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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. .","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.","ufg":"Schwarzer, Knut u. a.: Smart Pasteurization - Eine neuartige, autonome Regelung für eine Kurzzeiterhitzung, o. O. 2022.","apa":"Schwarzer, K., Weishaupt, I., Gossen, A., Sürmeli, B. G., & Schneider, J. (2022). Smart Pasteurization - Eine neuartige, autonome Regelung für eine Kurzzeiterhitzung. 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."}},{"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","department":[{"_id":"DEP1308"},{"_id":"DEP4028"}],"conference":{"end_date":"2022-11-17","start_date":"2022-11-17","name":"22. Professorentreffen“ der Baumann-Gonser-Stiftung ","location":"Lemgo"},"author":[{"first_name":"Marc","id":"81622","last_name":"Trilling","full_name":"Trilling, Marc","orcid":"0000-0002-3685-6383"},{"orcid":"0000-0001-6628-3929 ","full_name":"Katsch, Linda","last_name":"Katsch","id":"71614","first_name":"Linda"},{"orcid":"0000-0001-6401-8873","full_name":"Schneider, Jan","last_name":"Schneider","id":"13209","first_name":"Jan"}],"year":"2022","status":"public","title":"Recyclat Transparency","publication_status":"published","citation":{"ama":"Trilling M, Katsch L, Schneider J. Recyclat Transparency.; 2022.","ieee":"M. Trilling, L. Katsch, and J. Schneider, Recyclat Transparency. 2022.","van":"Trilling M, Katsch L, Schneider J. Recyclat Transparency. 2022.","ufg":"Trilling, Marc/Katsch, Linda/Schneider, Jan: Recyclat Transparency, o. O. 2022.","havard":"M. Trilling, L. Katsch, J. Schneider, Recyclat Transparency, 2022.","mla":"Trilling, Marc, et al. Recyclat Transparency. 2022.","bjps":"Trilling M, Katsch L and Schneider J (2022) Recyclat Transparency. .","apa":"Trilling, M., Katsch, L., & Schneider, J. (2022). Recyclat Transparency. 22. Professorentreffen“ der Baumann-Gonser-Stiftung , Lemgo.","chicago":"Trilling, Marc, Linda Katsch, and Jan Schneider. Recyclat Transparency, 2022.","short":"M. Trilling, L. Katsch, J. Schneider, 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"}},{"title":"Allulose in Backwaren - Charakterisierung des Einflusses von Allulose in Kombination mit verschiedenen Getreidearten und Mehltypen auf die Produktqualität von Feinen Backwaren","citation":{"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.","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 .","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.","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.","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.","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 .","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 ","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","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 , .","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.","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 ."},"volume":76,"year":"2022","main_file_link":[{"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","open_access":"1"}],"author":[{"last_name":"Wittland","first_name":"Sebastian","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"},{"first_name":"Sascha","last_name":"Rohn","full_name":"Rohn, Sascha"},{"last_name":"Bertrand","full_name":"Bertrand, Matthäus","first_name":"Matthäus"},{"last_name":"Sciurba","first_name":"Elisabeth","full_name":"Sciurba, Elisabeth"}],"page":"229","status":"public","date_created":"2022-12-09T11:24:52Z","publication":"Lebensmittelchemie : Zeitschrift der Lebensmittelchemischen Gesellschaft, Fachgruppe in der Gesellschaft Deutscher Chemiker ","publication_identifier":{"eissn":["1521-3811"],"issn":["0937-1478"]},"date_updated":"2025-01-30T15:38:22Z","oa":"1","language":[{"iso":"ger"}],"publication_status":"published","issue":"S2","department":[{"_id":"DEP4016"},{"_id":"DEP4028"}],"conference":{"name":"50. Deutscher Lebensmittelchemikertag","location":"Hamburg","start_date":"19.09.2022","end_date":"21.09.2022"},"ddc":["570","570"],"publisher":"Wiley-VCH ","type":"scientific_journal_article","intvolume":" 76","user_id":"83781","doi":" https://doi.org/10.1002/lemi.202259182 ","_id":"9197","place":"Weinheim"},{"title":"Charakterisierung des Einflusses von Allulose in Kombination mit verschiedenen Getreidearten und Mehltypen auf die Produktqualität von Feinen Backwaren","citation":{"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.","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.","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. .","havard":"S. Wittland, Charakterisierung des Einflusses von Allulose in Kombination mit verschiedenen Getreidearten und Mehltypen