[{"status":"public","author":[{"orcid":" 0000-0003-0860-4696 ","first_name":"Daniel","id":"75850","last_name":"Pauli","full_name":"Pauli, Daniel"},{"full_name":"Wisser, Stephanie","first_name":"Stephanie","id":"76627","last_name":"Wisser"}],"year":"2021","conference":{"start_date":"23.04.2021","end_date":"23.04.2021","name":"SFT-Forum „where food meets IT“ Mittelstand im Wandel: Digitale Lösungen für die Lebensmittelpraxis","location":"Online"},"department":[{"_id":"DEP4000"},{"_id":"DEP5023"},{"_id":"DEP4027"},{"_id":"DEP1308"},{"_id":"DEP4028"}],"citation":{"ieee":"D. Pauli and S. Wisser, “Datenanalyse und autonome Prognostik zur Verbesserung der  Transparenz und Sicherheit von Lebensmitteln,” presented at the SFT-Forum „where food meets IT“ Mittelstand im Wandel: Digitale Lösungen für die Lebensmittelpraxis, Online, 2021.","ama":"Pauli D, Wisser S. Datenanalyse und autonome Prognostik zur Verbesserung der  Transparenz und Sicherheit von Lebensmitteln. In: ; 2021.","chicago":"Pauli, Daniel, and Stephanie Wisser. “Datenanalyse Und Autonome Prognostik Zur Verbesserung Der  Transparenz Und Sicherheit von Lebensmitteln,” 2021.","apa":"Pauli, D., &#38; Wisser, S. (2021). <i>Datenanalyse und autonome Prognostik zur Verbesserung der  Transparenz und Sicherheit von Lebensmitteln</i>. SFT-Forum „where food meets IT“ Mittelstand im Wandel: Digitale Lösungen für die Lebensmittelpraxis, Online.","ufg":"<b>Pauli, Daniel/Wisser, Stephanie</b>: Datenanalyse und autonome Prognostik zur Verbesserung der  Transparenz und Sicherheit von Lebensmitteln, in: o. Hg.: o. O. 2021.","bjps":"<b>Pauli D and Wisser S</b> (2021) Datenanalyse Und Autonome Prognostik Zur Verbesserung Der  Transparenz Und Sicherheit von Lebensmitteln.","havard":"D. Pauli, S. Wisser, Datenanalyse und autonome Prognostik zur Verbesserung der  Transparenz und Sicherheit von Lebensmitteln, in: 2021.","mla":"Pauli, Daniel, and Stephanie Wisser. <i>Datenanalyse Und Autonome Prognostik Zur Verbesserung Der  Transparenz Und Sicherheit von Lebensmitteln</i>. 2021.","van":"Pauli D, Wisser S. Datenanalyse und autonome Prognostik zur Verbesserung der  Transparenz und Sicherheit von Lebensmitteln. In 2021.","chicago-de":"Pauli, Daniel und Stephanie Wisser. 2021. Datenanalyse und autonome Prognostik zur Verbesserung der  Transparenz und Sicherheit von Lebensmitteln. In: .","din1505-2-1":"<span style=\"font-variant:small-caps;\">Pauli, Daniel</span> ; <span style=\"font-variant:small-caps;\">Wisser, Stephanie</span>: Datenanalyse und autonome Prognostik zur Verbesserung der  Transparenz und Sicherheit von Lebensmitteln. In: , 2021","short":"D. Pauli, S. Wisser, in: 2021."},"title":"Datenanalyse und autonome Prognostik zur Verbesserung der  Transparenz und Sicherheit von Lebensmitteln","language":[{"iso":"eng"}],"_id":"6840","user_id":"83781","date_updated":"2025-01-30T15:45:25Z","type":"conference","date_created":"2021-12-03T13:24:32Z"},{"date_created":"2021-12-03T13:38:13Z","type":"conference","date_updated":"2025-01-30T15:45:45Z","user_id":"83781","_id":"6842","language":[{"iso":"eng"}],"title":"Von der offline zur online Qualitätskontrolle mittels Echtzeit- und Fingerprint-Analytik","citation":{"short":"D. Pauli, M. Neumaier, M. Scharf, C. Funke, in: 2021.","din1505-2-1":"<span style=\"font-variant:small-caps;\">Pauli, Daniel</span> ; <span style=\"font-variant:small-caps;\">Neumaier, Michael</span> ; <span style=\"font-variant:small-caps;\">Scharf, Matthias</span> ; <span style=\"font-variant:small-caps;\">Funke, Carsten</span>: Von der offline zur online Qualitätskontrolle mittels Echtzeit- und Fingerprint-Analytik. In: , 2021","chicago-de":"Pauli, Daniel, Michael Neumaier, Matthias Scharf und Carsten Funke. 2021. Von der offline zur online Qualitätskontrolle mittels Echtzeit- und Fingerprint-Analytik. In: .","van":"Pauli D, Neumaier M, Scharf M, Funke C. Von der offline zur online Qualitätskontrolle mittels Echtzeit- und Fingerprint-Analytik. In 2021.","ufg":"<b>Pauli, Daniel u. a.</b>: Von der offline zur online Qualitätskontrolle mittels Echtzeit- und Fingerprint-Analytik, in: o. Hg.: o. O. 2021.","mla":"Pauli, Daniel, et al. <i>Von Der Offline Zur Online Qualitätskontrolle Mittels Echtzeit- Und Fingerprint-Analytik</i>. 2021.","bjps":"<b>Pauli D <i>et al.