass Allulose nicht nur zur Reduktion des Brennwertes von
Feinen Backwaren verwendet werden kann, sondern darüber hinaus auch andere techno-funktionelle
Eigenschaften im Vergleich zu Zucker hat.}},
author = {{Wittland, Sebastian}},
location = {{Detmold}},
title = {{{Charakterisierung des Einflusses von Allulose in Kombination mit verschiedenen Getreidearten und Mehltypen auf die Produktqualität von Feinen Backwaren}}},
year = {{2022}},
}
@misc{9568,
abstract = {{Pellet production is a multi-step manufacturing process comprising granulation, extrusion and spheronisation. The first step represents a critical control point, since the quality of the granule mass highly influences subsequent process steps and, consequently, the quality of final pellets. The most important parameter of wet granulation is the liquid requirement, which can often only be quantitatively evaluated after further process steps. To identify an alternative for optimal liquid requirements, experiments were conducted with a formulation based on lactose and microcrystalline cellulose. Granules were analyzed with a Powder Vertical Shear Rig. We identified the compression density (ρpress) as the said alternative, linking information from the powder material and the moisture content (R2 = 0.995). We used ρpress to successfully predict liquid requirements for unknown formulation compositions. By means of this prediction, pellets with high quality, regarding shape and size distribution, were produced by carrying out a multi-step manufacturing process. Furthermore, the applicability of ρpress as an alternative quality parameter to other placebo formulations and to formulations containing active pharmaceutical ingredients (APIs) was demonstrated.}},
author = {{Ramm, Selina and Fulek, Ruwen and Eberle, Veronika Anna and Kiera, Christian and Odefey, Ulrich and Pein-Hackelbusch, Miriam}},
booktitle = {{Pharmaceutics}},
issn = {{1999-4923}},
keywords = {{wet granulation, liquid requirement, granulation endpoint, compression density}},
number = {{11}},
publisher = {{MDPI}},
title = {{{Compression Density as an Alternative to Identify an Optimal Moisture Content for High Shear Wet Granulation as an Initial Step for Spheronisation.}}},
doi = {{https://doi.org/10.3390/pharmaceutics14112303}},
volume = {{14}},
year = {{2022}},
}
@misc{12833,
abstract = {{In Northwestern Europe, Germany, France, the Netherlands, the UK and Belgium constitute the biggest five potato producers, with total potato crop production around 60% of EU-28 production before Brexit. Soil and climate conditions are highly favourable for potato growth in this region. Production is under driving forces of (i) the potato processing industry, particularly in Belgium; (ii) the innovation for fresh potato in the UK, France and Germany; (iii) the leadership of Germany and the Netherlands for starch potato; and (iv) the dominance of the Netherlands for seed production. Based on an industrial agri-food production system, the region has the highest potato yield levels worldwide and developed relevant trade networks for export of seed, fresh and processed potato products in and outside Europe. Conventional and intensive potato production is widespread over the region, whilst organic production started to develop in Germany and France. Whether the coming decades will be as successful as the last ones for sustainable potato production will depend on how the sector and stakeholders of the whole potato value-chain will overcome new issues and challenges. These are mainly soil quality and health conservation, consequences of climate change, increasing bans on the use of plant protection products, tightening environmental standards, food waste reduction and increasing trade tensions hampering the flow of potatoes around the world. After a detailed description of the potato production in the region, this paper contains a SWOT analysis aiming to identify potential solutions to overcome environmental, technical, economic, political and societal issues in the region for sustainable potato production in the coming years and decades.}},
author = {{Goffart, Jean-Pierre and Haverkort, Anton and Storey, Michael and Haase, Norbert and Martin, Michel and Lebrun, Pierre and Ryckmans, Daniel and Florins, Dominique and Demeulemeester, Kürt}},
booktitle = {{ Potato research : journal of the European Association for Potato Research}},
issn = {{1871-4528}},
keywords = {{Industrial agri-food production, Production practices, Sustainability, Value-chain}},
number = {{3}},
pages = {{503--547}},
publisher = {{Springer }},
title = {{{Potato Production in Northwestern Europe (Germany, France, the Netherlands, United Kingdom, Belgium): Characteristics, Issues, Challenges and Opportunities}}},
doi = {{10.1007/s11540-021-09535-8}},
volume = {{65}},
year = {{2022}},
}
@article{6689,
abstract = {{Free amino nitrogen (FAN) concentrations in beer mash can be determined with machine learning algorithms
from near-infrared (NIR) spectra. NIR spectroscopy is an alternative to a classical chemical analysis and
allows for the application of inline process quality control. This study investigates the capabilities of
different machine learning techniques such as Ordinary Least Squares (OLS) regression, Decision Tree
Regressor (DTR), Bayesian Ridge Regression (BRR), Ridge Regression (RR), K-nearest neighbours (KNN)
regression as well as Support Vector Regression (SVR) to predict the FAN content in beer mash from NIR
spectra. Various pre-processing strategies such as principal component analysis (PCA) and data
standardization were used to process NIR data that were used to train the machine learning algorithms.