auf die Produktqualität von Feinen Backwaren, n.d.","mla":"Wittland, Sebastian. Charakterisierung des Einflusses von Allulose in Kombination mit verschiedenen Getreidearten und Mehltypen auf die Produktqualität von Feinen Backwaren.","bjps":"Wittland S (n.d.) Charakterisierung des Einflusses von Allulose in Kombination mit verschiedenen Getreidearten und Mehltypen auf die Produktqualität von Feinen Backwaren. .","short":"S. Wittland, Charakterisierung des Einflusses von Allulose in Kombination mit verschiedenen Getreidearten und Mehltypen auf die Produktqualität von Feinen Backwaren, n.d.","chicago-de":"Wittland, Sebastian. Charakterisierung des Einflusses von Allulose in Kombination mit verschiedenen Getreidearten und Mehltypen auf die Produktqualität von Feinen Backwaren.","din1505-2-1":"Wittland, Sebastian: Charakterisierung des Einflusses von Allulose in Kombination mit verschiedenen Getreidearten und Mehltypen auf die Produktqualität von Feinen Backwaren"},"publication_status":"accepted","ddc":["570"],"author":[{"id":"74203","full_name":"Wittland, Sebastian","first_name":"Sebastian","last_name":"Wittland"}],"year":"2022","conference":{"end_date":"2022-11-09","start_date":"2022-11-08","location":"Detmold","name":"73. Bäckereitechnologie-Tagung"},"department":[{"_id":"DEP4028"}],"abstract":[{"lang":"ger","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."}],"status":"public","date_created":"2022-12-09T11:35:25Z","type":"conference_speech","user_id":"83781","date_updated":"2025-01-30T15:38:54Z","language":[{"iso":"ger"}],"_id":"9200"},{"user_id":"83781","intvolume":" 14","type":"scientific_journal_article","place":"Basel","doi":"https://doi.org/10.3390/pharmaceutics14112303","article_number":"2303","_id":"9568","publication_status":"published","isi":"1","publisher":"MDPI","department":[{"_id":"DEP4022"},{"_id":"DEP4028"},{"_id":"DEP4014"}],"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","date_updated":"2025-07-29T13:22:53Z","date_created":"2023-03-03T11:23:01Z","publication":"Pharmaceutics","publication_identifier":{"eissn":["1999-4923"]},"language":[{"iso":"eng"}],"keyword":["wet granulation","liquid requirement","granulation endpoint","compression density"],"oa":"1","volume":14,"citation":{"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.","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, .","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","short":"S. Ramm, R. Fulek, V.A. Eberle, C. Kiera, U. Odefey, M. Pein-Hackelbusch, Pharmaceutics 14 (2022).","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.","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.","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"},"title":"Compression Density as an Alternative to Identify an Optimal Moisture Content for High Shear Wet Granulation as an Initial Step for Spheronisation.","pmid":"1","status":"public","year":"2022","author":[{"id":"68713","first_name":"Selina","full_name":"Ramm, Selina","last_name":"Ramm","orcid":"https://orcid.org/0000-0002-0502-8032"},{"first_name":"Ruwen","last_name":"Fulek","id":"79527","full_name":"Fulek, Ruwen"},{"first_name":"Veronika Anna","full_name":"Eberle, Veronika Anna","last_name":"Eberle"},{"first_name":"Christian","last_name":"Kiera","full_name":"Kiera, Christian"},{"full_name":"Odefey, Ulrich","first_name":"Ulrich","last_name":"Odefey","id":"74218"},{"first_name":"Miriam","id":"64952","last_name":"Pein-Hackelbusch","full_name":"Pein-Hackelbusch, Miriam","orcid":"0000-0002-7920-0595"}],"main_file_link":[{"open_access":"1","url":"https://www.mdpi.com/1999-4923/14/11/2303"}],"external_id":{"isi":["000883998100001"],"pmid":["36365122"]}},{"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"}],"issue":"3","department":[{"_id":"DEP4000"},{"_id":"DEP4028"}],"publisher":"Springer ","isi":"1","publication_status":"published","_id":"12833","doi":"10.1007/s11540-021-09535-8","place":"Dordrecht","type":"scientific_journal_article","intvolume":" 65","user_id":"83781","external_id":{"pmid":["35106009"],"isi":["000749166300001"]},"year":"2022","author":[{"full_name":"Goffart, Jean-Pierre","first_name":"Jean-Pierre","last_name":"Goffart"},{"full_name":"Haverkort, Anton","first_name":"Anton","last_name":"Haverkort"},{"first_name":"Michael","last_name":"Storey","full_name":"Storey, Michael"},{"id":"58390","full_name":"Haase, Norbert","last_name":"Haase","first_name":"Norbert"},{"last_name":"Martin","full_name":"Martin, Michel","first_name":"Michel"},{"full_name":"Lebrun, Pierre","first_name":"Pierre","last_name":"Lebrun"},{"full_name":"Ryckmans, Daniel","first_name":"Daniel","last_name":"Ryckmans"},{"first_name":"Dominique","last_name":"Florins","full_name":"Florins, Dominique"},{"first_name":"Kürt","last_name":"Demeulemeester","full_name":"Demeulemeester, Kürt"}],"status":"public","page":"503-547","pmid":"1","title":"Potato