</i></b> (2021) Von Der Offline Zur Online Qualitätskontrolle Mittels Echtzeit- Und Fingerprint-Analytik.","havard":"D. Pauli, M. Neumaier, M. Scharf, C. Funke, Von der offline zur online Qualitätskontrolle mittels Echtzeit- und Fingerprint-Analytik, in: 2021.","apa":"Pauli, D., Neumaier, M., Scharf, M., &#38; Funke, C. (2021). <i>Von der offline zur online Qualitätskontrolle mittels Echtzeit- und Fingerprint-Analytik</i>. Fokustag where food meets IT, Online.","chicago":"Pauli, Daniel, Michael Neumaier, Matthias Scharf, and Carsten Funke. “Von Der Offline Zur Online Qualitätskontrolle Mittels Echtzeit- Und Fingerprint-Analytik,” 2021.","ama":"Pauli D, Neumaier M, Scharf M, Funke C. Von der offline zur online Qualitätskontrolle mittels Echtzeit- und Fingerprint-Analytik. In: ; 2021.","ieee":"D. Pauli, M. Neumaier, M. Scharf, and C. Funke, “Von der offline zur online Qualitätskontrolle mittels Echtzeit- und Fingerprint-Analytik,” presented at the Fokustag where food meets IT, Online, 2021."},"conference":{"start_date":"02.03.2021","end_date":"02.03.2021","location":"Online","name":"Fokustag where food meets IT"},"department":[{"_id":"DEP4000"},{"_id":"DEP4027"},{"_id":"DEP1308"},{"_id":"DEP4028"}],"year":"2021","author":[{"id":"75850","last_name":"Pauli","full_name":"Pauli, Daniel","first_name":"Daniel","orcid":" 0000-0003-0860-4696 "},{"first_name":"Michael","full_name":"Neumaier, Michael","id":"77059","last_name":"Neumaier"},{"first_name":"Matthias","full_name":"Scharf, Matthias","last_name":"Scharf","id":"65179"},{"id":"74167","full_name":"Funke, Carsten","last_name":"Funke","first_name":"Carsten"}],"status":"public"},{"page":"101-115","status":"public","publisher":"Spurbuchverlag","department":[{"_id":"DEP1308"},{"_id":"DEP4028"}],"author":[{"orcid":"0000-0001-6401-8873","full_name":"Schneider, Jan","last_name":"Schneider","first_name":"Jan","id":"13209"}],"year":"2021","publication_status":"published","citation":{"ieee":"J. Schneider, “Lebensmitteltechnologie in ihrer gesellschaftlichen Verflechtung,” in <i>50 Jahre Technische Hochschule Ostwestfalen-Lippe</i>, M. L. Hofmann, K. Lemme, J. Löffl, and J. Nautz, Eds. Baunach : Spurbuchverlag, 2021, pp. 101–115.","ama":"Schneider J. Lebensmitteltechnologie in ihrer gesellschaftlichen Verflechtung. In: Hofmann ML, Lemme K, Löffl J, Nautz J, eds. <i>50 Jahre Technische Hochschule Ostwestfalen-Lippe</i>. Spurbuchverlag; 2021:101-115.","chicago":"Schneider, Jan. “Lebensmitteltechnologie in ihrer gesellschaftlichen Verflechtung.” In <i>50 Jahre Technische Hochschule Ostwestfalen-Lippe</i>, edited by Martin Ludwig Hofmann, Kathrin Lemme, Josef Löffl, and Jürgen Nautz, 101–15. Baunach : Spurbuchverlag, 2021.","apa":"Schneider, J. (2021). Lebensmitteltechnologie in ihrer gesellschaftlichen Verflechtung. In M. L. Hofmann, K. Lemme, J. Löffl, &#38; J. Nautz (Eds.), <i>50 Jahre Technische Hochschule Ostwestfalen-Lippe</i> (pp. 101–115). Spurbuchverlag.","ufg":"<b>Schneider, Jan</b>: Lebensmitteltechnologie in ihrer gesellschaftlichen Verflechtung, in: <i>Hofmann, Martin Ludwig u. a. (Hgg.)</i>: 50 Jahre Technische Hochschule Ostwestfalen-Lippe, Baunach  2021,  S. 101–115.","mla":"Schneider, Jan. “Lebensmitteltechnologie in ihrer gesellschaftlichen Verflechtung.” <i>50 Jahre Technische Hochschule Ostwestfalen-Lippe</i>, edited by Martin Ludwig Hofmann et al., Spurbuchverlag, 2021, pp. 101–15.","havard":"J. Schneider, Lebensmitteltechnologie in ihrer gesellschaftlichen Verflechtung, in: M.L. Hofmann, K. Lemme, J. Löffl, J. Nautz (Eds.), 50 Jahre Technische Hochschule Ostwestfalen-Lippe, Spurbuchverlag, Baunach , 2021: pp. 101–115.","bjps":"<b>Schneider J</b> (2021) Lebensmitteltechnologie in ihrer gesellschaftlichen Verflechtung. In Hofmann ML et al. (eds), <i>50 Jahre Technische Hochschule Ostwestfalen-Lippe</i>. Baunach : Spurbuchverlag, pp. 101–115.","van":"Schneider J. Lebensmitteltechnologie in ihrer gesellschaftlichen Verflechtung. In: Hofmann ML, Lemme K, Löffl J, Nautz J, editors. 50 Jahre Technische Hochschule Ostwestfalen-Lippe. Baunach : Spurbuchverlag; 2021. p. 101–15.","din1505-2-1":"<span style=\"font-variant:small-caps;\">Schneider, Jan</span>: Lebensmitteltechnologie in ihrer gesellschaftlichen Verflechtung. In: <span style=\"font-variant:small-caps;\">Hofmann, M. L.</span> ; <span style=\"font-variant:small-caps;\">Lemme, K.</span> ; <span style=\"font-variant:small-caps;\">Löffl, J.</span> ; <span style=\"font-variant:small-caps;\">Nautz, J.</span> (Hrsg.): <i>50 Jahre Technische Hochschule Ostwestfalen-Lippe</i>. Baunach  : Spurbuchverlag, 2021, S. 101–115","chicago-de":"Schneider, Jan. 2021. Lebensmitteltechnologie in ihrer gesellschaftlichen Verflechtung. In: <i>50 Jahre Technische Hochschule Ostwestfalen-Lippe</i>, hg. von Martin Ludwig Hofmann, Kathrin Lemme, Josef Löffl, und Jürgen Nautz, 101–115. Baunach : Spurbuchverlag.","short":"J. Schneider, in: M.L. Hofmann, K. Lemme, J. Löffl, J. Nautz (Eds.), 50 Jahre Technische Hochschule Ostwestfalen-Lippe, Spurbuchverlag, Baunach , 2021, pp. 101–115."