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Wilhelm, Das Lemgoer Mechanische Sattdampfverfahren für pflanzliche Materialien – Retrospektive und neue Erfahrungen. 2024.","ama":"Müller U, Ibrahem R, Al Krad M, Schwarzer K, Wilhelm P. Das Lemgoer Mechanische Sattdampfverfahren für pflanzliche Materialien – Retrospektive und neue Erfahrungen.; 2024."},"publication_status":"published","title":"Das Lemgoer Mechanische Sattdampfverfahren für pflanzliche Materialien – Retrospektive und neue Erfahrungen"},{"language":[{"iso":"ger"}],"keyword":["essential oil","mint plants","stability of glandular","steam distillation","vacuum","temperature impact","oil glandular"],"_id":"12024","date_updated":"2024-11-08T14:37:24Z","user_id":"83781","date_created":"2024-11-06T17:20:41Z","type":"conference_speech","status":"public","department":[{"_id":"DEP4009"},{"_id":"DEP4028"}],"conference":{"end_date":"2024-10-12","start_date":"2024-10-11","location":"Lemgo","name":"10. GDL Kongress Lebensmitteltechnologie 2024"},"year":"2024","author":[{"first_name":"Riham","last_name":"Ibrahem","full_name":"Ibrahem, Riham","id":"72980"},{"full_name":"Barakat, Bayan","first_name":"Bayan","id":"73216","last_name":"Barakat"},{"first_name":"Mendana","last_name":"Suliman","id":"76070","full_name":"Suliman, Mendana"},{"id":"76401","first_name":"Ayman","full_name":"Shekh Mousa, Ayman","last_name":"Shekh Mousa"},{"first_name":"Mohammed Ismael","full_name":"Latta, Mohammed Ismael","last_name":"Latta","id":"78005"},{"last_name":"Bekonda","first_name":"Euphinette Amba","id":"75281","full_name":"Bekonda, Euphinette Amba"},{"full_name":"Schwarzer, Knut","first_name":"Knut","id":"13329","last_name":"Schwarzer"},{"full_name":"Müller, Ulrich","first_name":"Ulrich","id":"12119","last_name":"Müller"}],"publication_status":"published","citation":{"chicago-de":"Ibrahem, Riham, Bayan Barakat, Mendana Suliman, Ayman Shekh Mousa, Mohammed Ismael Latta, Euphinette Amba Bekonda, Knut Schwarzer und Ulrich Müller. 2024. Vergleichende Untersuchungen der Festigkeiten von Ätherisch-Öl-Drüsenschuppen von Lippenblütlern – Sinn und Erkenntnisse.","din1505-2-1":"Ibrahem, Riham ; Barakat, Bayan ; Suliman, Mendana ; Shekh Mousa, Ayman ; Latta, Mohammed Ismael ; Bekonda, Euphinette Amba ; Schwarzer, Knut ; Müller, Ulrich: Vergleichende Untersuchungen der Festigkeiten von Ätherisch-Öl-Drüsenschuppen von Lippenblütlern – Sinn und Erkenntnisse, 2024","short":"R. Ibrahem, B. Barakat, M. Suliman, A. Shekh Mousa, M.I. Latta, E.A. Bekonda, K. Schwarzer, U. Müller, Vergleichende Untersuchungen der Festigkeiten von Ätherisch-Öl-Drüsenschuppen von Lippenblütlern – Sinn und Erkenntnisse, 2024.","chicago":"Ibrahem, Riham, Bayan Barakat, Mendana Suliman, Ayman Shekh Mousa, Mohammed Ismael Latta, Euphinette Amba Bekonda, Knut Schwarzer, and Ulrich Müller. Vergleichende Untersuchungen der Festigkeiten von Ätherisch-Öl-Drüsenschuppen von Lippenblütlern – Sinn und Erkenntnisse, 2024.","apa":"Ibrahem, R., Barakat, B., Suliman, M., Shekh Mousa, A., Latta, M. I., Bekonda, E. A., Schwarzer, K., & Müller, U. (2024). Vergleichende Untersuchungen der Festigkeiten von Ätherisch-Öl-Drüsenschuppen von Lippenblütlern – Sinn und Erkenntnisse. 10. GDL Kongress Lebensmitteltechnologie 2024, Lemgo.","ieee":"R. Ibrahem et al., Vergleichende Untersuchungen der Festigkeiten von Ätherisch-Öl-Drüsenschuppen von Lippenblütlern – Sinn und Erkenntnisse. 2024.","ufg":"Ibrahem, Riham u. a.: Vergleichende Untersuchungen der Festigkeiten von Ätherisch-Öl-Drüsenschuppen von Lippenblütlern – Sinn und Erkenntnisse, o. O. 2024.","havard":"R. Ibrahem, B. Barakat, M. Suliman, A. Shekh Mousa, M.I. Latta, E.A. Bekonda, K. Schwarzer, U. Müller, Vergleichende Untersuchungen der Festigkeiten von Ätherisch-Öl-Drüsenschuppen von Lippenblütlern – Sinn und Erkenntnisse, 2024.","bjps":"Ibrahem R et al. (2024) Vergleichende Untersuchungen der Festigkeiten von Ätherisch-Öl-Drüsenschuppen von Lippenblütlern – Sinn und Erkenntnisse. .","mla":"Ibrahem, Riham, et al. Vergleichende Untersuchungen der Festigkeiten von Ätherisch-Öl-Drüsenschuppen von Lippenblütlern – Sinn und Erkenntnisse. 2024.","van":"Ibrahem R, Barakat B, Suliman M, Shekh Mousa A, Latta MI, Bekonda EA, et al. Vergleichende Untersuchungen der Festigkeiten von Ätherisch-Öl-Drüsenschuppen von Lippenblütlern – Sinn und Erkenntnisse. 2024.","ama":"Ibrahem R, Barakat B, Suliman M, et al. Vergleichende Untersuchungen der Festigkeiten von Ätherisch-Öl-Drüsenschuppen von Lippenblütlern – Sinn und Erkenntnisse.; 2024."},"title":"Vergleichende Untersuchungen der Festigkeiten von Ätherisch-Öl-Drüsenschuppen von Lippenblütlern – Sinn und Erkenntnisse"},{"date_updated":"2024-11-08T14:37:52Z","user_id":"83781","date_created":"2024-11-06T17:26:02Z","type":"conference_speech","language":[{"iso":"ger"}],"keyword":["essential oil","scale up","steam distillation","oil losses"],"_id":"12025","publication_status":"published","citation":{"van":"Liphardt D, Al Krad M, Wilhelm P, Schwarzer K, Müller U. Scale up-Probleme bei der schnellen Wasserdampfdestillation zur Gewinnung ätherischer Öle. 2024.","ama":"Liphardt D, Al Krad M, Wilhelm P, Schwarzer K, Müller U. Scale up-Probleme bei der schnellen Wasserdampfdestillation zur Gewinnung ätherischer Öle.; 2024.","ufg":"Liphardt, Daniel u. a.: Scale up-Probleme bei der schnellen Wasserdampfdestillation zur Gewinnung ätherischer Öle, o. 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Scale up-Probleme bei der schnellen Wasserdampfdestillation zur Gewinnung ätherischer Öle, 2024.","short":"D. Liphardt, M. Al Krad, P. Wilhelm, K. Schwarzer, U. Müller, Scale up-Probleme bei der schnellen Wasserdampfdestillation zur Gewinnung ätherischer Öle, 2024.","chicago-de":"Liphardt, Daniel, Majed Al Krad, Patrick Wilhelm, Knut Schwarzer und Ulrich Müller. 2024. Scale up-Probleme bei der schnellen Wasserdampfdestillation zur Gewinnung ätherischer Öle.","din1505-2-1":"Liphardt, Daniel ; Al Krad, Majed ; Wilhelm, Patrick ; Schwarzer, Knut ; Müller, Ulrich: Scale up-Probleme bei der schnellen Wasserdampfdestillation zur Gewinnung ätherischer Öle, 2024"},"title":"Scale up-Probleme bei der schnellen Wasserdampfdestillation zur Gewinnung ätherischer Öle","status":"public","conference":{"location":"Lemgo","name":"10. 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Müller, Prozessoptimierung der schnellen Wasserdampfdestillation zur Gewinnung ätherischer Öle, 2024.","chicago-de":"Dehghanzadeh, Yasin, Daniel Liphardt, Knut Schwarzer, Patrick Wilhelm und Ulrich Müller. 2024. Prozessoptimierung der schnellen Wasserdampfdestillation zur Gewinnung ätherischer Öle.","din1505-2-1":"Dehghanzadeh, Yasin ; Liphardt, Daniel ; Schwarzer, Knut ; Wilhelm, Patrick ; Müller, Ulrich: Prozessoptimierung der schnellen Wasserdampfdestillation zur Gewinnung ätherischer Öle, 2024","apa":"Dehghanzadeh, Y., Liphardt, D., Schwarzer, K., Wilhelm, P., & Müller, U. (2024). Prozessoptimierung der schnellen Wasserdampfdestillation zur Gewinnung ätherischer Öle. 10. GDL Kongress Lebensmitteltechnologie 2024, Lemgo.","chicago":"Dehghanzadeh, Yasin, Daniel Liphardt, Knut Schwarzer, Patrick Wilhelm, and Ulrich Müller. Prozessoptimierung der schnellen Wasserdampfdestillation zur Gewinnung ätherischer Öle, 2024.","van":"Dehghanzadeh Y, Liphardt D, Schwarzer K, Wilhelm P, Müller U. Prozessoptimierung der schnellen Wasserdampfdestillation zur Gewinnung ätherischer Öle. 2024.","havard":"Y. Dehghanzadeh, D. Liphardt, K. Schwarzer, P. Wilhelm, U. Müller, Prozessoptimierung der schnellen Wasserdampfdestillation zur Gewinnung ätherischer Öle, 2024.","bjps":"Dehghanzadeh Y et al. (2024) Prozessoptimierung der schnellen Wasserdampfdestillation zur Gewinnung ätherischer Öle. .","mla":"Dehghanzadeh, Yasin, et al. Prozessoptimierung der schnellen Wasserdampfdestillation zur Gewinnung ätherischer Öle. 2024.","ufg":"Dehghanzadeh, Yasin u. a.: Prozessoptimierung der schnellen Wasserdampfdestillation zur Gewinnung ätherischer Öle, o. O. 2024.","ieee":"Y. Dehghanzadeh, D. Liphardt, K. Schwarzer, P. Wilhelm, and U. Müller, Prozessoptimierung der schnellen Wasserdampfdestillation zur Gewinnung ätherischer Öle. 2024.","ama":"Dehghanzadeh Y, Liphardt D, Schwarzer K, Wilhelm P, Müller U. Prozessoptimierung der schnellen Wasserdampfdestillation zur Gewinnung ätherischer Öle.; 2024."},"publication_status":"published","title":"Prozessoptimierung der schnellen Wasserdampfdestillation zur Gewinnung ätherischer Öle","status":"public","year":"2024","author":[{"id":"77220","first_name":"Yasin","full_name":"Dehghanzadeh, Yasin","last_name":"Dehghanzadeh"},{"full_name":"Liphardt, Daniel","last_name":"Liphardt","id":"77628","first_name":"Daniel"},{"first_name":"Knut","last_name":"Schwarzer","full_name":"Schwarzer, Knut","id":"13329"},{"last_name":"Wilhelm","id":"12013","full_name":"Wilhelm, Patrick","first_name":"Patrick"},{"first_name":"Ulrich","last_name":"Müller","id":"12119","full_name":"Müller, Ulrich"}],"department":[{"_id":"DEP4009"},{"_id":"DEP4028"}],"conference":{"name":"10. GDL Kongress Lebensmitteltechnologie 2024","location":"Lemgo","end_date":"2024-10-12","start_date":"2024-10-11"}},{"title":"Assessment of turbidity in beverage emulsions using computer vision","citation":{"din1505-2-1":"Gossen, Arthur ; Katsch, Linda ; Schneider, Jan: Assessment of turbidity in beverage emulsions using computer vision, 2024","chicago-de":"Gossen, Arthur, Linda Katsch und Jan Schneider. 2024. Assessment of turbidity in beverage emulsions using computer vision.","short":"A. Gossen, L. Katsch, J. Schneider, Assessment of Turbidity in Beverage Emulsions Using Computer Vision, 2024.","chicago":"Gossen, Arthur, Linda Katsch, and Jan Schneider. Assessment of Turbidity in Beverage Emulsions Using Computer Vision, 2024.","apa":"Gossen, A., Katsch, L., & Schneider, J. (2024). Assessment of turbidity in beverage emulsions using computer vision. 38th EFFoST International Conference, Brügge.","mla":"Gossen, Arthur, et al. Assessment of Turbidity in Beverage Emulsions Using Computer Vision. 2024.","havard":"A. Gossen, L. Katsch, J. Schneider, Assessment of turbidity in beverage emulsions using computer vision, 2024.","bjps":"Gossen A, Katsch L and Schneider J (2024) Assessment of Turbidity in Beverage Emulsions Using Computer Vision. .","ufg":"Gossen, Arthur/Katsch, Linda/Schneider, Jan: Assessment of turbidity in beverage emulsions using computer vision, o. O. 2024.","van":"Gossen A, Katsch L, Schneider J. Assessment of turbidity in beverage emulsions using computer vision. 2024.","ieee":"A. Gossen, L. Katsch, and J. Schneider, Assessment of turbidity in beverage emulsions using computer vision. 2024.","ama":"Gossen A, Katsch L, Schneider J. Assessment of Turbidity in Beverage Emulsions Using Computer Vision.; 2024."},"publication_status":"published","author":[{"first_name":"Arthur","last_name":"Gossen","full_name":"Gossen, Arthur","id":"76446"},{"id":"71614","first_name":"Linda","last_name":"Katsch","full_name":"Katsch, Linda","orcid":"0000-0001-6628-3929 "},{"orcid":"0000-0001-6401-8873","last_name":"Schneider","id":"13209","first_name":"Jan","full_name":"Schneider, Jan"}],"year":"2024","conference":{"name":"38th EFFoST International Conference","location":"Brügge","end_date":"2024-11-14","start_date":"2024-11-12"},"department":[{"_id":"DEP4028"}],"status":"public","date_created":"2024-11-29T15:10:14Z","type":"conference_poster","user_id":"83781","date_updated":"2025-01-30T15:29:06Z","language":[{"iso":"eng"}],"_id":"12138"},{"title":"Ackerbohnen in glutenfreien Backwaren - Chancen und Herausforderungen","publication_status":"published","citation":{"short":"S. Struck, Ackerbohnen in Glutenfreien Backwaren - Chancen Und Herausforderungen, 2024.","din1505-2-1":"Struck, Susanne: Ackerbohnen in glutenfreien Backwaren - Chancen und Herausforderungen, 2024","chicago-de":"Struck, Susanne. 2024. Ackerbohnen in glutenfreien Backwaren - Chancen und Herausforderungen.","van":"Struck S. Ackerbohnen in glutenfreien Backwaren - Chancen und Herausforderungen. 2024.","havard":"S. Struck, Ackerbohnen in glutenfreien Backwaren - Chancen und Herausforderungen, 2024.","bjps":"Struck S (2024) Ackerbohnen in Glutenfreien Backwaren - Chancen Und Herausforderungen. .","mla":"Struck, Susanne. Ackerbohnen in Glutenfreien Backwaren - Chancen Und Herausforderungen. 2024.","ufg":"Struck, Susanne: Ackerbohnen in glutenfreien Backwaren - Chancen und Herausforderungen, o. O. 2024.","apa":"Struck, S. (2024). Ackerbohnen in glutenfreien Backwaren - Chancen und Herausforderungen. UFOP Pflanzenprotein Symposium 2024, Berlin.","chicago":"Struck, Susanne. Ackerbohnen in Glutenfreien Backwaren - Chancen Und Herausforderungen, 2024.","ama":"Struck S. Ackerbohnen in Glutenfreien Backwaren - Chancen Und Herausforderungen.; 2024.","ieee":"S. Struck, Ackerbohnen in glutenfreien Backwaren - Chancen und Herausforderungen. 2024."},"conference":{"start_date":"2024-11-26","end_date":"2024-11-26","location":"Berlin","name":"UFOP Pflanzenprotein Symposium 2024"},"department":[{"_id":"DEP4028"},{"_id":"DEP4029"}],"author":[{"id":"85030","first_name":"Susanne","last_name":"Struck","full_name":"Struck, Susanne","orcid":"https://orcid.org/0000-0002-1281-5966"}],"main_file_link":[{"url":"https://www.ufop.de/index.php/download_file/view/13849/2203/"}],"year":"2024","status":"public","date_created":"2024-12-02T14:49:33Z","type":"conference_speech","date_updated":"2024-12-04T11:57:56Z","user_id":"83781","_id":"12149","language":[{"iso":"eng"}]},{"status":"public","publisher":"Elsevier BV","author":[{"full_name":"Caraballo, Sophie Morejón","first_name":"Sophie Morejón","last_name":"Caraballo"},{"full_name":"Trültzsch, Stephanie","last_name":"Trültzsch","first_name":"Stephanie"},{"id":"85030","first_name":"Susanne","last_name":"Struck","full_name":"Struck, Susanne","orcid":"https://orcid.org/0000-0002-1281-5966"},{"first_name":"Harald","full_name":"Rohm, Harald","last_name":"Rohm"}],"year":"2024","department":[{"_id":"DEP4028"},{"_id":"DEP4029"}],"abstract":[{"text":"Depending on the oil production technology, at least 60% of the oilseeds input such as sunflower, pumpkin or canola remain as by-product, which is usually denoted as press cake (PC) and contains a significant amount of fiber and protein. Its further valorization in food requires knowledge on the technofunctional properties of the press cake and on possibilities for improving its value. Aim of the current study was to evaluate the effect of two separation techniques, namely targeted sieving and air classification, on composition, and physical as well as technofunctional properties of fractions of sunflower press cake previously milled to <1.0 mm or <2.0 mm. It is evident for both separation techniques that fines fractions obtained by using smaller sieves or lower air volume flow showed an increased protein content, with a protein enrichment factor of up to 1.47. Using PC < 2.0 mm as raw material, protein separation efficiency, a combined measure for protein content and yield, was higher after separation by air classification. Whereas protein solubility was not affected by the particle size distribution of the separated fractions, emulsion activity and emulsion stability were improved especially for the small particle fractions separated from PC < 2.0 mm.","lang":"eng"}],"citation":{"havard":"S.M. Caraballo, S. Trültzsch, S. Struck, H. Rohm, Dry fractionation of sunflower press cake as tool to improve its technofunctional properties, LWT - Food Science and Technology : An Official Journal of the Swiss Society of Food Science and Technology (SGLWT/SOSSTA) and the International Union of Food Science and Technology (IUFoST). 214 (2024).","mla":"Caraballo, Sophie Morejón, et al. “Dry Fractionation of Sunflower Press Cake as Tool to Improve Its Technofunctional Properties.” LWT - Food Science and Technology : An Official Journal of the Swiss Society of Food Science and Technology (SGLWT/SOSSTA) and the International Union of Food Science and Technology (IUFoST), vol. 214, 117148, 2024, https://doi.org/10.1016/j.lwt.2024.117148.","bjps":"Caraballo SM et al. (2024) Dry Fractionation of Sunflower Press Cake as Tool to Improve Its Technofunctional Properties. LWT - food science and technology : an official journal of the Swiss Society of Food Science and Technology (SGLWT/SOSSTA) and the International Union of Food Science and Technology (IUFoST) 214.","ufg":"Caraballo, Sophie Morejón u. a.: Dry fractionation of sunflower press cake as tool to improve its technofunctional properties, in: LWT - food science and technology : an official journal of the Swiss Society of Food Science and Technology (SGLWT/SOSSTA) and the International Union of Food Science and Technology (IUFoST) 214 (2024).","ama":"Caraballo SM, Trültzsch S, Struck S, Rohm H. Dry fractionation of sunflower press cake as tool to improve its technofunctional properties. LWT - food science and technology : an official journal of the Swiss Society of Food Science and Technology (SGLWT/SOSSTA) and the International Union of Food Science and Technology (IUFoST). 2024;214. doi:10.1016/j.lwt.2024.117148","van":"Caraballo SM, Trültzsch S, Struck S, Rohm H. Dry fractionation of sunflower press cake as tool to improve its technofunctional properties. LWT - food science and technology : an official journal of the Swiss Society of Food Science and Technology (SGLWT/SOSSTA) and the International Union of Food Science and Technology (IUFoST). 2024;214.","chicago":"Caraballo, Sophie Morejón, Stephanie Trültzsch, Susanne Struck, and Harald Rohm. “Dry Fractionation of Sunflower Press Cake as Tool to Improve Its Technofunctional Properties.” LWT - Food Science and Technology : An Official Journal of the Swiss Society of Food Science and Technology (SGLWT/SOSSTA) and the International Union of Food Science and Technology (IUFoST) 214 (2024). https://doi.org/10.1016/j.lwt.2024.117148.","ieee":"S. M. Caraballo, S. Trültzsch, S. Struck, and H. Rohm, “Dry fractionation of sunflower press cake as tool to improve its technofunctional properties,” LWT - food science and technology : an official journal of the Swiss Society of Food Science and Technology (SGLWT/SOSSTA) and the International Union of Food Science and Technology (IUFoST), vol. 214, Art. no. 117148, 2024, doi: 10.1016/j.lwt.2024.117148.","apa":"Caraballo, S. M., Trültzsch, S., Struck, S., & Rohm, H. (2024). Dry fractionation of sunflower press cake as tool to improve its technofunctional properties. LWT - Food Science and Technology : An Official Journal of the Swiss Society of Food Science and Technology (SGLWT/SOSSTA) and the International Union of Food Science and Technology (IUFoST), 214, Article 117148. https://doi.org/10.1016/j.lwt.2024.117148","din1505-2-1":"Caraballo, Sophie Morejón ; Trültzsch, Stephanie ; Struck, Susanne ; Rohm, Harald: Dry fractionation of sunflower press cake as tool to improve its technofunctional properties. In: LWT - food science and technology : an official journal of the Swiss Society of Food Science and Technology (SGLWT/SOSSTA) and the International Union of Food Science and Technology (IUFoST) Bd. 214. Amsterdam, Elsevier BV (2024)","chicago-de":"Caraballo, Sophie Morejón, Stephanie Trültzsch, Susanne Struck und Harald Rohm. 2024. Dry fractionation of sunflower press cake as tool to improve its technofunctional properties. LWT - food science and technology : an official journal of the Swiss Society of Food Science and Technology (SGLWT/SOSSTA) and the International Union of Food Science and Technology (IUFoST) 214. doi:10.1016/j.lwt.2024.117148, .","short":"S.M. Caraballo, S. Trültzsch, S. Struck, H. Rohm, LWT - Food Science and Technology : An Official Journal of the Swiss Society of Food Science and Technology (SGLWT/SOSSTA) and the International Union of Food Science and Technology (IUFoST) 214 (2024)."},"volume":214,"publication_status":"published","title":"Dry fractionation of sunflower press cake as tool to improve its technofunctional properties","place":"Amsterdam","keyword":["Sieving","Air classification","Particle size","Water binding","Foaming","Emulsification"],"language":[{"iso":"eng"}],"_id":"12254","article_number":"117148","doi":"10.1016/j.lwt.2024.117148","user_id":"83781","date_updated":"2024-12-11T08:25:27Z","intvolume":" 214","publication_identifier":{"issn":["0023-6438"],"eissn":["1096-1127"]},"publication":" LWT - food science and technology : an official journal of the Swiss Society of Food Science and Technology (SGLWT/SOSSTA) and the International Union of Food Science and Technology (IUFoST)","type":"scientific_journal_article","date_created":"2024-12-10T11:15:15Z"},{"conference":{"location":"Freising","name":"52. Deutsche Lebensmittelchemietage 2024","end_date":"2024-09-18","start_date":"2024-09-16"},"department":[{"_id":"DEP4028"}],"issue":"S3","publisher":"Wiley","publication_status":"published","place":"Weinheim","doi":"10.1002/lemi.202459094","_id":"12283","type":"scientific_journal_article","user_id":"83781","intvolume":" 78","year":"2024","author":[{"last_name":"Wittland","first_name":"Sebastian","full_name":"Wittland, Sebastian","id":"74203"},{"full_name":"Kanzler, Clemens","first_name":"Clemens","last_name":"Kanzler"},{"first_name":"Sascha","last_name":"Rohn","full_name":"Rohn, Sascha"},{"last_name":"Sciurba","first_name":"Elisabeth","full_name":"Sciurba, Elisabeth"},{"full_name":"Sokolowsky, Martina","last_name":"Sokolowsky","id":"76708","first_name":"Martina"},{"first_name":"Bertrand","full_name":"Matthäus, Bertrand","last_name":"Matthäus"}],"page":"S3-111-S3-111","status":"public","title":"Charakterisierung des Einflusses von Allulose in Kombination mit verschiedenen Getreidesorten und Mehltypen auf die Frischhaltung bei Hefebackwaren","citation":{"van":"Wittland S, Kanzler C, Rohn S, Sciurba E, Sokolowsky M, Matthäus B. Charakterisierung des Einflusses von Allulose in Kombination mit verschiedenen Getreidesorten und Mehltypen auf die Frischhaltung bei Hefebackwaren. Lebensmittelchemie : Zeitschrift der Lebensmittelchemischen Gesellschaft, Fachgruppe in der Gesellschaft Deutscher Chemiker . 2024;78(S3):S3-111-S3-111.","mla":"Wittland, Sebastian, et al. “Charakterisierung des Einflusses von Allulose in Kombination mit verschiedenen Getreidesorten und Mehltypen auf die Frischhaltung bei Hefebackwaren.” Lebensmittelchemie : Zeitschrift der Lebensmittelchemischen Gesellschaft, Fachgruppe in der Gesellschaft Deutscher Chemiker , vol. 78, no. S3, 2024, pp. S3-111-S3-111, https://doi.org/10.1002/lemi.202459094.","havard":"S. Wittland, C. Kanzler, S. Rohn, E. Sciurba, M. Sokolowsky, B. Matthäus, Charakterisierung des Einflusses von Allulose in Kombination mit verschiedenen Getreidesorten und Mehltypen auf die Frischhaltung bei Hefebackwaren, Lebensmittelchemie : Zeitschrift der Lebensmittelchemischen Gesellschaft, Fachgruppe in der Gesellschaft Deutscher Chemiker . 78 (2024) S3-111-S3-111.","bjps":"Wittland S et al. (2024) Charakterisierung des Einflusses von Allulose in Kombination mit verschiedenen Getreidesorten und Mehltypen auf die Frischhaltung bei Hefebackwaren. Lebensmittelchemie : Zeitschrift der Lebensmittelchemischen Gesellschaft, Fachgruppe in der Gesellschaft Deutscher Chemiker 78, S3-111-S3-111.","ufg":"Wittland, Sebastian u. a.: Charakterisierung des Einflusses von Allulose in Kombination mit verschiedenen Getreidesorten und Mehltypen auf die Frischhaltung bei Hefebackwaren, in: Lebensmittelchemie : Zeitschrift der Lebensmittelchemischen Gesellschaft, Fachgruppe in der Gesellschaft Deutscher Chemiker 78 (2024), H. S3, S. S3-111-S3-111.","apa":"Wittland, S., Kanzler, C., Rohn, S., Sciurba, E., Sokolowsky, M., & Matthäus, B. (2024). Charakterisierung des Einflusses von Allulose in Kombination mit verschiedenen Getreidesorten und Mehltypen auf die Frischhaltung bei Hefebackwaren. Lebensmittelchemie : Zeitschrift der Lebensmittelchemischen Gesellschaft, Fachgruppe in der Gesellschaft Deutscher Chemiker , 78(S3), S3-111-S3-111. https://doi.org/10.1002/lemi.202459094","chicago":"Wittland, Sebastian, Clemens Kanzler, Sascha Rohn, Elisabeth Sciurba, Martina Sokolowsky, and Bertrand Matthäus. “Charakterisierung des Einflusses von Allulose in Kombination mit verschiedenen Getreidesorten und Mehltypen auf die Frischhaltung bei Hefebackwaren.” Lebensmittelchemie : Zeitschrift der Lebensmittelchemischen Gesellschaft, Fachgruppe in der Gesellschaft Deutscher Chemiker 78, no. S3 (2024): S3-111-S3-111. https://doi.org/10.1002/lemi.202459094.","short":"S. Wittland, C. Kanzler, S. Rohn, E. Sciurba, M. Sokolowsky, B. Matthäus, Lebensmittelchemie : Zeitschrift der Lebensmittelchemischen Gesellschaft, Fachgruppe in der Gesellschaft Deutscher Chemiker 78 (2024) S3-111-S3-111.","din1505-2-1":"Wittland, Sebastian ; Kanzler, Clemens ; Rohn, Sascha ; Sciurba, Elisabeth ; Sokolowsky, Martina ; Matthäus, Bertrand: Charakterisierung des Einflusses von Allulose in Kombination mit verschiedenen Getreidesorten und Mehltypen auf die Frischhaltung bei Hefebackwaren. In: Lebensmittelchemie : Zeitschrift der Lebensmittelchemischen Gesellschaft, Fachgruppe in der Gesellschaft Deutscher Chemiker Bd. 78. Weinheim, Wiley (2024), Nr. S3, S. S3-111-S3-111","chicago-de":"Wittland, Sebastian, Clemens Kanzler, Sascha Rohn, Elisabeth Sciurba, Martina Sokolowsky und Bertrand Matthäus. 2024. Charakterisierung des Einflusses von Allulose in Kombination mit verschiedenen Getreidesorten und Mehltypen auf die Frischhaltung bei Hefebackwaren. Lebensmittelchemie : Zeitschrift der Lebensmittelchemischen Gesellschaft, Fachgruppe in der Gesellschaft Deutscher Chemiker 78, Nr. S3: S3-111-S3-111. doi:10.1002/lemi.202459094, .","ama":"Wittland S, Kanzler C, Rohn S, Sciurba E, Sokolowsky M, Matthäus B. Charakterisierung des Einflusses von Allulose in Kombination mit verschiedenen Getreidesorten und Mehltypen auf die Frischhaltung bei Hefebackwaren. Lebensmittelchemie : Zeitschrift der Lebensmittelchemischen Gesellschaft, Fachgruppe in der Gesellschaft Deutscher Chemiker . 2024;78(S3):S3-111-S3-111. doi:10.1002/lemi.202459094","ieee":"S. Wittland, C. Kanzler, S. Rohn, E. Sciurba, M. Sokolowsky, and B. Matthäus, “Charakterisierung des Einflusses von Allulose in Kombination mit verschiedenen Getreidesorten und Mehltypen auf die Frischhaltung bei Hefebackwaren,” Lebensmittelchemie : Zeitschrift der Lebensmittelchemischen Gesellschaft, Fachgruppe in der Gesellschaft Deutscher Chemiker , vol. 78, no. S3, pp. S3-111-S3-111, 2024, doi: 10.1002/lemi.202459094."