Production in Northwestern Europe (Germany, France, the Netherlands, United Kingdom, Belgium): Characteristics, Issues, Challenges and Opportunities","volume":65,"citation":{"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.","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","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.","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.","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","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.","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"},"keyword":["Industrial agri-food production","Production practices","Sustainability","Value-chain"],"language":[{"iso":"eng"}],"publication":" Potato research : journal of the European Association for Potato Research","publication_identifier":{"eissn":["1871-4528"],"issn":["0014-3065"]},"date_created":"2025-04-23T08:28:07Z","date_updated":"2025-06-26T13:26:42Z"},{"intvolume":" 74","user_id":"83781","type":"journal_article","_id":"6689","doi":"https://doi.org/10.23763/BrSc21-10wefing","publication_status":"published","article_type":"original","publisher":"Carl","quality_controlled":"1","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"}],"date_updated":"2025-01-30T15:43:53Z","publication":"Brewing science ","publication_identifier":{"eissn":["0723-1520"],"issn":["1866-5195"]},"date_created":"2021-11-02T10:06:04Z","keyword":["mashing","NIR","machine learning","FAN"],"language":[{"iso":"eng"}],"oa":"1","citation":{"short":"P. Wefing, F. Conradi, J. Rämisch, P. Neubauer, J. Schneider, Brewing Science 74 (2021) 107–121.","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","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, .","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.","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.","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.","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.","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.","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","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.","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","status":"public","page":"107 - 121","author":[{"full_name":"Wefing, Patrick","first_name":"Patrick","last_name":"Wefing","id":"68976"},{"full_name":"Conradi, Florian","first_name":"Florian","id":"68967","last_name":"Conradi"},{"first_name":"Johannes","full_name":"Rämisch, Johannes","last_name":"Rämisch"},{"last_name":"Neubauer","first_name":"Peter","full_name":"Neubauer, Peter"},{"id":"13209","first_name":"Jan","last_name":"Schneider","full_name":"Schneider, Jan","orcid":"0000-0001-6401-8873"}],"year":"2021","main_file_link":[{"open_access":"1","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"}]},{"department":[{"_id":"DEP4028"}],"conference":{"location":"Detmold","name":"72. Tagung für Bäckerei-Technologie","start_date":"2021-11-09","end_date":"2021-11-10"},"year":"2021","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"}],"page":"27-28","status":"public","title":"Einfluss von Allulose auf die Sensorik und Lagerstabilität bei Backwaren","publication_status":"published","citation":{"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.","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.","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":"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).","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","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.","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.","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.","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."},"oa":"1","language":[{"iso":"ger"}],"place":"Detmold","_id":"6728","type":"conference","date_created":"2021-11-10T13:48:51Z","publication":"72. Tagung für Bäckerei-Technologie : 9. – 10. November 2021 in Detmold ","date_updated":"2025-02-03T10:02:12Z","user_id":"83781","corporate_editor":["AGF : Arbeitsgemeinschaft Getreideforschung e.V.","Max Rubner-Institut : Institut für Sicherheit und Qualität bei Getreide "]},{"_id":"6732","language":[{"iso":"eng"}],"date_created":"2021-11-11T14:29:30Z","type":"conference","date_updated":"2025-02-10T07:03:25Z","user_id":"83781","department":[{"_id":"DEP4018"},{"_id":"DEP4028"}],"conference":{"start_date":"2021-10-17","end_date":"2021-10-20","name":"14th International Trends in