--- _id: '11181' author: - first_name: Riham full_name: Ibrahem, Riham id: '72980' last_name: Ibrahem - first_name: Bayan full_name: Barakat, Bayan id: '73216' last_name: Barakat - first_name: Euphinette Amba full_name: Bekonda, Euphinette Amba id: '75281' last_name: Bekonda - first_name: Knut full_name: Schwarzer, Knut id: '13329' last_name: Schwarzer - first_name: Patrick full_name: Wilhelm, Patrick id: '12013' last_name: Wilhelm - first_name: Ulrich full_name: Müller, Ulrich id: '12119' last_name: Müller citation: ama: Ibrahem R, Barakat B, Bekonda EA, Schwarzer K, Wilhelm P, Müller U. Messung des Öl-Drüsenschuppenaufschlusses von Thymian und Vergleich der Ergebnisse mit denen von Oregano.; 2024. apa: Ibrahem, R., Barakat, B., Bekonda, E. A., Schwarzer, K., Wilhelm, P., & Müller, U. (2024). Messung des Öl-Drüsenschuppenaufschlusses von Thymian und Vergleich der Ergebnisse mit denen von Oregano. Jahrestreffen der DECHEMA/VDI-Fachgruppe Lebensmittelverfahrenstechnik, Quakenbrück. bjps: Ibrahem R et al. (2024) Messung des Öl-Drüsenschuppenaufschlusses von Thymian und Vergleich der Ergebnisse mit denen von Oregano. . chicago: Ibrahem, Riham, Bayan Barakat, Euphinette Amba Bekonda, Knut Schwarzer, Patrick Wilhelm, and Ulrich Müller. Messung des Öl-Drüsenschuppenaufschlusses von Thymian und Vergleich der Ergebnisse mit denen von Oregano, 2024. chicago-de: Ibrahem, Riham, Bayan Barakat, Euphinette Amba Bekonda, Knut Schwarzer, Patrick Wilhelm und Ulrich Müller. 2024. Messung des Öl-Drüsenschuppenaufschlusses von Thymian und Vergleich der Ergebnisse mit denen von Oregano. din1505-2-1: 'Ibrahem, Riham ; Barakat, Bayan ; Bekonda, Euphinette Amba ; Schwarzer, Knut ; Wilhelm, Patrick ; Müller, Ulrich: Messung des Öl-Drüsenschuppenaufschlusses von Thymian und Vergleich der Ergebnisse mit denen von Oregano, 2024' havard: R. Ibrahem, B. Barakat, E.A. Bekonda, K. Schwarzer, P. Wilhelm, U. Müller, Messung des Öl-Drüsenschuppenaufschlusses von Thymian und Vergleich der Ergebnisse mit denen von Oregano, 2024. ieee: R. Ibrahem, B. Barakat, E. A. Bekonda, K. Schwarzer, P. Wilhelm, and U. Müller, Messung des Öl-Drüsenschuppenaufschlusses von Thymian und Vergleich der Ergebnisse mit denen von Oregano. 2024. mla: Ibrahem, Riham, et al. Messung des Öl-Drüsenschuppenaufschlusses von Thymian und Vergleich der Ergebnisse mit denen von Oregano. 2024. short: R. Ibrahem, B. Barakat, E.A. Bekonda, K. Schwarzer, P. Wilhelm, U. Müller, Messung des Öl-Drüsenschuppenaufschlusses von Thymian und Vergleich der Ergebnisse mit denen von Oregano, 2024. ufg: 'Ibrahem, Riham u. a.: Messung des Öl-Drüsenschuppenaufschlusses von Thymian und Vergleich der Ergebnisse mit denen von Oregano, o. O. 2024.' van: Ibrahem R, Barakat B, Bekonda EA, Schwarzer K, Wilhelm P, Müller U. Messung des Öl-Drüsenschuppenaufschlusses von Thymian und Vergleich der Ergebnisse mit denen von Oregano. 2024. conference: end_date: 2024-02-28 location: Quakenbrück name: Jahrestreffen der DECHEMA/VDI-Fachgruppe Lebensmittelverfahrenstechnik start_date: 2024-02-27 date_created: 2024-03-05T14:39:00Z date_updated: 2024-11-06T16:27:24Z department: - _id: DEP4009 - _id: DEP4028 keyword: - essential oil - oregano - thyme - steam distillation - vacuum - temperature impact - oil glandular language: - iso: ger status: public title: Messung des Öl-Drüsenschuppenaufschlusses von Thymian und Vergleich der Ergebnisse mit denen von Oregano type: conference_poster user_id: '12013' year: '2024' ... --- _id: '11182' author: - first_name: Majed full_name: Al Krad, Majed last_name: Al Krad - first_name: Daniel full_name: Liphardt, Daniel id: '81267' last_name: Liphardt - first_name: Knut full_name: Schwarzer, Knut id: '13329' last_name: Schwarzer - first_name: Patrick full_name: Wilhelm, Patrick id: '12013' last_name: Wilhelm - first_name: Ulrich full_name: Müller, Ulrich id: '12119' last_name: Müller citation: ama: Al Krad M, Liphardt D, Schwarzer K, Wilhelm P, Müller U. Feststellung von Ätherisch-Ölverlusten bei der Wasserdampfdestillation durch Adsorption an Apparatewandungen.; 2024. apa: Al Krad, M., Liphardt, D., Schwarzer, K., Wilhelm, P., & Müller, U. (2024). Feststellung von Ätherisch-Ölverlusten bei der Wasserdampfdestillation durch Adsorption an Apparatewandungen. Jahrestreffen der DECHEMA/VDI-Fachgruppe Lebensmittelverfahrenstechnik, Quakenbrück. bjps: Al Krad M et al. (2024) Feststellung von Ätherisch-Ölverlusten bei der Wasserdampfdestillation durch Adsorption an Apparatewandungen. . chicago: Al Krad, Majed, Daniel Liphardt, Knut Schwarzer, Patrick Wilhelm, and Ulrich Müller. Feststellung von Ätherisch-Ölverlusten bei der Wasserdampfdestillation durch Adsorption an Apparatewandungen, 2024. chicago-de: Al Krad, Majed, Daniel Liphardt, Knut Schwarzer, Patrick Wilhelm und Ulrich Müller. 2024. Feststellung von Ätherisch-Ölverlusten bei der Wasserdampfdestillation durch Adsorption an Apparatewandungen. din1505-2-1: 'Al Krad, Majed ; Liphardt, Daniel ; Schwarzer, Knut ; Wilhelm, Patrick ; Müller, Ulrich: Feststellung von Ätherisch-Ölverlusten bei der Wasserdampfdestillation durch Adsorption an Apparatewandungen, 2024' havard: M. Al Krad, D. Liphardt, K. Schwarzer, P. Wilhelm, U. Müller, Feststellung von Ätherisch-Ölverlusten bei der Wasserdampfdestillation durch Adsorption an Apparatewandungen, 2024. ieee: M. Al Krad, D. Liphardt, K. Schwarzer, P. Wilhelm, and U. Müller, Feststellung von Ätherisch-Ölverlusten bei der Wasserdampfdestillation durch Adsorption an Apparatewandungen. 2024. mla: Al Krad, Majed, et al. Feststellung von Ätherisch-Ölverlusten bei der Wasserdampfdestillation durch Adsorption an Apparatewandungen. 2024. short: M. Al Krad, D. Liphardt, K. Schwarzer, P. Wilhelm, U. Müller, Feststellung von Ätherisch-Ölverlusten bei der Wasserdampfdestillation durch Adsorption an Apparatewandungen, 2024. ufg: 'Al Krad, Majed u. a.: Feststellung von Ätherisch-Ölverlusten bei der Wasserdampfdestillation durch Adsorption an Apparatewandungen, o. O. 2024.' van: Al Krad M, Liphardt D, Schwarzer K, Wilhelm P, Müller U. Feststellung von Ätherisch-Ölverlusten bei der Wasserdampfdestillation durch Adsorption an Apparatewandungen. 2024. conference: end_date: 2024-02-28 location: Quakenbrück name: Jahrestreffen der DECHEMA/VDI-Fachgruppe Lebensmittelverfahrenstechnik start_date: 2024-02-27 date_created: 2024-03-05T14:48:10Z date_updated: 2024-11-06T16:25:57Z department: - _id: DEP4009 - _id: DEP4028 keyword: - essential oil - losses - steam distillation language: - iso: ger status: public title: Feststellung von Ätherisch-Ölverlusten bei der Wasserdampfdestillation durch Adsorption an Apparatewandungen type: conference_speech user_id: '12013' year: '2024' ... --- _id: '11492' abstract: - lang: eng text: In this review, we aim to highlight the advantages, challenges, and limitations of electronic tongues (e-tongues) in pharmaceutical drug development. The authors, therefore, critically evaluated the performance of e-tongues regarding their qualification to assess peroral formulations containing bitter active pharmaceutical ingredients. A literature search using the keywords ‘electronic’, ‘tongue’, ‘bitter’, and ‘drug’ in a Web of Science search was therefore initially conducted. Reviewing the publications of the past decade, and further literature where necessary, allowed the authors to discuss whether and how e-tongues perform as expected and whether they have the potential to become a standard tool in drug development. Specifically highlighted are the expectations an e-tongue should meet. Further, a brief insight into the technologies of the utilized e-tongues is given. Reliable protocols were found that enable (i) the qualified performance of e-tongue instruments from an analytical perspective, (ii) proper taste-masking assessments, and (iii) under certain circumstances, the evaluation of bitterness. article_type: review author: - first_name: Denise full_name: Steiner, Denise last_name: Steiner - first_name: Alexander full_name: Meyer, Alexander id: '58585' last_name: Meyer - first_name: Isabell full_name: Immohr, Isabell last_name: Immohr - first_name: Miriam full_name: Pein-Hackelbusch, Miriam id: '64952' last_name: Pein-Hackelbusch orcid: 0000-0002-7920-0595 citation: ama: Steiner D, Meyer A, Immohr I, Pein-Hackelbusch M. Critical View on the Qualification of Electronic Tongues Regarding Their Performance in the Development of Peroral Drug Formulations with Bitter Ingredients. Pharmaceutics. 2024;16(5). doi:10.3390/pharmaceutics16050658 apa: Steiner, D., Meyer, A., Immohr, I., & Pein-Hackelbusch, M. (2024). Critical View on the Qualification of Electronic Tongues Regarding Their Performance in the Development of Peroral Drug Formulations with Bitter Ingredients. Pharmaceutics, 16(5). https://doi.org/10.3390/pharmaceutics16050658 bjps: Steiner D et al. (2024) Critical View on the Qualification of Electronic Tongues Regarding Their Performance in the Development of Peroral Drug Formulations with Bitter Ingredients. Pharmaceutics 16. chicago: Steiner, Denise, Alexander Meyer, Isabell Immohr, and Miriam Pein-Hackelbusch. “Critical View on the Qualification of Electronic Tongues Regarding Their Performance in the Development of Peroral Drug Formulations with Bitter Ingredients.” Pharmaceutics 16, no. 5 (2024). https://doi.org/10.3390/pharmaceutics16050658. chicago-de: Steiner, Denise, Alexander Meyer, Isabell Immohr und Miriam Pein-Hackelbusch. 2024. Critical View on the Qualification of Electronic Tongues Regarding Their Performance in the Development of Peroral Drug Formulations with Bitter Ingredients. Pharmaceutics 16, Nr. 5. doi:10.3390/pharmaceutics16050658, . din1505-2-1: 'Steiner, Denise ; Meyer, Alexander ; Immohr, Isabell ; Pein-Hackelbusch, Miriam: Critical View on the Qualification of Electronic Tongues Regarding Their Performance in the Development of Peroral Drug Formulations with Bitter Ingredients. In: Pharmaceutics Bd. 16. Basel, MDPI (2024), Nr. 5' havard: D. Steiner, A. Meyer, I. Immohr, M. Pein-Hackelbusch, Critical View on the Qualification of Electronic Tongues Regarding Their Performance in the Development of Peroral Drug Formulations with Bitter Ingredients, Pharmaceutics. 16 (2024). ieee: 'D. Steiner, A. Meyer, I. Immohr, and M. Pein-Hackelbusch, “Critical View on the Qualification of Electronic Tongues Regarding Their Performance in the Development of Peroral Drug Formulations with Bitter Ingredients,” Pharmaceutics, vol. 16, no. 5, 2024, doi: 10.3390/pharmaceutics16050658.' mla: Steiner, Denise, et al. “Critical View on the Qualification of Electronic Tongues Regarding Their Performance in the Development of Peroral Drug Formulations with Bitter Ingredients.” Pharmaceutics, vol. 16, no. 5, 2024, https://doi.org/10.3390/pharmaceutics16050658. short: D. Steiner, A. Meyer, I. Immohr, M. Pein-Hackelbusch, Pharmaceutics 16 (2024). ufg: 'Steiner, Denise u. a.: Critical View on the Qualification of Electronic Tongues Regarding Their Performance in the Development of Peroral Drug Formulations with Bitter Ingredients, in: Pharmaceutics 16 (2024), H. 5.' van: Steiner D, Meyer A, Immohr I, Pein-Hackelbusch M. Critical View on the Qualification of Electronic Tongues Regarding Their Performance in the Development of Peroral Drug Formulations with Bitter Ingredients. Pharmaceutics. 2024;16(5). date_created: 2024-05-29T10:06:47Z date_updated: 2025-06-24T09:07:27Z department: - _id: DEP4028 doi: 10.3390/pharmaceutics16050658 external_id: isi: - '001231317000001' pmid: - '38794320' intvolume: ' 16' isi: '1' issue: '5' keyword: - e-tongues - performance - qualification - taste masking - bitterness - dosage forms - drug formulations language: - iso: eng main_file_link: - open_access: '1' url: https://www.mdpi.com/1999-4923/16/5/658 oa: '1' place: Basel pmid: '1' publication: Pharmaceutics publication_identifier: eissn: - '1999-4923 ' publication_status: published publisher: MDPI quality_controlled: '1' status: public title: Critical View on the Qualification of Electronic Tongues Regarding Their Performance in the Development of Peroral Drug Formulations with Bitter Ingredients type: scientific_journal_article user_id: '83778' volume: 16 year: '2024' ... --- _id: '11493' abstract: - lang: ger text: Eine in 2023 in Irland durchgeführte Studie kommt zu dem Ergebnis, dass unter anderem ein schlechter Geschmack von Antibiotika-Zubereitungen zu einer schlechten Compliance bei Kindern führt. Aber wie sehen die Geschmacksmaskierungs­strategien von in Deutschland erhältlichen Antibiotika-­Trockensaftformulierungen aus und zu welchem Zeitpunkt der Arzneimittelentwicklung kann das Thema Geschmack überhaupt adressiert werden? article_type: review author: - first_name: Miriam full_name: Pein-Hackelbusch, Miriam id: '64952' last_name: Pein-Hackelbusch orcid: 0000-0002-7920-0595 citation: ama: 'Pein-Hackelbusch M. Hauptsache süß : Über die Geschmacksmaskierung in Antibiotika-Säften. Deutsche Apotheker Zeitung. 2024;164(14):38-42.' apa: 'Pein-Hackelbusch, M. (2024). Hauptsache süß : Über die Geschmacksmaskierung in Antibiotika-Säften. Deutsche Apotheker Zeitung, 164(14), 38–42.' bjps: 'Pein-Hackelbusch M (2024) Hauptsache süß : Über die Geschmacksmaskierung in Antibiotika-Säften. Deutsche Apotheker Zeitung 164, 38–42.' chicago: 'Pein-Hackelbusch, Miriam. “Hauptsache süß : Über die Geschmacksmaskierung in Antibiotika-Säften.” Deutsche Apotheker Zeitung 164, no. 14 (2024): 38–42.' chicago-de: 'Pein-Hackelbusch, Miriam. 2024. Hauptsache süß : Über die Geschmacksmaskierung in Antibiotika-Säften. Deutsche Apotheker Zeitung 164, Nr. 14: 38–42.' din1505-2-1: 'Pein-Hackelbusch, Miriam: Hauptsache süß : Über die Geschmacksmaskierung in Antibiotika-Säften. In: Deutsche Apotheker Zeitung Bd. 164. Stuttgart, Deutscher Apothekerverlag (2024), Nr. 14, S. 38–42' havard: 'M. Pein-Hackelbusch, Hauptsache süß : Über die Geschmacksmaskierung in Antibiotika-Säften, Deutsche Apotheker Zeitung. 164 (2024) 38–42.' ieee: 'M. Pein-Hackelbusch, “Hauptsache süß : Über die Geschmacksmaskierung in Antibiotika-Säften,” Deutsche Apotheker Zeitung, vol. 164, no. 14, pp. 38–42, 2024.' mla: 'Pein-Hackelbusch, Miriam. “Hauptsache süß : Über die Geschmacksmaskierung in Antibiotika-Säften.” Deutsche Apotheker Zeitung, vol. 164, no. 14, 2024, pp. 38–42.' short: M. Pein-Hackelbusch, Deutsche Apotheker Zeitung 164 (2024) 38–42. ufg: 'Pein-Hackelbusch, Miriam: Hauptsache süß : Über die Geschmacksmaskierung in Antibiotika-Säften, in: Deutsche Apotheker Zeitung 164 (2024), H. 14,  S. 38–42.' van: 'Pein-Hackelbusch M. Hauptsache süß : Über die Geschmacksmaskierung in Antibiotika-Säften. Deutsche Apotheker Zeitung. 2024;164(14):38–42.' date_created: 2024-05-29T10:11:16Z date_updated: 2024-06-03T09:41:09Z department: - _id: DEP4028 intvolume: ' 164' issue: '14' language: - iso: ger page: 38-42 place: Stuttgart publication: Deutsche Apotheker Zeitung publication_identifier: issn: - '0011-9857 ' publication_status: published publisher: Deutscher Apothekerverlag related_material: link: - relation: confirmation url: https://www.deutsche-apotheker-zeitung.de/daz-az/2024/daz-14-2024/hauptsache-suess status: public title: 'Hauptsache süß : Über die Geschmacksmaskierung in Antibiotika-Säften' type: industry_journal_article user_id: '83781' volume: 164 year: '2024' ... --- _id: '11495' abstract: - lang: eng text: 'To evaluate the suitability of an analytical instrument, essential figures of merit such as the limit of detection (LOD) and the limit of quantification (LOQ) can be employed. However, as the definitions k nown in the literature are mostly applicable to one signal per sample, estimating the LOD for substances with instruments yielding multidimensional results like electronic noses (eNoses) is still challenging. In this paper, we will compare and present different approaches to estimate the LOD for eNoses by employing commonly used multivariate data analysis and regression techniques, including principal component analysis (PCA), principal component regression (PCR), as well as partial least squares regression (PLSR). These methods could subsequently be used to assess the suitability of eNoses to help control and steer processes where volatiles are key process parameters. As a use case, we determined the LODs for key compounds involved in beer maturation, namely acetaldehyde, diacetyl, dimethyl sulfide, ethyl acetate, isobutanol, and 2-phenylethanol, and discussed the suitability of our eNose for that dertermination process. The results of the methods performed demonstrated differences of up to a factor of eight. For diacetyl, the LOD and the LOQ were sufficiently low to suggest potential for monitoring via eNose. ' article_number: '3520' article_type: original author: - first_name: Julia full_name: Kruse, Julia id: '82298' last_name: Kruse - first_name: Julius full_name: Wörner, Julius id: '79011' last_name: Wörner - first_name: Jan full_name: Schneider, Jan id: '13209' last_name: Schneider orcid: 0000-0001-6401-8873 - first_name: Helene full_name: Dörksen, Helene id: '46416' last_name: Dörksen - first_name: Miriam full_name: Pein-Hackelbusch, Miriam id: '64952' last_name: Pein-Hackelbusch orcid: 0000-0002-7920-0595 citation: ama: Kruse J, Wörner J, Schneider J, Dörksen H, Pein-Hackelbusch M. Methods for Estimating the Detection and Quantification Limits of Key Substances in Beer Maturation with Electronic Noses . Sensors. 2024;24(11). doi:10.3390/s24113520 apa: Kruse, J., Wörner, J., Schneider, J., Dörksen, H., & Pein-Hackelbusch, M. (2024). Methods for Estimating the Detection and Quantification Limits of Key Substances in Beer Maturation with Electronic Noses . Sensors, 24(11), Article 3520. https://doi.org/10.3390/s24113520 bjps: Kruse J et al. (2024) Methods for Estimating the Detection and Quantification Limits of Key Substances in Beer Maturation with Electronic Noses . Sensors 24. chicago: Kruse, Julia, Julius Wörner, Jan Schneider, Helene Dörksen, and Miriam Pein-Hackelbusch. “Methods for Estimating the Detection and Quantification Limits of Key Substances in Beer Maturation with Electronic Noses .” Sensors 24, no. 11 (2024). https://doi.org/10.3390/s24113520. chicago-de: Kruse, Julia, Julius Wörner, Jan Schneider, Helene Dörksen und Miriam Pein-Hackelbusch. 2024. Methods for Estimating the Detection and Quantification Limits of Key Substances in Beer Maturation with Electronic Noses . Sensors 24, Nr. 11. doi:10.3390/s24113520, . din1505-2-1: 'Kruse, Julia ; Wörner, Julius ; Schneider, Jan ; Dörksen, Helene ; Pein-Hackelbusch, Miriam: Methods for Estimating the Detection and Quantification Limits of Key Substances in Beer Maturation with Electronic Noses . In: Sensors Bd. 24, MDPI (2024), Nr. 11' havard: J. Kruse, J. Wörner, J. Schneider, H. Dörksen, M. Pein-Hackelbusch, Methods for Estimating the Detection and Quantification Limits of Key Substances in Beer Maturation with Electronic Noses , Sensors. 24 (2024). ieee: 'J. Kruse, J. Wörner, J. Schneider, H. Dörksen, and M. Pein-Hackelbusch, “Methods for Estimating the Detection and Quantification Limits of Key Substances in Beer Maturation with Electronic Noses ,” Sensors, vol. 24, no. 11, Art. no. 3520, 2024, doi: 10.3390/s24113520.' mla: Kruse, Julia, et al. “Methods for Estimating the Detection and Quantification Limits of Key Substances in Beer Maturation with Electronic Noses .” Sensors, vol. 24, no. 11, 3520, 2024, https://doi.org/10.3390/s24113520. short: J. Kruse, J. Wörner, J. Schneider, H. Dörksen, M. Pein-Hackelbusch, Sensors 24 (2024). ufg: 'Kruse, Julia u. a.: Methods for Estimating the Detection and Quantification Limits of Key Substances in Beer Maturation with Electronic Noses , in: Sensors 24 (2024), H. 11.' van: Kruse J, Wörner J, Schneider J, Dörksen H, Pein-Hackelbusch M. Methods for Estimating the Detection and Quantification Limits of Key Substances in Beer Maturation with Electronic Noses . Sensors. 2024;24(11). date_created: 2024-06-03T07:43:48Z date_updated: 2025-06-25T13:00:14Z department: - _id: DEP4028 doi: 10.3390/s24113520 external_id: isi: - '001245424000001' pmid: - '38894312' intvolume: ' 24' isi: '1' issue: '11' keyword: - multidimensional sensor arrays - MOS sensors - beer fermentation - process control - gas analysis - metal oxide semiconductors - intentional data analysis - chemometrics - PLSR - PCA - first-order calibration language: - iso: eng main_file_link: - open_access: '1' url: https://www.mdpi.com/1424-8220/24/11/3520 oa: '1' pmid: '1' publication: Sensors publication_identifier: issn: - '1424-8220 ' publication_status: published publisher: MDPI quality_controlled: '1' status: public title: 'Methods for Estimating the Detection and Quantification Limits of Key Substances in Beer Maturation with Electronic Noses ' type: scientific_journal_article user_id: '83781' volume: 24 year: '2024' ... --- _id: '11537' author: - first_name: Linda full_name: Katsch, Linda id: '71614' last_name: Katsch orcid: '0000-0001-6628-3929 ' - first_name: Marc full_name: Trilling-Haasler, Marc id: '81622' last_name: Trilling-Haasler orcid: 0000-0002-3685-6383 - first_name: Amir full_name: Fahmi, Amir last_name: Fahmi - first_name: Miriam full_name: Pein-Hackelbusch, Miriam id: '64952' last_name: Pein-Hackelbusch orcid: 0000-0002-7920-0595 - first_name: Jan full_name: Schneider, Jan id: '13209' last_name: Schneider orcid: 0000-0001-6401-8873 citation: ama: Katsch L, Trilling-Haasler M, Fahmi A, Pein-Hackelbusch M, Schneider J. Determination and Prediction of the Recycled Polyethylene Terephthalate Content in Preforms for the Production of Beverage Bottles.; 2024. apa: Katsch, L., Trilling-Haasler, M., Fahmi, A., Pein-Hackelbusch, M., & Schneider, J. (2024). Determination and prediction of the recycled polyethylene terephthalate content in preforms for the production of beverage bottles. 39th EBC Congress, Lille. bjps: Katsch L et al. (2024) Determination and Prediction of the Recycled Polyethylene Terephthalate Content in Preforms for the Production of Beverage Bottles. . chicago: Katsch, Linda, Marc Trilling-Haasler, Amir Fahmi, Miriam Pein-Hackelbusch, and Jan Schneider. Determination and Prediction of the Recycled Polyethylene Terephthalate Content in Preforms for the Production of Beverage Bottles, 2024. chicago-de: Katsch, Linda, Marc Trilling-Haasler, Amir Fahmi, Miriam Pein-Hackelbusch und Jan Schneider. 2024. Determination and prediction of the recycled polyethylene terephthalate content in preforms for the production of beverage bottles. din1505-2-1: 'Katsch, Linda ; Trilling-Haasler, Marc ; Fahmi, Amir ; Pein-Hackelbusch, Miriam ; Schneider, Jan: Determination and prediction of the recycled polyethylene terephthalate content in preforms for the production of beverage bottles, 2024' havard: L. Katsch, M. Trilling-Haasler, A. Fahmi, M. Pein-Hackelbusch, J. Schneider, Determination and prediction of the recycled polyethylene terephthalate content in preforms for the production of beverage bottles, 2024. ieee: L. Katsch, M. Trilling-Haasler, A. Fahmi, M. Pein-Hackelbusch, and J. Schneider, Determination and prediction of the recycled polyethylene terephthalate content in preforms for the production of beverage bottles. 2024. mla: Katsch, Linda, et al. Determination and Prediction of the Recycled Polyethylene Terephthalate Content in Preforms for the Production of Beverage Bottles. 2024. short: L. Katsch, M. Trilling-Haasler, A. Fahmi, M. Pein-Hackelbusch, J. Schneider, Determination and Prediction of the Recycled Polyethylene Terephthalate Content in Preforms for the Production of Beverage Bottles, 2024. ufg: 'Katsch, Linda u. a.: Determination and prediction of the recycled polyethylene terephthalate content in preforms for the production of beverage bottles, o. O. 2024.' van: Katsch L, Trilling-Haasler M, Fahmi A, Pein-Hackelbusch M, Schneider J. Determination and prediction of the recycled polyethylene terephthalate content in preforms for the production of beverage bottles. 2024. conference: end_date: 2024-05-30 location: Lille name: 39th EBC Congress start_date: 2024-05-26 date_created: 2024-06-18T10:28:05Z date_updated: 2025-10-17T18:30:25Z department: - _id: DEP4018 - _id: DEP4028 - _id: DEP1308 language: - iso: eng publication_status: published status: public title: Determination and prediction of the recycled polyethylene terephthalate content in preforms for the production of beverage bottles type: conference_poster user_id: '81304' year: '2024' ... --- _id: '11605' abstract: - lang: eng text: The recovery of beer from surplus yeast is to date an economical business case only for large breweries. In this work, a here novel process with rotating ceramic microfiltration membranes is used. This allows a very high lift force to be achieved while still maintaining a small transmembrane pressure to reduce the formation of a fouling layer. The results show that long running times (between cleanings) are possible, limited only by the change in the rheological properties of the suspension due to thickening. From a so-called "Inflexion Point" (IF), the filtration behavior changes abruptly. The aim of the work was therefore to use machine learning aided modeling to predict the IF from experimental data in order to optimize the process and to achieve the most economical conditions. The economic efficiency depends on the space-time yields. The results show that a significant improvement in economic efficiency could be possible with the help of modeling and this special kind of filtration technology. However, the economic efficiency depends finally on the conditions in each individual brewery. author: - first_name: Marc full_name: Trilling-Haasler, Marc id: '81622' last_name: Trilling-Haasler orcid: 0000-0002-3685-6383 - first_name: Jörn full_name: Tebbe, Jörn id: '85958' last_name: Tebbe - first_name: Markus full_name: Lange-Hegermann, Markus id: '71761' last_name: Lange-Hegermann - first_name: Jan full_name: Schneider, Jan id: '13209' last_name: Schneider orcid: 0000-0001-6401-8873 citation: ama: Trilling-Haasler M, Tebbe J, Lange-Hegermann M, Schneider J. Yeast Filtration with Rotating Membrane Filtration –  a New Approach for an Economical Recovery of Beer Form Surplus Yeast .; 2024. apa: Trilling-Haasler, M., Tebbe, J., Lange-Hegermann, M., & Schneider, J. (2024). Yeast filtration with rotating membrane filtration –  a new approach for an economical recovery of beer form surplus yeast . 39th EBC Congress 2024, Lille. bjps: Trilling-Haasler M et al. (2024) Yeast Filtration with Rotating Membrane Filtration –  a New Approach for an Economical Recovery of Beer Form Surplus Yeast . . chicago: Trilling-Haasler, Marc, Jörn Tebbe, Markus Lange-Hegermann, and Jan Schneider. Yeast Filtration with Rotating Membrane Filtration –  a New Approach for an Economical Recovery of Beer Form Surplus Yeast , 2024. chicago-de: Trilling-Haasler, Marc, Jörn Tebbe, Markus Lange-Hegermann und Jan Schneider. 2024. Yeast filtration with rotating membrane filtration –  a new approach for an economical recovery of beer form surplus yeast . din1505-2-1: 'Trilling-Haasler, Marc ; Tebbe, Jörn ; Lange-Hegermann, Markus ; Schneider, Jan: Yeast filtration with rotating membrane filtration –  a new approach for an economical recovery of beer form surplus yeast , 2024' havard: M. Trilling-Haasler, J. Tebbe, M. Lange-Hegermann, J. Schneider, Yeast filtration with rotating membrane filtration –  a new approach for an economical recovery of beer form surplus yeast , 2024. ieee: M. Trilling-Haasler, J. Tebbe, M. Lange-Hegermann, and J. Schneider, Yeast filtration with rotating membrane filtration –  a new approach for an economical recovery of beer form surplus yeast . 2024. mla: Trilling-Haasler, Marc, et al. Yeast Filtration with Rotating Membrane Filtration –  a New Approach for an Economical Recovery of Beer Form Surplus Yeast . 2024. short: M. Trilling-Haasler, J. Tebbe, M. Lange-Hegermann, J. Schneider, Yeast Filtration with Rotating Membrane Filtration –  a New Approach for an Economical Recovery of Beer Form Surplus Yeast , 2024. ufg: 'Trilling-Haasler, Marc u. a.: Yeast filtration with rotating membrane filtration –  a new approach for an economical recovery of beer form surplus yeast , o. O. 2024.' van: Trilling-Haasler M, Tebbe J, Lange-Hegermann M, Schneider J. Yeast filtration with rotating membrane filtration –  a new approach for an economical recovery of beer form surplus yeast . 2024. conference: end_date: 2024-05-30 location: Lille name: 39th EBC Congress 2024 start_date: 2024-05-26 date_created: 2024-06-28T12:57:01Z date_updated: 2025-10-17T18:36:48Z ddc: - '600' department: - _id: DEP4028 - _id: DEP5023 - _id: DEP4018 - _id: DEP1308 has_accepted_license: '1' keyword: - surplus yeast - membrane filtration - microfiltration language: - iso: eng publication_status: published quality_controlled: '1' status: public title: 'Yeast filtration with rotating membrane filtration – a new approach for an economical recovery of beer form surplus yeast ' type: conference_poster user_id: '81304' year: '2024' ... --- _id: '11607' abstract: - lang: eng text: Pasteurization of bottles and cans is an important technique for biological stabilization of beer as well as mixed beer drinks, malt beer and non-alcoholic beers. Despite recuperation, the heat requirement is very high and can be significantly reduced by lowering the maximum temperature in the pasteurizer. The current practice of calculating the lethal heat effect is based on the so-called beer formula using a globalized z-value for the temperature dependence of the inactivation. The premise experiments here is that for products containing sugar, such as malt beer, yeast cells pose the greatest danger. Therefore, the D values at various temperatures and the z values of three of the Krombacher Brewery's own yeasts (bottom-fermenting and top-fermenting) were determined in the laboratory using the capillary method. In a challenge test in the brewery, bottles with different products were inoculated with these yeasts and samples were taken from the industrial pasteurizer every two minutes and examined for viable cell counts. Accordingly, using specific D/z values, precise pasteurization can be achieved, the treatment temperature can be reduced to 55° C and 20-25% of energy can be saved. author: - first_name: Jannik full_name: Nolte, Jannik last_name: Nolte - first_name: 'Ludger ' full_name: 'Hense, Ludger ' last_name: Hense - first_name: Imke full_name: Weishaupt, Imke id: '58425' last_name: Weishaupt - first_name: Jan full_name: Schneider, Jan id: '13209' last_name: Schneider orcid: 0000-0001-6401-8873 citation: ama: Nolte J, Hense L, Weishaupt I, Schneider J. How Do You Turn a Shotgun into a Precision Rifle - Significant Heat Savings through the Use of Kinetic Laboratory Data (D/z Values) in Large-Scale Pasteurization.; 2024. apa: Nolte, J., Hense, L., Weishaupt, I., & Schneider, J. (2024). How do you turn a shotgun into a precision rifle - significant heat savings through the use of kinetic laboratory data (D/z values) in large-scale pasteurization. 39th EBC Congress 2024, Lille. bjps: Nolte J et al. (2024) How Do You Turn a Shotgun into a Precision Rifle - Significant Heat Savings through the Use of Kinetic Laboratory Data (D/z Values) in Large-Scale Pasteurization. . chicago: Nolte, Jannik, Ludger Hense, Imke Weishaupt, and Jan Schneider. How Do You Turn a Shotgun into a Precision Rifle - Significant Heat Savings through the Use of Kinetic Laboratory Data (D/z Values) in Large-Scale Pasteurization, 2024. chicago-de: Nolte, Jannik, Ludger Hense, Imke Weishaupt und Jan Schneider. 2024. How do you turn a shotgun into a precision rifle - significant heat savings through the use of kinetic laboratory data (D/z values) in large-scale pasteurization. din1505-2-1: 'Nolte, Jannik ; Hense, Ludger ; Weishaupt, Imke ; Schneider, Jan: How do you turn a shotgun into a precision rifle - significant heat savings through the use of kinetic laboratory data (D/z values) in large-scale pasteurization, 2024' havard: J. Nolte, L. Hense, I. Weishaupt, J. Schneider, How do you turn a shotgun into a precision rifle - significant heat savings through the use of kinetic laboratory data (D/z values) in large-scale pasteurization, 2024. ieee: J. Nolte, L. Hense, I. Weishaupt, and J. Schneider, How do you turn a shotgun into a precision rifle - significant heat savings through the use of kinetic laboratory data (D/z values) in large-scale pasteurization. 2024. mla: Nolte, Jannik, et al. How Do You Turn a Shotgun into a Precision Rifle - Significant Heat Savings through the Use of Kinetic Laboratory Data (D/z Values) in Large-Scale Pasteurization. 2024. short: J. Nolte, L. Hense, I. Weishaupt, J. Schneider, How Do You Turn a Shotgun into a Precision Rifle - Significant Heat Savings through the Use of Kinetic Laboratory Data (D/z Values) in Large-Scale Pasteurization, 2024. ufg: 'Nolte, Jannik u. a.: How do you turn a shotgun into a precision rifle - significant heat savings through the use of kinetic laboratory data (D/z values) in large-scale pasteurization, o. O. 2024.' van: Nolte J, Hense L, Weishaupt I, Schneider J. How do you turn a shotgun into a precision rifle - significant heat savings through the use of kinetic laboratory data (D/z values) in large-scale pasteurization. 2024. conference: end_date: 2024-05-30 location: Lille name: 39th EBC Congress 2024 start_date: 2024-05-26 date_created: 2024-06-28T13:02:59Z date_updated: 2024-07-01T08:30:08Z department: - _id: DEP4028 - _id: DEP4018 keyword: - pasteurization - D value - z-value - heat energy savings - large scale trials - biological stability - yeast language: - iso: eng publication_status: published status: public title: How do you turn a shotgun into a precision rifle - significant heat savings through the use of kinetic laboratory data (D/z values) in large-scale pasteurization type: conference_poster user_id: '83781' year: '2024' ... --- _id: '11608' abstract: - lang: eng text: The handling of beer-yeast suspensions (BYS) occurs in several brewery processes , as in pitching, propagation or beer recovery. Highly concentrated BYS do not behave like a shear thinning fluid but like a dilatant fluid. Above a solid content >18% shear stress, as generated turbulences or wall friction increases the dynamic viscosity of the fluid. It is precisely here that influencing factors that have received little attention as the effect of different cell sizes to date can make themselves felt. Even if there is only one yeast strain used in a brewery different cell sizes can occur when there are different osmotic pressures, induced by sugar and alcohol concentration. In this work, the cell size distributions of a Saccharomyces strain were artificially varied and measured. Rheological studies were then carried out on these BYS. Results show that increasing mean cell diameters (sauter diameter) lead to a change in the rheological behavior. It is assumed that cell sizes are also relevant to processing in practice, especially where high concentrations are achieved. Especially for handling these highly concentrated BYS with high shear pumps or agitators it is therefore important to know the relationship between the mean cell diameter and the either shear thinning or shear thickening rheological behavior, because even with the same yeast concentration both rheological behaviors can occur. author: - first_name: Marc full_name: Trilling-Haasler, Marc id: '81622' last_name: Trilling-Haasler orcid: 0000-0002-3685-6383 - first_name: Simon-Elias full_name: Jürgensmeier, Simon-Elias last_name: Jürgensmeier - first_name: Jan full_name: Schneider, Jan id: '13209' last_name: Schneider orcid: 0000-0001-6401-8873 citation: ama: Trilling-Haasler M, Jürgensmeier SE, Schneider J. Influence of Osmotic Pressure Induced Yeast Particle Size on the Rheological Properties of Beer-Yeast-Suspensions.; 2024. apa: Trilling-Haasler, M., Jürgensmeier, S.-E., & Schneider, J. (2024). Influence of osmotic pressure induced yeast particle size on the rheological properties of beer-yeast-suspensions. 39th EBC Congress 2024, Lille. bjps: Trilling-Haasler M, Jürgensmeier S-E and Schneider J (2024) Influence of Osmotic Pressure Induced Yeast Particle Size on the Rheological Properties of Beer-Yeast-Suspensions. . chicago: Trilling-Haasler, Marc, Simon-Elias Jürgensmeier, and Jan Schneider. Influence of Osmotic Pressure Induced Yeast Particle Size on the Rheological Properties of Beer-Yeast-Suspensions, 2024. chicago-de: Trilling-Haasler, Marc, Simon-Elias Jürgensmeier und Jan Schneider. 2024. Influence of osmotic pressure induced yeast particle size on the rheological properties of beer-yeast-suspensions. din1505-2-1: 'Trilling-Haasler, Marc ; Jürgensmeier, Simon-Elias ; Schneider, Jan: Influence of osmotic pressure induced yeast particle size on the rheological properties of beer-yeast-suspensions, 2024' havard: M. Trilling-Haasler, S.-E. Jürgensmeier, J. Schneider, Influence of osmotic pressure induced yeast particle size on the rheological properties of beer-yeast-suspensions, 2024. ieee: M. Trilling-Haasler, S.-E. Jürgensmeier, and J. Schneider, Influence of osmotic pressure induced yeast particle size on the rheological properties of beer-yeast-suspensions. 2024. mla: Trilling-Haasler, Marc, et al. Influence of Osmotic Pressure Induced Yeast Particle Size on the Rheological Properties of Beer-Yeast-Suspensions. 2024. short: M. Trilling-Haasler, S.-E. Jürgensmeier, J. Schneider, Influence of Osmotic Pressure Induced Yeast Particle Size on the Rheological Properties of Beer-Yeast-Suspensions, 2024. ufg: 'Trilling-Haasler, Marc/Jürgensmeier, Simon-Elias/Schneider, Jan: Influence of osmotic pressure induced yeast particle size on the rheological properties of beer-yeast-suspensions, o. O. 2024.' van: Trilling-Haasler M, Jürgensmeier SE, Schneider J. Influence of osmotic pressure induced yeast particle size on the rheological properties of beer-yeast-suspensions. 