[{"keyword":["fractionated sterilization","carrot juice","descriptive analysis","microbiological stability"],"page":"17-26","_id":"12876","language":[{"iso":"eng"}],"quality_controlled":"1","place":"Nürnberg","citation":{"chicago":"Weishaupt, Imke, Linda Katsch, Martina Sokolowsky, and Jan Schneider. “Comparative Study on the Effect of Mild Temperature Conditions in Fractionated Sterilization of Carrot Juice on Microbiological Stability and Sensory Properties.” Brewing Science : The Scientific Organ of the Weihenstephan Scientific Centre of the TU Munich, of Versuchs- and Lehranstalt Für Brauerei in Berlin (VLB), of the Scientific Station for Breweries in Munich, of the Veritas Laboratory in Zurich, of Doemens Wba-Technikum Gmbh in Graefelfing/Munich = Monatsschrift Für Brauwissenschaft 78, no. 3/4 (2025): 17–26. https://doi.org/10.23763/BrSc25-04weishaupt.","mla":"Weishaupt, Imke, et al. “Comparative Study on the Effect of Mild Temperature Conditions in Fractionated Sterilization of Carrot Juice on Microbiological Stability and Sensory Properties.” Brewing Science : The Scientific Organ of the Weihenstephan Scientific Centre of the TU Munich, of Versuchs- and Lehranstalt Für Brauerei in Berlin (VLB), of the Scientific Station for Breweries in Munich, of the Veritas Laboratory in Zurich, of Doemens Wba-Technikum Gmbh in Graefelfing/Munich = Monatsschrift Für Brauwissenschaft, vol. 78, no. 3/4, 2025, pp. 17–26, https://doi.org/10.23763/BrSc25-04weishaupt.","van":"Weishaupt I, Katsch L, Sokolowsky M, Schneider J. Comparative study on the effect of mild temperature conditions in fractionated sterilization of carrot juice on microbiological stability and sensory properties. Brewing science : the scientific organ of the Weihenstephan Scientific Centre of the TU Munich, of Versuchs- and Lehranstalt für Brauerei in Berlin (VLB), of the Scientific Station for Breweries in Munich, of the Veritas laboratory in Zurich, of Doemens wba-Technikum Gmbh in Graefelfing/Munich = Monatsschrift für Brauwissenschaft. 2025;78(3/4):17–26.","ieee":"I. Weishaupt, L. Katsch, M. Sokolowsky, and J. Schneider, “Comparative study on the effect of mild temperature conditions in fractionated sterilization of carrot juice on microbiological stability and sensory properties,” Brewing science : the scientific organ of the Weihenstephan Scientific Centre of the TU Munich, of Versuchs- and Lehranstalt für Brauerei in Berlin (VLB), of the Scientific Station for Breweries in Munich, of the Veritas laboratory in Zurich, of Doemens wba-Technikum Gmbh in Graefelfing/Munich = Monatsschrift für Brauwissenschaft, vol. 78, no. 3/4, pp. 17–26, 2025, doi: 10.23763/BrSc25-04weishaupt.","din1505-2-1":"Weishaupt, Imke ; Katsch, Linda ; Sokolowsky, Martina ; Schneider, Jan: Comparative study on the effect of mild temperature conditions in fractionated sterilization of carrot juice on microbiological stability and sensory properties. In: Brewing science : the scientific organ of the Weihenstephan Scientific Centre of the TU Munich, of Versuchs- and Lehranstalt für Brauerei in Berlin (VLB), of the Scientific Station for Breweries in Munich, of the Veritas laboratory in Zurich, of Doemens wba-Technikum Gmbh in Graefelfing/Munich = Monatsschrift für Brauwissenschaft Bd. 78. Nürnberg, Fachverlag Hans Carl GmbH (2025), Nr. 3/4, S. 17–26","apa":"Weishaupt, I., Katsch, L., Sokolowsky, M., & Schneider, J. (2025). Comparative study on the effect of mild temperature conditions in fractionated sterilization of carrot juice on microbiological stability and sensory properties. Brewing Science : The Scientific Organ of the Weihenstephan Scientific Centre of the TU Munich, of Versuchs- and Lehranstalt Für Brauerei in Berlin (VLB), of the Scientific Station for Breweries in Munich, of the Veritas Laboratory in Zurich, of Doemens Wba-Technikum Gmbh in Graefelfing/Munich = Monatsschrift Für Brauwissenschaft, 78(3/4), 17–26. https://doi.org/10.23763/BrSc25-04weishaupt","ama":"Weishaupt I, Katsch L, Sokolowsky M, Schneider J. Comparative study on the effect of mild temperature conditions in fractionated sterilization of carrot juice on microbiological stability and sensory properties. Brewing science : the scientific organ of the Weihenstephan Scientific Centre of the TU Munich, of Versuchs- and Lehranstalt für Brauerei in Berlin (VLB), of the Scientific Station for Breweries in Munich, of the Veritas laboratory in Zurich, of Doemens wba-Technikum Gmbh in Graefelfing/Munich = Monatsschrift für Brauwissenschaft. 2025;78(3/4):17-26. doi:10.23763/BrSc25-04weishaupt","short":"I. Weishaupt, L. Katsch, M. Sokolowsky, J. Schneider, Brewing Science : The Scientific Organ of the Weihenstephan Scientific Centre of the TU Munich, of Versuchs- and Lehranstalt Für Brauerei in Berlin (VLB), of the Scientific Station for Breweries in Munich, of the Veritas Laboratory in Zurich, of Doemens Wba-Technikum Gmbh in Graefelfing/Munich = Monatsschrift Für Brauwissenschaft 78 (2025) 17–26.","havard":"I. Weishaupt, L. Katsch, M. Sokolowsky, J. Schneider, Comparative study on the effect of mild temperature conditions in fractionated sterilization of carrot juice on microbiological stability and sensory properties, Brewing Science : The Scientific Organ of the Weihenstephan Scientific Centre of the TU Munich, of Versuchs- and Lehranstalt Für Brauerei in Berlin (VLB), of the Scientific Station for Breweries in Munich, of the Veritas Laboratory in Zurich, of Doemens Wba-Technikum Gmbh in Graefelfing/Munich = Monatsschrift Für Brauwissenschaft. 