Algorithm training was conducted with NIR data obtained from 16 beer mashes with varying FAN
concentrations. The trained models were then validated with 4 beer mashes that were not used for model
training. Machine learning algorithms based on linear regression showed the highest prediction accuracy on
unpre-processed data. BRR reached a root mean square error of calibration (RMSEC) of 2.58 mg/L (R2 = 0.96)
and a prediction accuracy (RMSEP) of 2.81 mg/L (R2 = 0.96). The FAN concentration range of the investigated
samples was between approx. 180 and 220 mg/L. Machine learning based NIR spectra analysis is an alternative
to classical chemical FAN level determination methods and can also be used as inline sensor system.}},
author = {{Wefing, Patrick and Conradi, Florian and Rämisch, Johannes and Neubauer, Peter and Schneider, Jan}},
issn = {{0723-1520}},
journal = {{Brewing science }},
keywords = {{mashing, NIR, machine learning, FAN}},
number = {{9/10}},
pages = {{107 -- 121}},
publisher = {{Carl}},
title = {{{Determination of free amino nitrogen in beer mash with an inline NIR transflectance probe and data evaluation by machine learning algorithms}}},
doi = {{https://doi.org/10.23763/BrSc21-10wefing}},
volume = {{74}},
year = {{2021}},
}
@inproceedings{6728,
author = {{Wittland, Sebastian}},
booktitle = {{72. Tagung für Bäckerei-Technologie : 9. – 10. November 2021 in Detmold }},
location = {{Detmold}},
pages = {{27--28}},
title = {{{Einfluss von Allulose auf die Sensorik und Lagerstabilität bei Backwaren}}},
year = {{2021}},
}
@inproceedings{6732,
author = {{Conradi, Florian}},
location = {{Leuven, Belgien}},
title = {{{Real time quality controlled mashing – a successful approach using inline near infrared spectroscopy and advanced data analysis}}},
year = {{2021}},
}
@inproceedings{6734,
author = {{Pauli, Daniel and Neumaier, Michael}},
location = {{Magdeburg}},
title = {{{Einsatz von technischer Sensorik im Projekt DproFood }}},
year = {{2021}},
}
@inproceedings{6824,
author = {{Conradi, Florian}},
location = {{Köln}},
title = {{{Recyclate Transparency – Einsatz datenintensiver und inlinefähiger Sensoren zur echtzeitfähigen, stufenübergreifenden Untersuchung von recyceltem PET}}},
year = {{2021}},
}
@article{6839,
abstract = {{Pasteurization is a crucial processing method in the food industry to ensure the safety of consumables. A major part of contemporary pasteurization processes involves using flash pasteurizer systems, where liquids are pumped through a pipe system to heat them for a predefined time. Accurately monitoring the amount of heat treatment applied to a product is challenging. This monitoring helps ensure that the correct heat impact (expressed in pasteurization units) is applied, which is commonly calculated as a product of time and temperature, taking achievability of the inactivation of the microorganisms into account. The state-of-the-art method involves a calculation of the applied pasteurization units using a one-point temperature measurement and the holding time for this temperature. Concerns about accuracy lead to high safety margins, reducing the quality of the pasteurized product. In this study, the applied pasteurization level was estimated using regression models trained with NIR spectroscopy data collected while pasteurizing fruit juices of different types and brands. Several conventional regression models were trained in combination with different preprocessing methods, including a novel prediction outlier detection method. Generalized juice models trained with the concatenated data of all types of juices demonstrated cross-validated scores of RMSECV ∼2.78 ± 0.09 and r2 0.96 ± 0.01, while separate juice models displayed averaged cross-validated scores of RMSECV ∼1.56 ± 0.04 and r2 0.98 ± 0.01. Thus, the model accuracy ±10–30 % is well within the standard safety margins. }},
author = {{Sürmeli, Baris Gün and Weishaupt, Imke and Schwarzer, Knut and Moriz, Natalia and Schneider, Jan}},