2024. conference: end_date: 2024-05-30 location: Lille name: 39th EBC Congress 2024 start_date: 2024-05-26 date_created: 2024-06-28T13:06:34Z date_updated: 2025-10-17T18:37:36Z department: - _id: DEP4028 - _id: DEP4018 - _id: DEP1308 keyword: - yeast - rheology - cell size - osmotic pressure - filtration language: - iso: eng publication_status: published status: public title: Influence of osmotic pressure induced yeast particle size on the rheological properties of beer-yeast-suspensions type: conference_poster user_id: '81304' year: '2024' ... --- _id: '11716' author: - first_name: Sebastian full_name: Wittland, Sebastian id: '74203' last_name: Wittland citation: ama: Wittland S. Investigation and Characterization of the Techno Functional and Sensory Properties of Allulose in Baked Goods.; 2024. apa: Wittland, S. (2024). Investigation and characterization of the techno functional and sensory properties of allulose in baked goods. Anuga FoodTec, Köln. bjps: Wittland S (2024) Investigation and Characterization of the Techno Functional and Sensory Properties of Allulose in Baked Goods. . chicago: Wittland, Sebastian. Investigation and Characterization of the Techno Functional and Sensory Properties of Allulose in Baked Goods, 2024. chicago-de: Wittland, Sebastian. 2024. Investigation and characterization of the techno functional and sensory properties of allulose in baked goods. din1505-2-1: 'Wittland, Sebastian: Investigation and characterization of the techno functional and sensory properties of allulose in baked goods, 2024' havard: S. Wittland, Investigation and characterization of the techno functional and sensory properties of allulose in baked goods, 2024. ieee: S. Wittland, Investigation and characterization of the techno functional and sensory properties of allulose in baked goods. 2024. mla: Wittland, Sebastian. Investigation and Characterization of the Techno Functional and Sensory Properties of Allulose in Baked Goods. 2024. short: S. Wittland, Investigation and Characterization of the Techno Functional and Sensory Properties of Allulose in Baked Goods, 2024. ufg: 'Wittland, Sebastian: Investigation and characterization of the techno functional and sensory properties of allulose in baked goods, o. O. 2024.' van: Wittland S. Investigation and characterization of the techno functional and sensory properties of allulose in baked goods. 2024. conference: end_date: 2024-03-22 location: Köln name: Anuga FoodTec start_date: 2024-03-19 date_created: 2024-07-13T10:15:15Z date_updated: 2025-01-30T15:25:46Z ddc: - '570' department: - _id: DEP4028 file: - access_level: open_access content_type: application/pdf creator: 6p2-pyq date_created: 2024-07-22T11:25:08Z date_updated: 2024-07-22T11:25:08Z file_id: '11754' file_name: Poster_Anuga Food Tec_2024_SW.pdf file_size: 494256 relation: main_file success: 1 file_date_updated: 2024-07-22T11:25:08Z has_accepted_license: '1' language: - iso: eng oa: '1' status: public title: Investigation and characterization of the techno functional and sensory properties of allulose in baked goods type: conference_poster user_id: '83781' year: '2024' ... --- _id: '11860' author: - first_name: Linda full_name: Katsch, Linda id: '71614' last_name: Katsch orcid: '0000-0001-6628-3929 ' - first_name: Martina full_name: Sokolowsky, Martina id: '76708' last_name: Sokolowsky - first_name: Jan full_name: Schneider, Jan id: '13209' last_name: Schneider orcid: 0000-0001-6401-8873 citation: ama: 'Katsch L, Sokolowsky M, Schneider J. Zeit-Temperatur-Optimierung in der Saftpasteurisation: Physikalische, chemische und sensorische Effekte auf Apfel- und Karottensaft.; 2024.' apa: 'Katsch, L., Sokolowsky, M., & Schneider, J. (2024). Zeit-Temperatur-Optimierung in der Saftpasteurisation: Physikalische, chemische und sensorische Effekte auf Apfel- und Karottensaft. 52. Deutsche Lebensmittelchemietage, Freising.' bjps: 'Katsch L, Sokolowsky M and Schneider J (2024) Zeit-Temperatur-Optimierung in der Saftpasteurisation: Physikalische, chemische und sensorische Effekte auf Apfel- und Karottensaft. .' chicago: 'Katsch, Linda, Martina Sokolowsky, and Jan Schneider. Zeit-Temperatur-Optimierung in der Saftpasteurisation: Physikalische, chemische und sensorische Effekte auf Apfel- und Karottensaft, 2024.' chicago-de: 'Katsch, Linda, Martina Sokolowsky und Jan Schneider. 2024. Zeit-Temperatur-Optimierung in der Saftpasteurisation: Physikalische, chemische und sensorische Effekte auf Apfel- und Karottensaft.' din1505-2-1: 'Katsch, Linda ; Sokolowsky, Martina ; Schneider, Jan: Zeit-Temperatur-Optimierung in der Saftpasteurisation: Physikalische, chemische und sensorische Effekte auf Apfel- und Karottensaft, 2024' havard: 'L. Katsch, M. Sokolowsky, J. Schneider, Zeit-Temperatur-Optimierung in der Saftpasteurisation: Physikalische, chemische und sensorische Effekte auf Apfel- und Karottensaft, 2024.' ieee: 'L. Katsch, M. Sokolowsky, and J. Schneider, Zeit-Temperatur-Optimierung in der Saftpasteurisation: Physikalische, chemische und sensorische Effekte auf Apfel- und Karottensaft. 2024.' mla: 'Katsch, Linda, et al. Zeit-Temperatur-Optimierung in der Saftpasteurisation: Physikalische, chemische und sensorische Effekte auf Apfel- und Karottensaft. 2024.' short: 'L. Katsch, M. Sokolowsky, J. Schneider, Zeit-Temperatur-Optimierung in der Saftpasteurisation: Physikalische, chemische und sensorische Effekte auf Apfel- und Karottensaft, 2024.' ufg: 'Katsch, Linda/Sokolowsky, Martina/Schneider, Jan: Zeit-Temperatur-Optimierung in der Saftpasteurisation: Physikalische, chemische und sensorische Effekte auf Apfel- und Karottensaft, o. O. 2024.' van: 'Katsch L, Sokolowsky M, Schneider J. Zeit-Temperatur-Optimierung in der Saftpasteurisation: Physikalische, chemische und sensorische Effekte auf Apfel- und Karottensaft. 2024.' conference: end_date: 2024-09-18 location: Freising name: 52. Deutsche Lebensmittelchemietage start_date: 2024-09-16 date_created: 2024-09-02T10:47:36Z date_updated: 2025-01-30T15:26:12Z department: - _id: DEP4018 - _id: DEP4028 language: - iso: ger publication_status: published status: public title: 'Zeit-Temperatur-Optimierung in der Saftpasteurisation: Physikalische, chemische und sensorische Effekte auf Apfel- und Karottensaft' type: conference_poster user_id: '83781' year: '2024' ... --- _id: '11891' abstract: - lang: eng text: The aim of the present study was to texturise protein from sunflower press cake (SPC) for being consumed as dry snack or, in its hydrated state, as a meat analogue. In preliminary experiments, feed moisture (15–25 g 100 g−1) and extrusion temperature (180 °C–200 °C) were varied when processing commercial sunflower protein flour with a protein content of 51.8 g per 100 g dry matter using low moisture single-screw extrusion. The extrudates were analysed with regard to specific mechanical energy needs, texture properties in dry and hydrated state, colour, expansion ratio and water binding capacity. Extrusion parameters for achieving maximum expansion, textural force and minimal product moisture were found to be 180 °C and 15 g 100 g−1. Consequently, texturised protein was derived from deoiled SPC using these extrusion parameters. Initial deoiling of the press cake was necessary as it improved texturisation; a higher SME input reached led to increased cross-linking of the protein matrix. The light coloured and significantly expanded extrudates with high water binding capacity and could serve as basis for further development of snack products or meat analogues. article_type: original author: - first_name: Sophie full_name: Morejon Caraballo, Sophie last_name: Morejon Caraballo - first_name: Simon Vincent full_name: Fischer, Simon Vincent last_name: Fischer - first_name: Klaudia full_name: Masztalerz, Klaudia last_name: Masztalerz - first_name: Krzysztof full_name: Lech, Krzysztof last_name: Lech - first_name: Harald full_name: Rohm, Harald last_name: Rohm - first_name: Susanne full_name: Struck, Susanne id: '85030' last_name: Struck orcid: https://orcid.org/0000-0002-1281-5966 citation: ama: Morejon Caraballo S, Fischer SV, Masztalerz K, Lech K, Rohm H, Struck S. Low moisture texturised protein from sunflower press cake. International journal of food science & technology. Published online 2024. doi: https://doi.org/10.1111/ijfs.17513 apa: Morejon Caraballo, S., Fischer, S. V., Masztalerz, K., Lech, K., Rohm, H., & Struck, S. (2024). Low moisture texturised protein from sunflower press cake. International Journal of Food Science & Technology. https://doi.org/ https://doi.org/10.1111/ijfs.17513 bjps: Morejon Caraballo S et al. (2024) Low Moisture Texturised Protein from Sunflower Press Cake. International journal of food science & technology. chicago: Morejon Caraballo, Sophie, Simon Vincent Fischer, Klaudia Masztalerz, Krzysztof Lech, Harald Rohm, and Susanne Struck. “Low Moisture Texturised Protein from Sunflower Press Cake.” International Journal of Food Science & Technology, 2024. https://doi.org/ https://doi.org/10.1111/ijfs.17513. chicago-de: Morejon Caraballo, Sophie, Simon Vincent Fischer, Klaudia Masztalerz, Krzysztof Lech, Harald Rohm und Susanne Struck. 2024. Low moisture texturised protein from sunflower press cake. International journal of food science & technology. doi: https://doi.org/10.1111/ijfs.17513, . din1505-2-1: 'Morejon Caraballo, Sophie ; Fischer, Simon Vincent ; Masztalerz, Klaudia ; Lech, Krzysztof ; Rohm, Harald ; Struck, Susanne: Low moisture texturised protein from sunflower press cake. In: International journal of food science & technology. Oxford, Wiley-Blackwell (2024)' havard: S. Morejon Caraballo, S.V. Fischer, K. Masztalerz, K. Lech, H. Rohm, S. Struck, Low moisture texturised protein from sunflower press cake, International Journal of Food Science & Technology. (2024). ieee: 'S. Morejon Caraballo, S. V. Fischer, K. Masztalerz, K. Lech, H. Rohm, and S. Struck, “Low moisture texturised protein from sunflower press cake,” International journal of food science & technology, 2024, doi: https://doi.org/10.1111/ijfs.17513.' mla: Morejon Caraballo, Sophie, et al. “Low Moisture Texturised Protein from Sunflower Press Cake.” International Journal of Food Science & Technology, 2024, https://doi.org/ https://doi.org/10.1111/ijfs.17513. short: S. Morejon Caraballo, S.V. Fischer, K. Masztalerz, K. Lech, H. Rohm, S. Struck, International Journal of Food Science & Technology (2024). ufg: 'Morejon Caraballo, Sophie u. a.: Low moisture texturised protein from sunflower press cake, in: International journal of food science & technology (2024).' van: Morejon Caraballo S, Fischer SV, Masztalerz K, Lech K, Rohm H, Struck S. Low moisture texturised protein from sunflower press cake. International journal of food science & technology. 2024; date_created: 2024-09-05T12:24:36Z date_updated: 2024-12-04T13:35:53Z department: - _id: DEP4028 - _id: DEP4029 doi: ' https://doi.org/10.1111/ijfs.17513' keyword: - By-products - extrusion - meat analogue language: - iso: eng main_file_link: - open_access: '1' url: https://ifst.onlinelibrary.wiley.com/doi/epdf/10.1111/ijfs.17513 oa: '1' place: Oxford publication: International journal of food science & technology publication_identifier: eissn: - 1365-2621 issn: - 0950-5423 publication_status: epub_ahead publisher: Wiley-Blackwell quality_controlled: '1' status: public title: Low moisture texturised protein from sunflower press cake type: scientific_journal_article user_id: '83781' year: '2024' ... --- _id: '11978' author: - first_name: Arthur full_name: Gossen, Arthur id: '76446' last_name: Gossen - first_name: Linda full_name: Katsch, Linda id: '71614' last_name: Katsch orcid: '0000-0001-6628-3929 ' - first_name: Mandy Isabel full_name: Meyer, Mandy Isabel id: '71991' last_name: Meyer - first_name: Manuel full_name: Zimmer, Manuel id: '71613' last_name: Zimmer orcid: 0000-0002-9974-2543 - first_name: Martyna full_name: Bator, Martyna id: '46440' last_name: Bator - first_name: Masoumeh full_name: Darvishi, Masoumeh id: '81495' last_name: Darvishi - first_name: Christoph-Alexander full_name: Holst, Christoph-Alexander id: '64782' last_name: Holst - first_name: Volker full_name: Lohweg, Volker id: '1804' last_name: Lohweg orcid: 0000-0002-3325-7887 - first_name: Jan full_name: Schneider, Jan id: '13209' last_name: Schneider orcid: 0000-0001-6401-8873 citation: ama: 'Gossen A, Katsch L, Meyer MI, et al. FoodLifeTimeTracking: Datengetriebene Dynamische Haltbarkeitsvorhersage von Erfrischungsgetränken.; 2024.' apa: 'Gossen, A., Katsch, L., Meyer, M. I., Zimmer, M., Bator, M., Darvishi, M., Holst, C.-A., Lohweg, V., & Schneider, J. (2024). FoodLifeTimeTracking: Datengetriebene dynamische Haltbarkeitsvorhersage von Erfrischungsgetränken. GDL Kongress Lebensmitteltechnologie, Lemgo.' bjps: 'Gossen A et al. (2024) FoodLifeTimeTracking: Datengetriebene Dynamische Haltbarkeitsvorhersage von Erfrischungsgetränken. .' chicago: 'Gossen, Arthur, Linda Katsch, Mandy Isabel Meyer, Manuel Zimmer, Martyna Bator, Masoumeh Darvishi, Christoph-Alexander Holst, Volker Lohweg, and Jan Schneider. FoodLifeTimeTracking: Datengetriebene Dynamische Haltbarkeitsvorhersage von Erfrischungsgetränken, 2024.' chicago-de: 'Gossen, Arthur, Linda Katsch, Mandy Isabel Meyer, Manuel Zimmer, Martyna Bator, Masoumeh Darvishi, Christoph-Alexander Holst, Volker Lohweg und Jan Schneider. 2024. FoodLifeTimeTracking: Datengetriebene dynamische Haltbarkeitsvorhersage von Erfrischungsgetränken.' din1505-2-1: 'Gossen, Arthur ; Katsch, Linda ; Meyer, Mandy Isabel ; Zimmer, Manuel ; Bator, Martyna ; Darvishi, Masoumeh ; Holst, Christoph-Alexander ; Lohweg, Volker ; u. a.: FoodLifeTimeTracking: Datengetriebene dynamische Haltbarkeitsvorhersage von Erfrischungsgetränken, 2024' havard: 'A. Gossen, L. Katsch, M.I. Meyer, M. Zimmer, M. Bator, M. Darvishi, C.-A. Holst, V. Lohweg, J. Schneider, FoodLifeTimeTracking: Datengetriebene dynamische Haltbarkeitsvorhersage von Erfrischungsgetränken, 2024.' ieee: 'A. Gossen et al., FoodLifeTimeTracking: Datengetriebene dynamische Haltbarkeitsvorhersage von Erfrischungsgetränken. 2024.' mla: 'Gossen, Arthur, et al. FoodLifeTimeTracking: Datengetriebene Dynamische Haltbarkeitsvorhersage von Erfrischungsgetränken. 2024.' short: 'A. Gossen, L. Katsch, M.I. Meyer, M. Zimmer, M. Bator, M. Darvishi, C.-A. Holst, V. Lohweg, J. Schneider, FoodLifeTimeTracking: Datengetriebene Dynamische Haltbarkeitsvorhersage von Erfrischungsgetränken, 2024.' ufg: 'Gossen, Arthur u. a.: FoodLifeTimeTracking: Datengetriebene dynamische Haltbarkeitsvorhersage von Erfrischungsgetränken, o. O. 2024.' van: 'Gossen A, Katsch L, Meyer MI, Zimmer M, Bator M, Darvishi M, et al. FoodLifeTimeTracking: Datengetriebene dynamische Haltbarkeitsvorhersage von Erfrischungsgetränken. 2024.' conference: end_date: 2024-10-12 location: Lemgo name: GDL Kongress Lebensmitteltechnologie start_date: 2024-10-10 date_created: 2024-10-09T14:17:04Z date_updated: 2025-10-17T18:30:10Z department: - _id: DEP4018 - _id: DEP5023 - _id: DEP4028 - _id: DEP1308 language: - iso: eng publication_status: published status: public title: 'FoodLifeTimeTracking: Datengetriebene dynamische Haltbarkeitsvorhersage von Erfrischungsgetränken' type: conference_speech user_id: '81304' year: '2024' ... --- _id: '11981' author: - first_name: Linda full_name: Katsch, Linda id: '71614' last_name: Katsch orcid: '0000-0001-6628-3929 ' - first_name: Arthur full_name: Gossen, Arthur id: '76446' last_name: Gossen - first_name: Martyna full_name: Bator, Martyna id: '46440' last_name: Bator - first_name: Jan full_name: Schneider, Jan id: '13209' last_name: Schneider orcid: 0000-0001-6401-8873 citation: ama: Katsch L, Gossen A, Bator M, Schneider J. Shelf Life Prediction of Beverage Bases with Multivariate Accelerated Shelf Life Testing.; 2024. apa: Katsch, L., Gossen, A., Bator, M., & Schneider, J. (2024). Shelf life prediction of beverage bases with multivariate accelerated shelf life testing. 38th EFFoST International Conference, Bruges. bjps: Katsch L et al. (2024) Shelf Life Prediction of Beverage Bases with Multivariate Accelerated Shelf Life Testing. . chicago: Katsch, Linda, Arthur Gossen, Martyna Bator, and Jan Schneider. Shelf Life Prediction of Beverage Bases with Multivariate Accelerated Shelf Life Testing, 2024. chicago-de: Katsch, Linda, Arthur Gossen, Martyna Bator und Jan Schneider. 2024. Shelf life prediction of beverage bases with multivariate accelerated shelf life testing. din1505-2-1: 'Katsch, Linda ; Gossen, Arthur ; Bator, Martyna ; Schneider, Jan: Shelf life prediction of beverage bases with multivariate accelerated shelf life testing, 2024' havard: L. Katsch, A. Gossen, M. Bator, J. Schneider, Shelf life prediction of beverage bases with multivariate accelerated shelf life testing, 2024. ieee: L. Katsch, A. Gossen, M. Bator, and J. Schneider, Shelf life prediction of beverage bases with multivariate accelerated shelf life testing. 2024. mla: Katsch, Linda, et al. Shelf Life Prediction of Beverage Bases with Multivariate Accelerated Shelf Life Testing. 2024. short: L. Katsch, A. Gossen, M. Bator, J. Schneider, Shelf Life Prediction of Beverage Bases with Multivariate Accelerated Shelf Life Testing, 2024. ufg: 'Katsch, Linda u. a.: Shelf life prediction of beverage bases with multivariate accelerated shelf life testing, o. O. 2024.' van: Katsch L, Gossen A, Bator M, Schneider J. Shelf life prediction of beverage bases with multivariate accelerated shelf life testing. 2024. conference: end_date: 2024-11-14 location: Bruges name: 38th EFFoST International Conference start_date: 2024-11-12 date_created: 2024-10-09T14:24:22Z date_updated: 2025-10-17T18:29:53Z department: - _id: DEP4018 - _id: DEP4028 - _id: DEP1308 language: - iso: eng publication_status: published status: public title: Shelf life prediction of beverage bases with multivariate accelerated shelf life testing type: conference_poster user_id: '81304' year: '2024' ... --- _id: '11982' abstract: - lang: eng text: 'The aim of this study was to investigate if vibroacoustic methods may be used for the non-destructive determination of beef during its aging process. The vibroacoustic method was based on the observation of mechanical changes in the meat during the aging process and was compared with reference data obtained by Warner-Bratzler shear force measurement as well as sensory testing of the tenderness using a ten-part scale. To evaluate the mechanical properties, transfer functions were used representing the time dependency of the signal and thus the viscoelastic behaviour. In this study, a total of 31 roastbeef samples from 16 different young bulls and two older cows were examined from day of slaughter to day 21 of cold storage with regard to their tenderness. For this purpose, vibroacoustic measurements were carried out on the unprocessed/raw meat at intervals of 1–3 days. The reference measurements using sensor technology and Warner-Bratzler shear force measurement were carried out on the first (day of slaughter) and last (21st day) day on slices of roast beef cooked with saturated steam. In the results of all three methods, the shear force measurement, the sensory test and the vibroacoustic method, showed that roastbeef from the same animal but different halves produced different results. Basically, it is possible to predict the tenderness of roastbeef by taking measurements at the beginning of the maturing process for the end of the maturing period using vibroacoustic methods: Data analysis led to a trend function that roughly reflects the actual tenderness, which is generally higher than the real tenderness represented by the shear-force measurement. In order to obtain a better resolution for recording the mechanical changes during the aging process, the measurements should be carried out at shorter intervals.' article_number: '100017' article_type: original author: - first_name: Janna full_name: Tholen, Janna id: '68430' last_name: Tholen - first_name: Jan full_name: Gohe, Jan id: '81432' last_name: Gohe - first_name: Helene full_name: Dörksen, Helene id: '46416' last_name: Dörksen - first_name: Theo full_name: Kiesel, Theo id: '71758' last_name: Kiesel - first_name: Matthias full_name: Upmann, Matthias id: '12666' last_name: Upmann citation: ama: Tholen J, Gohe J, Dörksen H, Kiesel T, Upmann M. Tenderness prediction for beef using novel datea analysis methods based on system dynamic and acoustic signals. Food Physics. 2024;(1). doi:10.1016/j.foodp.2024.100017 apa: Tholen, J., Gohe, J., Dörksen, H., Kiesel, T., & Upmann, M. (2024). Tenderness prediction for beef using novel datea analysis methods based on system dynamic and acoustic signals. Food Physics, 1, Article 100017. https://doi.org/10.1016/j.foodp.2024.100017 bjps: Tholen J et al. (2024) Tenderness Prediction for Beef Using Novel Datea Analysis Methods Based on System Dynamic and Acoustic Signals. Food Physics. chicago: Tholen, Janna, Jan Gohe, Helene Dörksen, Theo Kiesel, and Matthias Upmann. “Tenderness Prediction for Beef Using Novel Datea Analysis Methods Based on System Dynamic and Acoustic Signals.” Food Physics, no. 1 (2024). https://doi.org/10.1016/j.foodp.2024.100017. chicago-de: Tholen, Janna, Jan Gohe, Helene Dörksen, Theo Kiesel und Matthias Upmann. 2024. Tenderness prediction for beef using novel datea analysis methods based on system dynamic and acoustic signals. Food Physics, Nr. 1. doi:10.1016/j.foodp.2024.100017, . din1505-2-1: 'Tholen, Janna ; Gohe, Jan ; Dörksen, Helene ; Kiesel, Theo ; Upmann, Matthias: Tenderness prediction for beef using novel datea analysis methods based on system dynamic and acoustic signals. In: Food Physics, Elsevier (2024), Nr. 1' havard: J. Tholen, J. Gohe, H. Dörksen, T. Kiesel, M. Upmann, Tenderness prediction for beef using novel datea analysis methods based on system dynamic and acoustic signals, Food Physics. (2024). ieee: 'J. Tholen, J. Gohe, H. Dörksen, T. Kiesel, and M. Upmann, “Tenderness prediction for beef using novel datea analysis methods based on system dynamic and acoustic signals,” Food Physics, no. 1, Art. no. 100017, 2024, doi: 10.1016/j.foodp.2024.100017.' mla: Tholen, Janna, et al. “Tenderness Prediction for Beef Using Novel Datea Analysis Methods Based on System Dynamic and Acoustic Signals.” Food Physics, no. 1, 100017, 2024, https://doi.org/10.1016/j.foodp.2024.100017. short: J. Tholen, J. Gohe, H. Dörksen, T. Kiesel, M. Upmann, Food Physics (2024). ufg: 'Tholen, Janna u. a.: Tenderness prediction for beef using novel datea analysis methods based on system dynamic and acoustic signals, in: Food Physics (2024), H. 1.' van: Tholen J, Gohe J, Dörksen H, Kiesel T, Upmann M. Tenderness prediction for beef using novel datea analysis methods based on system dynamic and acoustic signals. Food Physics. 2024;(1). date_created: 2024-10-09T14:38:17Z date_updated: 2024-10-10T06:17:22Z department: - _id: DEP4028 - _id: DEP4019 doi: 10.1016/j.foodp.2024.100017 issue: '1' keyword: - Warner-Bratzler shear force - Vibroacoustic methods - Non-destructively measurement - Viscoelastic meat language: - iso: eng publication: Food Physics publication_identifier: eissn: - 2950-0699 publication_status: published publisher: Elsevier status: public title: Tenderness prediction for beef using novel datea analysis methods based on system dynamic and acoustic signals type: industry_journal_article user_id: '83781' year: '2024' ... --- _id: '11990' author: - first_name: Susanne full_name: Struck, Susanne id: '85030' last_name: Struck orcid: https://orcid.org/0000-0002-1281-5966 citation: ama: 'Struck S. Proteinbasierte Lebensmittel: Synergien Zwischen Pflanzlichen Und Tierischen Proteinen in Forschung Und Lehre.; 2024.' apa: 'Struck, S. (2024). Proteinbasierte Lebensmittel: Synergien zwischen pflanzlichen und tierischen Proteinen in Forschung und Lehre. 10. GDL Kongress Lebensmitteltechnologie 2024, Lemgo.' bjps: 'Struck S (2024) Proteinbasierte Lebensmittel: Synergien Zwischen Pflanzlichen Und Tierischen Proteinen in Forschung Und Lehre. .' chicago: 'Struck, Susanne. Proteinbasierte Lebensmittel: Synergien Zwischen Pflanzlichen Und Tierischen Proteinen in Forschung Und Lehre, 2024.' chicago-de: 'Struck, Susanne. 2024. Proteinbasierte Lebensmittel: Synergien zwischen pflanzlichen und tierischen Proteinen in Forschung und Lehre.' din1505-2-1: 'Struck, Susanne: Proteinbasierte Lebensmittel: Synergien zwischen pflanzlichen und tierischen Proteinen in Forschung und Lehre, 2024' havard: 'S. Struck, Proteinbasierte Lebensmittel: Synergien zwischen pflanzlichen und tierischen Proteinen in Forschung und Lehre, 2024.' ieee: 'S. Struck, Proteinbasierte Lebensmittel: Synergien zwischen pflanzlichen und tierischen Proteinen in Forschung und Lehre. 2024.' mla: 'Struck, Susanne. Proteinbasierte Lebensmittel: Synergien Zwischen Pflanzlichen Und Tierischen Proteinen in Forschung Und Lehre. 2024.' short: 'S. Struck, Proteinbasierte Lebensmittel: Synergien Zwischen Pflanzlichen Und Tierischen Proteinen in Forschung Und Lehre, 2024.' ufg: 'Struck, Susanne: Proteinbasierte Lebensmittel: Synergien zwischen pflanzlichen und tierischen Proteinen in Forschung und Lehre, o. O. 2024.' van: 'Struck S. Proteinbasierte Lebensmittel: Synergien zwischen pflanzlichen und tierischen Proteinen in Forschung und Lehre. 2024.' conference: end_date: 2024-10-12 location: Lemgo name: 10. GDL Kongress Lebensmitteltechnologie 2024 start_date: 2024-10-10 date_created: 2024-10-15T07:56:32Z date_updated: 2024-12-04T13:33:39Z department: - _id: DEP4028 - _id: DEP4029 language: - iso: eng publication_status: published status: public title: 'Proteinbasierte Lebensmittel: Synergien zwischen pflanzlichen und tierischen Proteinen in Forschung und Lehre' type: conference_speech user_id: '83781' year: '2024' ... --- _id: '11991' author: - first_name: Sophie full_name: Morejón Caraballo, Sophie last_name: Morejón Caraballo - first_name: Stephanie full_name: Trültzsch, Stephanie last_name: Trültzsch - first_name: Harald full_name: Rohm, Harald last_name: Rohm - first_name: Susanne full_name: Struck, Susanne id: '85030' last_name: Struck orcid: https://orcid.org/0000-0002-1281-5966 citation: ama: Morejón Caraballo S, Trültzsch S, Rohm H, Struck S. Trockenfraktionierung von Sonnenblumenpresskuchen Zur Proteinanreicherung.; 2024. apa: Morejón Caraballo, S., Trültzsch, S., Rohm, H., & Struck, S. (2024). Trockenfraktionierung von Sonnenblumenpresskuchen zur Proteinanreicherung. 10. GDL Kongress Lebensmitteltechnologie 2024, Lemgo. bjps: Morejón Caraballo S et al. (2024) Trockenfraktionierung von Sonnenblumenpresskuchen Zur Proteinanreicherung. . chicago: Morejón Caraballo, Sophie, Stephanie Trültzsch, Harald Rohm, and Susanne Struck. Trockenfraktionierung von Sonnenblumenpresskuchen Zur Proteinanreicherung, 2024. chicago-de: Morejón Caraballo, Sophie, Stephanie Trültzsch, Harald Rohm und Susanne Struck. 2024. Trockenfraktionierung von Sonnenblumenpresskuchen zur Proteinanreicherung. din1505-2-1: 'Morejón Caraballo, Sophie ; Trültzsch, Stephanie ; Rohm, Harald ; Struck, Susanne: Trockenfraktionierung von Sonnenblumenpresskuchen zur Proteinanreicherung, 2024' havard: S. Morejón Caraballo, S. Trültzsch, H. Rohm, S. Struck, Trockenfraktionierung von Sonnenblumenpresskuchen zur Proteinanreicherung, 2024. ieee: S. Morejón Caraballo, S. Trültzsch, H. Rohm, and S. Struck, Trockenfraktionierung von Sonnenblumenpresskuchen zur Proteinanreicherung. 2024. mla: Morejón Caraballo, Sophie, et al. Trockenfraktionierung von Sonnenblumenpresskuchen Zur Proteinanreicherung. 2024. short: S. Morejón Caraballo, S. Trültzsch, H. Rohm, S. Struck, Trockenfraktionierung von Sonnenblumenpresskuchen Zur Proteinanreicherung, 2024. ufg: 'Morejón Caraballo, Sophie u. a.: Trockenfraktionierung von Sonnenblumenpresskuchen zur Proteinanreicherung, o. O. 2024.' van: Morejón Caraballo S, Trültzsch S, Rohm H, Struck S. Trockenfraktionierung von Sonnenblumenpresskuchen zur Proteinanreicherung. 2024. conference: end_date: 2024-10-12 location: Lemgo name: 10. GDL Kongress Lebensmitteltechnologie 2024 start_date: 2024-10-10 date_created: 2024-10-15T07:59:42Z date_updated: 2024-12-04T13:34:09Z department: - _id: DEP4028 - _id: DEP4029 language: - iso: eng publication_status: published status: public title: Trockenfraktionierung von Sonnenblumenpresskuchen zur Proteinanreicherung type: conference_poster user_id: '83781' year: '2024' ... --- _id: '11992' author: - first_name: Sophie full_name: Morejón Caraballo, Sophie last_name: Morejón Caraballo - first_name: Harald full_name: Rohm, Harald last_name: Rohm - first_name: Susanne full_name: Struck, Susanne id: '85030' last_name: Struck orcid: https://orcid.org/0000-0002-1281-5966 citation: ama: Morejón Caraballo S, Rohm H, Struck S. Aufwertung von Nebenprodukten Der Öl- Und Käseherstellung Mittels Fermentation.; 2024. apa: Morejón Caraballo, S., Rohm, H., & Struck, S. (2024). Aufwertung von Nebenprodukten der Öl- und Käseherstellung mittels Fermentation. 10. GDL Kongress Lebensmitteltechnologie 2024, Lemgo. bjps: Morejón Caraballo S, Rohm H and Struck S (2024) Aufwertung von Nebenprodukten Der Öl- Und Käseherstellung Mittels Fermentation. . chicago: Morejón Caraballo, Sophie, Harald Rohm, and Susanne Struck. Aufwertung von Nebenprodukten Der Öl- Und Käseherstellung Mittels Fermentation, 2024. chicago-de: Morejón Caraballo, Sophie, Harald Rohm und Susanne Struck. 2024. Aufwertung von Nebenprodukten der Öl- und Käseherstellung mittels Fermentation. din1505-2-1: 'Morejón Caraballo, Sophie ; Rohm, Harald ; Struck, Susanne: Aufwertung von Nebenprodukten der Öl- und Käseherstellung mittels Fermentation, 2024' havard: S. Morejón Caraballo, H. Rohm, S. Struck, Aufwertung von Nebenprodukten der Öl- und Käseherstellung mittels Fermentation, 2024. ieee: S. Morejón Caraballo, H. Rohm, and S. Struck, Aufwertung von Nebenprodukten der Öl- und Käseherstellung mittels Fermentation. 2024. mla: Morejón Caraballo, Sophie, et al. Aufwertung von Nebenprodukten Der Öl- Und Käseherstellung Mittels Fermentation. 2024. short: S. Morejón Caraballo, H. Rohm, S. Struck, Aufwertung von Nebenprodukten Der Öl- Und Käseherstellung Mittels Fermentation, 2024. ufg: 'Morejón Caraballo, Sophie/Rohm, Harald/Struck, Susanne: Aufwertung von Nebenprodukten der Öl- und Käseherstellung mittels Fermentation, o. O. 2024.' van: Morejón Caraballo S, Rohm H, Struck S. Aufwertung von Nebenprodukten der Öl- und Käseherstellung mittels Fermentation. 2024. conference: end_date: 2024-10-12 location: Lemgo name: 10. GDL Kongress Lebensmitteltechnologie 2024 start_date: 2024-10-10 date_created: 2024-10-15T08:01:58Z date_updated: 2024-12-04T13:34:41Z department: - _id: DEP4028 - _id: DEP4029 language: - iso: eng publication_status: published status: public title: Aufwertung von Nebenprodukten der Öl- und Käseherstellung mittels Fermentation type: conference_speech user_id: '83781' year: '2024' ... --- _id: '11993' author: - first_name: Deniz full_name: Sert Tuncer, Deniz last_name: Sert Tuncer - first_name: Susanne full_name: Struck, Susanne id: '85030' last_name: Struck orcid: https://orcid.org/0000-0002-1281-5966 - first_name: Harald full_name: Rohm, Harald last_name: Rohm citation: ama: 'Sert Tuncer D, Struck S, Rohm H. A New Approach to Mayonnaise: A Low Fat Vegan Variant Enriched with Pumpkin Seed Press Cake Derived Protein Isolate.; 2024.' apa: 'Sert Tuncer, D., Struck, S., & Rohm, H. (2024). A new approach to mayonnaise: a low fat vegan variant enriched with pumpkin seed press cake derived protein isolate. 3rd NIZO Plant Protein Functionality Conference, Apeldoorn, NL.' bjps: 'Sert Tuncer D, Struck S and Rohm H (2024) A New Approach to Mayonnaise: A Low Fat Vegan Variant Enriched with Pumpkin Seed Press Cake Derived Protein Isolate. .' chicago: 'Sert Tuncer, Deniz, Susanne Struck, and Harald Rohm. A New Approach to Mayonnaise: A Low Fat Vegan Variant Enriched with Pumpkin Seed Press Cake Derived Protein Isolate, 2024.' chicago-de: 'Sert Tuncer, Deniz, Susanne Struck und Harald Rohm. 2024. A new approach to mayonnaise: a low fat vegan variant enriched with pumpkin seed press cake derived protein isolate.' din1505-2-1: 'Sert Tuncer, Deniz ; Struck, Susanne ; Rohm, Harald: A new approach to mayonnaise: a low fat vegan variant enriched with pumpkin seed press cake derived protein isolate, 2024' havard: 'D. Sert Tuncer, S. Struck, H. Rohm, A new approach to mayonnaise: a low fat vegan variant enriched with pumpkin seed press cake derived protein isolate, 2024.' ieee: 'D. Sert Tuncer, S. Struck, and H. Rohm, A new approach to mayonnaise: a low fat vegan variant enriched with pumpkin seed press cake derived protein isolate. 2024.' mla: 'Sert Tuncer, Deniz, et al. A New Approach to Mayonnaise: A Low Fat Vegan Variant Enriched with Pumpkin Seed Press Cake Derived Protein Isolate. 2024.' short: 'D. Sert Tuncer, S. Struck, H. Rohm, A New Approach to Mayonnaise: A Low Fat Vegan Variant Enriched with Pumpkin Seed Press Cake Derived Protein Isolate, 2024.' ufg: 'Sert Tuncer, Deniz/Struck, Susanne/Rohm, Harald: A new approach to mayonnaise: a low fat vegan variant enriched with pumpkin seed press cake derived protein isolate, o. O. 2024.' van: 'Sert Tuncer D, Struck S, Rohm H. A new approach to mayonnaise: a low fat vegan variant enriched with pumpkin seed press cake derived protein isolate. 2024.' conference: end_date: 2024-10-25 location: Apeldoorn, NL name: 3rd NIZO Plant Protein Functionality Conference start_date: 2024-10-22 date_created: 2024-10-15T08:05:25Z date_updated: 2024-12-04T13:35:25Z department: - _id: DEP4028 - _id: DEP4029 language: - iso: eng publication_status: published status: public title: 'A new approach to mayonnaise: a low fat vegan variant enriched with pumpkin seed press cake derived protein isolate' type: conference_speech user_id: '83781' year: '2024' ... --- _id: '11994' author: - first_name: Arthur full_name: Gossen, Arthur id: '76446' last_name: Gossen - first_name: Linda full_name: Katsch, Linda id: '71614' last_name: Katsch orcid: '0000-0001-6628-3929 ' - first_name: Manuel full_name: Zimmer, Manuel id: '71613' last_name: Zimmer orcid: 0000-0002-9974-2543 - first_name: Martyna full_name: Bator, Martyna id: '46440' last_name: Bator - first_name: Volker full_name: Lohweg, Volker id: '1804' last_name: Lohweg orcid: 0000-0002-3325-7887 - first_name: Jan full_name: Schneider, Jan id: '13209' last_name: Schneider orcid: 0000-0001-6401-8873 citation: ama: 'Gossen A, Katsch L, Zimmer M, Bator M, Lohweg V, Schneider J. FoodLifeTimeTracking: Use of Multimodal Information Fusion for the Realisation of a Monitoring Device and a Life Cycle Simulator for the Investigation and Quantification of Quality-Determining Parameters and the Shelf Life of Food and Its Ingredients.; 2024.' apa: 'Gossen, A., Katsch, L., Zimmer, M., Bator, M., Lohweg, V., & Schneider, J. (2024). FoodLifeTimeTracking: Use of multimodal information fusion for the realisation of a monitoring device and a life cycle simulator for the investigation and quantification of quality-determining parameters and the shelf life of food and its ingredients. Anuga FoodTec , Köln.' bjps: 'Gossen A et al. (2024) FoodLifeTimeTracking: Use of Multimodal Information Fusion for the Realisation of a Monitoring Device and a Life Cycle Simulator for the Investigation and Quantification of Quality-Determining Parameters and the Shelf Life of Food and Its Ingredients. .' chicago: 'Gossen, Arthur, Linda Katsch, Manuel Zimmer, Martyna Bator, Volker Lohweg, and Jan Schneider. FoodLifeTimeTracking: Use of Multimodal Information Fusion for the Realisation of a Monitoring Device and a Life Cycle Simulator for the Investigation and Quantification of Quality-Determining Parameters and the Shelf Life of Food and Its Ingredients, 2024.' chicago-de: 'Gossen, Arthur, Linda Katsch, Manuel Zimmer, Martyna Bator, Volker Lohweg und Jan Schneider. 2024. FoodLifeTimeTracking: Use of multimodal information fusion for the realisation of a monitoring device and a life cycle simulator for the investigation and quantification of quality-determining parameters and the shelf life of food and its ingredients.' din1505-2-1: 'Gossen, Arthur ; Katsch, Linda ; Zimmer, Manuel ; Bator, Martyna ; Lohweg, Volker ; Schneider, Jan: FoodLifeTimeTracking: Use of multimodal information fusion for the realisation of a monitoring device and a life cycle simulator for the investigation and quantification of quality-determining parameters and the shelf life of food and its ingredients, 2024' havard: 'A. Gossen, L. Katsch, M. Zimmer, M. Bator, V. Lohweg, J. Schneider, FoodLifeTimeTracking: Use of multimodal information fusion for the realisation of a monitoring device and a life cycle simulator for the investigation and quantification of quality-determining parameters and the shelf life of food and its ingredients, 2024.' ieee: 'A. Gossen, L. Katsch, M. Zimmer, M. Bator, V. Lohweg, and J. Schneider, FoodLifeTimeTracking: Use of multimodal information fusion for the realisation of a monitoring device and a life cycle simulator for the investigation and quantification of quality-determining parameters and the shelf life of food and its ingredients. 2024.' mla: 'Gossen, Arthur, et al. FoodLifeTimeTracking: Use of Multimodal Information Fusion for the Realisation of a Monitoring Device and a Life Cycle Simulator for the Investigation and Quantification of Quality-Determining Parameters and the Shelf Life of Food and Its Ingredients. 2024.' short: 'A. Gossen, L. Katsch, M. Zimmer, M. Bator, V. Lohweg, J. Schneider, FoodLifeTimeTracking: Use of Multimodal Information Fusion for the Realisation of a Monitoring Device and a Life Cycle Simulator for the Investigation and Quantification of Quality-Determining Parameters and the Shelf Life of Food and Its Ingredients, 2024.' ufg: 'Gossen, Arthur u. a.: FoodLifeTimeTracking: Use of multimodal information fusion for the realisation of a monitoring device and a life cycle simulator for the investigation and quantification of quality-determining parameters and the shelf life of food and its ingredients, o. O. 2024.' van: 'Gossen A, Katsch L, Zimmer M, Bator M, Lohweg V, Schneider J. FoodLifeTimeTracking: Use of multimodal information fusion for the realisation of a monitoring device and a life cycle simulator for the investigation and quantification of quality-determining parameters and the shelf life of food and its ingredients. 