78 (2025) 17–26.","bjps":"Weishaupt I et al. (2025) Comparative Study on the Effect of Mild Temperature Conditions in Fractionated Sterilization of Carrot Juice on Microbiological Stability and Sensory Properties. Brewing science : the scientific organ of the Weihenstephan Scientific Centre of the TU Munich, of Versuchs- and Lehranstalt für Brauerei in Berlin (VLB), of the Scientific Station for Breweries in Munich, of the Veritas laboratory in Zurich, of Doemens wba-Technikum Gmbh in Graefelfing/Munich = Monatsschrift für Brauwissenschaft 78, 17–26.","chicago-de":"Weishaupt, Imke, Linda Katsch, Martina Sokolowsky und Jan Schneider. 2025. Comparative study on the effect of mild temperature conditions in fractionated sterilization of carrot juice on microbiological stability and sensory properties. Brewing science : the scientific organ of the Weihenstephan Scientific Centre of the TU Munich, of Versuchs- and Lehranstalt für Brauerei in Berlin (VLB), of the Scientific Station for Breweries in Munich, of the Veritas laboratory in Zurich, of Doemens wba-Technikum Gmbh in Graefelfing/Munich = Monatsschrift für Brauwissenschaft 78, Nr. 3/4: 17–26. doi:10.23763/BrSc25-04weishaupt, .","ufg":"Weishaupt, Imke u. a.: Comparative study on the effect of mild temperature conditions in fractionated sterilization of carrot juice on microbiological stability and sensory properties, in: Brewing science : the scientific organ of the Weihenstephan Scientific Centre of the TU Munich, of Versuchs- and Lehranstalt für Brauerei in Berlin (VLB), of the Scientific Station for Breweries in Munich, of the Veritas laboratory in Zurich, of Doemens wba-Technikum Gmbh in Graefelfing/Munich = Monatsschrift für Brauwissenschaft 78 (2025), H. 3/4, S. 17–26."},"type":"scientific_journal_article","year":"2025","doi":"10.23763/BrSc25-04weishaupt","user_id":"83781","department":[{"_id":"DEP4028"}],"date_created":"2025-04-29T13:37:19Z","date_updated":"2025-06-24T12:17:41Z","main_file_link":[{"url":"https://doi.org/10.23763/BrSc25-04weishaupt"}],"publication":"Brewing science : the scientific organ of the Weihenstephan Scientific Centre of the TU Munich, of Versuchs- and Lehranstalt für Brauerei in Berlin (VLB), of the Scientific Station for Breweries in Munich, of the Veritas laboratory in Zurich, of Doemens wba-Technikum Gmbh in Graefelfing/Munich = Monatsschrift für Brauwissenschaft","issue":"3/4","status":"public","publication_status":"published","abstract":[{"lang":"eng","text":"Carrot juice is valued for its high vitamin and antioxidant content, necessitating gentle thermal processing\r\nto preserve these nutrients. Its slightly acidic pH value requires a two-step heating process, warranting\r\noptimization to enhance product quality and resource efficiency. This study investigated the impact of\r\nvarying the first heating step between 100 and 130 °C on chemical, sensory, and microbiological parameters.\r\nWhile other chemical parameters remained stable, lactic acid content increased significantly from 55 to 1405\r\nmg/L over downtimes, highlighting the influence of external factors that could not be influenced within the\r\ninvestigations. Lower heating temperatures compromised microbiological stability, with spore-forming\r\nbacteria (5 colony forming units per 20 mL) detected at just a 10 °C reduction. Sensory quality showed\r\nminimal change, with descriptive analysis identifying only 3 respectively 4 significantly different attributes\r\nout of 19 across the factors experimental parameter setting and technical repetition. The quality of raw\r\nmaterials had a more pronounced impact on sensory outcomes than the heating temperature. This study\r\nconcludes that adjusting the first heating temperature has limited benefits for sensory quality but risks\r\nmicrobiological safety. Emphasis should therefore be placed on ensuring high-quality raw materials and\r\nconsistent raw juice properties to maintain product quality."}],"author":[{"id":"58425","full_name":"Weishaupt, Imke","first_name":"Imke","last_name":"Weishaupt"},{"first_name":"Linda","full_name":"Katsch, Linda","orcid":"0000-0001-6628-3929 ","last_name":"Katsch","id":"71614"},{"last_name":"Sokolowsky","first_name":"Martina","full_name":"Sokolowsky, Martina","id":"76708"},{"id":"13209","orcid":"0000-0001-6401-8873","last_name":"Schneider","first_name":"Jan","full_name":"Schneider, Jan"}],"publisher":"Fachverlag Hans Carl GmbH","intvolume":" 78","volume":78,"publication_identifier":{"issn":["1866-5195 "]},"title":"Comparative study on the effect of mild temperature conditions in fractionated sterilization of carrot juice on microbiological stability and sensory properties"},{"issue":"251","publication":"European Food Research and Technology","status":"public","abstract":[{"text":"Thermal preservation is widely used for the stabilization of fruit and vegetable juices. However, this method can potentially impair product quality and it is necessary to categorize and quantify these changes in order to optimize the treatment process. Here, carrot juice was treated with different time temperature combinations selected to achieve equivalent microbiological lethality. Different temperatures were selected - low temperature long time (LTLT) with 90 and 95 °C and high temperature short time (HTST) with 120 and 125 °C. The thermally treated juice exhibited significant differences in physical, chemical and sensory parameters in contrast to untreated juice. HTST treatment had less of a negative effect on the juice. A significant deterioration in odor, appearance and taste was observed after the LTLT treatment