Brewing","location":"Leuven, Belgien"},"year":"2021","author":[{"last_name":"Conradi","first_name":"Florian","id":"68967","full_name":"Conradi, Florian"}],"status":"public","title":"Real time quality controlled mashing – a successful approach using inline near infrared spectroscopy and advanced data analysis","publication_status":"published","citation":{"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.","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.","chicago":"Conradi, Florian. “Real Time Quality Controlled Mashing – a Successful Approach Using Inline near Infrared Spectroscopy and Advanced Data Analysis,” 2021.","van":"Conradi F. Real time quality controlled mashing – a successful approach using inline near infrared spectroscopy and advanced data analysis. In 2021.","ama":"Conradi F. Real time quality controlled mashing – a successful approach using inline near infrared spectroscopy and advanced data analysis. In: ; 2021.","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.","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.","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: ."}},{"publication_status":"published","citation":{"short":"D. Pauli, M. Neumaier, in: 2021.","din1505-2-1":"Pauli, Daniel ; Neumaier, Michael: Einsatz von technischer Sensorik im Projekt DproFood . In: , 2021","chicago-de":"Pauli, Daniel und Michael Neumaier. 2021. Einsatz von technischer Sensorik im Projekt DproFood . In: .","ieee":"D. Pauli and M. Neumaier, “Einsatz von technischer Sensorik im Projekt DproFood ,” presented at the Proteina, Magdeburg, 2021.","apa":"Pauli, D., & Neumaier, M. (2021). Einsatz von technischer Sensorik im Projekt DproFood . Proteina, Magdeburg.","chicago":"Pauli, Daniel, and Michael Neumaier. “Einsatz von Technischer Sensorik Im Projekt DproFood ,” 2021.","ama":"Pauli D, Neumaier M. Einsatz von technischer Sensorik im Projekt DproFood . In: ; 2021.","van":"Pauli D, Neumaier M. Einsatz von technischer Sensorik im Projekt DproFood . In 2021.","havard":"D. Pauli, M. Neumaier, Einsatz von technischer Sensorik im Projekt DproFood , in: 2021.","bjps":"Pauli D and Neumaier M (2021) Einsatz von Technischer Sensorik Im Projekt DproFood .","mla":"Pauli, Daniel, and Michael Neumaier. Einsatz von Technischer Sensorik Im Projekt DproFood . 2021.","ufg":"Pauli, Daniel/Neumaier, Michael: Einsatz von technischer Sensorik im Projekt DproFood , in: o. Hg.: o. O. 2021."},"title":"Einsatz von technischer Sensorik im Projekt DproFood ","status":"public","department":[{"_id":"DEP4027"},{"_id":"DEP1308"},{"_id":"DEP4028"}],"conference":{"location":"Magdeburg","name":"Proteina","start_date":"2021-11.04","end_date":"2021-11.05"},"year":"2021","author":[{"last_name":"Pauli","full_name":"Pauli, Daniel","id":"75850","first_name":"Daniel","orcid":" 0000-0003-0860-4696 "},{"id":"77059","first_name":"Michael","full_name":"Neumaier, Michael","last_name":"Neumaier"}],"date_updated":"2025-01-30T15:45:00Z","user_id":"83781","type":"conference","date_created":"2021-11-15T08:38:39Z","language":[{"iso":"eng"}],"_id":"6734"},{"user_id":"83778","date_updated":"2024-04-17T08:47:25Z","type":"conference_abstract","date_created":"2021-11-30T07:11:07Z","language":[{"iso":"eng"}],"_id":"6824","citation":{"din1505-2-1":"Conradi, Florian: Recyclate Transparency – Einsatz datenintensiver und inlinefähiger Sensoren zur echtzeitfähigen, stufenübergreifenden Untersuchung von recyceltem PET. In: , 2021","chicago-de":"Conradi, Florian. 2021. Recyclate Transparency – Einsatz datenintensiver und inlinefähiger Sensoren zur echtzeitfähigen, stufenübergreifenden Untersuchung von recyceltem PET. In: .","short":"F. Conradi, in: 2021.","havard":"F. Conradi, Recyclate Transparency – Einsatz datenintensiver und inlinefähiger Sensoren zur echtzeitfähigen, stufenübergreifenden Untersuchung von recyceltem PET, in: 2021.","mla":"Conradi, Florian. Recyclate Transparency – Einsatz Datenintensiver Und Inlinefähiger Sensoren Zur Echtzeitfähigen, Stufenübergreifenden Untersuchung von Recyceltem PET. 2021.","bjps":"Conradi F (2021) Recyclate Transparency – Einsatz Datenintensiver Und Inlinefähiger Sensoren Zur Echtzeitfähigen, Stufenübergreifenden Untersuchung von Recyceltem PET.","ufg":"Conradi, Florian: Recyclate Transparency – Einsatz datenintensiver und inlinefähiger Sensoren zur echtzeitfähigen, stufenübergreifenden Untersuchung von recyceltem PET, in: o. Hg.: o. O. 2021.","ama":"Conradi F. Recyclate Transparency – Einsatz datenintensiver und inlinefähiger Sensoren zur echtzeitfähigen, stufenübergreifenden Untersuchung von recyceltem PET. In: ; 2021.","van":"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.","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.","apa":"Conradi, F. (2021). Recyclate Transparency – Einsatz datenintensiver und inlinefähiger Sensoren zur echtzeitfähigen, stufenübergreifenden Untersuchung von recyceltem PET. Professoren-Treff Baumann-Gonser-Stiftung, Köln."