},"volume":78,"language":[{"iso":"ger"}],"date_created":"2025-01-06T12:05:33Z","publication_identifier":{"eissn":["1521-3811"],"issn":["0937-1478"]},"publication":"Lebensmittelchemie : Zeitschrift der Lebensmittelchemischen Gesellschaft, Fachgruppe in der Gesellschaft Deutscher Chemiker ","date_updated":"2025-01-06T12:11:14Z"},{"_id":"11108","keyword":["rheology","schwedoff","gelatine","gel former","plasticity","fracture","meat substitutes"],"language":[{"iso":"ger"}],"date_created":"2024-02-23T16:04:13Z","type":"conference_poster","user_id":"12013","date_updated":"2024-03-05T14:27:50Z","year":"2024","author":[{"first_name":"Patrick","last_name":"Wilhelm","id":"12013","full_name":"Wilhelm, Patrick"},{"id":"12119","full_name":"Müller, Ulrich","first_name":"Ulrich","last_name":"Müller"},{"full_name":"Gebhardt, Ronald","last_name":"Gebhardt","first_name":"Ronald"}],"department":[{"_id":"DEP4009"},{"_id":"DEP4028"}],"conference":{"start_date":"2024-02-27","end_date":"2024-02-28","name":"Jahrestreffen der DECHEMA/VDI-Fachgruppe Lebensmittelverfahrenstechnik","location":"Quakenbrück"},"status":"public","title":"Rheologische Modelle – ein Beitrag für die systematische Entwicklung von Fleischersatzprodukten?","citation":{"chicago":"Wilhelm, Patrick, Ulrich Müller, and Ronald Gebhardt. Rheologische Modelle – ein Beitrag für die systematische Entwicklung von Fleischersatzprodukten?, 2024.","apa":"Wilhelm, P., Müller, U., & Gebhardt, R. (2024). Rheologische Modelle – ein Beitrag für die systematische Entwicklung von Fleischersatzprodukten? Jahrestreffen der DECHEMA/VDI-Fachgruppe Lebensmittelverfahrenstechnik, Quakenbrück.","ieee":"P. Wilhelm, U. Müller, and R. Gebhardt, Rheologische Modelle – ein Beitrag für die systematische Entwicklung von Fleischersatzprodukten? 2024.","ufg":"Wilhelm, Patrick/Müller, Ulrich/Gebhardt, Ronald: Rheologische Modelle – ein Beitrag für die systematische Entwicklung von Fleischersatzprodukten?, o. O. 2024.","mla":"Wilhelm, Patrick, et al. Rheologische Modelle – ein Beitrag für die systematische Entwicklung von Fleischersatzprodukten? 2024.","havard":"P. Wilhelm, U. Müller, R. Gebhardt, Rheologische Modelle – ein Beitrag für die systematische Entwicklung von Fleischersatzprodukten?, 2024.","bjps":"Wilhelm P, Müller U and Gebhardt R (2024) Rheologische Modelle – ein Beitrag für die systematische Entwicklung von Fleischersatzprodukten? .","van":"Wilhelm P, Müller U, Gebhardt R. Rheologische Modelle – ein Beitrag für die systematische Entwicklung von Fleischersatzprodukten? 2024.","ama":"Wilhelm P, Müller U, Gebhardt R. Rheologische Modelle – ein Beitrag für die systematische Entwicklung von Fleischersatzprodukten?; 2024.","din1505-2-1":"Wilhelm, Patrick ; Müller, Ulrich ; Gebhardt, Ronald: Rheologische Modelle – ein Beitrag für die systematische Entwicklung von Fleischersatzprodukten?, 2024","chicago-de":"Wilhelm, Patrick, Ulrich Müller und Ronald Gebhardt. 2024. Rheologische Modelle – ein Beitrag für die systematische Entwicklung von Fleischersatzprodukten?","short":"P. Wilhelm, U. Müller, R. Gebhardt, Rheologische Modelle – ein Beitrag für die systematische Entwicklung von Fleischersatzprodukten?, 2024."}},{"_id":"12287","language":[{"iso":"eng"}],"date_updated":"2025-01-30T15:29:25Z","user_id":"83781","type":"conference_poster","date_created":"2025-01-13T12:24:22Z","status":"public","conference":{"name":"Grüne Woche 2024","location":"Berlin","start_date":"2024-01-19","end_date":"2024-01-28"},"department":[{"_id":"DEP4028"}],"year":"2024","author":[{"id":"74203","full_name":"Wittland, Sebastian","first_name":"Sebastian","last_name":"Wittland"}],"publication_status":"published","citation":{"ieee":"S. Wittland, Allulose in Backwaren: Untersuchung und Charakterisierung der techno-funktionellen und sensorischen Eigenschaften von Allulose in Backwaren. 2024.","ama":"Wittland S. Allulose in Backwaren: Untersuchung Und Charakterisierung Der Techno-Funktionellen Und Sensorischen Eigenschaften von Allulose in Backwaren.; 2024.","apa":"Wittland, S. (2024). Allulose in Backwaren: Untersuchung und Charakterisierung der techno-funktionellen und sensorischen Eigenschaften von Allulose in Backwaren. Grüne Woche 2024, Berlin.","chicago":"Wittland, Sebastian. Allulose in Backwaren: Untersuchung Und Charakterisierung Der Techno-Funktionellen Und Sensorischen Eigenschaften von Allulose in Backwaren, 2024.","van":"Wittland S. Allulose in Backwaren: Untersuchung und Charakterisierung der techno-funktionellen und sensorischen Eigenschaften von Allulose in Backwaren. 2024.","ufg":"Wittland, Sebastian: Allulose in Backwaren: Untersuchung und Charakterisierung der techno-funktionellen und sensorischen Eigenschaften von Allulose in Backwaren, o. O. 2024.","havard":"S. Wittland, Allulose in Backwaren: Untersuchung und Charakterisierung der techno-funktionellen und sensorischen Eigenschaften von Allulose in Backwaren, 2024.","bjps":"Wittland S (2024) Allulose in Backwaren: Untersuchung Und Charakterisierung Der Techno-Funktionellen Und Sensorischen Eigenschaften von Allulose in Backwaren. .","mla":"Wittland, Sebastian. Allulose in Backwaren: Untersuchung Und Charakterisierung Der Techno-Funktionellen Und Sensorischen Eigenschaften von Allulose in Backwaren. 2024.","short":"S. Wittland, Allulose in Backwaren: Untersuchung Und Charakterisierung Der Techno-Funktionellen Und Sensorischen Eigenschaften von Allulose in Backwaren, 2024.","din1505-2-1":"Wittland, Sebastian: Allulose in Backwaren: Untersuchung und Charakterisierung der techno-funktionellen und sensorischen Eigenschaften von Allulose in Backwaren, 2024","chicago-de":"Wittland, Sebastian. 2024. Allulose in Backwaren: Untersuchung und Charakterisierung der techno-funktionellen und sensorischen Eigenschaften von Allulose in Backwaren."},"title":"Allulose in Backwaren: Untersuchung und Charakterisierung der techno-funktionellen und sensorischen Eigenschaften von Allulose in Backwaren"},{"_id":"12397","language":[{"iso":"eng"}],"type":"conference_poster","date_created":"2025-01-29T13:39:58Z","date_updated":"2025-10-17T18:21:38Z","user_id":"81304","conference":{"start_date":"2024-02-26","end_date":"2024-02-28","name":"BioProcessingDays 2024","location":"Recklinghausen, Germany"},"department":[{"_id":"DEP4000"},{"_id":"DEP4028"},{"_id":"DEP5023"},{"_id":"DEP1308"}],"year":"2024","author":[{"id":"62117","last_name":"Blome","full_name":"Blome, André","first_name":"André"},{"last_name":"Luttmann","first_name":"Mario","id":"63215","full_name":"Luttmann, Mario"},{"first_name":"Jan","full_name":"Segermann, Jan","id":"81965","last_name":"Segermann"},{"full_name":"Jekle, Mario","first_name":"Mario","last_name":"Jekle"},{"first_name":"Björn","id":"45666","last_name":"Frahm","full_name":"Frahm, Björn"},{"first_name":"Ulrich","id":"12119","full_name":"Müller, Ulrich","last_name":"Müller"}],"status":"public","title":"Process optimization in baked goods production using inline sensors and objective product evaluation","publication_status":"published","citation":{"ama":"Blome A, Luttmann M, Segermann J, Jekle M, Frahm B, Müller U. Process Optimization in Baked Goods Production Using Inline Sensors and Objective Product Evaluation.; 2024.","van":"Blome A, Luttmann M, Segermann J, Jekle M, Frahm B, Müller U. Process optimization in baked goods production using inline sensors and objective product evaluation. 2024.","mla":"Blome, André, et al. Process Optimization in Baked Goods Production Using Inline Sensors and Objective Product Evaluation. 2024.","havard":"A. Blome, M. Luttmann, J. Segermann, M. Jekle, B. Frahm, U. Müller, Process optimization in baked goods production using inline sensors and objective product evaluation, 2024.","bjps":"Blome A et al. (2024) Process Optimization in Baked Goods Production Using Inline Sensors and Objective Product Evaluation. .","ufg":"Blome, André u. a.: Process optimization in baked goods production using inline sensors and objective product evaluation, o. O. 2024.","ieee":"A. Blome, M. Luttmann, J. Segermann, M. Jekle, B. Frahm, and U. Müller, Process optimization in baked goods production using inline sensors and objective product evaluation. 2024.","apa":"Blome, A., Luttmann, M., Segermann, J., Jekle, M., Frahm, B., & Müller, U. (2024). Process optimization in baked goods production using inline sensors and objective product evaluation. BioProcessingDays 2024, Recklinghausen, Germany.","chicago":"Blome, André, Mario Luttmann, Jan Segermann, Mario Jekle, Björn Frahm, and Ulrich Müller. Process Optimization in Baked Goods Production Using Inline Sensors and Objective Product Evaluation, 2024.","short":"A. Blome, M. Luttmann, J. Segermann, M. Jekle, B. Frahm, U. Müller, Process Optimization in Baked Goods Production Using Inline Sensors and Objective Product Evaluation, 2024.","chicago-de":"Blome, André, Mario Luttmann, Jan Segermann, Mario Jekle, Björn Frahm und Ulrich Müller. 2024. Process optimization in baked goods production using inline sensors and objective product evaluation.","din1505-2-1":"Blome, André ; Luttmann, Mario ; Segermann, Jan ; Jekle, Mario ; Frahm, Björn ; Müller, Ulrich: Process optimization in baked goods production using inline sensors and objective product evaluation, 2024"}},{"date_created":"2025-01-29T13:48:31Z","type":"preprint","date_updated":"2025-07-29T13:23:30Z","user_id":"83781","oa":"1","language":[{"iso":"eng"}],"doi":"10.1101/2024.05.30.596619","_id":"12400","title":"Semi-automated vs. manual: Comparative study of cell culture counting methods using validation parameters","publication_status":"published","citation":{"short":"S. Ramm, U. Odefey, B. Frahm, M. Pein-Hackelbusch, (2024).","din1505-2-1":"Ramm, Selina ; Odefey, Ulrich ; Frahm, Björn ; Pein-Hackelbusch, Miriam: Semi-automated vs. manual: Comparative study of cell culture counting methods using validation parameters, bioRxiv (2024)","chicago-de":"Ramm, Selina, Ulrich Odefey, Björn Frahm und Miriam Pein-Hackelbusch. 2024. Semi-automated vs. manual: Comparative study of cell culture counting methods using validation parameters. bioRxiv. doi:10.1101/2024.05.30.596619, .","van":"Ramm S, Odefey U, Frahm B, Pein-Hackelbusch M. Semi-automated vs. manual: Comparative study of cell culture counting methods using validation parameters. bioRxiv; 2024.","havard":"S. Ramm, U. Odefey, B. Frahm, M. Pein-Hackelbusch, Semi-automated vs. manual: Comparative study of cell culture counting methods using validation parameters, (2024).","mla":"Ramm, Selina, et al. Semi-Automated vs. Manual: Comparative Study of Cell Culture Counting Methods Using Validation Parameters. bioRxiv, 2024, https://doi.org/10.1101/2024.05.30.596619.","bjps":"Ramm S et al. (2024) Semi-Automated vs. Manual: Comparative Study of Cell Culture Counting Methods Using Validation Parameters.","ufg":"Ramm, Selina u. a.: Semi-automated vs. manual: Comparative study of cell culture counting methods using validation parameters, o. O. 2024.","apa":"Ramm, S., Odefey, U., Frahm, B., & Pein-Hackelbusch, M. (2024). Semi-automated vs. manual: Comparative study of cell culture counting methods using validation parameters. bioRxiv. https://doi.org/10.1101/2024.05.30.596619","chicago":"Ramm, Selina, Ulrich Odefey, Björn Frahm, and Miriam Pein-Hackelbusch. “Semi-Automated vs. Manual: Comparative Study of Cell Culture Counting Methods Using Validation Parameters.” bioRxiv, 2024. https://doi.org/10.1101/2024.05.30.596619.","ama":"Ramm S, Odefey U, Frahm B, Pein-Hackelbusch M. Semi-automated vs. manual: Comparative study of cell culture counting methods using validation parameters. Published online 2024. doi:10.1101/2024.05.30.596619","ieee":"S. Ramm, U. Odefey, B. Frahm, and M. Pein-Hackelbusch, “Semi-automated vs. manual: Comparative study of cell culture counting methods using validation parameters.” bioRxiv, 2024. doi: 10.1101/2024.05.30.596619."},"department":[{"_id":"DEP4000"},{"_id":"DEP4028"},{"_id":"DEP4014"}],"author":[{"full_name":"Ramm, Selina","id":"68713","last_name":"Ramm","first_name":"Selina","orcid":"https://orcid.org/0000-0002-0502-8032"},{"full_name":"Odefey, Ulrich","first_name":"Ulrich","id":"74218","last_name":"Odefey"},{"first_name":"Björn","last_name":"Frahm","id":"45666","full_name":"Frahm, Björn"},{"first_name":"Miriam","full_name":"Pein-Hackelbusch, Miriam","id":"64952","last_name":"Pein-Hackelbusch","orcid":"0000-0002-7920-0595"}],"main_file_link":[{"url":"https://www.biorxiv.org/content/10.1101/2024.05.30.596619v1","open_access":"1"}],"year":"2024","abstract":[{"text":"Determining cell density and cell viability is fundamental for any cell cultivation process. In addition to the manual counting method using hemocytometers, (semi-)automated methods offer advantages such as lower variability and shortened analysis times. However, these methods should provide at least comparable results to the manual method, which is why a comparison of methods is essential. We conducted a dilution series experimental design according to ISO 20391-2:2019 and compared two cell counting methods based on validation parameters aligned with the ICH Q2(R1) guideline. Regarding specificity and linearity, the manual (hemocytometer) and semi-automated (Countstar BioTech®) method exhibited similar results in the two evaluated characteristics total cell density and cell viability of CHO-K1 cells. Regarding repeatability of determining total cell density, the semi-automated method achieved significant (α = 0.05) better results with average relative standard deviations of < 6 %, than the manual method with average relative standard deviations of > 9 %. Concerning repeatability of the cell viability measurement, no significant difference between the two methods were shown. These results show the suitabililty of the dilution series experimental design. For the applied example, they indicate that the investigated semi-automated method is an appropriate alternative to the manual method.","lang":"eng"}],"status":"public","publisher":"bioRxiv"},{"_id":"13327","article_number":"100017","doi":"10.1016/j.foodp.2024.100017","place":"Amsterdam","type":"scientific_journal_article","intvolume":" 1","user_id":"83781","issue":"9","abstract":[{"text":"The aim of this study was to investigate if vibroacoustic methods may be used for the non-destructive determination of beef during its aging process. The vibroacoustic method was based on the observation of mechanical changes in the meat during the aging process and was compared with reference data obtained by Warner-Bratzler shear force measurement as well as sensory testing of the tenderness using a ten-part scale. To evaluate the mechanical properties, transfer functions were used representing the time dependency of the signal and thus the viscoelastic behaviour. In this study, a total of 31 roastbeef samples from 16 different young bulls and two older cows were examined from day of slaughter to day 21 of cold storage with regard to their tenderness. For this purpose, vibroacoustic measurements were carried out on the unprocessed/raw meat at intervals of 1–3 days. The reference measurements using sensor technology and Warner-Bratzler shear force measurement were carried out on the first (day of slaughter) and last (21st day) day on slices of roast beef cooked with saturated steam. In the results of all three methods, the shear force measurement, the sensory test and the vibroacoustic method, showed that roastbeef from the same animal but different halves produced different results. Basically, it is possible to predict the tenderness of roastbeef by taking measurements at the beginning of the maturing process for the end of the maturing period using vibroacoustic methods: Data analysis led to a trend function that roughly reflects the actual tenderness, which is generally higher than the real tenderness represented by the shear-force measurement. In order to obtain a better resolution for recording the mechanical changes during the aging process, the measurements should be carried out at shorter intervals.","lang":"eng"}],"department":[{"_id":"DEP4028"}],"publisher":"Elsevier BV","publication_status":"published","keyword":["Warner-Bratzler shear force","Vibroacoustic methods","Non-destructively measurement","Viscoelastic meat"],"language":[{"iso":"eng"}],"publication_identifier":{"eissn":["2950-0699"]},"publication":"Food Physics","date_created":"2025-12-12T15:03:34Z","date_updated":"2025-12-15T13:08:47Z","author":[{"id":"80924","first_name":"Janna","last_name":"Tholen","full_name":"Tholen, Janna"},{"full_name":"Gohe, Jan","first_name":"Jan","id":"81432","last_name":"Gohe"},{"first_name":"Helene","id":"46416","full_name":"Dörksen, Helene","last_name":"Dörksen"},{"first_name":"Theo","last_name":"Kiesel","full_name":"Kiesel, Theo","id":"71758"},{"id":"12666","full_name":"Upmann, Matthias","last_name":"Upmann","first_name":"Matthias"}],"year":"2024","status":"public","title":"Tenderness prediction for beef using novel data analysis methods based on system dynamic and acoustic signals","volume":1,"citation":{"din1505-2-1":"Tholen, Janna ; Gohe, Jan ; Dörksen, Helene ; Kiesel, Theo ; Upmann, Matthias: Tenderness prediction for beef using novel data analysis methods based on system dynamic and acoustic signals. In: Food Physics Bd. 1. Amsterdam, Elsevier BV (2024), Nr. 9","chicago-de":"Tholen, Janna, Jan Gohe, Helene Dörksen, Theo Kiesel und Matthias Upmann. 2024. Tenderness prediction for beef using novel data analysis methods based on system dynamic and acoustic signals. Food Physics 1, Nr. 9. doi:10.1016/j.foodp.2024.100017, .","short":"J. Tholen, J. Gohe, H. Dörksen, T. Kiesel, M. Upmann, Food Physics 1 (2024).","chicago":"Tholen, Janna, Jan Gohe, Helene Dörksen, Theo Kiesel, and Matthias Upmann. “Tenderness Prediction for Beef Using Novel Data Analysis Methods Based on System Dynamic and Acoustic Signals.” Food Physics 1, no. 9 (2024). https://doi.org/10.1016/j.foodp.2024.100017.","apa":"Tholen, J., Gohe, J., Dörksen, H., Kiesel, T., & Upmann, M. (2024). Tenderness prediction for beef using novel data analysis methods based on system dynamic and acoustic signals. Food Physics, 1(9), Article 100017. https://doi.org/10.1016/j.foodp.2024.100017","mla":"Tholen, Janna, et al. “Tenderness Prediction for Beef Using Novel Data Analysis Methods Based on System Dynamic and Acoustic Signals.” Food Physics, vol. 1, no. 9, 100017, 2024, https://doi.org/10.1016/j.foodp.2024.100017.","bjps":"Tholen J et al. (2024) Tenderness Prediction for Beef Using Novel Data Analysis Methods Based on System Dynamic and Acoustic Signals. Food Physics 1.","havard":"J. Tholen, J. Gohe, H. Dörksen, T. Kiesel, M. Upmann, Tenderness prediction for beef using novel data analysis methods based on system dynamic and acoustic signals, Food Physics. 1 (2024).","ufg":"Tholen, Janna u. a.: Tenderness prediction for beef using novel data analysis methods based on system dynamic and acoustic signals, in: Food Physics 1 (2024), H. 9.","van":"Tholen J, Gohe J, Dörksen H, Kiesel T, Upmann M. Tenderness prediction for beef using novel data analysis methods based on system dynamic and acoustic signals. Food Physics. 2024;1(9).","ieee":"J. Tholen, J. Gohe, H. Dörksen, T. Kiesel, and M. Upmann, “Tenderness prediction for beef using novel data analysis methods based on system dynamic and acoustic signals,” Food Physics, vol. 1, no. 9, Art. no. 100017, 2024, doi: 10.1016/j.foodp.2024.100017.","ama":"Tholen J, Gohe J, Dörksen H, Kiesel T, Upmann M. Tenderness prediction for beef using novel data analysis methods based on system dynamic and acoustic signals. Food Physics. 2024;1(9). doi:10.1016/j.foodp.2024.100017"}},{"_id":"13359","language":[{"iso":"eng"}],"date_created":"2026-02-05T13:13:46Z","type":"conference_speech","user_id":"83781","date_updated":"2026-02-10T12:33:36Z","abstract":[{"lang":"eng","text":"Extracellular vesicles (EVs) have been recognized as major signaling mediators in a variety of physiological and pathophysiological conditions. Their paracrine effects are promoted via bioactive molecules. However an essential first step before a potential application of EVs in regenerative medicine is a batch-to-batch reproducibility of their therapeutic efficacy. For this a qualitative and quantitative testing of their potency is a necessary step. An adapted in vitro wound assay will be presented using a newly developed scratch machine and a computational-aided read-out. One of the major reasons for the onset of arteries clotting is gaining weight. During the development towards adipocytes, differentiating mesenchymal stem cells are highly metabolically active, which can activate primary endothelial cells (ECs).This is a crucial first step towards artery clotting. These activated ECs migrate in the adapted wound assay, which can be evaluated. We are able to count quantitatively the migrated ECs, monitor their migration behavior, e.g. speed, and isolate the migrated ECs to investigate their altered signal transduction pathways by comparing them with the non-migrating ECs. By evaluating the migration behavior, we record functional testing of EV potency, which was better than what could be archived using a Boyden Chamber."}],"author":[{"full_name":"Babczyk, Patrick","last_name":"Babczyk","first_name":"Patrick"},{"last_name":"Odefey","first_name":"Ulrich","id":"74218","full_name":"Odefey, Ulrich"},{"full_name":"Tobiasch, Edda","first_name":"Edda","last_name":"Tobiasch"}],"year":"2024","conference":{"end_date":"2024-10-18","start_date":"2024-10-17","name":"1. Conference on Targeting Extracellular Vesicles, Mitochondria and Microbiota: Crucial Impact","location":"Malta"},"department":[{"_id":"DEP4028"}],"status":"public","title":"Testing the Potency of Extracellular Vesicles derived from Differentiating Mesenchymal Stem Cells with an Adapted Wound Assay","citation":{"ama":"Babczyk P, Odefey U, Tobiasch E. Testing the Potency of Extracellular Vesicles Derived from Differentiating Mesenchymal Stem Cells with an Adapted Wound Assay.; 2024.","ieee":"P. Babczyk, U. Odefey, and E. Tobiasch, Testing the Potency of Extracellular Vesicles derived from Differentiating Mesenchymal Stem Cells with an Adapted Wound Assay. 2024.","van":"Babczyk P, Odefey U, Tobiasch E. Testing the Potency of Extracellular Vesicles derived from Differentiating Mesenchymal Stem Cells with an Adapted Wound Assay. 2024.","havard":"P. Babczyk, U. Odefey, E. Tobiasch, Testing the Potency of Extracellular Vesicles derived from Differentiating Mesenchymal Stem Cells with an Adapted Wound Assay, 2024.","mla":"Babczyk, Patrick, et al. Testing the Potency of Extracellular Vesicles Derived from Differentiating Mesenchymal Stem Cells with an Adapted Wound Assay. 2024.","bjps":"Babczyk P, Odefey U and Tobiasch E (2024) Testing the Potency of Extracellular Vesicles Derived from Differentiating Mesenchymal Stem Cells with an Adapted Wound Assay. .","ufg":"Babczyk, Patrick/Odefey, Ulrich/Tobiasch, Edda: Testing the Potency of Extracellular Vesicles derived from Differentiating Mesenchymal Stem Cells with an Adapted Wound Assay, o. O. 2024.","apa":"Babczyk, P., Odefey, U., & Tobiasch, E. (2024). Testing the Potency of Extracellular Vesicles derived from Differentiating Mesenchymal Stem Cells with an Adapted Wound Assay. 1. Conference on Targeting Extracellular Vesicles, Mitochondria and Microbiota: Crucial Impact, Malta.","chicago":"Babczyk, Patrick, Ulrich Odefey, and Edda Tobiasch. Testing the Potency of Extracellular Vesicles Derived from Differentiating Mesenchymal Stem Cells with an Adapted Wound Assay, 2024.","short":"P. Babczyk, U. Odefey, E. Tobiasch, Testing the Potency of Extracellular Vesicles Derived from Differentiating Mesenchymal Stem Cells with an Adapted Wound Assay, 2024.","din1505-2-1":"Babczyk, Patrick ; Odefey, Ulrich ; Tobiasch, Edda: Testing the Potency of Extracellular Vesicles derived from Differentiating Mesenchymal Stem Cells with an Adapted Wound Assay, 2024","chicago-de":"Babczyk, Patrick, Ulrich Odefey und Edda Tobiasch. 2024. Testing the Potency of Extracellular Vesicles derived from Differentiating Mesenchymal Stem Cells with an Adapted Wound Assay."},"publication_status":"published"},{"title":"PETauthent","citation":{"van":"Trilling-Haasler M, Katsch L, Schneider J. PETauthent. 2023.","ufg":"Trilling-Haasler, Marc/Katsch, Linda/Schneider, Jan: PETauthent, o. O. 2023.","bjps":"Trilling-Haasler M, Katsch L and Schneider J (2023) PETauthent. .","havard":"M. Trilling-Haasler, L. Katsch, J. Schneider, PETauthent, 2023.","mla":"Trilling-Haasler, Marc, et al. PETauthent. 2023.","apa":"Trilling-Haasler, M., Katsch, L., & Schneider, J. (2023). PETauthent. BGS-Professorentreff, Kaiserslautern.","chicago":"Trilling-Haasler, Marc, Linda Katsch, and Jan Schneider. PETauthent, 2023.","short":"M. Trilling-Haasler, L. Katsch, J. Schneider, PETauthent, 2023.","chicago-de":"Trilling-Haasler, Marc, Linda Katsch und Jan Schneider. 2023. PETauthent.","din1505-2-1":"Trilling-Haasler, Marc ; Katsch, Linda ; Schneider, Jan: PETauthent, 2023","ama":"Trilling-Haasler M, Katsch L, Schneider J. PETauthent.; 2023.","ieee":"M. Trilling-Haasler, L. Katsch, and J. Schneider, PETauthent. 2023."},"publication_status":"published","author":[{"id":"81622","last_name":"Trilling-Haasler","full_name":"Trilling-Haasler, Marc","first_name":"Marc","orcid":"0000-0002-3685-6383"},{"orcid":"0000-0001-6628-3929 ","id":"71614","full_name":"Katsch, Linda","last_name":"Katsch","first_name":"Linda"},{"last_name":"Schneider","first_name":"Jan","full_name":"Schneider, Jan","id":"13209","orcid":"0000-0001-6401-8873"}],"year":"2023","conference":{"start_date":"2023-11-16","end_date":"2023-11-16","location":"Kaiserslautern","name":"BGS-Professorentreff"},"department":[{"_id":"DEP4018"},{"_id":"DEP4028"},{"_id":"DEP1308"}],"status":"public","date_created":"2024-06-20T14:32:23Z","type":"conference_speech","user_id":"81304","date_updated":"2025-10-17T18:28:54Z","language":[{"iso":"ger"}],"_id":"11546"},{"title":"Compression Density as an Alternative to Identify an Optimal Moisture Content for High Shear Wet Granulation as an Initial Step for Spheronisation","publication_status":"published","citation":{"short":"S. Ramm, R. Fulek, V.A. Eberle, C. Kiera, U. Odefey, M. Pein-Hackelbusch, Compression Density as an Alternative to Identify an Optimal Moisture Content for High Shear Wet Granulation as an Initial Step for Spheronisation, 2023.","din1505-2-1":"Ramm, Selina ; Fulek, Ruwen ; Eberle, Veronika Anna ; Kiera, Christian ; Odefey, Ulrich ; Pein-Hackelbusch, Miriam: Compression Density as an Alternative to Identify an Optimal Moisture Content for High Shear Wet Granulation as an Initial Step for Spheronisation, 2023","chicago-de":"Ramm, Selina, Ruwen Fulek, Veronika Anna Eberle, Christian Kiera, Ulrich Odefey und Miriam Pein-Hackelbusch. 2023. Compression Density as an Alternative to Identify an Optimal Moisture Content for High Shear Wet Granulation as an Initial Step for Spheronisation.","apa":"Ramm, S., Fulek, R., Eberle, V. A., Kiera, C., Odefey, U., & Pein-Hackelbusch, M. (2023). Compression Density as an Alternative to Identify an Optimal Moisture Content for High Shear Wet Granulation as an Initial Step for Spheronisation. Ph.D. Student’s Symposium on Tabletting Technology 2023, Rosenberg.","chicago":"Ramm, Selina, Ruwen Fulek, Veronika Anna Eberle, Christian Kiera, Ulrich Odefey, and Miriam Pein-Hackelbusch. Compression Density as an Alternative to Identify an Optimal Moisture Content for High Shear Wet Granulation as an Initial Step for Spheronisation, 2023.","van":"Ramm S, Fulek R, Eberle VA, Kiera C, Odefey U, Pein-Hackelbusch M. Compression Density as an Alternative to Identify an Optimal Moisture Content for High Shear Wet Granulation as an Initial Step for Spheronisation. 