compared to an untreated reference juice. The juice exhibited elevated acid taste, a shift in olfactory profile from white to red vegetables and diminished homogeneity. Significant changes in sugar composition, pH, carotenoids and color were also observed during this treatment. The juice that had been treated with LTLT exhibited a higher amount of monosaccharides, a lower pH value, a reduced quantity of carotenoids and a perceptible difference in color in comparison to the untreated and fresh juice. Therefore, it can be concluded that varying temperatures show different effects on juice quality, despite the same microbiological lethal effect. This must be taken into account when designing the pasteurization process.","lang":"eng"}],"publication_status":"published","author":[{"last_name":"Katsch","orcid":"0000-0001-6628-3929 ","full_name":"Katsch, Linda","first_name":"Linda","id":"71614"},{"full_name":"Weishaupt, Imke","first_name":"Imke","last_name":"Weishaupt","id":"58425"},{"id":"76708","full_name":"Sokolowsky, Martina","first_name":"Martina","last_name":"Sokolowsky"},{"last_name":"Gibson","full_name":"Gibson, Brian R.","first_name":"Brian R."},{"id":"13209","first_name":"Jan","full_name":"Schneider, Jan","last_name":"Schneider","orcid":"0000-0001-6401-8873"}],"publisher":"Springer","publication_identifier":{"issn":["1438-2377"],"eissn":["1438-2385"]},"title":"Impact of equivalent sterilization processes with different time- temperature combinations on the chemical, physical and sensory properties of carrot juice","page":"3649-3668","keyword":["Carrot juice","Sterilization","Carotenoids","Descriptive analysis","PCA","HTST"],"_id":"13084","language":[{"iso":"eng"}],"place":"Berlin ; Heidelberg","quality_controlled":"1","citation":{"ama":"Katsch L, Weishaupt I, Sokolowsky M, Gibson BR, Schneider J. Impact of equivalent sterilization processes with different time- temperature combinations on the chemical, physical and sensory properties of carrot juice. European Food Research and Technology. 2025;(251):3649-3668. doi:https://doi.org/10.1007/s00217-025-04860-5","mla":"Katsch, Linda, et al. “Impact of Equivalent Sterilization Processes with Different Time- Temperature Combinations on the Chemical, Physical and Sensory Properties of Carrot Juice.” European Food Research and Technology, no. 251, 2025, pp. 3649–68, https://doi.org/10.1007/s00217-025-04860-5.","chicago":"Katsch, Linda, Imke Weishaupt, Martina Sokolowsky, Brian R. Gibson, and Jan Schneider. “Impact of Equivalent Sterilization Processes with Different Time- Temperature Combinations on the Chemical, Physical and Sensory Properties of Carrot Juice.” European Food Research and Technology, no. 251 (2025): 3649–68. https://doi.org/10.1007/s00217-025-04860-5.","ieee":"L. Katsch, I. Weishaupt, M. Sokolowsky, B. R. Gibson, and J. Schneider, “Impact of equivalent sterilization processes with different time- temperature combinations on the chemical, physical and sensory properties of carrot juice,” European Food Research and Technology, no. 251, pp. 3649–3668, 2025, doi: https://doi.org/10.1007/s00217-025-04860-5.","van":"Katsch L, Weishaupt I, Sokolowsky M, Gibson BR, Schneider J. Impact of equivalent sterilization processes with different time- temperature combinations on the chemical, physical and sensory properties of carrot juice. European Food Research and Technology. 2025;(251):3649–68.","short":"L. Katsch, I. Weishaupt, M. Sokolowsky, B.R. Gibson, J. Schneider, European Food Research and Technology (2025) 3649–3668.","havard":"L. Katsch, I. Weishaupt, M. Sokolowsky, B.R. Gibson, J. Schneider, Impact of equivalent sterilization processes with different time- temperature combinations on the chemical, physical and sensory properties of carrot juice, European Food Research and Technology. (2025) 3649–3668.","din1505-2-1":"Katsch, Linda ; Weishaupt, Imke ; Sokolowsky, Martina ; Gibson, Brian R. ; Schneider, Jan: Impact of equivalent sterilization processes with different time- temperature combinations on the chemical, physical and sensory properties of carrot juice. In: European Food Research and Technology. Berlin ; Heidelberg, Springer (2025), Nr. 251, S. 3649–3668","ufg":"Katsch, Linda u. a.: Impact of equivalent sterilization processes with different time- temperature combinations on the chemical, physical and sensory properties of carrot juice, in: European Food Research and Technology (2025), H. 251, S. 3649–3668.","chicago-de":"Katsch, Linda, Imke Weishaupt, Martina Sokolowsky, Brian R. Gibson und Jan Schneider. 2025. Impact of equivalent sterilization processes with different time- temperature combinations on the chemical, physical and sensory properties of carrot juice. European Food Research and Technology, Nr. 251: 3649–3668. doi:https://doi.org/10.1007/s00217-025-04860-5, .","bjps":"Katsch L et al. (2025) Impact of Equivalent Sterilization Processes with Different Time- Temperature Combinations on the Chemical, Physical and Sensory Properties of Carrot Juice. European Food Research and Technology 3649–3668.","apa":"Katsch, L., Weishaupt, I., Sokolowsky, M., Gibson, B. R., & Schneider, J. (2025). Impact of equivalent sterilization processes with different time- temperature combinations on the chemical, physical and sensory properties of carrot juice. European Food Research and Technology, 251, 3649–3668. https://doi.org/10.1007/s00217-025-04860-5"},"type":"scientific_journal_article","year":"2025","doi":"https://doi.org/10.1007/s00217-025-04860-5","date_updated":"2025-10-29T10:07:41Z","date_created":"2025-07-25T17:15:07Z","department":[{"_id":"DEP4023"},{"_id":"DEP4018"}],"user_id":"83781"},{"doi":"10.1002/lemi.202559165","title":"Haltbarkeitsvoraussage