},"title":"Recyclate Transparency – Einsatz datenintensiver und inlinefähiger Sensoren zur echtzeitfähigen, stufenübergreifenden Untersuchung von recyceltem PET","status":"public","year":"2021","author":[{"first_name":"Florian","last_name":"Conradi","id":"68967","full_name":"Conradi, Florian"}],"conference":{"end_date":"2021-11-25","start_date":"2021-11-25","location":"Köln","name":"Professoren-Treff Baumann-Gonser-Stiftung"},"department":[{"_id":"DEP4028"},{"_id":"DEP1308"}]},{"type":"journal_article","intvolume":" 29","user_id":"83781","_id":"6839","doi":"10.1177/09670335211057233","isi":"1","publication_status":"published","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"}],"issue":"6","department":[{"_id":"DEP5023"},{"_id":"DEP4028"}],"publisher":"Sage Publishing","publication":"Journal of Near Infrared Spectroscopy","publication_identifier":{"eissn":["1751-6552"],"issn":["0967-0335"]},"date_created":"2021-11-30T12:39:27Z","date_updated":"2025-06-26T13:35:56Z","keyword":["Beverage pasteurization","heat impact control","prediction outlier elimination"],"language":[{"iso":"eng"}],"title":"Heat impact control in flash pasteurization by estimation of applied pasteurization units using near infrared spectroscopy","volume":29,"citation":{"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.","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","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.","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.","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","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.","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.","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, .","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"},"external_id":{"isi":["000726007200001"]},"author":[{"last_name":"Sürmeli","first_name":"Baris Gün","id":"73806","full_name":"Sürmeli, Baris Gün"},{"id":"58425","last_name":"Weishaupt","full_name":"Weishaupt, Imke","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","id":"13209","first_name":"Jan","last_name":"Schneider","full_name":"Schneider, Jan"}],"year":"2021","status":"public","page":"339-351"},{"year":"2021","author":[{"orcid":" 0000-0003-0860-4696 ","first_name":"Daniel","full_name":"Pauli, Daniel","last_name":"Pauli","id":"75850"},{"full_name":"Wisser, Stephanie","first_name":"Stephanie","id":"76627","last_name":"Wisser"}],"department":[{"_id":"DEP4000"},{"_id":"DEP5023"},{"_id":"DEP4027"},{"_id":"DEP1308"},{"_id":"DEP4028"}],"conference":{"name":"SFT-Forum „where food meets IT“ Mittelstand im Wandel: Digitale Lösungen für die Lebensmittelpraxis","location":"Online","end_date":"23.04.2021","start_date":"23.04.2021"},"status":"public","title":"Datenanalyse und autonome Prognostik zur Verbesserung der Transparenz und Sicherheit von Lebensmitteln","citation":{"van":"Pauli D, Wisser S. Datenanalyse und autonome Prognostik zur Verbesserung der Transparenz und Sicherheit von Lebensmitteln. In 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.","ufg":"Pauli, Daniel/Wisser, Stephanie: Datenanalyse und autonome Prognostik zur Verbesserung der Transparenz und Sicherheit von Lebensmitteln, in: o. Hg.: o. O. 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.","short":"D. Pauli, S. Wisser, in: 2021.","din1505-2-1":"Pauli, Daniel ; Wisser, Stephanie: Datenanalyse und autonome Prognostik zur Verbesserung der Transparenz und Sicherheit von Lebensmitteln. In: , 2021","chicago-de":"Pauli, Daniel und Stephanie Wisser. 2021. Datenanalyse und autonome Prognostik zur Verbesserung der Transparenz und Sicherheit von Lebensmitteln. In: .","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."},"_id":"6840","language":[{"iso":"eng"}],"date_created":"2021-12-03T13:24:32Z","type":"conference","user_id":"83781","date_updated":"2025-01-30T15:45:25Z"},{"title":"Von der offline zur online Qualitätskontrolle mittels Echtzeit- und Fingerprint-Analytik","citation":{"chicago":"Pauli, Daniel, Michael Neumaier, Matthias Scharf, and Carsten Funke. “Von Der Offline Zur Online Qualitätskontrolle Mittels Echtzeit- Und Fingerprint-Analytik,” 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.","ufg":"Pauli, Daniel u. a.: Von der offline zur online Qualitätskontrolle mittels Echtzeit- und Fingerprint-Analytik, in: o. Hg.: o. O. 2021.","bjps":"Pauli D et al. (2021) Von Der Offline Zur Online Qualitätskontrolle Mittels Echtzeit- Und Fingerprint-Analytik.","havard":"D. Pauli, M. Neumaier, M. Scharf, C. Funke, Von der offline zur online Qualitätskontrolle mittels Echtzeit- und Fingerprint-Analytik, in: 2021.","mla":"Pauli, Daniel, et al. 