2023.","havard":"S. Ramm, R. Fulek, V.A. Eberle, C. Kiera, U. Odefey, M. Pein-Hackelbusch, Compression Density as an Alternative to Identify an Optimal Moisture Content for High Shear Wet Granulation as an Initial Step for Spheronisation, 2023.","mla":"Ramm, Selina, et al. Compression Density as an Alternative to Identify an Optimal Moisture Content for High Shear Wet Granulation as an Initial Step for Spheronisation. 2023.","bjps":"Ramm S et al. (2023) Compression Density as an Alternative to Identify an Optimal Moisture Content for High Shear Wet Granulation as an Initial Step for Spheronisation. .","ufg":"Ramm, Selina u. a.: Compression Density as an Alternative to Identify an Optimal Moisture Content for High Shear Wet Granulation as an Initial Step for Spheronisation, o. O. 2023.","ieee":"S. Ramm, R. Fulek, V. A. Eberle, C. Kiera, U. Odefey, and M. Pein-Hackelbusch, Compression Density as an Alternative to Identify an Optimal Moisture Content for High Shear Wet Granulation as an Initial Step for Spheronisation. 2023.","ama":"Ramm S, Fulek R, Eberle VA, Kiera C, Odefey U, Pein-Hackelbusch M. Compression Density as an Alternative to Identify an Optimal Moisture Content for High Shear Wet Granulation as an Initial Step for Spheronisation.; 2023."},"department":[{"_id":"DEP4022"},{"_id":"DEP4028"},{"_id":"DEP4014"}],"conference":{"location":"Rosenberg","name":"Ph.D. Student's Symposium on Tabletting Technology 2023","end_date":"2023-03-15","start_date":"2023-03-13"},"year":"2023","author":[{"orcid":"https://orcid.org/0000-0002-0502-8032","id":"68713","full_name":"Ramm, Selina","last_name":"Ramm","first_name":"Selina"},{"first_name":"Ruwen","last_name":"Fulek","full_name":"Fulek, Ruwen","id":"79527"},{"full_name":"Eberle, Veronika Anna","first_name":"Veronika Anna","last_name":"Eberle"},{"last_name":"Kiera","first_name":"Christian","full_name":"Kiera, Christian"},{"first_name":"Ulrich","last_name":"Odefey","full_name":"Odefey, Ulrich","id":"74218"},{"id":"64952","last_name":"Pein-Hackelbusch","full_name":"Pein-Hackelbusch, Miriam","first_name":"Miriam","orcid":"0000-0002-7920-0595"}],"status":"public","date_created":"2023-03-16T09:46:10Z","type":"conference_speech","date_updated":"2025-07-29T13:23:12Z","user_id":"83781","_id":"9627","language":[{"iso":"eng"}]},{"type":"scientific_journal_article","user_id":"83781","intvolume":" 15","place":"Basel","article_number":"2153","doi":"https://doi.org/10.3390/pharmaceutics15082153","_id":"10216","isi":"1","publication_status":"published","department":[{"_id":"DEP4022"},{"_id":"DEP4028"},{"_id":"DEP4014"}],"abstract":[{"text":"Wet granulation is a frequent process in the pharmaceutical industry. As a starting point for numerous dosage forms, the quality of the granulation not only affects subsequent production steps but also impacts the quality of the final product. It is thus crucial and economical to monitor this operation thoroughly. Here, we report on identifying different phases of a granulation process using a machine learning approach. The phases reflect the water content which, in turn, influences the processability and quality of the granule mass. We used two kinds of microphones and an acceleration sensor to capture acoustic emissions and vibrations. We trained convolutional neural networks (CNNs) to classify the different phases using transformed sound recordings as the input. We achieved a classification accuracy of up to 90% using vibrational data and an accuracy of up to 97% using the audible microphone data. Our results indicate the suitability of using audible sound and machine learning to monitor pharmaceutical processes. Moreover, since recording acoustic emissions is contactless, it readily complies with legal regulations and presents Good Manufacturing Practices.","lang":"eng"}],"issue":"8","quality_controlled":"1","publisher":"MDPI","date_created":"2023-08-15T10:48:15Z","publication_identifier":{"eissn":["1999-4923 "]},"publication":"Pharmaceutics","date_updated":"2025-07-29T13:21:40Z","oa":"1","language":[{"iso":"eng"}],"keyword":["wet granulation","acoustic classification","machine learning","convolutional neural networks"],"title":"A machine learning approach to qualitatively evaluate different granulation phases by acoustic emissions","volume":15,"citation":{"short":"R. Fulek, S. Ramm, C. Kiera, M. Pein-Hackelbusch, U. Odefey, Pharmaceutics 15 (2023).","chicago-de":"Fulek, Ruwen, Selina Ramm, Christian Kiera, Miriam Pein-Hackelbusch und Ulrich Odefey. 2023. A machine learning approach to qualitatively evaluate different granulation phases by acoustic emissions. Pharmaceutics 15, Nr. 8. doi:https://doi.org/10.3390/pharmaceutics15082153, .","din1505-2-1":"Fulek, Ruwen ; Ramm, Selina ; Kiera, Christian ; Pein-Hackelbusch, Miriam ; Odefey, Ulrich: A machine learning approach to qualitatively evaluate different granulation phases by acoustic emissions. In: Pharmaceutics Bd. 15. Basel, MDPI (2023), Nr. 8","van":"Fulek R, Ramm S, Kiera C, Pein-Hackelbusch M, Odefey U. A machine learning approach to qualitatively evaluate different granulation phases by acoustic emissions. Pharmaceutics. 2023;15(8).","ufg":"Fulek, Ruwen u. a.: A machine learning approach to qualitatively evaluate different granulation phases by acoustic emissions, in: Pharmaceutics 15 (2023), H. 8.","mla":"Fulek, Ruwen, et al. “A Machine Learning Approach to Qualitatively Evaluate Different Granulation Phases by Acoustic Emissions.” Pharmaceutics, vol. 15, no. 8, 2153, 2023, https://doi.org/10.3390/pharmaceutics15082153.","bjps":"Fulek R et al. (2023) A Machine Learning Approach to Qualitatively Evaluate Different Granulation Phases by Acoustic Emissions. Pharmaceutics 15.","havard":"R. Fulek, S. Ramm, C. Kiera, M. Pein-Hackelbusch, U. Odefey, A machine learning approach to qualitatively evaluate different granulation phases by acoustic emissions, Pharmaceutics. 15 (2023).","apa":"Fulek, R., Ramm, S., Kiera, C., Pein-Hackelbusch, M., & Odefey, U. (2023). A machine learning approach to qualitatively evaluate different granulation phases by acoustic emissions. Pharmaceutics, 15(8), Article 2153. https://doi.org/10.3390/pharmaceutics15082153","chicago":"Fulek, Ruwen, Selina Ramm, Christian Kiera, Miriam Pein-Hackelbusch, and Ulrich Odefey. “A Machine Learning Approach to Qualitatively Evaluate Different Granulation Phases by Acoustic Emissions.” Pharmaceutics 15, no. 8 (2023). https://doi.org/10.3390/pharmaceutics15082153.","ama":"Fulek R, Ramm S, Kiera C, Pein-Hackelbusch M, Odefey U. A machine learning approach to qualitatively evaluate different granulation phases by acoustic emissions. Pharmaceutics. 2023;15(8). doi:https://doi.org/10.3390/pharmaceutics15082153","ieee":"R. Fulek, S. Ramm, C. Kiera, M. Pein-Hackelbusch, and U. Odefey, “A machine learning approach to qualitatively evaluate different granulation phases by acoustic emissions,” Pharmaceutics, vol. 15, no. 8, Art. no. 2153, 2023, doi: https://doi.org/10.3390/pharmaceutics15082153."},"main_file_link":[{"url":"https://www.mdpi.com/1999-4923/15/8/2153","open_access":"1"}],"year":"2023","author":[{"last_name":"Fulek","first_name":"Ruwen","full_name":"Fulek, Ruwen","id":"79527"},{"last_name":"Ramm","first_name":"Selina","full_name":"Ramm, Selina","id":"68713","orcid":"https://orcid.org/0000-0002-0502-8032"},{"first_name":"Christian","last_name":"Kiera","full_name":"Kiera, Christian"},{"first_name":"Miriam","last_name":"Pein-Hackelbusch","full_name":"Pein-Hackelbusch, Miriam","id":"64952","orcid":"0000-0002-7920-0595"},{"id":"74218","first_name":"Ulrich","last_name":"Odefey","full_name":"Odefey, Ulrich"}],"external_id":{"pmid":["37631367"],"isi":["001119084200001"]},"pmid":"1","status":"public"},{"user_id":"64952","date_updated":"2025-03-13T13:48:05Z","publication":"2023 IEEE 21st International Conference on Industrial Informatics (INDIN)","type":"conference_speech","date_created":"2023-09-14T05:50:47Z","keyword":["Ethanol","Pipelines","Metals","Nose","Electronic noses","Sensor systems","Sensors","Quartz crystals","Linear discriminant analysis","Sulfur"],"language":[{"iso":"eng"}],"_id":"10326","doi":"https://doi.org/10.1109/INDIN51400.2023.10217912","oa":"1","citation":{"din1505-2-1":"Wörner, Julius ; Dörksen, Helene ; Pein-Hackelbusch, Miriam: Key Indicators for the Discrimination of Wines by Electronic Noses, 2023","chicago-de":"Wörner, Julius, Helene Dörksen und Miriam Pein-Hackelbusch. 2023. Key Indicators for the Discrimination of Wines by Electronic Noses. 2023 IEEE 21st International Conference on Industrial Informatics (INDIN). doi:https://doi.org/10.1109/INDIN51400.2023.10217912, .","short":"J. Wörner, H. Dörksen, M. Pein-Hackelbusch, Key Indicators for the Discrimination of Wines by Electronic Noses, 2023.","chicago":"Wörner, Julius, Helene Dörksen, and Miriam Pein-Hackelbusch. Key Indicators for the Discrimination of Wines by Electronic Noses. 2023 IEEE 21st International Conference on Industrial Informatics (INDIN), 2023. https://doi.org/10.1109/INDIN51400.2023.10217912.","ieee":"J. Wörner, H. Dörksen, and M. Pein-Hackelbusch, Key Indicators for the Discrimination of Wines by Electronic Noses. 2023. doi: https://doi.org/10.1109/INDIN51400.2023.10217912.","apa":"Wörner, J., Dörksen, H., & Pein-Hackelbusch, M. (2023). Key Indicators for the Discrimination of Wines by Electronic Noses. In 2023 IEEE 21st International Conference on Industrial Informatics (INDIN). 21st International Conference on Industrial Informatics (INDIN), Lemgo. https://doi.org/10.1109/INDIN51400.2023.10217912","bjps":"Wörner J, Dörksen H and Pein-Hackelbusch M (2023) Key Indicators for the Discrimination of Wines by Electronic Noses. .","havard":"J. Wörner, H. Dörksen, M. Pein-Hackelbusch, Key Indicators for the Discrimination of Wines by Electronic Noses, 2023.","mla":"Wörner, Julius, et al. “Key Indicators for the Discrimination of Wines by Electronic Noses.” 2023 IEEE 21st International Conference on Industrial Informatics (INDIN), 2023, https://doi.org/10.1109/INDIN51400.2023.10217912.","ufg":"Wörner, Julius/Dörksen, Helene/Pein-Hackelbusch, Miriam: Key Indicators for the Discrimination of Wines by Electronic Noses, o. O. 2023.","ama":"Wörner J, Dörksen H, Pein-Hackelbusch M. Key Indicators for the Discrimination of Wines by Electronic Noses.; 2023. doi:https://doi.org/10.1109/INDIN51400.2023.10217912","van":"Wörner J, Dörksen H, Pein-Hackelbusch M. Key Indicators for the Discrimination of Wines by Electronic Noses. 2023 IEEE 21st International Conference on Industrial Informatics (INDIN). 2023."},"publication_status":"published","title":"Key Indicators for the Discrimination of Wines by Electronic Noses","status":"public","year":"2023","author":[{"id":"79011","first_name":"Julius","full_name":"Wörner, Julius","last_name":"Wörner"},{"first_name":"Helene","full_name":"Dörksen, Helene","id":"46416","last_name":"Dörksen"},{"orcid":"0000-0002-7920-0595","last_name":"Pein-Hackelbusch","first_name":"Miriam","id":"64952","full_name":"Pein-Hackelbusch, Miriam"}],"main_file_link":[{"open_access":"1","url":"https://ieeexplore.ieee.org/document/10217912"}],"department":[{"_id":"DEP4000"},{"_id":"DEP4028"}],"conference":{"end_date":"2023-07-20","start_date":"2023-07-18","location":"Lemgo","name":"21st International Conference on Industrial Informatics (INDIN)"},"abstract":[{"text":"In the food industry, and especially in wines as products thereof, ethanol and sulfur dioxide play an equally important role. Both substances are important wine quality characteristics as they influence the taste and odor. As both substances comprise volatile matter, electronic noses should be applicable to discriminate the different qualities of wines. Our study investigates the influence of alcohol and sulfur dioxide on the discrimination ability of wines (especially those of the same grape variety) using two different electronic nose systems. One system is equipped with metal oxide sensors and the other with quartz crystal microbalance sensors. Contrary to indications in literature, where the alcohol content is discussed to have a large influence on e-nose results, it was shown that a difference of 1 % ethanol was not sufficient to allow accurate discrimination using Linear Discriminant Analysis by any system. On the positive side, the analyzed concentrations of ethanol (about 12 %) did not superimpose other volatile information. So difference in sulfur dioxide content gave an accuracy for sample discrimination of up to 90.6 % with MOS nose. Thus, we are so far partially able to discriminate wines with electronic noses based on their volatile imprint.","lang":"eng"}]},{"title":"Supporting wound infection diagnosis: advancements and challenges with electronic noses","volume":4,"citation":{"ieee":"J. Wörner, M. Moelleken, J. Dissemond, and M. Pein-Hackelbusch, “Supporting wound infection diagnosis: advancements and challenges with electronic noses,” Frontiers in Sensors, vol. 4, 2023, doi: https://doi.org/10.3389/fsens.2023.1250756.","ama":"Wörner J, Moelleken M, Dissemond J, Pein-Hackelbusch M. Supporting wound infection diagnosis: advancements and challenges with electronic noses. Frontiers in Sensors. 2023;4. doi:https://doi.org/10.3389/fsens.2023.1250756","apa":"Wörner, J., Moelleken, M., Dissemond, J., & Pein-Hackelbusch, M. (2023). Supporting wound infection diagnosis: advancements and challenges with electronic noses. Frontiers in Sensors, 4. https://doi.org/10.3389/fsens.2023.1250756","chicago":"Wörner, Julius, Maurice Moelleken, Joachim Dissemond, and Miriam Pein-Hackelbusch. “Supporting Wound Infection Diagnosis: Advancements and Challenges with Electronic Noses.” Frontiers in Sensors 4 (2023). https://doi.org/10.3389/fsens.2023.1250756.","van":"Wörner J, Moelleken M, Dissemond J, Pein-Hackelbusch M. Supporting wound infection diagnosis: advancements and challenges with electronic noses. Frontiers in Sensors. 2023;4.","ufg":"Wörner, Julius u. a.: Supporting wound infection diagnosis: advancements and challenges with electronic noses, in: Frontiers in Sensors 4 (2023).","bjps":"Wörner J et al. (2023) Supporting Wound Infection Diagnosis: Advancements and Challenges with Electronic Noses. Frontiers in Sensors 4.","havard":"J. Wörner, M. Moelleken, J. Dissemond, M. Pein-Hackelbusch, Supporting wound infection diagnosis: advancements and challenges with electronic noses, Frontiers in Sensors. 4 (2023).","mla":"Wörner, Julius, et al. “Supporting Wound Infection Diagnosis: Advancements and Challenges with Electronic Noses.” Frontiers in Sensors, vol. 4, 2023, https://doi.org/10.3389/fsens.2023.1250756.","short":"J. Wörner, M. Moelleken, J. Dissemond, M. Pein-Hackelbusch, Frontiers in Sensors 4 (2023).","din1505-2-1":"Wörner, Julius ; Moelleken, Maurice ; Dissemond, Joachim ; Pein-Hackelbusch, Miriam: Supporting wound infection diagnosis: advancements and challenges with electronic noses. In: Frontiers in Sensors Bd. 4. Lausanne , Frontiers Media (2023)","chicago-de":"Wörner, Julius, Maurice Moelleken, Joachim Dissemond und Miriam Pein-Hackelbusch. 2023. Supporting wound infection diagnosis: advancements and challenges with electronic noses. Frontiers in Sensors 4. doi:https://doi.org/10.3389/fsens.2023.1250756, ."},"main_file_link":[{"open_access":"1","url":"https://www.frontiersin.org/articles/10.3389/fsens.2023.1250756/full"}],"author":[{"id":"79011","first_name":"Julius","last_name":"Wörner","full_name":"Wörner, Julius"},{"last_name":"Moelleken","first_name":"Maurice","full_name":"Moelleken, Maurice"},{"first_name":"Joachim","full_name":"Dissemond, Joachim","last_name":"Dissemond"},{"orcid":"0000-0002-7920-0595","last_name":"Pein-Hackelbusch","first_name":"Miriam","full_name":"Pein-Hackelbusch, Miriam","id":"64952"}],"year":"2023","status":"public","publication_identifier":{"eissn":["2673-5067"]},"publication":"Frontiers in Sensors","date_created":"2023-09-14T05:55:33Z","date_updated":"2025-03-13T14:07:57Z","oa":"1","language":[{"iso":"eng"}],"publication_status":"published","department":[{"_id":"DEP4000"},{"_id":"DEP4028"}],"abstract":[{"lang":"eng","text":"Wound infections are a major problem worldwide, both for the healthcare system and for patients affected. Currently available diagnostic methods to determine the responsible germs are time-consuming and costly. Wound infections are mostly caused by various bacteria, which in turn produce volatile organic compounds. From clinical experience, we know that depending on the bacteria involved, a specific odor impression can be expected. For this reason, we hypothesized that electronic noses, i.e., non-invasive electronic sensors for the detection of volatile organic compounds, are applicable for diagnostic purposes. By providing a comprehensive overview of the state-of-research, we tested our hypothesis. In particular, we addressed three overarching questions: 1) which sensor technologies are suitable for the diagnosis of wound infections and why? 2) how must the (biological) sample be prepared and presented to the measurement system? 3) which machine learning methods and algorithms have already proven successful for the classification of microorganisms? The corresponding articles have critically been reviewed and are discussed particularly in the context of their potential for clinical diagnostics. In summary, it can already be stated today that the use of electronic noses for the detection of bacteria in wound infections is a very interesting, fast and non-invasive method. However, reliable clinical studies are still missing and further research is necessary."}],"publisher":"Frontiers Media","quality_controlled":"1","type":"scientific_journal_article","user_id":"64952","intvolume":" 4","place":" Lausanne ","_id":"10327","doi":"https://doi.org/10.3389/fsens.2023.1250756"},{"publication":"2023 IEEE 21st International Conference on Industrial Informatics (INDIN)","publication_identifier":{"issn":["1935-4576"],"eisbn":["978-1-6654-9313-0"],"isbn":["978-1-6654-9314-7 "]},"date_created":"2023-11-21T08:04:41Z","date_updated":"2025-06-26T07:48:22Z","corporate_editor":["Institute of Electrical and Electronics Engineers "],"editor":[{"full_name":"Jasperneite, Jürgen","last_name":"Jasperneite","id":"1899","first_name":"Jürgen"},{"id":"1710","full_name":"Wisniewski, Lukasz","last_name":"Wisniewski","first_name":"Lukasz"},{"last_name":"Fung Man","full_name":"Fung Man, Kim","first_name":"Kim"}],"keyword":["Spectroscopy","Production systems","Filtration","Velocity control","Optimization methods","Cyber-physical systems","Nonhomogeneous media"],"language":[{"iso":"eng"}],"title":"Holistic optimization of a dynamic cross-flow filtration process towards a cyber-physical system","citation":{"ufg":"Tebbe, Jörn u. a.: Holistic optimization of a dynamic cross-flow filtration process towards a cyber-physical system, hg. von Jasperneite, Jürgen u. a., [Piscataway, NJ] 2023.","bjps":"Tebbe J et al. (2023) Holistic Optimization of a Dynamic Cross-Flow Filtration Process towards a Cyber-Physical System, Jasperneite J et al. (eds). [Piscataway, NJ]: IEEE.","havard":"J. Tebbe, T. Pawlik, M. Trilling-Haasler, J. Löbner, M. Lange-Hegermann, J. Schneider, Holistic optimization of a dynamic cross-flow filtration process towards a cyber-physical system, IEEE, [Piscataway, NJ], 2023.","mla":"Tebbe, Jörn, et al. “Holistic Optimization of a Dynamic Cross-Flow Filtration Process towards a Cyber-Physical System.” 2023 IEEE 21st International Conference on Industrial Informatics (INDIN), edited by Jürgen Jasperneite et al., IEEE, 2023, pp. 1–7, https://doi.org/10.1109/INDIN51400.2023.10217913.","van":"Tebbe J, Pawlik T, Trilling-Haasler M, Löbner J, Lange-Hegermann M, Schneider J. Holistic optimization of a dynamic cross-flow filtration process towards a cyber-physical system. Jasperneite J, Wisniewski L, Fung Man K, Institute of Electrical and Electronics Engineers , editors. 2023 IEEE 21st International Conference on Industrial Informatics (INDIN). [Piscataway, NJ]: IEEE; 2023.","chicago":"Tebbe, Jörn, Thomas Pawlik, Marc Trilling-Haasler, Jannis Löbner, Markus Lange-Hegermann, and Jan Schneider. Holistic Optimization of a Dynamic Cross-Flow Filtration Process towards a Cyber-Physical System. Edited by Jürgen Jasperneite, Lukasz Wisniewski, Kim Fung Man, and Institute of Electrical and Electronics Engineers . 2023 IEEE 21st International Conference on Industrial Informatics (INDIN). [Piscataway, NJ]: IEEE, 2023. https://doi.org/10.1109/INDIN51400.2023.10217913.","apa":"Tebbe, J., Pawlik, T., Trilling-Haasler, M., Löbner, J., Lange-Hegermann, M., & Schneider, J. (2023). Holistic optimization of a dynamic cross-flow filtration process towards a cyber-physical system. In J. Jasperneite, L. Wisniewski, K. Fung Man, & Institute of Electrical and Electronics Engineers (Eds.), 2023 IEEE 21st International Conference on Industrial Informatics (INDIN) (pp. 1–7). IEEE. https://doi.org/10.1109/INDIN51400.2023.10217913","din1505-2-1":"Tebbe, Jörn ; Pawlik, Thomas ; Trilling-Haasler, Marc ; Löbner, Jannis ; Lange-Hegermann, Markus ; Schneider, Jan ; Jasperneite, J. ; Wisniewski, L. ; Fung Man, K. ; Institute of Electrical and Electronics Engineers (Hrsg.): Holistic optimization of a dynamic cross-flow filtration process towards a cyber-physical system. [Piscataway, NJ] : IEEE, 2023","chicago-de":"Tebbe, Jörn, Thomas Pawlik, Marc Trilling-Haasler, Jannis Löbner, Markus Lange-Hegermann und Jan Schneider. 2023. Holistic optimization of a dynamic cross-flow filtration process towards a cyber-physical system. Hg. von Jürgen Jasperneite, Lukasz Wisniewski, Kim Fung Man, und Institute of Electrical and Electronics Engineers . 2023 IEEE 21st International Conference on Industrial Informatics (INDIN). [Piscataway, NJ]: IEEE. doi:10.1109/INDIN51400.2023.10217913, .","short":"J. Tebbe, T. Pawlik, M. Trilling-Haasler, J. Löbner, M. Lange-Hegermann, J. Schneider, Holistic Optimization of a Dynamic Cross-Flow Filtration Process towards a Cyber-Physical System, IEEE, [Piscataway, NJ], 2023.","ama":"Tebbe J, Pawlik T, Trilling-Haasler M, Löbner J, Lange-Hegermann M, Schneider J. Holistic Optimization of a Dynamic Cross-Flow Filtration Process towards a Cyber-Physical System. (Jasperneite J, Wisniewski L, Fung Man K, Institute of Electrical and Electronics Engineers , eds.). IEEE; 2023:1-7. doi:10.1109/INDIN51400.2023.10217913","ieee":"J. Tebbe, T. Pawlik, M. Trilling-Haasler, J. Löbner, M. Lange-Hegermann, and J. Schneider, Holistic optimization of a dynamic cross-flow filtration process towards a cyber-physical system. [Piscataway, NJ]: IEEE, 2023, pp. 1–7. doi: 10.1109/INDIN51400.2023.10217913."},"year":"2023","author":[{"full_name":"Tebbe, Jörn","first_name":"Jörn","last_name":"Tebbe","id":"79072"},{"id":"58915","full_name":"Pawlik, Thomas","first_name":"Thomas","last_name":"Pawlik"},{"orcid":"0000-0002-3685-6383","full_name":"Trilling-Haasler, Marc","first_name":"Marc","last_name":"Trilling-Haasler","id":"81622"},{"first_name":"Jannis","id":"74097","full_name":"Löbner, Jannis","last_name":"Löbner"},{"first_name":"Markus","last_name":"Lange-Hegermann","id":"71761","full_name":"Lange-Hegermann, Markus"},{"first_name":"Jan","full_name":"Schneider, Jan","last_name":"Schneider","id":"13209","orcid":"0000-0001-6401-8873"}],"status":"public","page":"1-7","type":"conference_editor_article","user_id":"83781","place":"[Piscataway, NJ]","_id":"10787","doi":"10.1109/INDIN51400.2023.10217913","publication_status":"published","department":[{"_id":"DEP4018"},{"_id":"DEP1308"},{"_id":"DEP4028"}],"conference":{"end_date":"2023-07-20","start_date":"2023-07-17","location":"Lemgo","name":"21st International Conference on Industrial Informatics ; INDIN 2023"},"abstract":[{"text":"Cyber-physical production systems have emerged with the rise of Industry 4.0 in different industrial fields. Especially the food sector, where inhomogeneous input products like beer/yeast suspensions with different qualities and properties have yet slowed down automation, has potential for this evolution. This contribution presents optimization methods for a dynamical cross-flow filtration plant which is driven by an advanced control concept in combination with data driven product monitoring via inline near infrared spectroscopy (NIR) in order to improve energy savings and filtration performance. Using a hierarchical control and optimization structure, the non stationary batch process is steered towards a high production rate with low energy consumption for a variety of different input products.","lang":"eng"}],"publisher":"IEEE"},{"place":"[Piscataway, NJ]","doi":"10.1109/INDIN51400.2023.10218012","_id":"10788","type":"conference_editor_article","user_id":"83781","department":[{"_id":"DEP4022"},{"_id":"DEP4028"}],"conference":{"start_date":"2023-07-18","end_date":"2023-07-20","name":"21st International Conference on Industrial Informatics (INDIN)","location":"Lemgo"},"abstract":[{"lang":"eng","text":"For process monitoring, an adequate data preprocessing is crucial to link accessible inline process data with offline measured target variables. Literature, however, does not provide systematic preprocessing strategies. The effects of five different preprocessing strategies on data from a Dielectric Spectroscopy system applied to the Viable Cell Density (VCD) of a mammalian cell cultivation were thus evaluated. Single-frequency measurements are typically used to model the VCD over the growth phase using linear regression or the Cole-Cole model and served as a reference. As multi-frequency measurement is promising to model the VCD beyond the growth phase using Partial Least Squares Regression (PLSR), we further aimed to determine, whether replacing linear regression by PLSR shows comparable modeling performance. All five preprocessing strategies led to comparable results. Exemplary, when using capacitance values at a frequency of 3347 kHz, linear regression resulted in a R2 of 0.90 and a standard deviation of 0.4 % on average. Both normalization techniques had the same positive effect on the results of PLSR. The order of smoothing and normalization was irrelevant for both regression methods. Comparing the results of linear regression and PLSR, the latter obtained on average 9 % better results. Therefore, we concluded that PLSR is preferable over linear regression and is potentially suitable to model the VCD beyond the growth phase, which is suggested to be investigated based on more data sets."