von Orangensaft: Chemische, physikalische und sensorische Effekte während beschleunigter Haltbarkeitstests","user_id":"71614","department":[{"_id":"DEP4023"},{"_id":"DEP4018"}],"date_created":"2025-07-30T12:39:28Z","date_updated":"2025-09-29T09:20:32Z","conference":{"location":"Halle (Saale)","start_date":"2025-09-22","end_date":"2025-09-24","name":"53. Deutsche Lebensmittelchemietage"},"type":"conference_poster","citation":{"short":"L. Katsch, A. Steinmetzler, M. Sokolowsky, J. Schneider, Haltbarkeitsvoraussage von Orangensaft: Chemische, physikalische und sensorische Effekte während beschleunigter Haltbarkeitstests, 2025.","ama":"Katsch L, Steinmetzler A, Sokolowsky M, Schneider J. Haltbarkeitsvoraussage von Orangensaft: Chemische, physikalische und sensorische Effekte während beschleunigter Haltbarkeitstests.; 2025. doi:10.1002/lemi.202559165","ufg":"Katsch, Linda u. a.: Haltbarkeitsvoraussage von Orangensaft: Chemische, physikalische und sensorische Effekte während beschleunigter Haltbarkeitstests, o. O. 2025.","chicago-de":"Katsch, Linda, Arthur Steinmetzler, Martina Sokolowsky und Jan Schneider. 2025. Haltbarkeitsvoraussage von Orangensaft: Chemische, physikalische und sensorische Effekte während beschleunigter Haltbarkeitstests. doi:10.1002/lemi.202559165, .","bjps":"Katsch L et al. (2025) Haltbarkeitsvoraussage von Orangensaft: Chemische, physikalische und sensorische Effekte während beschleunigter Haltbarkeitstests. .","havard":"L. Katsch, A. Steinmetzler, M. Sokolowsky, J. Schneider, Haltbarkeitsvoraussage von Orangensaft: Chemische, physikalische und sensorische Effekte während beschleunigter Haltbarkeitstests, 2025.","van":"Katsch L, Steinmetzler A, Sokolowsky M, Schneider J. Haltbarkeitsvoraussage von Orangensaft: Chemische, physikalische und sensorische Effekte während beschleunigter Haltbarkeitstests. 2025.","ieee":"L. Katsch, A. Steinmetzler, M. Sokolowsky, and J. Schneider, Haltbarkeitsvoraussage von Orangensaft: Chemische, physikalische und sensorische Effekte während beschleunigter Haltbarkeitstests. 2025. doi: 10.1002/lemi.202559165.","chicago":"Katsch, Linda, Arthur Steinmetzler, Martina Sokolowsky, and Jan Schneider. Haltbarkeitsvoraussage von Orangensaft: Chemische, physikalische und sensorische Effekte während beschleunigter Haltbarkeitstests, 2025. https://doi.org/10.1002/lemi.202559165.","mla":"Katsch, Linda, et al. Haltbarkeitsvoraussage von Orangensaft: Chemische, physikalische und sensorische Effekte während beschleunigter Haltbarkeitstests. 2025, https://doi.org/10.1002/lemi.202559165.","apa":"Katsch, L., Steinmetzler, A., Sokolowsky, M., & Schneider, J. (2025). Haltbarkeitsvoraussage von Orangensaft: Chemische, physikalische und sensorische Effekte während beschleunigter Haltbarkeitstests. 53. Deutsche Lebensmittelchemietage, Halle (Saale). https://doi.org/10.1002/lemi.202559165","din1505-2-1":"Katsch, Linda ; Steinmetzler, Arthur ; Sokolowsky, Martina ; Schneider, Jan: Haltbarkeitsvoraussage von Orangensaft: Chemische, physikalische und sensorische Effekte während beschleunigter Haltbarkeitstests, 2025"},"year":"2025","publication_status":"published","_id":"13094","language":[{"iso":"ger"}],"author":[{"id":"71614","orcid":"0000-0001-6628-3929 ","last_name":"Katsch","first_name":"Linda","full_name":"Katsch, Linda"},{"first_name":"Arthur","full_name":"Steinmetzler, Arthur","last_name":"Steinmetzler","id":"76446"},{"last_name":"Sokolowsky","first_name":"Martina","full_name":"Sokolowsky, Martina","id":"76708"},{"id":"13209","first_name":"Jan","full_name":"Schneider, Jan","orcid":"0000-0001-6401-8873","last_name":"Schneider"}],"status":"public"},{"volume":5,"intvolume":" 5","publication_identifier":{"eissn":["2772-5022"]},"title":"Influence of different pasteurization conditions with equivalent pasteurization units on chemical, physical, and sensory properties of cloudy apple juice","issue":"2","publication":"Applied Food Research","status":"public","abstract":[{"text":"Pasteurization is the prevalent method for stabilizing cloudy apple juice and prolonging its shelf life, but can also impair quality. Therefore, it is necessary to investigate and quantify the chemical, physical and sensory effects of this treatment. In this study, cloudy apple juice was treated at different time-temperature combinations with equivalent microbial lethality with 161.6 PU. These can be categorized as low temperature/long time (LTLT with 70°C and 80°C) or high temperature/short time (HTST with 90°C, 100°C and 105°C) treatments. The results were compared to those of untreated juice. HTST treatment had significantly less impact on the juice compared to LTLT treatment. LTLT-treated juices were characterized by different sensory attributes, such as raisin and caramel odor and bitter taste. In contrast, the untreated and HTST-treated juices exhibited odors like pear and lemon. There were also significant differences in turbidity, sugar composition, viscosity and a heightened 5-(hydroxymethyl)furfural (HMF) content with LTLT treatment. In summary, HTST-treated juices are more similar to the untreated juices and are rated higher in terms of quality characteristics. The lowest pasteurization temperature of 70°C results in the greatest deterioration of juice quality. It can be concluded that different pasteurization conditions showed different effects on juice quality, despite having the same microbiological lethality of 161.6 PU. Results can be considered