},"title":"Lebensmitteltechnologie in ihrer gesellschaftlichen Verflechtung","language":[{"iso":"ger"}],"place":"Baunach ","keyword":["Lebensmitteltechnologie","Lebensmittel-Ethik","Nachhaltigkeit","Institut für Lebenmitteltechnologie"],"_id":"6934","popular_science":"1","date_updated":"2025-02-10T07:15:06Z","user_id":"83781","editor":[{"id":"27490","full_name":"Hofmann, Martin Ludwig","last_name":"Hofmann","first_name":"Martin Ludwig"},{"id":"29189","first_name":"Kathrin","full_name":"Lemme, Kathrin","last_name":"Lemme"},{"last_name":"Löffl","id":"71937","first_name":"Josef","full_name":"Löffl, Josef"},{"last_name":"Nautz","id":"46509","first_name":"Jürgen","full_name":"Nautz, Jürgen"}],"date_created":"2022-01-03T13:18:06Z","type":"book_chapter","publication":"50 Jahre Technische Hochschule Ostwestfalen-Lippe","publication_identifier":{"isbn":["978-3-88778-622-9"]}},{"user_id":"83781","date_updated":"2025-03-13T14:25:11Z","corporate_editor":["Behr´s Verlag GmbH"],"publication_identifier":{"isbn":["978-3-95468-810-4"]},"publication":"Behr´s Jahrbuch für die Lebensmittelwirtschaft 2022","type":"book_chapter","date_created":"2022-03-02T09:41:53Z","edition":"1","place":"Hamburg","language":[{"iso":"ger"}],"_id":"7095","citation":{"chicago":"Schattenberg, Britta, Kirsten Stake, and Jan Schneider. “Einsatzmöglichkeiten von Allulose zur Kalorienreduktion in Biermischgetränken.” In <i>Behr´s Jahrbuch für die Lebensmittelwirtschaft 2022</i>, edited by Behr´s Verlag GmbH, 1st ed. Hamburg: Behr´s Verlag, 2021.","apa":"Schattenberg, B., Stake, K., &#38; Schneider, J. (2021). Einsatzmöglichkeiten von Allulose zur Kalorienreduktion in Biermischgetränken. In Behr´s Verlag GmbH (Ed.), <i>Behr´s Jahrbuch für die Lebensmittelwirtschaft 2022</i> (1st ed.). Behr´s Verlag.","ufg":"<b>Schattenberg, Britta/Stake, Kirsten/Schneider, Jan</b>: Einsatzmöglichkeiten von Allulose zur Kalorienreduktion in Biermischgetränken, in: <i>Behr´s Verlag GmbH (Hg.)</i>: Behr´s Jahrbuch für die Lebensmittelwirtschaft 2022, Hamburg <sup>1</sup>2021.","havard":"B. Schattenberg, K. Stake, J. Schneider, Einsatzmöglichkeiten von Allulose zur Kalorienreduktion in Biermischgetränken, in: Behr´s Verlag GmbH (Ed.), Behr´s Jahrbuch für die Lebensmittelwirtschaft 2022, 1st ed., Behr´s Verlag, Hamburg, 2021.","bjps":"<b>Schattenberg B, Stake K and Schneider J</b> (2021) Einsatzmöglichkeiten von Allulose zur Kalorienreduktion in Biermischgetränken. In Behr´s Verlag GmbH (ed.), <i>Behr´s Jahrbuch für die Lebensmittelwirtschaft 2022</i>, 1st ed. Hamburg: Behr´s Verlag.","mla":"Schattenberg, Britta, et al. “Einsatzmöglichkeiten von Allulose zur Kalorienreduktion in Biermischgetränken.” <i>Behr´s Jahrbuch für die Lebensmittelwirtschaft 2022</i>, edited by Behr´s Verlag GmbH, 1st ed., Behr´s Verlag, 2021.","van":"Schattenberg B, Stake K, Schneider J. Einsatzmöglichkeiten von Allulose zur Kalorienreduktion in Biermischgetränken. In: Behr´s Verlag GmbH, editor. Behr´s Jahrbuch für die Lebensmittelwirtschaft 2022. 1st ed. Hamburg: Behr´s Verlag; 2021.","chicago-de":"Schattenberg, Britta, Kirsten Stake und Jan Schneider. 2021. Einsatzmöglichkeiten von Allulose zur Kalorienreduktion in Biermischgetränken. In: <i>Behr´s Jahrbuch für die Lebensmittelwirtschaft 2022</i>, hg. von Behr´s Verlag GmbH. 1. Aufl. Hamburg: Behr´s Verlag.","din1505-2-1":"<span style=\"font-variant:small-caps;\">Schattenberg, Britta</span> ; <span style=\"font-variant:small-caps;\">Stake, Kirsten</span> ; <span style=\"font-variant:small-caps;\">Schneider, Jan</span>: Einsatzmöglichkeiten von Allulose zur Kalorienreduktion in Biermischgetränken. In: <span style=\"font-variant:small-caps;\">Behr´s Verlag GmbH</span> (Hrsg.): <i>Behr´s Jahrbuch für die Lebensmittelwirtschaft 2022</i>. 1. Aufl. Hamburg : Behr´s Verlag, 2021","short":"B. Schattenberg, K. Stake, J. Schneider, in: Behr´s Verlag GmbH (Ed.), Behr´s Jahrbuch für die Lebensmittelwirtschaft 2022, 1st ed., Behr´s Verlag, Hamburg, 2021.","ieee":"B. Schattenberg, K. Stake, and J. Schneider, “Einsatzmöglichkeiten von Allulose zur Kalorienreduktion in Biermischgetränken,” in <i>Behr´s Jahrbuch für die Lebensmittelwirtschaft 2022</i>, 1st ed., Behr´s Verlag GmbH, Ed. Hamburg: Behr´s Verlag, 2021.","ama":"Schattenberg B, Stake K, Schneider J. Einsatzmöglichkeiten von Allulose zur Kalorienreduktion in Biermischgetränken. In: Behr´s Verlag GmbH, ed. <i>Behr´s Jahrbuch für die Lebensmittelwirtschaft 2022</i>. 1st ed. Behr´s Verlag; 2021."