2024.' conference: end_date: 2024-03-22 location: Köln name: 'Anuga FoodTec ' start_date: 2024-03-19 date_created: 2024-10-15T16:49:08Z date_updated: 2025-10-17T18:29:39Z department: - _id: DEP4018 - _id: DEP5023 - _id: DEP4028 - _id: DEP1308 language: - iso: eng publication_status: published status: public title: 'FoodLifeTimeTracking: Use of multimodal information fusion for the realisation of a monitoring device and a life cycle simulator for the investigation and quantification of quality-determining parameters and the shelf life of food and its ingredients' type: conference_poster user_id: '81304' year: '2024' ... --- _id: '11996' author: - first_name: Linda full_name: Katsch, Linda id: '71614' last_name: Katsch orcid: '0000-0001-6628-3929 ' - first_name: Marc full_name: Trilling-Haasler, Marc id: '81622' last_name: Trilling-Haasler orcid: 0000-0002-3685-6383 - first_name: Miriam full_name: Pein-Hackelbusch, Miriam id: '64952' last_name: Pein-Hackelbusch orcid: 0000-0002-7920-0595 - first_name: Jan full_name: Schneider, Jan id: '13209' last_name: Schneider orcid: 0000-0001-6401-8873 citation: ama: Katsch L, Trilling-Haasler M, Pein-Hackelbusch M, Schneider J. PETauthent – Authentication of PET Recyclate for Food Packaging Using Data-Intensive Sensors and Machine Learning Methods.; 2024. apa: Katsch, L., Trilling-Haasler, M., Pein-Hackelbusch, M., & Schneider, J. (2024). PETauthent – Authentication of PET recyclate for food packaging using data-intensive sensors and machine learning methods. Anuga FoodTec , Köln. bjps: Katsch L et al. (2024) PETauthent – Authentication of PET Recyclate for Food Packaging Using Data-Intensive Sensors and Machine Learning Methods. . chicago: Katsch, Linda, Marc Trilling-Haasler, Miriam Pein-Hackelbusch, and Jan Schneider. PETauthent – Authentication of PET Recyclate for Food Packaging Using Data-Intensive Sensors and Machine Learning Methods, 2024. chicago-de: Katsch, Linda, Marc Trilling-Haasler, Miriam Pein-Hackelbusch und Jan Schneider. 2024. PETauthent – Authentication of PET recyclate for food packaging using data-intensive sensors and machine learning methods. din1505-2-1: 'Katsch, Linda ; Trilling-Haasler, Marc ; Pein-Hackelbusch, Miriam ; Schneider, Jan: PETauthent – Authentication of PET recyclate for food packaging using data-intensive sensors and machine learning methods, 2024' havard: L. Katsch, M. Trilling-Haasler, M. Pein-Hackelbusch, J. Schneider, PETauthent – Authentication of PET recyclate for food packaging using data-intensive sensors and machine learning methods, 2024. ieee: L. Katsch, M. Trilling-Haasler, M. Pein-Hackelbusch, and J. Schneider, PETauthent – Authentication of PET recyclate for food packaging using data-intensive sensors and machine learning methods. 2024. mla: Katsch, Linda, et al. PETauthent – Authentication of PET Recyclate for Food Packaging Using Data-Intensive Sensors and Machine Learning Methods. 2024. short: L. Katsch, M. Trilling-Haasler, M. Pein-Hackelbusch, J. Schneider, PETauthent – Authentication of PET Recyclate for Food Packaging Using Data-Intensive Sensors and Machine Learning Methods, 2024. ufg: 'Katsch, Linda u. a.: PETauthent – Authentication of PET recyclate for food packaging using data-intensive sensors and machine learning methods, o. O. 2024.' van: Katsch L, Trilling-Haasler M, Pein-Hackelbusch M, Schneider J. PETauthent – Authentication of PET recyclate for food packaging using data-intensive sensors and machine learning methods. 2024. conference: end_date: 2024-03-22 location: Köln name: 'Anuga FoodTec ' start_date: 2024-03-19 date_created: 2024-10-15T16:50:51Z date_updated: 2025-10-17T18:29:19Z department: - _id: DEP4018 - _id: DEP4028 - _id: DEP1308 language: - iso: eng publication_status: published status: public title: PETauthent – Authentication of PET recyclate for food packaging using data-intensive sensors and machine learning methods type: conference_poster user_id: '81304' year: '2024' ... --- _id: '12013' author: - first_name: Marc full_name: Trilling-Haasler, Marc id: '81622' last_name: Trilling-Haasler orcid: 0000-0002-3685-6383 - first_name: Linda full_name: Katsch, Linda id: '71614' last_name: Katsch orcid: '0000-0001-6628-3929 ' - first_name: Amir full_name: Fahmi, Amir last_name: Fahmi - first_name: Miriam full_name: Pein-Hackelbusch, Miriam id: '64952' last_name: Pein-Hackelbusch orcid: 0000-0002-7920-0595 - first_name: Jan full_name: Schneider, Jan id: '13209' last_name: Schneider orcid: 0000-0001-6401-8873 citation: ama: Trilling-Haasler M, Katsch L, Fahmi A, Pein-Hackelbusch M, Schneider J. Der rPET Gehalt in Flaschen - eine Frage des Glaubens? .; 2024. apa: Trilling-Haasler, M., Katsch, L., Fahmi, A., Pein-Hackelbusch, M., & Schneider, J. (2024). Der rPET Gehalt in Flaschen - eine Frage des Glaubens? . GDL Kongress Lebensmitteltechnologie, Lemgo. bjps: Trilling-Haasler M et al. (2024) Der rPET Gehalt in Flaschen - eine Frage des Glaubens? . . chicago: Trilling-Haasler, Marc, Linda Katsch, Amir Fahmi, Miriam Pein-Hackelbusch, and Jan Schneider. Der rPET Gehalt in Flaschen - eine Frage des Glaubens? , 2024. chicago-de: Trilling-Haasler, Marc, Linda Katsch, Amir Fahmi, Miriam Pein-Hackelbusch und Jan Schneider. 2024. Der rPET Gehalt in Flaschen - eine Frage des Glaubens? . din1505-2-1: 'Trilling-Haasler, Marc ; Katsch, Linda ; Fahmi, Amir ; Pein-Hackelbusch, Miriam ; Schneider, Jan: Der rPET Gehalt in Flaschen - eine Frage des Glaubens? , 2024' havard: M. Trilling-Haasler, L. Katsch, A. Fahmi, M. Pein-Hackelbusch, J. Schneider, Der rPET Gehalt in Flaschen - eine Frage des Glaubens? , 2024. ieee: M. Trilling-Haasler, L. Katsch, A. Fahmi, M. Pein-Hackelbusch, and J. Schneider, Der rPET Gehalt in Flaschen - eine Frage des Glaubens? . 2024. mla: Trilling-Haasler, Marc, et al. Der rPET Gehalt in Flaschen - eine Frage des Glaubens? . 2024. short: M. Trilling-Haasler, L. Katsch, A. Fahmi, M. Pein-Hackelbusch, J. Schneider, Der rPET Gehalt in Flaschen - eine Frage des Glaubens? , 2024. ufg: 'Trilling-Haasler, Marc u. a.: Der rPET Gehalt in Flaschen - eine Frage des Glaubens? , o. O. 2024.' van: Trilling-Haasler M, Katsch L, Fahmi A, Pein-Hackelbusch M, Schneider J. Der rPET Gehalt in Flaschen - eine Frage des Glaubens? . 2024. conference: end_date: 2024-10-12 location: Lemgo name: GDL Kongress Lebensmitteltechnologie start_date: 2024-10-10 date_created: 2024-11-04T15:34:37Z date_updated: 2025-10-17T18:29:07Z department: - _id: DEP4018 - _id: DEP4028 - _id: DEP1308 language: - iso: ger publication_status: published status: public title: 'Der rPET Gehalt in Flaschen - eine Frage des Glaubens? ' type: conference_speech user_id: '81304' year: '2024' ... --- _id: '12019' author: - first_name: Knut full_name: Schwarzer, Knut id: '13329' last_name: Schwarzer - first_name: Patrick full_name: Wilhelm, Patrick id: '12013' last_name: Wilhelm - first_name: Ulrich full_name: Müller, Ulrich id: '12119' last_name: Müller citation: ama: Schwarzer K, Wilhelm P, Müller U. Text Mining als Werkzeug für die automatisierte Datensammlung in wissenschaftlichen Datenbanken am Beispiel der ‚Lemgo D- and z-value Database for Food‘.; 2024. apa: Schwarzer, K., Wilhelm, P., & Müller, U. (2024). Text Mining als Werkzeug für die automatisierte Datensammlung in wissenschaftlichen Datenbanken am Beispiel der ‚Lemgo D- and z-value Database for Food‘. 10. GDL Kongress Lebensmitteltechnologie 2024, Lemgo. bjps: Schwarzer K, Wilhelm P and Müller U (2024) Text Mining als Werkzeug für die automatisierte Datensammlung in wissenschaftlichen Datenbanken am Beispiel der ‚Lemgo D- and z-value Database for Food‘. . chicago: Schwarzer, Knut, Patrick Wilhelm, and Ulrich Müller. Text Mining als Werkzeug für die automatisierte Datensammlung in wissenschaftlichen Datenbanken am Beispiel der ‚Lemgo D- and z-value Database for Food‘, 2024. chicago-de: Schwarzer, Knut, Patrick Wilhelm und Ulrich Müller. 2024. Text Mining als Werkzeug für die automatisierte Datensammlung in wissenschaftlichen Datenbanken am Beispiel der ‚Lemgo D- and z-value Database for Food‘. din1505-2-1: 'Schwarzer, Knut ; Wilhelm, Patrick ; Müller, Ulrich: Text Mining als Werkzeug für die automatisierte Datensammlung in wissenschaftlichen Datenbanken am Beispiel der ‚Lemgo D- and z-value Database for Food‘, 2024' havard: K. Schwarzer, P. Wilhelm, U. Müller, Text Mining als Werkzeug für die automatisierte Datensammlung in wissenschaftlichen Datenbanken am Beispiel der ‚Lemgo D- and z-value Database for Food‘, 2024. ieee: K. Schwarzer, P. Wilhelm, and U. Müller, Text Mining als Werkzeug für die automatisierte Datensammlung in wissenschaftlichen Datenbanken am Beispiel der ‚Lemgo D- and z-value Database for Food‘. 2024. mla: Schwarzer, Knut, et al. Text Mining als Werkzeug für die automatisierte Datensammlung in wissenschaftlichen Datenbanken am Beispiel der ‚Lemgo D- and z-value Database for Food‘. 2024. short: K. Schwarzer, P. Wilhelm, U. Müller, Text Mining als Werkzeug für die automatisierte Datensammlung in wissenschaftlichen Datenbanken am Beispiel der ‚Lemgo D- and z-value Database for Food‘, 2024. ufg: 'Schwarzer, Knut/Wilhelm, Patrick/Müller, Ulrich: Text Mining als Werkzeug für die automatisierte Datensammlung in wissenschaftlichen Datenbanken am Beispiel der ‚Lemgo D- and z-value Database for Food‘, o. O. 2024.' van: Schwarzer K, Wilhelm P, Müller U. Text Mining als Werkzeug für die automatisierte Datensammlung in wissenschaftlichen Datenbanken am Beispiel der ‚Lemgo D- and z-value Database for Food‘. 2024. conference: end_date: 2024-10-12 location: Lemgo name: 10. GDL Kongress Lebensmitteltechnologie 2024 start_date: 2024-10-11 date_created: 2024-11-06T16:32:51Z date_updated: 2024-11-08T14:39:35Z department: - _id: DEP4009 - _id: DEP4028 keyword: - Datenbanken - Text Mining - Entkeimung - KI - Pasteurisierung - D-Wert - LDzBase language: - iso: ger publication_status: published status: public title: Text Mining als Werkzeug für die automatisierte Datensammlung in wissenschaftlichen Datenbanken am Beispiel der ‚Lemgo D- and z-value Database for Food‘ type: conference_poster user_id: '83781' year: '2024' ... --- _id: '12020' author: - first_name: Knut full_name: Schwarzer, Knut id: '13329' last_name: Schwarzer - first_name: Jan full_name: Schneider, Jan id: '13209' last_name: Schneider orcid: 0000-0001-6401-8873 - first_name: Ulrich full_name: Müller, Ulrich last_name: Müller citation: ama: Schwarzer K, Schneider J, Müller U. Getränkepasteurisation neu gedacht – Sicherheit, Qualität, Nachhaltigkeit.; 2024. apa: Schwarzer, K., Schneider, J., & Müller, U. (2024). Getränkepasteurisation neu gedacht – Sicherheit, Qualität, Nachhaltigkeit. 10. GDL Kongress Lebensmitteltechnologie 2024, Lemgo. bjps: Schwarzer K, Schneider J and Müller U (2024) Getränkepasteurisation neu gedacht – Sicherheit, Qualität, Nachhaltigkeit. . chicago: Schwarzer, Knut, Jan Schneider, and Ulrich Müller. Getränkepasteurisation neu gedacht – Sicherheit, Qualität, Nachhaltigkeit, 2024. chicago-de: Schwarzer, Knut, Jan Schneider und Ulrich Müller. 2024. Getränkepasteurisation neu gedacht – Sicherheit, Qualität, Nachhaltigkeit. din1505-2-1: 'Schwarzer, Knut ; Schneider, Jan ; Müller, Ulrich: Getränkepasteurisation neu gedacht – Sicherheit, Qualität, Nachhaltigkeit, 2024' havard: K. Schwarzer, J. Schneider, U. Müller, Getränkepasteurisation neu gedacht – Sicherheit, Qualität, Nachhaltigkeit, 2024. ieee: K. Schwarzer, J. Schneider, and U. Müller, Getränkepasteurisation neu gedacht – Sicherheit, Qualität, Nachhaltigkeit. 2024. mla: Schwarzer, Knut, et al. Getränkepasteurisation neu gedacht – Sicherheit, Qualität, Nachhaltigkeit. 2024. short: K. Schwarzer, J. Schneider, U. Müller, Getränkepasteurisation neu gedacht – Sicherheit, Qualität, Nachhaltigkeit, 2024. ufg: 'Schwarzer, Knut/Schneider, Jan/Müller, Ulrich: Getränkepasteurisation neu gedacht – Sicherheit, Qualität, Nachhaltigkeit, o. O. 2024.' van: Schwarzer K, Schneider J, Müller U. Getränkepasteurisation neu gedacht – Sicherheit, Qualität, Nachhaltigkeit. 2024. conference: end_date: 2024-10-12 location: Lemgo name: 10. GDL Kongress Lebensmitteltechnologie 2024 start_date: 2024-10-11 date_created: 2024-11-06T16:38:02Z date_updated: 2024-11-08T14:39:10Z department: - _id: DEP4009 - _id: DEP4018 - _id: DEP4028 keyword: - Getränke - Pasteurisation - Nachhaltigkeit - KZE - Tunnelpasteur - LDzBase language: - iso: ger publication_status: published status: public title: Getränkepasteurisation neu gedacht – Sicherheit, Qualität, Nachhaltigkeit type: conference_poster user_id: '83781' year: '2024' ... --- _id: '12021' author: - first_name: Jan full_name: Segermann, Jan id: '81965' last_name: Segermann - first_name: Mario full_name: Luttmann, Mario id: '63215' last_name: Luttmann - first_name: André full_name: Blome, André id: '62117' last_name: Blome - first_name: Sebastian full_name: Feldt, Sebastian id: '61469' last_name: Feldt - first_name: Sujee full_name: Sivanesan, Sujee last_name: Sivanesan - first_name: Christoph-Alexander full_name: Holst, Christoph-Alexander id: '64782' last_name: Holst - first_name: Volker full_name: Lohweg, Volker id: '1804' last_name: Lohweg orcid: 0000-0002-3325-7887 - first_name: Björn full_name: Frahm, Björn id: '45666' last_name: Frahm - first_name: Ulrich full_name: Müller, Ulrich id: '12119' last_name: Müller citation: ama: 'Segermann J, Luttmann M, Blome A, et al. Die Rolle von ML-Modellen in der Lebensmitteltechnologie: Eine Fallstudie zur Sauerteigfermentation mit NIR-Spektroskopie.; 2024.' apa: 'Segermann, J., Luttmann, M., Blome, A., Feldt, S., Sivanesan, S., Holst, C.-A., Lohweg, V., Frahm, B., & Müller, U. (2024). Die Rolle von ML-Modellen in der Lebensmitteltechnologie: Eine Fallstudie zur Sauerteigfermentation mit NIR-Spektroskopie. 10. GDL Kongress Lebensmitteltechnologie 2024, Lemgo.' bjps: 'Segermann J et al. (2024) Die Rolle von ML-Modellen in der Lebensmitteltechnologie: Eine Fallstudie zur Sauerteigfermentation mit NIR-Spektroskopie. .' chicago: 'Segermann, Jan, Mario Luttmann, André Blome, Sebastian Feldt, Sujee Sivanesan, Christoph-Alexander Holst, Volker Lohweg, Björn Frahm, and Ulrich Müller. Die Rolle von ML-Modellen in der Lebensmitteltechnologie: Eine Fallstudie zur Sauerteigfermentation mit NIR-Spektroskopie, 2024.' chicago-de: 'Segermann, Jan, Mario Luttmann, André Blome, Sebastian Feldt, Sujee Sivanesan, Christoph-Alexander Holst, Volker Lohweg, Björn Frahm und Ulrich Müller. 2024. Die Rolle von ML-Modellen in der Lebensmitteltechnologie: Eine Fallstudie zur Sauerteigfermentation mit NIR-Spektroskopie.' din1505-2-1: 'Segermann, Jan ; Luttmann, Mario ; Blome, André ; Feldt, Sebastian ; Sivanesan, Sujee ; Holst, Christoph-Alexander ; Lohweg, Volker ; Frahm, Björn ; u. a.: Die Rolle von ML-Modellen in der Lebensmitteltechnologie: Eine Fallstudie zur Sauerteigfermentation mit NIR-Spektroskopie, 2024' havard: 'J. Segermann, M. Luttmann, A. Blome, S. Feldt, S. Sivanesan, C.-A. Holst, V. Lohweg, B. Frahm, U. Müller, Die Rolle von ML-Modellen in der Lebensmitteltechnologie: Eine Fallstudie zur Sauerteigfermentation mit NIR-Spektroskopie, 2024.' ieee: 'J. Segermann et al., Die Rolle von ML-Modellen in der Lebensmitteltechnologie: Eine Fallstudie zur Sauerteigfermentation mit NIR-Spektroskopie. 2024.' mla: 'Segermann, Jan, et al. Die Rolle von ML-Modellen in der Lebensmitteltechnologie: Eine Fallstudie zur Sauerteigfermentation mit NIR-Spektroskopie. 2024.' short: 'J. Segermann, M. Luttmann, A. Blome, S. Feldt, S. Sivanesan, C.-A. Holst, V. Lohweg, B. Frahm, U. Müller, Die Rolle von ML-Modellen in der Lebensmitteltechnologie: Eine Fallstudie zur Sauerteigfermentation mit NIR-Spektroskopie, 2024.' ufg: 'Segermann, Jan u. a.: Die Rolle von ML-Modellen in der Lebensmitteltechnologie: Eine Fallstudie zur Sauerteigfermentation mit NIR-Spektroskopie, o. O. 2024.' van: 'Segermann J, Luttmann M, Blome A, Feldt S, Sivanesan S, Holst CA, et al. Die Rolle von ML-Modellen in der Lebensmitteltechnologie: Eine Fallstudie zur Sauerteigfermentation mit NIR-Spektroskopie. 2024.' conference: end_date: 2024-10-12 location: Lemgo name: 10. GDL Kongress Lebensmitteltechnologie 2024 start_date: 2024-10-10 date_created: 2024-11-06T16:53:13Z date_updated: 2025-10-17T18:22:39Z department: - _id: DEP4028 - _id: DEP5023 - _id: DEP4000 - _id: DEP1308 keyword: - sourdough - fermentation - near-infrared spectroscopy - support vector machine language: - iso: ger publication_status: published status: public title: 'Die Rolle von ML-Modellen in der Lebensmitteltechnologie: Eine Fallstudie zur Sauerteigfermentation mit NIR-Spektroskopie' type: conference_speech user_id: '81304' year: '2024' ... --- _id: '12022' author: - first_name: Mario full_name: Luttmann, Mario id: '68637' last_name: Luttmann - first_name: André full_name: Blome, André id: '62117' last_name: Blome - first_name: Jan full_name: Segermann, Jan id: '81965' last_name: Segermann - first_name: Mario full_name: Jekle, Mario last_name: Jekle - first_name: Björn full_name: Frahm, Björn id: '45666' last_name: Frahm - first_name: Ulrich full_name: Müller, Ulrich id: '12119' last_name: Müller citation: ama: Luttmann M, Blome A, Segermann J, Jekle M, Frahm B, Müller U. Erkenntnisse zur Nutzung von Photogrammmetrie für die Untersuchung des Bräunungsverhaltens von Weizenbrötchen.; 2024. apa: Luttmann, M., Blome, A., Segermann, J., Jekle, M., Frahm, B., & Müller, U. (2024). Erkenntnisse zur Nutzung von Photogrammmetrie für die Untersuchung des Bräunungsverhaltens von Weizenbrötchen. 10. GDL Kongress Lebensmitteltechnologie 2024, Lemgo. bjps: Luttmann M et al. (2024) Erkenntnisse zur Nutzung von Photogrammmetrie für die Untersuchung des Bräunungsverhaltens von Weizenbrötchen. . chicago: Luttmann, Mario, André Blome, Jan Segermann, Mario Jekle, Björn Frahm, and Ulrich Müller. Erkenntnisse zur Nutzung von Photogrammmetrie für die Untersuchung des Bräunungsverhaltens von Weizenbrötchen, 2024. chicago-de: Luttmann, Mario, André Blome, Jan Segermann, Mario Jekle, Björn Frahm und Ulrich Müller. 2024. Erkenntnisse zur Nutzung von Photogrammmetrie für die Untersuchung des Bräunungsverhaltens von Weizenbrötchen. din1505-2-1: 'Luttmann, Mario ; Blome, André ; Segermann, Jan ; Jekle, Mario ; Frahm, Björn ; Müller, Ulrich: Erkenntnisse zur Nutzung von Photogrammmetrie für die Untersuchung des Bräunungsverhaltens von Weizenbrötchen, 2024' havard: M. Luttmann, A. Blome, J. Segermann, M. Jekle, B. Frahm, U. Müller, Erkenntnisse zur Nutzung von Photogrammmetrie für die Untersuchung des Bräunungsverhaltens von Weizenbrötchen, 2024. ieee: M. Luttmann, A. Blome, J. Segermann, M. Jekle, B. Frahm, and U. Müller, Erkenntnisse zur Nutzung von Photogrammmetrie für die Untersuchung des Bräunungsverhaltens von Weizenbrötchen. 2024. mla: Luttmann, Mario, et al. Erkenntnisse zur Nutzung von Photogrammmetrie für die Untersuchung des Bräunungsverhaltens von Weizenbrötchen. 2024. short: M. Luttmann, A. Blome, J. Segermann, M. Jekle, B. Frahm, U. Müller, Erkenntnisse zur Nutzung von Photogrammmetrie für die Untersuchung des Bräunungsverhaltens von Weizenbrötchen, 2024. ufg: 'Luttmann, Mario u. a.: Erkenntnisse zur Nutzung von Photogrammmetrie für die Untersuchung des Bräunungsverhaltens von Weizenbrötchen, o. O. 2024.' van: Luttmann M, Blome A, Segermann J, Jekle M, Frahm B, Müller U. Erkenntnisse zur Nutzung von Photogrammmetrie für die Untersuchung des Bräunungsverhaltens von Weizenbrötchen. 2024. conference: end_date: 2024-10-12 location: Lemgo name: 10. GDL Kongress Lebensmitteltechnologie 2024 start_date: 2024-10-10 date_created: 2024-11-06T17:00:49Z date_updated: 2025-10-17T18:22:58Z department: - _id: DEP4000 - _id: DEP5023 - _id: DEP4028 - _id: DEP1308 keyword: - colorimetry - photogrammetry - wheat rolls - crust colour - 3D analysis language: - iso: ger publication_status: published status: public title: Erkenntnisse zur Nutzung von Photogrammmetrie für die Untersuchung des Bräunungsverhaltens von Weizenbrötchen type: conference_speech user_id: '81304' year: '2024' ... --- _id: '12023' author: - first_name: Ulrich full_name: Müller, Ulrich id: '12119' last_name: Müller - first_name: Riham full_name: Ibrahem, Riham id: '72980' last_name: Ibrahem - first_name: Majed full_name: Al Krad, Majed last_name: Al Krad - first_name: Knut full_name: Schwarzer, Knut id: '13329' last_name: Schwarzer - first_name: Patrick full_name: Wilhelm, Patrick id: '12013' last_name: Wilhelm citation: ama: Müller U, Ibrahem R, Al Krad M, Schwarzer K, Wilhelm P. Das Lemgoer Mechanische Sattdampfverfahren für pflanzliche Materialien – Retrospektive und neue Erfahrungen.; 2024. apa: Müller, U., Ibrahem, R., Al Krad, M., Schwarzer, K., & Wilhelm, P. (2024). Das Lemgoer Mechanische Sattdampfverfahren für pflanzliche Materialien – Retrospektive und neue Erfahrungen. 10. GDL Kongress Lebensmitteltechnologie 2024, Lemgo. bjps: Müller U et al. (2024) Das Lemgoer Mechanische Sattdampfverfahren für pflanzliche Materialien – Retrospektive und neue Erfahrungen. . chicago: Müller, Ulrich, Riham Ibrahem, Majed Al Krad, Knut Schwarzer, and Patrick Wilhelm. Das Lemgoer Mechanische Sattdampfverfahren für pflanzliche Materialien – Retrospektive und neue Erfahrungen, 2024. chicago-de: Müller, Ulrich, Riham Ibrahem, Majed Al Krad, Knut Schwarzer und Patrick Wilhelm. 2024. Das Lemgoer Mechanische Sattdampfverfahren für pflanzliche Materialien – Retrospektive und neue Erfahrungen. din1505-2-1: 'Müller, Ulrich ; Ibrahem, Riham ; Al Krad, Majed ; Schwarzer, Knut ; Wilhelm, Patrick: Das Lemgoer Mechanische Sattdampfverfahren für pflanzliche Materialien – Retrospektive und neue Erfahrungen, 2024' havard: U. Müller, R. Ibrahem, M. Al Krad, K. Schwarzer, P. Wilhelm, Das Lemgoer Mechanische Sattdampfverfahren für pflanzliche Materialien – Retrospektive und neue Erfahrungen, 2024. ieee: U. Müller, R. Ibrahem, M. Al Krad, K. Schwarzer, and P. Wilhelm, Das Lemgoer Mechanische Sattdampfverfahren für pflanzliche Materialien – Retrospektive und neue Erfahrungen. 2024. mla: Müller, Ulrich, et al. Das Lemgoer Mechanische Sattdampfverfahren für pflanzliche Materialien – Retrospektive und neue Erfahrungen. 2024. short: U. Müller, R. Ibrahem, M. Al Krad, K. Schwarzer, P. Wilhelm, Das Lemgoer Mechanische Sattdampfverfahren für pflanzliche Materialien – Retrospektive und neue Erfahrungen, 2024. ufg: 'Müller, Ulrich u. a.: Das Lemgoer Mechanische Sattdampfverfahren für pflanzliche Materialien – Retrospektive und neue Erfahrungen, o. O. 2024.' van: Müller U, Ibrahem R, Al Krad M, Schwarzer K, Wilhelm P. Das Lemgoer Mechanische Sattdampfverfahren für pflanzliche Materialien – Retrospektive und neue Erfahrungen. 2024. conference: end_date: 2024-10-12 location: Lemgo name: 10. GDL Kongress Lebensmitteltechnologie 2024 start_date: 2024-10-11 date_created: 2024-11-06T17:07:41Z date_updated: 2024-11-08T14:18:30Z department: - _id: DEP4009 - _id: DEP4028 keyword: - steam sterilization - dried plants - wet plants - decontamination - active substances language: - iso: ger publication_status: published status: public title: Das Lemgoer Mechanische Sattdampfverfahren für pflanzliche Materialien – Retrospektive und neue Erfahrungen type: conference_speech user_id: '83781' year: '2024' ... --- _id: '12024' author: - first_name: Riham full_name: Ibrahem, Riham id: '72980' last_name: Ibrahem - first_name: Bayan full_name: Barakat, Bayan id: '73216' last_name: Barakat - first_name: Mendana full_name: Suliman, Mendana id: '76070' last_name: Suliman - first_name: Ayman full_name: Shekh Mousa, Ayman id: '76401' last_name: Shekh Mousa - first_name: Mohammed Ismael full_name: Latta, Mohammed Ismael id: '78005' last_name: Latta - first_name: Euphinette Amba full_name: Bekonda, Euphinette Amba id: '75281' last_name: Bekonda - first_name: Knut full_name: Schwarzer, Knut id: '13329' last_name: Schwarzer - first_name: Ulrich full_name: Müller, Ulrich id: '12119' last_name: Müller citation: ama: Ibrahem R, Barakat B, Suliman M, et al. Vergleichende Untersuchungen der Festigkeiten von Ätherisch-Öl-Drüsenschuppen von Lippenblütlern – Sinn und Erkenntnisse.; 2024. apa: Ibrahem, R., Barakat, B., Suliman, M., Shekh Mousa, A., Latta, M. I., Bekonda, E. A., Schwarzer, K., & Müller, U. (2024). Vergleichende Untersuchungen der Festigkeiten von Ätherisch-Öl-Drüsenschuppen von Lippenblütlern – Sinn und Erkenntnisse. 10. GDL Kongress Lebensmitteltechnologie 2024, Lemgo. bjps: Ibrahem R et al. (2024) Vergleichende Untersuchungen der Festigkeiten von Ätherisch-Öl-Drüsenschuppen von Lippenblütlern – Sinn und Erkenntnisse. . chicago: Ibrahem, Riham, Bayan Barakat, Mendana Suliman, Ayman Shekh Mousa, Mohammed Ismael Latta, Euphinette Amba Bekonda, Knut Schwarzer, and Ulrich Müller. Vergleichende Untersuchungen der Festigkeiten von Ätherisch-Öl-Drüsenschuppen von Lippenblütlern – Sinn und Erkenntnisse, 2024. chicago-de: Ibrahem, Riham, Bayan Barakat, Mendana Suliman, Ayman Shekh Mousa, Mohammed Ismael Latta, Euphinette Amba Bekonda, Knut Schwarzer und Ulrich Müller. 2024. Vergleichende Untersuchungen der Festigkeiten von Ätherisch-Öl-Drüsenschuppen von Lippenblütlern – Sinn und Erkenntnisse. din1505-2-1: 'Ibrahem, Riham ; Barakat, Bayan ; Suliman, Mendana ; Shekh Mousa, Ayman ; Latta, Mohammed Ismael ; Bekonda, Euphinette Amba ; Schwarzer, Knut ; Müller, Ulrich: Vergleichende Untersuchungen der Festigkeiten von Ätherisch-Öl-Drüsenschuppen von Lippenblütlern – Sinn und Erkenntnisse, 2024' havard: R. Ibrahem, B. Barakat, M. Suliman, A. Shekh Mousa, M.I. Latta, E.A. Bekonda, K. Schwarzer, U. Müller, Vergleichende Untersuchungen der Festigkeiten von Ätherisch-Öl-Drüsenschuppen von Lippenblütlern – Sinn und Erkenntnisse, 2024. ieee: R. Ibrahem et al., Vergleichende Untersuchungen der Festigkeiten von Ätherisch-Öl-Drüsenschuppen von Lippenblütlern – Sinn und Erkenntnisse. 2024. mla: Ibrahem, Riham, et al. Vergleichende Untersuchungen der Festigkeiten von Ätherisch-Öl-Drüsenschuppen von Lippenblütlern – Sinn und Erkenntnisse. 2024. short: R. Ibrahem, B. Barakat, M. Suliman, A. Shekh Mousa, M.I. Latta, E.A. Bekonda, K. Schwarzer, U. Müller, Vergleichende Untersuchungen der Festigkeiten von Ätherisch-Öl-Drüsenschuppen von Lippenblütlern – Sinn und Erkenntnisse, 2024. ufg: 'Ibrahem, Riham u. a.: Vergleichende Untersuchungen der Festigkeiten von Ätherisch-Öl-Drüsenschuppen von Lippenblütlern – Sinn und Erkenntnisse, o. O. 2024.' van: Ibrahem R, Barakat B, Suliman M, Shekh Mousa A, Latta MI, Bekonda EA, et al. Vergleichende Untersuchungen der Festigkeiten von Ätherisch-Öl-Drüsenschuppen von Lippenblütlern – Sinn und Erkenntnisse. 2024. conference: end_date: 2024-10-12 location: Lemgo name: 10. GDL Kongress Lebensmitteltechnologie 2024 start_date: 2024-10-11 date_created: 2024-11-06T17:20:41Z date_updated: 2024-11-08T14:37:24Z department: - _id: DEP4009 - _id: DEP4028 keyword: - essential oil - mint plants - stability of glandular - steam distillation - vacuum - temperature impact - oil glandular language: - iso: ger publication_status: published status: public title: Vergleichende Untersuchungen der Festigkeiten von Ätherisch-Öl-Drüsenschuppen von Lippenblütlern – Sinn und Erkenntnisse type: conference_speech user_id: '83781' year: '2024' ... --- _id: '12025' author: - first_name: Daniel full_name: Liphardt, Daniel id: '77628' last_name: Liphardt - first_name: Majed full_name: Al Krad, Majed last_name: Al Krad - first_name: Patrick full_name: Wilhelm, Patrick id: '12013' last_name: Wilhelm - first_name: Knut full_name: Schwarzer, Knut id: '13329' last_name: Schwarzer - first_name: Ulrich full_name: Müller, Ulrich id: '12119' last_name: Müller citation: ama: Liphardt D, Al Krad M, Wilhelm P, Schwarzer K, Müller U. Scale up-Probleme bei der schnellen Wasserdampfdestillation zur Gewinnung ätherischer Öle.; 2024. apa: Liphardt, D., Al Krad, M., Wilhelm, P., Schwarzer, K., & Müller, U. (2024). Scale up-Probleme bei der schnellen Wasserdampfdestillation zur Gewinnung ätherischer Öle. 10. GDL Kongress Lebensmitteltechnologie 2024, Lemgo. bjps: Liphardt D et al. (2024) Scale up-Probleme bei der schnellen Wasserdampfdestillation zur Gewinnung ätherischer Öle. . chicago: Liphardt, Daniel, Majed Al Krad, Patrick Wilhelm, Knut Schwarzer, and Ulrich Müller. Scale up-Probleme bei der schnellen Wasserdampfdestillation zur Gewinnung ätherischer Öle, 2024. chicago-de: Liphardt, Daniel, Majed Al Krad, Patrick Wilhelm, Knut Schwarzer und Ulrich Müller. 2024. Scale up-Probleme bei der schnellen Wasserdampfdestillation zur Gewinnung ätherischer Öle. din1505-2-1: 'Liphardt, Daniel ; Al Krad, Majed ; Wilhelm, Patrick ; Schwarzer, Knut ; Müller, Ulrich: Scale up-Probleme bei der schnellen Wasserdampfdestillation zur Gewinnung ätherischer Öle, 2024' havard: D. Liphardt, M. Al Krad, P. Wilhelm, K. Schwarzer, U. Müller, Scale up-Probleme bei der schnellen Wasserdampfdestillation zur Gewinnung ätherischer Öle, 2024. ieee: D. Liphardt, M. Al Krad, P. Wilhelm, K. Schwarzer, and U. Müller, Scale up-Probleme bei der schnellen Wasserdampfdestillation zur Gewinnung ätherischer Öle. 2024. mla: Liphardt, Daniel, et al. Scale up-Probleme bei der schnellen Wasserdampfdestillation zur Gewinnung ätherischer Öle. 2024. short: D. Liphardt, M. Al Krad, P. Wilhelm, K. Schwarzer, U. Müller, Scale up-Probleme bei der schnellen Wasserdampfdestillation zur Gewinnung ätherischer Öle, 2024. ufg: 'Liphardt, Daniel u. a.: Scale up-Probleme bei der schnellen Wasserdampfdestillation zur Gewinnung ätherischer Öle, o. O. 2024.' van: Liphardt D, Al Krad M, Wilhelm P, Schwarzer K, Müller U. Scale up-Probleme bei der schnellen Wasserdampfdestillation zur Gewinnung ätherischer Öle. 2024. conference: end_date: 2024-10-12 location: Lemgo name: 10. GDL Kongress Lebensmitteltechnologie 2024 start_date: 2024-10-11 date_created: 2024-11-06T17:26:02Z date_updated: 2024-11-08T14:37:52Z department: - _id: DEP4009 - _id: DEP4028 keyword: - essential oil - scale up - steam distillation - oil losses language: - iso: ger publication_status: published status: public title: Scale up-Probleme bei der schnellen Wasserdampfdestillation zur Gewinnung ätherischer Öle type: conference_speech user_id: '83781' year: '2024' ... --- _id: '12026' author: - first_name: Yasin full_name: Dehghanzadeh, Yasin id: '77220' last_name: Dehghanzadeh - first_name: Daniel full_name: Liphardt, Daniel id: '77628' last_name: Liphardt - first_name: Knut full_name: Schwarzer, Knut id: '13329' last_name: Schwarzer - first_name: Patrick full_name: Wilhelm, Patrick id: '12013' last_name: Wilhelm - first_name: Ulrich full_name: Müller, Ulrich id: '12119' last_name: Müller citation: ama: Dehghanzadeh Y, Liphardt D, Schwarzer K, Wilhelm P, Müller U. Prozessoptimierung der schnellen Wasserdampfdestillation zur Gewinnung ätherischer Öle.; 2024. apa: Dehghanzadeh, Y., Liphardt, D., Schwarzer, K., Wilhelm, P., & Müller, U. (2024). Prozessoptimierung der schnellen Wasserdampfdestillation zur Gewinnung ätherischer Öle. 10. GDL Kongress Lebensmitteltechnologie 2024, Lemgo. bjps: Dehghanzadeh Y et al. (2024) Prozessoptimierung der schnellen Wasserdampfdestillation zur Gewinnung ätherischer Öle. . chicago: Dehghanzadeh, Yasin, Daniel Liphardt, Knut Schwarzer, Patrick Wilhelm, and Ulrich Müller. Prozessoptimierung der schnellen Wasserdampfdestillation zur Gewinnung ätherischer Öle, 2024. chicago-de: Dehghanzadeh, Yasin, Daniel Liphardt, Knut Schwarzer, Patrick Wilhelm und Ulrich Müller. 2024. Prozessoptimierung der schnellen Wasserdampfdestillation zur Gewinnung ätherischer Öle. din1505-2-1: 'Dehghanzadeh, Yasin ; Liphardt, Daniel ; Schwarzer, Knut ; Wilhelm, Patrick ; Müller, Ulrich: Prozessoptimierung der schnellen Wasserdampfdestillation zur Gewinnung ätherischer Öle, 2024' havard: Y. Dehghanzadeh, D. Liphardt, K. Schwarzer, P. Wilhelm, U. Müller, Prozessoptimierung der schnellen Wasserdampfdestillation zur Gewinnung ätherischer Öle, 2024. ieee: Y. Dehghanzadeh, D. Liphardt, K. Schwarzer, P. Wilhelm, and U. Müller, Prozessoptimierung der schnellen Wasserdampfdestillation zur Gewinnung ätherischer Öle. 2024. mla: Dehghanzadeh, Yasin, et al. Prozessoptimierung der schnellen Wasserdampfdestillation zur Gewinnung ätherischer Öle. 2024. short: Y. Dehghanzadeh, D. Liphardt, K. Schwarzer, P. Wilhelm, U. Müller, Prozessoptimierung der schnellen Wasserdampfdestillation zur Gewinnung ätherischer Öle, 2024. ufg: 'Dehghanzadeh, Yasin u. a.: Prozessoptimierung der schnellen Wasserdampfdestillation zur Gewinnung ätherischer Öle, o. O. 2024.' van: Dehghanzadeh Y, Liphardt D, Schwarzer K, Wilhelm P, Müller U. Prozessoptimierung der schnellen Wasserdampfdestillation zur Gewinnung ätherischer Öle. 2024. conference: end_date: 2024-10-12 location: Lemgo name: 10. GDL Kongress Lebensmitteltechnologie 2024 start_date: 2024-10-11 date_created: 2024-11-06T17:29:33Z date_updated: 2024-11-08T14:38:24Z department: - _id: DEP4009 - _id: DEP4028 keyword: - essential oil - scale up - steam distillation - yield - mint plants language: - iso: ger publication_status: published status: public title: Prozessoptimierung der schnellen Wasserdampfdestillation zur Gewinnung ätherischer Öle type: conference_speech user_id: '83781' year: '2024' ... --- _id: '12138' author: - first_name: Arthur full_name: Gossen, Arthur id: '76446' last_name: Gossen - first_name: Linda full_name: Katsch, Linda id: '71614' last_name: Katsch orcid: '0000-0001-6628-3929 ' - first_name: Jan full_name: Schneider, Jan id: '13209' last_name: Schneider orcid: 0000-0001-6401-8873 citation: ama: Gossen A, Katsch L, Schneider J. Assessment of Turbidity in Beverage Emulsions Using Computer Vision.; 2024. apa: Gossen, A., Katsch, L., & Schneider, J. (2024). Assessment of turbidity in beverage emulsions using computer vision. 38th EFFoST International Conference, Brügge. bjps: Gossen A, Katsch L and Schneider J (2024) Assessment of Turbidity in Beverage Emulsions Using Computer Vision. . chicago: Gossen, Arthur, Linda Katsch, and Jan Schneider. Assessment of Turbidity in Beverage Emulsions Using Computer Vision, 2024. chicago-de: Gossen, Arthur, Linda Katsch und Jan Schneider. 2024. Assessment of turbidity in beverage emulsions using computer vision. din1505-2-1: 'Gossen, Arthur ; Katsch, Linda ; Schneider, Jan: Assessment of turbidity in beverage emulsions using computer vision, 2024' havard: A. Gossen, L. Katsch, J. Schneider, Assessment of turbidity in beverage emulsions using computer vision, 2024. ieee: A. Gossen, L. Katsch, and J. Schneider, Assessment of turbidity in beverage emulsions using computer vision. 2024. mla: Gossen, Arthur, et al. Assessment of Turbidity in Beverage Emulsions Using Computer Vision. 2024. short: A. Gossen, L. Katsch, J. Schneider, Assessment of Turbidity in Beverage Emulsions Using Computer Vision, 2024. ufg: 'Gossen, Arthur/Katsch, Linda/Schneider, Jan: Assessment of turbidity in beverage emulsions using computer vision, o. O. 2024.' van: Gossen A, Katsch L, Schneider J. Assessment of turbidity in beverage emulsions using computer vision. 2024. conference: end_date: 2024-11-14 location: Brügge name: 38th EFFoST International Conference start_date: 2024-11-12 date_created: 2024-11-29T15:10:14Z date_updated: 2025-01-30T15:29:06Z department: - _id: DEP4028 language: - iso: eng publication_status: published status: public title: Assessment of turbidity in beverage emulsions using computer vision type: conference_poster user_id: '83781' year: '2024' ... --- _id: '12149' author: - first_name: Susanne full_name: Struck, Susanne id: '85030' last_name: Struck orcid: https://orcid.org/0000-0002-1281-5966 citation: ama: Struck S. Ackerbohnen in Glutenfreien Backwaren - Chancen Und Herausforderungen.; 2024. apa: Struck, S. (2024). Ackerbohnen in glutenfreien Backwaren - Chancen und Herausforderungen. UFOP Pflanzenprotein Symposium 2024, Berlin. bjps: Struck S (2024) Ackerbohnen in Glutenfreien Backwaren - Chancen Und Herausforderungen. . chicago: Struck, Susanne. Ackerbohnen in Glutenfreien Backwaren - Chancen Und Herausforderungen, 2024. chicago-de: Struck, Susanne. 2024. Ackerbohnen in glutenfreien Backwaren - Chancen und Herausforderungen. din1505-2-1: 'Struck, Susanne: Ackerbohnen in glutenfreien Backwaren - Chancen und Herausforderungen, 2024' havard: S. Struck, Ackerbohnen in glutenfreien Backwaren - Chancen und Herausforderungen, 2024. ieee: S. Struck, Ackerbohnen in glutenfreien Backwaren - Chancen und Herausforderungen. 2024. mla: Struck, Susanne. Ackerbohnen in Glutenfreien Backwaren - Chancen Und Herausforderungen. 2024. short: S. Struck, Ackerbohnen in Glutenfreien Backwaren - Chancen Und Herausforderungen, 2024. ufg: 'Struck, Susanne: Ackerbohnen in glutenfreien Backwaren - Chancen und Herausforderungen, o. O. 2024.' van: Struck S. Ackerbohnen in glutenfreien Backwaren - Chancen und Herausforderungen. 2024. conference: end_date: 2024-11-26 location: Berlin name: UFOP Pflanzenprotein Symposium 2024 start_date: 2024-11-26 date_created: 2024-12-02T14:49:33Z date_updated: 2024-12-04T11:57:56Z department: - _id: DEP4028 - _id: DEP4029 language: - iso: eng main_file_link: - url: https://www.ufop.de/index.php/download_file/view/13849/2203/ publication_status: published status: public title: Ackerbohnen in glutenfreien Backwaren - Chancen und Herausforderungen type: conference_speech user_id: '83781' year: '2024' ... --- _id: '12254' abstract: - lang: eng text: Depending on the oil production technology, at least 60% of the oilseeds input such as sunflower, pumpkin or canola remain as by-product, which is usually denoted as press cake (PC) and contains a significant amount of fiber and protein. Its further valorization in food requires knowledge on the technofunctional properties of the press cake and on possibilities for improving its value. Aim of the current study was to evaluate the effect of two separation techniques, namely targeted sieving and air classification, on composition, and physical as well as technofunctional properties of fractions of sunflower press cake previously milled to <1.0 mm or <2.0 mm. It is evident for both separation techniques that fines fractions obtained by using smaller sieves or lower air volume flow showed an increased protein content, with a protein enrichment factor of up to 1.47. Using PC < 2.0 mm as raw material, protein separation efficiency, a combined measure for protein content and yield, was higher after separation by air classification. Whereas protein solubility was not affected by the particle size distribution of the separated fractions, emulsion activity and emulsion stability were improved especially for the small particle fractions separated from PC < 2.0 mm. article_number: '117148' author: - first_name: Sophie Morejón full_name: Caraballo, Sophie Morejón last_name: Caraballo - first_name: Stephanie full_name: Trültzsch, Stephanie last_name: Trültzsch - first_name: Susanne full_name: Struck, Susanne id: '85030' last_name: Struck orcid: https://orcid.org/0000-0002-1281-5966 - first_name: Harald full_name: Rohm, Harald last_name: Rohm citation: ama: 'Caraballo SM, Trültzsch S, Struck S, Rohm H. Dry fractionation of sunflower press cake as tool to improve its technofunctional properties.   LWT - food science and technology : an official journal of the Swiss Society of Food Science and Technology (SGLWT/SOSSTA) and the International Union of Food Science and Technology (IUFoST). 