when designing pasteurization processes.","lang":"eng"}],"publication_status":"published","publisher":"Elsevier","author":[{"first_name":"Linda","full_name":"Katsch, Linda","orcid":"0000-0001-6628-3929 ","last_name":"Katsch","id":"71614"},{"last_name":"Sokolowsky","full_name":"Sokolowsky, Martina","first_name":"Martina","id":"76708"},{"last_name":"Gibson","full_name":"Gibson, Brian","first_name":"Brian"},{"id":"13209","first_name":"Jan","full_name":"Schneider, Jan","orcid":"0000-0001-6401-8873","last_name":"Schneider"}],"citation":{"apa":"Katsch, L., Sokolowsky, M., Gibson, B., & Schneider, J. (2025). Influence of different pasteurization conditions with equivalent pasteurization units on chemical, physical, and sensory properties of cloudy apple juice. Applied Food Research, 5(2), Article 101471. https://doi.org/10.1016/j.afres.2025.101471","bjps":"Katsch L et al. (2025) Influence of Different Pasteurization Conditions with Equivalent Pasteurization Units on Chemical, Physical, and Sensory Properties of Cloudy Apple Juice. Applied Food Research 5.","ufg":"Katsch, Linda u. a.: Influence of different pasteurization conditions with equivalent pasteurization units on chemical, physical, and sensory properties of cloudy apple juice, in: Applied Food Research 5 (2025), H. 2.","chicago-de":"Katsch, Linda, Martina Sokolowsky, Brian Gibson und Jan Schneider. 2025. Influence of different pasteurization conditions with equivalent pasteurization units on chemical, physical, and sensory properties of cloudy apple juice. Applied Food Research 5, Nr. 2. doi:10.1016/j.afres.2025.101471, .","din1505-2-1":"Katsch, Linda ; Sokolowsky, Martina ; Gibson, Brian ; Schneider, Jan: Influence of different pasteurization conditions with equivalent pasteurization units on chemical, physical, and sensory properties of cloudy apple juice. In: Applied Food Research Bd. 5. Amsterdam, Elsevier (2025), Nr. 2","havard":"L. Katsch, M. Sokolowsky, B. Gibson, J. Schneider, Influence of different pasteurization conditions with equivalent pasteurization units on chemical, physical, and sensory properties of cloudy apple juice, Applied Food Research. 5 (2025).","short":"L. Katsch, M. Sokolowsky, B. Gibson, J. Schneider, Applied Food Research 5 (2025).","van":"Katsch L, Sokolowsky M, Gibson B, Schneider J. Influence of different pasteurization conditions with equivalent pasteurization units on chemical, physical, and sensory properties of cloudy apple juice. Applied Food Research. 2025;5(2).","ieee":"L. Katsch, M. Sokolowsky, B. Gibson, and J. Schneider, “Influence of different pasteurization conditions with equivalent pasteurization units on chemical, physical, and sensory properties of cloudy apple juice,” Applied Food Research, vol. 5, no. 2, Art. no. 101471, 2025, doi: 10.1016/j.afres.2025.101471.","chicago":"Katsch, Linda, Martina Sokolowsky, Brian Gibson, and Jan Schneider. “Influence of Different Pasteurization Conditions with Equivalent Pasteurization Units on Chemical, Physical, and Sensory Properties of Cloudy Apple Juice.” Applied Food Research 5, no. 2 (2025). https://doi.org/10.1016/j.afres.2025.101471.","mla":"Katsch, Linda, et al. “Influence of Different Pasteurization Conditions with Equivalent Pasteurization Units on Chemical, Physical, and Sensory Properties of Cloudy Apple Juice.” Applied Food Research, vol. 5, no. 2, 101471, 2025, https://doi.org/10.1016/j.afres.2025.101471.","ama":"Katsch L, Sokolowsky M, Gibson B, Schneider J. Influence of different pasteurization conditions with equivalent pasteurization units on chemical, physical, and sensory properties of cloudy apple juice. Applied Food Research. 2025;5(2). doi:10.1016/j.afres.2025.101471"},"type":"scientific_journal_article","year":"2025","doi":"10.1016/j.afres.2025.101471","date_updated":"2025-11-05T08:17:40Z","department":[{"_id":"DEP4023"},{"_id":"DEP4018"}],"date_created":"2025-10-27T16:10:29Z","user_id":"83781","keyword":["Cloudy apple juice","HTST","juice pasteurization","sensory analysis","process optimization","equivalent microbial lethality"],"article_number":"101471","language":[{"iso":"eng"}],"_id":"13271","place":"Amsterdam","quality_controlled":"1"},{"type":"conference_poster","citation":{"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.","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.","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.","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.","mla":"Katsch, Linda, et al. Determination and Prediction of the Recycled Polyethylene Terephthalate Content in Preforms for the Production of Beverage Bottles. 2024.","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.","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.","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.","bjps":"Katsch L et al. (2024) Determination and Prediction of the Recycled Polyethylene Terephthalate Content in Preforms for the Production of Beverage Bottles. .","chicago-de":"Katsch, Linda, Marc Trilling-Haasler, Amir Fahmi, Miriam Pein-Hackelbusch und Jan Schneider. 2024. 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Potential for gentler pasteurization. Brauwelt international : special journal covering the brewing and beverage industries, Nr. 3: 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.","bjps":"Katsch L and Schneider J (2022) Potential for Gentler Pasteurization. Brauwelt international : special journal covering the brewing and beverage industries 182–185.","havard":"L. Katsch, J. Schneider, Potential for gentler pasteurization, Brauwelt International : Special Journal Covering the Brewing and Beverage Industries. (2022) 182–185.","short":"L. Katsch, J. Schneider, Brauwelt International : Special Journal Covering the Brewing and Beverage Industries (2022) 182–185.","ama":"Katsch L, Schneider J. Potential for gentler pasteurization. 