},"publication_status":"published","title":"Einsatzmöglichkeiten von Allulose zur Kalorienreduktion in Biermischgetränken","status":"public","publisher":"Behr´s Verlag","author":[{"id":"74227","first_name":"Britta","full_name":"Schattenberg, Britta","last_name":"Schattenberg"},{"first_name":"Kirsten","last_name":"Stake","id":"61537","full_name":"Stake, Kirsten"},{"orcid":"0000-0001-6401-8873","first_name":"Jan","full_name":"Schneider, Jan","id":"13209","last_name":"Schneider"}],"year":"2021","department":[{"_id":"DEP4018"},{"_id":"DEP4028"}]},{"title":"Pasteurisation von Getränken: Verweilzeitverteilungen in der KZE und Chemischer Temperatur-Zeit-Indikator zur Prüfung von KZE-Anlagen","citation":{"chicago-de":"Schneider, Jan, Anna Dammann_, Knut Schwarzer und Ulrich Müller. 2021. Pasteurisation von Getränken: Verweilzeitverteilungen in der KZE und Chemischer Temperatur-Zeit-Indikator zur Prüfung von KZE-Anlagen. In: .","din1505-2-1":"<span style=\"font-variant:small-caps;\">Schneider, Jan</span> ; <span style=\"font-variant:small-caps;\">Dammann_, Anna</span> ; <span style=\"font-variant:small-caps;\">Schwarzer, Knut</span> ; <span style=\"font-variant:small-caps;\">Müller, Ulrich</span>: Pasteurisation von Getränken: Verweilzeitverteilungen in der KZE und Chemischer Temperatur-Zeit-Indikator zur Prüfung von KZE-Anlagen. In: , 2021","short":"J. Schneider, A. Dammann_, K. Schwarzer, U. Müller, in: 2021.","ufg":"<b>Schneider, Jan u. a.</b>: Pasteurisation von Getränken: Verweilzeitverteilungen in der KZE und Chemischer Temperatur-Zeit-Indikator zur Prüfung von KZE-Anlagen, in: o. Hg.: o. O. 2021.","havard":"J. Schneider, A. Dammann_, K. Schwarzer, U. Müller, Pasteurisation von Getränken: Verweilzeitverteilungen in der KZE und Chemischer Temperatur-Zeit-Indikator zur Prüfung von KZE-Anlagen, in: 2021.","mla":"Schneider, Jan, et al. <i>Pasteurisation von Getränken: Verweilzeitverteilungen in Der KZE Und Chemischer Temperatur-Zeit-Indikator Zur Prüfung von KZE-Anlagen</i>. 2021.","bjps":"<b>Schneider J <i>et al.</i></b> (2021) Pasteurisation von Getränken: Verweilzeitverteilungen in Der KZE Und Chemischer Temperatur-Zeit-Indikator Zur Prüfung von KZE-Anlagen.","van":"Schneider J, Dammann_ A, Schwarzer K, Müller U. Pasteurisation von Getränken: Verweilzeitverteilungen in der KZE und Chemischer Temperatur-Zeit-Indikator zur Prüfung von KZE-Anlagen. In 2021.","ama":"Schneider J, Dammann_ A, Schwarzer K, Müller U. Pasteurisation von Getränken: Verweilzeitverteilungen in der KZE und Chemischer Temperatur-Zeit-Indikator zur Prüfung von KZE-Anlagen. In: ; 2021.","chicago":"Schneider, Jan, Anna Dammann_, Knut Schwarzer, and Ulrich Müller. “Pasteurisation von Getränken: Verweilzeitverteilungen in Der KZE Und Chemischer Temperatur-Zeit-Indikator Zur Prüfung von KZE-Anlagen,” 2021.","apa":"Schneider, J., Dammann_, A., Schwarzer, K., &#38; Müller, U. (2021). <i>Pasteurisation von Getränken: Verweilzeitverteilungen in der KZE und Chemischer Temperatur-Zeit-Indikator zur Prüfung von KZE-Anlagen</i>. Technisch-wissenschaftlicher Ausschuss der VLB, Siegen.","ieee":"J. Schneider, A. Dammann_, K. Schwarzer, and U. Müller, “Pasteurisation von Getränken: Verweilzeitverteilungen in der KZE und Chemischer Temperatur-Zeit-Indikator zur Prüfung von KZE-Anlagen,” presented at the Technisch-wissenschaftlicher Ausschuss der VLB, Siegen, 2021."},"year":"2021","author":[{"orcid":"0000-0001-6401-8873","last_name":"Schneider","id":"13209","full_name":"Schneider, Jan","first_name":"Jan"},{"first_name":"Anna","last_name":"Dammann_","full_name":"Dammann_, Anna","id":"43899"},{"id":"13329","full_name":"Schwarzer, Knut","first_name":"Knut","last_name":"Schwarzer"},{"full_name":"Müller, Ulrich","id":"12119","first_name":"Ulrich","last_name":"Müller"}],"conference":{"name":"Technisch-wissenschaftlicher Ausschuss der VLB","location":"Siegen","end_date":"2012-03-05","start_date":"2012-03-05"},"department":[{"_id":"DEP4009"},{"_id":"DEP1308"},{"_id":"DEP4018"},{"_id":"DEP4028"}],"status":"public","date_created":"2021-09-07T08:49:23Z","type":"conference","user_id":"83781","date_updated":"2025-01-30T15:43:35Z","language":[{"iso":"eng"}],"_id":"6171"},{"isi":"1","publication_status":"published","article_type":"original","department":[{"_id":"DEP4018"},{"_id":"DEP1308"},{"_id":"DEP4028"}],"issue":"9","abstract":[{"text":"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.","lang":"eng"}],"publisher":"Walter de Gruyter GmbH","quality_controlled":"1","type":"scientific_journal_article","user_id":"83781","intvolume":"        17","place":"Berlin ; Boston, Mass. ","_id":"5423","doi":"https://doi.org/10.1515/ijfe-2020-0324","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 ","volume":17,"citation":{"apa":"Katsch, L., Methner, F.