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.","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: .","short":"D. Pauli, M. Neumaier, M. Scharf, C. Funke, in: 2021.","ieee":"D. Pauli, M. Neumaier, M. Scharf, and C. Funke, “Von der offline zur online Qualitätskontrolle mittels Echtzeit- und Fingerprint-Analytik,” presented at the Fokustag where food meets IT, Online, 2021.","ama":"Pauli D, Neumaier M, Scharf M, Funke C. Von der offline zur online Qualitätskontrolle mittels Echtzeit- und Fingerprint-Analytik. In: ; 2021."},"conference":{"start_date":"02.03.2021","end_date":"02.03.2021","name":"Fokustag where food meets IT","location":"Online"},"department":[{"_id":"DEP4000"},{"_id":"DEP4027"},{"_id":"DEP1308"},{"_id":"DEP4028"}],"author":[{"orcid":" 0000-0003-0860-4696 ","full_name":"Pauli, Daniel","last_name":"Pauli","first_name":"Daniel","id":"75850"},{"id":"77059","first_name":"Michael","full_name":"Neumaier, Michael","last_name":"Neumaier"},{"first_name":"Matthias","id":"65179","full_name":"Scharf, Matthias","last_name":"Scharf"},{"last_name":"Funke","full_name":"Funke, Carsten","id":"74167","first_name":"Carsten"}],"year":"2021","status":"public","type":"conference","date_created":"2021-12-03T13:38:13Z","date_updated":"2025-01-30T15:45:45Z","user_id":"83781","_id":"6842","language":[{"iso":"eng"}]},{"title":"Lebensmitteltechnologie in ihrer gesellschaftlichen Verflechtung","publication_status":"published","citation":{"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.","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.","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.","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.","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.","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.","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.","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.","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.","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.","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."},"department":[{"_id":"DEP1308"},{"_id":"DEP4028"}],"year":"2021","author":[{"orcid":"0000-0001-6401-8873","full_name":"Schneider, Jan","last_name":"Schneider","first_name":"Jan","id":"13209"}],"publisher":"Spurbuchverlag","page":"101-115","status":"public","type":"book_chapter","date_created":"2022-01-03T13:18:06Z","publication_identifier":{"isbn":["978-3-88778-622-9"]},"publication":"50 Jahre Technische Hochschule Ostwestfalen-Lippe","editor":[{"last_name":"Hofmann","id":"27490","full_name":"Hofmann, Martin Ludwig","first_name":"Martin Ludwig"},{"id":"29189","first_name":"Kathrin","full_name":"Lemme, Kathrin","last_name":"Lemme"},{"last_name":"Löffl","id":"71937","full_name":"Löffl, Josef","first_name":"Josef"},{"last_name":"Nautz","id":"46509","full_name":"Nautz, Jürgen","first_name":"Jürgen"}],"date_updated":"2025-02-10T07:15:06Z","popular_science":"1","user_id":"83781","_id":"6934","language":[{"iso":"ger"}],"keyword":["Lebensmitteltechnologie","Lebensmittel-Ethik","Nachhaltigkeit","Institut für Lebenmitteltechnologie"],"place":"Baunach "},{"date_created":"2022-03-02T09:41:53Z","type":"book_chapter","publication":"Behr´s Jahrbuch für die Lebensmittelwirtschaft 2022","publication_identifier":{"isbn":["978-3-95468-810-4"]},"edition":"1","date_updated":"2025-03-13T14:25:11Z","user_id":"83781","corporate_editor":["Behr´s Verlag GmbH"],"language":[{"iso":"ger"}],"place":"Hamburg","_id":"7095","title":"Einsatzmöglichkeiten von Allulose zur Kalorienreduktion in Biermischgetränken","publication_status":"published","citation":{"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.","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.","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.","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.","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."},"department":[{"_id":"DEP4018"},{"_id":"DEP4028"}],"year":"2021","author":[{"first_name":"Britta","id":"74227","full_name":"Schattenberg, Britta","last_name":"Schattenberg"},{"id":"61537","first_name":"Kirsten","last_name":"Stake","full_name":"Stake, Kirsten"},{"full_name":"Schneider, Jan","id":"13209","first_name":"Jan","last_name":"Schneider","orcid":"0000-0001-6401-8873"}],"status":"public","publisher":"Behr´s Verlag"},{"citation":{"chicago-de":"Schneider, Jan, Anna Dammann_, Knut Schwarzer und Ulrich Müller. 