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Recyclat Transparency. 2022.","mla":"Trilling, Marc, et al. Recyclat Transparency. 2022.","chicago":"Trilling, Marc, Linda Katsch, and Jan Schneider. Recyclat Transparency, 2022.","apa":"Trilling, M., Katsch, L., & Schneider, J. (2022). Recyclat Transparency. 22. Professorentreffen“ der Baumann-Gonser-Stiftung , Lemgo.","din1505-2-1":"Trilling, Marc ; Katsch, Linda ; Schneider, Jan: Recyclat Transparency, 2022","short":"M. Trilling, L. Katsch, J. Schneider, Recyclat Transparency, 2022.","ama":"Trilling M, Katsch L, Schneider J. Recyclat Transparency.; 2022.","ufg":"Trilling, Marc/Katsch, Linda/Schneider, Jan: Recyclat Transparency, o. O. 2022.","chicago-de":"Trilling, Marc, Linda Katsch und Jan Schneider. 2022. Recyclat Transparency.","bjps":"Trilling M, Katsch L and Schneider J (2022) Recyclat Transparency. .","havard":"M. Trilling, L. Katsch, J. Schneider, Recyclat Transparency, 2022."},"conference":{"start_date":"2022-11-17","location":"Lemgo","name":"22. 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Schneider, Recyclat Transparency, 2022."},"type":"conference_speech","conference":{"location":"Bregenz","start_date":"2022-11-21","end_date":"2022-11-23","name":"Brunnenfachgespräch"},"year":"2022","title":"Recyclat Transparency","date_updated":"2025-01-30T15:37:56Z","department":[{"_id":"DEP4018"},{"_id":"DEP1308"}],"date_created":"2022-12-07T13:13:14Z","user_id":"83781"},{"status":"public","issue":"9","publication":"International Journal of Food Engineering ","publisher":"Walter de Gruyter GmbH","author":[{"orcid":"0000-0001-6628-3929 ","last_name":"Katsch","full_name":"Katsch, Linda","first_name":"Linda","id":"71614"},{"full_name":"Methner, Frank-Jürgen","first_name":"Frank-Jürgen","last_name":"Methner"},{"id":"13209","first_name":"Jan","full_name":"Schneider, Jan","orcid":"0000-0001-6401-8873","last_name":"Schneider"}],"abstract":[{"text":"Preservation of juices is essential to obtain microbial safe products. There are various established methods as pasteurization. Heretofore, only the kinetic figures of microbial inactivation were considered but not those of reaction impairing the chemical quality. For a gentler processing, knowledge of the kinetics of relevant chemical conversion reactions is necessary. 5-(Hydroxymethyl)-furfural (HMF) formation and the color change of juices are important attributes. The non-isothermal Rhim method was used to determine the activation energy and pre-exponential factor for HMF formation in different juices and an isothermal method for the reaction order. Values for the activation energy from 133 to 303 kJ/mol were obtained with a zeroth reaction order. A correlation between HMF and the color change could be found. Based on the kinetic figures, lines with equal effects for the chemical changes and for the lethal effect on microorganisms were calculated. Time-temperature settings for the gentlest treatment could be found.","lang":"eng"}],"publication_status":"published","publication_identifier":{"issn":["2194-5764"],"eissn":["1556-3758"]},"intvolume":" 17","external_id":{"isi":["000699893400004"]},"volume":17,"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 ","article_type":"original","page":"703-713","keyword":["absorption at 420 nm","HMF","kinetic figures","line of equal effect","pasteurization."],"quality_controlled":"1","place":"Berlin ; Boston, Mass. 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International Journal of Food Engineering . 2021;17(9):703–13.","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.","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."},"department":[{"_id":"DEP4018"},{"_id":"DEP1308"},{"_id":"DEP4028"}],"date_created":"2021-04-08T05:51:47Z","date_updated":"2025-06-26T13:31:14Z","user_id":"83781","doi":"https://doi.org/10.1515/ijfe-2020-0324"},{"year":"2021","citation":{"ama":"Katsch L, Schneider J. Potential für eine schonendere Pasteurisation. Brauwelt. 2021;(14):340-343.","short":"L. Katsch, J. Schneider, Brauwelt (2021) 340–343.","havard":"L. Katsch, J. Schneider, Potential für eine schonendere Pasteurisation, Brauwelt. (2021) 340–343.","chicago-de":"Katsch, Linda und Jan Schneider. 2021. Potential für eine schonendere Pasteurisation. Brauwelt, Nr. 14: 340–343.","bjps":"Katsch L and Schneider J (2021) Potential Für Eine Schonendere Pasteurisation. Brauwelt 340–343.","ufg":"Katsch, Linda/Schneider, Jan: Potential für eine schonendere Pasteurisation, in: Brauwelt (2021), H. 14, S. 340–343.","mla":"Katsch, Linda, and Jan Schneider. “Potential Für Eine Schonendere Pasteurisation.” Brauwelt, no. 14, 2021, pp. 340–43.","chicago":"Katsch, Linda, and Jan Schneider. “Potential Für Eine Schonendere Pasteurisation.” Brauwelt, no. 14 (2021): 340–43.","ieee":"L. Katsch and J. Schneider, “Potential für eine schonendere Pasteurisation,” Brauwelt, no. 14, pp. 340–343, 2021.","van":"Katsch L, Schneider J. Potential für eine schonendere Pasteurisation. Brauwelt. 2021;(14):340–3.","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","apa":"Katsch, L., & Schneider, J. (2021). Potential für eine schonendere Pasteurisation. Brauwelt, 14, 340–343."