-J., &#38; Schneider, J. (2021). Kinetic studies of 5-(Hydroxymethyl)-furfural formation and change of the absorption at 420 nm in fruit juices for the improvement of pasteurization plants . <i>International Journal of Food Engineering </i>, <i>17</i>(9), 703–713. <a href=\"https://doi.org/10.1515/ijfe-2020-0324\">https://doi.org/10.1515/ijfe-2020-0324</a>","chicago":"Katsch, Linda, Frank-Jürgen Methner, and Jan Schneider. “Kinetic Studies of 5-(Hydroxymethyl)-Furfural Formation and Change of the Absorption at 420 Nm in Fruit Juices for the Improvement of Pasteurization Plants .” <i>International Journal of Food Engineering </i> 17, no. 9 (2021): 703–13. <a href=\"https://doi.org/10.1515/ijfe-2020-0324\">https://doi.org/10.1515/ijfe-2020-0324</a>.","van":"Katsch L, Methner FJ, Schneider J. Kinetic studies of 5-(Hydroxymethyl)-furfural formation and change of the absorption at 420 nm in fruit juices for the improvement of pasteurization plants . International Journal of Food Engineering . 2021;17(9):703–13.","bjps":"<b>Katsch L, Methner F-J and Schneider J</b> (2021) Kinetic Studies of 5-(Hydroxymethyl)-Furfural Formation and Change of the Absorption at 420 Nm in Fruit Juices for the Improvement of Pasteurization Plants . <i>International Journal of Food Engineering </i> <b>17</b>, 703–713.","havard":"L. Katsch, F.-J. Methner, J. Schneider, Kinetic studies of 5-(Hydroxymethyl)-furfural formation and change of the absorption at 420 nm in fruit juices for the improvement of pasteurization plants , International Journal of Food Engineering . 17 (2021) 703–713.","mla":"Katsch, Linda, et al. “Kinetic Studies of 5-(Hydroxymethyl)-Furfural Formation and Change of the Absorption at 420 Nm in Fruit Juices for the Improvement of Pasteurization Plants .” <i>International Journal of Food Engineering </i>, vol. 17, no. 9, 2021, pp. 703–13, <a href=\"https://doi.org/10.1515/ijfe-2020-0324\">https://doi.org/10.1515/ijfe-2020-0324</a>.","ufg":"<b>Katsch, Linda/Methner, Frank-Jürgen/Schneider, Jan</b>: Kinetic studies of 5-(Hydroxymethyl)-furfural formation and change of the absorption at 420 nm in fruit juices for the improvement of pasteurization plants , in: <i>International Journal of Food Engineering </i> 17 (2021), H. 9,  S. 703–713.","short":"L. Katsch, F.-J. Methner, J. Schneider, International Journal of Food Engineering  17 (2021) 703–713.","din1505-2-1":"<span style=\"font-variant:small-caps;\">Katsch, Linda</span> ; <span style=\"font-variant:small-caps;\">Methner, Frank-Jürgen</span> ; <span style=\"font-variant:small-caps;\">Schneider, Jan</span>: Kinetic studies of 5-(Hydroxymethyl)-furfural formation and change of the absorption at 420 nm in fruit juices for the improvement of pasteurization plants . In: <i>International Journal of Food Engineering </i> Bd. 17. Berlin ; Boston, Mass. , Walter de Gruyter GmbH (2021), Nr. 9, S. 703–713","chicago-de":"Katsch, Linda, Frank-Jürgen Methner und Jan Schneider. 2021. Kinetic studies of 5-(Hydroxymethyl)-furfural formation and change of the absorption at 420 nm in fruit juices for the improvement of pasteurization plants . <i>International Journal of Food Engineering </i> 17, Nr. 9: 703–713. doi:<a href=\"https://doi.org/10.1515/ijfe-2020-0324\">https://doi.org/10.1515/ijfe-2020-0324</a>, .","ieee":"L. Katsch, F.-J. Methner, and J. Schneider, “Kinetic studies of 5-(Hydroxymethyl)-furfural formation and change of the absorption at 420 nm in fruit juices for the improvement of pasteurization plants ,” <i>International Journal of Food Engineering </i>, vol. 17, no. 9, pp. 703–713, 2021, doi: <a href=\"https://doi.org/10.1515/ijfe-2020-0324\">https://doi.org/10.1515/ijfe-2020-0324</a>.","ama":"Katsch L, Methner FJ, Schneider J. Kinetic studies of 5-(Hydroxymethyl)-furfural formation and change of the absorption at 420 nm in fruit juices for the improvement of pasteurization plants . <i>International Journal of Food Engineering </i>. 2021;17(9):703-713. doi:<a href=\"https://doi.org/10.1515/ijfe-2020-0324\">https://doi.org/10.1515/ijfe-2020-0324</a>"},"year":"2021","author":[{"orcid":"0000-0001-6628-3929 ","first_name":"Linda","last_name":"Katsch","full_name":"Katsch, Linda","id":"71614"},{"last_name":"Methner","full_name":"Methner, Frank-Jürgen","first_name":"Frank-Jürgen"},{"first_name":"Jan","last_name":"Schneider","id":"13209","full_name":"Schneider, Jan","orcid":"0000-0001-6401-8873"}],"external_id":{"isi":["000699893400004"]},"status":"public","page":"703-713","publication_identifier":{"eissn":["1556-3758"],"issn":["2194-5764"]},"publication":"International Journal of Food Engineering ","date_created":"2021-04-08T05:51:47Z","date_updated":"2025-06-26T13:31:14Z","keyword":["absorption at 420 nm","HMF","kinetic figures","line of equal effect","pasteurization."],"language":[{"iso":"eng"}]},{"title":"Potential für eine schonendere Pasteurisation","publication_status":"published","citation":{"ieee":"L. Katsch and J. Schneider, “Potential für eine schonendere Pasteurisation,” <i>Brauwelt</i>, no. 14, pp. 340–343, 2021.","ama":"Katsch L, Schneider J. Potential für eine schonendere Pasteurisation. <i>Brauwelt</i>. 