2024;214. doi:10.1016/j.lwt.2024.117148' apa: 'Caraballo, S. M., Trültzsch, S., Struck, S., & Rohm, H. (2024). Dry fractionation of sunflower press cake as tool to improve its technofunctional properties.   LWT - Food Science and Technology : An Official Journal of the Swiss Society of Food Science and Technology (SGLWT/SOSSTA) and the International Union of Food Science and Technology (IUFoST), 214, Article 117148. https://doi.org/10.1016/j.lwt.2024.117148' bjps: 'Caraballo SM et al. (2024) Dry Fractionation of Sunflower Press Cake as Tool to Improve Its Technofunctional Properties.   LWT - food science and technology : an official journal of the Swiss Society of Food Science and Technology (SGLWT/SOSSTA) and the International Union of Food Science and Technology (IUFoST) 214.' chicago: 'Caraballo, Sophie Morejón, Stephanie Trültzsch, Susanne Struck, and Harald Rohm. “Dry Fractionation of Sunflower Press Cake as Tool to Improve Its Technofunctional Properties.”   LWT - Food Science and Technology : An Official Journal of the Swiss Society of Food Science and Technology (SGLWT/SOSSTA) and the International Union of Food Science and Technology (IUFoST) 214 (2024). https://doi.org/10.1016/j.lwt.2024.117148.' chicago-de: 'Caraballo, Sophie Morejón, Stephanie Trültzsch, Susanne Struck und Harald Rohm. 2024. Dry fractionation of sunflower press cake as tool to improve its technofunctional properties.   LWT - food science and technology : an official journal of the Swiss Society of Food Science and Technology (SGLWT/SOSSTA) and the International Union of Food Science and Technology (IUFoST) 214. doi:10.1016/j.lwt.2024.117148, .' din1505-2-1: 'Caraballo, Sophie Morejón ; Trültzsch, Stephanie ; Struck, Susanne ; Rohm, Harald: Dry fractionation of sunflower press cake as tool to improve its technofunctional properties. In:   LWT - food science and technology : an official journal of the Swiss Society of Food Science and Technology (SGLWT/SOSSTA) and the International Union of Food Science and Technology (IUFoST) Bd. 214. Amsterdam, Elsevier BV (2024)' havard: 'S.M. Caraballo, S. Trültzsch, S. Struck, H. Rohm, Dry fractionation of sunflower press cake as tool to improve its technofunctional properties,   LWT - Food Science and Technology : An Official Journal of the Swiss Society of Food Science and Technology (SGLWT/SOSSTA) and the International Union of Food Science and Technology (IUFoST). 214 (2024).' ieee: 'S. M. Caraballo, S. Trültzsch, S. Struck, and H. Rohm, “Dry fractionation of sunflower press cake as tool to improve its technofunctional properties,”   LWT - food science and technology : an official journal of the Swiss Society of Food Science and Technology (SGLWT/SOSSTA) and the International Union of Food Science and Technology (IUFoST), vol. 214, Art. no. 117148, 2024, doi: 10.1016/j.lwt.2024.117148.' mla: 'Caraballo, Sophie Morejón, et al. “Dry Fractionation of Sunflower Press Cake as Tool to Improve Its Technofunctional Properties.”   LWT - Food Science and Technology : An Official Journal of the Swiss Society of Food Science and Technology (SGLWT/SOSSTA) and the International Union of Food Science and Technology (IUFoST), vol. 214, 117148, 2024, https://doi.org/10.1016/j.lwt.2024.117148.' short: 'S.M. Caraballo, S. Trültzsch, S. Struck, H. Rohm,   LWT - Food Science and Technology : An Official Journal of the Swiss Society of Food Science and Technology (SGLWT/SOSSTA) and the International Union of Food Science and Technology (IUFoST) 214 (2024).' ufg: 'Caraballo, Sophie Morejón u. a.: Dry fractionation of sunflower press cake as tool to improve its technofunctional properties, in:   LWT - food science and technology : an official journal of the Swiss Society of Food Science and Technology (SGLWT/SOSSTA) and the International Union of Food Science and Technology (IUFoST) 214 (2024).' van: 'Caraballo SM, Trültzsch S, Struck S, Rohm H. Dry fractionation of sunflower press cake as tool to improve its technofunctional properties.   LWT - food science and technology : an official journal of the Swiss Society of Food Science and Technology (SGLWT/SOSSTA) and the International Union of Food Science and Technology (IUFoST). 2024;214.' date_created: 2024-12-10T11:15:15Z date_updated: 2024-12-11T08:25:27Z department: - _id: DEP4028 - _id: DEP4029 doi: 10.1016/j.lwt.2024.117148 intvolume: ' 214' keyword: - Sieving - Air classification - Particle size - Water binding - Foaming - Emulsification language: - iso: eng place: Amsterdam publication: ' LWT - food science and technology : an official journal of the Swiss Society of Food Science and Technology (SGLWT/SOSSTA) and the International Union of Food Science and Technology (IUFoST)' publication_identifier: eissn: - 1096-1127 issn: - 0023-6438 publication_status: published publisher: Elsevier BV status: public title: Dry fractionation of sunflower press cake as tool to improve its technofunctional properties type: scientific_journal_article user_id: '83781' volume: 214 year: '2024' ... --- _id: '12283' author: - first_name: Sebastian full_name: Wittland, Sebastian id: '74203' last_name: Wittland - first_name: Clemens full_name: Kanzler, Clemens last_name: Kanzler - first_name: Sascha full_name: Rohn, Sascha last_name: Rohn - first_name: Elisabeth full_name: Sciurba, Elisabeth last_name: Sciurba - first_name: Martina full_name: Sokolowsky, Martina id: '76708' last_name: Sokolowsky - first_name: Bertrand full_name: Matthäus, Bertrand last_name: Matthäus citation: ama: 'Wittland S, Kanzler C, Rohn S, Sciurba E, Sokolowsky M, Matthäus B. Charakterisierung des Einflusses von Allulose in Kombination mit verschiedenen Getreidesorten und Mehltypen auf die Frischhaltung bei Hefebackwaren. Lebensmittelchemie : Zeitschrift der Lebensmittelchemischen Gesellschaft, Fachgruppe in der Gesellschaft Deutscher Chemiker . 2024;78(S3):S3-111-S3-111. doi:10.1002/lemi.202459094' apa: 'Wittland, S., Kanzler, C., Rohn, S., Sciurba, E., Sokolowsky, M., & Matthäus, B. (2024). Charakterisierung des Einflusses von Allulose in Kombination mit verschiedenen Getreidesorten und Mehltypen auf die Frischhaltung bei Hefebackwaren. Lebensmittelchemie : Zeitschrift der Lebensmittelchemischen Gesellschaft, Fachgruppe in der Gesellschaft Deutscher Chemiker , 78(S3), S3-111-S3-111. https://doi.org/10.1002/lemi.202459094' bjps: 'Wittland S et al. (2024) Charakterisierung des Einflusses von Allulose in Kombination mit verschiedenen Getreidesorten und Mehltypen auf die Frischhaltung bei Hefebackwaren. Lebensmittelchemie : Zeitschrift der Lebensmittelchemischen Gesellschaft, Fachgruppe in der Gesellschaft Deutscher Chemiker 78, S3-111-S3-111.' chicago: 'Wittland, Sebastian, Clemens Kanzler, Sascha Rohn, Elisabeth Sciurba, Martina Sokolowsky, and Bertrand Matthäus. “Charakterisierung des Einflusses von Allulose in Kombination mit verschiedenen Getreidesorten und Mehltypen auf die Frischhaltung bei Hefebackwaren.” Lebensmittelchemie : Zeitschrift der Lebensmittelchemischen Gesellschaft, Fachgruppe in der Gesellschaft Deutscher Chemiker 78, no. S3 (2024): S3-111-S3-111. https://doi.org/10.1002/lemi.202459094.' chicago-de: 'Wittland, Sebastian, Clemens Kanzler, Sascha Rohn, Elisabeth Sciurba, Martina Sokolowsky und Bertrand Matthäus. 2024. Charakterisierung des Einflusses von Allulose in Kombination mit verschiedenen Getreidesorten und Mehltypen auf die Frischhaltung bei Hefebackwaren. Lebensmittelchemie : Zeitschrift der Lebensmittelchemischen Gesellschaft, Fachgruppe in der Gesellschaft Deutscher Chemiker 78, Nr. S3: S3-111-S3-111. doi:10.1002/lemi.202459094, .' din1505-2-1: 'Wittland, Sebastian ; Kanzler, Clemens ; Rohn, Sascha ; Sciurba, Elisabeth ; Sokolowsky, Martina ; Matthäus, Bertrand: Charakterisierung des Einflusses von Allulose in Kombination mit verschiedenen Getreidesorten und Mehltypen auf die Frischhaltung bei Hefebackwaren. In: Lebensmittelchemie : Zeitschrift der Lebensmittelchemischen Gesellschaft, Fachgruppe in der Gesellschaft Deutscher Chemiker Bd. 78. Weinheim, Wiley (2024), Nr. S3, S. S3-111-S3-111' havard: 'S. Wittland, C. Kanzler, S. Rohn, E. Sciurba, M. Sokolowsky, B. Matthäus, Charakterisierung des Einflusses von Allulose in Kombination mit verschiedenen Getreidesorten und Mehltypen auf die Frischhaltung bei Hefebackwaren, Lebensmittelchemie : Zeitschrift der Lebensmittelchemischen Gesellschaft, Fachgruppe in der Gesellschaft Deutscher Chemiker . 78 (2024) S3-111-S3-111.' ieee: 'S. Wittland, C. Kanzler, S. Rohn, E. Sciurba, M. Sokolowsky, and B. Matthäus, “Charakterisierung des Einflusses von Allulose in Kombination mit verschiedenen Getreidesorten und Mehltypen auf die Frischhaltung bei Hefebackwaren,” Lebensmittelchemie : Zeitschrift der Lebensmittelchemischen Gesellschaft, Fachgruppe in der Gesellschaft Deutscher Chemiker , vol. 78, no. S3, pp. S3-111-S3-111, 2024, doi: 10.1002/lemi.202459094.' mla: 'Wittland, Sebastian, et al. “Charakterisierung des Einflusses von Allulose in Kombination mit verschiedenen Getreidesorten und Mehltypen auf die Frischhaltung bei Hefebackwaren.” Lebensmittelchemie : Zeitschrift der Lebensmittelchemischen Gesellschaft, Fachgruppe in der Gesellschaft Deutscher Chemiker , vol. 78, no. S3, 2024, pp. S3-111-S3-111, https://doi.org/10.1002/lemi.202459094.' short: 'S. Wittland, C. Kanzler, S. Rohn, E. Sciurba, M. Sokolowsky, B. Matthäus, Lebensmittelchemie : Zeitschrift der Lebensmittelchemischen Gesellschaft, Fachgruppe in der Gesellschaft Deutscher Chemiker 78 (2024) S3-111-S3-111.' ufg: 'Wittland, Sebastian u. a.: Charakterisierung des Einflusses von Allulose in Kombination mit verschiedenen Getreidesorten und Mehltypen auf die Frischhaltung bei Hefebackwaren, in: Lebensmittelchemie : Zeitschrift der Lebensmittelchemischen Gesellschaft, Fachgruppe in der Gesellschaft Deutscher Chemiker 78 (2024), H. S3,  S. S3-111-S3-111.' van: 'Wittland S, Kanzler C, Rohn S, Sciurba E, Sokolowsky M, Matthäus B. Charakterisierung des Einflusses von Allulose in Kombination mit verschiedenen Getreidesorten und Mehltypen auf die Frischhaltung bei Hefebackwaren. Lebensmittelchemie : Zeitschrift der Lebensmittelchemischen Gesellschaft, Fachgruppe in der Gesellschaft Deutscher Chemiker . 2024;78(S3):S3-111-S3-111.' conference: end_date: 2024-09-18 location: Freising name: 52. Deutsche Lebensmittelchemietage 2024 start_date: 2024-09-16 date_created: 2025-01-06T12:05:33Z date_updated: 2025-01-06T12:11:14Z department: - _id: DEP4028 doi: 10.1002/lemi.202459094 intvolume: ' 78' issue: S3 language: - iso: ger page: S3-111-S3-111 place: Weinheim publication: 'Lebensmittelchemie : Zeitschrift der Lebensmittelchemischen Gesellschaft, Fachgruppe in der Gesellschaft Deutscher Chemiker ' publication_identifier: eissn: - 1521-3811 issn: - 0937-1478 publication_status: published publisher: Wiley status: public title: Charakterisierung des Einflusses von Allulose in Kombination mit verschiedenen Getreidesorten und Mehltypen auf die Frischhaltung bei Hefebackwaren type: scientific_journal_article user_id: '83781' volume: 78 year: '2024' ... --- _id: '11108' author: - first_name: Patrick full_name: Wilhelm, Patrick id: '12013' last_name: Wilhelm - first_name: Ulrich full_name: Müller, Ulrich id: '12119' last_name: Müller - first_name: Ronald full_name: Gebhardt, Ronald last_name: Gebhardt citation: ama: Wilhelm P, Müller U, Gebhardt R. Rheologische Modelle – ein Beitrag für die systematische Entwicklung von Fleischersatzprodukten?; 2024. apa: Wilhelm, P., Müller, U., & Gebhardt, R. (2024). Rheologische Modelle – ein Beitrag für die systematische Entwicklung von Fleischersatzprodukten? Jahrestreffen der DECHEMA/VDI-Fachgruppe Lebensmittelverfahrenstechnik, Quakenbrück. bjps: Wilhelm P, Müller U and Gebhardt R (2024) Rheologische Modelle – ein Beitrag für die systematische Entwicklung von Fleischersatzprodukten? . chicago: Wilhelm, Patrick, Ulrich Müller, and Ronald Gebhardt. Rheologische Modelle – ein Beitrag für die systematische Entwicklung von Fleischersatzprodukten?, 2024. chicago-de: Wilhelm, Patrick, Ulrich Müller und Ronald Gebhardt. 2024. Rheologische Modelle – ein Beitrag für die systematische Entwicklung von Fleischersatzprodukten? din1505-2-1: 'Wilhelm, Patrick ; Müller, Ulrich ; Gebhardt, Ronald: Rheologische Modelle – ein Beitrag für die systematische Entwicklung von Fleischersatzprodukten?, 2024' havard: P. Wilhelm, U. Müller, R. Gebhardt, Rheologische Modelle – ein Beitrag für die systematische Entwicklung von Fleischersatzprodukten?, 2024. ieee: P. Wilhelm, U. Müller, and R. Gebhardt, Rheologische Modelle – ein Beitrag für die systematische Entwicklung von Fleischersatzprodukten? 2024. mla: Wilhelm, Patrick, et al. Rheologische Modelle – ein Beitrag für die systematische Entwicklung von Fleischersatzprodukten? 2024. short: P. Wilhelm, U. Müller, R. Gebhardt, Rheologische Modelle – ein Beitrag für die systematische Entwicklung von Fleischersatzprodukten?, 2024. ufg: 'Wilhelm, Patrick/Müller, Ulrich/Gebhardt, Ronald: Rheologische Modelle – ein Beitrag für die systematische Entwicklung von Fleischersatzprodukten?, o. O. 2024.' van: Wilhelm P, Müller U, Gebhardt R. Rheologische Modelle – ein Beitrag für die systematische Entwicklung von Fleischersatzprodukten? 2024. conference: end_date: 2024-02-28 location: Quakenbrück name: Jahrestreffen der DECHEMA/VDI-Fachgruppe Lebensmittelverfahrenstechnik start_date: 2024-02-27 date_created: 2024-02-23T16:04:13Z date_updated: 2024-03-05T14:27:50Z department: - _id: DEP4009 - _id: DEP4028 keyword: - rheology - schwedoff - gelatine - gel former - plasticity - fracture - meat substitutes language: - iso: ger status: public title: Rheologische Modelle – ein Beitrag für die systematische Entwicklung von Fleischersatzprodukten? type: conference_poster user_id: '12013' year: '2024' ... --- _id: '12287' author: - first_name: Sebastian full_name: Wittland, Sebastian id: '74203' last_name: Wittland citation: ama: 'Wittland S. Allulose in Backwaren: Untersuchung Und Charakterisierung Der Techno-Funktionellen Und Sensorischen Eigenschaften von Allulose in Backwaren.; 2024.' apa: 'Wittland, S. (2024). Allulose in Backwaren: Untersuchung und Charakterisierung der techno-funktionellen und sensorischen Eigenschaften von Allulose in Backwaren. Grüne Woche 2024, Berlin.' bjps: 'Wittland S (2024) Allulose in Backwaren: Untersuchung Und Charakterisierung Der Techno-Funktionellen Und Sensorischen Eigenschaften von Allulose in Backwaren. .' chicago: 'Wittland, Sebastian. Allulose in Backwaren: Untersuchung Und Charakterisierung Der Techno-Funktionellen Und Sensorischen Eigenschaften von Allulose in Backwaren, 2024.' chicago-de: 'Wittland, Sebastian. 2024. Allulose in Backwaren: Untersuchung und Charakterisierung der techno-funktionellen und sensorischen Eigenschaften von Allulose in Backwaren.' din1505-2-1: 'Wittland, Sebastian: Allulose in Backwaren: Untersuchung und Charakterisierung der techno-funktionellen und sensorischen Eigenschaften von Allulose in Backwaren, 2024' havard: 'S. Wittland, Allulose in Backwaren: Untersuchung und Charakterisierung der techno-funktionellen und sensorischen Eigenschaften von Allulose in Backwaren, 2024.' ieee: 'S. Wittland, Allulose in Backwaren: Untersuchung und Charakterisierung der techno-funktionellen und sensorischen Eigenschaften von Allulose in Backwaren. 2024.' mla: 'Wittland, Sebastian. Allulose in Backwaren: Untersuchung Und Charakterisierung Der Techno-Funktionellen Und Sensorischen Eigenschaften von Allulose in Backwaren. 2024.' short: 'S. Wittland, Allulose in Backwaren: Untersuchung Und Charakterisierung Der Techno-Funktionellen Und Sensorischen Eigenschaften von Allulose in Backwaren, 2024.' ufg: 'Wittland, Sebastian: Allulose in Backwaren: Untersuchung und Charakterisierung der techno-funktionellen und sensorischen Eigenschaften von Allulose in Backwaren, o. O. 2024.' van: 'Wittland S. Allulose in Backwaren: Untersuchung und Charakterisierung der techno-funktionellen und sensorischen Eigenschaften von Allulose in Backwaren. 2024.' conference: end_date: 2024-01-28 location: Berlin name: Grüne Woche 2024 start_date: 2024-01-19 date_created: 2025-01-13T12:24:22Z date_updated: 2025-01-30T15:29:25Z department: - _id: DEP4028 language: - iso: eng publication_status: published status: public title: 'Allulose in Backwaren: Untersuchung und Charakterisierung der techno-funktionellen und sensorischen Eigenschaften von Allulose in Backwaren' type: conference_poster user_id: '83781' year: '2024' ... --- _id: '12397' author: - first_name: André full_name: Blome, André id: '62117' last_name: Blome - first_name: Mario full_name: Luttmann, Mario id: '63215' last_name: Luttmann - first_name: Jan full_name: Segermann, Jan id: '81965' last_name: Segermann - first_name: Mario full_name: Jekle, Mario last_name: Jekle - first_name: Björn full_name: Frahm, Björn id: '45666' last_name: Frahm - first_name: Ulrich full_name: Müller, Ulrich id: '12119' last_name: Müller citation: ama: Blome A, Luttmann M, Segermann J, Jekle M, Frahm B, Müller U. Process Optimization in Baked Goods Production Using Inline Sensors and Objective Product Evaluation.; 2024. apa: Blome, A., Luttmann, M., Segermann, J., Jekle, M., Frahm, B., & Müller, U. (2024). Process optimization in baked goods production using inline sensors and objective product evaluation. BioProcessingDays 2024, Recklinghausen, Germany. bjps: Blome A et al. (2024) Process Optimization in Baked Goods Production Using Inline Sensors and Objective Product Evaluation. . chicago: Blome, André, Mario Luttmann, Jan Segermann, Mario Jekle, Björn Frahm, and Ulrich Müller. Process Optimization in Baked Goods Production Using Inline Sensors and Objective Product Evaluation, 2024. chicago-de: Blome, André, Mario Luttmann, Jan Segermann, Mario Jekle, Björn Frahm und Ulrich Müller. 2024. Process optimization in baked goods production using inline sensors and objective product evaluation. din1505-2-1: 'Blome, André ; Luttmann, Mario ; Segermann, Jan ; Jekle, Mario ; Frahm, Björn ; Müller, Ulrich: Process optimization in baked goods production using inline sensors and objective product evaluation, 2024' havard: A. Blome, M. Luttmann, J. Segermann, M. Jekle, B. Frahm, U. Müller, Process optimization in baked goods production using inline sensors and objective product evaluation, 2024. ieee: A. Blome, M. Luttmann, J. Segermann, M. Jekle, B. Frahm, and U. Müller, Process optimization in baked goods production using inline sensors and objective product evaluation. 2024. mla: Blome, André, et al. Process Optimization in Baked Goods Production Using Inline Sensors and Objective Product Evaluation. 2024. short: A. Blome, M. Luttmann, J. Segermann, M. Jekle, B. Frahm, U. Müller, Process Optimization in Baked Goods Production Using Inline Sensors and Objective Product Evaluation, 2024. ufg: 'Blome, André u. a.: Process optimization in baked goods production using inline sensors and objective product evaluation, o. O. 2024.' van: Blome A, Luttmann M, Segermann J, Jekle M, Frahm B, Müller U. Process optimization in baked goods production using inline sensors and objective product evaluation. 2024. conference: end_date: 2024-02-28 location: Recklinghausen, Germany name: BioProcessingDays 2024 start_date: 2024-02-26 date_created: 2025-01-29T13:39:58Z date_updated: 2025-10-17T18:21:38Z department: - _id: DEP4000 - _id: DEP4028 - _id: DEP5023 - _id: DEP1308 language: - iso: eng publication_status: published status: public title: Process optimization in baked goods production using inline sensors and objective product evaluation type: conference_poster user_id: '81304' year: '2024' ... --- _id: '12400' abstract: - lang: eng text: Determining cell density and cell viability is fundamental for any cell cultivation process. In addition to the manual counting method using hemocytometers, (semi-)automated methods offer advantages such as lower variability and shortened analysis times. However, these methods should provide at least comparable results to the manual method, which is why a comparison of methods is essential. We conducted a dilution series experimental design according to ISO 20391-2:2019 and compared two cell counting methods based on validation parameters aligned with the ICH Q2(R1) guideline. Regarding specificity and linearity, the manual (hemocytometer) and semi-automated (Countstar BioTech®) method exhibited similar results in the two evaluated characteristics total cell density and cell viability of CHO-K1 cells. Regarding repeatability of determining total cell density, the semi-automated method achieved significant (α = 0.05) better results with average relative standard deviations of < 6 %, than the manual method with average relative standard deviations of > 9 %. Concerning repeatability of the cell viability measurement, no significant difference between the two methods were shown. These results show the suitabililty of the dilution series experimental design. For the applied example, they indicate that the investigated semi-automated method is an appropriate alternative to the manual method. author: - first_name: Selina full_name: Ramm, Selina id: '68713' last_name: Ramm orcid: https://orcid.org/0000-0002-0502-8032 - first_name: Ulrich full_name: Odefey, Ulrich id: '74218' last_name: Odefey - first_name: Björn full_name: Frahm, Björn id: '45666' last_name: Frahm - first_name: Miriam full_name: Pein-Hackelbusch, Miriam id: '64952' last_name: Pein-Hackelbusch orcid: 0000-0002-7920-0595 citation: ama: 'Ramm S, Odefey U, Frahm B, Pein-Hackelbusch M. Semi-automated vs. manual: Comparative study of cell culture counting methods using validation parameters. Published online 2024. doi:10.1101/2024.05.30.596619' apa: 'Ramm, S., Odefey, U., Frahm, B., & Pein-Hackelbusch, M. (2024). Semi-automated vs. manual: Comparative study of cell culture counting methods using validation parameters. bioRxiv. https://doi.org/10.1101/2024.05.30.596619' bjps: 'Ramm S et al. (2024) Semi-Automated vs. Manual: Comparative Study of Cell Culture Counting Methods Using Validation Parameters.' chicago: 'Ramm, Selina, Ulrich Odefey, Björn Frahm, and Miriam Pein-Hackelbusch. “Semi-Automated vs. Manual: Comparative Study of Cell Culture Counting Methods Using Validation Parameters.” bioRxiv, 2024. https://doi.org/10.1101/2024.05.30.596619.' chicago-de: 'Ramm, Selina, Ulrich Odefey, Björn Frahm und Miriam Pein-Hackelbusch. 2024. Semi-automated vs. manual: Comparative study of cell culture counting methods using validation parameters. bioRxiv. doi:10.1101/2024.05.30.596619, .' din1505-2-1: 'Ramm, Selina ; Odefey, Ulrich ; Frahm, Björn ; Pein-Hackelbusch, Miriam: Semi-automated vs. manual: Comparative study of cell culture counting methods using validation parameters, bioRxiv (2024)' havard: 'S. Ramm, U. Odefey, B. Frahm, M. Pein-Hackelbusch, Semi-automated vs. manual: Comparative study of cell culture counting methods using validation parameters, (2024).' ieee: 'S. Ramm, U. Odefey, B. Frahm, and M. Pein-Hackelbusch, “Semi-automated vs. manual: Comparative study of cell culture counting methods using validation parameters.” bioRxiv, 2024. doi: 10.1101/2024.05.30.596619.' mla: 'Ramm, Selina, et al. Semi-Automated vs. Manual: Comparative Study of Cell Culture Counting Methods Using Validation Parameters. bioRxiv, 2024, https://doi.org/10.1101/2024.05.30.596619.' short: S. Ramm, U. Odefey, B. Frahm, M. Pein-Hackelbusch, (2024). ufg: 'Ramm, Selina u. a.: Semi-automated vs. manual: Comparative study of cell culture counting methods using validation parameters, o. O. 2024.' van: 'Ramm S, Odefey U, Frahm B, Pein-Hackelbusch M. Semi-automated vs. manual: Comparative study of cell culture counting methods using validation parameters. bioRxiv; 2024.' date_created: 2025-01-29T13:48:31Z date_updated: 2025-07-29T13:23:30Z department: - _id: DEP4000 - _id: DEP4028 - _id: DEP4014 doi: 10.1101/2024.05.30.596619 language: - iso: eng main_file_link: - open_access: '1' url: https://www.biorxiv.org/content/10.1101/2024.05.30.596619v1 oa: '1' publication_status: published publisher: bioRxiv status: public title: 'Semi-automated vs. manual: Comparative study of cell culture counting methods using validation parameters' type: preprint user_id: '83781' year: '2024' ... --- _id: '13327' abstract: - lang: eng text: 'The aim of this study was to investigate if vibroacoustic methods may be used for the non-destructive determination of beef during its aging process. The vibroacoustic method was based on the observation of mechanical changes in the meat during the aging process and was compared with reference data obtained by Warner-Bratzler shear force measurement as well as sensory testing of the tenderness using a ten-part scale. To evaluate the mechanical properties, transfer functions were used representing the time dependency of the signal and thus the viscoelastic behaviour. In this study, a total of 31 roastbeef samples from 16 different young bulls and two older cows were examined from day of slaughter to day 21 of cold storage with regard to their tenderness. For this purpose, vibroacoustic measurements were carried out on the unprocessed/raw meat at intervals of 1–3 days. The reference measurements using sensor technology and Warner-Bratzler shear force measurement were carried out on the first (day of slaughter) and last (21st day) day on slices of roast beef cooked with saturated steam. In the results of all three methods, the shear force measurement, the sensory test and the vibroacoustic method, showed that roastbeef from the same animal but different halves produced different results. Basically, it is possible to predict the tenderness of roastbeef by taking measurements at the beginning of the maturing process for the end of the maturing period using vibroacoustic methods: Data analysis led to a trend function that roughly reflects the actual tenderness, which is generally higher than the real tenderness represented by the shear-force measurement. In order to obtain a better resolution for recording the mechanical changes during the aging process, the measurements should be carried out at shorter intervals.' article_number: '100017' author: - first_name: Janna full_name: Tholen, Janna id: '80924' last_name: Tholen - first_name: Jan full_name: Gohe, Jan id: '81432' last_name: Gohe - first_name: Helene full_name: Dörksen, Helene id: '46416' last_name: Dörksen - first_name: Theo full_name: Kiesel, Theo id: '71758' last_name: Kiesel - first_name: Matthias full_name: Upmann, Matthias id: '12666' last_name: Upmann citation: ama: Tholen J, Gohe J, Dörksen H, Kiesel T, Upmann M. Tenderness prediction for beef using novel data analysis methods based on system dynamic and acoustic signals. Food Physics. 2024;1(9). doi:10.1016/j.foodp.2024.100017 apa: Tholen, J., Gohe, J., Dörksen, H., Kiesel, T., & Upmann, M. (2024). Tenderness prediction for beef using novel data analysis methods based on system dynamic and acoustic signals. Food Physics, 1(9), Article 100017. https://doi.org/10.1016/j.foodp.2024.100017 bjps: Tholen J et al. (2024) Tenderness Prediction for Beef Using Novel Data Analysis Methods Based on System Dynamic and Acoustic Signals. Food Physics 1. chicago: Tholen, Janna, Jan Gohe, Helene Dörksen, Theo Kiesel, and Matthias Upmann. “Tenderness Prediction for Beef Using Novel Data Analysis Methods Based on System Dynamic and Acoustic Signals.” Food Physics 1, no. 9 (2024). https://doi.org/10.1016/j.foodp.2024.100017. chicago-de: Tholen, Janna, Jan Gohe, Helene Dörksen, Theo Kiesel und Matthias Upmann. 2024. Tenderness prediction for beef using novel data analysis methods based on system dynamic and acoustic signals. Food Physics 1, Nr. 9. doi:10.1016/j.foodp.2024.100017, . din1505-2-1: 'Tholen, Janna ; Gohe, Jan ; Dörksen, Helene ; Kiesel, Theo ; Upmann, Matthias: Tenderness prediction for beef using novel data analysis methods based on system dynamic and acoustic signals. In: Food Physics Bd. 1. Amsterdam, Elsevier BV (2024), Nr. 9' havard: J. Tholen, J. Gohe, H. Dörksen, T. Kiesel, M. Upmann, Tenderness prediction for beef using novel data analysis methods based on system dynamic and acoustic signals, Food Physics. 1 (2024). ieee: 'J. Tholen, J. Gohe, H. Dörksen, T. Kiesel, and M. Upmann, “Tenderness prediction for beef using novel data analysis methods based on system dynamic and acoustic signals,” Food Physics, vol. 1, no. 9, Art. no. 100017, 2024, doi: 10.1016/j.foodp.2024.100017.' mla: Tholen, Janna, et al. “Tenderness Prediction for Beef Using Novel Data Analysis Methods Based on System Dynamic and Acoustic Signals.” Food Physics, vol. 1, no. 9, 100017, 2024, https://doi.org/10.1016/j.foodp.2024.100017. short: J. Tholen, J. Gohe, H. Dörksen, T. Kiesel, M. Upmann, Food Physics 1 (2024). ufg: 'Tholen, Janna u. a.: Tenderness prediction for beef using novel data analysis methods based on system dynamic and acoustic signals, in: Food Physics 1 (2024), H. 9.' van: Tholen J, Gohe J, Dörksen H, Kiesel T, Upmann M. Tenderness prediction for beef using novel data analysis methods based on system dynamic and acoustic signals. Food Physics. 2024;1(9). date_created: 2025-12-12T15:03:34Z date_updated: 2025-12-15T13:08:47Z department: - _id: DEP4028 doi: 10.1016/j.foodp.2024.100017 intvolume: ' 1' issue: '9' keyword: - Warner-Bratzler shear force - Vibroacoustic methods - Non-destructively measurement - Viscoelastic meat language: - iso: eng place: Amsterdam publication: Food Physics publication_identifier: eissn: - 2950-0699 publication_status: published publisher: Elsevier BV status: public title: Tenderness prediction for beef using novel data analysis methods based on system dynamic and acoustic signals type: scientific_journal_article user_id: '83781' volume: 1 year: '2024' ... --- _id: '13359' abstract: - lang: eng text: Extracellular vesicles (EVs) have been recognized as major signaling mediators in a variety of physiological and pathophysiological conditions. Their paracrine effects are promoted via bioactive molecules. However an essential first step before a potential application of EVs in regenerative medicine is a batch-to-batch reproducibility of their therapeutic efficacy. For this a qualitative and quantitative testing of their potency is a necessary step. An adapted in vitro wound assay will be presented using a newly developed scratch machine and a computational-aided read-out. One of the major reasons for the onset of arteries clotting is gaining weight. During the development towards adipocytes, differentiating mesenchymal stem cells are highly metabolically active, which can activate primary endothelial cells (ECs).This is a crucial first step towards artery clotting. These activated ECs migrate in the adapted wound assay, which can be evaluated. We are able to count quantitatively the migrated ECs, monitor their migration behavior, e.g. speed, and isolate the migrated ECs to investigate their altered signal transduction pathways by comparing them with the non-migrating ECs. By evaluating the migration behavior, we record functional testing of EV potency, which was better than what could be archived using a Boyden Chamber. author: - first_name: Patrick full_name: Babczyk, Patrick last_name: Babczyk - first_name: Ulrich full_name: Odefey, Ulrich id: '74218' last_name: Odefey - first_name: Edda full_name: Tobiasch, Edda last_name: Tobiasch citation: ama: Babczyk P, Odefey U, Tobiasch E. Testing the Potency of Extracellular Vesicles Derived from Differentiating Mesenchymal Stem Cells with an Adapted Wound Assay.; 2024. apa: 'Babczyk, P., Odefey, U., & Tobiasch, E. (2024). Testing the Potency of Extracellular Vesicles derived from Differentiating Mesenchymal Stem Cells with an Adapted Wound Assay. 1. Conference on Targeting Extracellular Vesicles, Mitochondria and Microbiota: Crucial Impact, Malta.' bjps: Babczyk P, Odefey U and Tobiasch E (2024) Testing the Potency of Extracellular Vesicles Derived from Differentiating Mesenchymal Stem Cells with an Adapted Wound Assay. . chicago: Babczyk, Patrick, Ulrich Odefey, and Edda Tobiasch. Testing the Potency of Extracellular Vesicles Derived from Differentiating Mesenchymal Stem Cells with an Adapted Wound Assay, 2024. chicago-de: Babczyk, Patrick, Ulrich Odefey und Edda Tobiasch. 2024. Testing the Potency of Extracellular Vesicles derived from Differentiating Mesenchymal Stem Cells with an Adapted Wound Assay. din1505-2-1: 'Babczyk, Patrick ; Odefey, Ulrich ; Tobiasch, Edda: Testing the Potency of Extracellular Vesicles derived from Differentiating Mesenchymal Stem Cells with an Adapted Wound Assay, 2024' havard: P. Babczyk, U. Odefey, E. Tobiasch, Testing the Potency of Extracellular Vesicles derived from Differentiating Mesenchymal Stem Cells with an Adapted Wound Assay, 2024. ieee: P. Babczyk, U. Odefey, and E. Tobiasch, Testing the Potency of Extracellular Vesicles derived from Differentiating Mesenchymal Stem Cells with an Adapted Wound Assay. 2024. mla: Babczyk, Patrick, et al. Testing the Potency of Extracellular Vesicles Derived from Differentiating Mesenchymal Stem Cells with an Adapted Wound Assay. 2024. short: P. Babczyk, U. Odefey, E. Tobiasch, Testing the Potency of Extracellular Vesicles Derived from Differentiating Mesenchymal Stem Cells with an Adapted Wound Assay, 2024. ufg: 'Babczyk, Patrick/Odefey, Ulrich/Tobiasch, Edda: Testing the Potency of Extracellular Vesicles derived from Differentiating Mesenchymal Stem Cells with an Adapted Wound Assay, o. O. 2024.' van: Babczyk P, Odefey U, Tobiasch E. Testing the Potency of Extracellular Vesicles derived from Differentiating Mesenchymal Stem Cells with an Adapted Wound Assay. 2024. conference: end_date: 2024-10-18 location: Malta name: '1. Conference on Targeting Extracellular Vesicles, Mitochondria and Microbiota: Crucial Impact' start_date: 2024-10-17 date_created: 2026-02-05T13:13:46Z date_updated: 2026-02-10T12:33:36Z department: - _id: DEP4028 language: - iso: eng publication_status: published status: public title: Testing the Potency of Extracellular Vesicles derived from Differentiating Mesenchymal Stem Cells with an Adapted Wound Assay type: conference_speech user_id: '83781' year: '2024' ... --- _id: '11546' author: - first_name: Marc full_name: Trilling-Haasler, Marc id: '81622' last_name: Trilling-Haasler orcid: 0000-0002-3685-6383 - first_name: Linda full_name: Katsch, Linda id: '71614' last_name: Katsch orcid: '0000-0001-6628-3929 ' - first_name: Jan full_name: Schneider, Jan id: '13209' last_name: Schneider orcid: 0000-0001-6401-8873 citation: ama: Trilling-Haasler M, Katsch L, Schneider J. PETauthent.; 2023. apa: Trilling-Haasler, M., Katsch, L., & Schneider, J. (2023). PETauthent. BGS-Professorentreff, Kaiserslautern. bjps: Trilling-Haasler M, Katsch L and Schneider J (2023) PETauthent. . chicago: Trilling-Haasler, Marc, Linda Katsch, and Jan Schneider. PETauthent, 2023. chicago-de: Trilling-Haasler, Marc, Linda Katsch und Jan Schneider. 2023. PETauthent. din1505-2-1: 'Trilling-Haasler, Marc ; Katsch, Linda ; Schneider, Jan: PETauthent, 2023' havard: M. Trilling-Haasler, L. Katsch, J. Schneider, PETauthent, 2023. ieee: M. Trilling-Haasler, L. Katsch, and J. Schneider, PETauthent. 2023. mla: Trilling-Haasler, Marc, et al. PETauthent. 2023. short: M. Trilling-Haasler, L. Katsch, J. Schneider, PETauthent, 2023. ufg: 'Trilling-Haasler, Marc/Katsch, Linda/Schneider, Jan: PETauthent, o. O. 2023.' van: Trilling-Haasler M, Katsch L, Schneider J. PETauthent. 2023. conference: end_date: 2023-11-16 location: Kaiserslautern name: BGS-Professorentreff start_date: 2023-11-16 date_created: 2024-06-20T14:32:23Z date_updated: 2025-10-17T18:28:54Z department: - _id: DEP4018 - _id: DEP4028 - _id: DEP1308 language: - iso: ger publication_status: published status: public title: PETauthent type: conference_speech user_id: '81304' year: '2023' ... --- _id: '9627' author: - first_name: Selina full_name: Ramm, Selina id: '68713' last_name: Ramm orcid: https://orcid.org/0000-0002-0502-8032 - first_name: Ruwen full_name: Fulek, Ruwen id: '79527' last_name: Fulek - first_name: Veronika Anna full_name: Eberle, Veronika Anna last_name: Eberle - first_name: Christian full_name: Kiera, Christian last_name: Kiera - first_name: Ulrich full_name: Odefey, Ulrich id: '74218' last_name: Odefey - first_name: Miriam full_name: Pein-Hackelbusch, Miriam id: '64952' last_name: Pein-Hackelbusch orcid: 0000-0002-7920-0595 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.; 2023. apa: Ramm, S., Fulek, R., Eberle, V. A., Kiera, C., Odefey, U., & Pein-Hackelbusch, M. (2023). Compression Density as an Alternative to Identify an Optimal Moisture Content for High Shear Wet Granulation as an Initial Step for Spheronisation. Ph.D. Student’s Symposium on Tabletting Technology 2023, Rosenberg. bjps: Ramm S et al. (2023) Compression Density as an Alternative to Identify an Optimal Moisture Content for High Shear Wet Granulation as an Initial Step for Spheronisation. . chicago: Ramm, Selina, Ruwen Fulek, Veronika Anna Eberle, Christian Kiera, Ulrich Odefey, and Miriam Pein-Hackelbusch. Compression Density as an Alternative to Identify an Optimal Moisture Content for High Shear Wet Granulation as an Initial Step for Spheronisation, 2023. chicago-de: Ramm, Selina, Ruwen Fulek, Veronika Anna Eberle, Christian Kiera, Ulrich Odefey und Miriam Pein-Hackelbusch. 2023. Compression Density as an Alternative to Identify an Optimal Moisture Content for High Shear Wet Granulation as an Initial Step for Spheronisation. din1505-2-1: 'Ramm, Selina ; Fulek, Ruwen ; Eberle, Veronika Anna ; Kiera, Christian ; Odefey, Ulrich ; Pein-Hackelbusch, Miriam: Compression Density as an Alternative to Identify an Optimal Moisture Content for High Shear Wet Granulation as an Initial Step for Spheronisation, 2023' havard: S. Ramm, R. Fulek, V.A. Eberle, C. Kiera, U. Odefey, M. Pein-Hackelbusch, Compression Density as an Alternative to Identify an Optimal Moisture Content for High Shear Wet Granulation as an Initial Step for Spheronisation, 2023. ieee: S. Ramm, R. Fulek, V. A. Eberle, C. Kiera, U. Odefey, and M. Pein-Hackelbusch, Compression Density as an Alternative to Identify an Optimal Moisture Content for High Shear Wet Granulation as an Initial Step for Spheronisation. 2023. mla: Ramm, Selina, et al. Compression Density as an Alternative to Identify an Optimal Moisture Content for High Shear Wet Granulation as an Initial Step for Spheronisation. 