issn = {{1751-6552}},
journal = {{Journal of Near Infrared Spectroscopy}},
keywords = {{Beverage pasteurization, heat impact control, prediction outlier elimination}},
number = {{6}},
pages = {{339--351}},
publisher = {{Sage Publishing}},
title = {{{Heat impact control in flash pasteurization by estimation of applied pasteurization units using near infrared spectroscopy}}},
doi = {{10.1177/09670335211057233}},
volume = {{29}},
year = {{2021}},
}
@inproceedings{6840,
author = {{Pauli, Daniel and Wisser, Stephanie}},
location = {{Online}},
title = {{{Datenanalyse und autonome Prognostik zur Verbesserung der Transparenz und Sicherheit von Lebensmitteln}}},
year = {{2021}},
}
@inproceedings{6842,
author = {{Pauli, Daniel and Neumaier, Michael and Scharf, Matthias and Funke, Carsten}},
location = {{Online}},
title = {{{Von der offline zur online Qualitätskontrolle mittels Echtzeit- und Fingerprint-Analytik}}},
year = {{2021}},
}
@inbook{6934,
author = {{Schneider, Jan}},
booktitle = {{50 Jahre Technische Hochschule Ostwestfalen-Lippe}},
editor = {{Hofmann, Martin Ludwig and Lemme, Kathrin and Löffl, Josef and Nautz, Jürgen}},
isbn = {{978-3-88778-622-9}},
keywords = {{Lebensmitteltechnologie, Lebensmittel-Ethik, Nachhaltigkeit, Institut für Lebenmitteltechnologie}},
pages = {{101--115}},
publisher = {{Spurbuchverlag}},
title = {{{Lebensmitteltechnologie in ihrer gesellschaftlichen Verflechtung}}},
year = {{2021}},
}
@inbook{7095,
author = {{Schattenberg, Britta and Stake, Kirsten and Schneider, Jan}},
booktitle = {{Behr´s Jahrbuch für die Lebensmittelwirtschaft 2022}},
isbn = {{978-3-95468-810-4}},
publisher = {{Behr´s Verlag}},
title = {{{Einsatzmöglichkeiten von Allulose zur Kalorienreduktion in Biermischgetränken}}},
year = {{2021}},
}
@inproceedings{6171,
author = {{Schneider, Jan and Dammann_, Anna and Schwarzer, Knut and Müller, Ulrich}},
location = {{Siegen}},
title = {{{Pasteurisation von Getränken: Verweilzeitverteilungen in der KZE und Chemischer Temperatur-Zeit-Indikator zur Prüfung von KZE-Anlagen}}},
year = {{2021}},
}
@misc{5423,
abstract = {{Preservation of juices is essential to obtain microbial safe products. There are various established methods as pasteurization. Heretofore, only the kinetic figures of microbial inactivation were considered but not those of reaction impairing the chemical quality. For a gentler processing, knowledge of the kinetics of relevant chemical conversion reactions is necessary. 5-(Hydroxymethyl)-furfural (HMF) formation and the color change of juices are important attributes. The non-isothermal Rhim method was used to determine the activation energy and pre-exponential factor for HMF formation in different juices and an isothermal method for the reaction order. Values for the activation energy from 133 to 303 kJ/mol were obtained with a zeroth reaction order. A correlation between HMF and the color change could be found. Based on the kinetic figures, lines with equal effects for the chemical changes and for the lethal effect on microorganisms were calculated. Time-temperature settings for the gentlest treatment could be found.}},
author = {{Katsch, Linda and Methner, Frank-Jürgen and Schneider, Jan}},
booktitle = {{International Journal of Food Engineering }},
issn = {{1556-3758}},
keywords = {{absorption at 420 nm, HMF, kinetic figures, line of equal effect, pasteurization.}},
number = {{9}},
pages = {{703--713}},
publisher = {{Walter de Gruyter GmbH}},
title = {{{Kinetic studies of 5-(Hydroxymethyl)-furfural formation and change of the absorption at 420 nm in fruit juices for the improvement of pasteurization plants }}},
doi = {{https://doi.org/10.1515/ijfe-2020-0324}},
volume = {{17}},
year = {{2021}},
}
@misc{5504,
author = {{Katsch, Linda and Schneider, Jan}},
booktitle = {{Brauwelt}},
issn = {{1439-5177}},
number = {{14}},
pages = {{340--343}},
publisher = {{Fachverlag Hans Carl GmbH}},
title = {{{Potential für eine schonendere Pasteurisation}}},
year = {{2021}},
}
@misc{12805,