2021;(14):340-343.","apa":"Katsch, L., &#38; Schneider, J. (2021). Potential für eine schonendere Pasteurisation. <i>Brauwelt</i>, <i>14</i>, 340–343.","chicago":"Katsch, Linda, and Jan Schneider. “Potential Für Eine Schonendere Pasteurisation.” <i>Brauwelt</i>, no. 14 (2021): 340–43.","van":"Katsch L, Schneider J. Potential für eine schonendere Pasteurisation. Brauwelt. 2021;(14):340–3.","havard":"L. Katsch, J. Schneider, Potential für eine schonendere Pasteurisation, Brauwelt. (2021) 340–343.","bjps":"<b>Katsch L and Schneider J</b> (2021) Potential Für Eine Schonendere Pasteurisation. <i>Brauwelt</i> 340–343.","mla":"Katsch, Linda, and Jan Schneider. “Potential Für Eine Schonendere Pasteurisation.” <i>Brauwelt</i>, no. 14, 2021, pp. 340–43.","ufg":"<b>Katsch, Linda/Schneider, Jan</b>: Potential für eine schonendere Pasteurisation, in: <i>Brauwelt</i> (2021), H. 14,  S. 340–343.","short":"L. Katsch, J. Schneider, Brauwelt (2021) 340–343.","chicago-de":"Katsch, Linda und Jan Schneider. 2021. Potential für eine schonendere Pasteurisation. <i>Brauwelt</i>, Nr. 14: 340–343.","din1505-2-1":"<span style=\"font-variant:small-caps;\">Katsch, Linda</span> ; <span style=\"font-variant:small-caps;\">Schneider, Jan</span>: Potential für eine schonendere Pasteurisation. In: <i>Brauwelt</i>. Nürnberg, Fachverlag Hans Carl GmbH (2021), Nr. 14, S. 340–343"},"issue":"14","department":[{"_id":"DEP4018"},{"_id":"DEP1308"},{"_id":"DEP4028"}],"year":"2021","main_file_link":[{"url":"https://www.wiso-net.de/toc_list/BW/2021/BW__%3A2021%3A14/Heft%2B14%2B%252F%2B2021/BW#"}],"author":[{"orcid":"0000-0001-6628-3929 ","last_name":"Katsch","id":"71614","first_name":"Linda","full_name":"Katsch, Linda"},{"orcid":"0000-0001-6401-8873","first_name":"Jan","id":"13209","last_name":"Schneider","full_name":"Schneider, Jan"}],"publisher":"Fachverlag Hans Carl GmbH","page":"340-343","status":"public","date_created":"2021-04-13T12:03:12Z","type":"industry_journal_article","publication":"Brauwelt","publication_identifier":{"issn":["0724-696X"],"eissn":["1439-5177"]},"date_updated":"2025-02-10T07:07:05Z","user_id":"83781","_id":"5504","language":[{"iso":"eng"}],"place":"Nürnberg"},{"external_id":{"isi":["000625400200001"]},"author":[{"first_name":"Rabea","last_name":"Dirkes","full_name":"Dirkes, Rabea","id":"68594"},{"last_name":"Neubauer","first_name":"Pia Rebecca","full_name":"Neubauer, Pia Rebecca","id":"75420"},{"full_name":"Rabenhorst, Jürgen","id":"13454","last_name":"Rabenhorst","first_name":"Jürgen"}],"year":"2021","page":"931-944","status":"public","title":"Pressed sap from oil palm (<scp><i>Elaeis guineensis</i></scp>) trunks: a revolutionary growth medium for the biotechnological industry?","citation":{"ufg":"<b>Dirkes, Rabea/Neubauer, Pia Rebecca/Rabenhorst, Jürgen</b>: Pressed sap from oil palm (&#60;scp&#62;<i>Elaeis guineensis</i>&#60;/scp&#62;) trunks: a revolutionary growth medium for the biotechnological industry?, in: <i>Biofuels, Bioproducts and Biorefining</i> 15 (2021), H. 3,  S. 931–944.","mla":"Dirkes, Rabea, et al. “Pressed Sap from Oil Palm (&#60;scp&#62;<i>Elaeis Guineensis</i>&#60;/Scp&#62;) Trunks: A Revolutionary Growth Medium for the Biotechnological Industry?” <i>Biofuels, Bioproducts and Biorefining</i>, vol. 15, no. 3, 2021, pp. 931–44, <a href=\"https://doi.org/10.1002/bbb.2201\">https://doi.org/10.1002/bbb.2201</a>.","bjps":"<b>Dirkes R, Neubauer PR and Rabenhorst J</b> (2021) Pressed Sap from Oil Palm (&#60;scp&#62;<i>Elaeis Guineensis</i>&#60;/Scp&#62;) Trunks: A Revolutionary Growth Medium for the Biotechnological Industry? <i>Biofuels, Bioproducts and Biorefining</i> <b>15</b>, 931–944.","havard":"R. Dirkes, P.R. Neubauer, J. Rabenhorst, Pressed sap from oil palm (&#60;scp&#62;<i>Elaeis guineensis</i>&#60;/scp&#62;) trunks: a revolutionary growth medium for the biotechnological industry?, Biofuels, Bioproducts and Biorefining. 15 (2021) 931–944.","van":"Dirkes R, Neubauer PR, Rabenhorst J. Pressed sap from oil palm (&#60;scp&#62;<i>Elaeis guineensis</i>&#60;/scp&#62;) trunks: a revolutionary growth medium for the biotechnological industry? Biofuels, Bioproducts and Biorefining. 