2023. short: S. Ramm, R. Fulek, V.A. Eberle, C. Kiera, U. Odefey, M. Pein-Hackelbusch, Compression Density as an Alternative to Identify an Optimal Moisture Content for High Shear Wet Granulation as an Initial Step for Spheronisation, 2023. ufg: 'Ramm, Selina u. a.: Compression Density as an Alternative to Identify an Optimal Moisture Content for High Shear Wet Granulation as an Initial Step for Spheronisation, o. O. 2023.' van: Ramm S, Fulek R, Eberle VA, Kiera C, Odefey U, Pein-Hackelbusch M. Compression Density as an Alternative to Identify an Optimal Moisture Content for High Shear Wet Granulation as an Initial Step for Spheronisation. 2023. conference: end_date: 2023-03-15 location: Rosenberg name: Ph.D. Student's Symposium on Tabletting Technology 2023 start_date: 2023-03-13 date_created: 2023-03-16T09:46:10Z date_updated: 2025-07-29T13:23:12Z department: - _id: DEP4022 - _id: DEP4028 - _id: DEP4014 language: - iso: eng publication_status: published status: public title: Compression Density as an Alternative to Identify an Optimal Moisture Content for High Shear Wet Granulation as an Initial Step for Spheronisation type: conference_speech user_id: '83781' year: '2023' ... --- _id: '10216' abstract: - lang: eng text: Wet granulation is a frequent process in the pharmaceutical industry. As a starting point for numerous dosage forms, the quality of the granulation not only affects subsequent production steps but also impacts the quality of the final product. It is thus crucial and economical to monitor this operation thoroughly. Here, we report on identifying different phases of a granulation process using a machine learning approach. The phases reflect the water content which, in turn, influences the processability and quality of the granule mass. We used two kinds of microphones and an acceleration sensor to capture acoustic emissions and vibrations. We trained convolutional neural networks (CNNs) to classify the different phases using transformed sound recordings as the input. We achieved a classification accuracy of up to 90% using vibrational data and an accuracy of up to 97% using the audible microphone data. Our results indicate the suitability of using audible sound and machine learning to monitor pharmaceutical processes. Moreover, since recording acoustic emissions is contactless, it readily complies with legal regulations and presents Good Manufacturing Practices. article_number: '2153' author: - first_name: Ruwen full_name: Fulek, Ruwen id: '79527' last_name: Fulek - first_name: Selina full_name: Ramm, Selina id: '68713' last_name: Ramm orcid: https://orcid.org/0000-0002-0502-8032 - first_name: Christian full_name: Kiera, Christian last_name: Kiera - first_name: Miriam full_name: Pein-Hackelbusch, Miriam id: '64952' last_name: Pein-Hackelbusch orcid: 0000-0002-7920-0595 - first_name: Ulrich full_name: Odefey, Ulrich id: '74218' last_name: Odefey citation: ama: Fulek R, Ramm S, Kiera C, Pein-Hackelbusch M, Odefey U. A machine learning approach to qualitatively evaluate different granulation phases by acoustic emissions. Pharmaceutics. 2023;15(8). doi:https://doi.org/10.3390/pharmaceutics15082153 apa: Fulek, R., Ramm, S., Kiera, C., Pein-Hackelbusch, M., & Odefey, U. (2023). A machine learning approach to qualitatively evaluate different granulation phases by acoustic emissions. Pharmaceutics, 15(8), Article 2153. https://doi.org/10.3390/pharmaceutics15082153 bjps: Fulek R et al. (2023) A Machine Learning Approach to Qualitatively Evaluate Different Granulation Phases by Acoustic Emissions. Pharmaceutics 15. chicago: Fulek, Ruwen, Selina Ramm, Christian Kiera, Miriam Pein-Hackelbusch, and Ulrich Odefey. “A Machine Learning Approach to Qualitatively Evaluate Different Granulation Phases by Acoustic Emissions.” Pharmaceutics 15, no. 8 (2023). https://doi.org/10.3390/pharmaceutics15082153. chicago-de: Fulek, Ruwen, Selina Ramm, Christian Kiera, Miriam Pein-Hackelbusch und Ulrich Odefey. 2023. A machine learning approach to qualitatively evaluate different granulation phases by acoustic emissions. Pharmaceutics 15, Nr. 8. doi:https://doi.org/10.3390/pharmaceutics15082153, . din1505-2-1: 'Fulek, Ruwen ; Ramm, Selina ; Kiera, Christian ; Pein-Hackelbusch, Miriam ; Odefey, Ulrich: A machine learning approach to qualitatively evaluate different granulation phases by acoustic emissions. In: Pharmaceutics Bd. 15. Basel, MDPI (2023), Nr. 8' havard: R. Fulek, S. Ramm, C. Kiera, M. Pein-Hackelbusch, U. Odefey, A machine learning approach to qualitatively evaluate different granulation phases by acoustic emissions, Pharmaceutics. 15 (2023). ieee: 'R. Fulek, S. Ramm, C. Kiera, M. Pein-Hackelbusch, and U. Odefey, “A machine learning approach to qualitatively evaluate different granulation phases by acoustic emissions,” Pharmaceutics, vol. 15, no. 8, Art. no. 2153, 2023, doi: https://doi.org/10.3390/pharmaceutics15082153.' mla: Fulek, Ruwen, et al. “A Machine Learning Approach to Qualitatively Evaluate Different Granulation Phases by Acoustic Emissions.” Pharmaceutics, vol. 15, no. 8, 2153, 2023, https://doi.org/10.3390/pharmaceutics15082153. short: R. Fulek, S. Ramm, C. Kiera, M. Pein-Hackelbusch, U. Odefey, Pharmaceutics 15 (2023). ufg: 'Fulek, Ruwen u. a.: A machine learning approach to qualitatively evaluate different granulation phases by acoustic emissions, in: Pharmaceutics 15 (2023), H. 8.' van: Fulek R, Ramm S, Kiera C, Pein-Hackelbusch M, Odefey U. A machine learning approach to qualitatively evaluate different granulation phases by acoustic emissions. Pharmaceutics. 2023;15(8). date_created: 2023-08-15T10:48:15Z date_updated: 2025-07-29T13:21:40Z department: - _id: DEP4022 - _id: DEP4028 - _id: DEP4014 doi: https://doi.org/10.3390/pharmaceutics15082153 external_id: isi: - '001119084200001' pmid: - '37631367' intvolume: ' 15' isi: '1' issue: '8' keyword: - wet granulation - acoustic classification - machine learning - convolutional neural networks language: - iso: eng main_file_link: - open_access: '1' url: https://www.mdpi.com/1999-4923/15/8/2153 oa: '1' place: Basel pmid: '1' publication: Pharmaceutics publication_identifier: eissn: - '1999-4923 ' publication_status: published publisher: MDPI quality_controlled: '1' status: public title: A machine learning approach to qualitatively evaluate different granulation phases by acoustic emissions type: scientific_journal_article user_id: '83781' volume: 15 year: '2023' ... --- _id: '10326' abstract: - lang: eng text: In the food industry, and especially in wines as products thereof, ethanol and sulfur dioxide play an equally important role. Both substances are important wine quality characteristics as they influence the taste and odor. As both substances comprise volatile matter, electronic noses should be applicable to discriminate the different qualities of wines. Our study investigates the influence of alcohol and sulfur dioxide on the discrimination ability of wines (especially those of the same grape variety) using two different electronic nose systems. One system is equipped with metal oxide sensors and the other with quartz crystal microbalance sensors. Contrary to indications in literature, where the alcohol content is discussed to have a large influence on e-nose results, it was shown that a difference of 1 % ethanol was not sufficient to allow accurate discrimination using Linear Discriminant Analysis by any system. On the positive side, the analyzed concentrations of ethanol (about 12 %) did not superimpose other volatile information. So difference in sulfur dioxide content gave an accuracy for sample discrimination of up to 90.6 % with MOS nose. Thus, we are so far partially able to discriminate wines with electronic noses based on their volatile imprint. author: - first_name: Julius full_name: Wörner, Julius id: '79011' last_name: Wörner - first_name: Helene full_name: Dörksen, Helene id: '46416' last_name: Dörksen - first_name: Miriam full_name: Pein-Hackelbusch, Miriam id: '64952' last_name: Pein-Hackelbusch orcid: 0000-0002-7920-0595 citation: ama: Wörner J, Dörksen H, Pein-Hackelbusch M. Key Indicators for the Discrimination of Wines by Electronic Noses.; 2023. doi:https://doi.org/10.1109/INDIN51400.2023.10217912 apa: Wörner, J., Dörksen, H., & Pein-Hackelbusch, M. (2023). Key Indicators for the Discrimination of Wines by Electronic Noses. In 2023 IEEE 21st International Conference on Industrial Informatics (INDIN). 21st International Conference on Industrial Informatics (INDIN), Lemgo. https://doi.org/10.1109/INDIN51400.2023.10217912 bjps: Wörner J, Dörksen H and Pein-Hackelbusch M (2023) Key Indicators for the Discrimination of Wines by Electronic Noses. . chicago: Wörner, Julius, Helene Dörksen, and Miriam Pein-Hackelbusch. Key Indicators for the Discrimination of Wines by Electronic Noses. 2023 IEEE 21st International Conference on Industrial Informatics (INDIN), 2023. https://doi.org/10.1109/INDIN51400.2023.10217912. chicago-de: Wörner, Julius, Helene Dörksen und Miriam Pein-Hackelbusch. 2023. Key Indicators for the Discrimination of Wines by Electronic Noses. 2023 IEEE 21st International Conference on Industrial Informatics (INDIN). doi:https://doi.org/10.1109/INDIN51400.2023.10217912, . din1505-2-1: 'Wörner, Julius ; Dörksen, Helene ; Pein-Hackelbusch, Miriam: Key Indicators for the Discrimination of Wines by Electronic Noses, 2023' havard: J. Wörner, H. Dörksen, M. Pein-Hackelbusch, Key Indicators for the Discrimination of Wines by Electronic Noses, 2023. ieee: 'J. Wörner, H. Dörksen, and M. Pein-Hackelbusch, Key Indicators for the Discrimination of Wines by Electronic Noses. 2023. doi: https://doi.org/10.1109/INDIN51400.2023.10217912.' mla: Wörner, Julius, et al. “Key Indicators for the Discrimination of Wines by Electronic Noses.” 2023 IEEE 21st International Conference on Industrial Informatics (INDIN), 2023, https://doi.org/10.1109/INDIN51400.2023.10217912. short: J. Wörner, H. Dörksen, M. Pein-Hackelbusch, Key Indicators for the Discrimination of Wines by Electronic Noses, 2023. ufg: 'Wörner, Julius/Dörksen, Helene/Pein-Hackelbusch, Miriam: Key Indicators for the Discrimination of Wines by Electronic Noses, o. O. 2023.' van: Wörner J, Dörksen H, Pein-Hackelbusch M. Key Indicators for the Discrimination of Wines by Electronic Noses. 2023 IEEE 21st International Conference on Industrial Informatics (INDIN). 2023. conference: end_date: 2023-07-20 location: Lemgo name: 21st International Conference on Industrial Informatics (INDIN) start_date: 2023-07-18 date_created: 2023-09-14T05:50:47Z date_updated: 2025-03-13T13:48:05Z department: - _id: DEP4000 - _id: DEP4028 doi: https://doi.org/10.1109/INDIN51400.2023.10217912 keyword: - Ethanol - Pipelines - Metals - Nose - Electronic noses - Sensor systems - Sensors - Quartz crystals - Linear discriminant analysis - Sulfur language: - iso: eng main_file_link: - open_access: '1' url: https://ieeexplore.ieee.org/document/10217912 oa: '1' publication: 2023 IEEE 21st International Conference on Industrial Informatics (INDIN) publication_status: published status: public title: Key Indicators for the Discrimination of Wines by Electronic Noses type: conference_speech user_id: '64952' year: '2023' ... --- _id: '10327' abstract: - lang: eng text: 'Wound infections are a major problem worldwide, both for the healthcare system and for patients affected. Currently available diagnostic methods to determine the responsible germs are time-consuming and costly. Wound infections are mostly caused by various bacteria, which in turn produce volatile organic compounds. From clinical experience, we know that depending on the bacteria involved, a specific odor impression can be expected. For this reason, we hypothesized that electronic noses, i.e., non-invasive electronic sensors for the detection of volatile organic compounds, are applicable for diagnostic purposes. By providing a comprehensive overview of the state-of-research, we tested our hypothesis. In particular, we addressed three overarching questions: 1) which sensor technologies are suitable for the diagnosis of wound infections and why? 2) how must the (biological) sample be prepared and presented to the measurement system? 3) which machine learning methods and algorithms have already proven successful for the classification of microorganisms? The corresponding articles have critically been reviewed and are discussed particularly in the context of their potential for clinical diagnostics. In summary, it can already be stated today that the use of electronic noses for the detection of bacteria in wound infections is a very interesting, fast and non-invasive method. However, reliable clinical studies are still missing and further research is necessary.' author: - first_name: Julius full_name: Wörner, Julius id: '79011' last_name: Wörner - first_name: Maurice full_name: Moelleken, Maurice last_name: Moelleken - first_name: Joachim full_name: Dissemond, Joachim last_name: Dissemond - first_name: Miriam full_name: Pein-Hackelbusch, Miriam id: '64952' last_name: Pein-Hackelbusch orcid: 0000-0002-7920-0595 citation: ama: 'Wörner J, Moelleken M, Dissemond J, Pein-Hackelbusch M. Supporting wound infection diagnosis: advancements and challenges with electronic noses. Frontiers in Sensors. 2023;4. doi:https://doi.org/10.3389/fsens.2023.1250756' apa: 'Wörner, J., Moelleken, M., Dissemond, J., & Pein-Hackelbusch, M. (2023). Supporting wound infection diagnosis: advancements and challenges with electronic noses. Frontiers in Sensors, 4. https://doi.org/10.3389/fsens.2023.1250756' bjps: 'Wörner J et al. (2023) Supporting Wound Infection Diagnosis: Advancements and Challenges with Electronic Noses. Frontiers in Sensors 4.' chicago: 'Wörner, Julius, Maurice Moelleken, Joachim Dissemond, and Miriam Pein-Hackelbusch. “Supporting Wound Infection Diagnosis: Advancements and Challenges with Electronic Noses.” Frontiers in Sensors 4 (2023). https://doi.org/10.3389/fsens.2023.1250756.' chicago-de: 'Wörner, Julius, Maurice Moelleken, Joachim Dissemond und Miriam Pein-Hackelbusch. 2023. Supporting wound infection diagnosis: advancements and challenges with electronic noses. Frontiers in Sensors 4. doi:https://doi.org/10.3389/fsens.2023.1250756, .' din1505-2-1: 'Wörner, Julius ; Moelleken, Maurice ; Dissemond, Joachim ; Pein-Hackelbusch, Miriam: Supporting wound infection diagnosis: advancements and challenges with electronic noses. In: Frontiers in Sensors Bd. 4.   Lausanne , Frontiers Media (2023)' havard: 'J. Wörner, M. Moelleken, J. Dissemond, M. Pein-Hackelbusch, Supporting wound infection diagnosis: advancements and challenges with electronic noses, Frontiers in Sensors. 4 (2023).' ieee: 'J. Wörner, M. Moelleken, J. Dissemond, and M. Pein-Hackelbusch, “Supporting wound infection diagnosis: advancements and challenges with electronic noses,” Frontiers in Sensors, vol. 4, 2023, doi: https://doi.org/10.3389/fsens.2023.1250756.' mla: 'Wörner, Julius, et al. “Supporting Wound Infection Diagnosis: Advancements and Challenges with Electronic Noses.” Frontiers in Sensors, vol. 4, 2023, https://doi.org/10.3389/fsens.2023.1250756.' short: J. Wörner, M. Moelleken, J. Dissemond, M. Pein-Hackelbusch, Frontiers in Sensors 4 (2023). ufg: 'Wörner, Julius u. a.: Supporting wound infection diagnosis: advancements and challenges with electronic noses, in: Frontiers in Sensors 4 (2023).' van: 'Wörner J, Moelleken M, Dissemond J, Pein-Hackelbusch M. Supporting wound infection diagnosis: advancements and challenges with electronic noses. Frontiers in Sensors. 2023;4.' date_created: 2023-09-14T05:55:33Z date_updated: 2025-03-13T14:07:57Z department: - _id: DEP4000 - _id: DEP4028 doi: https://doi.org/10.3389/fsens.2023.1250756 intvolume: ' 4' language: - iso: eng main_file_link: - open_access: '1' url: https://www.frontiersin.org/articles/10.3389/fsens.2023.1250756/full oa: '1' place: ' Lausanne ' publication: Frontiers in Sensors publication_identifier: eissn: - 2673-5067 publication_status: published publisher: Frontiers Media quality_controlled: '1' status: public title: 'Supporting wound infection diagnosis: advancements and challenges with electronic noses' type: scientific_journal_article user_id: '64952' volume: 4 year: '2023' ... --- _id: '10787' abstract: - lang: eng text: Cyber-physical production systems have emerged with the rise of Industry 4.0 in different industrial fields. Especially the food sector, where inhomogeneous input products like beer/yeast suspensions with different qualities and properties have yet slowed down automation, has potential for this evolution. This contribution presents optimization methods for a dynamical cross-flow filtration plant which is driven by an advanced control concept in combination with data driven product monitoring via inline near infrared spectroscopy (NIR) in order to improve energy savings and filtration performance. Using a hierarchical control and optimization structure, the non stationary batch process is steered towards a high production rate with low energy consumption for a variety of different input products. author: - first_name: Jörn full_name: Tebbe, Jörn id: '79072' last_name: Tebbe - first_name: Thomas full_name: Pawlik, Thomas id: '58915' last_name: Pawlik - first_name: Marc full_name: Trilling-Haasler, Marc id: '81622' last_name: Trilling-Haasler orcid: 0000-0002-3685-6383 - first_name: Jannis full_name: Löbner, Jannis id: '74097' last_name: Löbner - first_name: Markus full_name: Lange-Hegermann, Markus id: '71761' last_name: Lange-Hegermann - first_name: Jan full_name: Schneider, Jan id: '13209' last_name: Schneider orcid: 0000-0001-6401-8873 citation: ama: Tebbe J, Pawlik T, Trilling-Haasler M, Löbner J, Lange-Hegermann M, Schneider J. Holistic Optimization of a Dynamic Cross-Flow Filtration Process towards a Cyber-Physical System. (Jasperneite J, Wisniewski L, Fung Man K, Institute of Electrical and Electronics Engineers , eds.). IEEE; 2023:1-7. doi:10.1109/INDIN51400.2023.10217913 apa: Tebbe, J., Pawlik, T., Trilling-Haasler, M., Löbner, J., Lange-Hegermann, M., & Schneider, J. (2023). Holistic optimization of a dynamic cross-flow filtration process towards a cyber-physical system. In J. Jasperneite, L. Wisniewski, K. Fung Man, & Institute of Electrical and Electronics Engineers (Eds.), 2023 IEEE 21st International Conference on Industrial Informatics (INDIN) (pp. 1–7). IEEE. https://doi.org/10.1109/INDIN51400.2023.10217913 bjps: 'Tebbe J et al. (2023) Holistic Optimization of a Dynamic Cross-Flow Filtration Process towards a Cyber-Physical System, Jasperneite J et al. (eds). [Piscataway, NJ]: IEEE.' chicago: 'Tebbe, Jörn, Thomas Pawlik, Marc Trilling-Haasler, Jannis Löbner, Markus Lange-Hegermann, and Jan Schneider. Holistic Optimization of a Dynamic Cross-Flow Filtration Process towards a Cyber-Physical System. Edited by Jürgen Jasperneite, Lukasz Wisniewski, Kim Fung Man, and Institute of Electrical and Electronics Engineers . 2023 IEEE 21st International Conference on Industrial Informatics (INDIN). [Piscataway, NJ]: IEEE, 2023. https://doi.org/10.1109/INDIN51400.2023.10217913.' chicago-de: 'Tebbe, Jörn, Thomas Pawlik, Marc Trilling-Haasler, Jannis Löbner, Markus Lange-Hegermann und Jan Schneider. 2023. Holistic optimization of a dynamic cross-flow filtration process towards a cyber-physical system. Hg. von Jürgen Jasperneite, Lukasz Wisniewski, Kim Fung Man, und Institute of Electrical and Electronics Engineers . 2023 IEEE 21st International Conference on Industrial Informatics (INDIN). [Piscataway, NJ]: IEEE. doi:10.1109/INDIN51400.2023.10217913, .' din1505-2-1: 'Tebbe, Jörn ; Pawlik, Thomas ; Trilling-Haasler, Marc ; Löbner, Jannis ; Lange-Hegermann, Markus ; Schneider, Jan ; Jasperneite, J. ; Wisniewski, L. ; Fung Man, K. ; Institute of Electrical and Electronics Engineers (Hrsg.): Holistic optimization of a dynamic cross-flow filtration process towards a cyber-physical system. [Piscataway, NJ] : IEEE, 2023' havard: J. Tebbe, T. Pawlik, M. Trilling-Haasler, J. Löbner, M. Lange-Hegermann, J. Schneider, Holistic optimization of a dynamic cross-flow filtration process towards a cyber-physical system, IEEE, [Piscataway, NJ], 2023. ieee: 'J. Tebbe, T. Pawlik, M. Trilling-Haasler, J. Löbner, M. Lange-Hegermann, and J. Schneider, Holistic optimization of a dynamic cross-flow filtration process towards a cyber-physical system. [Piscataway, NJ]: IEEE, 2023, pp. 1–7. doi: 10.1109/INDIN51400.2023.10217913.' mla: Tebbe, Jörn, et al. “Holistic Optimization of a Dynamic Cross-Flow Filtration Process towards a Cyber-Physical System.” 2023 IEEE 21st International Conference on Industrial Informatics (INDIN), edited by Jürgen Jasperneite et al., IEEE, 2023, pp. 1–7, https://doi.org/10.1109/INDIN51400.2023.10217913. short: J. Tebbe, T. Pawlik, M. Trilling-Haasler, J. Löbner, M. Lange-Hegermann, J. Schneider, Holistic Optimization of a Dynamic Cross-Flow Filtration Process towards a Cyber-Physical System, IEEE, [Piscataway, NJ], 2023. ufg: 'Tebbe, Jörn u. a.: Holistic optimization of a dynamic cross-flow filtration process towards a cyber-physical system, hg. von Jasperneite, Jürgen u. a., [Piscataway, NJ] 2023.' van: 'Tebbe J, Pawlik T, Trilling-Haasler M, Löbner J, Lange-Hegermann M, Schneider J. Holistic optimization of a dynamic cross-flow filtration process towards a cyber-physical system. Jasperneite J, Wisniewski L, Fung Man K, Institute of Electrical and Electronics Engineers , editors. 2023 IEEE 21st International Conference on Industrial Informatics (INDIN). [Piscataway, NJ]: IEEE; 2023.' conference: end_date: 2023-07-20 location: Lemgo name: 21st International Conference on Industrial Informatics ; INDIN 2023 start_date: 2023-07-17 corporate_editor: - 'Institute of Electrical and Electronics Engineers ' date_created: 2023-11-21T08:04:41Z date_updated: 2025-06-26T07:48:22Z department: - _id: DEP4018 - _id: DEP1308 - _id: DEP4028 doi: 10.1109/INDIN51400.2023.10217913 editor: - first_name: Jürgen full_name: Jasperneite, Jürgen id: '1899' last_name: Jasperneite - first_name: Lukasz full_name: Wisniewski, Lukasz id: '1710' last_name: Wisniewski - first_name: Kim full_name: Fung Man, Kim last_name: Fung Man keyword: - Spectroscopy - Production systems - Filtration - Velocity control - Optimization methods - Cyber-physical systems - Nonhomogeneous media language: - iso: eng page: 1-7 place: '[Piscataway, NJ]' publication: 2023 IEEE 21st International Conference on Industrial Informatics (INDIN) publication_identifier: eisbn: - 978-1-6654-9313-0 isbn: - '978-1-6654-9314-7 ' issn: - 1935-4576 publication_status: published publisher: IEEE status: public title: Holistic optimization of a dynamic cross-flow filtration process towards a cyber-physical system type: conference_editor_article user_id: '83781' year: '2023' ... --- _id: '10788' abstract: - lang: eng text: For process monitoring, an adequate data preprocessing is crucial to link accessible inline process data with offline measured target variables. Literature, however, does not provide systematic preprocessing strategies. The effects of five different preprocessing strategies on data from a Dielectric Spectroscopy system applied to the Viable Cell Density (VCD) of a mammalian cell cultivation were thus evaluated. Single-frequency measurements are typically used to model the VCD over the growth phase using linear regression or the Cole-Cole model and served as a reference. As multi-frequency measurement is promising to model the VCD beyond the growth phase using Partial Least Squares Regression (PLSR), we further aimed to determine, whether replacing linear regression by PLSR shows comparable modeling performance. All five preprocessing strategies led to comparable results. Exemplary, when using capacitance values at a frequency of 3347 kHz, linear regression resulted in a R2 of 0.90 and a standard deviation of 0.4 % on average. Both normalization techniques had the same positive effect on the results of PLSR. The order of smoothing and normalization was irrelevant for both regression methods. Comparing the results of linear regression and PLSR, the latter obtained on average 9 % better results. Therefore, we concluded that PLSR is preferable over linear regression and is potentially suitable to model the VCD beyond the growth phase, which is suggested to be investigated based on more data sets. author: - first_name: Selina full_name: Ramm, Selina id: '68713' last_name: Ramm orcid: https://orcid.org/0000-0002-0502-8032 - first_name: Tanja full_name: Hernández Rodriguez, Tanja id: '52466' last_name: Hernández Rodriguez - first_name: Björn full_name: Frahm, Björn id: '45666' last_name: Frahm - first_name: Miriam full_name: Pein-Hackelbusch, Miriam id: '64952' last_name: Pein-Hackelbusch orcid: 0000-0002-7920-0595 citation: ama: Ramm S, Hernández Rodriguez T, Frahm B, Pein-Hackelbusch M. Systematic Preprocessing of Dielectric Spectroscopy Data and Estimating Viable Cell Densities. (Jasperneite J, Wisniewski L, Fung Man K, Institute of Electrical and Electronics Engineers , eds.). IEEE; 2023:1-6. doi:10.1109/INDIN51400.2023.10218012 apa: Ramm, S., Hernández Rodriguez, T., Frahm, B., & Pein-Hackelbusch, M. (2023). Systematic Preprocessing of Dielectric Spectroscopy Data and Estimating Viable Cell Densities. In J. Jasperneite, L. Wisniewski, K. Fung Man, & Institute of Electrical and Electronics Engineers (Eds.), 2023 IEEE 21st International Conference on Industrial Informatics (INDIN) (pp. 1–6). IEEE. https://doi.org/10.1109/INDIN51400.2023.10218012 bjps: 'Ramm S et al. (2023) Systematic Preprocessing of Dielectric Spectroscopy Data and Estimating Viable Cell Densities, Jasperneite J et al. (eds). [Piscataway, NJ]: IEEE.' chicago: 'Ramm, Selina, Tanja Hernández Rodriguez, Björn Frahm, and Miriam Pein-Hackelbusch. Systematic Preprocessing of Dielectric Spectroscopy Data and Estimating Viable Cell Densities. Edited by Jürgen Jasperneite, Lukasz Wisniewski, Kim Fung Man, and Institute of Electrical and Electronics Engineers . 2023 IEEE 21st International Conference on Industrial Informatics (INDIN). [Piscataway, NJ]: IEEE, 2023. https://doi.org/10.1109/INDIN51400.2023.10218012.' chicago-de: 'Ramm, Selina, Tanja Hernández Rodriguez, Björn Frahm und Miriam Pein-Hackelbusch. 2023. Systematic Preprocessing of Dielectric Spectroscopy Data and Estimating Viable Cell Densities. Hg. von Jürgen Jasperneite, Lukasz Wisniewski, Kim Fung Man, und Institute of Electrical and Electronics Engineers . 2023 IEEE 21st International Conference on Industrial Informatics (INDIN). [Piscataway, NJ]: IEEE. doi:10.1109/INDIN51400.2023.10218012, .' din1505-2-1: 'Ramm, Selina ; Hernández Rodriguez, Tanja ; Frahm, Björn ; Pein-Hackelbusch, Miriam ; Jasperneite, J. ; Wisniewski, L. ; Fung Man, K. ; Institute of Electrical and Electronics Engineers (Hrsg.): Systematic Preprocessing of Dielectric Spectroscopy Data and Estimating Viable Cell Densities. [Piscataway, NJ] : IEEE, 2023' havard: S. Ramm, T. Hernández Rodriguez, B. Frahm, M. Pein-Hackelbusch, Systematic Preprocessing of Dielectric Spectroscopy Data and Estimating Viable Cell Densities, IEEE, [Piscataway, NJ], 2023. ieee: 'S. Ramm, T. Hernández Rodriguez, B. Frahm, and M. Pein-Hackelbusch, Systematic Preprocessing of Dielectric Spectroscopy Data and Estimating Viable Cell Densities. [Piscataway, NJ]: IEEE, 2023, pp. 1–6. doi: 10.1109/INDIN51400.2023.10218012.' mla: Ramm, Selina, et al. “Systematic Preprocessing of Dielectric Spectroscopy Data and Estimating Viable Cell Densities.” 2023 IEEE 21st International Conference on Industrial Informatics (INDIN), edited by Jürgen Jasperneite et al., IEEE, 2023, pp. 1–6, https://doi.org/10.1109/INDIN51400.2023.10218012. short: S. Ramm, T. Hernández Rodriguez, B. Frahm, M. Pein-Hackelbusch, Systematic Preprocessing of Dielectric Spectroscopy Data and Estimating Viable Cell Densities, IEEE, [Piscataway, NJ], 2023. ufg: 'Ramm, Selina u. a.: Systematic Preprocessing of Dielectric Spectroscopy Data and Estimating Viable Cell Densities, hg. von Jasperneite, Jürgen u. a., [Piscataway, NJ] 2023.' van: 'Ramm S, Hernández Rodriguez T, Frahm B, Pein-Hackelbusch M. Systematic Preprocessing of Dielectric Spectroscopy Data and Estimating Viable Cell Densities. Jasperneite J, Wisniewski L, Fung Man K, Institute of Electrical and Electronics Engineers , editors. 2023 IEEE 21st International Conference on Industrial Informatics (INDIN). [Piscataway, NJ]: IEEE; 2023.' conference: end_date: 2023-07-20 location: Lemgo name: 21st International Conference on Industrial Informatics (INDIN) start_date: 2023-07-18 corporate_editor: - 'Institute of Electrical and Electronics Engineers ' date_created: 2023-11-21T08:17:12Z date_updated: 2025-04-29T07:38:03Z department: - _id: DEP4022 - _id: DEP4028 doi: 10.1109/INDIN51400.2023.10218012 editor: - first_name: Jürgen full_name: Jasperneite, Jürgen id: '1899' last_name: Jasperneite - first_name: Lukasz full_name: Wisniewski, Lukasz id: '1710' last_name: Wisniewski - first_name: Kim full_name: Fung Man, Kim last_name: Fung Man keyword: - Spectroscopy - Smoothing methods - Systematics - Phase measurement - Linear regression - Data models - Dielectric measurement language: - iso: eng main_file_link: - open_access: '1' url: https://ieeexplore.ieee.org/document/10218012 oa: '1' page: 1-6 place: '[Piscataway, NJ]' publication: 2023 IEEE 21st International Conference on Industrial Informatics (INDIN) publication_identifier: eisbn: - 978-1-6654-9313-0 isbn: - 978-1-6654-9314-7 issn: - 1935-4576 publication_status: published publisher: IEEE status: public title: Systematic Preprocessing of Dielectric Spectroscopy Data and Estimating Viable Cell Densities type: conference_editor_article user_id: '83781' year: '2023' ... --- _id: '11105' author: - first_name: Marta full_name: Psiuk, Marta last_name: Psiuk - first_name: Patrick full_name: Wilhelm, Patrick id: '12013' last_name: Wilhelm - first_name: Ulrich full_name: Müller, Ulrich id: '12119' last_name: Müller - first_name: Ronald full_name: Gebhardt, Ronald last_name: Gebhardt citation: ama: Psiuk M, Wilhelm P, Müller U, Gebhardt R. Die Bedeutung der Knäuelbildung bei künstlichen Oligomeren für kinetische Vorgänge wie das Fließen und die Übertragung der Erkenntnisse auf Lebensmittelprozesse.; 2023. apa: Psiuk, M., Wilhelm, P., Müller, U., & Gebhardt, R. (2023). Die Bedeutung der Knäuelbildung bei künstlichen Oligomeren für kinetische Vorgänge wie das Fließen und die Übertragung der Erkenntnisse auf Lebensmittelprozesse. ProcessNet-Fachgruppen-Sitzung Lebensmittelverfahrenstechnik, Bochum. bjps: Psiuk M et al. (2023) Die Bedeutung der Knäuelbildung bei künstlichen Oligomeren für kinetische Vorgänge wie das Fließen und die Übertragung der Erkenntnisse auf Lebensmittelprozesse. . chicago: Psiuk, Marta, Patrick Wilhelm, Ulrich Müller, and Ronald Gebhardt. Die Bedeutung der Knäuelbildung bei künstlichen Oligomeren für kinetische Vorgänge wie das Fließen und die Übertragung der Erkenntnisse auf Lebensmittelprozesse, 2023. chicago-de: Psiuk, Marta, Patrick Wilhelm, Ulrich Müller und Ronald Gebhardt. 2023. Die Bedeutung der Knäuelbildung bei künstlichen Oligomeren für kinetische Vorgänge wie das Fließen und die Übertragung der Erkenntnisse auf Lebensmittelprozesse. din1505-2-1: 'Psiuk, Marta ; Wilhelm, Patrick ; Müller, Ulrich ; Gebhardt, Ronald: Die Bedeutung der Knäuelbildung bei künstlichen Oligomeren für kinetische Vorgänge wie das Fließen und die Übertragung der Erkenntnisse auf Lebensmittelprozesse, 2023' havard: M. Psiuk, P. Wilhelm, U. Müller, R. Gebhardt, Die Bedeutung der Knäuelbildung bei künstlichen Oligomeren für kinetische Vorgänge wie das Fließen und die Übertragung der Erkenntnisse auf Lebensmittelprozesse, 2023. ieee: M. Psiuk, P. Wilhelm, U. Müller, and R. Gebhardt, Die Bedeutung der Knäuelbildung bei künstlichen Oligomeren für kinetische Vorgänge wie das Fließen und die Übertragung der Erkenntnisse auf Lebensmittelprozesse. 2023. mla: Psiuk, Marta, et al. Die Bedeutung der Knäuelbildung bei künstlichen Oligomeren für kinetische Vorgänge wie das Fließen und die Übertragung der Erkenntnisse auf Lebensmittelprozesse. 2023. short: M. Psiuk, P. Wilhelm, U. Müller, R. Gebhardt, Die Bedeutung der Knäuelbildung bei künstlichen Oligomeren für kinetische Vorgänge wie das Fließen und die Übertragung der Erkenntnisse auf Lebensmittelprozesse, 2023. ufg: 'Psiuk, Marta u. a.: Die Bedeutung der Knäuelbildung bei künstlichen Oligomeren für kinetische Vorgänge wie das Fließen und die Übertragung der Erkenntnisse auf Lebensmittelprozesse, o. O. 2023.' van: Psiuk M, Wilhelm P, Müller U, Gebhardt R. Die Bedeutung der Knäuelbildung bei künstlichen Oligomeren für kinetische Vorgänge wie das Fließen und die Übertragung der Erkenntnisse auf Lebensmittelprozesse. 2023. conference: end_date: 2023-03-15 location: Bochum name: ProcessNet-Fachgruppen-Sitzung Lebensmittelverfahrenstechnik start_date: 2023-03-14 date_created: 2024-02-23T15:36:26Z date_updated: 2024-10-25T12:50:47Z department: - _id: DEP4009 - _id: DEP4028 keyword: - rheology - oligomere - flow curves - activation energy - temperature sweep - temperature dependence - arrhenius plot language: - iso: ger status: public title: Die Bedeutung der Knäuelbildung bei künstlichen Oligomeren für kinetische Vorgänge wie das Fließen und die Übertragung der Erkenntnisse auf Lebensmittelprozesse type: conference_speech user_id: '12013' year: '2023' ... --- _id: '11106' author: - first_name: Bayan full_name: Barakat, Bayan last_name: Barakat - first_name: Knut full_name: Schwarzer, Knut id: '13329' last_name: Schwarzer - first_name: Patrick full_name: Wilhelm, Patrick id: '12013' last_name: Wilhelm - first_name: Ulrich full_name: Müller, Ulrich last_name: Müller citation: ama: Barakat B, Schwarzer K, Wilhelm P, Müller U. Untersuchung des Drüsenschuppenaufschlusses bei Oregano-Pflanzen in Abhängigkeit vom Druck und der Temperatur mittels einer modifizierten Sichtzellen-Apparatur.; 2023. apa: Barakat, B., Schwarzer, K., Wilhelm, P., & Müller, U. (2023). Untersuchung des Drüsenschuppenaufschlusses bei Oregano-Pflanzen in Abhängigkeit vom Druck und der Temperatur mittels einer modifizierten Sichtzellen-Apparatur. ProcessNet-Fachgruppen-Sitzung Lebensmittelverfahrenstechnik, Bochum. bjps: Barakat B et al. (2023) Untersuchung des Drüsenschuppenaufschlusses bei Oregano-Pflanzen in Abhängigkeit vom Druck und der Temperatur mittels einer modifizierten Sichtzellen-Apparatur. . chicago: Barakat, Bayan, Knut Schwarzer, Patrick Wilhelm, and Ulrich Müller. Untersuchung des Drüsenschuppenaufschlusses bei Oregano-Pflanzen in Abhängigkeit vom Druck und der Temperatur mittels einer modifizierten Sichtzellen-Apparatur, 2023. chicago-de: Barakat, Bayan, Knut Schwarzer, Patrick Wilhelm und Ulrich Müller. 2023. Untersuchung des Drüsenschuppenaufschlusses bei Oregano-Pflanzen in Abhängigkeit vom Druck und der Temperatur mittels einer modifizierten Sichtzellen-Apparatur. din1505-2-1: 'Barakat, Bayan ; Schwarzer, Knut ; Wilhelm, Patrick ; Müller, Ulrich: Untersuchung des Drüsenschuppenaufschlusses bei Oregano-Pflanzen in Abhängigkeit vom Druck und der Temperatur mittels einer modifizierten Sichtzellen-Apparatur, 2023' havard: B. Barakat, K. Schwarzer, P. Wilhelm, U. Müller, Untersuchung des Drüsenschuppenaufschlusses bei Oregano-Pflanzen in Abhängigkeit vom Druck und der Temperatur mittels einer modifizierten Sichtzellen-Apparatur, 2023. ieee: B. Barakat, K. Schwarzer, P. Wilhelm, and U. Müller, Untersuchung des Drüsenschuppenaufschlusses bei Oregano-Pflanzen in Abhängigkeit vom Druck und der Temperatur mittels einer modifizierten Sichtzellen-Apparatur. 2023. mla: Barakat, Bayan, et al. Untersuchung des Drüsenschuppenaufschlusses bei Oregano-Pflanzen in Abhängigkeit vom Druck und der Temperatur mittels einer modifizierten Sichtzellen-Apparatur. 2023. short: B. Barakat, K. Schwarzer, P. Wilhelm, U. Müller, Untersuchung des Drüsenschuppenaufschlusses bei Oregano-Pflanzen in Abhängigkeit vom Druck und der Temperatur mittels einer modifizierten Sichtzellen-Apparatur, 2023. ufg: 'Barakat, Bayan u. a.: Untersuchung des Drüsenschuppenaufschlusses bei Oregano-Pflanzen in Abhängigkeit vom Druck und der Temperatur mittels einer modifizierten Sichtzellen-Apparatur, o. O. 2023.' van: Barakat B, Schwarzer K, Wilhelm P, Müller U. Untersuchung des Drüsenschuppenaufschlusses bei Oregano-Pflanzen in Abhängigkeit vom Druck und der Temperatur mittels einer modifizierten Sichtzellen-Apparatur. 2023. conference: end_date: 2023-03-15 location: Bochum name: ProcessNet-Fachgruppen-Sitzung Lebensmittelverfahrenstechnik start_date: 2023-03-14 date_created: 2024-02-23T15:45:59Z date_updated: 2024-11-06T16:26:37Z department: - _id: DEP4009 - _id: DEP4028 keyword: - essential oil - oregano - steam distillation - vacuum - temperature impact - oil glandular language: - iso: ger status: public title: Untersuchung des Drüsenschuppenaufschlusses bei Oregano-Pflanzen in Abhängigkeit vom Druck und der Temperatur mittels einer modifizierten Sichtzellen-Apparatur type: conference_poster user_id: '12013' year: '2023' ... --- _id: '11107' author: - first_name: Euphinette Amba full_name: Bekonda, Euphinette Amba last_name: Bekonda - first_name: Bayan full_name: Barakat, Bayan last_name: Barakat - first_name: Knut full_name: Schwarzer, Knut id: '13329' last_name: Schwarzer - first_name: Patrick full_name: Wilhelm, Patrick id: '12013' last_name: Wilhelm - first_name: Ulrich full_name: Müller, Ulrich id: '12119' last_name: Müller citation: ama: Bekonda EA, Barakat B, Schwarzer K, Wilhelm P, Müller U. Untersuchung des Berstverhaltens von Drüsenschuppen der Ätherisch-Ölpflanze Oregano im Unterdruck.; 2023. apa: Bekonda, E. A., Barakat, B., Schwarzer, K., Wilhelm, P., & Müller, U. (2023). Untersuchung des Berstverhaltens von Drüsenschuppen der Ätherisch-Ölpflanze Oregano im Unterdruck. 9. DFA-Tagung für Arznei- und Gewürzpflanzenforschung, Freising. bjps: Bekonda EA et al. (2023) Untersuchung des Berstverhaltens von Drüsenschuppen der Ätherisch-Ölpflanze Oregano im Unterdruck. . chicago: Bekonda, Euphinette Amba, Bayan Barakat, Knut Schwarzer, Patrick Wilhelm, and Ulrich Müller. Untersuchung des Berstverhaltens von Drüsenschuppen der Ätherisch-Ölpflanze Oregano im Unterdruck, 2023. chicago-de: Bekonda, Euphinette Amba, Bayan Barakat, Knut Schwarzer, Patrick Wilhelm und Ulrich Müller. 2023. Untersuchung des Berstverhaltens von Drüsenschuppen der Ätherisch-Ölpflanze Oregano im Unterdruck. din1505-2-1: 'Bekonda, Euphinette Amba ; Barakat, Bayan ; Schwarzer, Knut ; Wilhelm, Patrick ; Müller, Ulrich: Untersuchung des Berstverhaltens von Drüsenschuppen der Ätherisch-Ölpflanze Oregano im Unterdruck, 2023' havard: E.A. Bekonda, B. Barakat, K. Schwarzer, P. Wilhelm, U. Müller, Untersuchung des Berstverhaltens von Drüsenschuppen der Ätherisch-Ölpflanze Oregano im Unterdruck, 2023. ieee: E. A. Bekonda, B. Barakat, K. Schwarzer, P. Wilhelm, and U. Müller, Untersuchung des Berstverhaltens von Drüsenschuppen der Ätherisch-Ölpflanze Oregano im Unterdruck. 