}],"publisher":"IEEE","publication_status":"published","oa":"1","language":[{"iso":"eng"}],"keyword":["Spectroscopy","Smoothing methods","Systematics","Phase measurement","Linear regression","Data models","Dielectric measurement"],"date_created":"2023-11-21T08:17:12Z","publication_identifier":{"eisbn":["978-1-6654-9313-0"],"issn":["1935-4576"],"isbn":["978-1-6654-9314-7"]},"publication":"2023 IEEE 21st International Conference on Industrial Informatics (INDIN)","date_updated":"2025-04-29T07:38:03Z","editor":[{"last_name":"Jasperneite","first_name":"Jürgen","id":"1899","full_name":"Jasperneite, Jürgen"},{"last_name":"Wisniewski","id":"1710","full_name":"Wisniewski, Lukasz","first_name":"Lukasz"},{"full_name":"Fung Man, Kim","first_name":"Kim","last_name":"Fung Man"}],"corporate_editor":["Institute of Electrical and Electronics Engineers "],"year":"2023","author":[{"first_name":"Selina","last_name":"Ramm","id":"68713","full_name":"Ramm, Selina","orcid":"https://orcid.org/0000-0002-0502-8032"},{"first_name":"Tanja","id":"52466","last_name":"Hernández Rodriguez","full_name":"Hernández Rodriguez, Tanja"},{"first_name":"Björn","full_name":"Frahm, Björn","last_name":"Frahm","id":"45666"},{"orcid":"0000-0002-7920-0595","first_name":"Miriam","full_name":"Pein-Hackelbusch, Miriam","last_name":"Pein-Hackelbusch","id":"64952"}],"main_file_link":[{"url":"https://ieeexplore.ieee.org/document/10218012","open_access":"1"}],"page":"1-6","status":"public","title":"Systematic Preprocessing of Dielectric Spectroscopy Data and Estimating Viable Cell Densities","citation":{"ieee":"S. Ramm, T. Hernández Rodriguez, B. Frahm, and M. Pein-Hackelbusch, Systematic Preprocessing of Dielectric Spectroscopy Data and Estimating Viable Cell Densities. [Piscataway, NJ]: IEEE, 2023, pp. 1–6. doi: 10.1109/INDIN51400.2023.10218012.","ama":"Ramm S, Hernández Rodriguez T, Frahm B, Pein-Hackelbusch M. Systematic Preprocessing of Dielectric Spectroscopy Data and Estimating Viable Cell Densities. (Jasperneite J, Wisniewski L, Fung Man K, Institute of Electrical and Electronics Engineers , eds.). IEEE; 2023:1-6. doi:10.1109/INDIN51400.2023.10218012","chicago":"Ramm, Selina, Tanja Hernández Rodriguez, Björn Frahm, and Miriam Pein-Hackelbusch. Systematic Preprocessing of Dielectric Spectroscopy Data and Estimating Viable Cell Densities. Edited by Jürgen Jasperneite, Lukasz Wisniewski, Kim Fung Man, and Institute of Electrical and Electronics Engineers . 2023 IEEE 21st International Conference on Industrial Informatics (INDIN). [Piscataway, NJ]: IEEE, 2023. https://doi.org/10.1109/INDIN51400.2023.10218012.","apa":"Ramm, S., Hernández Rodriguez, T., Frahm, B., & Pein-Hackelbusch, M. (2023). Systematic Preprocessing of Dielectric Spectroscopy Data and Estimating Viable Cell Densities. In J. Jasperneite, L. Wisniewski, K. Fung Man, & Institute of Electrical and Electronics Engineers (Eds.), 2023 IEEE 21st International Conference on Industrial Informatics (INDIN) (pp. 1–6). IEEE. https://doi.org/10.1109/INDIN51400.2023.10218012","ufg":"Ramm, Selina u. a.: Systematic Preprocessing of Dielectric Spectroscopy Data and Estimating Viable Cell Densities, hg. von Jasperneite, Jürgen u. a., [Piscataway, NJ] 2023.","bjps":"Ramm S et al. (2023) Systematic Preprocessing of Dielectric Spectroscopy Data and Estimating Viable Cell Densities, Jasperneite J et al. (eds). [Piscataway, NJ]: IEEE.","mla":"Ramm, Selina, et al. “Systematic Preprocessing of Dielectric Spectroscopy Data and Estimating Viable Cell Densities.” 2023 IEEE 21st International Conference on Industrial Informatics (INDIN), edited by Jürgen Jasperneite et al., IEEE, 2023, pp. 1–6, https://doi.org/10.1109/INDIN51400.2023.10218012.","havard":"S. Ramm, T. Hernández Rodriguez, B. Frahm, M. Pein-Hackelbusch, Systematic Preprocessing of Dielectric Spectroscopy Data and Estimating Viable Cell Densities, IEEE, [Piscataway, NJ], 2023.","van":"Ramm S, Hernández Rodriguez T, Frahm B, Pein-Hackelbusch M. Systematic Preprocessing of Dielectric Spectroscopy Data and Estimating Viable Cell Densities. Jasperneite J, Wisniewski L, Fung Man K, Institute of Electrical and Electronics Engineers , editors. 2023 IEEE 21st International Conference on Industrial Informatics (INDIN). [Piscataway, NJ]: IEEE; 2023.","chicago-de":"Ramm, Selina, Tanja Hernández Rodriguez, Björn Frahm und Miriam Pein-Hackelbusch. 2023. Systematic Preprocessing of Dielectric Spectroscopy Data and Estimating Viable Cell Densities. Hg. von Jürgen Jasperneite, Lukasz Wisniewski, Kim Fung Man, und Institute of Electrical and Electronics Engineers . 2023 IEEE 21st International Conference on Industrial Informatics (INDIN). [Piscataway, NJ]: IEEE. doi:10.1109/INDIN51400.2023.10218012, .","din1505-2-1":"Ramm, Selina ; Hernández Rodriguez, Tanja ; Frahm, Björn ; Pein-Hackelbusch, Miriam ; Jasperneite, J. ; Wisniewski, L. ; Fung Man, K. ; Institute of Electrical and Electronics Engineers (Hrsg.): Systematic Preprocessing of Dielectric Spectroscopy Data and Estimating Viable Cell Densities. [Piscataway, NJ] : IEEE, 2023","short":"S. Ramm, T. Hernández Rodriguez, B. Frahm, M. Pein-Hackelbusch, Systematic Preprocessing of Dielectric Spectroscopy Data and Estimating Viable Cell Densities, IEEE, [Piscataway, NJ], 2023."}},{"user_id":"12013","date_updated":"2024-10-25T12:50:47Z","date_created":"2024-02-23T15:36:26Z","type":"conference_speech","_id":"11105","keyword":["rheology","oligomere","flow curves","activation energy","temperature sweep","temperature dependence","arrhenius plot"],"language":[{"iso":"ger"}],"citation":{"bjps":"Psiuk M et al. (2023) Die Bedeutung der Knäuelbildung bei künstlichen Oligomeren für kinetische Vorgänge wie das Fließen und die Übertragung der Erkenntnisse auf Lebensmittelprozesse. .","havard":"M. Psiuk, P. Wilhelm, U. Müller, R. Gebhardt, Die Bedeutung der Knäuelbildung bei künstlichen Oligomeren für kinetische Vorgänge wie das Fließen und die Übertragung der Erkenntnisse auf Lebensmittelprozesse, 2023.","mla":"Psiuk, Marta, et al. Die Bedeutung der Knäuelbildung bei künstlichen Oligomeren für kinetische Vorgänge wie das Fließen und die Übertragung der Erkenntnisse auf Lebensmittelprozesse. 2023.","ufg":"Psiuk, Marta u. a.: Die Bedeutung der Knäuelbildung bei künstlichen Oligomeren für kinetische Vorgänge wie das Fließen und die Übertragung der Erkenntnisse auf Lebensmittelprozesse, o. O. 2023.","van":"Psiuk M, Wilhelm P, Müller U, Gebhardt R. Die Bedeutung der Knäuelbildung bei künstlichen Oligomeren für kinetische Vorgänge wie das Fließen und die Übertragung der Erkenntnisse auf Lebensmittelprozesse. 2023.","chicago":"Psiuk, Marta, Patrick Wilhelm, Ulrich Müller, and Ronald Gebhardt. Die Bedeutung der Knäuelbildung bei künstlichen Oligomeren für kinetische Vorgänge wie das Fließen und die Übertragung der Erkenntnisse auf Lebensmittelprozesse, 2023.","apa":"Psiuk, M., Wilhelm, P., Müller, U., & Gebhardt, R. (2023). Die Bedeutung der Knäuelbildung bei künstlichen Oligomeren für kinetische Vorgänge wie das Fließen und die Übertragung der Erkenntnisse auf Lebensmittelprozesse. ProcessNet-Fachgruppen-Sitzung Lebensmittelverfahrenstechnik, Bochum.","chicago-de":"Psiuk, Marta, Patrick Wilhelm, Ulrich Müller und Ronald Gebhardt. 2023. Die Bedeutung der Knäuelbildung bei künstlichen Oligomeren für kinetische Vorgänge wie das Fließen und die Übertragung der Erkenntnisse auf Lebensmittelprozesse.","din1505-2-1":"Psiuk, Marta ; Wilhelm, Patrick ; Müller, Ulrich ; Gebhardt, Ronald: Die Bedeutung der Knäuelbildung bei künstlichen Oligomeren für kinetische Vorgänge wie das Fließen und die Übertragung der Erkenntnisse auf Lebensmittelprozesse, 2023","short":"M. Psiuk, P. Wilhelm, U. Müller, R. Gebhardt, Die Bedeutung der Knäuelbildung bei künstlichen Oligomeren für kinetische Vorgänge wie das Fließen und die Übertragung der Erkenntnisse auf Lebensmittelprozesse, 2023.","ama":"Psiuk M, Wilhelm P, Müller U, Gebhardt R. Die Bedeutung der Knäuelbildung bei künstlichen Oligomeren für kinetische Vorgänge wie das Fließen und die Übertragung der Erkenntnisse auf Lebensmittelprozesse.; 2023.","ieee":"M. Psiuk, P. Wilhelm, U. Müller, and R. Gebhardt, Die Bedeutung der Knäuelbildung bei künstlichen Oligomeren für kinetische Vorgänge wie das Fließen und die Übertragung der Erkenntnisse auf Lebensmittelprozesse. 2023."},"title":"Die Bedeutung der Knäuelbildung bei künstlichen Oligomeren für kinetische Vorgänge wie das Fließen und die Übertragung der Erkenntnisse auf Lebensmittelprozesse","status":"public","year":"2023","author":[{"first_name":"Marta","last_name":"Psiuk","full_name":"Psiuk, Marta"},{"id":"12013","last_name":"Wilhelm","first_name":"Patrick","full_name":"Wilhelm, Patrick"},{"id":"12119","full_name":"Müller, Ulrich","last_name":"Müller","first_name":"Ulrich"},{"full_name":"Gebhardt, Ronald","first_name":"Ronald","last_name":"Gebhardt"}],"conference":{"end_date":"2023-03-15","start_date":"2023-03-14","location":"Bochum","name":"ProcessNet-Fachgruppen-Sitzung Lebensmittelverfahrenstechnik"},"department":[{"_id":"DEP4009"},{"_id":"DEP4028"}]},{"date_updated":"2024-11-06T16:26:37Z","user_id":"12013","type":"conference_poster","date_created":"2024-02-23T15:45:59Z","_id":"11106","language":[{"iso":"ger"}],"keyword":["essential oil","oregano","steam distillation","vacuum","temperature impact","oil glandular"],"citation":{"short":"B. Barakat, K. Schwarzer, P. Wilhelm, U. Müller, Untersuchung des Drüsenschuppenaufschlusses bei Oregano-Pflanzen in Abhängigkeit vom Druck und der Temperatur mittels einer modifizierten Sichtzellen-Apparatur, 2023.","chicago-de":"Barakat, Bayan, Knut Schwarzer, Patrick Wilhelm und Ulrich Müller. 2023. Untersuchung des Drüsenschuppenaufschlusses bei Oregano-Pflanzen in Abhängigkeit vom Druck und der Temperatur mittels einer modifizierten Sichtzellen-Apparatur.","din1505-2-1":"Barakat, Bayan ; Schwarzer, Knut ; Wilhelm, Patrick ; Müller, Ulrich: Untersuchung des Drüsenschuppenaufschlusses bei Oregano-Pflanzen in Abhängigkeit vom Druck und der Temperatur mittels einer modifizierten Sichtzellen-Apparatur, 2023","ieee":"B. Barakat, K. Schwarzer, P. Wilhelm, and U. Müller, Untersuchung des Drüsenschuppenaufschlusses bei Oregano-Pflanzen in Abhängigkeit vom Druck und der Temperatur mittels einer modifizierten Sichtzellen-Apparatur. 2023.","apa":"Barakat, B., Schwarzer, K., Wilhelm, P., & Müller, U. (2023). Untersuchung des Drüsenschuppenaufschlusses bei Oregano-Pflanzen in Abhängigkeit vom Druck und der Temperatur mittels einer modifizierten Sichtzellen-Apparatur. ProcessNet-Fachgruppen-Sitzung Lebensmittelverfahrenstechnik, Bochum.","chicago":"Barakat, Bayan, Knut Schwarzer, Patrick Wilhelm, and Ulrich Müller. Untersuchung des Drüsenschuppenaufschlusses bei Oregano-Pflanzen in Abhängigkeit vom Druck und der Temperatur mittels einer modifizierten Sichtzellen-Apparatur, 2023.","ama":"Barakat B, Schwarzer K, Wilhelm P, Müller U. Untersuchung des Drüsenschuppenaufschlusses bei Oregano-Pflanzen in Abhängigkeit vom Druck und der Temperatur mittels einer modifizierten Sichtzellen-Apparatur.; 2023.","van":"Barakat B, Schwarzer K, Wilhelm P, Müller U. Untersuchung des Drüsenschuppenaufschlusses bei Oregano-Pflanzen in Abhängigkeit vom Druck und der Temperatur mittels einer modifizierten Sichtzellen-Apparatur. 2023.","havard":"B. Barakat, K. Schwarzer, P. Wilhelm, U. Müller, Untersuchung des Drüsenschuppenaufschlusses bei Oregano-Pflanzen in Abhängigkeit vom Druck und der Temperatur mittels einer modifizierten Sichtzellen-Apparatur, 2023.","mla":"Barakat, Bayan, et al. Untersuchung des Drüsenschuppenaufschlusses bei Oregano-Pflanzen in Abhängigkeit vom Druck und der Temperatur mittels einer modifizierten Sichtzellen-Apparatur. 2023.","bjps":"Barakat B et al. (2023) Untersuchung des Drüsenschuppenaufschlusses bei Oregano-Pflanzen in Abhängigkeit vom Druck und der Temperatur mittels einer modifizierten Sichtzellen-Apparatur. .","ufg":"Barakat, Bayan u. a.: Untersuchung des Drüsenschuppenaufschlusses bei Oregano-Pflanzen in Abhängigkeit vom Druck und der Temperatur mittels einer modifizierten Sichtzellen-Apparatur, o. O. 2023."},"title":"Untersuchung des Drüsenschuppenaufschlusses bei Oregano-Pflanzen in Abhängigkeit vom Druck und der Temperatur mittels einer modifizierten Sichtzellen-Apparatur","status":"public","conference":{"end_date":"2023-03-15","start_date":"2023-03-14","name":"ProcessNet-Fachgruppen-Sitzung Lebensmittelverfahrenstechnik","location":"Bochum"},"department":[{"_id":"DEP4009"},{"_id":"DEP4028"}],"year":"2023","author":[{"first_name":"Bayan","full_name":"Barakat, Bayan","last_name":"Barakat"},{"first_name":"Knut","last_name":"Schwarzer","id":"13329","full_name":"Schwarzer, Knut"},{"last_name":"Wilhelm","id":"12013","full_name":"Wilhelm, Patrick","first_name":"Patrick"},{"first_name":"Ulrich","last_name":"Müller","full_name":"Müller, Ulrich"}]},{"title":"Untersuchung des Berstverhaltens von Drüsenschuppen der Ätherisch-Ölpflanze Oregano im Unterdruck","citation":{"ama":"Bekonda EA, Barakat B, Schwarzer K, Wilhelm P, Müller U. Untersuchung des Berstverhaltens von Drüsenschuppen der Ätherisch-Ölpflanze Oregano im Unterdruck.; 2023.","ieee":"E. A. Bekonda, B. Barakat, K. Schwarzer, P. Wilhelm, and U. Müller, Untersuchung des Berstverhaltens von Drüsenschuppen der Ätherisch-Ölpflanze Oregano im Unterdruck. 2023.","short":"E.A. Bekonda, B. Barakat, K. Schwarzer, P. Wilhelm, U. Müller, Untersuchung des Berstverhaltens von Drüsenschuppen der Ätherisch-Ölpflanze Oregano im Unterdruck, 2023.","din1505-2-1":"Bekonda, Euphinette Amba ; Barakat, Bayan ; Schwarzer, Knut ; Wilhelm, Patrick ; Müller, Ulrich: Untersuchung des Berstverhaltens von Drüsenschuppen der Ätherisch-Ölpflanze Oregano im Unterdruck, 2023","chicago-de":"Bekonda, Euphinette Amba, Bayan Barakat, Knut Schwarzer, Patrick Wilhelm und Ulrich Müller. 2023. Untersuchung des Berstverhaltens von Drüsenschuppen der Ätherisch-Ölpflanze Oregano im Unterdruck.","van":"Bekonda EA, Barakat B, Schwarzer K, Wilhelm P, Müller U. Untersuchung des Berstverhaltens von Drüsenschuppen der Ätherisch-Ölpflanze Oregano im Unterdruck. 2023.","mla":"Bekonda, Euphinette Amba, et al. Untersuchung des Berstverhaltens von Drüsenschuppen der Ätherisch-Ölpflanze Oregano im Unterdruck. 2023.","havard":"E.A. Bekonda, B. Barakat, K. Schwarzer, P. Wilhelm, U. Müller, Untersuchung des Berstverhaltens von Drüsenschuppen der Ätherisch-Ölpflanze Oregano im Unterdruck, 2023.","bjps":"Bekonda EA et al. (2023) Untersuchung des Berstverhaltens von Drüsenschuppen der Ätherisch-Ölpflanze Oregano im Unterdruck. .","ufg":"Bekonda, Euphinette Amba u. a.: Untersuchung des Berstverhaltens von Drüsenschuppen der Ätherisch-Ölpflanze Oregano im Unterdruck, o. O. 2023.","apa":"Bekonda, E. A., Barakat, B., Schwarzer, K., Wilhelm, P., & Müller, U. (2023). Untersuchung des Berstverhaltens von Drüsenschuppen der Ätherisch-Ölpflanze Oregano im Unterdruck. 9. DFA-Tagung für Arznei- und Gewürzpflanzenforschung, Freising.","chicago":"Bekonda, Euphinette Amba, Bayan Barakat, Knut Schwarzer, Patrick Wilhelm, and Ulrich Müller. Untersuchung des Berstverhaltens von Drüsenschuppen der Ätherisch-Ölpflanze Oregano im Unterdruck, 2023."},"conference":{"location":"Freising","name":"9. DFA-Tagung für Arznei- und Gewürzpflanzenforschung","start_date":"2023-09-11","end_date":"2023-09-14"},"department":[{"_id":"DEP4009"},{"_id":"DEP4028"}],"author":[{"first_name":"Euphinette Amba","full_name":"Bekonda, Euphinette Amba","last_name":"Bekonda"},{"full_name":"Barakat, Bayan","first_name":"Bayan","last_name":"Barakat"},{"id":"13329","full_name":"Schwarzer, Knut","last_name":"Schwarzer","first_name":"Knut"},{"full_name":"Wilhelm, Patrick","first_name":"Patrick","last_name":"Wilhelm","id":"12013"},{"first_name":"Ulrich","last_name":"Müller","full_name":"Müller, Ulrich","id":"12119"}],"year":"2023","status":"public","date_created":"2024-02-23T15:54:43Z","type":"conference_poster","date_updated":"2024-11-06T16:26:55Z","user_id":"12013","language":[{"iso":"ger"}],"keyword":["essential oil","oregano","steam distillation","vacuum","temperature impact","oil glandular"],"_id":"11107"},{"conference":{"start_date":"2023-03-14","end_date":"2023-03-15","location":"Bochum","name":"ProcessNet-Fachgruppen-Sitzung Lebensmittelverfahrenstechnik"},"department":[{"_id":"DEP4000"},{"_id":"DEP4028"},{"_id":"DEP1308"}],"year":"2023","author":[{"first_name":"André","full_name":"Blome, André","last_name":"Blome","id":"62117"},{"first_name":"Mario","last_name":"Luttmann","full_name":"Luttmann, Mario","id":"63215"},{"last_name":"Jekle","full_name":"Jekle, Mario","first_name":"Mario"},{"id":"45666","full_name":"Frahm, Björn","last_name":"Frahm","first_name":"Björn"},{"first_name":"Ulrich","last_name":"Müller","full_name":"Müller, Ulrich","id":"12119"}],"status":"public","title":"Untersuchung der räumlichen Verteilung von viskoelastischen Kenngrößen während der Weizenteigbereitung","citation":{"van":"Blome A, Luttmann M, Jekle M, Frahm B, Müller U. Untersuchung der räumlichen Verteilung von viskoelastischen Kenngrößen während der Weizenteigbereitung. 2023.","mla":"Blome, André, et al. Untersuchung der räumlichen Verteilung von viskoelastischen Kenngrößen während der Weizenteigbereitung. 2023.","bjps":"Blome A et al. (2023) Untersuchung der räumlichen Verteilung von viskoelastischen Kenngrößen während der Weizenteigbereitung. .","havard":"A. Blome, M. Luttmann, M. Jekle, B. Frahm, U. Müller, Untersuchung der räumlichen Verteilung von viskoelastischen Kenngrößen während der Weizenteigbereitung, 2023.","ufg":"Blome, André u. a.: Untersuchung der räumlichen Verteilung von viskoelastischen Kenngrößen während der Weizenteigbereitung, o. O. 2023.","apa":"Blome, A., Luttmann, M., Jekle, M., Frahm, B., & Müller, U. (2023). Untersuchung der räumlichen Verteilung von viskoelastischen Kenngrößen während der Weizenteigbereitung. ProcessNet-Fachgruppen-Sitzung Lebensmittelverfahrenstechnik, Bochum.","chicago":"Blome, André, Mario Luttmann, Mario Jekle, Björn Frahm, and Ulrich Müller. Untersuchung der räumlichen Verteilung von viskoelastischen Kenngrößen während der Weizenteigbereitung, 2023.","short":"A. Blome, M. Luttmann, M. Jekle, B. Frahm, U. Müller, Untersuchung der räumlichen Verteilung von viskoelastischen Kenngrößen während der Weizenteigbereitung, 2023.","din1505-2-1":"Blome, André ; Luttmann, Mario ; Jekle, Mario ; Frahm, Björn ; Müller, Ulrich: Untersuchung der räumlichen Verteilung von viskoelastischen Kenngrößen während der Weizenteigbereitung, 2023","chicago-de":"Blome, André, Mario Luttmann, Mario Jekle, Björn Frahm und Ulrich Müller. 2023. Untersuchung der räumlichen Verteilung von viskoelastischen Kenngrößen während der Weizenteigbereitung.","ama":"Blome A, Luttmann M, Jekle M, Frahm B, Müller U. Untersuchung der räumlichen Verteilung von viskoelastischen Kenngrößen während der Weizenteigbereitung.; 2023.","ieee":"A. Blome, M. Luttmann, M. Jekle, B. Frahm, and U. Müller, Untersuchung der räumlichen Verteilung von viskoelastischen Kenngrößen während der Weizenteigbereitung. 2023."},"language":[{"iso":"ger"}],"_id":"11109","type":"conference_speech","date_created":"2024-02-23T16:23:17Z","date_updated":"2025-10-17T18:23:17Z","user_id":"81304"},{"status":"public","conference":{"location":"Bochum","name":"ProcessNet-Fachgruppen-Sitzung Lebensmittelverfahrenstechnik","start_date":"2023-03-14","end_date":"2023-03-15"},"department":[{"_id":"DEP4000"},{"_id":"DEP4028"},{"_id":"DEP5023"},{"_id":"DEP1308"}],"author":[{"last_name":"Blome","first_name":"André","full_name":"Blome, André","id":"62117"},{"last_name":"Luttmann","first_name":"Mario","id":"63215","full_name":"Luttmann, Mario"},{"last_name":"Segermann","full_name":"Segermann, Jan","id":"81965","first_name":"Jan"},{"first_name":"Mario","last_name":"Jekle","full_name":"Jekle, Mario"},{"last_name":"Frahm","first_name":"Björn","id":"45666","full_name":"Frahm, Björn"},{"first_name":"Ulrich","last_name":"Müller","id":"12119","full_name":"Müller, Ulrich"}],"year":"2023","citation":{"ieee":"A. Blome, M. Luttmann, J. Segermann, M. Jekle, B. Frahm, and U. Müller, Vorstellung des Projektes „Teig 4.0“ - Prozessoptimierung im Bereich der industriellen Weizenteigverarbeitung. 2023.","ama":"Blome A, Luttmann M, Segermann J, Jekle M, Frahm B, Müller U. Vorstellung des Projektes „Teig 4.0“ - Prozessoptimierung im Bereich der industriellen Weizenteigverarbeitung.; 2023.","short":"A. Blome, M. Luttmann, J. Segermann, M. Jekle, B. Frahm, U. Müller, Vorstellung des Projektes „Teig 4.0“ - Prozessoptimierung im Bereich der industriellen Weizenteigverarbeitung, 2023.","din1505-2-1":"Blome, André ; Luttmann, Mario ; Segermann, Jan ; Jekle, Mario ; Frahm, Björn ; Müller, Ulrich: Vorstellung des Projektes „Teig 4.0“ - Prozessoptimierung im Bereich der industriellen Weizenteigverarbeitung, 2023","chicago-de":"Blome, André, Mario Luttmann, Jan Segermann, Mario Jekle, Björn Frahm und Ulrich Müller. 2023. Vorstellung des Projektes „Teig 4.0“ - Prozessoptimierung im Bereich der industriellen Weizenteigverarbeitung.","apa":"Blome, A., Luttmann, M., Segermann, J., Jekle, M., Frahm, B., & Müller, U. (2023). Vorstellung des Projektes „Teig 4.0“ - Prozessoptimierung im Bereich der industriellen Weizenteigverarbeitung. ProcessNet-Fachgruppen-Sitzung Lebensmittelverfahrenstechnik, Bochum.","chicago":"Blome, André, Mario Luttmann, Jan Segermann, Mario Jekle, Björn Frahm, and Ulrich Müller. Vorstellung des Projektes „Teig 4.0“ - Prozessoptimierung im Bereich der industriellen Weizenteigverarbeitung, 2023.","van":"Blome A, Luttmann M, Segermann J, Jekle M, Frahm B, Müller U. Vorstellung des Projektes „Teig 4.0“ - Prozessoptimierung im Bereich der industriellen Weizenteigverarbeitung. 2023.","havard":"A. Blome, M. Luttmann, J. Segermann, M. Jekle, B. Frahm, U. Müller, Vorstellung des Projektes „Teig 4.0“ - Prozessoptimierung im Bereich der industriellen Weizenteigverarbeitung, 2023.","bjps":"Blome A et al. (2023) Vorstellung des Projektes „Teig 4.0“ - Prozessoptimierung im Bereich der industriellen Weizenteigverarbeitung. .","mla":"Blome, André, et al. Vorstellung des Projektes „Teig 4.0“ - Prozessoptimierung im Bereich der industriellen Weizenteigverarbeitung. 2023.","ufg":"Blome, André u. a.: Vorstellung des Projektes „Teig 4.0“ - Prozessoptimierung im Bereich der industriellen Weizenteigverarbeitung, o. O. 2023."},"title":"Vorstellung des Projektes „Teig 4.0“ - Prozessoptimierung im Bereich der industriellen Weizenteigverarbeitung","language":[{"iso":"ger"}],"_id":"11110","date_updated":"2025-10-17T18:23:34Z","user_id":"81304","type":"conference_poster","date_created":"2024-02-23T16:32:00Z"},{"status":"public","page":"1-23","main_file_link":[{"open_access":"1"}],"author":[{"full_name":"Wefing, Patrick","first_name":"Patrick","id":"68976","last_name":"Wefing"},{"orcid":"0000-0002-3685-6383","first_name":"Marc","last_name":"Trilling","full_name":"Trilling, Marc","id":"81622"},{"first_name":"Arthur","last_name":"Gossen","id":"76446","full_name":"Gossen, Arthur"},{"last_name":"Neubauer","first_name":"Peter","full_name":"Neubauer, Peter"},{"first_name":"Jan","id":"13209","last_name":"Schneider","full_name":"Schneider, Jan","orcid":"0000-0001-6401-8873"}],"year":"2023","volume":129,"citation":{"short":"P. Wefing, M. Trilling, A. Gossen, P. Neubauer, J. Schneider, Journal of The Institute of Brewing 129 (2023) 1–23.","chicago-de":"Wefing, Patrick, Marc Trilling, Arthur Gossen, Peter Neubauer und Jan Schneider. 2023. A continuous mashing plant controlled by mean residence time. Journal of The Institute of Brewing 129, Nr. 1: 1–23. doi:10.58430/jib.v129i1.7, .","din1505-2-1":"Wefing, Patrick ; Trilling, Marc ; Gossen, Arthur ; Neubauer, Peter ; Schneider, Jan: A continuous mashing plant controlled by mean residence time. In: Journal of The Institute of Brewing Bd. 129, Wiley (2023), Nr. 1, S. 1–23","van":"Wefing P, Trilling M, Gossen A, Neubauer P, Schneider J. A continuous mashing plant controlled by mean residence time. Journal of The Institute of Brewing. 2023;129(1):1–23.","ama":"Wefing P, Trilling M, Gossen A, Neubauer P, Schneider J. A continuous mashing plant controlled by mean residence time. Journal of The Institute of Brewing. 2023;129(1):1-23. doi:10.58430/jib.v129i1.7","ufg":"Wefing, Patrick u. a.: A continuous mashing plant controlled by mean residence time, in: Journal of The Institute of Brewing 129 (2023), H. 1, S. 1–23.","bjps":"Wefing P et al. (2023) A Continuous Mashing Plant Controlled by Mean Residence Time. Journal of The Institute of Brewing 129, 1–23.","havard":"P. Wefing, M. Trilling, A. Gossen, P. Neubauer, J. Schneider, A continuous mashing plant controlled by mean residence time, Journal of The Institute of Brewing. 129 (2023) 1–23.","mla":"Wefing, Patrick, et al. “A Continuous Mashing Plant Controlled by Mean Residence Time.” Journal of The Institute of Brewing, vol. 129, no. 1, 2023, pp. 1–23, https://doi.org/10.58430/jib.v129i1.7.","apa":"Wefing, P., Trilling, M., Gossen, A., Neubauer, P., & Schneider, J. (2023). A continuous mashing plant controlled by mean residence time. Journal of The Institute of Brewing, 129(1), 1–23. https://doi.org/10.58430/jib.v129i1.7","ieee":"P. Wefing, M. Trilling, A. Gossen, P. Neubauer, and J. Schneider, “A continuous mashing plant controlled by mean residence time,” Journal of The Institute of Brewing, vol. 129, no. 1, pp. 1–23, 2023, doi: 10.58430/jib.v129i1.7.","chicago":"Wefing, Patrick, Marc Trilling, Arthur Gossen, Peter Neubauer, and Jan Schneider. “A Continuous Mashing Plant Controlled by Mean Residence Time.” Journal of The Institute of Brewing 129, no. 1 (2023): 1–23. https://doi.org/10.58430/jib.v129i1.7."