abstract = {{n recent decades, the demand for palm oil has constantly increased and with it the cultivation of oil palms. After a period of 25 years, the oil yield of the palm trees decreases and they are felled. The trees are cut into pieces and remain on the plantations. However, due to their high moisture and sugar content, fungi and molds cause problems for replanting. The use of the wood for the timber industry is difficult due to its structural characteristics. Biotechnological processes use microorganisms to produce relevant industrial products. The basis for each process is a culture medium that contains all necessary nutrients, especially carbohydrates. The culture medium makes up a high percentage of the costs, so alternative, cheaper substrates are preferred. In this review, we show and compare different analyses of the sap mechanically pressed from the oil palm trunk regarding its sugar and nutrient content. The total sugar concentration in the palm sap varies between 16.97–140 g L−1 and it is mainly composed of glucose, fructose, and sucrose. The comparison with common nutrient media and the results of fermentation processes already carried out on a laboratory scale show that palm sap offers great potential as a fermentation medium for biotechnological conversion into industrially relevant products. }},
author = {{Dirkes, Rabea and Neubauer, Pia Rebecca and Rabenhorst, Jürgen}},
booktitle = {{Biofuels, Bioproducts and Biorefining}},
issn = {{1932-1031}},
keywords = {{oil palm, trunks, pressed sap, Elaeis guineensis, sugar, nutrients, review}},
number = {{3}},
pages = {{931--944}},
publisher = {{Wiley}},
title = {{{Pressed sap from oil palm (Elaeis guineensis) trunks: a revolutionary growth medium for the biotechnological industry?}}},
doi = {{10.1002/bbb.2201}},
volume = {{15}},
year = {{2021}},
}
@misc{12835,
abstract = {{Delayed-release dosage forms are mainly manufactured as batch processes and include coated tablets, pellets, or particles with gastric resistant polymers. Authors propose a novel approach using the hot-melt extrusion technique to prepare delayed release dosage forms via a continuous manufacturing process, a new trend in the pharmaceutical industry. A full factorial design was employed to correlate input variables, including stearic acid (SA) content, drug content, and pellet size with drug release properties of the pellets. PLS fit method suitably elaborated the relationship between input and output variables with reasonably good fit and goodness of prediction. All three input factors influenced drug release in enzyme-free simulated gastric fluid (SGF) after 120 min; however, SA content did not significantly affect drug dissolution in the enzyme-free simulated intestinal fluid (SIF). An optimized formulation and design space were determined by overlaying multiple contours established from regression equations. The continuous manufacturing process was successfully monitored using inline near-infrared (NIR) and inline particle size analysis, with drug load and pellet size being well-controlled within the design space. The obtained pellets released less than 5% after 120 min in SGF and more than 85% and 95% after 30 min and 45 min, respectively, after switching to SIF. (C) 2020 American Pharmacists Association (R). Published by Elsevier Inc. All rights reserved.}},
author = {{Vo, Anh Q. and Kutz, Gerd and He, Herman and Narala, Sagar and Bandari, Suresh and Repka, Michael A.}},
booktitle = {{Journal of Pharmaceutical Sciences}},
issn = {{1520-6017}},
keywords = {{Continuous manufacturing, Delayed-release, FT-NIR, Inline particle size analysis, Hot melt extrusion}},
number = {{12}},
pages = {{3598--3607}},
publisher = {{Elsevier BV}},
title = {{{Continuous Manufacturing of Ketoprofen Delayed Release Pellets Using Melt Extrusion Technology: Application of QbD Design Space, Inline Near Infrared, and Inline Pellet Size Analysis}}},
doi = {{10.1016/j.xphs.2020.09.007}},
volume = {{109}},
year = {{2020}},
}