2023. mla: Bekonda, Euphinette Amba, et al. Untersuchung des Berstverhaltens von Drüsenschuppen der Ätherisch-Ölpflanze Oregano im Unterdruck. 2023. short: E.A. Bekonda, B. Barakat, K. Schwarzer, P. Wilhelm, U. Müller, Untersuchung des Berstverhaltens von Drüsenschuppen der Ätherisch-Ölpflanze Oregano im Unterdruck, 2023. ufg: 'Bekonda, Euphinette Amba u. a.: Untersuchung des Berstverhaltens von Drüsenschuppen der Ätherisch-Ölpflanze Oregano im Unterdruck, o. O. 2023.' van: Bekonda EA, Barakat B, Schwarzer K, Wilhelm P, Müller U. Untersuchung des Berstverhaltens von Drüsenschuppen der Ätherisch-Ölpflanze Oregano im Unterdruck. 2023. conference: end_date: 2023-09-14 location: Freising name: 9. DFA-Tagung für Arznei- und Gewürzpflanzenforschung start_date: 2023-09-11 date_created: 2024-02-23T15:54:43Z date_updated: 2024-11-06T16:26:55Z department: - _id: DEP4009 - _id: DEP4028 keyword: - essential oil - oregano - steam distillation - vacuum - temperature impact - oil glandular language: - iso: ger status: public title: Untersuchung des Berstverhaltens von Drüsenschuppen der Ätherisch-Ölpflanze Oregano im Unterdruck type: conference_poster user_id: '12013' year: '2023' ... --- _id: '11109' author: - first_name: André full_name: Blome, André id: '62117' last_name: Blome - first_name: Mario full_name: Luttmann, Mario id: '63215' last_name: Luttmann - first_name: Mario full_name: Jekle, Mario last_name: Jekle - first_name: Björn full_name: Frahm, Björn id: '45666' last_name: Frahm - first_name: Ulrich full_name: Müller, Ulrich id: '12119' last_name: Müller citation: ama: Blome A, Luttmann M, Jekle M, Frahm B, Müller U. Untersuchung der räumlichen Verteilung von viskoelastischen Kenngrößen während der Weizenteigbereitung.; 2023. apa: Blome, A., Luttmann, M., Jekle, M., Frahm, B., & Müller, U. (2023). Untersuchung der räumlichen Verteilung von viskoelastischen Kenngrößen während der Weizenteigbereitung. ProcessNet-Fachgruppen-Sitzung Lebensmittelverfahrenstechnik, Bochum. bjps: Blome A et al. (2023) Untersuchung der räumlichen Verteilung von viskoelastischen Kenngrößen während der Weizenteigbereitung. . chicago: Blome, André, Mario Luttmann, Mario Jekle, Björn Frahm, and Ulrich Müller. Untersuchung der räumlichen Verteilung von viskoelastischen Kenngrößen während der Weizenteigbereitung, 2023. chicago-de: Blome, André, Mario Luttmann, Mario Jekle, Björn Frahm und Ulrich Müller. 2023. Untersuchung der räumlichen Verteilung von viskoelastischen Kenngrößen während der Weizenteigbereitung. din1505-2-1: 'Blome, André ; Luttmann, Mario ; Jekle, Mario ; Frahm, Björn ; Müller, Ulrich: Untersuchung der räumlichen Verteilung von viskoelastischen Kenngrößen während der Weizenteigbereitung, 2023' havard: A. Blome, M. Luttmann, M. Jekle, B. Frahm, U. Müller, Untersuchung der räumlichen Verteilung von viskoelastischen Kenngrößen während der Weizenteigbereitung, 2023. ieee: A. Blome, M. Luttmann, M. Jekle, B. Frahm, and U. Müller, Untersuchung der räumlichen Verteilung von viskoelastischen Kenngrößen während der Weizenteigbereitung. 2023. mla: Blome, André, et al. Untersuchung der räumlichen Verteilung von viskoelastischen Kenngrößen während der Weizenteigbereitung. 2023. short: A. Blome, M. Luttmann, M. Jekle, B. Frahm, U. Müller, Untersuchung der räumlichen Verteilung von viskoelastischen Kenngrößen während der Weizenteigbereitung, 2023. ufg: 'Blome, André u. a.: Untersuchung der räumlichen Verteilung von viskoelastischen Kenngrößen während der Weizenteigbereitung, o. O. 2023.' van: Blome A, Luttmann M, Jekle M, Frahm B, Müller U. Untersuchung der räumlichen Verteilung von viskoelastischen Kenngrößen während der Weizenteigbereitung. 2023. conference: end_date: 2023-03-15 location: Bochum name: ProcessNet-Fachgruppen-Sitzung Lebensmittelverfahrenstechnik start_date: 2023-03-14 date_created: 2024-02-23T16:23:17Z date_updated: 2025-10-17T18:23:17Z department: - _id: DEP4000 - _id: DEP4028 - _id: DEP1308 language: - iso: ger status: public title: Untersuchung der räumlichen Verteilung von viskoelastischen Kenngrößen während der Weizenteigbereitung type: conference_speech user_id: '81304' year: '2023' ... --- _id: '11110' author: - first_name: André full_name: Blome, André id: '62117' last_name: Blome - first_name: Mario full_name: Luttmann, Mario id: '63215' last_name: Luttmann - first_name: Jan full_name: Segermann, Jan id: '81965' last_name: Segermann - first_name: Mario full_name: Jekle, Mario last_name: Jekle - first_name: Björn full_name: Frahm, Björn id: '45666' last_name: Frahm - first_name: Ulrich full_name: Müller, Ulrich id: '12119' last_name: Müller citation: ama: Blome A, Luttmann M, Segermann J, Jekle M, Frahm B, Müller U. Vorstellung des Projektes „Teig 4.0“ - Prozessoptimierung im Bereich der industriellen Weizenteigverarbeitung.; 2023. apa: Blome, A., Luttmann, M., Segermann, J., Jekle, M., Frahm, B., & Müller, U. (2023). Vorstellung des Projektes „Teig 4.0“ - Prozessoptimierung im Bereich der industriellen Weizenteigverarbeitung. ProcessNet-Fachgruppen-Sitzung Lebensmittelverfahrenstechnik, Bochum. bjps: Blome A et al. (2023) Vorstellung des Projektes „Teig 4.0“ - Prozessoptimierung im Bereich der industriellen Weizenteigverarbeitung. . chicago: Blome, André, Mario Luttmann, Jan Segermann, Mario Jekle, Björn Frahm, and Ulrich Müller. Vorstellung des Projektes „Teig 4.0“ - Prozessoptimierung im Bereich der industriellen Weizenteigverarbeitung, 2023. chicago-de: Blome, André, Mario Luttmann, Jan Segermann, Mario Jekle, Björn Frahm und Ulrich Müller. 2023. Vorstellung des Projektes „Teig 4.0“ - Prozessoptimierung im Bereich der industriellen Weizenteigverarbeitung. din1505-2-1: 'Blome, André ; Luttmann, Mario ; Segermann, Jan ; Jekle, Mario ; Frahm, Björn ; Müller, Ulrich: Vorstellung des Projektes „Teig 4.0“ - Prozessoptimierung im Bereich der industriellen Weizenteigverarbeitung, 2023' havard: A. Blome, M. Luttmann, J. Segermann, M. Jekle, B. Frahm, U. Müller, Vorstellung des Projektes „Teig 4.0“ - Prozessoptimierung im Bereich der industriellen Weizenteigverarbeitung, 2023. ieee: A. Blome, M. Luttmann, J. Segermann, M. Jekle, B. Frahm, and U. Müller, Vorstellung des Projektes „Teig 4.0“ - Prozessoptimierung im Bereich der industriellen Weizenteigverarbeitung. 2023. mla: Blome, André, et al. Vorstellung des Projektes „Teig 4.0“ - Prozessoptimierung im Bereich der industriellen Weizenteigverarbeitung. 2023. short: A. Blome, M. Luttmann, J. Segermann, M. Jekle, B. Frahm, U. Müller, Vorstellung des Projektes „Teig 4.0“ - Prozessoptimierung im Bereich der industriellen Weizenteigverarbeitung, 2023. ufg: 'Blome, André u. a.: Vorstellung des Projektes „Teig 4.0“ - Prozessoptimierung im Bereich der industriellen Weizenteigverarbeitung, o. O. 2023.' van: Blome A, Luttmann M, Segermann J, Jekle M, Frahm B, Müller U. Vorstellung des Projektes „Teig 4.0“ - Prozessoptimierung im Bereich der industriellen Weizenteigverarbeitung. 2023. conference: end_date: 2023-03-15 location: Bochum name: ProcessNet-Fachgruppen-Sitzung Lebensmittelverfahrenstechnik start_date: 2023-03-14 date_created: 2024-02-23T16:32:00Z date_updated: 2025-10-17T18:23:34Z department: - _id: DEP4000 - _id: DEP4028 - _id: DEP5023 - _id: DEP1308 language: - iso: ger status: public title: Vorstellung des Projektes „Teig 4.0“ - Prozessoptimierung im Bereich der industriellen Weizenteigverarbeitung type: conference_poster user_id: '81304' year: '2023' ... --- _id: '9697' abstract: - lang: eng text: Continuous processes offer more environmentally friendlier beer production compared to the batch production. However, the continuous production of mashing has not become state-of-the-art in the brewing industry. The controllability and flexibility of this process still has hurdles for practical implementation, but which are necessary to react to changing raw materials. Once overcome, a continuous mashing can be efficiently adapted to the raw materials. Both mean residence time and temperature were investigated as key parameters to influence the extract and fermentable sugar content of the wort. The continuous mashing process was implemented as continuous stirred tank reactor (CSTR) cascade consisting of mashing in (20°C), protein rest (50°C), β-amylase rest (62-64°C), saccharification rest (72°C) and mashing out (78°C). Two different temperature settings for the β-amylase rest were investigated with particular emphasis on fermentable sugars. Analysis of Variance (ANOVA) and a post-hoc analysis showed that the mean residence time and temperature settings were suitable control parameters for the fermentable sugars. In the experimental conditions, the most pronounced effect was with the β-amylase rest. These results broaden the understanding of heterogenous CSTR mashing systems about assembly and selection of process parameters author: - first_name: Patrick full_name: Wefing, Patrick id: '68976' last_name: Wefing - first_name: Marc full_name: Trilling, Marc id: '81622' last_name: Trilling orcid: 0000-0002-3685-6383 - first_name: Arthur full_name: Gossen, Arthur id: '76446' last_name: Gossen - first_name: Peter full_name: Neubauer, Peter last_name: Neubauer - first_name: Jan full_name: Schneider, Jan id: '13209' last_name: Schneider orcid: 0000-0001-6401-8873 citation: ama: Wefing P, Trilling M, Gossen A, Neubauer P, Schneider J. A continuous mashing plant controlled by mean residence time. Journal of The Institute of Brewing. 2023;129(1):1-23. doi:10.58430/jib.v129i1.7 apa: Wefing, P., Trilling, M., Gossen, A., Neubauer, P., & Schneider, J. (2023). A continuous mashing plant controlled by mean residence time. Journal of The Institute of Brewing, 129(1), 1–23. https://doi.org/10.58430/jib.v129i1.7 bjps: Wefing P et al. (2023) A Continuous Mashing Plant Controlled by Mean Residence Time. Journal of The Institute of Brewing 129, 1–23. chicago: 'Wefing, Patrick, Marc Trilling, Arthur Gossen, Peter Neubauer, and Jan Schneider. “A Continuous Mashing Plant Controlled by Mean Residence Time.” Journal of The Institute of Brewing 129, no. 1 (2023): 1–23. https://doi.org/10.58430/jib.v129i1.7.' chicago-de: 'Wefing, Patrick, Marc Trilling, Arthur Gossen, Peter Neubauer und Jan Schneider. 2023. A continuous mashing plant controlled by mean residence time. Journal of The Institute of Brewing 129, Nr. 1: 1–23. doi:10.58430/jib.v129i1.7, .' din1505-2-1: 'Wefing, Patrick ; Trilling, Marc ; Gossen, Arthur ; Neubauer, Peter ; Schneider, Jan: A continuous mashing plant controlled by mean residence time. In: Journal of The Institute of Brewing Bd. 129, Wiley (2023), Nr. 1, S. 1–23' havard: P. Wefing, M. Trilling, A. Gossen, P. Neubauer, J. Schneider, A continuous mashing plant controlled by mean residence time, Journal of The Institute of Brewing. 129 (2023) 1–23. ieee: 'P. Wefing, M. Trilling, A. Gossen, P. Neubauer, and J. Schneider, “A continuous mashing plant controlled by mean residence time,” Journal of The Institute of Brewing, vol. 129, no. 1, pp. 1–23, 2023, doi: 10.58430/jib.v129i1.7.' mla: Wefing, Patrick, et al. “A Continuous Mashing Plant Controlled by Mean Residence Time.” Journal of The Institute of Brewing, vol. 129, no. 1, 2023, pp. 1–23, https://doi.org/10.58430/jib.v129i1.7. short: P. Wefing, M. Trilling, A. Gossen, P. Neubauer, J. Schneider, Journal of The Institute of Brewing 129 (2023) 1–23. ufg: 'Wefing, Patrick u. a.: A continuous mashing plant controlled by mean residence time, in: Journal of The Institute of Brewing 129 (2023), H. 1,  S. 1–23.' van: Wefing P, Trilling M, Gossen A, Neubauer P, Schneider J. A continuous mashing plant controlled by mean residence time. Journal of The Institute of Brewing. 2023;129(1):1–23. date_created: 2023-04-12T07:26:12Z date_updated: 2025-01-30T15:33:02Z ddc: - '600' department: - _id: DEP4018 - _id: DEP1308 - _id: DEP4028 doi: 10.58430/jib.v129i1.7 has_accepted_license: '1' intvolume: ' 129' issue: '1' keyword: - ontinuous mashing - continuous stirred tank reactor - mean residence time - fermentable sugar language: - iso: eng main_file_link: - open_access: '1' oa: '1' page: 1-23 publication: Journal of The Institute of Brewing publication_status: published publisher: Wiley quality_controlled: '1' status: public title: A continuous mashing plant controlled by mean residence time type: scientific_journal_article user_id: '83781' volume: 129 year: '2023' ... --- _id: '12705' abstract: - lang: eng text: This dataset contains spectroscopic measurement data and Orange project files used in the INDIN 2023 paper "A Novel Spectroscopic Approach for Vaseline Quality Discrimination". author: - first_name: Niels Hendrik full_name: Fliedner, Niels Hendrik id: '58709' last_name: Fliedner - first_name: Volker full_name: Lohweg, Volker id: '1804' last_name: Lohweg orcid: 0000-0002-3325-7887 - first_name: Miriam full_name: Pein-Hackelbusch, Miriam id: '64952' last_name: Pein-Hackelbusch orcid: 0000-0002-7920-0595 citation: ama: Fliedner NH, Lohweg V, Pein-Hackelbusch M. Dataset for A Novel Spectroscopic Approach for Vaseline Quality Discrimination. zenodo; 2023. doi:10.5281/ZENODO.7782807 apa: Fliedner, N. H., Lohweg, V., & Pein-Hackelbusch, M. (2023). Dataset for A Novel Spectroscopic Approach for Vaseline Quality Discrimination. zenodo. https://doi.org/10.5281/ZENODO.7782807 bjps: Fliedner NH, Lohweg V and Pein-Hackelbusch M (2023) Dataset for A Novel Spectroscopic Approach for Vaseline Quality Discrimination. zenodo. chicago: Fliedner, Niels Hendrik, Volker Lohweg, and Miriam Pein-Hackelbusch. Dataset for A Novel Spectroscopic Approach for Vaseline Quality Discrimination. zenodo, 2023. https://doi.org/10.5281/ZENODO.7782807. chicago-de: Fliedner, Niels Hendrik, Volker Lohweg und Miriam Pein-Hackelbusch. 2023. Dataset for A Novel Spectroscopic Approach for Vaseline Quality Discrimination. zenodo. doi:10.5281/ZENODO.7782807, . din1505-2-1: 'Fliedner, Niels Hendrik ; Lohweg, Volker ; Pein-Hackelbusch, Miriam: Dataset for A Novel Spectroscopic Approach for Vaseline Quality Discrimination : zenodo, 2023' havard: N.H. Fliedner, V. Lohweg, M. Pein-Hackelbusch, Dataset for A Novel Spectroscopic Approach for Vaseline Quality Discrimination, zenodo, 2023. ieee: 'N. H. Fliedner, V. Lohweg, and M. Pein-Hackelbusch, Dataset for A Novel Spectroscopic Approach for Vaseline Quality Discrimination. zenodo, 2023. doi: 10.5281/ZENODO.7782807.' mla: Fliedner, Niels Hendrik, et al. Dataset for A Novel Spectroscopic Approach for Vaseline Quality Discrimination. zenodo, 2023, https://doi.org/10.5281/ZENODO.7782807. short: N.H. Fliedner, V. Lohweg, M. Pein-Hackelbusch, Dataset for A Novel Spectroscopic Approach for Vaseline Quality Discrimination, zenodo, 2023. ufg: 'Fliedner, Niels Hendrik/Lohweg, Volker/Pein-Hackelbusch, Miriam: Dataset for A Novel Spectroscopic Approach for Vaseline Quality Discrimination, o. O. 2023.' van: Fliedner NH, Lohweg V, Pein-Hackelbusch M. Dataset for A Novel Spectroscopic Approach for Vaseline Quality Discrimination. zenodo; 2023. date_created: 2025-03-13T11:07:23Z date_updated: 2025-10-10T07:48:02Z department: - _id: DEP4028 doi: 10.5281/ZENODO.7782807 main_file_link: - open_access: '1' url: https://zenodo.org/records/7782808 oa: '1' publisher: zenodo status: public title: Dataset for A Novel Spectroscopic Approach for Vaseline Quality Discrimination type: research_data user_id: '64952' year: '2023' ... --- _id: '13335' abstract: - lang: eng text: "The process of thermal preservation of liquid foods is a safety-relevant process step in the processing of products such as fruit juices and is associated with a high-energy expenditure and safety margin. There are already various approaches to improve this conventionally managed process step in terms of product and resource preservation. Compared to these novel technologies, the use of real-time process analytics offers great potential to improve already existing process plants by implementing inline capable process analytical tools. This allows direct control of the reactions taking place and changes during the running process. Instead of post process, random product control, quality control during the process can be made rendered. The chemical and pharmaceutical industry serves as a reference industry for the use of process analytical tools, although the reactions and product matrices are less complex. In the food industry, on the other hand, there is a greater variation in raw materials and intermediate products. In addition, a large number of reactions can take place in parallel within a process, and the physical states and properties of the individual components can vary. A uniform set of rules for the use of process analytical tools does not exist here. Each product, each process provides its own research potential, so that a large research gap opens up in the area of the food industry.\r\nIn order to contribute to closing this gap, this thesis presents a novel approach to improve the process of pasteurization of liquid food. For fruit juices as an application, near infrared spectroscopy in combination with chemometric methods was applied to make the process more product specific. Based on known weaknesses of the process, the relevant aspects for a product-specific treatment were identified. In the further course, the suitability of near infrared spectroscopy as a process analytical tool in the process of pasteurization was verified. Moreover, it was investigated whether a sufficiently accurate identification of the product type as well as the microbiologically relevant properties can be achieved by the application of chemometric methods. In the course of this, the suitability of the measurement methodology was confirmed and solutions were established for any process influences. The product classification and description of the microbiologically relevant parameters extract content and pH value were also implemented with sufficient accuracy. Knowing the destruction kinetics of relevant microorganisms, the product-specific determination of target values for the necessary lethal heat input could be realized. In addition, an analysis of the actual values was carried out on the basis of a chemometric regression method by inferring the microbiological pasteurization effect through the chemical reaction of acid hydrolytic sucrose degradation by means of the indirect approach. This required knowledge of the chemical reaction kinetics and mahematical modeling of the degradation behavior. The novel approach could be confirmed by calculations using results from off-line analysis, whereas the use of near infrared spectroscopy as an inline method still revealed potential for optimization with respect to measurement accuracies.\r\nIn summary, the results of this work provide a promising opportunity to make conventional processes for the preservation of liquid foods more product-specific by using near-infrared spectroscopy as an inline-capable and multimodal sensor technique, leading to an increase in process efficiency and product quality." - lang: ger text: "Der Prozess der thermischen Haltbarmachung von flüssigen Lebensmitteln ist ein sicherheitsrelevanter Prozessschritt in der Verarbeitung von Produkten wie Fruchtsäften und ist mit einem hohen energetischen Aufwand und Sicherheitszuschlag verbunden. Um diesen konventionell geführten Prozessschritt hinsichtlich Produkt- und Ressourcenschonung zu optimieren, gibt es bereits verschiedene Ansätze. Im Vergleich zu neuartigen Technologien bietet der Einsatz von Echtzeit-Prozessanalytik großes Potential bereits bestehende Prozessanlagen durch die Implementierung inlinefähiger Prozessanalysetools zu verbessern. Dies ermöglicht eine Kontrolle ablaufender Reaktionen im laufenden Prozess. Anstelle nachgelagerter, stichprobenartiger Produktkontrolle kann eine Qualitätslenkung im Prozess erfolgen. Vorbildindustrie bezüglich des Einsatzes von Prozessanalysetools ist die pharmazeutische Industrie, wo Reaktionen und Produktmatrices allerdings weniger komplex sind. In der Lebensmittelindustrie gibt es eine größere Schwankungsbreite der Rohstoffe und Zwischenprodukte. Zudem können innerhalb eines Prozesses eine Vielzahl an Reaktionen parallel ablaufen und die Zustandsformen und Eigenschaften der einzelnen Komponenten variieren. Ein einheitliches Regelwerk zum Einsatz der Prozessanalysetools existiert nicht. Jedes Produkt, jeder Prozess liefert eigenes Forschungspotential, sodass sich im Bereich der Lebensmittelindustrie eine große Forschungslücke auftut.\r\nUm einen Beitrag zur Schließung dieser Lücke zu leisten, zeigt diese Arbeit einen neuartigen Lösungsansatz auf, um den Prozess der Pasteurisation flüssiger Lebensmittel zu verbessern. Am Anwendungsfall von Fruchtsäften wurde der Einsatz von Nahinfrarotspektroskopie in Kombination mit chemometrischen Methoden genutzt, um den Prozess produktspezifischer zu gestalten. Ausgehend von bekannten Schwachstellen des Prozesses wurden die relevanten Aspekte identifiziert, deren Kenntnis für eine produktspezifische Behandlung relevant sind. Angefangen mit der Überprüfung der Eignung von Nahinfrarotspektroskopie als Prozessanalysetool im Prozess der Pasteurisation, wurde untersucht, ob eine Identifikation des Produkttyps sowie der mikrobiologisch relevanten Eigenschaften durch die Anwendung chemometrischer Methoden erfolgen kann. In diesem Zuge konnte eine Eignung der Messmethodik bestätigt werden und für etwaige Prozesseinflüsse Lösungsansätze etabliert werden. Auch die Produktklassifizierung und Beschreibung der mikrobiologisch relevanten Parameter Extraktgehalt und pH-Wert wurden hinreichend genau umgesetzt. Unter Kenntnis der Abtötungskinetiken entsprechend relevanter Mikroorganismen konnte die produktspezifische Ermittlung für Sollwerte des notwendigen letalen Hitzeeintrags realisiert werden. Im Weiteren wurde eine Analyse der Ist-Werte auf Basis einer chemometrischen Regressionsmethode durchgeführt, indem mittels des indirekten Ansatzes über die chemische Reaktion der säurehydrolytischen Saccharosedegradation auf den mikrobiologischen Pasteurisationseffekt geschlossen wurde. Dazu war die Kenntnis der chemischen Reaktionskinetik notwendig und die mathematische Modellierung des Abbauverhaltens. Der neuartige Ansatz konnte mittels Berechnungen unter Verwendung von Ergebnissen der Offline-Analytik bestätigt werden. Der Einsatz von Nahinfrarotspektroskopie als Inline- Methode hingegen offenbarte Optimierungspotenzial hinsichtlich der Messgenauigkeiten.\r\nZusammenfassend liefern die Ergebnisse dieser Arbeit eine vielversprechende Möglichkeit herkömmliche Prozesse zur Haltbarmachung von flüssigen Lebensmitteln durch den Einsatz von Nahinfrarotspektroskopie als inlinefähige, multimodale Sensortechnik produktspezifischer zu gestalten, was zur Steigerung der Prozesseffizienz und Produktqualität führt." author: - first_name: Imke full_name: Weishaupt, Imke id: '58425' last_name: Weishaupt citation: ama: Weishaupt I. Near Infrared Spectroscopy as Inline Analytical Tool to Optimize the Pasteurization Process of Liquid Foods. Technische Universität Berlin; 2023. doi:https://doi.org/10.14279/depositonce-17804 apa: Weishaupt, I. (2023). Near infrared spectroscopy as inline analytical tool to optimize the pasteurization process of liquid foods. Technische Universität Berlin. https://doi.org/10.14279/depositonce-17804 bjps: 'Weishaupt I (2023) Near Infrared Spectroscopy as Inline Analytical Tool to Optimize the Pasteurization Process of Liquid Foods. Berlin: Technische Universität Berlin.' chicago: 'Weishaupt, Imke. Near Infrared Spectroscopy as Inline Analytical Tool to Optimize the Pasteurization Process of Liquid Foods. Berlin: Technische Universität Berlin, 2023. https://doi.org/10.14279/depositonce-17804.' chicago-de: 'Weishaupt, Imke. 2023. Near infrared spectroscopy as inline analytical tool to optimize the pasteurization process of liquid foods. Berlin: Technische Universität Berlin. doi:https://doi.org/10.14279/depositonce-17804, .' din1505-2-1: 'Weishaupt, Imke: Near infrared spectroscopy as inline analytical tool to optimize the pasteurization process of liquid foods. Berlin : Technische Universität Berlin, 2023' havard: I. Weishaupt, Near infrared spectroscopy as inline analytical tool to optimize the pasteurization process of liquid foods, Technische Universität Berlin, Berlin, 2023. ieee: 'I. Weishaupt, Near infrared spectroscopy as inline analytical tool to optimize the pasteurization process of liquid foods. Berlin: Technische Universität Berlin, 2023. doi: https://doi.org/10.14279/depositonce-17804.' mla: Weishaupt, Imke. Near Infrared Spectroscopy as Inline Analytical Tool to Optimize the Pasteurization Process of Liquid Foods. Technische Universität Berlin, 2023, https://doi.org/10.14279/depositonce-17804. short: I. Weishaupt, Near Infrared Spectroscopy as Inline Analytical Tool to Optimize the Pasteurization Process of Liquid Foods, Technische Universität Berlin, Berlin, 2023. ufg: 'Weishaupt, Imke: Near infrared spectroscopy as inline analytical tool to optimize the pasteurization process of liquid foods, Berlin 2023.' van: 'Weishaupt I. Near infrared spectroscopy as inline analytical tool to optimize the pasteurization process of liquid foods. Berlin: Technische Universität Berlin; 2023. 144 p.' date_created: 2026-01-09T11:56:40Z date_updated: 2026-01-12T08:47:34Z defense_date: 2023-05-05 department: - _id: DEP4028 doi: https://doi.org/10.14279/depositonce-17804 keyword: - fruit juice pasteurization - near infrared spectroscopy - process optimization - multivariate statistics - inline process analytics - Fruchtsaftpasteurisation - Prozessoptimierung - Nahinfrarotspektroskopie - multivariate Statistik - Inline-Prozessanalytik language: - iso: eng page: '144' place: Berlin publication_status: published publisher: Technische Universität Berlin status: public supervisor: - first_name: 'Juri ' full_name: 'Rappsilber, Juri ' last_name: Rappsilber - first_name: 'Peter ' full_name: 'Neubauer, Peter ' last_name: Neubauer - first_name: Jan full_name: Schneider, Jan id: '13209' last_name: Schneider orcid: 0000-0001-6401-8873 - first_name: 'Leif-Alexander ' full_name: 'Garbe, Leif-Alexander ' last_name: Garbe title: Near infrared spectroscopy as inline analytical tool to optimize the pasteurization process of liquid foods type: dissertation user_id: '83781' year: '2023' ... --- _id: '7090' abstract: - lang: eng text: The conventional method for the determination of the lethal heat load during pasteurisation (expressed in so-called pasteurisation units (PU)) by measuring temperature and flow rate provides known inaccuracies and requires safety margins in terms of a planned over-pasteurisation to the detriment of the product quality. Based on the hypothesis that chemical conversions correlate with applied heat input, despite the differences in reaction kinetics between chemical conversion and microbiological inactivation, inline near infrared spectroscopy (NIRS) was investigated to identify and quantify applied PU. Acid hydrolytic sucrose degradation was confirmed a favourable marker reaction. In a first step by still using offline analytics (HPLC) and a calculation the feasibility and plausibility in principle could be proved. Compared with conventional PU deviation of only 0.3% were found when using the chemical marker reaction. However, the inline application using NIRS showed too high variations. The too low accuracy of the NIRS model for the sucrose measurement was identified of being the cause for failing the overall goal. Improvements in the inline determination seem to be promising. author: - first_name: Imke full_name: Weishaupt, Imke id: '58425' last_name: Weishaupt - first_name: Peter full_name: Neubauer, Peter last_name: Neubauer - first_name: Jan full_name: Schneider, Jan id: '13209' last_name: Schneider orcid: 0000-0001-6401-8873 citation: ama: Weishaupt I, Neubauer P, Schneider J. Approach to an inline monitoring of the heat impact in a high temperature short time treatment (HTST) of juice with the help of a chemical marker. Brewing science. 2022;75(1/2):1-8. doi:10.23763/BrSc21-20weishaupt apa: Weishaupt, I., Neubauer, P., & Schneider, J. (2022). Approach to an inline monitoring of the heat impact in a high temperature short time treatment (HTST) of juice with the help of a chemical marker. Brewing Science, 75(1/2), 1–8. https://doi.org/10.23763/BrSc21-20weishaupt bjps: Weishaupt I, Neubauer P and Schneider J (2022) Approach to an Inline Monitoring of the Heat Impact in a High Temperature Short Time Treatment (HTST) of Juice with the Help of a Chemical Marker. Brewing science 75, 1–8. chicago: 'Weishaupt, Imke, Peter Neubauer, and Jan Schneider. “Approach to an Inline Monitoring of the Heat Impact in a High Temperature Short Time Treatment (HTST) of Juice with the Help of a Chemical Marker.” Brewing Science 75, no. 1/2 (2022): 1–8. https://doi.org/10.23763/BrSc21-20weishaupt.' chicago-de: 'Weishaupt, Imke, Peter Neubauer und Jan Schneider. 2022. Approach to an inline monitoring of the heat impact in a high temperature short time treatment (HTST) of juice with the help of a chemical marker. Brewing science 75, Nr. 1/2: 1–8. doi:10.23763/BrSc21-20weishaupt, .' din1505-2-1: 'Weishaupt, Imke ; Neubauer, Peter ; Schneider, Jan: Approach to an inline monitoring of the heat impact in a high temperature short time treatment (HTST) of juice with the help of a chemical marker. In: Brewing science Bd. 75, Carl (2022), Nr. 1/2, S. 1–8' havard: I. Weishaupt, P. Neubauer, J. Schneider, Approach to an inline monitoring of the heat impact in a high temperature short time treatment (HTST) of juice with the help of a chemical marker, Brewing Science. 75 (2022) 1–8. ieee: 'I. Weishaupt, P. Neubauer, and J. Schneider, “Approach to an inline monitoring of the heat impact in a high temperature short time treatment (HTST) of juice with the help of a chemical marker,” Brewing science, vol. 75, no. 1/2, pp. 1–8, 2022, doi: 10.23763/BrSc21-20weishaupt.' mla: Weishaupt, Imke, et al. “Approach to an Inline Monitoring of the Heat Impact in a High Temperature Short Time Treatment (HTST) of Juice with the Help of a Chemical Marker.” Brewing Science, vol. 75, no. 1/2, 2022, pp. 1–8, https://doi.org/10.23763/BrSc21-20weishaupt. short: I. Weishaupt, P. Neubauer, J. Schneider, Brewing Science 75 (2022) 1–8. ufg: 'Weishaupt, Imke/Neubauer, Peter/Schneider, Jan: Approach to an inline monitoring of the heat impact in a high temperature short time treatment (HTST) of juice with the help of a chemical marker, in: Brewing science 75 (2022), H. 1/2,  S. 1–8.' van: Weishaupt I, Neubauer P, Schneider J. Approach to an inline monitoring of the heat impact in a high temperature short time treatment (HTST) of juice with the help of a chemical marker. Brewing science. 2022;75(1/2):1–8. date_created: 2022-02-28T10:50:48Z date_updated: 2026-03-12T11:52:14Z department: - _id: DEP4018 - _id: DEP1308 - _id: DEP4028 doi: 10.23763/BrSc21-20weishaupt external_id: isi: - '000858906600001' intvolume: ' 75' isi: '1' issue: 1/2 keyword: - near infrared spectroscopy - apple juice - pasteurisation - acid hydrolytic sucrose degradation - inline measure-ment of heat input - pasteurisation units language: - iso: eng main_file_link: - open_access: '1' url: https://www.researchgate.net/publication/360806853_Approach_to_an_inline_monitoring_of_the_heat_impact_in_a_high_temperature_short_time_treatment_HTST_of_juice_with_the_help_of_a_chemical_marker oa: '1' page: 1-8 publication: Brewing science publication_identifier: eissn: - 1613-2041 issn: - '1866-5195 ' publication_status: published publisher: Carl status: public title: Approach to an inline monitoring of the heat impact in a high temperature short time treatment (HTST) of juice with the help of a chemical marker type: journal_article user_id: '83778' volume: 75 year: '2022' ... --- _id: '7443' author: - first_name: Patrick full_name: Wefing, Patrick id: '68976' last_name: Wefing - first_name: Jan full_name: Schneider, Jan id: '13209' last_name: Schneider orcid: 0000-0001-6401-8873 citation: ama: Wefing P, Schneider J. FAN-Messung während des Maischens. Brauwelt. 2022;12-13(22):304-308. apa: Wefing, P., & Schneider, J. (2022). FAN-Messung während des Maischens. Brauwelt, 12–13(22), 304–308. bjps: Wefing P and Schneider J (2022) FAN-Messung während des Maischens. Brauwelt 12–13, 304–308. chicago: 'Wefing, Patrick, and Jan Schneider. “FAN-Messung während des Maischens.” Brauwelt 12–13, no. 22 (2022): 304–8.' chicago-de: 'Wefing, Patrick und Jan Schneider. 2022. FAN-Messung während des Maischens. Brauwelt 12–13, Nr. 22: 304–308.' din1505-2-1: 'Wefing, Patrick ; Schneider, Jan: FAN-Messung während des Maischens. In: Brauwelt Bd. 12–13. Nürnberg, Fachverlag Hans Carl GmbH (2022), Nr. 22, S. 304–308' havard: P. Wefing, J. Schneider, FAN-Messung während des Maischens, Brauwelt. 12–13 (2022) 304–308. ieee: P. Wefing and J. Schneider, “FAN-Messung während des Maischens,” Brauwelt, vol. 12–13, no. 22, pp. 304–308, 2022. mla: Wefing, Patrick, and Jan Schneider. “FAN-Messung während des Maischens.” Brauwelt, vol. 12–13, no. 22, 2022, pp. 304–08. short: P. Wefing, J. Schneider, Brauwelt 12–13 (2022) 304–308. ufg: 'Wefing, Patrick/Schneider, Jan: FAN-Messung während des Maischens, in: Brauwelt 12–13 (2022), H. 22,  S. 304–308.' van: Wefing P, Schneider J. FAN-Messung während des Maischens. Brauwelt. 2022;12–13(22):304–8. date_created: 2022-04-01T11:07:17Z date_updated: 2025-01-30T15:35:32Z department: - _id: DEP1308 - _id: DEP4028 issue: '22' language: - iso: ger page: 304-308 place: Nürnberg publication: Brauwelt publication_identifier: issn: - '1866-5195 ' publication_status: published publisher: Fachverlag Hans Carl GmbH status: public title: FAN-Messung während des Maischens type: industry_journal_article user_id: '83781' volume: 12-13 year: '2022' ... --- _id: '7444' author: - first_name: Patrick full_name: Wefing, Patrick id: '68976' last_name: Wefing - first_name: Florian full_name: Conradi, Florian id: '68967' last_name: Conradi - first_name: Johannes full_name: Rämisch, Johannes last_name: Rämisch - first_name: Peter full_name: Neubauer, Peter last_name: Neubauer - first_name: Jan full_name: Schneider, Jan id: '13209' last_name: Schneider orcid: 0000-0001-6401-8873 citation: ama: Wefing P, Conradi F, Rämisch J, Neubauer P, Schneider J. Machine Learning Aided Free Amino Nitrogen Determination in Beer Mash with an Inline NIR Transflectance . Curran Associates, Inc.; 2022. apa: 'Wefing, P., Conradi, F., Rämisch, J., Neubauer, P., & Schneider, J. (2022). Machine learning aided free amino nitrogen determination in beer mash with an inline NIR transflectance . In 38th Congress of the European Brewery Convention (EBC 2022) : held 30 May - 1 June 2022, Madrid, Spain. European Brewery Convention 2022, Madrid. Curran Associates, Inc.' bjps: Wefing P et al. (2022) Machine Learning Aided Free Amino Nitrogen Determination in Beer Mash with an Inline NIR Transflectance . Curran Associates, Inc. chicago: 'Wefing, Patrick, Florian Conradi, Johannes Rämisch, Peter Neubauer, and Jan Schneider. Machine Learning Aided Free Amino Nitrogen Determination in Beer Mash with an Inline NIR Transflectance . 38th Congress of the European Brewery Convention (EBC 2022) : Held 30 May - 1 June 2022, Madrid, Spain. Curran Associates, Inc., 2022.' chicago-de: 'Wefing, Patrick, Florian Conradi, Johannes Rämisch, Peter Neubauer und Jan Schneider. 2022. Machine learning aided free amino nitrogen determination in beer mash with an inline NIR transflectance . 38th Congress of the European Brewery Convention (EBC 2022) : held 30 May - 1 June 2022, Madrid, Spain. Curran Associates, Inc.' din1505-2-1: 'Wefing, Patrick ; Conradi, Florian ; Rämisch, Johannes ; Neubauer, Peter ; Schneider, Jan: Machine learning aided free amino nitrogen determination in beer mash with an inline NIR transflectance  : Curran Associates, Inc., 2022' havard: P. Wefing, F. Conradi, J. Rämisch, P. Neubauer, J. Schneider, Machine learning aided free amino nitrogen determination in beer mash with an inline NIR transflectance , Curran Associates, Inc., 2022. ieee: P. Wefing, F. Conradi, J. Rämisch, P. Neubauer, and J. Schneider, Machine learning aided free amino nitrogen determination in beer mash with an inline NIR transflectance . Curran Associates, Inc., 2022. mla: 'Wefing, Patrick, et al. “Machine Learning Aided Free Amino Nitrogen Determination in Beer Mash with an Inline NIR Transflectance .” 38th Congress of the European Brewery Convention (EBC 2022) : Held 30 May - 1 June 2022, Madrid, Spain, Curran Associates, Inc., 2022.' short: P. Wefing, F. Conradi, J. Rämisch, P. Neubauer, J. Schneider, Machine Learning Aided Free Amino Nitrogen Determination in Beer Mash with an Inline NIR Transflectance , Curran Associates, Inc., 2022. ufg: 'Wefing, Patrick u. a.: Machine learning aided free amino nitrogen determination in beer mash with an inline NIR transflectance , o. O. 2022.' van: 'Wefing P, Conradi F, Rämisch J, Neubauer P, Schneider J. Machine learning aided free amino nitrogen determination in beer mash with an inline NIR transflectance . 38th Congress of the European Brewery Convention (EBC 2022) : held 30 May - 1 June 2022, Madrid, Spain. Curran Associates, Inc.; 2022.' conference: end_date: 2022-06-01 location: Madrid name: European Brewery Convention 2022 start_date: 2022-05-30 date_created: 2022-04-01T11:29:28Z date_updated: 2025-01-30T15:35:55Z department: - _id: DEP4018 - _id: DEP1308 - _id: DEP4028 language: - iso: eng publication: '38th Congress of the European Brewery Convention (EBC 2022) : held 30 May - 1 June 2022, Madrid, Spain' publication_identifier: isbn: - 978-1-7138-7038-8 publication_status: published publisher: Curran Associates, Inc. status: public title: 'Machine learning aided free amino nitrogen determination in beer mash with an inline NIR transflectance ' type: conference_speech user_id: '83781' year: '2022' ... --- _id: '7917' author: - first_name: Arthur full_name: Gossen, Arthur id: '76446' last_name: Gossen - first_name: Knut full_name: Schwarzer, Knut id: '13329' last_name: Schwarzer - first_name: Imke full_name: Weishaupt, Imke id: '58425' last_name: Weishaupt - first_name: Baris Gün full_name: Sürmeli, Baris Gün id: '72560' last_name: Sürmeli - first_name: Jan full_name: Schneider, Jan id: '13209' last_name: Schneider orcid: 0000-0001-6401-8873 citation: ama: Gossen A, Schwarzer K, Weishaupt I, Sürmeli BG, Schneider J. Flash Pasteurization with Product and Process Monitoring Using Inline near Infrared Spectroscopy.; 2022. apa: Gossen, A., Schwarzer, K., Weishaupt, I., Sürmeli, B. G., & Schneider, J. (2022). Flash Pasteurization with product and process monitoring using inline near infrared spectroscopy. In Smarte Lösungen für eine nachhaltige Lebensmittelproduktion. Anuga Foodtec 2022, Köln. bjps: Gossen A et al. (2022) Flash Pasteurization with Product and Process Monitoring Using Inline near Infrared Spectroscopy. . chicago: Gossen, Arthur, Knut Schwarzer, Imke Weishaupt, Baris Gün Sürmeli, and Jan Schneider. Flash Pasteurization with Product and Process Monitoring Using Inline near Infrared Spectroscopy. Smarte Lösungen Für Eine Nachhaltige Lebensmittelproduktion, 2022. chicago-de: Gossen, Arthur, Knut Schwarzer, Imke Weishaupt, Baris Gün Sürmeli und Jan Schneider. 