},"title":"A continuous mashing plant controlled by mean residence time","keyword":["ontinuous mashing","continuous stirred tank reactor","mean residence time","fermentable sugar"],"language":[{"iso":"eng"}],"oa":"1","date_updated":"2025-01-30T15:33:02Z","publication":"Journal of The Institute of Brewing","date_created":"2023-04-12T07:26:12Z","publisher":"Wiley","quality_controlled":"1","issue":"1","abstract":[{"lang":"eng","text":"Continuous processes offer more environmentally friendlier beer production compared to the batch production. However, the continuous production of mashing has not become state-of-the-art in the brewing industry. The controllability and flexibility of this process still has hurdles for practical implementation, but which are necessary to react to changing raw materials. Once overcome, a continuous mashing can be efficiently adapted to the raw materials. Both mean residence time and temperature were investigated as key parameters to influence the extract and fermentable sugar content of the wort. The continuous mashing process was implemented as continuous stirred tank reactor (CSTR) cascade consisting of mashing in (20°C), protein rest (50°C), β-amylase rest (62-64°C), saccharification rest (72°C) and mashing out (78°C). Two different temperature settings for the β-amylase rest were investigated with particular emphasis on fermentable sugars. Analysis of Variance (ANOVA) and a post-hoc analysis showed that the mean residence time and temperature settings were suitable control parameters for the fermentable sugars. In the experimental conditions, the most pronounced effect was with the β-amylase rest. These results broaden the understanding of heterogenous CSTR mashing systems about assembly and selection of process parameters"}],"ddc":["600"],"department":[{"_id":"DEP4018"},{"_id":"DEP1308"},{"_id":"DEP4028"}],"publication_status":"published","_id":"9697","doi":"10.58430/jib.v129i1.7","has_accepted_license":"1","intvolume":" 129","user_id":"83781","type":"scientific_journal_article"},{"type":"research_data","date_created":"2025-03-13T11:07:23Z","date_updated":"2025-10-10T07:48:02Z","user_id":"64952","oa":"1","doi":"10.5281/ZENODO.7782807","_id":"12705","title":"Dataset for A Novel Spectroscopic Approach for Vaseline Quality Discrimination","citation":{"ama":"Fliedner NH, Lohweg V, Pein-Hackelbusch M. Dataset for A Novel Spectroscopic Approach for Vaseline Quality Discrimination. zenodo; 2023. doi:10.5281/ZENODO.7782807","van":"Fliedner NH, Lohweg V, Pein-Hackelbusch M. Dataset for A Novel Spectroscopic Approach for Vaseline Quality Discrimination. zenodo; 2023.","bjps":"Fliedner NH, Lohweg V and Pein-Hackelbusch M (2023) Dataset for A Novel Spectroscopic Approach for Vaseline Quality Discrimination. zenodo.","havard":"N.H. Fliedner, V. Lohweg, M. Pein-Hackelbusch, Dataset for A Novel Spectroscopic Approach for Vaseline Quality Discrimination, zenodo, 2023.","mla":"Fliedner, Niels Hendrik, et al. Dataset for A Novel Spectroscopic Approach for Vaseline Quality Discrimination. zenodo, 2023, https://doi.org/10.5281/ZENODO.7782807.","ufg":"Fliedner, Niels Hendrik/Lohweg, Volker/Pein-Hackelbusch, Miriam: Dataset for A Novel Spectroscopic Approach for Vaseline Quality Discrimination, o. O. 2023.","ieee":"N. H. Fliedner, V. Lohweg, and M. Pein-Hackelbusch, Dataset for A Novel Spectroscopic Approach for Vaseline Quality Discrimination. zenodo, 2023. doi: 10.5281/ZENODO.7782807.","apa":"Fliedner, N. H., Lohweg, V., & Pein-Hackelbusch, M. (2023). Dataset for A Novel Spectroscopic Approach for Vaseline Quality Discrimination. zenodo. https://doi.org/10.5281/ZENODO.7782807","chicago":"Fliedner, Niels Hendrik, Volker Lohweg, and Miriam Pein-Hackelbusch. Dataset for A Novel Spectroscopic Approach for Vaseline Quality Discrimination. zenodo, 2023. https://doi.org/10.5281/ZENODO.7782807.","short":"N.H. Fliedner, V. Lohweg, M. Pein-Hackelbusch, Dataset for A Novel Spectroscopic Approach for Vaseline Quality Discrimination, zenodo, 2023.","din1505-2-1":"Fliedner, Niels Hendrik ; Lohweg, Volker ; Pein-Hackelbusch, Miriam: Dataset for A Novel Spectroscopic Approach for Vaseline Quality Discrimination : zenodo, 2023","chicago-de":"Fliedner, Niels Hendrik, Volker Lohweg und Miriam Pein-Hackelbusch. 2023. Dataset for A Novel Spectroscopic Approach for Vaseline Quality Discrimination. zenodo. doi:10.5281/ZENODO.7782807, ."},"abstract":[{"text":"This dataset contains spectroscopic measurement data and Orange project files used in the INDIN 2023 paper \"A Novel Spectroscopic Approach for Vaseline Quality Discrimination\".","lang":"eng"}],"department":[{"_id":"DEP4028"}],"year":"2023","main_file_link":[{"open_access":"1","url":"https://zenodo.org/records/7782808"}],"author":[{"first_name":"Niels Hendrik","last_name":"Fliedner","full_name":"Fliedner, Niels Hendrik","id":"58709"},{"first_name":"Volker","full_name":"Lohweg, Volker","last_name":"Lohweg","id":"1804","orcid":"0000-0002-3325-7887"},{"first_name":"Miriam","last_name":"Pein-Hackelbusch","id":"64952","full_name":"Pein-Hackelbusch, Miriam","orcid":"0000-0002-7920-0595"}],"publisher":"zenodo","status":"public"},{"author":[{"full_name":"Weishaupt, Imke","first_name":"Imke","last_name":"Weishaupt","id":"58425"}],"year":"2023","status":"public","page":"144","title":"Near infrared spectroscopy as inline analytical tool to optimize the pasteurization process of liquid foods","citation":{"short":"I. Weishaupt, Near Infrared Spectroscopy as Inline Analytical Tool to Optimize the Pasteurization Process of Liquid Foods, Technische Universität Berlin, Berlin, 2023.","chicago-de":"Weishaupt, Imke. 2023. Near infrared spectroscopy as inline analytical tool to optimize the pasteurization process of liquid foods. Berlin: Technische Universität Berlin. doi:https://doi.org/10.14279/depositonce-17804, .","din1505-2-1":"Weishaupt, Imke: Near infrared spectroscopy as inline analytical tool to optimize the pasteurization process of liquid foods. Berlin : Technische Universität Berlin, 2023","apa":"Weishaupt, I. (2023). Near infrared spectroscopy as inline analytical tool to optimize the pasteurization process of liquid foods. Technische Universität Berlin. https://doi.org/10.14279/depositonce-17804","chicago":"Weishaupt, Imke. Near Infrared Spectroscopy as Inline Analytical Tool to Optimize the Pasteurization Process of Liquid Foods. Berlin: Technische Universität Berlin, 2023. https://doi.org/10.14279/depositonce-17804.","van":"Weishaupt I. Near infrared spectroscopy as inline analytical tool to optimize the pasteurization process of liquid foods. Berlin: Technische Universität Berlin; 2023. 144 p.","havard":"I. Weishaupt, Near infrared spectroscopy as inline analytical tool to optimize the pasteurization process of liquid foods, Technische Universität Berlin, Berlin, 2023.","bjps":"Weishaupt I (2023) Near Infrared Spectroscopy as Inline Analytical Tool to Optimize the Pasteurization Process of Liquid Foods. Berlin: Technische Universität Berlin.","mla":"Weishaupt, Imke. Near Infrared Spectroscopy as Inline Analytical Tool to Optimize the Pasteurization Process of Liquid Foods. Technische Universität Berlin, 2023, https://doi.org/10.14279/depositonce-17804.","ufg":"Weishaupt, Imke: Near infrared spectroscopy as inline analytical tool to optimize the pasteurization process of liquid foods, Berlin 2023.","ieee":"I. Weishaupt, Near infrared spectroscopy as inline analytical tool to optimize the pasteurization process of liquid foods. Berlin: Technische Universität Berlin, 2023. doi: https://doi.org/10.14279/depositonce-17804.","ama":"Weishaupt I. Near Infrared Spectroscopy as Inline Analytical Tool to Optimize the Pasteurization Process of Liquid Foods. Technische Universität Berlin; 2023. doi:https://doi.org/10.14279/depositonce-17804"},"keyword":["fruit juice pasteurization","near infrared spectroscopy","process optimization","multivariate statistics","inline process analytics","Fruchtsaftpasteurisation","Prozessoptimierung","Nahinfrarotspektroskopie","multivariate Statistik","Inline-Prozessanalytik"],"language":[{"iso":"eng"}],"date_created":"2026-01-09T11:56:40Z","supervisor":[{"full_name":"Rappsilber, Juri ","first_name":"Juri ","last_name":"Rappsilber"},{"full_name":"Neubauer, Peter ","first_name":"Peter ","last_name":"Neubauer"},{"orcid":"0000-0001-6401-8873","first_name":"Jan","last_name":"Schneider","full_name":"Schneider, Jan","id":"13209"},{"full_name":"Garbe, Leif-Alexander ","first_name":"Leif-Alexander ","last_name":"Garbe"}],"date_updated":"2026-01-12T08:47:34Z","department":[{"_id":"DEP4028"}],"abstract":[{"lang":"eng","text":"The process of thermal preservation of liquid foods is a safety-relevant process step in the processing of products such as fruit juices and is associated with a high-energy expenditure and safety margin. There are already various approaches to improve this conventionally managed process step in terms of product and resource preservation. Compared to these novel technologies, the use of real-time process analytics offers great potential to improve already existing process plants by implementing inline capable process analytical tools. This allows direct control of the reactions taking place and changes during the running process. Instead of post process, random product control, quality control during the process can be made rendered. The chemical and pharmaceutical industry serves as a reference industry for the use of process analytical tools, although the reactions and product matrices are less complex. In the food industry, on the other hand, there is a greater variation in raw materials and intermediate products. In addition, a large number of reactions can take place in parallel within a process, and the physical states and properties of the individual components can vary. A uniform set of rules for the use of process analytical tools does not exist here. Each product, each process provides its own research potential, so that a large research gap opens up in the area of the food industry.\r\nIn order to contribute to closing this gap, this thesis presents a novel approach to improve the process of pasteurization of liquid food. For fruit juices as an application, near infrared spectroscopy in combination with chemometric methods was applied to make the process more product specific. Based on known weaknesses of the process, the relevant aspects for a product-specific treatment were identified. In the further course, the suitability of near infrared spectroscopy as a process analytical tool in the process of pasteurization was verified. Moreover, it was investigated whether a sufficiently accurate identification of the product type as well as the microbiologically relevant properties can be achieved by the application of chemometric methods. In the course of this, the suitability of the measurement methodology was confirmed and solutions were established for any process influences. The product classification and description of the microbiologically relevant parameters extract content and pH value were also implemented with sufficient accuracy. Knowing the destruction kinetics of relevant microorganisms, the product-specific determination of target values for the necessary lethal heat input could be realized. In addition, an analysis of the actual values was carried out on the basis of a chemometric regression method by inferring the microbiological pasteurization effect through the chemical reaction of acid hydrolytic sucrose degradation by means of the indirect approach. This required knowledge of the chemical reaction kinetics and mahematical modeling of the degradation behavior. The novel approach could be confirmed by calculations using results from off-line analysis, whereas the use of near infrared spectroscopy as an inline method still revealed potential for optimization with respect to measurement accuracies.\r\nIn summary, the results of this work provide a promising opportunity to make conventional processes for the preservation of liquid foods more product-specific by using near-infrared spectroscopy as an inline-capable and multimodal sensor technique, leading to an increase in process efficiency and product quality."},{"text":"Der Prozess der thermischen Haltbarmachung von flüssigen Lebensmitteln ist ein sicherheitsrelevanter Prozessschritt in der Verarbeitung von Produkten wie Fruchtsäften und ist mit einem hohen energetischen Aufwand und Sicherheitszuschlag verbunden. Um diesen konventionell geführten Prozessschritt hinsichtlich Produkt- und Ressourcenschonung zu optimieren, gibt es bereits verschiedene Ansätze. Im Vergleich zu neuartigen Technologien bietet der Einsatz von Echtzeit-Prozessanalytik großes Potential bereits bestehende Prozessanlagen durch die Implementierung inlinefähiger Prozessanalysetools zu verbessern. Dies ermöglicht eine Kontrolle ablaufender Reaktionen im laufenden Prozess. Anstelle nachgelagerter, stichprobenartiger Produktkontrolle kann eine Qualitätslenkung im Prozess erfolgen. Vorbildindustrie bezüglich des Einsatzes von Prozessanalysetools ist die pharmazeutische Industrie, wo Reaktionen und Produktmatrices allerdings weniger komplex sind. In der Lebensmittelindustrie gibt es eine größere Schwankungsbreite der Rohstoffe und Zwischenprodukte. Zudem können innerhalb eines Prozesses eine Vielzahl an Reaktionen parallel ablaufen und die Zustandsformen und Eigenschaften der einzelnen Komponenten variieren. Ein einheitliches Regelwerk zum Einsatz der Prozessanalysetools existiert nicht. Jedes Produkt, jeder Prozess liefert eigenes Forschungspotential, sodass sich im Bereich der Lebensmittelindustrie eine große Forschungslücke auftut.\r\nUm einen Beitrag zur Schließung dieser Lücke zu leisten, zeigt diese Arbeit einen neuartigen Lösungsansatz auf, um den Prozess der Pasteurisation flüssiger Lebensmittel zu verbessern. Am Anwendungsfall von Fruchtsäften wurde der Einsatz von Nahinfrarotspektroskopie in Kombination mit chemometrischen Methoden genutzt, um den Prozess produktspezifischer zu gestalten. Ausgehend von bekannten Schwachstellen des Prozesses wurden die relevanten Aspekte identifiziert, deren Kenntnis für eine produktspezifische Behandlung relevant sind. Angefangen mit der Überprüfung der Eignung von Nahinfrarotspektroskopie als Prozessanalysetool im Prozess der Pasteurisation, wurde untersucht, ob eine Identifikation des Produkttyps sowie der mikrobiologisch relevanten Eigenschaften durch die Anwendung chemometrischer Methoden erfolgen kann. In diesem Zuge konnte eine Eignung der Messmethodik bestätigt werden und für etwaige Prozesseinflüsse Lösungsansätze etabliert werden. Auch die Produktklassifizierung und Beschreibung der mikrobiologisch relevanten Parameter Extraktgehalt und pH-Wert wurden hinreichend genau umgesetzt. Unter Kenntnis der Abtötungskinetiken entsprechend relevanter Mikroorganismen konnte die produktspezifische Ermittlung für Sollwerte des notwendigen letalen Hitzeeintrags realisiert werden. Im Weiteren wurde eine Analyse der Ist-Werte auf Basis einer chemometrischen Regressionsmethode durchgeführt, indem mittels des indirekten Ansatzes über die chemische Reaktion der säurehydrolytischen Saccharosedegradation auf den mikrobiologischen Pasteurisationseffekt geschlossen wurde. Dazu war die Kenntnis der chemischen Reaktionskinetik notwendig und die mathematische Modellierung des Abbauverhaltens. Der neuartige Ansatz konnte mittels Berechnungen unter Verwendung von Ergebnissen der Offline-Analytik bestätigt werden. Der Einsatz von Nahinfrarotspektroskopie als Inline- Methode hingegen offenbarte Optimierungspotenzial hinsichtlich der Messgenauigkeiten.\r\nZusammenfassend liefern die Ergebnisse dieser Arbeit eine vielversprechende Möglichkeit herkömmliche Prozesse zur Haltbarmachung von flüssigen Lebensmitteln durch den Einsatz von Nahinfrarotspektroskopie als inlinefähige, multimodale Sensortechnik produktspezifischer zu gestalten, was zur Steigerung der Prozesseffizienz und Produktqualität führt.","lang":"ger"}],"publisher":"Technische Universität Berlin","defense_date":"2023-05-05","publication_status":"published","place":"Berlin","_id":"13335","doi":"https://doi.org/10.14279/depositonce-17804","type":"dissertation","user_id":"83781"},{"date_updated":"2026-03-12T11:52:14Z","date_created":"2022-02-28T10:50:48Z","publication_identifier":{"issn":["1866-5195 "],"eissn":["1613-2041"]},"publication":"Brewing science","language":[{"iso":"eng"}],"keyword":["near infrared spectroscopy","apple juice","pasteurisation","acid hydrolytic sucrose degradation","inline measure-ment of heat input","pasteurisation units"],"oa":"1","volume":75,"citation":{"ieee":"I. Weishaupt, P. Neubauer, and J. Schneider, “Approach to an inline monitoring of the heat impact in a high temperature short time treatment (HTST) of juice with the help of a chemical marker,” Brewing science, vol. 75, no. 1/2, pp. 1–8, 2022, doi: 10.23763/BrSc21-20weishaupt.","ama":"Weishaupt I, Neubauer P, Schneider J. Approach to an inline monitoring of the heat impact in a high temperature short time treatment (HTST) of juice with the help of a chemical marker. Brewing science. 2022;75(1/2):1-8. doi:10.23763/BrSc21-20weishaupt","apa":"Weishaupt, I., Neubauer, P., & Schneider, J. (2022). Approach to an inline monitoring of the heat impact in a high temperature short time treatment (HTST) of juice with the help of a chemical marker. Brewing Science, 75(1/2), 1–8. https://doi.org/10.23763/BrSc21-20weishaupt","chicago":"Weishaupt, Imke, Peter Neubauer, and Jan Schneider. “Approach to an Inline Monitoring of the Heat Impact in a High Temperature Short Time Treatment (HTST) of Juice with the Help of a Chemical Marker.” Brewing Science 75, no. 1/2 (2022): 1–8. https://doi.org/10.23763/BrSc21-20weishaupt.","van":"Weishaupt I, Neubauer P, Schneider J. Approach to an inline monitoring of the heat impact in a high temperature short time treatment (HTST) of juice with the help of a chemical marker. Brewing science. 2022;75(1/2):1–8.","ufg":"Weishaupt, Imke/Neubauer, Peter/Schneider, Jan: Approach to an inline monitoring of the heat impact in a high temperature short time treatment (HTST) of juice with the help of a chemical marker, in: Brewing science 75 (2022), H. 1/2, S. 1–8.","mla":"Weishaupt, Imke, et al. “Approach to an Inline Monitoring of the Heat Impact in a High Temperature Short Time Treatment (HTST) of Juice with the Help of a Chemical Marker.” Brewing Science, vol. 75, no. 1/2, 2022, pp. 1–8, https://doi.org/10.23763/BrSc21-20weishaupt.","bjps":"Weishaupt I, Neubauer P and Schneider J (2022) Approach to an Inline Monitoring of the Heat Impact in a High Temperature Short Time Treatment (HTST) of Juice with the Help of a Chemical Marker. Brewing science 75, 1–8.","havard":"I. Weishaupt, P. Neubauer, J. Schneider, Approach to an inline monitoring of the heat impact in a high temperature short time treatment (HTST) of juice with the help of a chemical marker, Brewing Science. 75 (2022) 1–8.","short":"I. Weishaupt, P. Neubauer, J. Schneider, Brewing Science 75 (2022) 1–8.","din1505-2-1":"Weishaupt, Imke ; Neubauer, Peter ; Schneider, Jan: Approach to an inline monitoring of the heat impact in a high temperature short time treatment (HTST) of juice with the help of a chemical marker. In: Brewing science Bd. 75, Carl (2022), Nr. 1/2, S. 1–8","chicago-de":"Weishaupt, Imke, Peter Neubauer und Jan Schneider. 2022. Approach to an inline monitoring of the heat impact in a high temperature short time treatment (HTST) of juice with the help of a chemical marker. Brewing science 75, Nr. 1/2: 1–8. doi:10.23763/BrSc21-20weishaupt, ."},"title":"Approach to an inline monitoring of the heat impact in a high temperature short time treatment (HTST) of juice with the help of a chemical marker","page":"1-8","status":"public","external_id":{"isi":["000858906600001"]},"author":[{"last_name":"Weishaupt","id":"58425","full_name":"Weishaupt, Imke","first_name":"Imke"},{"full_name":"Neubauer, Peter","first_name":"Peter","last_name":"Neubauer"},{"orcid":"0000-0001-6401-8873","id":"13209","first_name":"Jan","last_name":"Schneider","full_name":"Schneider, Jan"}],"year":"2022","main_file_link":[{"url":"https://www.researchgate.net/publication/360806853_Approach_to_an_inline_monitoring_of_the_heat_impact_in_a_high_temperature_short_time_treatment_HTST_of_juice_with_the_help_of_a_chemical_marker","open_access":"1"}],"intvolume":" 75","user_id":"83778","type":"journal_article","doi":"10.23763/BrSc21-20weishaupt","_id":"7090","publication_status":"published","isi":"1","publisher":"Carl","issue":"1/2","abstract":[{"text":"The conventional method for the determination of the lethal heat load during pasteurisation (expressed in so-called pasteurisation units (PU)) by measuring temperature and flow rate provides known inaccuracies and requires safety margins in terms of a planned over-pasteurisation to the detriment of the product quality. Based on the hypothesis that chemical conversions correlate with applied heat input, despite the differences in reaction kinetics between chemical conversion and microbiological inactivation, inline near infrared spectroscopy (NIRS) was investigated to identify and quantify applied PU. Acid hydrolytic sucrose degradation was confirmed a favourable marker reaction. In a first step by still using offline analytics (HPLC) and a calculation the feasibility and plausibility in principle could be proved. Compared with conventional PU deviation of only 0.3% were found when using the chemical marker reaction. However, the inline application using NIRS showed too high variations. The too low accuracy of the NIRS model for the sucrose measurement was identified of being the cause for failing the overall goal. Improvements in the inline determination seem to be promising.","lang":"eng"}],"department":[{"_id":"DEP4018"},{"_id":"DEP1308"},{"_id":"DEP4028"}]},{"_id":"7443","place":"Nürnberg","language":[{"iso":"ger"}],"user_id":"83781","date_updated":"2025-01-30T15:35:32Z","publication_identifier":{"issn":["1866-5195 "]},"publication":"Brauwelt","date_created":"2022-04-01T11:07:17Z","type":"industry_journal_article","publisher":"Fachverlag Hans Carl GmbH","status":"public","page":"304-308","issue":"22","author":[{"first_name":"Patrick","full_name":"Wefing, Patrick","last_name":"Wefing","id":"68976"},{"orcid":"0000-0001-6401-8873","id":"13209","full_name":"Schneider, Jan","first_name":"Jan","last_name":"Schneider"}],"year":"2022","department":[{"_id":"DEP1308"},{"_id":"DEP4028"}],"citation":{"ieee":"P. Wefing and J. Schneider, “FAN-Messung während des Maischens,” Brauwelt, vol. 12–13, no. 22, pp. 304–308, 2022.","ama":"Wefing P, Schneider J. FAN-Messung während des Maischens. Brauwelt. 2022;12-13(22):304-308.","short":"P. Wefing, J. Schneider, Brauwelt 12–13 (2022) 304–308.","din1505-2-1":"Wefing, Patrick ; Schneider, Jan: FAN-Messung während des Maischens. In: Brauwelt Bd. 12–13. Nürnberg, Fachverlag Hans Carl GmbH (2022), Nr. 22, S. 304–308","chicago-de":"Wefing, Patrick und Jan Schneider. 2022. FAN-Messung während des Maischens. Brauwelt 12–13, Nr. 22: 304–308.","apa":"Wefing, P., & Schneider, J. (2022). FAN-Messung während des Maischens. Brauwelt, 12–13(22), 304–308.","chicago":"Wefing, Patrick, and Jan Schneider. “FAN-Messung während des Maischens.” Brauwelt 12–13, no. 22 (2022): 304–8.","van":"Wefing P, Schneider J. FAN-Messung während des Maischens. Brauwelt. 2022;12–13(22):304–8.","ufg":"Wefing, Patrick/Schneider, Jan: FAN-Messung während des Maischens, in: Brauwelt 12–13 (2022), H. 22, S. 304–308.","mla":"Wefing, Patrick, and Jan Schneider. “FAN-Messung während des Maischens.” Brauwelt, vol. 12–13, no. 22, 2022, pp. 304–08.","bjps":"Wefing P and Schneider J (2022) FAN-Messung während des Maischens. Brauwelt 12–13, 304–308.","havard":"P. Wefing, J. Schneider, FAN-Messung während des Maischens, Brauwelt. 12–13 (2022) 304–308."},"volume":"12-13","publication_status":"published","title":"FAN-Messung während des Maischens"},{"_id":"7444","language":[{"iso":"eng"}],"publication":"38th Congress of the European Brewery Convention (EBC 2022) : held 30 May - 1 June 2022, Madrid, Spain","publication_identifier":{"isbn":["978-1-7138-7038-8"]},"type":"conference_speech","date_created":"2022-04-01T11:29:28Z","user_id":"83781","date_updated":"2025-01-30T15:35:55Z","author":[{"first_name":"Patrick","id":"68976","full_name":"Wefing, Patrick","last_name":"Wefing"},{"full_name":"Conradi, Florian","first_name":"Florian","id":"68967","last_name":"Conradi"},{"first_name":"Johannes","last_name":"Rämisch","full_name":"Rämisch, Johannes"},{"first_name":"Peter","last_name":"Neubauer","full_name":"Neubauer, Peter"},{"full_name":"Schneider, Jan","id":"13209","first_name":"Jan","last_name":"Schneider","orcid":"0000-0001-6401-8873"}],"year":"2022","conference":{"start_date":"2022-05-30","end_date":"2022-06-01","name":"European Brewery Convention 2022","location":"Madrid"},"department":[{"_id":"DEP4018"},{"_id":"DEP1308"},{"_id":"DEP4028"}],"publisher":"Curran Associates, Inc.","status":"public","title":"Machine learning aided free amino nitrogen determination in beer mash with an inline NIR transflectance ","citation":{"ufg":"Wefing, Patrick u. a.: Machine learning aided free amino nitrogen determination in beer mash with an inline NIR transflectance , o. O. 2022.","bjps":"Wefing P et al. (2022) Machine Learning Aided Free Amino Nitrogen Determination in Beer Mash with an Inline NIR Transflectance . Curran Associates, Inc.","havard":"P. Wefing, F. Conradi, J. Rämisch, P. Neubauer, J. Schneider, Machine learning aided free amino nitrogen determination in beer mash with an inline NIR transflectance , Curran Associates, Inc., 2022.","mla":"Wefing, Patrick, et al. “Machine Learning Aided Free Amino Nitrogen Determination in Beer Mash with an Inline NIR Transflectance .” 38th Congress of the European Brewery Convention (EBC 2022) : Held 30 May - 1 June 2022, Madrid, Spain, Curran Associates, Inc., 2022.","van":"Wefing P, Conradi F, Rämisch J, Neubauer P, Schneider J. Machine learning aided free amino nitrogen determination in beer mash with an inline NIR transflectance . 38th Congress of the European Brewery Convention (EBC 2022) : held 30 May - 1 June 2022, Madrid, Spain. Curran Associates, Inc.; 2022.","ama":"Wefing P, Conradi F, Rämisch J, Neubauer P, Schneider J. Machine Learning Aided Free Amino Nitrogen Determination in Beer Mash with an Inline NIR Transflectance . Curran Associates, Inc.; 2022.","chicago":"Wefing, Patrick, Florian Conradi, Johannes Rämisch, Peter Neubauer, and Jan Schneider. Machine Learning Aided Free Amino Nitrogen Determination in Beer Mash with an Inline NIR Transflectance . 38th Congress of the European Brewery Convention (EBC 2022) : Held 30 May - 1 June 2022, Madrid, Spain. Curran Associates, Inc., 2022.","apa":"Wefing, P., Conradi, F., Rämisch, J., Neubauer, P., & Schneider, J. (2022). Machine learning aided free amino nitrogen determination in beer mash with an inline NIR transflectance . In 38th Congress of the European Brewery Convention (EBC 2022) : held 30 May - 1 June 2022, Madrid, Spain. European Brewery Convention 2022, Madrid. Curran Associates, Inc.","ieee":"P. Wefing, F. Conradi, J. Rämisch, P. Neubauer, and J. Schneider, Machine learning aided free amino nitrogen determination in beer mash with an inline NIR transflectance . Curran Associates, Inc., 2022.","chicago-de":"Wefing, Patrick, Florian Conradi, Johannes Rämisch, Peter Neubauer und Jan Schneider. 2022. Machine learning aided free amino nitrogen determination in beer mash with an inline NIR transflectance . 38th Congress of the European Brewery Convention (EBC 2022) : held 30 May - 1 June 2022, Madrid, Spain. Curran Associates, Inc.","din1505-2-1":"Wefing, Patrick ; Conradi, Florian ; Rämisch, Johannes ; Neubauer, Peter ; Schneider, Jan: Machine learning aided free amino nitrogen determination in beer mash with an inline NIR transflectance : Curran Associates, Inc., 2022","short":"P. Wefing, F. Conradi, J. Rämisch, P. Neubauer, J. Schneider, Machine Learning Aided Free Amino Nitrogen Determination in Beer Mash with an Inline NIR Transflectance , Curran Associates, Inc., 2022."