},"type":"industry_journal_article","user_id":"83781","main_file_link":[{"url":"https://www.wiso-net.de/toc_list/BW/2021/BW__%3A2021%3A14/Heft%2B14%2B%252F%2B2021/BW#"}],"date_updated":"2025-02-10T07:07:05Z","date_created":"2021-04-13T12:03:12Z","department":[{"_id":"DEP4018"},{"_id":"DEP1308"},{"_id":"DEP4028"}],"page":"340-343","place":"Nürnberg","language":[{"iso":"eng"}],"_id":"5504","publication_identifier":{"issn":["0724-696X"],"eissn":["1439-5177"]},"title":"Potential für eine schonendere Pasteurisation","status":"public","publication":"Brauwelt","issue":"14","author":[{"orcid":"0000-0001-6628-3929 ","last_name":"Katsch","full_name":"Katsch, Linda","first_name":"Linda","id":"71614"},{"last_name":"Schneider","orcid":"0000-0001-6401-8873","first_name":"Jan","full_name":"Schneider, Jan","id":"13209"}],"publisher":"Fachverlag Hans Carl GmbH","publication_status":"published"},{"article_type":"original","title":"Kinetic studies of L-ascorbic acid degradation in fruit juices for the improvement of pasteurization plants","ddc":["570"],"volume":73,"intvolume":" 73","publication_identifier":{"issn":["0723-1520"],"eissn":["1613-2041"]},"has_accepted_license":"1","publication_status":"published","abstract":[{"text":"Pasteurization especially high-temperature short time (HTST) heating is a widely used preservation method which inactivates microorganisms and enzymes, but also degrades compounds as L-ascorbic acid. For a gentle dimensioning of a pasteurization plant the knowledge of the kinetic figures is important. Activation energy, reaction order and pre-exponential factor of the L-ascorbic acid degradation in a model solution, apple, orange and black currant juice were determined. Lines of equal effects, which indicate different time-temperature combinations for the degradation, could be derived and compared with the lethal effect on microorganisms. The activation energies were located in the area of 25 to 44 kJ/mol for all samples except of orange juice (74 kJ/mol) in the range of 40-90 ?C with a zeroth reaction order. Based on these values, the lines of equal effects showed a lesser degradation at higher temperatures and shorter holding times even in the typical setting range of pasteurization plants.","lang":"eng"}],"author":[{"orcid":"0000-0001-6628-3929 ","last_name":"Katsch","full_name":"Katsch, Linda","first_name":"Linda","id":"71614"},{"last_name":"Methner","full_name":"Methner, F.-J.","first_name":"F.-J."},{"id":"13209","orcid":"0000-0001-6401-8873","last_name":"Schneider","full_name":"Schneider, Jan","first_name":"Jan"}],"publisher":"Fachverlag Hans Carl GmbH","publication":"BrewingScience","issue":"7/8","status":"public","doi":"https://doi.org/10.23763/BrSc20-13katsch","user_id":"83781","main_file_link":[{"url":"https://www.brewingscience.de/index.php?tpl=table_of_contents&year=2020&edition=0007%2F0008"}],"date_updated":"2024-07-19T12:41:52Z","department":[{"_id":"DEP4023"},{"_id":"DEP4018"},{"_id":"DEP1308"}],"date_created":"2021-04-08T05:51:47Z","file_date_updated":"2024-07-19T12:41:51Z","type":"scientific_journal_article","citation":{"short":"L. Katsch, F.-J. Methner, J. Schneider, BrewingScience 73 (2020) 85–94.","chicago":"Katsch, Linda, F.-J. Methner, and Jan Schneider. “Kinetic Studies of L-Ascorbic Acid Degradation in Fruit Juices for the Improvement of Pasteurization Plants.” BrewingScience 73, no. 7/8 (2020): 85–94. https://doi.org/10.23763/BrSc20-13katsch.","mla":"Katsch, Linda, et al. “Kinetic Studies of L-Ascorbic Acid Degradation in Fruit Juices for the Improvement of Pasteurization Plants.” BrewingScience, vol. 73, no. 7/8, 2020, pp. 85–94, https://doi.org/10.23763/BrSc20-13katsch.","ama":"Katsch L, Methner FJ, Schneider J. Kinetic studies of L-ascorbic acid degradation in fruit juices for the improvement of pasteurization plants. BrewingScience. 2020;73(7/8):85-94. doi:https://doi.org/10.23763/BrSc20-13katsch","van":"Katsch L, Methner FJ, Schneider J. Kinetic studies of L-ascorbic acid degradation in fruit juices for the improvement of pasteurization plants. BrewingScience. 2020;73(7/8):85–94.","ieee":"L. Katsch, F.-J. Methner, and J. Schneider, “Kinetic studies of L-ascorbic acid degradation in fruit juices for the improvement of pasteurization plants,” BrewingScience, vol. 73, no. 7/8, pp. 85–94, 2020, doi: https://doi.org/10.23763/BrSc20-13katsch.","bjps":"Katsch L, Methner F-J and Schneider J (2020) Kinetic Studies of L-Ascorbic Acid Degradation in Fruit Juices for the Improvement of Pasteurization Plants. BrewingScience 73, 85–94.","ufg":"Katsch, Linda/Methner, F.J./Schneider, Jan: Kinetic studies of L-ascorbic acid degradation in fruit juices for the improvement of pasteurization plants, in: BrewingScience 73 (2020), H. 7/8, S. 85–94.","chicago-de":"Katsch, Linda, F.-J. Methner und Jan Schneider. 2020. Kinetic studies of L-ascorbic acid degradation in fruit juices for the improvement of pasteurization plants. BrewingScience 73, Nr. 7/8: 85–94. doi:https://doi.org/10.23763/BrSc20-13katsch, .","apa":"Katsch, L., Methner, F.-J., & Schneider, J. (2020). Kinetic studies of L-ascorbic acid degradation in fruit juices for the improvement of pasteurization plants. BrewingScience, 73(7/8), 85–94. https://doi.org/10.23763/BrSc20-13katsch","havard":"L. Katsch, F.-J. Methner, J. Schneider, Kinetic studies of L-ascorbic acid degradation in fruit juices for the improvement of pasteurization plants, BrewingScience. 73 (2020) 85–94.","din1505-2-1":"Katsch, Linda ; Methner, F.