2022. Flash Pasteurization with product and process monitoring using inline near infrared spectroscopy. Smarte Lösungen für eine nachhaltige Lebensmittelproduktion. din1505-2-1: 'Gossen, Arthur ; Schwarzer, Knut ; Weishaupt, Imke ; Sürmeli, Baris Gün ; Schneider, Jan: Flash Pasteurization with product and process monitoring using inline near infrared spectroscopy, 2022' havard: A. Gossen, K. Schwarzer, I. Weishaupt, B.G. Sürmeli, J. Schneider, Flash Pasteurization with product and process monitoring using inline near infrared spectroscopy, 2022. ieee: A. Gossen, K. Schwarzer, I. Weishaupt, B. G. Sürmeli, and J. Schneider, Flash Pasteurization with product and process monitoring using inline near infrared spectroscopy. 2022. mla: Gossen, Arthur, et al. “Flash Pasteurization with Product and Process Monitoring Using Inline near Infrared Spectroscopy.” Smarte Lösungen Für Eine Nachhaltige Lebensmittelproduktion, 2022. short: A. Gossen, K. Schwarzer, I. Weishaupt, B.G. Sürmeli, J. Schneider, Flash Pasteurization with Product and Process Monitoring Using Inline near Infrared Spectroscopy, 2022. ufg: 'Gossen, Arthur u. a.: Flash Pasteurization with product and process monitoring using inline near infrared spectroscopy, o. O. 2022.' van: Gossen A, Schwarzer K, Weishaupt I, Sürmeli BG, Schneider J. Flash Pasteurization with product and process monitoring using inline near infrared spectroscopy. Smarte Lösungen für eine nachhaltige Lebensmittelproduktion. 2022. conference: end_date: 2022-04-29 location: Köln name: Anuga Foodtec 2022 start_date: 2022-04-25 date_created: 2022-05-04T14:24:04Z date_updated: 2025-01-30T15:39:43Z department: - _id: DEP4018 - _id: DEP1308 - _id: DEP4028 language: - iso: eng publication: Smarte Lösungen für eine nachhaltige Lebensmittelproduktion publication_status: published status: public title: Flash Pasteurization with product and process monitoring using inline near infrared spectroscopy type: conference_speech user_id: '83781' year: '2022' ... --- _id: '11313' article_number: '2200033' author: - first_name: Schubert full_name: Madline, Schubert last_name: Madline - first_name: Erlenbusch full_name: Nelli, Erlenbusch last_name: Nelli - first_name: Sebastian full_name: Wittland, Sebastian id: '74203' last_name: Wittland - first_name: Nikolay full_name: Sharline, Nikolay last_name: Sharline - first_name: Hetzer full_name: Birgit, Hetzer last_name: Birgit - first_name: Bertrand full_name: Matthäus, Bertrand last_name: Matthäus citation: ama: Madline S, Nelli E, Wittland S, Sharline N, Birgit H, Matthäus B. Rapeseed Oil Based Oleogels for the Improvement of the Fatty Acid Profile Using Cookies as an Example. European journal of lipid science and technology. 2022;124(11). doi:10.1002/ejlt.202200033 apa: Madline, S., Nelli, E., Wittland, S., Sharline, N., Birgit, H., & Matthäus, B. (2022). Rapeseed Oil Based Oleogels for the Improvement of the Fatty Acid Profile Using Cookies as an Example. European Journal of Lipid Science and Technology, 124(11), Article 2200033. https://doi.org/10.1002/ejlt.202200033 bjps: Madline S et al. (2022) Rapeseed Oil Based Oleogels for the Improvement of the Fatty Acid Profile Using Cookies as an Example. European journal of lipid science and technology 124. chicago: Madline, Schubert, Erlenbusch Nelli, Sebastian Wittland, Nikolay Sharline, Hetzer Birgit, and Bertrand Matthäus. “Rapeseed Oil Based Oleogels for the Improvement of the Fatty Acid Profile Using Cookies as an Example.” European Journal of Lipid Science and Technology 124, no. 11 (2022). https://doi.org/10.1002/ejlt.202200033. chicago-de: Madline, Schubert, Erlenbusch Nelli, Sebastian Wittland, Nikolay Sharline, Hetzer Birgit und Bertrand Matthäus. 2022. Rapeseed Oil Based Oleogels for the Improvement of the Fatty Acid Profile Using Cookies as an Example. European journal of lipid science and technology 124, Nr. 11. doi:10.1002/ejlt.202200033, . din1505-2-1: 'Madline, Schubert ; Nelli, Erlenbusch ; Wittland, Sebastian ; Sharline, Nikolay ; Birgit, Hetzer ; Matthäus, Bertrand: Rapeseed Oil Based Oleogels for the Improvement of the Fatty Acid Profile Using Cookies as an Example. In: European journal of lipid science and technology Bd. 124. Weinheim, Wiley-VCH GmbH (2022), Nr. 11' havard: S. Madline, E. Nelli, S. Wittland, N. Sharline, H. Birgit, B. Matthäus, Rapeseed Oil Based Oleogels for the Improvement of the Fatty Acid Profile Using Cookies as an Example, European Journal of Lipid Science and Technology. 124 (2022). ieee: 'S. Madline, E. Nelli, S. Wittland, N. Sharline, H. Birgit, and B. Matthäus, “Rapeseed Oil Based Oleogels for the Improvement of the Fatty Acid Profile Using Cookies as an Example,” European journal of lipid science and technology, vol. 124, no. 11, Art. no. 2200033, 2022, doi: 10.1002/ejlt.202200033.' mla: Madline, Schubert, et al. “Rapeseed Oil Based Oleogels for the Improvement of the Fatty Acid Profile Using Cookies as an Example.” European Journal of Lipid Science and Technology, vol. 124, no. 11, 2200033, 2022, https://doi.org/10.1002/ejlt.202200033. short: S. Madline, E. Nelli, S. Wittland, N. Sharline, H. Birgit, B. Matthäus, European Journal of Lipid Science and Technology 124 (2022). ufg: 'Madline, Schubert u. a.: Rapeseed Oil Based Oleogels for the Improvement of the Fatty Acid Profile Using Cookies as an Example, in: European journal of lipid science and technology 124 (2022), H. 11.' van: Madline S, Nelli E, Wittland S, Sharline N, Birgit H, Matthäus B. Rapeseed Oil Based Oleogels for the Improvement of the Fatty Acid Profile Using Cookies as an Example. European journal of lipid science and technology. 2022;124(11). date_created: 2024-04-08T11:57:37Z date_updated: 2025-01-30T15:34:17Z department: - _id: DEP4028 doi: 10.1002/ejlt.202200033 intvolume: ' 124' issue: '11' language: - iso: eng place: Weinheim publication: European journal of lipid science and technology publication_identifier: eissn: - 1438-9312 issn: - 1438-7697 publication_status: published publisher: Wiley-VCH GmbH status: public title: Rapeseed Oil Based Oleogels for the Improvement of the Fatty Acid Profile Using Cookies as an Example type: scientific_journal_article user_id: '83781' volume: 124 year: '2022' ... --- _id: '11545' author: - first_name: Linda full_name: Katsch, Linda id: '71614' last_name: Katsch orcid: '0000-0001-6628-3929 ' - first_name: Marc full_name: Trilling-Haasler, Marc id: '81622' last_name: Trilling-Haasler orcid: 0000-0002-3685-6383 - first_name: Jan full_name: Schneider, Jan id: '13209' last_name: Schneider orcid: 0000-0001-6401-8873 citation: ama: Katsch L, Trilling-Haasler M, Schneider J. Recyclate Transparency.; 2022. apa: Katsch, L., Trilling-Haasler, M., & Schneider, J. (2022). Recyclate Transparency. AIMonday NRW KI und Kreislaufwirtschaft, Lemgo. bjps: Katsch L, Trilling-Haasler M and Schneider J (2022) Recyclate Transparency. . chicago: Katsch, Linda, Marc Trilling-Haasler, and Jan Schneider. Recyclate Transparency, 2022. chicago-de: Katsch, Linda, Marc Trilling-Haasler und Jan Schneider. 2022. Recyclate Transparency. din1505-2-1: 'Katsch, Linda ; Trilling-Haasler, Marc ; Schneider, Jan: Recyclate Transparency, 2022' havard: L. Katsch, M. Trilling-Haasler, J. Schneider, Recyclate Transparency, 2022. ieee: L. Katsch, M. Trilling-Haasler, and J. Schneider, Recyclate Transparency. 2022. mla: Katsch, Linda, et al. Recyclate Transparency. 2022. short: L. Katsch, M. Trilling-Haasler, J. Schneider, Recyclate Transparency, 2022. ufg: 'Katsch, Linda/Trilling-Haasler, Marc/Schneider, Jan: Recyclate Transparency, o. O. 2022.' van: Katsch L, Trilling-Haasler M, Schneider J. Recyclate Transparency. 2022. conference: end_date: 2022-09-19 location: Lemgo name: AIMonday NRW KI und Kreislaufwirtschaft start_date: 2022-09-19 date_created: 2024-06-20T14:28:24Z date_updated: 2025-10-17T18:28:42Z department: - _id: DEP4018 - _id: DEP4028 - _id: DEP1308 language: - iso: eng publication_status: published status: public title: Recyclate Transparency type: conference_speech user_id: '81304' year: '2022' ... --- _id: '12006' author: - first_name: Alina full_name: Jäger, Alina last_name: Jäger - first_name: Patrick full_name: Wilhelm, Patrick id: '12013' last_name: Wilhelm - first_name: Ulrich full_name: Müller, Ulrich id: '12119' last_name: Müller citation: ama: Jäger A, Wilhelm P, Müller U. Vergleich der Behandlungen von trockenem und erntefrischem Oregano mittels Mechanischer Sattdampfentkeimung.; 2022. apa: Jäger, A., Wilhelm, P., & Müller, U. (2022). Vergleich der Behandlungen von trockenem und erntefrischem Oregano mittels Mechanischer Sattdampfentkeimung. Jahrestreffen der ProcessNet-Fachgruppe Lebensmittelverfahrenstechnik, Frankfurt am Main. bjps: Jäger A, Wilhelm P and Müller U (2022) Vergleich der Behandlungen von trockenem und erntefrischem Oregano mittels Mechanischer Sattdampfentkeimung. . chicago: Jäger, Alina, Patrick Wilhelm, and Ulrich Müller. Vergleich der Behandlungen von trockenem und erntefrischem Oregano mittels Mechanischer Sattdampfentkeimung, 2022. chicago-de: Jäger, Alina, Patrick Wilhelm und Ulrich Müller. 2022. Vergleich der Behandlungen von trockenem und erntefrischem Oregano mittels Mechanischer Sattdampfentkeimung. din1505-2-1: 'Jäger, Alina ; Wilhelm, Patrick ; Müller, Ulrich: Vergleich der Behandlungen von trockenem und erntefrischem Oregano mittels Mechanischer Sattdampfentkeimung, 2022' havard: A. Jäger, P. Wilhelm, U. Müller, Vergleich der Behandlungen von trockenem und erntefrischem Oregano mittels Mechanischer Sattdampfentkeimung, 2022. ieee: A. Jäger, P. Wilhelm, and U. Müller, Vergleich der Behandlungen von trockenem und erntefrischem Oregano mittels Mechanischer Sattdampfentkeimung. 2022. mla: Jäger, Alina, et al. Vergleich der Behandlungen von trockenem und erntefrischem Oregano mittels Mechanischer Sattdampfentkeimung. 2022. short: A. Jäger, P. Wilhelm, U. Müller, Vergleich der Behandlungen von trockenem und erntefrischem Oregano mittels Mechanischer Sattdampfentkeimung, 2022. ufg: 'Jäger, Alina/Wilhelm, Patrick/Müller, Ulrich: Vergleich der Behandlungen von trockenem und erntefrischem Oregano mittels Mechanischer Sattdampfentkeimung, o. O. 2022.' van: Jäger A, Wilhelm P, Müller U. Vergleich der Behandlungen von trockenem und erntefrischem Oregano mittels Mechanischer Sattdampfentkeimung. 2022. conference: end_date: 2022-03-11 location: Frankfurt am Main name: Jahrestreffen der ProcessNet-Fachgruppe Lebensmittelverfahrenstechnik start_date: 2022-03-10 date_created: 2024-10-25T13:56:54Z date_updated: 2024-10-30T07:52:06Z department: - _id: DEP4009 - _id: DEP4028 language: - iso: ger publication_status: published status: public title: Vergleich der Behandlungen von trockenem und erntefrischem Oregano mittels Mechanischer Sattdampfentkeimung type: conference_poster user_id: '83781' year: '2022' ... --- _id: '8404' author: - first_name: Patrick full_name: Wefing, Patrick id: '68976' last_name: Wefing - first_name: Florian full_name: Conradi, Florian id: '68967' last_name: Conradi - first_name: 'Johannes ' full_name: 'Rämisch, Johannes ' last_name: Rämisch - first_name: Peter full_name: Neubauer, Peter last_name: Neubauer - first_name: Jan full_name: Schneider, Jan id: '13209' last_name: Schneider orcid: 0000-0001-6401-8873 citation: ama: Wefing P, Conradi F, Rämisch J, Neubauer P, Schneider J. Machine Learning Aided Free Amino Nitrogen Determination in Beer Mash with an Inline NIR Transflectance .; 2022. apa: Wefing, P., Conradi, F., Rämisch, J., Neubauer, P., & Schneider, J. (2022). Machine learning aided free amino nitrogen determination in beer mash with an inline NIR transflectance . Berlin Graduate School of Biotechnology 2022, Berlin . bjps: Wefing P et al. (2022) Machine Learning Aided Free Amino Nitrogen Determination in Beer Mash with an Inline NIR Transflectance . . chicago: Wefing, Patrick, Florian Conradi, Johannes Rämisch, Peter Neubauer, and Jan Schneider. Machine Learning Aided Free Amino Nitrogen Determination in Beer Mash with an Inline NIR Transflectance , 2022. chicago-de: Wefing, Patrick, Florian Conradi, Johannes Rämisch, Peter Neubauer und Jan Schneider. 2022. Machine learning aided free amino nitrogen determination in beer mash with an inline NIR transflectance . din1505-2-1: 'Wefing, Patrick ; Conradi, Florian ; Rämisch, Johannes ; Neubauer, Peter ; Schneider, Jan: Machine learning aided free amino nitrogen determination in beer mash with an inline NIR transflectance , 2022' havard: P. Wefing, F. Conradi, J. Rämisch, P. Neubauer, J. Schneider, Machine learning aided free amino nitrogen determination in beer mash with an inline NIR transflectance , 2022. ieee: P. Wefing, F. Conradi, J. Rämisch, P. Neubauer, and J. Schneider, Machine learning aided free amino nitrogen determination in beer mash with an inline NIR transflectance . 2022. mla: Wefing, Patrick, et al. Machine Learning Aided Free Amino Nitrogen Determination in Beer Mash with an Inline NIR Transflectance . 2022. short: P. Wefing, F. Conradi, J. Rämisch, P. Neubauer, J. Schneider, Machine Learning Aided Free Amino Nitrogen Determination in Beer Mash with an Inline NIR Transflectance , 2022. ufg: 'Wefing, Patrick u. a.: Machine learning aided free amino nitrogen determination in beer mash with an inline NIR transflectance , o. O. 2022.' van: Wefing P, Conradi F, Rämisch J, Neubauer P, Schneider J. Machine learning aided free amino nitrogen determination in beer mash with an inline NIR transflectance . 2022. conference: end_date: 2022-07-01 location: 'Berlin ' name: Berlin Graduate School of Biotechnology 2022 start_date: 2022-07-01 date_created: 2022-06-30T16:27:08Z date_updated: 2025-01-30T15:40:21Z department: - _id: DEP1308 - _id: DEP4028 language: - iso: eng publication_status: published status: public title: 'Machine learning aided free amino nitrogen determination in beer mash with an inline NIR transflectance ' type: conference_poster user_id: '83781' year: '2022' ... --- _id: '8424' author: - first_name: Linda full_name: Katsch, Linda id: '71614' last_name: Katsch orcid: '0000-0001-6628-3929 ' - first_name: Florian full_name: Conradi, Florian id: '68967' last_name: Conradi - first_name: Patrick full_name: Wefing, Patrick id: '68976' last_name: Wefing - first_name: Jan full_name: Schneider, Jan id: '13209' last_name: Schneider orcid: 0000-0001-6401-8873 citation: ama: Katsch L, Conradi F, Wefing P, Schneider J. Determination and Prediction of the Final Attenuation and Quality Parameters in Beer with Near-Infrared Spectroscopy. Curran Associates, Inc.; 2022. apa: 'Katsch, L., Conradi, F., Wefing, P., & Schneider, J. (2022). Determination and prediction of the final attenuation and quality parameters in beer with near-infrared spectroscopy. In 38th Congress of the European Brewery Convention (EBC 2022) : held 30 May - 1 June 2022, Madrid, Spain . 38th EBC Congress, Madrid. Curran Associates, Inc.' bjps: Katsch L et al. (2022) Determination and Prediction of the Final Attenuation and Quality Parameters in Beer with Near-Infrared Spectroscopy. Curran Associates, Inc. chicago: 'Katsch, Linda, Florian Conradi, Patrick Wefing, and Jan Schneider. Determination and Prediction of the Final Attenuation and Quality Parameters in Beer with Near-Infrared Spectroscopy. 38th Congress of the European Brewery Convention (EBC 2022) : Held 30 May - 1 June 2022, Madrid, Spain . Curran Associates, Inc., 2022.' chicago-de: 'Katsch, Linda, Florian Conradi, Patrick Wefing und Jan Schneider. 2022. Determination and prediction of the final attenuation and quality parameters in beer with near-infrared spectroscopy. 38th Congress of the European Brewery Convention (EBC 2022) : held 30 May - 1 June 2022, Madrid, Spain . Curran Associates, Inc.' din1505-2-1: 'Katsch, Linda ; Conradi, Florian ; Wefing, Patrick ; Schneider, Jan: Determination and prediction of the final attenuation and quality parameters in beer with near-infrared spectroscopy : Curran Associates, Inc., 2022' havard: L. Katsch, F. Conradi, P. Wefing, J. Schneider, Determination and prediction of the final attenuation and quality parameters in beer with near-infrared spectroscopy, Curran Associates, Inc., 2022. ieee: L. Katsch, F. Conradi, P. Wefing, and J. Schneider, Determination and prediction of the final attenuation and quality parameters in beer with near-infrared spectroscopy. Curran Associates, Inc., 2022. mla: 'Katsch, Linda, et al. “Determination and Prediction of the Final Attenuation and Quality Parameters in Beer with Near-Infrared Spectroscopy.” 38th Congress of the European Brewery Convention (EBC 2022) : Held 30 May - 1 June 2022, Madrid, Spain , Curran Associates, Inc., 2022.' short: L. Katsch, F. Conradi, P. Wefing, J. Schneider, Determination and Prediction of the Final Attenuation and Quality Parameters in Beer with Near-Infrared Spectroscopy, Curran Associates, Inc., 2022. ufg: 'Katsch, Linda u. a.: Determination and prediction of the final attenuation and quality parameters in beer with near-infrared spectroscopy, o. O. 2022.' van: 'Katsch L, Conradi F, Wefing P, Schneider J. Determination and prediction of the final attenuation and quality parameters in beer with near-infrared spectroscopy. 38th Congress of the European Brewery Convention (EBC 2022) : held 30 May - 1 June 2022, Madrid, Spain . Curran Associates, Inc.; 2022.' conference: end_date: 2022-06-01 location: Madrid name: 38th EBC Congress start_date: 2022-05-30 date_created: 2022-07-05T08:36:53Z date_updated: 2025-10-17T18:28:26Z department: - _id: DEP4018 - _id: DEP1308 - _id: DEP4028 - _id: DEP1308 language: - iso: eng publication: '38th Congress of the European Brewery Convention (EBC 2022) : held 30 May - 1 June 2022, Madrid, Spain ' publication_identifier: isbn: - '978-1-7138-7038-8 ' publication_status: published publisher: Curran Associates, Inc. status: public title: Determination and prediction of the final attenuation and quality parameters in beer with near-infrared spectroscopy type: conference_poster user_id: '81304' year: '2022' ... --- _id: '8425' author: - first_name: Linda full_name: Katsch, Linda id: '71614' last_name: Katsch orcid: '0000-0001-6628-3929 ' - first_name: Jan full_name: Schneider, Jan id: '13209' last_name: Schneider orcid: 0000-0001-6401-8873 citation: ama: 'Katsch L, Schneider J. Potential for gentler pasteurization. Brauwelt international : special journal covering the brewing and beverage industries. 2022;(3):182-185.' apa: 'Katsch, L., & Schneider, J. (2022). Potential for gentler pasteurization. Brauwelt International : Special Journal Covering the Brewing and Beverage Industries, 3, 182–185.' bjps: 'Katsch L and Schneider J (2022) Potential for Gentler Pasteurization. Brauwelt international : special journal covering the brewing and beverage industries 182–185.' chicago: 'Katsch, Linda, and Jan Schneider. “Potential for Gentler Pasteurization.” Brauwelt International : Special Journal Covering the Brewing and Beverage Industries, no. 3 (2022): 182–85.' chicago-de: 'Katsch, Linda und Jan Schneider. 2022. Potential for gentler pasteurization. Brauwelt international : special journal covering the brewing and beverage industries, Nr. 3: 182–185.' din1505-2-1: 'Katsch, Linda ; Schneider, Jan: Potential for gentler pasteurization. In: Brauwelt international : special journal covering the brewing and beverage industries. Nürnberg, Fachverlag Hans Carl GmbH (2022), Nr. 3, S. 182–185' havard: 'L. Katsch, J. Schneider, Potential for gentler pasteurization, Brauwelt International : Special Journal Covering the Brewing and Beverage Industries. (2022) 182–185.' ieee: 'L. Katsch and J. Schneider, “Potential for gentler pasteurization,” Brauwelt international : special journal covering the brewing and beverage industries, no. 3, pp. 182–185, 2022.' mla: 'Katsch, Linda, and Jan Schneider. “Potential for Gentler Pasteurization.” Brauwelt International : Special Journal Covering the Brewing and Beverage Industries, no. 3, 2022, pp. 182–85.' short: 'L. Katsch, J. Schneider, Brauwelt International : Special Journal Covering the Brewing and Beverage Industries (2022) 182–185.' ufg: 'Katsch, Linda/Schneider, Jan: Potential for gentler pasteurization, in: Brauwelt international : special journal covering the brewing and beverage industries (2022), H. 3,  S. 182–185.' van: 'Katsch L, Schneider J. Potential for gentler pasteurization. Brauwelt international : special journal covering the brewing and beverage industries. 2022;(3):182–5.' date_created: 2022-07-05T08:39:12Z date_updated: 2025-01-30T15:41:16Z department: - _id: DEP4018 - _id: DEP1308 - _id: DEP4028 issue: '3' language: - iso: eng page: 182-185 place: Nürnberg publication: 'Brauwelt international : special journal covering the brewing and beverage industries' publication_identifier: issn: - 0934-9340 publication_status: published publisher: Fachverlag Hans Carl GmbH status: public title: Potential for gentler pasteurization type: industry_journal_article user_id: '83781' year: '2022' ... --- _id: '8429' author: - first_name: Daniel full_name: Pauli, Daniel id: '75850' last_name: Pauli orcid: ' 0000-0003-0860-4696 ' - first_name: Michael full_name: Neumaier, Michael id: '77059' last_name: Neumaier citation: ama: Pauli D, Neumaier M. On the Way to Intelligent Shelf Life Prediction. DLG; 2022. apa: Pauli, D., & Neumaier, M. (2022). On the way to intelligent shelf life prediction. Anuga FoodTec 2022 , Köln. DLG. bjps: Pauli D and Neumaier M (2022) On the Way to Intelligent Shelf Life Prediction. DLG. chicago: Pauli, Daniel, and Michael Neumaier. On the Way to Intelligent Shelf Life Prediction. DLG, 2022. chicago-de: Pauli, Daniel und Michael Neumaier. 2022. On the way to intelligent shelf life prediction. DLG. din1505-2-1: 'Pauli, Daniel ; Neumaier, Michael: On the way to intelligent shelf life prediction : DLG, 2022' havard: D. Pauli, M. Neumaier, On the way to intelligent shelf life prediction, DLG, 2022. ieee: D. Pauli and M. Neumaier, On the way to intelligent shelf life prediction. DLG, 2022. mla: Pauli, Daniel, and Michael Neumaier. On the Way to Intelligent Shelf Life Prediction. DLG, 2022. short: D. Pauli, M. Neumaier, On the Way to Intelligent Shelf Life Prediction, DLG, 2022. ufg: 'Pauli, Daniel/Neumaier, Michael: On the way to intelligent shelf life prediction, o. O. 2022.' van: Pauli D, Neumaier M. On the way to intelligent shelf life prediction. DLG; 2022. conference: end_date: 2022-04-29 location: Köln name: 'Anuga FoodTec 2022 ' start_date: 2022-04-26 date_created: 2022-07-05T12:30:10Z date_updated: 2025-01-30T15:41:43Z department: - _id: DEP4027 - _id: DEP1308 - _id: DEP4028 language: - iso: eng publication_status: published publisher: DLG status: public title: On the way to intelligent shelf life prediction type: conference_speech user_id: '83781' year: '2022' ... --- _id: '8446' author: - first_name: Arthur full_name: Gossen, Arthur id: '76446' last_name: Gossen - first_name: Knut full_name: Schwarzer, Knut id: '13329' last_name: Schwarzer - first_name: Baris Gün full_name: Sürmeli, Baris Gün id: '72560' last_name: Sürmeli - first_name: Imke full_name: Weishaupt, Imke id: '58425' last_name: Weishaupt - first_name: Jan full_name: Schneider, Jan id: '13209' last_name: Schneider orcid: 0000-0001-6401-8873 citation: ama: Gossen A, Schwarzer K, Sürmeli BG, Weishaupt I, Schneider J. Smart Pasteurization Pilot Plant - a New Approach with Inline Sensors towards a Precise and Gentle Flash Pasteurization.; 2022. apa: Gossen, A., Schwarzer, K., Sürmeli, B. G., Weishaupt, I., & Schneider, J. (2022). Smart Pasteurization Pilot Plant - a new approach with inline sensors towards a precise and gentle flash pasteurization. European Brewery Convention Congress, Madrid. bjps: Gossen A et al. (2022) Smart Pasteurization Pilot Plant - a New Approach with Inline Sensors towards a Precise and Gentle Flash Pasteurization. . chicago: Gossen, Arthur, Knut Schwarzer, Baris Gün Sürmeli, Imke Weishaupt, and Jan Schneider. Smart Pasteurization Pilot Plant - a New Approach with Inline Sensors towards a Precise and Gentle Flash Pasteurization, 2022. chicago-de: Gossen, Arthur, Knut Schwarzer, Baris Gün Sürmeli, Imke Weishaupt und Jan Schneider. 2022. Smart Pasteurization Pilot Plant - a new approach with inline sensors towards a precise and gentle flash pasteurization. din1505-2-1: 'Gossen, Arthur ; Schwarzer, Knut ; Sürmeli, Baris Gün ; Weishaupt, Imke ; Schneider, Jan: Smart Pasteurization Pilot Plant - a new approach with inline sensors towards a precise and gentle flash pasteurization, 2022' havard: A. Gossen, K. Schwarzer, B.G. Sürmeli, I. Weishaupt, J. Schneider, Smart Pasteurization Pilot Plant - a new approach with inline sensors towards a precise and gentle flash pasteurization, 2022. ieee: A. Gossen, K. Schwarzer, B. G. Sürmeli, I. Weishaupt, and J. Schneider, Smart Pasteurization Pilot Plant - a new approach with inline sensors towards a precise and gentle flash pasteurization. 2022. mla: Gossen, Arthur, et al. Smart Pasteurization Pilot Plant - a New Approach with Inline Sensors towards a Precise and Gentle Flash Pasteurization. 2022. short: A. Gossen, K. Schwarzer, B.G. Sürmeli, I. Weishaupt, J. Schneider, Smart Pasteurization Pilot Plant - a New Approach with Inline Sensors towards a Precise and Gentle Flash Pasteurization, 2022. ufg: 'Gossen, Arthur u. a.: Smart Pasteurization Pilot Plant - a new approach with inline sensors towards a precise and gentle flash pasteurization, o. O. 2022.' van: Gossen A, Schwarzer K, Sürmeli BG, Weishaupt I, Schneider J. Smart Pasteurization Pilot Plant - a new approach with inline sensors towards a precise and gentle flash pasteurization. 2022. conference: end_date: 2022-06-01 location: Madrid name: European Brewery Convention Congress start_date: 2022-05-29 date_created: 2022-07-12T07:23:52Z date_updated: 2025-01-30T15:42:08Z department: - _id: DEP4018 - _id: DEP1308 - _id: DEP4028 language: - iso: eng publication_status: published status: public title: Smart Pasteurization Pilot Plant - a new approach with inline sensors towards a precise and gentle flash pasteurization type: conference_poster user_id: '83781' year: '2022' ... --- _id: '8447' author: - first_name: Knut full_name: Schwarzer, Knut id: '13329' last_name: Schwarzer - first_name: Ulrich full_name: Müller, Ulrich id: '12119' last_name: Müller - first_name: Jan full_name: Schneider, Jan id: '13209' last_name: Schneider orcid: 0000-0001-6401-8873 citation: ama: Schwarzer K, Müller U, Schneider J. Rethink Beer Pasteurization – Safety, Sustainability and Quality.; 2022. apa: Schwarzer, K., Müller, U., & Schneider, J. (2022). Rethink Beer Pasteurization – Safety, Sustainability and Quality. 38th European Brewery Convention, Madrid. bjps: Schwarzer K, Müller U and Schneider J (2022) Rethink Beer Pasteurization – Safety, Sustainability and Quality. . chicago: Schwarzer, Knut, Ulrich Müller, and Jan Schneider. Rethink Beer Pasteurization – Safety, Sustainability and Quality, 2022. chicago-de: Schwarzer, Knut, Ulrich Müller und Jan Schneider. 2022. Rethink Beer Pasteurization – Safety, Sustainability and Quality. din1505-2-1: 'Schwarzer, Knut ; Müller, Ulrich ; Schneider, Jan: Rethink Beer Pasteurization – Safety, Sustainability and Quality, 2022' havard: K. Schwarzer, U. Müller, J. Schneider, Rethink Beer Pasteurization – Safety, Sustainability and Quality, 2022. ieee: K. Schwarzer, U. Müller, and J. Schneider, Rethink Beer Pasteurization – Safety, Sustainability and Quality. 2022. mla: Schwarzer, Knut, et al. Rethink Beer Pasteurization – Safety, Sustainability and Quality. 2022. short: K. Schwarzer, U. Müller, J. Schneider, Rethink Beer Pasteurization – Safety, Sustainability and Quality, 2022. ufg: 'Schwarzer, Knut/Müller, Ulrich/Schneider, Jan: Rethink Beer Pasteurization – Safety, Sustainability and Quality, o. O. 2022.' van: Schwarzer K, Müller U, Schneider J. Rethink Beer Pasteurization – Safety, Sustainability and Quality. 2022. conference: end_date: 2022-06-01 location: Madrid name: 38th European Brewery Convention start_date: 2022-05-29 date_created: 2022-07-12T10:28:12Z date_updated: 2025-01-30T15:42:30Z ddc: - '570' department: - _id: DEP4009 - _id: DEP4018 - _id: DEP1308 - _id: DEP4028 file: - access_level: closed content_type: application/pdf creator: kschwarz date_created: 2022-07-12T10:23:37Z date_updated: 2024-08-06T08:54:06Z file_id: '8449' file_name: 2022_05_29_EBC_KSc.pdf file_size: 568074 relation: main_file file_date_updated: 2024-08-06T08:54:06Z has_accepted_license: '1' keyword: - Pasteurization - minimal processing language: - iso: eng publication_status: published status: public title: Rethink Beer Pasteurization – Safety, Sustainability and Quality type: conference_poster user_id: '83781' year: '2022' ... --- _id: '8450' author: - first_name: Knut full_name: Schwarzer, Knut id: '13329' last_name: Schwarzer - first_name: Imke full_name: Weishaupt, Imke id: '58425' last_name: Weishaupt - first_name: Arthur full_name: Gossen, Arthur id: '76446' last_name: Gossen - first_name: Baris Gün full_name: Sürmeli, Baris Gün id: '73806' last_name: Sürmeli - first_name: Jan full_name: Schneider, Jan id: '13209' last_name: Schneider orcid: 0000-0001-6401-8873 citation: ama: Schwarzer K, Weishaupt I, Gossen A, Sürmeli BG, Schneider J. Smart Pasteurization - Eine Neuartige, Autonome Regelung Für Eine Kurzzeiterhitzung.; 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. bjps: Schwarzer K et al. (2022) Smart Pasteurization - Eine Neuartige, Autonome Regelung Für Eine Kurzzeiterhitzung. . chicago: Schwarzer, Knut, Imke Weishaupt, Arthur Gossen, Baris Gün Sürmeli, and Jan Schneider. Smart Pasteurization - Eine Neuartige, Autonome Regelung Für Eine Kurzzeiterhitzung, 2022. chicago-de: Schwarzer, Knut, Imke Weishaupt, Arthur Gossen, Baris Gün Sürmeli und Jan Schneider. 2022. Smart Pasteurization - Eine neuartige, autonome Regelung für eine Kurzzeiterhitzung. din1505-2-1: 'Schwarzer, Knut ; Weishaupt, Imke ; Gossen, Arthur ; Sürmeli, Baris Gün ; Schneider, Jan: Smart Pasteurization - Eine neuartige, autonome Regelung für eine Kurzzeiterhitzung, 2022' havard: K. Schwarzer, I. Weishaupt, A. Gossen, B.G. Sürmeli, J. Schneider, Smart Pasteurization - Eine neuartige, autonome Regelung für eine Kurzzeiterhitzung, 2022. ieee: K. Schwarzer, I. Weishaupt, A. Gossen, B. G. Sürmeli, and 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. short: K. Schwarzer, I. Weishaupt, A. Gossen, B.G. Sürmeli, J. Schneider, 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.' van: Schwarzer K, Weishaupt I, Gossen A, Sürmeli BG, Schneider J. Smart Pasteurization - Eine neuartige, autonome Regelung für eine Kurzzeiterhitzung. 2022. conference: end_date: 2022-03-11 location: Frankfurt name: Jahrestreffen der ProcessNet-Fachgruppen Lebensmittelverfahrenstechnik und Trocknungstechnik 2022 start_date: 2022-03-10 date_created: 2022-07-12T10:41:17Z date_updated: 2025-01-30T15:42:51Z department: - _id: DEP4018 - _id: DEP1308 - _id: DEP4028 language: - iso: eng publication_status: published status: public title: Smart Pasteurization - Eine neuartige, autonome Regelung für eine Kurzzeiterhitzung type: conference_speech user_id: '83781' year: '2022' ... --- _id: '9195' author: - first_name: Marc full_name: Trilling, Marc id: '81622' last_name: Trilling orcid: 0000-0002-3685-6383 - first_name: Linda full_name: Katsch, Linda id: '71614' last_name: Katsch orcid: '0000-0001-6628-3929 ' - first_name: Jan full_name: Schneider, Jan id: '13209' last_name: Schneider orcid: 0000-0001-6401-8873 citation: ama: Trilling M, Katsch L, Schneider J. Recyclat Transparency.; 2022. apa: Trilling, M., Katsch, L., & Schneider, J. (2022). Recyclat Transparency. 22. Professorentreffen“ der Baumann-Gonser-Stiftung , Lemgo. bjps: Trilling M, Katsch L and Schneider J (2022) Recyclat Transparency. . chicago: Trilling, Marc, Linda Katsch, and Jan 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' havard: M. Trilling, L. Katsch, J. Schneider, Recyclat Transparency, 2022. ieee: M. Trilling, L. Katsch, and J. Schneider, Recyclat Transparency. 2022. mla: Trilling, Marc, et al. Recyclat Transparency. 2022. short: M. Trilling, L. Katsch, J. Schneider, Recyclat Transparency, 2022. ufg: 'Trilling, Marc/Katsch, Linda/Schneider, Jan: Recyclat Transparency, o. O. 2022.' van: Trilling M, Katsch L, Schneider J. Recyclat Transparency. 2022. conference: end_date: 2022-11-17 location: Lemgo name: '22. Professorentreffen“ der Baumann-Gonser-Stiftung ' start_date: 2022-11-17 date_created: 2022-12-07T13:10:48Z date_updated: 2025-01-30T15:36:21Z department: - _id: DEP1308 - _id: DEP4028 language: - iso: eng publication_status: published status: public title: Recyclat Transparency type: conference_speech user_id: '83781' year: '2022' ... --- _id: '9197' author: - first_name: Sebastian full_name: Wittland, Sebastian id: '74203' last_name: Wittland - first_name: Martina full_name: Sokolowsky, Martina id: '76708' last_name: Sokolowsky - first_name: Clemens full_name: Kanzler, Clemens last_name: Kanzler - first_name: Sascha full_name: Rohn, Sascha last_name: Rohn - first_name: Matthäus full_name: Bertrand, Matthäus last_name: Bertrand - first_name: Elisabeth full_name: Sciurba, Elisabeth last_name: Sciurba citation: ama: 'Wittland S, Sokolowsky M, Kanzler C, Rohn S, Bertrand M, Sciurba E. Allulose in Backwaren - Charakterisierung des Einflusses von Allulose in Kombination mit verschiedenen Getreidearten und Mehltypen auf die Produktqualität von Feinen Backwaren. Lebensmittelchemie : Zeitschrift der Lebensmittelchemischen Gesellschaft, Fachgruppe in der Gesellschaft Deutscher Chemiker . 2022;76(S2):229. doi: https://doi.org/10.1002/lemi.202259182 ' 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 ' 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.' 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 .' chicago-de: 'Wittland, Sebastian, Martina Sokolowsky, Clemens Kanzler, Sascha Rohn, Matthäus Bertrand und Elisabeth Sciurba. 2022. Allulose in Backwaren - Charakterisierung des Einflusses von Allulose in Kombination mit verschiedenen Getreidearten und Mehltypen auf die Produktqualität von Feinen Backwaren. Lebensmittelchemie : Zeitschrift der Lebensmittelchemischen Gesellschaft, Fachgruppe in der Gesellschaft Deutscher Chemiker 76, Nr. S2: 229. doi: https://doi.org/10.1002/lemi.202259182 , .' din1505-2-1: 'Wittland, Sebastian ; Sokolowsky, Martina ; Kanzler, Clemens ; Rohn, Sascha ; Bertrand, Matthäus ; Sciurba, Elisabeth: Allulose in Backwaren - Charakterisierung des Einflusses von Allulose in Kombination mit verschiedenen Getreidearten und Mehltypen auf die Produktqualität von Feinen Backwaren. In: Lebensmittelchemie : Zeitschrift der Lebensmittelchemischen Gesellschaft, Fachgruppe in der Gesellschaft Deutscher Chemiker Bd. 76. Weinheim, Wiley-VCH (2022), Nr. S2, S. 229' 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.' 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 .' 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 .' 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.' 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.' conference: end_date: 21.09.2022 location: Hamburg name: 50. Deutscher Lebensmittelchemikertag start_date: 19.09.2022 date_created: 2022-12-09T11:24:52Z date_updated: 2025-01-30T15:38:22Z ddc: - '570' - '570' department: - _id: DEP4016 - _id: DEP4028 doi: ' https://doi.org/10.1002/lemi.202259182 ' intvolume: ' 76' issue: S2 language: - iso: ger main_file_link: - open_access: '1' url: https://www.researchgate.net/publication/363482012_Charakterisierung_des_Einflusses_von_Allulose_in_Kombination_mit_verschiedenen_Getreidesorten_und_Mehltypen_auf_die_Produktqualitat_von_Feinen_Backwaren oa: '1' page: '229' place: Weinheim publication: 'Lebensmittelchemie : Zeitschrift der Lebensmittelchemischen Gesellschaft, Fachgruppe in der Gesellschaft Deutscher Chemiker ' publication_identifier: eissn: - 1521-3811 issn: - 0937-1478 publication_status: published publisher: 'Wiley-VCH ' status: public title: Allulose in Backwaren - Charakterisierung des Einflusses von Allulose in Kombination mit verschiedenen Getreidearten und Mehltypen auf die Produktqualität von Feinen Backwaren type: scientific_journal_article user_id: '83781' volume: 76 year: '2022' ... --- _id: '9200' 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." author: - first_name: Sebastian full_name: Wittland, Sebastian id: '74203' last_name: Wittland citation: 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. bjps: Wittland S (n.d.) Charakterisierung des Einflusses von Allulose in Kombination mit verschiedenen Getreidearten und Mehltypen auf die Produktqualität von Feinen Backwaren. . chicago: Wittland, Sebastian. 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' havard: S. Wittland, Charakterisierung des Einflusses von Allulose in Kombination mit verschiedenen Getreidearten und Mehltypen auf die Produktqualität von Feinen Backwaren, n.d. ieee: S. Wittland, Charakterisierung des Einflusses von Allulose in Kombination mit verschiedenen Getreidearten und Mehltypen auf die Produktqualität von Feinen Backwaren. mla: Wittland, Sebastian. Charakterisierung des Einflusses von Allulose in Kombination mit verschiedenen Getreidearten und Mehltypen auf die Produktqualität von Feinen Backwaren. short: S. Wittland, Charakterisierung des Einflusses von Allulose in Kombination mit verschiedenen Getreidearten und Mehltypen auf die Produktqualität von Feinen Backwaren, n.d. 