},"publication_status":"published"},{"year":"2022","author":[{"last_name":"Gossen","full_name":"Gossen, Arthur","first_name":"Arthur","id":"76446"},{"first_name":"Knut","last_name":"Schwarzer","full_name":"Schwarzer, Knut","id":"13329"},{"first_name":"Imke","full_name":"Weishaupt, Imke","last_name":"Weishaupt","id":"58425"},{"last_name":"Sürmeli","first_name":"Baris Gün","full_name":"Sürmeli, Baris Gün","id":"72560"},{"first_name":"Jan","last_name":"Schneider","full_name":"Schneider, Jan","id":"13209","orcid":"0000-0001-6401-8873"}],"conference":{"start_date":"2022-04-25","end_date":"2022-04-29","location":"Köln","name":"Anuga Foodtec 2022"},"department":[{"_id":"DEP4018"},{"_id":"DEP1308"},{"_id":"DEP4028"}],"status":"public","title":"Flash Pasteurization with product and process monitoring using inline near infrared spectroscopy","citation":{"ufg":"Gossen, Arthur u. a.: Flash Pasteurization with product and process monitoring using inline near infrared spectroscopy, o. O. 2022.","bjps":"Gossen A et al. (2022) Flash Pasteurization with Product and Process Monitoring Using Inline near Infrared Spectroscopy. .","havard":"A. Gossen, K. Schwarzer, I. Weishaupt, B.G. Sürmeli, J. Schneider, Flash Pasteurization with product and process monitoring using inline near infrared spectroscopy, 2022.","mla":"Gossen, Arthur, et al. “Flash Pasteurization with Product and Process Monitoring Using Inline near Infrared Spectroscopy.” Smarte Lösungen Für Eine Nachhaltige Lebensmittelproduktion, 2022.","van":"Gossen A, Schwarzer K, Weishaupt I, Sürmeli BG, Schneider J. Flash Pasteurization with product and process monitoring using inline near infrared spectroscopy. Smarte Lösungen für eine nachhaltige Lebensmittelproduktion. 2022.","chicago":"Gossen, Arthur, Knut Schwarzer, Imke Weishaupt, Baris Gün Sürmeli, and Jan Schneider. Flash Pasteurization with Product and Process Monitoring Using Inline near Infrared Spectroscopy. Smarte Lösungen Für Eine Nachhaltige Lebensmittelproduktion, 2022.","apa":"Gossen, A., Schwarzer, K., Weishaupt, I., Sürmeli, B. G., & Schneider, J. (2022). Flash Pasteurization with product and process monitoring using inline near infrared spectroscopy. In Smarte Lösungen für eine nachhaltige Lebensmittelproduktion. Anuga Foodtec 2022, Köln.","din1505-2-1":"Gossen, Arthur ; Schwarzer, Knut ; Weishaupt, Imke ; Sürmeli, Baris Gün ; Schneider, Jan: Flash Pasteurization with product and process monitoring using inline near infrared spectroscopy, 2022","chicago-de":"Gossen, Arthur, Knut Schwarzer, Imke Weishaupt, Baris Gün Sürmeli und Jan Schneider. 2022. Flash Pasteurization with product and process monitoring using inline near infrared spectroscopy. Smarte Lösungen für eine nachhaltige Lebensmittelproduktion.","short":"A. Gossen, K. Schwarzer, I. Weishaupt, B.G. Sürmeli, J. Schneider, Flash Pasteurization with Product and Process Monitoring Using Inline near Infrared Spectroscopy, 2022.","ama":"Gossen A, Schwarzer K, Weishaupt I, Sürmeli BG, Schneider J. Flash Pasteurization with Product and Process Monitoring Using Inline near Infrared Spectroscopy.; 2022.","ieee":"A. Gossen, K. Schwarzer, I. Weishaupt, B. G. Sürmeli, and J. Schneider, Flash Pasteurization with product and process monitoring using inline near infrared spectroscopy. 2022."},"publication_status":"published","language":[{"iso":"eng"}],"_id":"7917","publication":"Smarte Lösungen für eine nachhaltige Lebensmittelproduktion","date_created":"2022-05-04T14:24:04Z","type":"conference_speech","user_id":"83781","date_updated":"2025-01-30T15:39:43Z"},{"user_id":"83781","intvolume":" 124","type":"scientific_journal_article","place":"Weinheim","_id":"11313","article_number":"2200033","doi":"10.1002/ejlt.202200033","publication_status":"published","publisher":"Wiley-VCH GmbH","department":[{"_id":"DEP4028"}],"issue":"11","date_updated":"2025-01-30T15:34:17Z","publication":"European journal of lipid science and technology","publication_identifier":{"issn":["1438-7697"],"eissn":["1438-9312"]},"date_created":"2024-04-08T11:57:37Z","language":[{"iso":"eng"}],"volume":124,"citation":{"ama":"Madline S, Nelli E, Wittland S, Sharline N, Birgit H, Matthäus B. Rapeseed Oil Based Oleogels for the Improvement of the Fatty Acid Profile Using Cookies as an Example. European journal of lipid science and technology. 2022;124(11). doi:10.1002/ejlt.202200033","van":"Madline S, Nelli E, Wittland S, Sharline N, Birgit H, Matthäus B. Rapeseed Oil Based Oleogels for the Improvement of the Fatty Acid Profile Using Cookies as an Example. European journal of lipid science and technology. 2022;124(11).","mla":"Madline, Schubert, et al. “Rapeseed Oil Based Oleogels for the Improvement of the Fatty Acid Profile Using Cookies as an Example.” European Journal of Lipid Science and Technology, vol. 124, no. 11, 2200033, 2022, https://doi.org/10.1002/ejlt.202200033.","bjps":"Madline S et al. (2022) Rapeseed Oil Based Oleogels for the Improvement of the Fatty Acid Profile Using Cookies as an Example. European journal of lipid science and technology 124.","havard":"S. Madline, E. Nelli, S. Wittland, N. Sharline, H. Birgit, B. Matthäus, Rapeseed Oil Based Oleogels for the Improvement of the Fatty Acid Profile Using Cookies as an Example, European Journal of Lipid Science and Technology. 124 (2022).","ufg":"Madline, Schubert u. a.: Rapeseed Oil Based Oleogels for the Improvement of the Fatty Acid Profile Using Cookies as an Example, in: European journal of lipid science and technology 124 (2022), H. 11.","ieee":"S. Madline, E. Nelli, S. Wittland, N. Sharline, H. Birgit, and B. Matthäus, “Rapeseed Oil Based Oleogels for the Improvement of the Fatty Acid Profile Using Cookies as an Example,” European journal of lipid science and technology, vol. 124, no. 11, Art. no. 2200033, 2022, doi: 10.1002/ejlt.202200033.","apa":"Madline, S., Nelli, E., Wittland, S., Sharline, N., Birgit, H., & Matthäus, B. (2022). Rapeseed Oil Based Oleogels for the Improvement of the Fatty Acid Profile Using Cookies as an Example. 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Jahrestreffen der ProcessNet-Fachgruppen Lebensmittelverfahrenstechnik und Trocknungstechnik 2022, Frankfurt.","chicago":"Schwarzer, Knut, Imke Weishaupt, Arthur Gossen, Baris Gün Sürmeli, and Jan Schneider. Smart Pasteurization - Eine Neuartige, Autonome Regelung Für Eine Kurzzeiterhitzung, 2022.","van":"Schwarzer K, Weishaupt I, Gossen A, Sürmeli BG, Schneider J. Smart Pasteurization - Eine neuartige, autonome Regelung für eine Kurzzeiterhitzung. 2022.","ufg":"Schwarzer, Knut u. a.: Smart Pasteurization - Eine neuartige, autonome Regelung für eine Kurzzeiterhitzung, o. O. 2022.","havard":"K. Schwarzer, I. Weishaupt, A. Gossen, B.G. Sürmeli, J. Schneider, Smart Pasteurization - Eine neuartige, autonome Regelung für eine Kurzzeiterhitzung, 2022.","mla":"Schwarzer, Knut, et al. Smart Pasteurization - Eine Neuartige, Autonome Regelung Für Eine Kurzzeiterhitzung. 2022.","bjps":"Schwarzer K et al. (2022) Smart Pasteurization - Eine Neuartige, Autonome Regelung Für Eine Kurzzeiterhitzung. .","short":"K. Schwarzer, I. Weishaupt, A. Gossen, B.G. Sürmeli, J. Schneider, Smart Pasteurization - Eine Neuartige, Autonome Regelung Für Eine Kurzzeiterhitzung, 2022.","din1505-2-1":"Schwarzer, Knut ; Weishaupt, Imke ; Gossen, Arthur ; Sürmeli, Baris Gün ; Schneider, Jan: Smart Pasteurization - Eine neuartige, autonome Regelung für eine Kurzzeiterhitzung, 2022","chicago-de":"Schwarzer, Knut, Imke Weishaupt, Arthur Gossen, Baris Gün Sürmeli und Jan Schneider. 2022. Smart Pasteurization - Eine neuartige, autonome Regelung für eine Kurzzeiterhitzung.","ieee":"K. Schwarzer, I. Weishaupt, A. Gossen, B. G. Sürmeli, and J. Schneider, Smart Pasteurization - Eine neuartige, autonome Regelung für eine Kurzzeiterhitzung. 2022.","ama":"Schwarzer K, Weishaupt I, Gossen A, Sürmeli BG, Schneider J. Smart Pasteurization - Eine Neuartige, Autonome Regelung Für Eine Kurzzeiterhitzung.; 2022."},"publication_status":"published","year":"2022","author":[{"id":"13329","full_name":"Schwarzer, Knut","first_name":"Knut","last_name":"Schwarzer"},{"full_name":"Weishaupt, Imke","id":"58425","first_name":"Imke","last_name":"Weishaupt"},{"first_name":"Arthur","id":"76446","full_name":"Gossen, Arthur","last_name":"Gossen"},{"full_name":"Sürmeli, Baris Gün","last_name":"Sürmeli","first_name":"Baris Gün","id":"73806"},{"orcid":"0000-0001-6401-8873","last_name":"Schneider","first_name":"Jan","full_name":"Schneider, Jan","id":"13209"}],"conference":{"name":"Jahrestreffen der ProcessNet-Fachgruppen Lebensmittelverfahrenstechnik und Trocknungstechnik 2022","location":"Frankfurt","end_date":"2022-03-11","start_date":"2022-03-10"},"department":[{"_id":"DEP4018"},{"_id":"DEP1308"},{"_id":"DEP4028"}],"status":"public"},{"conference":{"start_date":"2022-11-17","end_date":"2022-11-17","location":"Lemgo","name":"22. Professorentreffen“ der Baumann-Gonser-Stiftung "},"department":[{"_id":"DEP1308"},{"_id":"DEP4028"}],"author":[{"id":"81622","first_name":"Marc","full_name":"Trilling, Marc","last_name":"Trilling","orcid":"0000-0002-3685-6383"},{"full_name":"Katsch, Linda","last_name":"Katsch","first_name":"Linda","id":"71614","orcid":"0000-0001-6628-3929 "},{"orcid":"0000-0001-6401-8873","last_name":"Schneider","first_name":"Jan","id":"13209","full_name":"Schneider, Jan"}],"year":"2022","status":"public","title":"Recyclat Transparency","publication_status":"published","citation":{"chicago":"Trilling, Marc, Linda Katsch, and Jan Schneider. Recyclat Transparency, 2022.","apa":"Trilling, M., Katsch, L., & Schneider, J. (2022). Recyclat Transparency. 22. Professorentreffen“ der Baumann-Gonser-Stiftung , Lemgo.","ufg":"Trilling, Marc/Katsch, Linda/Schneider, Jan: Recyclat Transparency, o. O. 2022.","havard":"M. Trilling, L. Katsch, J. Schneider, Recyclat Transparency, 2022.","bjps":"Trilling M, Katsch L and Schneider J (2022) Recyclat Transparency. .","mla":"Trilling, Marc, et al. Recyclat Transparency. 2022.","van":"Trilling M, Katsch L, Schneider J. Recyclat Transparency. 2022.","chicago-de":"Trilling, Marc, Linda Katsch und Jan Schneider. 2022. Recyclat Transparency.","din1505-2-1":"Trilling, Marc ; Katsch, Linda ; Schneider, Jan: Recyclat Transparency, 2022","short":"M. Trilling, L. Katsch, J. Schneider, Recyclat Transparency, 2022.","ieee":"M. Trilling, L. Katsch, and J. Schneider, Recyclat Transparency. 2022.","ama":"Trilling M, Katsch L, Schneider J. Recyclat Transparency.; 2022."},"language":[{"iso":"eng"}],"_id":"9195","date_created":"2022-12-07T13:10:48Z","type":"conference_speech","date_updated":"2025-01-30T15:36:21Z","user_id":"83781"},{"oa":"1","language":[{"iso":"ger"}],"date_created":"2022-12-09T11:24:52Z","publication_identifier":{"eissn":["1521-3811"],"issn":["0937-1478"]},"publication":"Lebensmittelchemie : Zeitschrift der Lebensmittelchemischen Gesellschaft, Fachgruppe in der Gesellschaft Deutscher Chemiker ","date_updated":"2025-01-30T15:38:22Z","author":[{"first_name":"Sebastian","last_name":"Wittland","id":"74203","full_name":"Wittland, Sebastian"},{"id":"76708","last_name":"Sokolowsky","full_name":"Sokolowsky, Martina","first_name":"Martina"},{"last_name":"Kanzler","first_name":"Clemens","full_name":"Kanzler, Clemens"},{"last_name":"Rohn","full_name":"Rohn, Sascha","first_name":"Sascha"},{"first_name":"Matthäus","full_name":"Bertrand, Matthäus","last_name":"Bertrand"},{"last_name":"Sciurba","first_name":"Elisabeth","full_name":"Sciurba, Elisabeth"}],"year":"2022","main_file_link":[{"open_access":"1","url":"https://www.researchgate.net/publication/363482012_Charakterisierung_des_Einflusses_von_Allulose_in_Kombination_mit_verschiedenen_Getreidesorten_und_Mehltypen_auf_die_Produktqualitat_von_Feinen_Backwaren"}],"page":"229","status":"public","title":"Allulose in Backwaren - Charakterisierung des Einflusses von Allulose in Kombination mit verschiedenen Getreidearten und Mehltypen auf die Produktqualität von Feinen Backwaren","volume":76,"citation":{"ama":"Wittland S, Sokolowsky M, Kanzler C, Rohn S, Bertrand M, Sciurba E. Allulose in Backwaren - Charakterisierung des Einflusses von Allulose in Kombination mit verschiedenen Getreidearten und Mehltypen auf die Produktqualität von Feinen Backwaren. Lebensmittelchemie : Zeitschrift der Lebensmittelchemischen Gesellschaft, Fachgruppe in der Gesellschaft Deutscher Chemiker . 2022;76(S2):229. doi: https://doi.org/10.1002/lemi.202259182 ","ieee":"S. Wittland, M. Sokolowsky, C. Kanzler, S. Rohn, M. Bertrand, and E. Sciurba, “Allulose in Backwaren - Charakterisierung des Einflusses von Allulose in Kombination mit verschiedenen Getreidearten und Mehltypen auf die Produktqualität von Feinen Backwaren,” Lebensmittelchemie : Zeitschrift der Lebensmittelchemischen Gesellschaft, Fachgruppe in der Gesellschaft Deutscher Chemiker , vol. 76, no. S2, p. 229, 2022, doi: https://doi.org/10.1002/lemi.202259182 .","van":"Wittland S, Sokolowsky M, Kanzler C, Rohn S, Bertrand M, Sciurba E. Allulose in Backwaren - Charakterisierung des Einflusses von Allulose in Kombination mit verschiedenen Getreidearten und Mehltypen auf die Produktqualität von Feinen Backwaren. Lebensmittelchemie : Zeitschrift der Lebensmittelchemischen Gesellschaft, Fachgruppe in der Gesellschaft Deutscher Chemiker . 2022;76(S2):229.","ufg":"Wittland, Sebastian u. a.: Allulose in Backwaren - Charakterisierung des Einflusses von Allulose in Kombination mit verschiedenen Getreidearten und Mehltypen auf die Produktqualität von Feinen Backwaren, in: Lebensmittelchemie : Zeitschrift der Lebensmittelchemischen Gesellschaft, Fachgruppe in der Gesellschaft Deutscher Chemiker 76 (2022), H. S2, S. 229.","mla":"Wittland, Sebastian, et al. “Allulose in Backwaren - Charakterisierung des Einflusses von Allulose in Kombination mit verschiedenen Getreidearten und Mehltypen auf die Produktqualität von Feinen Backwaren.” Lebensmittelchemie : Zeitschrift der Lebensmittelchemischen Gesellschaft, Fachgruppe in der Gesellschaft Deutscher Chemiker , vol. 76, no. S2, 2022, p. 229, https://doi.org/ https://doi.org/10.1002/lemi.202259182 .","havard":"S. Wittland, M. Sokolowsky, C. Kanzler, S. Rohn, M. Bertrand, E. Sciurba, Allulose in Backwaren - Charakterisierung des Einflusses von Allulose in Kombination mit verschiedenen Getreidearten und Mehltypen auf die Produktqualität von Feinen Backwaren, Lebensmittelchemie : Zeitschrift der Lebensmittelchemischen Gesellschaft, Fachgruppe in der Gesellschaft Deutscher Chemiker . 76 (2022) 229.","bjps":"Wittland S et al. (2022) Allulose in Backwaren - Charakterisierung des Einflusses von Allulose in Kombination mit verschiedenen Getreidearten und Mehltypen auf die Produktqualität von Feinen Backwaren. Lebensmittelchemie : Zeitschrift der Lebensmittelchemischen Gesellschaft, Fachgruppe in der Gesellschaft Deutscher Chemiker 76, 229.","apa":"Wittland, S., Sokolowsky, M., Kanzler, C., Rohn, S., Bertrand, M., & Sciurba, E. (2022). Allulose in Backwaren - Charakterisierung des Einflusses von Allulose in Kombination mit verschiedenen Getreidearten und Mehltypen auf die Produktqualität von Feinen Backwaren. Lebensmittelchemie : Zeitschrift der Lebensmittelchemischen Gesellschaft, Fachgruppe in der Gesellschaft Deutscher Chemiker , 76(S2), 229. https://doi.org/ https://doi.org/10.1002/lemi.202259182 ","chicago":"Wittland, Sebastian, Martina Sokolowsky, Clemens Kanzler, Sascha Rohn, Matthäus Bertrand, and Elisabeth Sciurba. “Allulose in Backwaren - Charakterisierung des Einflusses von Allulose in Kombination mit verschiedenen Getreidearten und Mehltypen auf die Produktqualität von Feinen Backwaren.” Lebensmittelchemie : Zeitschrift der Lebensmittelchemischen Gesellschaft, Fachgruppe in der Gesellschaft Deutscher Chemiker 76, no. S2 (2022): 229. https://doi.org/ https://doi.org/10.1002/lemi.202259182 .","short":"S. Wittland, M. Sokolowsky, C. Kanzler, S. Rohn, M. Bertrand, E. Sciurba, Lebensmittelchemie : Zeitschrift der Lebensmittelchemischen Gesellschaft, Fachgruppe in der Gesellschaft Deutscher Chemiker 76 (2022) 229.","chicago-de":"Wittland, Sebastian, Martina Sokolowsky, Clemens Kanzler, Sascha Rohn, Matthäus Bertrand und Elisabeth Sciurba. 2022. Allulose in Backwaren - Charakterisierung des Einflusses von Allulose in Kombination mit verschiedenen Getreidearten und Mehltypen auf die Produktqualität von Feinen Backwaren. Lebensmittelchemie : Zeitschrift der Lebensmittelchemischen Gesellschaft, Fachgruppe in der Gesellschaft Deutscher Chemiker 76, Nr. S2: 229. doi: https://doi.org/10.1002/lemi.202259182 , .","din1505-2-1":"Wittland, Sebastian ; Sokolowsky, Martina ; Kanzler, Clemens ; Rohn, Sascha ; Bertrand, Matthäus ; Sciurba, Elisabeth: Allulose in Backwaren - Charakterisierung des Einflusses von Allulose in Kombination mit verschiedenen Getreidearten und Mehltypen auf die Produktqualität von Feinen Backwaren. In: Lebensmittelchemie : Zeitschrift der Lebensmittelchemischen Gesellschaft, Fachgruppe in der Gesellschaft Deutscher Chemiker Bd. 76. Weinheim, Wiley-VCH (2022), Nr. S2, S. 229"},"place":"Weinheim","doi":" https://doi.org/10.1002/lemi.202259182 ","_id":"9197","type":"scientific_journal_article","user_id":"83781","intvolume":" 76","conference":{"start_date":"19.09.2022","end_date":"21.09.2022","name":"50. Deutscher Lebensmittelchemikertag","location":"Hamburg"},"department":[{"_id":"DEP4016"},{"_id":"DEP4028"}],"ddc":["570","570"],"issue":"S2","publisher":"Wiley-VCH ","publication_status":"published"},{"status":"public","department":[{"_id":"DEP4028"}],"conference":{"name":"73. Bäckereitechnologie-Tagung","location":"Detmold","start_date":"2022-11-08","end_date":"2022-11-09"},"year":"2022","ddc":["570"],"author":[{"id":"74203","full_name":"Wittland, Sebastian","first_name":"Sebastian","last_name":"Wittland"}],"abstract":[{"text":"Charakterisierung des Einflusses von Allulose in Kombination mit verschiedenen Getreidearten und Mehltypen auf die Produktqualität von Feinen Backwaren\r\nSebastian Wittland\r\nDie 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.\r\nDie verbesserte Frischhaltung von Hefefeingebäcken wurde durch Lagertests an Hamburger Buns,\r\nsowie durch eine deskriptive sensorische Analyse bestätigt.\r\nDie Forschungsergebnisse zeigen auf, dass Allulose nicht nur zur Reduktion des Brennwertes von\r\nFeinen Backwaren verwendet werden kann, sondern darüber hinaus auch andere techno-funktionelle\r\nEigenschaften im Vergleich zu Zucker hat.","lang":"ger"}],"publication_status":"accepted","citation":{"apa":"Wittland, S. (n.d.). Charakterisierung des Einflusses von Allulose in Kombination mit verschiedenen Getreidearten und Mehltypen auf die Produktqualität von Feinen Backwaren. 73. Bäckereitechnologie-Tagung, Detmold.","chicago":"Wittland, Sebastian. Charakterisierung des Einflusses von Allulose in Kombination mit verschiedenen Getreidearten und Mehltypen auf die Produktqualität von Feinen Backwaren, n.d.","van":"Wittland S. Charakterisierung des Einflusses von Allulose in Kombination mit verschiedenen Getreidearten und Mehltypen auf die Produktqualität von Feinen Backwaren.","mla":"Wittland, Sebastian. Charakterisierung des Einflusses von Allulose in Kombination mit verschiedenen Getreidearten und Mehltypen auf die Produktqualität von Feinen Backwaren.","havard":"S. Wittland, Charakterisierung des Einflusses von Allulose in Kombination mit verschiedenen Getreidearten und Mehltypen auf die Produktqualität von Feinen Backwaren, n.d.","bjps":"Wittland S (n.d.) Charakterisierung des Einflusses von Allulose in Kombination mit verschiedenen Getreidearten und Mehltypen auf die Produktqualität von Feinen Backwaren. .","ufg":"Wittland, Sebastian: Charakterisierung des Einflusses von Allulose in Kombination mit verschiedenen Getreidearten und Mehltypen auf die Produktqualität von Feinen Backwaren, o. O. u. J. .","short":"S. Wittland, Charakterisierung des Einflusses von Allulose in Kombination mit verschiedenen Getreidearten und Mehltypen auf die Produktqualität von Feinen Backwaren, n.d.","din1505-2-1":"Wittland, Sebastian: Charakterisierung des Einflusses von Allulose in Kombination mit verschiedenen Getreidearten und Mehltypen auf die Produktqualität von Feinen Backwaren","chicago-de":"Wittland, Sebastian. Charakterisierung des Einflusses von Allulose in Kombination mit verschiedenen Getreidearten und Mehltypen auf die Produktqualität von Feinen Backwaren.","ieee":"S. Wittland, Charakterisierung des Einflusses von Allulose in Kombination mit verschiedenen Getreidearten und Mehltypen auf die Produktqualität von Feinen Backwaren.","ama":"Wittland S. Charakterisierung des Einflusses von Allulose in Kombination mit verschiedenen Getreidearten und Mehltypen auf die Produktqualität von Feinen Backwaren."},"title":"Charakterisierung des Einflusses von Allulose in Kombination mit verschiedenen Getreidearten und Mehltypen auf die Produktqualität von Feinen Backwaren","language":[{"iso":"ger"}],"_id":"9200","date_updated":"2025-01-30T15:38:54Z","user_id":"83781","type":"conference_speech","date_created":"2022-12-09T11:35:25Z"},{"publisher":"MDPI","abstract":[{"text":"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.","lang":"eng"}],"issue":"11","department":[{"_id":"DEP4022"},{"_id":"DEP4028"},{"_id":"DEP4014"}],"publication_status":"published","isi":"1","_id":"9568","doi":"https://doi.org/10.3390/pharmaceutics14112303","article_number":"2303","place":"Basel","intvolume":" 14","user_id":"83781","type":"scientific_journal_article","status":"public","pmid":"1","external_id":{"isi":["000883998100001"],"pmid":["36365122"]},"year":"2022","author":[{"orcid":"https://orcid.org/0000-0002-0502-8032","last_name":"Ramm","first_name":"Selina","full_name":"Ramm, Selina","id":"68713"},{"first_name":"Ruwen","last_name":"Fulek","full_name":"Fulek, Ruwen","id":"79527"},{"first_name":"Veronika Anna","last_name":"Eberle","full_name":"Eberle, Veronika Anna"},{"first_name":"Christian","full_name":"Kiera, Christian","last_name":"Kiera"},{"id":"74218","first_name":"Ulrich","last_name":"Odefey","full_name":"Odefey, Ulrich"},{"orcid":"0000-0002-7920-0595","first_name":"Miriam","id":"64952","full_name":"Pein-Hackelbusch, Miriam","last_name":"Pein-Hackelbusch"}],"main_file_link":[{"open_access":"1","url":"https://www.mdpi.com/1999-4923/14/11/2303"}],"citation":{"din1505-2-1":"Ramm, Selina ; Fulek, Ruwen ; Eberle, Veronika Anna ; Kiera, Christian ; Odefey, Ulrich ; Pein-Hackelbusch, Miriam: Compression Density as an Alternative to Identify an Optimal Moisture Content for High Shear Wet Granulation as an Initial Step for Spheronisation. In: Pharmaceutics Bd. 14. Basel, MDPI (2022), Nr. 11","chicago-de":"Ramm, Selina, Ruwen Fulek, Veronika Anna Eberle, Christian Kiera, Ulrich Odefey und Miriam Pein-Hackelbusch. 2022. Compression Density as an Alternative to Identify an Optimal Moisture Content for High Shear Wet Granulation as an Initial Step for Spheronisation. Pharmaceutics 14, Nr. 11. doi:https://doi.org/10.3390/pharmaceutics14112303, .","short":"S. Ramm, R. Fulek, V.A. Eberle, C. Kiera, U. Odefey, M. Pein-Hackelbusch, Pharmaceutics 14 (2022).","bjps":"Ramm S et al. (2022) Compression Density as an Alternative to Identify an Optimal Moisture Content for High Shear Wet Granulation as an Initial Step for Spheronisation. Pharmaceutics 14.","havard":"S. Ramm, R. Fulek, V.A. Eberle, C. Kiera, U. Odefey, M. Pein-Hackelbusch, Compression Density as an Alternative to Identify an Optimal Moisture Content for High Shear Wet Granulation as an Initial Step for Spheronisation., Pharmaceutics. 14 (2022).","mla":"Ramm, Selina, et al. “Compression Density as an Alternative to Identify an Optimal Moisture Content for High Shear Wet Granulation as an Initial Step for Spheronisation.” Pharmaceutics, vol. 14, no. 11, 2303, 2022, https://doi.org/10.3390/pharmaceutics14112303.","ufg":"Ramm, Selina u. a.: Compression Density as an Alternative to Identify an Optimal Moisture Content for High Shear Wet Granulation as an Initial Step for Spheronisation., in: Pharmaceutics 14 (2022), H. 11.","van":"Ramm S, Fulek R, Eberle VA, Kiera C, Odefey U, Pein-Hackelbusch M. Compression Density as an Alternative to Identify an Optimal Moisture Content for High Shear Wet Granulation as an Initial Step for Spheronisation. Pharmaceutics. 2022;14(11).","chicago":"Ramm, Selina, Ruwen Fulek, Veronika Anna Eberle, Christian Kiera, Ulrich Odefey, and Miriam Pein-Hackelbusch. “Compression Density as an Alternative to Identify an Optimal Moisture Content for High Shear Wet Granulation as an Initial Step for Spheronisation.” Pharmaceutics 14, no. 11 (2022). https://doi.org/10.3390/pharmaceutics14112303.","apa":"Ramm, S., Fulek, R., Eberle, V. A., Kiera, C., Odefey, U., & Pein-Hackelbusch, M. (2022). Compression Density as an Alternative to Identify an Optimal Moisture Content for High Shear Wet Granulation as an Initial Step for Spheronisation. Pharmaceutics, 14(11), Article 2303. https://doi.org/10.3390/pharmaceutics14112303","ama":"Ramm S, Fulek R, Eberle VA, Kiera C, Odefey U, Pein-Hackelbusch M. Compression Density as an Alternative to Identify an Optimal Moisture Content for High Shear Wet Granulation as an Initial Step for Spheronisation. Pharmaceutics. 2022;14(11). doi:https://doi.org/10.3390/pharmaceutics14112303","ieee":"S. Ramm, R. Fulek, V. A. Eberle, C. Kiera, U. Odefey, and M. Pein-Hackelbusch, “Compression Density as an Alternative to Identify an Optimal Moisture Content for High Shear Wet Granulation as an Initial Step for Spheronisation.,” Pharmaceutics, vol. 14, no. 11, Art. no. 2303, 2022, doi: https://doi.org/10.3390/pharmaceutics14112303."},"volume":14,"title":"Compression Density as an Alternative to Identify an Optimal Moisture Content for High Shear Wet Granulation as an Initial Step for Spheronisation.","keyword":["wet granulation","liquid requirement","granulation endpoint","compression density"],"language":[{"iso":"eng"}],"oa":"1","date_updated":"2025-07-29T13:22:53Z","publication_identifier":{"eissn":["1999-4923"]},"publication":"Pharmaceutics","date_created":"2023-03-03T11:23:01Z"},{"publication":" Potato research : journal of the European Association for Potato Research","publication_identifier":{"issn":["0014-3065"],"eissn":["1871-4528"]},"date_created":"2025-04-23T08:28:07Z","date_updated":"2025-06-26T13:26:42Z","keyword":["Industrial agri-food production","Production practices","Sustainability","Value-chain"],"language":[{"iso":"eng"}],"title":"Potato Production in Northwestern Europe (Germany, France, the Netherlands, United Kingdom, Belgium): Characteristics, Issues, Challenges and Opportunities","volume":65,"citation":{"apa":"Goffart, J.