2021;15(3):931–44.","ama":"Dirkes R, Neubauer PR, Rabenhorst J. Pressed sap from oil palm (&#60;scp&#62;<i>Elaeis guineensis</i>&#60;/scp&#62;) trunks: a revolutionary growth medium for the biotechnological industry? <i>Biofuels, Bioproducts and Biorefining</i>. 2021;15(3):931-944. doi:<a href=\"https://doi.org/10.1002/bbb.2201\">10.1002/bbb.2201</a>","chicago":"Dirkes, Rabea, Pia Rebecca Neubauer, and Jürgen Rabenhorst. “Pressed Sap from Oil Palm (&#60;scp&#62;<i>Elaeis Guineensis</i>&#60;/Scp&#62;) Trunks: A Revolutionary Growth Medium for the Biotechnological Industry?” <i>Biofuels, Bioproducts and Biorefining</i> 15, no. 3 (2021): 931–44. <a href=\"https://doi.org/10.1002/bbb.2201\">https://doi.org/10.1002/bbb.2201</a>.","apa":"Dirkes, R., Neubauer, P. R., &#38; Rabenhorst, J. (2021). Pressed sap from oil palm (&#60;scp&#62;<i>Elaeis guineensis</i>&#60;/scp&#62;) trunks: a revolutionary growth medium for the biotechnological industry? <i>Biofuels, Bioproducts and Biorefining</i>, <i>15</i>(3), 931–944. <a href=\"https://doi.org/10.1002/bbb.2201\">https://doi.org/10.1002/bbb.2201</a>","ieee":"R. Dirkes, P. R. Neubauer, and J. Rabenhorst, “Pressed sap from oil palm (&#60;scp&#62;<i>Elaeis guineensis</i>&#60;/scp&#62;) trunks: a revolutionary growth medium for the biotechnological industry?,” <i>Biofuels, Bioproducts and Biorefining</i>, vol. 15, no. 3, pp. 931–944, 2021, doi: <a href=\"https://doi.org/10.1002/bbb.2201\">10.1002/bbb.2201</a>.","chicago-de":"Dirkes, Rabea, Pia Rebecca Neubauer und Jürgen Rabenhorst. 2021. Pressed sap from oil palm (&#60;scp&#62;<i>Elaeis guineensis</i>&#60;/scp&#62;) trunks: a revolutionary growth medium for the biotechnological industry? <i>Biofuels, Bioproducts and Biorefining</i> 15, Nr. 3: 931–944. doi:<a href=\"https://doi.org/10.1002/bbb.2201\">10.1002/bbb.2201</a>, .","din1505-2-1":"<span style=\"font-variant:small-caps;\">Dirkes, Rabea</span> ; <span style=\"font-variant:small-caps;\">Neubauer, Pia Rebecca</span> ; <span style=\"font-variant:small-caps;\">Rabenhorst, Jürgen</span>: Pressed sap from oil palm (&#60;scp&#62;<i>Elaeis guineensis</i>&#60;/scp&#62;) trunks: a revolutionary growth medium for the biotechnological industry? In: <i>Biofuels, Bioproducts and Biorefining</i> Bd. 15. Chichester, Wiley (2021), Nr. 3, S. 931–944","short":"R. Dirkes, P.R. Neubauer, J. Rabenhorst, Biofuels, Bioproducts and Biorefining 15 (2021) 931–944."},"volume":15,"language":[{"iso":"eng"}],"keyword":["oil palm","trunks","pressed sap","Elaeis guineensis","sugar","nutrients","review"],"date_created":"2025-04-16T07:00:19Z","publication":"Biofuels, Bioproducts and Biorefining","publication_identifier":{"eissn":["1932-1031"],"issn":["1932-104X"]},"date_updated":"2025-06-26T13:37:39Z","abstract":[{"lang":"eng","text":"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<jats:sup>−1</jats:sup> 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. "}],"issue":"3","department":[{"_id":"DEP4000"},{"_id":"DEP4028"},{"_id":"DEP4018"}],"publisher":"Wiley","isi":"1","publication_status":"published","doi":"10.1002/bbb.2201","_id":"12805","place":"Chichester","type":"scientific_journal_article","intvolume":"        15","user_id":"83781"},{"date_created":"2025-04-23T08:40:12Z","publication_identifier":{"eissn":["1520-6017"],"issn":["0022-3549"]},"publication":"Journal of Pharmaceutical Sciences","date_updated":"2025-06-26T13:25:32Z","language":[{"iso":"eng"}],"keyword":["Continuous manufacturing","Delayed-release","FT-NIR","Inline particle size analysis","Hot melt extrusion"],"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","volume":109,"citation":{"ama":"Vo AQ, Kutz G, He H, Narala S, Bandari S, Repka MA. Continuous Manufacturing of Ketoprofen Delayed Release Pellets Using Melt Extrusion Technology: Application of QbD Design Space, Inline Near Infrared, and Inline Pellet Size Analysis. <i>Journal of Pharmaceutical Sciences</i>. 2020;109(12):3598-3607. doi:<a href=\"https://doi.org/10.1016/j.xphs.2020.09.007\">10.1016/j.xphs.2020.09.007</a>","ieee":"A. Q. Vo, G. Kutz, H. He, S. Narala, S. Bandari, and M. A. Repka, “Continuous Manufacturing of Ketoprofen Delayed Release Pellets Using Melt Extrusion Technology: Application of QbD Design Space, Inline Near Infrared, and Inline Pellet Size Analysis,” <i>Journal of Pharmaceutical Sciences</i>, vol. 109, no. 12, pp. 3598–3607, 2020, doi: <a href=\"https://doi.org/10.1016/j.xphs.2020.09.007\">10.1016/j.xphs.2020.09.007</a>.","chicago-de":"Vo, Anh Q., Gerd Kutz, Herman He, Sagar Narala, Suresh Bandari und Michael A. Repka. 