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. .' van: Wittland S. Charakterisierung des Einflusses von Allulose in Kombination mit verschiedenen Getreidearten und Mehltypen auf die Produktqualität von Feinen Backwaren. conference: end_date: 2022-11-09 location: Detmold name: 73. Bäckereitechnologie-Tagung start_date: 2022-11-08 date_created: 2022-12-09T11:35:25Z date_updated: 2025-01-30T15:38:54Z ddc: - '570' department: - _id: DEP4028 language: - iso: ger publication_status: accepted status: public title: Charakterisierung des Einflusses von Allulose in Kombination mit verschiedenen Getreidearten und Mehltypen auf die Produktqualität von Feinen Backwaren type: conference_speech user_id: '83781' year: '2022' ... --- _id: '9568' abstract: - lang: eng 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. article_number: '2303' author: - first_name: Selina full_name: Ramm, Selina id: '68713' last_name: Ramm orcid: https://orcid.org/0000-0002-0502-8032 - first_name: Ruwen full_name: Fulek, Ruwen id: '79527' last_name: Fulek - first_name: Veronika Anna full_name: Eberle, Veronika Anna last_name: Eberle - first_name: Christian full_name: Kiera, Christian last_name: Kiera - first_name: Ulrich full_name: Odefey, Ulrich id: '74218' last_name: Odefey - first_name: Miriam full_name: Pein-Hackelbusch, Miriam id: '64952' last_name: Pein-Hackelbusch orcid: 0000-0002-7920-0595 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 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 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. 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. 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' 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). 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.' 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. 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.' 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). date_created: 2023-03-03T11:23:01Z date_updated: 2025-07-29T13:22:53Z department: - _id: DEP4022 - _id: DEP4028 - _id: DEP4014 doi: https://doi.org/10.3390/pharmaceutics14112303 external_id: isi: - '000883998100001' pmid: - '36365122' intvolume: ' 14' isi: '1' issue: '11' keyword: - wet granulation - liquid requirement - granulation endpoint - compression density language: - iso: eng main_file_link: - open_access: '1' url: https://www.mdpi.com/1999-4923/14/11/2303 oa: '1' place: Basel pmid: '1' publication: Pharmaceutics publication_identifier: eissn: - 1999-4923 publication_status: published publisher: MDPI status: public title: Compression Density as an Alternative to Identify an Optimal Moisture Content for High Shear Wet Granulation as an Initial Step for Spheronisation. type: scientific_journal_article user_id: '83781' volume: 14 year: '2022' ... --- _id: '12833' abstract: - lang: eng 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. author: - first_name: Jean-Pierre full_name: Goffart, Jean-Pierre last_name: Goffart - first_name: Anton full_name: Haverkort, Anton last_name: Haverkort - first_name: Michael full_name: Storey, Michael last_name: Storey - first_name: Norbert full_name: Haase, Norbert id: '58390' last_name: Haase - first_name: Michel full_name: Martin, Michel last_name: Martin - first_name: Pierre full_name: Lebrun, Pierre last_name: Lebrun - first_name: Daniel full_name: Ryckmans, Daniel last_name: Ryckmans - first_name: Dominique full_name: Florins, Dominique last_name: Florins - first_name: Kürt full_name: Demeulemeester, Kürt last_name: Demeulemeester citation: 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' 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.' 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.' 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' 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.' 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.' 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.' 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.' 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.' date_created: 2025-04-23T08:28:07Z date_updated: 2025-06-26T13:26:42Z department: - _id: DEP4000 - _id: DEP4028 doi: 10.1007/s11540-021-09535-8 external_id: isi: - '000749166300001' pmid: - '35106009' intvolume: ' 65' isi: '1' issue: '3' keyword: - Industrial agri-food production - Production practices - Sustainability - Value-chain language: - iso: eng page: 503-547 place: Dordrecht pmid: '1' publication: ' Potato research : journal of the European Association for Potato Research' publication_identifier: eissn: - 1871-4528 issn: - 0014-3065 publication_status: published publisher: 'Springer ' status: public title: 'Potato Production in Northwestern Europe (Germany, France, the Netherlands, United Kingdom, Belgium): Characteristics, Issues, Challenges and Opportunities' type: scientific_journal_article user_id: '83781' volume: 65 year: '2022' ... --- _id: '6689' abstract: - lang: eng 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." article_type: original author: - first_name: Patrick full_name: Wefing, Patrick id: '68976' last_name: Wefing - first_name: Florian full_name: Conradi, Florian id: '68967' last_name: Conradi - first_name: Johannes full_name: Rämisch, Johannes last_name: Rämisch - first_name: Peter full_name: Neubauer, Peter last_name: Neubauer - first_name: Jan full_name: Schneider, Jan id: '13209' last_name: Schneider orcid: 0000-0001-6401-8873 citation: 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 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 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. 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.' chicago-de: 'Wefing, Patrick, Florian Conradi, Johannes Rämisch, Peter Neubauer und Jan Schneider. 2021. Determination of free amino nitrogen in beer mash with an inline NIR transflectance probe and data evaluation by machine learning algorithms. Brewing science 74, Nr. 9/10: 107–121. doi:https://doi.org/10.23763/BrSc21-10wefing, .' din1505-2-1: 'Wefing, Patrick ; Conradi, Florian ; Rämisch, Johannes ; Neubauer, Peter ; Schneider, Jan: Determination of free amino nitrogen in beer mash with an inline NIR transflectance probe and data evaluation by machine learning algorithms. In: Brewing science Bd. 74, Carl (2021), Nr. 9/10, S. 107–121' 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. 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.' 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. short: P. Wefing, F. Conradi, J. Rämisch, P. Neubauer, J. Schneider, Brewing Science 74 (2021) 107–121. ufg: 'Wefing, Patrick u. a.: Determination of free amino nitrogen in beer mash with an inline NIR transflectance probe and data evaluation by machine learning algorithms, in: Brewing science 74 (2021), H. 9/10,  S. 107–121.' van: Wefing P, Conradi F, Rämisch J, Neubauer P, Schneider J. Determination of free amino nitrogen in beer mash with an inline NIR transflectance probe and data evaluation by machine learning algorithms. Brewing science . 2021;74(9/10):107–21. date_created: 2021-11-02T10:06:04Z date_updated: 2025-01-30T15:43:53Z department: - _id: DEP1308 - _id: DEP4028 doi: https://doi.org/10.23763/BrSc21-10wefing intvolume: ' 74' issue: 9/10 keyword: - mashing - NIR - machine learning - FAN language: - iso: eng 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 oa: '1' page: 107 - 121 publication: 'Brewing science ' publication_identifier: eissn: - 0723-1520 issn: - 1866-5195 publication_status: published publisher: Carl quality_controlled: '1' status: public title: Determination of free amino nitrogen in beer mash with an inline NIR transflectance probe and data evaluation by machine learning algorithms type: journal_article user_id: '83781' volume: 74 year: '2021' ... --- _id: '6728' author: - first_name: Sebastian full_name: Wittland, Sebastian id: '74203' last_name: Wittland citation: 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.' 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).' 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.' 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.' chicago-de: 'Wittland, Sebastian. 2021. Einfluss von Allulose auf die Sensorik und Lagerstabilität bei Backwaren. In: 72. Tagung für Bäckerei-Technologie : 9. – 10. November 2021 in Detmold , hg. von AGF : Arbeitsgemeinschaft Getreideforschung e.V. und Max Rubner-Institut : Institut für Sicherheit und Qualität bei Getreide , 27–28. Detmold.' din1505-2-1: 'Wittland, Sebastian: Einfluss von Allulose auf die Sensorik und Lagerstabilität bei Backwaren. In: AGF : Arbeitsgemeinschaft Getreideforschung e.V. ; Max Rubner-Institut : Institut für Sicherheit und Qualität bei Getreide (Hrsg.): 72. Tagung für Bäckerei-Technologie : 9. – 10. November 2021 in Detmold . Detmold, 2021, S. 27–28' 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.' 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.' 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.' 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.' 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.' conference: end_date: 2021-11-10 location: Detmold name: 72. Tagung für Bäckerei-Technologie start_date: 2021-11-09 corporate_editor: - 'AGF : Arbeitsgemeinschaft Getreideforschung e.V.' - 'Max Rubner-Institut : Institut für Sicherheit und Qualität bei Getreide ' date_created: 2021-11-10T13:48:51Z date_updated: 2025-02-03T10:02:12Z department: - _id: DEP4028 language: - iso: ger 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 oa: '1' page: 27-28 place: Detmold publication: '72. Tagung für Bäckerei-Technologie : 9. – 10. November 2021 in Detmold ' publication_status: published status: public title: Einfluss von Allulose auf die Sensorik und Lagerstabilität bei Backwaren type: conference user_id: '83781' year: '2021' ... --- _id: '6732' author: - first_name: Florian full_name: Conradi, Florian id: '68967' last_name: Conradi citation: ama: 'Conradi F. Real time quality controlled mashing – a successful approach using inline near infrared spectroscopy and advanced data analysis. In: ; 2021.' apa: Conradi, F. (2021). Real time quality controlled mashing – a successful approach using inline near infrared spectroscopy and advanced data analysis. 14th International Trends in Brewing, Leuven, Belgien. bjps: Conradi F (2021) Real Time Quality Controlled Mashing – a Successful Approach Using Inline near Infrared Spectroscopy and Advanced Data Analysis. chicago: Conradi, Florian. “Real Time Quality Controlled Mashing – a Successful Approach Using Inline near Infrared Spectroscopy and Advanced Data Analysis,” 2021. chicago-de: 'Conradi, Florian. 2021. Real time quality controlled mashing – a successful approach using inline near infrared spectroscopy and advanced data analysis. In: .' din1505-2-1: 'Conradi, Florian: Real time quality controlled mashing – a successful approach using inline near infrared spectroscopy and advanced data analysis. In: , 2021' havard: 'F. Conradi, Real time quality controlled mashing – a successful approach using inline near infrared spectroscopy and advanced data analysis, in: 2021.' 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. mla: Conradi, Florian. Real Time Quality Controlled Mashing – a Successful Approach Using Inline near Infrared Spectroscopy and Advanced Data Analysis. 2021. short: 'F. Conradi, 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.' van: Conradi F. Real time quality controlled mashing – a successful approach using inline near infrared spectroscopy and advanced data analysis. In 2021. conference: end_date: 2021-10-20 location: Leuven, Belgien name: 14th International Trends in Brewing start_date: 2021-10-17 date_created: 2021-11-11T14:29:30Z date_updated: 2025-02-10T07:03:25Z department: - _id: DEP4018 - _id: DEP4028 language: - iso: eng publication_status: published status: public title: Real time quality controlled mashing – a successful approach using inline near infrared spectroscopy and advanced data analysis type: conference user_id: '83781' year: '2021' ... --- _id: '6734' author: - first_name: Daniel full_name: Pauli, Daniel id: '75850' last_name: Pauli orcid: ' 0000-0003-0860-4696 ' - first_name: Michael full_name: Neumaier, Michael id: '77059' last_name: Neumaier citation: ama: 'Pauli D, Neumaier M. Einsatz von technischer Sensorik im Projekt DproFood . In: ; 2021.' apa: Pauli, D., & Neumaier, M. (2021). Einsatz von technischer Sensorik im Projekt DproFood . Proteina, Magdeburg. bjps: Pauli D and Neumaier M (2021) Einsatz von Technischer Sensorik Im Projekt DproFood . chicago: Pauli, Daniel, and Michael Neumaier. “Einsatz von Technischer Sensorik Im Projekt DproFood ,” 2021. chicago-de: 'Pauli, Daniel und Michael Neumaier. 2021. Einsatz von technischer Sensorik im Projekt DproFood . In: .' din1505-2-1: 'Pauli, Daniel ; Neumaier, Michael: Einsatz von technischer Sensorik im Projekt DproFood . In: , 2021' havard: 'D. Pauli, M. Neumaier, Einsatz von technischer Sensorik im Projekt DproFood , in: 2021.' ieee: D. Pauli and M. Neumaier, “Einsatz von technischer Sensorik im Projekt DproFood ,” presented at the Proteina, Magdeburg, 2021. mla: Pauli, Daniel, and Michael Neumaier. Einsatz von Technischer Sensorik Im Projekt DproFood . 2021. short: 'D. Pauli, M. Neumaier, in: 2021.' ufg: 'Pauli, Daniel/Neumaier, Michael: Einsatz von technischer Sensorik im Projekt DproFood , in: o. Hg.: o. O. 2021.' van: Pauli D, Neumaier M. Einsatz von technischer Sensorik im Projekt DproFood . In 2021. conference: end_date: 2021-11.05 location: Magdeburg name: Proteina start_date: 2021-11.04 date_created: 2021-11-15T08:38:39Z date_updated: 2025-01-30T15:45:00Z department: - _id: DEP4027 - _id: DEP1308 - _id: DEP4028 language: - iso: eng publication_status: published status: public title: 'Einsatz von technischer Sensorik im Projekt DproFood ' type: conference user_id: '83781' year: '2021' ... --- _id: '6824' author: - first_name: Florian full_name: Conradi, Florian id: '68967' last_name: Conradi citation: ama: 'Conradi F. Recyclate Transparency – Einsatz datenintensiver und inlinefähiger Sensoren zur echtzeitfähigen, stufenübergreifenden Untersuchung von recyceltem PET. In: ; 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. bjps: Conradi F (2021) Recyclate Transparency – Einsatz Datenintensiver Und Inlinefähiger Sensoren Zur Echtzeitfähigen, Stufenübergreifenden Untersuchung von Recyceltem PET. chicago: Conradi, Florian. “Recyclate Transparency – Einsatz Datenintensiver Und Inlinefähiger Sensoren Zur Echtzeitfähigen, Stufenübergreifenden Untersuchung von Recyceltem PET,” 2021. chicago-de: 'Conradi, Florian. 2021. Recyclate Transparency – Einsatz datenintensiver und inlinefähiger Sensoren zur echtzeitfähigen, stufenübergreifenden Untersuchung von recyceltem PET. In: .' din1505-2-1: 'Conradi, Florian: Recyclate Transparency – Einsatz datenintensiver und inlinefähiger Sensoren zur echtzeitfähigen, stufenübergreifenden Untersuchung von recyceltem PET. In: , 2021' havard: 'F. Conradi, Recyclate Transparency – Einsatz datenintensiver und inlinefähiger Sensoren zur echtzeitfähigen, stufenübergreifenden Untersuchung von recyceltem PET, in: 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. mla: Conradi, Florian. Recyclate Transparency – Einsatz Datenintensiver Und Inlinefähiger Sensoren Zur Echtzeitfähigen, Stufenübergreifenden Untersuchung von Recyceltem PET. 2021. short: 'F. Conradi, in: 2021.' ufg: 'Conradi, Florian: Recyclate Transparency – Einsatz datenintensiver und inlinefähiger Sensoren zur echtzeitfähigen, stufenübergreifenden Untersuchung von recyceltem PET, in: o. Hg.: o. O. 2021.' van: Conradi F. Recyclate Transparency – Einsatz datenintensiver und inlinefähiger Sensoren zur echtzeitfähigen, stufenübergreifenden Untersuchung von recyceltem PET. In 2021. conference: end_date: 2021-11-25 location: Köln name: Professoren-Treff Baumann-Gonser-Stiftung start_date: 2021-11-25 date_created: 2021-11-30T07:11:07Z date_updated: 2024-04-17T08:47:25Z department: - _id: DEP4028 - _id: DEP1308 language: - iso: eng status: public title: Recyclate Transparency – Einsatz datenintensiver und inlinefähiger Sensoren zur echtzeitfähigen, stufenübergreifenden Untersuchung von recyceltem PET type: conference_abstract user_id: '83778' year: '2021' ... --- _id: '6839' abstract: - lang: eng 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. ' author: - first_name: Baris Gün full_name: Sürmeli, Baris Gün id: '73806' last_name: Sürmeli - first_name: Imke full_name: Weishaupt, Imke id: '58425' last_name: Weishaupt - first_name: Knut full_name: Schwarzer, Knut id: '13329' last_name: Schwarzer - first_name: Natalia full_name: Moriz, Natalia id: '44238' last_name: Moriz - first_name: Jan full_name: Schneider, Jan id: '13209' last_name: Schneider orcid: 0000-0001-6401-8873 citation: ama: Sürmeli BG, Weishaupt I, Schwarzer K, Moriz N, Schneider J. Heat impact control in flash pasteurization by estimation of applied pasteurization units using near infrared spectroscopy. Journal of Near Infrared Spectroscopy. 2021;29(6):339-351. doi:10.1177/09670335211057233 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 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. 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.' 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' 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. 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.' 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. short: B.G. Sürmeli, I. Weishaupt, K. Schwarzer, N. Moriz, J. Schneider, Journal of Near Infrared Spectroscopy 29 (2021) 339–351. 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.' 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. date_created: 2021-11-30T12:39:27Z date_updated: 2025-06-26T13:35:56Z department: - _id: DEP5023 - _id: DEP4028 doi: 10.1177/09670335211057233 external_id: isi: - '000726007200001' intvolume: ' 29' isi: '1' issue: '6' keyword: - Beverage pasteurization - heat impact control - prediction outlier elimination language: - iso: eng page: 339-351 publication: Journal of Near Infrared Spectroscopy publication_identifier: eissn: - 1751-6552 issn: - 0967-0335 publication_status: published publisher: Sage Publishing status: public title: Heat impact control in flash pasteurization by estimation of applied pasteurization units using near infrared spectroscopy type: journal_article user_id: '83781' volume: 29 year: '2021' ... --- _id: '6840' author: - first_name: Daniel full_name: Pauli, Daniel id: '75850' last_name: Pauli orcid: ' 0000-0003-0860-4696 ' - first_name: Stephanie full_name: Wisser, Stephanie id: '76627' last_name: Wisser citation: ama: 'Pauli D, Wisser S. Datenanalyse und autonome Prognostik zur Verbesserung der  Transparenz und Sicherheit von Lebensmitteln. In: ; 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.' bjps: Pauli D and Wisser S (2021) Datenanalyse Und Autonome Prognostik Zur Verbesserung Der  Transparenz Und Sicherheit von Lebensmitteln. chicago: Pauli, Daniel, and Stephanie Wisser. “Datenanalyse Und Autonome Prognostik Zur Verbesserung Der  Transparenz Und Sicherheit von Lebensmitteln,” 2021. chicago-de: 'Pauli, Daniel und Stephanie Wisser. 2021. Datenanalyse und autonome Prognostik zur Verbesserung der  Transparenz und Sicherheit von Lebensmitteln. In: .' din1505-2-1: 'Pauli, Daniel ; Wisser, Stephanie: Datenanalyse und autonome Prognostik zur Verbesserung der  Transparenz und Sicherheit von Lebensmitteln. In: , 2021' havard: 'D. Pauli, S. Wisser, 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.' mla: 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.' ufg: 'Pauli, Daniel/Wisser, Stephanie: Datenanalyse und autonome Prognostik zur Verbesserung der  Transparenz und Sicherheit von Lebensmitteln, in: o. Hg.: o. O. 2021.' van: Pauli D, Wisser S. Datenanalyse und autonome Prognostik zur Verbesserung der  Transparenz und Sicherheit von Lebensmitteln. In 2021. conference: end_date: 23.04.2021 location: Online name: 'SFT-Forum „where food meets IT“ Mittelstand im Wandel: Digitale Lösungen für die Lebensmittelpraxis' start_date: 23.04.2021 date_created: 2021-12-03T13:24:32Z date_updated: 2025-01-30T15:45:25Z department: - _id: DEP4000 - _id: DEP5023 - _id: DEP4027 - _id: DEP1308 - _id: DEP4028 language: - iso: eng status: public title: Datenanalyse und autonome Prognostik zur Verbesserung der Transparenz und Sicherheit von Lebensmitteln type: conference user_id: '83781' year: '2021' ... --- _id: '6842' author: - first_name: Daniel full_name: Pauli, Daniel id: '75850' last_name: Pauli orcid: ' 0000-0003-0860-4696 ' - first_name: Michael full_name: Neumaier, Michael id: '77059' last_name: Neumaier - first_name: Matthias full_name: Scharf, Matthias id: '65179' last_name: Scharf - first_name: Carsten full_name: Funke, Carsten id: '74167' last_name: Funke citation: ama: 'Pauli D, Neumaier M, Scharf M, Funke C. Von der offline zur online Qualitätskontrolle mittels Echtzeit- und Fingerprint-Analytik. In: ; 2021.' apa: Pauli, D., Neumaier, M., Scharf, M., & Funke, C. (2021). Von der offline zur online Qualitätskontrolle mittels Echtzeit- und Fingerprint-Analytik. Fokustag where food meets IT, Online. bjps: Pauli D et al. (2021) Von Der Offline Zur Online Qualitätskontrolle Mittels Echtzeit- Und Fingerprint-Analytik. chicago: Pauli, Daniel, Michael Neumaier, Matthias Scharf, and Carsten Funke. “Von Der Offline Zur Online Qualitätskontrolle Mittels Echtzeit- Und Fingerprint-Analytik,” 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: .' din1505-2-1: 'Pauli, Daniel ; Neumaier, Michael ; Scharf, Matthias ; Funke, Carsten: Von der offline zur online Qualitätskontrolle mittels Echtzeit- und Fingerprint-Analytik. In: , 2021' havard: 'D. Pauli, M. Neumaier, M. Scharf, C. Funke, Von der offline zur online Qualitätskontrolle mittels Echtzeit- und Fingerprint-Analytik, in: 2021.' 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. mla: Pauli, Daniel, et al. Von Der Offline Zur Online Qualitätskontrolle Mittels Echtzeit- Und Fingerprint-Analytik. 2021. short: 'D. Pauli, M. Neumaier, M. Scharf, C. Funke, in: 2021.' ufg: 'Pauli, Daniel u. a.: Von der offline zur online Qualitätskontrolle mittels Echtzeit- und Fingerprint-Analytik, in: o. Hg.: o. O. 2021.' van: Pauli D, Neumaier M, Scharf M, Funke C. Von der offline zur online Qualitätskontrolle mittels Echtzeit- und Fingerprint-Analytik. In 2021. conference: end_date: 02.03.2021 location: Online name: Fokustag where food meets IT start_date: 02.03.2021 date_created: 2021-12-03T13:38:13Z date_updated: 2025-01-30T15:45:45Z department: - _id: DEP4000 - _id: DEP4027 - _id: DEP1308 - _id: DEP4028 language: - iso: eng status: public title: Von der offline zur online Qualitätskontrolle mittels Echtzeit- und Fingerprint-Analytik type: conference user_id: '83781' year: '2021' ... --- _id: '6934' author: - first_name: Jan full_name: Schneider, Jan id: '13209' last_name: Schneider orcid: 0000-0001-6401-8873 citation: 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.' 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. 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.' 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.' 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.' 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' 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.' 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.' 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. 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.' 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.' date_created: 2022-01-03T13:18:06Z date_updated: 2025-02-10T07:15:06Z department: - _id: DEP1308 - _id: DEP4028 editor: - first_name: Martin Ludwig full_name: Hofmann, Martin Ludwig id: '27490' last_name: Hofmann - first_name: Kathrin full_name: Lemme, Kathrin id: '29189' last_name: Lemme - first_name: Josef full_name: Löffl, Josef id: '71937' last_name: Löffl - first_name: Jürgen full_name: Nautz, Jürgen id: '46509' last_name: Nautz keyword: - Lebensmitteltechnologie - Lebensmittel-Ethik - Nachhaltigkeit - Institut für Lebenmitteltechnologie language: - iso: ger page: 101-115 place: 'Baunach ' popular_science: '1' publication: 50 Jahre Technische Hochschule Ostwestfalen-Lippe publication_identifier: isbn: - 978-3-88778-622-9 publication_status: published publisher: Spurbuchverlag status: public title: Lebensmitteltechnologie in ihrer gesellschaftlichen Verflechtung type: book_chapter user_id: '83781' year: '2021' ... --- _id: '7095' author: - first_name: Britta full_name: Schattenberg, Britta id: '74227' last_name: Schattenberg - first_name: Kirsten full_name: Stake, Kirsten id: '61537' last_name: Stake - first_name: Jan full_name: Schneider, Jan id: '13209' last_name: Schneider orcid: 0000-0001-6401-8873 citation: 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.' 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. 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.' 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.' 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.' 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' 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.' 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.' 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. 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.' 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.' 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.' corporate_editor: - Behr´s Verlag GmbH date_created: 2022-03-02T09:41:53Z date_updated: 2025-03-13T14:25:11Z department: - _id: DEP4018 - _id: DEP4028 edition: '1' language: - iso: ger place: Hamburg publication: Behr´s Jahrbuch für die Lebensmittelwirtschaft 2022 publication_identifier: isbn: - 978-3-95468-810-4 publication_status: published publisher: Behr´s Verlag status: public title: Einsatzmöglichkeiten von Allulose zur Kalorienreduktion in Biermischgetränken type: book_chapter user_id: '83781' year: '2021' ... --- _id: '6171' author: - first_name: Jan full_name: Schneider, Jan id: '13209' last_name: Schneider orcid: 0000-0001-6401-8873 - first_name: Anna full_name: Dammann_, Anna id: '43899' last_name: Dammann_ - first_name: Knut full_name: Schwarzer, Knut id: '13329' last_name: Schwarzer - first_name: Ulrich full_name: Müller, Ulrich id: '12119' last_name: Müller citation: 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.' 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.' bjps: 'Schneider J et al. (2021) Pasteurisation von Getränken: Verweilzeitverteilungen in Der KZE Und Chemischer Temperatur-Zeit-Indikator Zur Prüfung von KZE-Anlagen.' 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.' 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' 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.' 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.' mla: 'Schneider, Jan, et al. Pasteurisation von Getränken: Verweilzeitverteilungen in Der KZE Und Chemischer Temperatur-Zeit-Indikator Zur Prüfung von KZE-Anlagen. 2021.' short: 'J. Schneider, A. Dammann_, K. Schwarzer, U. Müller, 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.' 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.' conference: end_date: 2012-03-05 location: Siegen name: Technisch-wissenschaftlicher Ausschuss der VLB start_date: 2012-03-05 date_created: 2021-09-07T08:49:23Z date_updated: 2025-01-30T15:43:35Z department: - _id: DEP4009 - _id: DEP1308 - _id: DEP4018 - _id: DEP4028 language: - iso: eng status: public title: 'Pasteurisation von Getränken: Verweilzeitverteilungen in der KZE und Chemischer Temperatur-Zeit-Indikator zur Prüfung von KZE-Anlagen' type: conference user_id: '83781' year: '2021' ... --- _id: '5423' 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. article_type: original author: - first_name: Linda full_name: Katsch, Linda id: '71614' last_name: Katsch orcid: '0000-0001-6628-3929 ' - first_name: Frank-Jürgen full_name: Methner, Frank-Jürgen last_name: Methner - first_name: Jan full_name: Schneider, Jan id: '13209' last_name: Schneider orcid: 0000-0001-6401-8873 citation: 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 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. 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.' 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' 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. 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.' 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. short: L. Katsch, F.-J. Methner, J. Schneider, International Journal of Food Engineering 17 (2021) 703–713. 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.' 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. date_created: 2021-04-08T05:51:47Z date_updated: 2025-06-26T13:31:14Z department: - _id: DEP4018 - _id: DEP1308 - _id: DEP4028 doi: https://doi.org/10.1515/ijfe-2020-0324 external_id: isi: - '000699893400004' intvolume: ' 17' isi: '1' issue: '9' keyword: - absorption at 420 nm - HMF - kinetic figures - line of equal effect - pasteurization. language: - iso: eng page: 703-713 place: 'Berlin ; Boston, Mass. ' publication: 'International Journal of Food Engineering ' publication_identifier: eissn: - 1556-3758 issn: - 2194-5764 publication_status: published publisher: Walter de Gruyter GmbH quality_controlled: '1' status: public 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 ' type: scientific_journal_article user_id: '83781' volume: 17 year: '2021' ... --- _id: '5504' author: - first_name: Linda full_name: Katsch, Linda id: '71614' last_name: Katsch orcid: '0000-0001-6628-3929 ' - first_name: Jan full_name: Schneider, Jan id: '13209' last_name: Schneider orcid: 0000-0001-6401-8873 citation: ama: Katsch L, Schneider J. Potential für eine schonendere Pasteurisation. Brauwelt. 2021;(14):340-343. apa: Katsch, L., & Schneider, J. (2021). Potential für eine schonendere Pasteurisation. Brauwelt, 14, 340–343. bjps: Katsch L and Schneider J (2021) Potential Für Eine Schonendere Pasteurisation. Brauwelt 340–343. chicago: 'Katsch, Linda, and Jan Schneider. “Potential Für Eine Schonendere Pasteurisation.” Brauwelt, no. 14 (2021): 340–43.' 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' havard: L. Katsch, J. Schneider, Potential für eine schonendere Pasteurisation, Brauwelt. (2021) 340–343. ieee: L. Katsch and J. Schneider, “Potential für eine schonendere Pasteurisation,” Brauwelt, no. 14, pp. 340–343, 2021. mla: Katsch, Linda, and Jan Schneider. “Potential Für Eine Schonendere Pasteurisation.” Brauwelt, no. 14, 2021, pp. 340–43. short: L. Katsch, J. Schneider, Brauwelt (2021) 340–343. ufg: 'Katsch, Linda/Schneider, Jan: Potential für eine schonendere Pasteurisation, in: Brauwelt (2021), H. 14,  S. 340–343.' van: Katsch L, Schneider J. Potential für eine schonendere Pasteurisation. Brauwelt. 2021;(14):340–3. date_created: 2021-04-13T12:03:12Z date_updated: 2025-02-10T07:07:05Z department: - _id: DEP4018 - _id: DEP1308 - _id: DEP4028 issue: '14' language: - iso: eng main_file_link: - url: https://www.wiso-net.de/toc_list/BW/2021/BW__%3A2021%3A14/Heft%2B14%2B%252F%2B2021/BW# page: 340-343 place: Nürnberg publication: Brauwelt publication_identifier: eissn: - 1439-5177 issn: - 0724-696X publication_status: published publisher: Fachverlag Hans Carl GmbH status: public title: Potential für eine schonendere Pasteurisation type: industry_journal_article user_id: '83781' year: '2021' ... --- _id: '12805' abstract: - lang: eng text: 'n recent decades, the demand for palm oil has constantly increased and with it the cultivation of oil palms. After a period of 25 years, the oil yield of the palm trees decreases and they are felled. The trees are cut into pieces and remain on the plantations. However, due to their high moisture and sugar content, fungi and molds cause problems for replanting. The use of the wood for the timber industry is difficult due to its structural characteristics. Biotechnological processes use microorganisms to produce relevant industrial products. The basis for each process is a culture medium that contains all necessary nutrients, especially carbohydrates. The culture medium makes up a high percentage of the costs, so alternative, cheaper substrates are preferred. In this review, we show and compare different analyses of the sap mechanically pressed from the oil palm trunk regarding its sugar and nutrient content. The total sugar concentration in the palm sap varies between 16.97–140 g L−1 and it is mainly composed of glucose, fructose, and sucrose. The comparison with common nutrient media and the results of fermentation processes already carried out on a laboratory scale show that palm sap offers great potential as a fermentation medium for biotechnological conversion into industrially relevant products. ' author: - first_name: Rabea full_name: Dirkes, Rabea id: '68594' last_name: Dirkes - first_name: Pia Rebecca full_name: Neubauer, Pia Rebecca id: '75420' last_name: Neubauer - first_name: Jürgen full_name: Rabenhorst, Jürgen id: '13454' last_name: Rabenhorst citation: 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' 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' 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.' 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.' 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, .' 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' 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.' 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.' 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.' short: R. Dirkes, P.R. Neubauer, J. Rabenhorst, Biofuels, Bioproducts and Biorefining 15 (2021) 931–944. 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.' 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.' date_created: 2025-04-16T07:00:19Z date_updated: 2025-06-26T13:37:39Z department: - _id: DEP4000 - _id: DEP4028 - _id: DEP4018 doi: 10.1002/bbb.2201 external_id: isi: - '000625400200001' intvolume: ' 15' isi: '1' issue: '3' keyword: - oil palm - trunks - pressed sap - Elaeis guineensis - sugar - nutrients - review language: - iso: eng page: 931-944 place: Chichester publication: Biofuels, Bioproducts and Biorefining publication_identifier: eissn: - 1932-1031 issn: - 1932-104X publication_status: published publisher: Wiley status: public title: 'Pressed sap from oil palm (Elaeis guineensis) trunks: a revolutionary growth medium for the biotechnological industry?' type: scientific_journal_article user_id: '83781' volume: 15 year: '2021' ... --- _id: '12835' abstract: - lang: eng text: Delayed-release dosage forms are mainly manufactured as batch processes and include coated tablets, pellets, or particles with gastric resistant polymers. Authors propose a novel approach using the hot-melt extrusion technique to prepare delayed release dosage forms via a continuous manufacturing process, a new trend in the pharmaceutical industry. A full factorial design was employed to correlate input variables, including stearic acid (SA) content, drug content, and pellet size with drug release properties of the pellets. PLS fit method suitably elaborated the relationship between input and output variables with reasonably good fit and goodness of prediction. All three input factors influenced drug release in enzyme-free simulated gastric fluid (SGF) after 120 min; however, SA content did not significantly affect drug dissolution in the enzyme-free simulated intestinal fluid (SIF). An optimized formulation and design space were determined by overlaying multiple contours established from regression equations. The continuous manufacturing process was successfully monitored using inline near-infrared (NIR) and inline particle size analysis, with drug load and pellet size being well-controlled within the design space. The obtained pellets released less than 5% after 120 min in SGF and more than 85% and 95% after 30 min and 45 min, respectively, after switching to SIF. (C) 2020 American Pharmacists Association (R). Published by Elsevier Inc. All rights reserved. author: - first_name: Anh Q. full_name: Vo, Anh Q. last_name: Vo - first_name: Gerd full_name: Kutz, Gerd id: '12015' last_name: Kutz - first_name: Herman full_name: He, Herman last_name: He - first_name: Sagar full_name: Narala, Sagar last_name: Narala - first_name: Suresh full_name: Bandari, Suresh last_name: Bandari - first_name: Michael A. full_name: Repka, Michael A. last_name: Repka citation: ama: 'Vo AQ, Kutz G, He H, Narala S, Bandari S, Repka MA. Continuous Manufacturing of Ketoprofen Delayed Release Pellets Using Melt Extrusion Technology: Application of QbD Design Space, Inline Near Infrared, and Inline Pellet Size Analysis. Journal of Pharmaceutical Sciences. 2020;109(12):3598-3607. doi:10.1016/j.xphs.2020.09.007' 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' 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.' 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.' chicago-de: 'Vo, Anh Q., Gerd Kutz, Herman He, Sagar Narala, Suresh Bandari und Michael A. Repka. 2020. Continuous Manufacturing of Ketoprofen Delayed Release Pellets Using Melt Extrusion Technology: Application of QbD Design Space, Inline Near Infrared, and Inline Pellet Size Analysis. Journal of Pharmaceutical Sciences 109, Nr. 12: 3598–3607. doi:10.1016/j.xphs.2020.09.007, .' din1505-2-1: 'Vo, Anh Q. ; Kutz, Gerd ; He, Herman ; Narala, Sagar ; Bandari, Suresh ; Repka, Michael A.: Continuous Manufacturing of Ketoprofen Delayed Release Pellets Using Melt Extrusion Technology: Application of QbD Design Space, Inline Near Infrared, and Inline Pellet Size Analysis. In: Journal of Pharmaceutical Sciences Bd. 109. Amsterdam [u.a.], Elsevier BV (2020), Nr. 12, S. 3598–3607' 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.' 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.' 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.' short: A.Q. Vo, G. Kutz, H. He, S. Narala, S. Bandari, M.A. Repka, 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.' 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.' date_created: 2025-04-23T08:40:12Z date_updated: 2025-06-26T13:25:32Z department: - _id: DEP4028 doi: 10.1016/j.xphs.2020.09.007 external_id: isi: - '000590406100010' intvolume: ' 109' isi: '1' issue: '12' keyword: - Continuous manufacturing - Delayed-release - FT-NIR - Inline particle size analysis - Hot melt extrusion language: - iso: eng page: 3598-3607 place: Amsterdam [u.a.] publication: Journal of Pharmaceutical Sciences publication_identifier: eissn: - 1520-6017 issn: - 0022-3549 publication_status: published publisher: Elsevier BV status: public 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' type: scientific_journal_article user_id: '83781' volume: 109 year: '2020' ...