2021. Pasteurisation von Getränken: Verweilzeitverteilungen in der KZE und Chemischer Temperatur-Zeit-Indikator zur Prüfung von KZE-Anlagen. In: .","din1505-2-1":"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","short":"J. Schneider, A. Dammann_, K. Schwarzer, U. Müller, in: 2021.","bjps":"Schneider J et al. (2021) Pasteurisation von Getränken: Verweilzeitverteilungen in Der KZE Und Chemischer Temperatur-Zeit-Indikator Zur Prüfung von KZE-Anlagen.","mla":"Schneider, Jan, et al. Pasteurisation von Getränken: Verweilzeitverteilungen in Der KZE Und Chemischer Temperatur-Zeit-Indikator Zur Prüfung von KZE-Anlagen. 2021.","havard":"J. Schneider, A. Dammann_, K. Schwarzer, U. Müller, Pasteurisation von Getränken: Verweilzeitverteilungen in der KZE und Chemischer Temperatur-Zeit-Indikator zur Prüfung von KZE-Anlagen, in: 2021.","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.","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.","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.","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.","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.","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."},"title":"Pasteurisation von Getränken: Verweilzeitverteilungen in der KZE und Chemischer Temperatur-Zeit-Indikator zur Prüfung von KZE-Anlagen","status":"public","conference":{"start_date":"2012-03-05","end_date":"2012-03-05","location":"Siegen","name":"Technisch-wissenschaftlicher Ausschuss der VLB"},"department":[{"_id":"DEP4009"},{"_id":"DEP1308"},{"_id":"DEP4018"},{"_id":"DEP4028"}],"author":[{"last_name":"Schneider","full_name":"Schneider, Jan","id":"13209","first_name":"Jan","orcid":"0000-0001-6401-8873"},{"full_name":"Dammann_, Anna","first_name":"Anna","last_name":"Dammann_","id":"43899"},{"full_name":"Schwarzer, Knut","id":"13329","last_name":"Schwarzer","first_name":"Knut"},{"last_name":"Müller","id":"12119","full_name":"Müller, Ulrich","first_name":"Ulrich"}],"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"}]},{"department":[{"_id":"DEP4018"},{"_id":"DEP1308"},{"_id":"DEP4028"}],"abstract":[{"lang":"eng","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."}],"issue":"9","publisher":"Walter de Gruyter GmbH","quality_controlled":"1","isi":"1","publication_status":"published","article_type":"original","place":"Berlin ; Boston, Mass. ","_id":"5423","doi":"https://doi.org/10.1515/ijfe-2020-0324","type":"scientific_journal_article","user_id":"83781","intvolume":" 17","author":[{"orcid":"0000-0001-6628-3929 ","first_name":"Linda","id":"71614","last_name":"Katsch","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"}],"year":"2021","external_id":{"isi":["000699893400004"]},"status":"public","page":"703-713","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 ","citation":{"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.","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","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.","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.","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"},"volume":17,"keyword":["absorption at 420 nm","HMF","kinetic figures","line of equal effect","pasteurization."],"language":[{"iso":"eng"}],"publication_identifier":{"eissn":["1556-3758"],"issn":["2194-5764"]},"publication":"International Journal of Food Engineering ","date_created":"2021-04-08T05:51:47Z","date_updated":"2025-06-26T13:31:14Z"},{"issue":"14","department":[{"_id":"DEP4018"},{"_id":"DEP1308"},{"_id":"DEP4028"}],"year":"2021","main_file_link":[{"url":"https://www.wiso-net.de/toc_list/BW/2021/BW__%3A2021%3A14/Heft%2B14%2B%252F%2B2021/BW#"}],"author":[{"orcid":"0000-0001-6628-3929 ","last_name":"Katsch","id":"71614","full_name":"Katsch, Linda","first_name":"Linda"},{"last_name":"Schneider","first_name":"Jan","id":"13209","full_name":"Schneider, Jan","orcid":"0000-0001-6401-8873"}],"publisher":"Fachverlag Hans Carl GmbH","page":"340-343","status":"public","title":"Potential für eine schonendere Pasteurisation","publication_status":"published","citation":{"ieee":"L. Katsch and J. Schneider, “Potential für eine schonendere Pasteurisation,” Brauwelt, no. 14, pp. 340–343, 2021.","ama":"Katsch L, Schneider J. Potential für eine schonendere Pasteurisation. Brauwelt. 2021;(14):340-343.","chicago":"Katsch, Linda, and Jan Schneider. “Potential Für Eine Schonendere Pasteurisation.” Brauwelt, no. 14 (2021): 340–43.","apa":"Katsch, L., & Schneider, J. (2021). Potential für eine schonendere Pasteurisation. Brauwelt, 14, 340–343.","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.","mla":"Katsch, Linda, and Jan Schneider. “Potential Für Eine Schonendere Pasteurisation.” Brauwelt, no. 14, 2021, pp. 340–43.","havard":"L. Katsch, J. Schneider, Potential für eine schonendere Pasteurisation, Brauwelt. (2021) 340–343.","van":"Katsch L, Schneider J. Potential für eine schonendere Pasteurisation. Brauwelt. 