-P., Haverkort, A., Storey, M., Haase, N., Martin, M., Lebrun, P., Ryckmans, D., Florins, D., & Demeulemeester, K. (2022). Potato Production in Northwestern Europe (Germany, France, the Netherlands, United Kingdom, Belgium): Characteristics, Issues, Challenges and Opportunities. Potato Research : Journal of the European Association for Potato Research, 65(3), 503–547. https://doi.org/10.1007/s11540-021-09535-8","chicago":"Goffart, Jean-Pierre, Anton Haverkort, Michael Storey, Norbert Haase, Michel Martin, Pierre Lebrun, Daniel Ryckmans, Dominique Florins, and Kürt Demeulemeester. “Potato Production in Northwestern Europe (Germany, France, the Netherlands, United Kingdom, Belgium): Characteristics, Issues, Challenges and Opportunities.” Potato Research : Journal of the European Association for Potato Research 65, no. 3 (2022): 503–47. https://doi.org/10.1007/s11540-021-09535-8.","van":"Goffart JP, Haverkort A, Storey M, Haase N, Martin M, Lebrun P, et al. Potato Production in Northwestern Europe (Germany, France, the Netherlands, United Kingdom, Belgium): Characteristics, Issues, Challenges and Opportunities. Potato research : journal of the European Association for Potato Research. 2022;65(3):503–47.","bjps":"Goffart J-P et al. (2022) Potato Production in Northwestern Europe (Germany, France, the Netherlands, United Kingdom, Belgium): Characteristics, Issues, Challenges and Opportunities. Potato research : journal of the European Association for Potato Research 65, 503–547.","mla":"Goffart, Jean-Pierre, et al. “Potato Production in Northwestern Europe (Germany, France, the Netherlands, United Kingdom, Belgium): Characteristics, Issues, Challenges and Opportunities.” Potato Research : Journal of the European Association for Potato Research, vol. 65, no. 3, 2022, pp. 503–47, https://doi.org/10.1007/s11540-021-09535-8.","havard":"J.-P. Goffart, A. Haverkort, M. Storey, N. Haase, M. Martin, P. Lebrun, D. Ryckmans, D. Florins, K. Demeulemeester, Potato Production in Northwestern Europe (Germany, France, the Netherlands, United Kingdom, Belgium): Characteristics, Issues, Challenges and Opportunities, Potato Research : Journal of the European Association for Potato Research. 65 (2022) 503–547.","ufg":"Goffart, Jean-Pierre u. a.: Potato Production in Northwestern Europe (Germany, France, the Netherlands, United Kingdom, Belgium): Characteristics, Issues, Challenges and Opportunities, in: Potato research : journal of the European Association for Potato Research 65 (2022), H. 3, S. 503–547.","short":"J.-P. Goffart, A. Haverkort, M. Storey, N. Haase, M. Martin, P. Lebrun, D. Ryckmans, D. Florins, K. Demeulemeester, Potato Research : Journal of the European Association for Potato Research 65 (2022) 503–547.","chicago-de":"Goffart, Jean-Pierre, Anton Haverkort, Michael Storey, Norbert Haase, Michel Martin, Pierre Lebrun, Daniel Ryckmans, Dominique Florins und Kürt Demeulemeester. 2022. Potato Production in Northwestern Europe (Germany, France, the Netherlands, United Kingdom, Belgium): Characteristics, Issues, Challenges and Opportunities. Potato research : journal of the European Association for Potato Research 65, Nr. 3: 503–547. doi:10.1007/s11540-021-09535-8, .","din1505-2-1":"Goffart, Jean-Pierre ; Haverkort, Anton ; Storey, Michael ; Haase, Norbert ; Martin, Michel ; Lebrun, Pierre ; Ryckmans, Daniel ; Florins, Dominique ; u. a.: Potato Production in Northwestern Europe (Germany, France, the Netherlands, United Kingdom, Belgium): Characteristics, Issues, Challenges and Opportunities. In: Potato research : journal of the European Association for Potato Research Bd. 65. Dordrecht, Springer (2022), Nr. 3, S. 503–547","ieee":"J.-P. Goffart et al., “Potato Production in Northwestern Europe (Germany, France, the Netherlands, United Kingdom, Belgium): Characteristics, Issues, Challenges and Opportunities,” Potato research : journal of the European Association for Potato Research, vol. 65, no. 3, pp. 503–547, 2022, doi: 10.1007/s11540-021-09535-8.","ama":"Goffart JP, Haverkort A, Storey M, et al. Potato Production in Northwestern Europe (Germany, France, the Netherlands, United Kingdom, Belgium): Characteristics, Issues, Challenges and Opportunities. Potato research : journal of the European Association for Potato Research. 2022;65(3):503-547. doi:10.1007/s11540-021-09535-8"},"author":[{"last_name":"Goffart","full_name":"Goffart, Jean-Pierre","first_name":"Jean-Pierre"},{"last_name":"Haverkort","full_name":"Haverkort, Anton","first_name":"Anton"},{"last_name":"Storey","full_name":"Storey, Michael","first_name":"Michael"},{"id":"58390","last_name":"Haase","full_name":"Haase, Norbert","first_name":"Norbert"},{"first_name":"Michel","last_name":"Martin","full_name":"Martin, Michel"},{"last_name":"Lebrun","full_name":"Lebrun, Pierre","first_name":"Pierre"},{"full_name":"Ryckmans, Daniel","first_name":"Daniel","last_name":"Ryckmans"},{"last_name":"Florins","full_name":"Florins, Dominique","first_name":"Dominique"},{"full_name":"Demeulemeester, Kürt","first_name":"Kürt","last_name":"Demeulemeester"}],"year":"2022","external_id":{"pmid":["35106009"],"isi":["000749166300001"]},"status":"public","pmid":"1","page":"503-547","type":"scientific_journal_article","user_id":"83781","intvolume":" 65","place":"Dordrecht","_id":"12833","doi":"10.1007/s11540-021-09535-8","isi":"1","publication_status":"published","department":[{"_id":"DEP4000"},{"_id":"DEP4028"}],"issue":"3","abstract":[{"text":"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.","lang":"eng"}],"publisher":"Springer "},{"citation":{"chicago-de":"Wefing, Patrick, Florian Conradi, Johannes Rämisch, Peter Neubauer und Jan Schneider. 2021. Determination of free amino nitrogen in beer mash with an inline NIR transflectance probe and data evaluation by machine learning algorithms. Brewing science 74, Nr. 9/10: 107–121. doi:https://doi.org/10.23763/BrSc21-10wefing, .","din1505-2-1":"Wefing, Patrick ; Conradi, Florian ; Rämisch, Johannes ; Neubauer, Peter ; Schneider, Jan: Determination of free amino nitrogen in beer mash with an inline NIR transflectance probe and data evaluation by machine learning algorithms. In: Brewing science Bd. 74, Carl (2021), Nr. 9/10, S. 107–121","short":"P. Wefing, F. Conradi, J. Rämisch, P. Neubauer, J. Schneider, Brewing Science 74 (2021) 107–121.","havard":"P. Wefing, F. Conradi, J. Rämisch, P. Neubauer, J. Schneider, Determination of free amino nitrogen in beer mash with an inline NIR transflectance probe and data evaluation by machine learning algorithms, Brewing Science . 74 (2021) 107–121.","bjps":"Wefing P et al. (2021) Determination of Free Amino Nitrogen in Beer Mash with an Inline NIR Transflectance Probe and Data Evaluation by Machine Learning Algorithms. Brewing science 74, 107–121.","mla":"Wefing, Patrick, et al. “Determination of Free Amino Nitrogen in Beer Mash with an Inline NIR Transflectance Probe and Data Evaluation by Machine Learning Algorithms.” Brewing Science , vol. 74, no. 9/10, 2021, pp. 107–21, https://doi.org/10.23763/BrSc21-10wefing.","ufg":"Wefing, Patrick u. a.: Determination of free amino nitrogen in beer mash with an inline NIR transflectance probe and data evaluation by machine learning algorithms, in: Brewing science 74 (2021), H. 9/10, S. 107–121.","van":"Wefing P, Conradi F, Rämisch J, Neubauer P, Schneider J. Determination of free amino nitrogen in beer mash with an inline NIR transflectance probe and data evaluation by machine learning algorithms. Brewing science . 2021;74(9/10):107–21.","chicago":"Wefing, Patrick, Florian Conradi, Johannes Rämisch, Peter Neubauer, and Jan Schneider. “Determination of Free Amino Nitrogen in Beer Mash with an Inline NIR Transflectance Probe and Data Evaluation by Machine Learning Algorithms.” Brewing Science 74, no. 9/10 (2021): 107–21. https://doi.org/10.23763/BrSc21-10wefing.","apa":"Wefing, P., Conradi, F., Rämisch, J., Neubauer, P., & Schneider, J. (2021). Determination of free amino nitrogen in beer mash with an inline NIR transflectance probe and data evaluation by machine learning algorithms. Brewing Science , 74(9/10), 107–121. https://doi.org/10.23763/BrSc21-10wefing","ama":"Wefing P, Conradi F, Rämisch J, Neubauer P, Schneider J. Determination of free amino nitrogen in beer mash with an inline NIR transflectance probe and data evaluation by machine learning algorithms. Brewing science . 2021;74(9/10):107-121. doi:https://doi.org/10.23763/BrSc21-10wefing","ieee":"P. Wefing, F. Conradi, J. Rämisch, P. Neubauer, and J. Schneider, “Determination of free amino nitrogen in beer mash with an inline NIR transflectance probe and data evaluation by machine learning algorithms,” Brewing science , vol. 74, no. 9/10, pp. 107–121, 2021, doi: https://doi.org/10.23763/BrSc21-10wefing."},"volume":74,"title":"Determination of free amino nitrogen in beer mash with an inline NIR transflectance probe and data evaluation by machine learning algorithms","page":"107 - 121","status":"public","year":"2021","main_file_link":[{"url":"https://www.researchgate.net/publication/355735532_Determination_of_free_amino_nitrogen_in_beer_mash_with_an_inline_NIR_transflectance_probe_and_data_evaluation_by_machine_learning_algorithms","open_access":"1"}],"author":[{"full_name":"Wefing, Patrick","first_name":"Patrick","last_name":"Wefing","id":"68976"},{"first_name":"Florian","full_name":"Conradi, Florian","id":"68967","last_name":"Conradi"},{"full_name":"Rämisch, Johannes","first_name":"Johannes","last_name":"Rämisch"},{"first_name":"Peter","full_name":"Neubauer, Peter","last_name":"Neubauer"},{"orcid":"0000-0001-6401-8873","first_name":"Jan","last_name":"Schneider","full_name":"Schneider, Jan","id":"13209"}],"date_updated":"2025-01-30T15:43:53Z","date_created":"2021-11-02T10:06:04Z","publication_identifier":{"issn":["1866-5195"],"eissn":["0723-1520"]},"publication":"Brewing science ","language":[{"iso":"eng"}],"keyword":["mashing","NIR","machine learning","FAN"],"oa":"1","publication_status":"published","article_type":"original","quality_controlled":"1","publisher":"Carl","issue":"9/10","abstract":[{"text":"Free amino nitrogen (FAN) concentrations in beer mash can be determined with machine learning algorithms\r\nfrom near-infrared (NIR) spectra. NIR spectroscopy is an alternative to a classical chemical analysis and\r\nallows for the application of inline process quality control. This study investigates the capabilities of\r\ndifferent machine learning techniques such as Ordinary Least Squares (OLS) regression, Decision Tree\r\nRegressor (DTR), Bayesian Ridge Regression (BRR), Ridge Regression (RR), K-nearest neighbours (KNN)\r\nregression as well as Support Vector Regression (SVR) to predict the FAN content in beer mash from NIR\r\nspectra. Various pre-processing strategies such as principal component analysis (PCA) and data\r\nstandardization were used to process NIR data that were used to train the machine learning algorithms.\r\nAlgorithm training was conducted with NIR data obtained from 16 beer mashes with varying FAN\r\nconcentrations. The trained models were then validated with 4 beer mashes that were not used for model\r\ntraining. Machine learning algorithms based on linear regression showed the highest prediction accuracy on\r\nunpre-processed data. BRR reached a root mean square error of calibration (RMSEC) of 2.58 mg/L (R2 = 0.96)\r\nand a prediction accuracy (RMSEP) of 2.81 mg/L (R2 = 0.96). The FAN concentration range of the investigated\r\nsamples was between approx. 180 and 220 mg/L. Machine learning based NIR spectra analysis is an alternative\r\nto classical chemical FAN level determination methods and can also be used as inline sensor system.","lang":"eng"}],"department":[{"_id":"DEP1308"},{"_id":"DEP4028"}],"intvolume":" 74","user_id":"83781","type":"journal_article","doi":"https://doi.org/10.23763/BrSc21-10wefing","_id":"6689"},{"citation":{"chicago":"Wittland, Sebastian. “Einfluss von Allulose auf die Sensorik und Lagerstabilität bei Backwaren.” In 72. Tagung für Bäckerei-Technologie : 9. – 10. November 2021 in Detmold , edited by AGF : Arbeitsgemeinschaft Getreideforschung e.V. and Max Rubner-Institut : Institut für Sicherheit und Qualität bei Getreide , 27–28. Detmold, 2021.","apa":"Wittland, S. (2021). Einfluss von Allulose auf die Sensorik und Lagerstabilität bei Backwaren. In AGF : Arbeitsgemeinschaft Getreideforschung e.V. & Max Rubner-Institut : Institut für Sicherheit und Qualität bei Getreide (Eds.), 72. Tagung für Bäckerei-Technologie : 9. – 10. November 2021 in Detmold (pp. 27–28).","havard":"S. Wittland, Einfluss von Allulose auf die Sensorik und Lagerstabilität bei Backwaren, in: AGF : Arbeitsgemeinschaft Getreideforschung e.V., Max Rubner-Institut : Institut für Sicherheit und Qualität bei Getreide (Eds.), 72. Tagung für Bäckerei-Technologie : 9. – 10. November 2021 in Detmold , Detmold, 2021: pp. 27–28.","mla":"Wittland, Sebastian. “Einfluss von Allulose auf die Sensorik und Lagerstabilität bei Backwaren.” 72. Tagung für Bäckerei-Technologie : 9. – 10. November 2021 in Detmold , edited by AGF : Arbeitsgemeinschaft Getreideforschung e.V. and Max Rubner-Institut : Institut für Sicherheit und Qualität bei Getreide , 2021, pp. 27–28.","bjps":"Wittland S (2021) Einfluss von Allulose auf die Sensorik und Lagerstabilität bei Backwaren. In AGF : Arbeitsgemeinschaft Getreideforschung e.V. and Max Rubner-Institut : Institut für Sicherheit und Qualität bei Getreide (eds), 72. Tagung für Bäckerei-Technologie : 9. – 10. November 2021 in Detmold . Detmold, pp. 27–28.","ufg":"Wittland, Sebastian: Einfluss von Allulose auf die Sensorik und Lagerstabilität bei Backwaren, in: AGF : Arbeitsgemeinschaft Getreideforschung e.V., Max Rubner-Institut : Institut für Sicherheit und Qualität bei Getreide (Hgg.): 72. Tagung für Bäckerei-Technologie : 9. – 10. November 2021 in Detmold , Detmold 2021, S. 27–28.","van":"Wittland S. Einfluss von Allulose auf die Sensorik und Lagerstabilität bei Backwaren. In: AGF : Arbeitsgemeinschaft Getreideforschung e.V., Max Rubner-Institut : Institut für Sicherheit und Qualität bei Getreide , editors. 72 Tagung für Bäckerei-Technologie : 9 – 10 November 2021 in Detmold . Detmold; 2021. p. 27–8.","chicago-de":"Wittland, Sebastian. 2021. Einfluss von Allulose auf die Sensorik und Lagerstabilität bei Backwaren. In: 72. Tagung für Bäckerei-Technologie : 9. – 10. November 2021 in Detmold , hg. von AGF : Arbeitsgemeinschaft Getreideforschung e.V. und Max Rubner-Institut : Institut für Sicherheit und Qualität bei Getreide , 27–28. Detmold.","din1505-2-1":"Wittland, Sebastian: Einfluss von Allulose auf die Sensorik und Lagerstabilität bei Backwaren. In: AGF : Arbeitsgemeinschaft Getreideforschung e.V. ; Max Rubner-Institut : Institut für Sicherheit und Qualität bei Getreide (Hrsg.): 72. Tagung für Bäckerei-Technologie : 9. – 10. November 2021 in Detmold . Detmold, 2021, S. 27–28","short":"S. Wittland, in: AGF : Arbeitsgemeinschaft Getreideforschung e.V., Max Rubner-Institut : Institut für Sicherheit und Qualität bei Getreide (Eds.), 72. Tagung für Bäckerei-Technologie : 9. – 10. November 2021 in Detmold , Detmold, 2021, pp. 27–28.","ieee":"S. Wittland, “Einfluss von Allulose auf die Sensorik und Lagerstabilität bei Backwaren,” in 72. Tagung für Bäckerei-Technologie : 9. – 10. November 2021 in Detmold , Detmold, 2021, pp. 27–28.","ama":"Wittland S. Einfluss von Allulose auf die Sensorik und Lagerstabilität bei Backwaren. In: AGF : Arbeitsgemeinschaft Getreideforschung e.V., Max Rubner-Institut : Institut für Sicherheit und Qualität bei Getreide , eds. 72. Tagung für Bäckerei-Technologie : 9. – 10. November 2021 in Detmold . ; 2021:27-28."},"publication_status":"published","title":"Einfluss von Allulose auf die Sensorik und Lagerstabilität bei Backwaren","status":"public","page":"27-28","main_file_link":[{"open_access":"1","url":"https://www.google.com/url?sa=t&source=web&rct=j&opi=89978449&url=https://www.agfdt.de/r%25C3%25BCckblick.html%3Ffile%3Dfiles/agf/downloads/Baeckereitechnologie/bt21/Tagungsbroschuere_Baeckereitechnologie_2021.pdf%26cid%3D5014&ved=2ahUKEwjIj5j7naeLAxUkRvEDHeaGKLkQFnoECBwQAQ&usg=AOvVaw0nKCKFClRgFlElmU7YfEqv"}],"author":[{"last_name":"Wittland","first_name":"Sebastian","full_name":"Wittland, Sebastian","id":"74203"}],"year":"2021","department":[{"_id":"DEP4028"}],"conference":{"location":"Detmold","name":"72. Tagung für Bäckerei-Technologie","end_date":"2021-11-10","start_date":"2021-11-09"},"user_id":"83781","date_updated":"2025-02-03T10:02:12Z","corporate_editor":["AGF : Arbeitsgemeinschaft Getreideforschung e.V.","Max Rubner-Institut : Institut für Sicherheit und Qualität bei Getreide "],"publication":"72. Tagung für Bäckerei-Technologie : 9. – 10. November 2021 in Detmold ","date_created":"2021-11-10T13:48:51Z","type":"conference","place":"Detmold","language":[{"iso":"ger"}],"_id":"6728","oa":"1"},{"date_created":"2021-11-11T14:29:30Z","type":"conference","date_updated":"2025-02-10T07:03:25Z","user_id":"83781","language":[{"iso":"eng"}],"_id":"6732","title":"Real time quality controlled mashing – a successful approach using inline near infrared spectroscopy and advanced data analysis","publication_status":"published","citation":{"ieee":"F. Conradi, “Real time quality controlled mashing – a successful approach using inline near infrared spectroscopy and advanced data analysis,” presented at the 14th International Trends in Brewing, Leuven, Belgien, 2021.","apa":"Conradi, F. (2021). Real time quality controlled mashing – a successful approach using inline near infrared spectroscopy and advanced data analysis. 14th International Trends in Brewing, Leuven, Belgien.","chicago":"Conradi, Florian. “Real Time Quality Controlled Mashing – a Successful Approach Using Inline near Infrared Spectroscopy and Advanced Data Analysis,” 2021.","ama":"Conradi F. Real time quality controlled mashing – a successful approach using inline near infrared spectroscopy and advanced data analysis. In: ; 2021.","van":"Conradi F. Real time quality controlled mashing – a successful approach using inline near infrared spectroscopy and advanced data analysis. In 2021.","mla":"Conradi, Florian. Real Time Quality Controlled Mashing – a Successful Approach Using Inline near Infrared Spectroscopy and Advanced Data Analysis. 2021.","havard":"F. Conradi, Real time quality controlled mashing – a successful approach using inline near infrared spectroscopy and advanced data analysis, in: 2021.","bjps":"Conradi F (2021) Real Time Quality Controlled Mashing – a Successful Approach Using Inline near Infrared Spectroscopy and Advanced Data Analysis.","ufg":"Conradi, Florian: Real time quality controlled mashing – a successful approach using inline near infrared spectroscopy and advanced data analysis, in: o. Hg.: o. O. 2021.","short":"F. Conradi, in: 2021.","din1505-2-1":"Conradi, Florian: Real time quality controlled mashing – a successful approach using inline near infrared spectroscopy and advanced data analysis. In: , 2021","chicago-de":"Conradi, Florian. 2021. Real time quality controlled mashing – a successful approach using inline near infrared spectroscopy and advanced data analysis. In: ."},"department":[{"_id":"DEP4018"},{"_id":"DEP4028"}],"conference":{"start_date":"2021-10-17","end_date":"2021-10-20","location":"Leuven, Belgien","name":"14th International Trends in Brewing"},"author":[{"last_name":"Conradi","id":"68967","full_name":"Conradi, Florian","first_name":"Florian"}],"year":"2021","status":"public"},{"title":"Einsatz von technischer Sensorik im Projekt DproFood ","publication_status":"published","citation":{"short":"D. Pauli, M. Neumaier, in: 2021.","chicago-de":"Pauli, Daniel und Michael Neumaier. 2021. Einsatz von technischer Sensorik im Projekt DproFood . In: .","din1505-2-1":"Pauli, Daniel ; Neumaier, Michael: Einsatz von technischer Sensorik im Projekt DproFood . In: , 2021","apa":"Pauli, D., & Neumaier, M. (2021). Einsatz von technischer Sensorik im Projekt DproFood . Proteina, Magdeburg.","ieee":"D. Pauli and M. Neumaier, “Einsatz von technischer Sensorik im Projekt DproFood ,” presented at the Proteina, Magdeburg, 2021.","chicago":"Pauli, Daniel, and Michael Neumaier. “Einsatz von Technischer Sensorik Im Projekt DproFood ,” 2021.","van":"Pauli D, Neumaier M. Einsatz von technischer Sensorik im Projekt DproFood . In 2021.","ama":"Pauli D, Neumaier M. Einsatz von technischer Sensorik im Projekt DproFood . In: ; 2021.","ufg":"Pauli, Daniel/Neumaier, Michael: Einsatz von technischer Sensorik im Projekt DproFood , in: o. Hg.: o. O. 2021.","havard":"D. Pauli, M. Neumaier, Einsatz von technischer Sensorik im Projekt DproFood , in: 2021.","mla":"Pauli, Daniel, and Michael Neumaier. Einsatz von Technischer Sensorik Im Projekt DproFood . 2021.","bjps":"Pauli D and Neumaier M (2021) Einsatz von Technischer Sensorik Im Projekt DproFood ."},"conference":{"name":"Proteina","location":"Magdeburg","start_date":"2021-11.04","end_date":"2021-11.05"},"department":[{"_id":"DEP4027"},{"_id":"DEP1308"},{"_id":"DEP4028"}],"year":"2021","author":[{"id":"75850","last_name":"Pauli","first_name":"Daniel","full_name":"Pauli, Daniel","orcid":" 0000-0003-0860-4696 "},{"id":"77059","first_name":"Michael","full_name":"Neumaier, Michael","last_name":"Neumaier"}],"status":"public","date_created":"2021-11-15T08:38:39Z","type":"conference","date_updated":"2025-01-30T15:45:00Z","user_id":"83781","_id":"6734","language":[{"iso":"eng"}]},{"status":"public","year":"2021","author":[{"id":"68967","first_name":"Florian","full_name":"Conradi, Florian","last_name":"Conradi"}],"department":[{"_id":"DEP4028"},{"_id":"DEP1308"}],"conference":{"end_date":"2021-11-25","start_date":"2021-11-25","location":"Köln","name":"Professoren-Treff Baumann-Gonser-Stiftung"},"citation":{"chicago-de":"Conradi, Florian. 2021. Recyclate Transparency – Einsatz datenintensiver und inlinefähiger Sensoren zur echtzeitfähigen, stufenübergreifenden Untersuchung von recyceltem PET. In: .","din1505-2-1":"Conradi, Florian: Recyclate Transparency – Einsatz datenintensiver und inlinefähiger Sensoren zur echtzeitfähigen, stufenübergreifenden Untersuchung von recyceltem PET. In: , 2021","short":"F. Conradi, in: 2021.","ufg":"Conradi, Florian: Recyclate Transparency – Einsatz datenintensiver und inlinefähiger Sensoren zur echtzeitfähigen, stufenübergreifenden Untersuchung von recyceltem PET, in: o. Hg.: o. O. 2021.","havard":"F. Conradi, Recyclate Transparency – Einsatz datenintensiver und inlinefähiger Sensoren zur echtzeitfähigen, stufenübergreifenden Untersuchung von recyceltem PET, in: 2021.","bjps":"Conradi F (2021) Recyclate Transparency – Einsatz Datenintensiver Und Inlinefähiger Sensoren Zur Echtzeitfähigen, Stufenübergreifenden Untersuchung von Recyceltem PET.","mla":"Conradi, Florian. Recyclate Transparency – Einsatz Datenintensiver Und Inlinefähiger Sensoren Zur Echtzeitfähigen, Stufenübergreifenden Untersuchung von Recyceltem PET. 2021.","van":"Conradi F. Recyclate Transparency – Einsatz datenintensiver und inlinefähiger Sensoren zur echtzeitfähigen, stufenübergreifenden Untersuchung von recyceltem PET. In 2021.","ama":"Conradi F. Recyclate Transparency – Einsatz datenintensiver und inlinefähiger Sensoren zur echtzeitfähigen, stufenübergreifenden Untersuchung von recyceltem PET. In: ; 2021.","chicago":"Conradi, Florian. “Recyclate Transparency – Einsatz Datenintensiver Und Inlinefähiger Sensoren Zur Echtzeitfähigen, Stufenübergreifenden Untersuchung von Recyceltem PET,” 2021.","apa":"Conradi, F. (2021). Recyclate Transparency – Einsatz datenintensiver und inlinefähiger Sensoren zur echtzeitfähigen, stufenübergreifenden Untersuchung von recyceltem PET. Professoren-Treff Baumann-Gonser-Stiftung, Köln.","ieee":"F. Conradi, “Recyclate Transparency – Einsatz datenintensiver und inlinefähiger Sensoren zur echtzeitfähigen, stufenübergreifenden Untersuchung von recyceltem PET,” presented at the Professoren-Treff Baumann-Gonser-Stiftung, Köln, 2021."},"title":"Recyclate Transparency – Einsatz datenintensiver und inlinefähiger Sensoren zur echtzeitfähigen, stufenübergreifenden Untersuchung von recyceltem PET","language":[{"iso":"eng"}],"_id":"6824","user_id":"83778","date_updated":"2024-04-17T08:47:25Z","type":"conference_abstract","date_created":"2021-11-30T07:11:07Z"},{"issue":"6","abstract":[{"text":"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. ","lang":"eng"}],"department":[{"_id":"DEP5023"},{"_id":"DEP4028"}],"publisher":"Sage Publishing","isi":"1","publication_status":"published","doi":"10.1177/09670335211057233","_id":"6839","type":"journal_article","intvolume":" 29","user_id":"83781","external_id":{"isi":["000726007200001"]},"author":[{"id":"73806","first_name":"Baris Gün","last_name":"Sürmeli","full_name":"Sürmeli, Baris Gün"},{"full_name":"Weishaupt, Imke","id":"58425","last_name":"Weishaupt","first_name":"Imke"},{"first_name":"Knut","full_name":"Schwarzer, Knut","id":"13329","last_name":"Schwarzer"},{"id":"44238","first_name":"Natalia","full_name":"Moriz, Natalia","last_name":"Moriz"},{"orcid":"0000-0001-6401-8873","last_name":"Schneider","first_name":"Jan","id":"13209","full_name":"Schneider, Jan"}],"year":"2021","page":"339-351","status":"public","title":"Heat impact control in flash pasteurization by estimation of applied pasteurization units using near infrared spectroscopy","citation":{"ama":"Sürmeli BG, Weishaupt I, Schwarzer K, Moriz N, Schneider J. Heat impact control in flash pasteurization by estimation of applied pasteurization units using near infrared spectroscopy. Journal of Near Infrared Spectroscopy. 2021;29(6):339-351. doi:10.1177/09670335211057233","van":"Sürmeli BG, Weishaupt I, Schwarzer K, Moriz N, Schneider J. Heat impact control in flash pasteurization by estimation of applied pasteurization units using near infrared spectroscopy. Journal of Near Infrared Spectroscopy. 2021;29(6):339–51.","bjps":"Sürmeli BG et al. (2021) Heat Impact Control in Flash Pasteurization by Estimation of Applied Pasteurization Units Using near Infrared Spectroscopy. Journal of Near Infrared Spectroscopy 29, 339–351.","havard":"B.G. Sürmeli, I. Weishaupt, K. Schwarzer, N. Moriz, J. Schneider, Heat impact control in flash pasteurization by estimation of applied pasteurization units using near infrared spectroscopy, Journal of Near Infrared Spectroscopy. 29 (2021) 339–351.","mla":"Sürmeli, Baris Gün, et al. “Heat Impact Control in Flash Pasteurization by Estimation of Applied Pasteurization Units Using near Infrared Spectroscopy.” Journal of Near Infrared Spectroscopy, vol. 29, no. 6, 2021, pp. 339–51, https://doi.org/10.1177/09670335211057233.","ufg":"Sürmeli, Baris Gün u. a.: Heat impact control in flash pasteurization by estimation of applied pasteurization units using near infrared spectroscopy, in: Journal of Near Infrared Spectroscopy 29 (2021), H. 6, S. 339–351.","ieee":"B. G. Sürmeli, I. Weishaupt, K. Schwarzer, N. Moriz, and J. Schneider, “Heat impact control in flash pasteurization by estimation of applied pasteurization units using near infrared spectroscopy,” Journal of Near Infrared Spectroscopy, vol. 29, no. 6, pp. 339–351, 2021, doi: 10.1177/09670335211057233.","apa":"Sürmeli, B. G., Weishaupt, I., Schwarzer, K., Moriz, N., & Schneider, J. (2021). Heat impact control in flash pasteurization by estimation of applied pasteurization units using near infrared spectroscopy. Journal of Near Infrared Spectroscopy, 29(6), 339–351. https://doi.org/10.1177/09670335211057233","chicago":"Sürmeli, Baris Gün, Imke Weishaupt, Knut Schwarzer, Natalia Moriz, and Jan Schneider. “Heat Impact Control in Flash Pasteurization by Estimation of Applied Pasteurization Units Using near Infrared Spectroscopy.” Journal of Near Infrared Spectroscopy 29, no. 6 (2021): 339–51. https://doi.org/10.1177/09670335211057233.","short":"B.G. Sürmeli, I. Weishaupt, K. Schwarzer, N. Moriz, J. Schneider, Journal of Near Infrared Spectroscopy 29 (2021) 339–351.","din1505-2-1":"Sürmeli, Baris Gün ; Weishaupt, Imke ; Schwarzer, Knut ; Moriz, Natalia ; Schneider, Jan: Heat impact control in flash pasteurization by estimation of applied pasteurization units using near infrared spectroscopy. In: Journal of Near Infrared Spectroscopy Bd. 29, Sage Publishing (2021), Nr. 6, S. 339–351","chicago-de":"Sürmeli, Baris Gün, Imke Weishaupt, Knut Schwarzer, Natalia Moriz und Jan Schneider. 