2020. Continuous Manufacturing of Ketoprofen Delayed Release Pellets Using Melt Extrusion Technology: Application of QbD Design Space, Inline Near Infrared, and Inline Pellet Size Analysis. <i>Journal of Pharmaceutical Sciences</i> 109, Nr. 12: 3598–3607. doi:<a href=\"https://doi.org/10.1016/j.xphs.2020.09.007\">10.1016/j.xphs.2020.09.007</a>, .","din1505-2-1":"<span style=\"font-variant:small-caps;\">Vo, Anh Q.</span> ; <span style=\"font-variant:small-caps;\">Kutz, Gerd</span> ; <span style=\"font-variant:small-caps;\">He, Herman</span> ; <span style=\"font-variant:small-caps;\">Narala, Sagar</span> ; <span style=\"font-variant:small-caps;\">Bandari, Suresh</span> ; <span style=\"font-variant:small-caps;\">Repka, Michael A.</span>: Continuous Manufacturing of Ketoprofen Delayed Release Pellets Using Melt Extrusion Technology: Application of QbD Design Space, Inline Near Infrared, and Inline Pellet Size Analysis. In: <i>Journal of Pharmaceutical Sciences</i> Bd. 109. Amsterdam [u.a.], Elsevier BV (2020), Nr. 12, S. 3598–3607","short":"A.Q. Vo, G. Kutz, H. He, S. Narala, S. Bandari, M.A. Repka, Journal of Pharmaceutical Sciences 109 (2020) 3598–3607.","havard":"A.Q. Vo, G. Kutz, H. He, S. Narala, S. Bandari, M.A. Repka, Continuous Manufacturing of Ketoprofen Delayed Release Pellets Using Melt Extrusion Technology: Application of QbD Design Space, Inline Near Infrared, and Inline Pellet Size Analysis, Journal of Pharmaceutical Sciences. 109 (2020) 3598–3607.","mla":"Vo, Anh Q., et al. “Continuous Manufacturing of Ketoprofen Delayed Release Pellets Using Melt Extrusion Technology: Application of QbD Design Space, Inline Near Infrared, and Inline Pellet Size Analysis.” <i>Journal of Pharmaceutical Sciences</i>, vol. 109, no. 12, 2020, pp. 3598–607, <a href=\"https://doi.org/10.1016/j.xphs.2020.09.007\">https://doi.org/10.1016/j.xphs.2020.09.007</a>.","bjps":"<b>Vo AQ <i>et al.</i></b> (2020) Continuous Manufacturing of Ketoprofen Delayed Release Pellets Using Melt Extrusion Technology: Application of QbD Design Space, Inline Near Infrared, and Inline Pellet Size Analysis. <i>Journal of Pharmaceutical Sciences</i> <b>109</b>, 3598–3607.","ufg":"<b>Vo, Anh Q. u. a.</b>: Continuous Manufacturing of Ketoprofen Delayed Release Pellets Using Melt Extrusion Technology: Application of QbD Design Space, Inline Near Infrared, and Inline Pellet Size Analysis, in: <i>Journal of Pharmaceutical Sciences</i> 109 (2020), H. 12,  S. 3598–3607.","van":"Vo AQ, Kutz G, He H, Narala S, Bandari S, Repka MA. Continuous Manufacturing of Ketoprofen Delayed Release Pellets Using Melt Extrusion Technology: Application of QbD Design Space, Inline Near Infrared, and Inline Pellet Size Analysis. Journal of Pharmaceutical Sciences. 2020;109(12):3598–607.","chicago":"Vo, Anh Q., Gerd Kutz, Herman He, Sagar Narala, Suresh Bandari, and Michael A. Repka. “Continuous Manufacturing of Ketoprofen Delayed Release Pellets Using Melt Extrusion Technology: Application of QbD Design Space, Inline Near Infrared, and Inline Pellet Size Analysis.” <i>Journal of Pharmaceutical Sciences</i> 109, no. 12 (2020): 3598–3607. <a href=\"https://doi.org/10.1016/j.xphs.2020.09.007\">https://doi.org/10.1016/j.xphs.2020.09.007</a>.","apa":"Vo, A. Q., Kutz, G., He, H., Narala, S., Bandari, S., &#38; Repka, M. A. (2020). Continuous Manufacturing of Ketoprofen Delayed Release Pellets Using Melt Extrusion Technology: Application of QbD Design Space, Inline Near Infrared, and Inline Pellet Size Analysis. <i>Journal of Pharmaceutical Sciences</i>, <i>109</i>(12), 3598–3607. <a href=\"https://doi.org/10.1016/j.xphs.2020.09.007\">https://doi.org/10.1016/j.xphs.2020.09.007</a>"},"year":"2020","author":[{"first_name":"Anh Q.","full_name":"Vo, Anh Q.","last_name":"Vo"},{"full_name":"Kutz, Gerd","id":"12015","last_name":"Kutz","first_name":"Gerd"},{"full_name":"He, Herman","first_name":"Herman","last_name":"He"},{"full_name":"Narala, Sagar","last_name":"Narala","first_name":"Sagar"},{"first_name":"Suresh","full_name":"Bandari, Suresh","last_name":"Bandari"},{"last_name":"Repka","full_name":"Repka, Michael A.","first_name":"Michael A."}],"external_id":{"isi":["000590406100010"]},"page":"3598-3607","status":"public","type":"scientific_journal_article","user_id":"83781","intvolume":"       109","place":"Amsterdam [u.a.]","doi":"10.1016/j.xphs.2020.09.007","_id":"12835","isi":"1","publication_status":"published","department":[{"_id":"DEP4028"}],"abstract":[{"text":"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.","lang":"eng"}],"issue":"12","publisher":"Elsevier BV"}]