2021;(14):340–3.","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","short":"L. Katsch, J. Schneider, Brauwelt (2021) 340–343."},"_id":"5504","language":[{"iso":"eng"}],"place":"Nürnberg","date_created":"2021-04-13T12:03:12Z","type":"industry_journal_article","publication":"Brauwelt","publication_identifier":{"eissn":["1439-5177"],"issn":["0724-696X"]},"date_updated":"2025-02-10T07:07:05Z","user_id":"83781"},{"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"}],"publication_status":"published","isi":"1","doi":"10.1002/bbb.2201","_id":"12805","place":"Chichester","intvolume":" 15","user_id":"83781","type":"scientific_journal_article","page":"931-944","status":"public","external_id":{"isi":["000625400200001"]},"year":"2021","author":[{"first_name":"Rabea","id":"68594","last_name":"Dirkes","full_name":"Dirkes, Rabea"},{"first_name":"Pia Rebecca","id":"75420","last_name":"Neubauer","full_name":"Neubauer, Pia Rebecca"},{"id":"13454","full_name":"Rabenhorst, Jürgen","first_name":"Jürgen","last_name":"Rabenhorst"}],"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?","language":[{"iso":"eng"}],"keyword":["oil palm","trunks","pressed sap","Elaeis guineensis","sugar","nutrients","review"],"date_updated":"2025-06-26T13:37:39Z","date_created":"2025-04-16T07:00:19Z","publication_identifier":{"issn":["1932-104X"],"eissn":["1932-1031"]},"publication":"Biofuels, Bioproducts and Biorefining"},{"page":"3598-3607","status":"public","year":"2020","author":[{"first_name":"Anh Q.","full_name":"Vo, Anh Q.","last_name":"Vo"},{"id":"12015","first_name":"Gerd","full_name":"Kutz, Gerd","last_name":"Kutz"},{"first_name":"Herman","full_name":"He, Herman","last_name":"He"},{"last_name":"Narala","first_name":"Sagar","full_name":"Narala, Sagar"},{"first_name":"Suresh","last_name":"Bandari","full_name":"Bandari, Suresh"},{"last_name":"Repka","full_name":"Repka, Michael A.","first_name":"Michael A."}],"external_id":{"isi":["000590406100010"]},"citation":{"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.","short":"A.Q. Vo, G. Kutz, H. He, S. Narala, S. Bandari, M.A. Repka, Journal of Pharmaceutical Sciences 109 (2020) 3598–3607.","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","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, .","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"},"volume":109,"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","language":[{"iso":"eng"}],"keyword":["Continuous manufacturing","Delayed-release","FT-NIR","Inline particle size analysis","Hot melt extrusion"],"date_updated":"2025-06-26T13:25:32Z","date_created":"2025-04-23T08:40:12Z","publication":"Journal of Pharmaceutical Sciences","publication_identifier":{"issn":["0022-3549"],"eissn":["1520-6017"]},"publisher":"Elsevier BV","department":[{"_id":"DEP4028"}],"issue":"12","abstract":[{"text":"Delayed-release dosage forms are mainly manufactured as batch processes and include coated tablets, pellets, or particles with gastric resistant polymers. Authors propose a novel approach using the hot-melt extrusion technique to prepare delayed release dosage forms via a continuous manufacturing process, a new trend in the pharmaceutical industry. A full factorial design was employed to correlate input variables, including stearic acid (SA) content, drug content, and pellet size with drug release properties of the pellets. PLS fit method suitably elaborated the relationship between input and output variables with reasonably good fit and goodness of prediction. All three input factors influenced drug release in enzyme-free simulated gastric fluid (SGF) after 120 min; however, SA content did not significantly affect drug dissolution in the enzyme-free simulated intestinal fluid (SIF). An optimized formulation and design space were determined by overlaying multiple contours established from regression equations. The continuous manufacturing process was successfully monitored using inline near-infrared (NIR) and inline particle size analysis, with drug load and pellet size being well-controlled within the design space. The obtained pellets released less than 5% after 120 min in SGF and more than 85% and 95% after 30 min and 45 min, respectively, after switching to SIF. (C) 2020 American Pharmacists Association (R). Published by Elsevier Inc. All rights reserved.","lang":"eng"}],"publication_status":"published","isi":"1","place":"Amsterdam [u.a.]","doi":"10.1016/j.xphs.2020.09.007","_id":"12835","user_id":"83781","intvolume":" 109","type":"scientific_journal_article"}]