2021. Heat impact control in flash pasteurization by estimation of applied pasteurization units using near infrared spectroscopy. Journal of Near Infrared Spectroscopy 29, Nr. 6: 339–351. doi:10.1177/09670335211057233, ."},"volume":29,"language":[{"iso":"eng"}],"keyword":["Beverage pasteurization","heat impact control","prediction outlier elimination"],"date_created":"2021-11-30T12:39:27Z","publication":"Journal of Near Infrared Spectroscopy","publication_identifier":{"eissn":["1751-6552"],"issn":["0967-0335"]},"date_updated":"2025-06-26T13:35:56Z"},{"citation":{"ama":"Pauli D, Wisser S. Datenanalyse und autonome Prognostik zur Verbesserung der Transparenz und Sicherheit von Lebensmitteln. In: ; 2021.","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.","short":"D. Pauli, S. Wisser, 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":"Pauli, Daniel ; Wisser, Stephanie: Datenanalyse und autonome Prognostik zur Verbesserung der Transparenz und Sicherheit von Lebensmitteln. In: , 2021","van":"Pauli D, Wisser S. Datenanalyse und autonome Prognostik zur Verbesserung der Transparenz und Sicherheit von Lebensmitteln. In 2021.","ufg":"Pauli, Daniel/Wisser, Stephanie: Datenanalyse und autonome Prognostik zur Verbesserung der Transparenz und Sicherheit von Lebensmitteln, in: o. Hg.: o. O. 2021.","havard":"D. Pauli, S. Wisser, Datenanalyse und autonome Prognostik zur Verbesserung der Transparenz und Sicherheit von Lebensmitteln, in: 2021.","bjps":"Pauli D and Wisser S (2021) Datenanalyse Und Autonome Prognostik Zur Verbesserung Der Transparenz Und Sicherheit von Lebensmitteln.","mla":"Pauli, Daniel, and Stephanie Wisser. Datenanalyse Und Autonome Prognostik Zur Verbesserung Der Transparenz Und Sicherheit von Lebensmitteln. 2021.","apa":"Pauli, D., & Wisser, S. (2021). Datenanalyse und autonome Prognostik zur Verbesserung der Transparenz und Sicherheit von Lebensmitteln. SFT-Forum „where food meets IT“ Mittelstand im Wandel: Digitale Lösungen für die Lebensmittelpraxis, Online.","chicago":"Pauli, Daniel, and Stephanie Wisser. “Datenanalyse Und Autonome Prognostik Zur Verbesserung Der Transparenz Und Sicherheit von Lebensmitteln,” 2021."},"title":"Datenanalyse und autonome Prognostik zur Verbesserung der Transparenz und Sicherheit von Lebensmitteln","status":"public","author":[{"orcid":" 0000-0003-0860-4696 ","first_name":"Daniel","last_name":"Pauli","full_name":"Pauli, Daniel","id":"75850"},{"id":"76627","first_name":"Stephanie","full_name":"Wisser, Stephanie","last_name":"Wisser"}],"year":"2021","conference":{"start_date":"23.04.2021","end_date":"23.04.2021","location":"Online","name":"SFT-Forum „where food meets IT“ Mittelstand im Wandel: Digitale Lösungen für die Lebensmittelpraxis"},"department":[{"_id":"DEP4000"},{"_id":"DEP5023"},{"_id":"DEP4027"},{"_id":"DEP1308"},{"_id":"DEP4028"}],"user_id":"83781","date_updated":"2025-01-30T15:45:25Z","date_created":"2021-12-03T13:24:32Z","type":"conference","language":[{"iso":"eng"}],"_id":"6840"},{"language":[{"iso":"eng"}],"_id":"6842","type":"conference","date_created":"2021-12-03T13:38:13Z","user_id":"83781","date_updated":"2025-01-30T15:45:45Z","author":[{"last_name":"Pauli","full_name":"Pauli, Daniel","id":"75850","first_name":"Daniel","orcid":" 0000-0003-0860-4696 "},{"id":"77059","first_name":"Michael","last_name":"Neumaier","full_name":"Neumaier, Michael"},{"first_name":"Matthias","full_name":"Scharf, Matthias","last_name":"Scharf","id":"65179"},{"id":"74167","full_name":"Funke, Carsten","first_name":"Carsten","last_name":"Funke"}],"year":"2021","department":[{"_id":"DEP4000"},{"_id":"DEP4027"},{"_id":"DEP1308"},{"_id":"DEP4028"}],"conference":{"name":"Fokustag where food meets IT","location":"Online","end_date":"02.03.2021","start_date":"02.03.2021"},"status":"public","title":"Von der offline zur online Qualitätskontrolle mittels Echtzeit- und Fingerprint-Analytik","citation":{"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.","ama":"Pauli D, Neumaier M, Scharf M, Funke C. Von der offline zur online Qualitätskontrolle mittels Echtzeit- und Fingerprint-Analytik. In: ; 2021.","apa":"Pauli, D., Neumaier, M., Scharf, M., & Funke, C. (2021). Von der offline zur online Qualitätskontrolle mittels Echtzeit- und Fingerprint-Analytik. 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.","van":"Pauli D, Neumaier M, Scharf M, Funke C. Von der offline zur online Qualitätskontrolle mittels Echtzeit- und Fingerprint-Analytik. In 2021.","havard":"D. Pauli, M. Neumaier, M. Scharf, C. Funke, Von der offline zur online Qualitätskontrolle mittels Echtzeit- und Fingerprint-Analytik, in: 2021.","bjps":"Pauli D et al. (2021) Von Der Offline Zur Online Qualitätskontrolle Mittels Echtzeit- Und Fingerprint-Analytik.","mla":"Pauli, Daniel, et al. Von Der Offline Zur Online Qualitätskontrolle Mittels Echtzeit- Und Fingerprint-Analytik. 2021.","ufg":"Pauli, Daniel u. a.: Von der offline zur online Qualitätskontrolle mittels Echtzeit- und Fingerprint-Analytik, in: o. Hg.: o. O. 2021.","short":"D. Pauli, M. Neumaier, M. Scharf, C. Funke, in: 2021.","din1505-2-1":"Pauli, Daniel ; Neumaier, Michael ; Scharf, Matthias ; Funke, Carsten: 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: ."}},{"title":"Lebensmitteltechnologie in ihrer gesellschaftlichen Verflechtung","citation":{"ieee":"J. Schneider, “Lebensmitteltechnologie in ihrer gesellschaftlichen Verflechtung,” in 50 Jahre Technische Hochschule Ostwestfalen-Lippe, 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. 50 Jahre Technische Hochschule Ostwestfalen-Lippe. Spurbuchverlag; 2021:101-115.","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.","din1505-2-1":"Schneider, Jan: Lebensmitteltechnologie in ihrer gesellschaftlichen Verflechtung. In: Hofmann, M. L. ; Lemme, K. ; Löffl, J. ; Nautz, J. (Hrsg.): 50 Jahre Technische Hochschule Ostwestfalen-Lippe. Baunach : Spurbuchverlag, 2021, S. 101–115","chicago-de":"Schneider, Jan. 2021. Lebensmitteltechnologie in ihrer gesellschaftlichen Verflechtung. In: 50 Jahre Technische Hochschule Ostwestfalen-Lippe, hg. von Martin Ludwig Hofmann, Kathrin Lemme, Josef Löffl, und Jürgen Nautz, 101–115. Baunach : Spurbuchverlag.","apa":"Schneider, J. (2021). Lebensmitteltechnologie in ihrer gesellschaftlichen Verflechtung. In M. L. Hofmann, K. Lemme, J. Löffl, & J. Nautz (Eds.), 50 Jahre Technische Hochschule Ostwestfalen-Lippe (pp. 101–115). Spurbuchverlag.","chicago":"Schneider, Jan. “Lebensmitteltechnologie in ihrer gesellschaftlichen Verflechtung.” In 50 Jahre Technische Hochschule Ostwestfalen-Lippe, edited by Martin Ludwig Hofmann, Kathrin Lemme, Josef Löffl, and Jürgen Nautz, 101–15. Baunach : Spurbuchverlag, 2021.","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.","ufg":"Schneider, Jan: Lebensmitteltechnologie in ihrer gesellschaftlichen Verflechtung, in: Hofmann, Martin Ludwig u. a. (Hgg.): 50 Jahre Technische Hochschule Ostwestfalen-Lippe, Baunach 2021, S. 101–115.","mla":"Schneider, Jan. “Lebensmitteltechnologie in ihrer gesellschaftlichen Verflechtung.” 50 Jahre Technische Hochschule Ostwestfalen-Lippe, 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":"Schneider J (2021) Lebensmitteltechnologie in ihrer gesellschaftlichen Verflechtung. In Hofmann ML et al. (eds), 50 Jahre Technische Hochschule Ostwestfalen-Lippe. Baunach : Spurbuchverlag, pp. 101–115."},"publication_status":"published","author":[{"last_name":"Schneider","id":"13209","full_name":"Schneider, Jan","first_name":"Jan","orcid":"0000-0001-6401-8873"}],"year":"2021","department":[{"_id":"DEP1308"},{"_id":"DEP4028"}],"publisher":"Spurbuchverlag","status":"public","page":"101-115","publication_identifier":{"isbn":["978-3-88778-622-9"]},"publication":"50 Jahre Technische Hochschule Ostwestfalen-Lippe","type":"book_chapter","date_created":"2022-01-03T13:18:06Z","editor":[{"last_name":"Hofmann","id":"27490","full_name":"Hofmann, Martin Ludwig","first_name":"Martin Ludwig"},{"id":"29189","full_name":"Lemme, Kathrin","last_name":"Lemme","first_name":"Kathrin"},{"full_name":"Löffl, Josef","last_name":"Löffl","id":"71937","first_name":"Josef"},{"last_name":"Nautz","id":"46509","full_name":"Nautz, Jürgen","first_name":"Jürgen"}],"user_id":"83781","popular_science":"1","date_updated":"2025-02-10T07:15:06Z","_id":"6934","keyword":["Lebensmitteltechnologie","Lebensmittel-Ethik","Nachhaltigkeit","Institut für Lebenmitteltechnologie"],"place":"Baunach ","language":[{"iso":"ger"}]},{"publication_status":"published","citation":{"ieee":"B. Schattenberg, K. Stake, and J. Schneider, “Einsatzmöglichkeiten von Allulose zur Kalorienreduktion in Biermischgetränken,” in Behr´s Jahrbuch für die Lebensmittelwirtschaft 2022, 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. Behr´s Jahrbuch für die Lebensmittelwirtschaft 2022. 1st ed. 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.","din1505-2-1":"Schattenberg, Britta ; Stake, Kirsten ; Schneider, Jan: Einsatzmöglichkeiten von Allulose zur Kalorienreduktion in Biermischgetränken. In: Behr´s Verlag GmbH (Hrsg.): Behr´s Jahrbuch für die Lebensmittelwirtschaft 2022. 1. Aufl. Hamburg : Behr´s Verlag, 2021","chicago-de":"Schattenberg, Britta, Kirsten Stake und Jan Schneider. 2021. Einsatzmöglichkeiten von Allulose zur Kalorienreduktion in Biermischgetränken. In: Behr´s Jahrbuch für die Lebensmittelwirtschaft 2022, hg. von Behr´s Verlag GmbH. 1. Aufl. Hamburg: Behr´s Verlag.","apa":"Schattenberg, B., Stake, K., & Schneider, J. (2021). 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.","chicago":"Schattenberg, Britta, Kirsten Stake, and Jan Schneider. “Einsatzmöglichkeiten von Allulose zur Kalorienreduktion in Biermischgetränken.” In Behr´s Jahrbuch für die Lebensmittelwirtschaft 2022, edited by Behr´s Verlag GmbH, 1st ed. Hamburg: 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.","ufg":"Schattenberg, Britta/Stake, Kirsten/Schneider, Jan: Einsatzmöglichkeiten von Allulose zur Kalorienreduktion in Biermischgetränken, in: Behr´s Verlag GmbH (Hg.): Behr´s Jahrbuch für die Lebensmittelwirtschaft 2022, Hamburg 12021.","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":"Schattenberg B, Stake K and Schneider J (2021) Einsatzmöglichkeiten von Allulose zur Kalorienreduktion in Biermischgetränken. In Behr´s Verlag GmbH (ed.), Behr´s Jahrbuch für die Lebensmittelwirtschaft 2022, 1st ed. Hamburg: Behr´s Verlag.","mla":"Schattenberg, Britta, et al. “Einsatzmöglichkeiten von Allulose zur Kalorienreduktion in Biermischgetränken.” Behr´s Jahrbuch für die Lebensmittelwirtschaft 2022, edited by Behr´s Verlag GmbH, 1st ed., Behr´s Verlag, 2021."},"title":"Einsatzmöglichkeiten von Allulose zur Kalorienreduktion in Biermischgetränken","publisher":"Behr´s Verlag","status":"public","department":[{"_id":"DEP4018"},{"_id":"DEP4028"}],"author":[{"last_name":"Schattenberg","first_name":"Britta","id":"74227","full_name":"Schattenberg, Britta"},{"first_name":"Kirsten","last_name":"Stake","id":"61537","full_name":"Stake, Kirsten"},{"orcid":"0000-0001-6401-8873","full_name":"Schneider, Jan","id":"13209","last_name":"Schneider","first_name":"Jan"}],"year":"2021","corporate_editor":["Behr´s Verlag GmbH"],"date_updated":"2025-03-13T14:25:11Z","user_id":"83781","edition":"1","date_created":"2022-03-02T09:41:53Z","type":"book_chapter","publication_identifier":{"isbn":["978-3-95468-810-4"]},"publication":"Behr´s Jahrbuch für die Lebensmittelwirtschaft 2022","_id":"7095","language":[{"iso":"ger"}],"place":"Hamburg"},{"citation":{"apa":"Schneider, J., Dammann_, A., Schwarzer, K., & Müller, U. (2021). Pasteurisation von Getränken: Verweilzeitverteilungen in der KZE und Chemischer Temperatur-Zeit-Indikator zur Prüfung von KZE-Anlagen. 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.","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.","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.","ufg":"Schneider, Jan u. a.: Pasteurisation von Getränken: Verweilzeitverteilungen in der KZE und Chemischer Temperatur-Zeit-Indikator zur Prüfung von KZE-Anlagen, in: o. Hg.: o. O. 2021.","mla":"Schneider, Jan, et al. Pasteurisation von Getränken: Verweilzeitverteilungen in Der KZE Und Chemischer Temperatur-Zeit-Indikator Zur Prüfung von KZE-Anlagen. 2021.","bjps":"Schneider J et al. (2021) Pasteurisation von Getränken: Verweilzeitverteilungen in Der KZE Und Chemischer Temperatur-Zeit-Indikator Zur Prüfung von KZE-Anlagen.","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.","short":"J. Schneider, A. Dammann_, K. Schwarzer, U. Müller, in: 2021.","din1505-2-1":"Schneider, Jan ; Dammann_, Anna ; Schwarzer, Knut ; Müller, Ulrich: Pasteurisation von Getränken: Verweilzeitverteilungen in der KZE und Chemischer Temperatur-Zeit-Indikator zur Prüfung von KZE-Anlagen. In: , 2021","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: ."},"title":"Pasteurisation von Getränken: Verweilzeitverteilungen in der KZE und Chemischer Temperatur-Zeit-Indikator zur Prüfung von KZE-Anlagen","status":"public","department":[{"_id":"DEP4009"},{"_id":"DEP1308"},{"_id":"DEP4018"},{"_id":"DEP4028"}],"conference":{"end_date":"2012-03-05","start_date":"2012-03-05","location":"Siegen","name":"Technisch-wissenschaftlicher Ausschuss der VLB"},"author":[{"orcid":"0000-0001-6401-8873","last_name":"Schneider","first_name":"Jan","id":"13209","full_name":"Schneider, Jan"},{"last_name":"Dammann_","first_name":"Anna","id":"43899","full_name":"Dammann_, Anna"},{"first_name":"Knut","id":"13329","full_name":"Schwarzer, Knut","last_name":"Schwarzer"},{"first_name":"Ulrich","id":"12119","full_name":"Müller, Ulrich","last_name":"Müller"}],"year":"2021","date_updated":"2025-01-30T15:43:35Z","user_id":"83781","type":"conference","date_created":"2021-09-07T08:49:23Z","_id":"6171","language":[{"iso":"eng"}]},{"publication_status":"published","article_type":"original","isi":"1","publisher":"Walter de Gruyter GmbH","quality_controlled":"1","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"}],"issue":"9","department":[{"_id":"DEP4018"},{"_id":"DEP1308"},{"_id":"DEP4028"}],"intvolume":" 17","user_id":"83781","type":"scientific_journal_article","_id":"5423","doi":"https://doi.org/10.1515/ijfe-2020-0324","place":"Berlin ; Boston, Mass. ","volume":17,"citation":{"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.","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.","bjps":"Katsch L, Methner F-J and 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 . International Journal of Food Engineering 17, 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 .” International Journal of Food Engineering , vol. 17, no. 9, 2021, pp. 703–13, https://doi.org/10.1515/ijfe-2020-0324.","ufg":"Katsch, Linda/Methner, Frank-Jürgen/Schneider, Jan: 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: International Journal of Food Engineering 17 (2021), H. 9, S. 703–713.","apa":"Katsch, L., Methner, F.-J., & 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 . International Journal of Food Engineering , 17(9), 703–713. https://doi.org/10.1515/ijfe-2020-0324","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 .” International Journal of Food Engineering 17, no. 9 (2021): 703–13. https://doi.org/10.1515/ijfe-2020-0324.","short":"L. Katsch, F.-J. Methner, J. Schneider, International Journal of Food Engineering 17 (2021) 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 . International Journal of Food Engineering 17, Nr. 9: 703–713. doi:https://doi.org/10.1515/ijfe-2020-0324, .","din1505-2-1":"Katsch, Linda ; Methner, Frank-Jürgen ; Schneider, Jan: 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: International Journal of Food Engineering Bd. 17. Berlin ; Boston, Mass. , Walter de Gruyter GmbH (2021), Nr. 9, S. 703–713","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 . International Journal of Food Engineering . 2021;17(9):703-713. doi:https://doi.org/10.1515/ijfe-2020-0324","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 ,” International Journal of Food Engineering , vol. 17, no. 9, pp. 703–713, 2021, 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 ","status":"public","page":"703-713","external_id":{"isi":["000699893400004"]},"year":"2021","author":[{"orcid":"0000-0001-6628-3929 ","last_name":"Katsch","first_name":"Linda","id":"71614","full_name":"Katsch, Linda"},{"first_name":"Frank-Jürgen","full_name":"Methner, Frank-Jürgen","last_name":"Methner"},{"orcid":"0000-0001-6401-8873","last_name":"Schneider","full_name":"Schneider, Jan","id":"13209","first_name":"Jan"}],"date_updated":"2025-06-26T13:31:14Z","publication_identifier":{"eissn":["1556-3758"],"issn":["2194-5764"]},"publication":"International Journal of Food Engineering ","date_created":"2021-04-08T05:51:47Z","keyword":["absorption at 420 nm","HMF","kinetic figures","line of equal effect","pasteurization."],"language":[{"iso":"eng"}]},{"language":[{"iso":"eng"}],"place":"Nürnberg","_id":"5504","date_updated":"2025-02-10T07:07:05Z","user_id":"83781","date_created":"2021-04-13T12:03:12Z","type":"industry_journal_article","publication_identifier":{"issn":["0724-696X"],"eissn":["1439-5177"]},"publication":"Brauwelt","page":"340-343","status":"public","publisher":"Fachverlag Hans Carl GmbH","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":[{"last_name":"Katsch","full_name":"Katsch, Linda","id":"71614","first_name":"Linda","orcid":"0000-0001-6628-3929 "},{"orcid":"0000-0001-6401-8873","first_name":"Jan","last_name":"Schneider","id":"13209","full_name":"Schneider, Jan"}],"issue":"14","publication_status":"published","citation":{"ama":"Katsch L, Schneider J. Potential für eine schonendere Pasteurisation. Brauwelt. 2021;(14):340-343.","ieee":"L. Katsch and J. Schneider, “Potential für eine schonendere Pasteurisation,” Brauwelt, no. 14, pp. 340–343, 2021.","van":"Katsch L, Schneider J. Potential für eine schonendere Pasteurisation. Brauwelt. 2021;(14):340–3.","ufg":"Katsch, Linda/Schneider, Jan: Potential für eine schonendere Pasteurisation, in: Brauwelt (2021), H. 14, S. 340–343.","bjps":"Katsch L and Schneider J (2021) Potential Für Eine Schonendere Pasteurisation. Brauwelt 340–343.","havard":"L. Katsch, J. Schneider, Potential für eine schonendere Pasteurisation, Brauwelt. (2021) 340–343.","mla":"Katsch, Linda, and Jan Schneider. “Potential Für Eine Schonendere Pasteurisation.” Brauwelt, no. 14, 2021, pp. 340–43.","apa":"Katsch, L., & Schneider, J. (2021). Potential für eine schonendere Pasteurisation. Brauwelt, 14, 340–343.","chicago":"Katsch, Linda, and Jan Schneider. “Potential Für Eine Schonendere Pasteurisation.” Brauwelt, no. 14 (2021): 340–43.","short":"L. Katsch, J. Schneider, Brauwelt (2021) 340–343.","chicago-de":"Katsch, Linda und Jan Schneider. 2021. Potential für eine schonendere Pasteurisation. Brauwelt, Nr. 14: 340–343.","din1505-2-1":"Katsch, Linda ; Schneider, Jan: Potential für eine schonendere Pasteurisation. In: Brauwelt. Nürnberg, Fachverlag Hans Carl GmbH (2021), Nr. 14, S. 340–343"},"title":"Potential für eine schonendere Pasteurisation"},{"intvolume":" 15","user_id":"83781","type":"scientific_journal_article","_id":"12805","doi":"10.1002/bbb.2201","place":"Chichester","publication_status":"published","isi":"1","publisher":"Wiley","issue":"3","abstract":[{"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−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. ","lang":"eng"}],"department":[{"_id":"DEP4000"},{"_id":"DEP4028"},{"_id":"DEP4018"}],"date_updated":"2025-06-26T13:37:39Z","publication":"Biofuels, Bioproducts and Biorefining","publication_identifier":{"eissn":["1932-1031"],"issn":["1932-104X"]},"date_created":"2025-04-16T07:00:19Z","keyword":["oil palm","trunks","pressed sap","Elaeis guineensis","sugar","nutrients","review"],"language":[{"iso":"eng"}],"citation":{"chicago":"Dirkes, Rabea, Pia Rebecca Neubauer, and Jürgen Rabenhorst. “Pressed Sap from Oil Palm (<scp>Elaeis Guineensis</Scp>) Trunks: A Revolutionary Growth Medium for the Biotechnological Industry?” Biofuels, Bioproducts and Biorefining 15, no. 3 (2021): 931–44. https://doi.org/10.1002/bbb.2201.","apa":"Dirkes, R., Neubauer, P. R., & Rabenhorst, J. (2021). Pressed sap from oil palm (<scp>Elaeis guineensis</scp>) trunks: a revolutionary growth medium for the biotechnological industry? Biofuels, Bioproducts and Biorefining, 15(3), 931–944. https://doi.org/10.1002/bbb.2201","ieee":"R. Dirkes, P. R. Neubauer, and J. Rabenhorst, “Pressed sap from oil palm (<scp>Elaeis guineensis</scp>) trunks: a revolutionary growth medium for the biotechnological industry?,” Biofuels, Bioproducts and Biorefining, vol. 15, no. 3, pp. 931–944, 2021, doi: 10.1002/bbb.2201.","ufg":"Dirkes, Rabea/Neubauer, Pia Rebecca/Rabenhorst, Jürgen: Pressed sap from oil palm (<scp>Elaeis guineensis</scp>) trunks: a revolutionary growth medium for the biotechnological industry?, in: Biofuels, Bioproducts and Biorefining 15 (2021), H. 3, S. 931–944.","mla":"Dirkes, Rabea, et al. “Pressed Sap from Oil Palm (<scp>Elaeis Guineensis</Scp>) Trunks: A Revolutionary Growth Medium for the Biotechnological Industry?” Biofuels, Bioproducts and Biorefining, vol. 15, no. 3, 2021, pp. 931–44, https://doi.org/10.1002/bbb.2201.","bjps":"Dirkes R, Neubauer PR and Rabenhorst J (2021) Pressed Sap from Oil Palm (<scp>Elaeis Guineensis</Scp>) Trunks: A Revolutionary Growth Medium for the Biotechnological Industry? Biofuels, Bioproducts and Biorefining 15, 931–944.","havard":"R. Dirkes, P.R. Neubauer, J. Rabenhorst, Pressed sap from oil palm (<scp>Elaeis guineensis</scp>) 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 (<scp>Elaeis guineensis</scp>) 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 (<scp>Elaeis guineensis</scp>) trunks: a revolutionary growth medium for the biotechnological industry? Biofuels, Bioproducts and Biorefining. 2021;15(3):931-944. doi:10.1002/bbb.2201","din1505-2-1":"Dirkes, Rabea ; Neubauer, Pia Rebecca ; Rabenhorst, Jürgen: Pressed sap from oil palm (<scp>Elaeis guineensis</scp>) trunks: a revolutionary growth medium for the biotechnological industry? In: Biofuels, Bioproducts and Biorefining Bd. 15. Chichester, Wiley (2021), Nr. 3, S. 931–944","chicago-de":"Dirkes, Rabea, Pia Rebecca Neubauer und Jürgen Rabenhorst. 2021. Pressed sap from oil palm (<scp>Elaeis guineensis</scp>) trunks: a revolutionary growth medium for the biotechnological industry? Biofuels, Bioproducts and Biorefining 15, Nr. 3: 931–944. doi:10.1002/bbb.2201, .","short":"R. Dirkes, P.R. Neubauer, J. Rabenhorst, Biofuels, Bioproducts and Biorefining 15 (2021) 931–944."},"volume":15,"title":"Pressed sap from oil palm (Elaeis guineensis) trunks: a revolutionary growth medium for the biotechnological industry?","status":"public","page":"931-944","external_id":{"isi":["000625400200001"]},"year":"2021","author":[{"last_name":"Dirkes","first_name":"Rabea","full_name":"Dirkes, Rabea","id":"68594"},{"first_name":"Pia Rebecca","last_name":"Neubauer","full_name":"Neubauer, Pia Rebecca","id":"75420"},{"id":"13454","last_name":"Rabenhorst","full_name":"Rabenhorst, Jürgen","first_name":"Jürgen"}]},{"place":"Amsterdam [u.a.]","_id":"12835","doi":"10.1016/j.xphs.2020.09.007","type":"scientific_journal_article","user_id":"83781","intvolume":" 109","department":[{"_id":"DEP4028"}],"abstract":[{"lang":"eng","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."}],"issue":"12","publisher":"Elsevier BV","isi":"1","publication_status":"published","keyword":["Continuous manufacturing","Delayed-release","FT-NIR","Inline particle size analysis","Hot melt extrusion"],"language":[{"iso":"eng"}],"publication_identifier":{"issn":["0022-3549"],"eissn":["1520-6017"]},"publication":"Journal of Pharmaceutical Sciences","date_created":"2025-04-23T08:40:12Z","date_updated":"2025-06-26T13:25:32Z","author":[{"first_name":"Anh Q.","full_name":"Vo, Anh Q.","last_name":"Vo"},{"id":"12015","full_name":"Kutz, Gerd","last_name":"Kutz","first_name":"Gerd"},{"first_name":"Herman","last_name":"He","full_name":"He, Herman"},{"first_name":"Sagar","last_name":"Narala","full_name":"Narala, Sagar"},{"last_name":"Bandari","first_name":"Suresh","full_name":"Bandari, Suresh"},{"last_name":"Repka","full_name":"Repka, Michael A.","first_name":"Michael A."}],"year":"2020","external_id":{"isi":["000590406100010"]},"status":"public","page":"3598-3607","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","citation":{"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,” Journal of Pharmaceutical Sciences, vol. 109, no. 12, pp. 3598–3607, 2020, doi: 10.1016/j.xphs.2020.09.007.","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. Journal of Pharmaceutical Sciences. 2020;109(12):3598-3607. doi:10.1016/j.xphs.2020.09.007","short":"A.Q. Vo, G. Kutz, H. He, S. Narala, S. Bandari, M.A. Repka, Journal of Pharmaceutical Sciences 109 (2020) 3598–3607.","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. Journal of Pharmaceutical Sciences 109, Nr. 12: 3598–3607. doi:10.1016/j.xphs.2020.09.007, .","din1505-2-1":"Vo, Anh Q. ; Kutz, Gerd ; He, Herman ; Narala, Sagar ; Bandari, Suresh ; Repka, Michael A.: 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: Journal of Pharmaceutical Sciences Bd. 109. Amsterdam [u.a.], Elsevier BV (2020), Nr. 12, S. 3598–3607","apa":"Vo, A. Q., Kutz, G., He, H., Narala, S., Bandari, S., & 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. Journal of Pharmaceutical Sciences, 109(12), 3598–3607. https://doi.org/10.1016/j.xphs.2020.09.007","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.” Journal of Pharmaceutical Sciences 109, no. 12 (2020): 3598–3607. https://doi.org/10.1016/j.xphs.2020.09.007.","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.","bjps":"Vo AQ et al. (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. Journal of Pharmaceutical Sciences 109, 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.” Journal of Pharmaceutical Sciences, vol. 109, no. 12, 2020, pp. 3598–607, https://doi.org/10.1016/j.xphs.2020.09.007.","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.","ufg":"Vo, Anh Q. u. a.: 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: Journal of Pharmaceutical Sciences 109 (2020), H. 12, S. 3598–3607."},"volume":109}]