-J. ; Schneider, Jan: Kinetic studies of L-ascorbic acid degradation in fruit juices for the improvement of pasteurization plants. In: BrewingScience Bd. 73. Nürnberg, Fachverlag Hans Carl GmbH (2020), Nr. 7/8, S. 85–94"},"year":"2020","_id":"5418","language":[{"iso":"eng"}],"place":"Nürnberg","quality_controlled":"1","file":[{"content_type":"application/pdf","date_created":"2023-01-07T15:52:30Z","date_updated":"2024-07-19T12:41:51Z","file_size":2135707,"creator":"schneja","access_level":"closed","description":"Veröffentlichungsvertrag fehlt, daher auf Closed gesetz, Link und DOI nicht open Acess","relation":"main_file","file_name":"2020 Kinetic studies of L-ascorbic acid.pdf","file_id":"9288"}],"page":"85 - 94"},{"year":"2019","type":"conference_abstract","citation":{"chicago-de":"Schwarzer, Knut, Linda Katsch, Imke Weishaupt und Jan Schneider. 2019. Cyberphysisches System zur thermischen Entkeimung von Getränken. In: .","ufg":"Schwarzer, Knut u. a.: Cyberphysisches System zur thermischen Entkeimung von Getränken, in: o. Hg.: o. O. 2019.","bjps":"Schwarzer K et al. 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Schneider, “Cyberphysisches System zur thermischen Entkeimung von Getränken,” presented at the Food Safety Forum, München, 2019."},"conference":{"end_date":"2019-05-23","name":"Food Safety Forum","location":"München","start_date":"2019-05-23"},"date_updated":"2024-04-15T07:38:30Z","department":[{"_id":"DEP4023"},{"_id":"DEP4018"},{"_id":"DEP1308"}],"date_created":"2021-04-08T07:48:27Z","user_id":"81304","title":"Cyberphysisches System zur thermischen Entkeimung von Getränken","status":"public","author":[{"last_name":"Schwarzer","full_name":"Schwarzer, Knut","first_name":"Knut","id":"13329"},{"id":"71614","orcid":"0000-0001-6628-3929 ","last_name":"Katsch","first_name":"Linda","full_name":"Katsch, Linda"},{"id":"58425","last_name":"Weishaupt","first_name":"Imke","full_name":"Weishaupt, Imke"},{"id":"13209","first_name":"Jan","full_name":"Schneider, Jan","last_name":"Schneider","orcid":"0000-0001-6401-8873"}],"language":[{"iso":"ger"}],"_id":"5437"},{"_id":"5465","language":[{"iso":"ger"}],"author":[{"first_name":"Jan","full_name":"Schneider, Jan","orcid":"0000-0001-6401-8873","last_name":"Schneider","id":"13209"},{"first_name":"Imke","full_name":"Weishaupt, Imke","last_name":"Weishaupt","id":"58425"},{"id":"13329","last_name":"Schwarzer","full_name":"Schwarzer, Knut","first_name":"Knut"},{"id":"71614","orcid":"0000-0001-6628-3929 ","last_name":"Katsch","full_name":"Katsch, Linda","first_name":"Linda"}],"status":"public","title":"Cyberphysisches System zur thermischen Entkeimung von Getränken","user_id":"81304","date_created":"2021-04-08T09:59:47Z","department":[{"_id":"DEP4023"},{"_id":"DEP4018"},{"_id":"DEP1308"}],"date_updated":"2024-04-15T07:47:20Z","conference":{"end_date":"2019-05-23","name":"Food Safety Forum","location":"München","start_date":"2019-05-23"},"type":"conference_abstract","citation":{"havard":"J. Schneider, I. Weishaupt, K. Schwarzer, L. Katsch, Cyberphysisches System zur thermischen Entkeimung von Getränken, in: 2019.","din1505-2-1":"Schneider, Jan ; Weishaupt, Imke ; Schwarzer, Knut ; Katsch, Linda: Cyberphysisches System zur thermischen Entkeimung von Getränken. In: , 2019","ufg":"Schneider, Jan u. a.: Cyberphysisches System zur thermischen Entkeimung von Getränken, in: o. Hg.: o. O. 2019.","chicago-de":"Schneider, Jan, Imke Weishaupt, Knut Schwarzer und Linda Katsch. 2019. Cyberphysisches System zur thermischen Entkeimung von Getränken. In: .","bjps":"Schneider J et al. (2019) Cyberphysisches System zur thermischen Entkeimung von Getränken.","apa":"Schneider, J., Weishaupt, I., Schwarzer, K., & Katsch, L. (2019). Cyberphysisches System zur thermischen Entkeimung von Getränken. Food Safety Forum, München.","ama":"Schneider J, Weishaupt I, Schwarzer K, Katsch L. Cyberphysisches System zur thermischen Entkeimung von Getränken. In: ; 2019.","mla":"Schneider, Jan, et al. Cyberphysisches System zur thermischen Entkeimung von Getränken. 2019.","chicago":"Schneider, Jan, Imke Weishaupt, Knut Schwarzer, and Linda Katsch. “Cyberphysisches System zur thermischen Entkeimung von Getränken,” 2019.","ieee":"J. Schneider, I. Weishaupt, K. Schwarzer, and L. Katsch, “Cyberphysisches System zur thermischen Entkeimung von Getränken,” presented at the Food Safety Forum, München, 2019.","van":"Schneider J, Weishaupt I, Schwarzer K, Katsch L. Cyberphysisches System zur thermischen Entkeimung von Getränken. In 2019.","short":"J. Schneider, I. Weishaupt, K. Schwarzer, L. Katsch, in: 2019."},"year":"2019"},{"user_id":"81304","date_created":"2021-04-08T10:21:29Z","department":[{"_id":"DEP4023"},{"_id":"DEP4018"},{"_id":"DEP1308"}],"date_updated":"2024-04-15T07:48:57Z","doi":" https://doi.org/10.1002/lemi.201951127","title":"Schonende Pasteurisation von Fruchtsäften: Nicht-Isotherme kinetische Untersuchung qualitätsbestimmender Inhaltsstoffe","series_title":"Lebensmittelchemie","year":"2019","conference":{"location":"Dresden","start_date":"2019-09-16","end_date":"2019-09-18","name":"48. Deutscher Lebensmittelchemikertag"},"type":"conference_poster","citation":{"mla":"Katsch, Linda, and Jan Schneider. Schonende Pasteurisation von Fruchtsäften: Nicht-Isotherme Kinetische Untersuchung Qualitätsbestimmender Inhaltsstoffe. no. S1, 2019, https://doi.org/ https://doi.org/10.1002/lemi.201951127.","chicago":"Katsch, Linda, and Jan Schneider. Schonende Pasteurisation von Fruchtsäften: Nicht-Isotherme Kinetische Untersuchung Qualitätsbestimmender Inhaltsstoffe. Vol. 73. Lebensmittelchemie, 2019. https://doi.org/ https://doi.org/10.1002/lemi.201951127.","ieee":"L. Katsch and J. Schneider, Schonende Pasteurisation von Fruchtsäften: Nicht-Isotherme kinetische Untersuchung qualitätsbestimmender Inhaltsstoffe, vol. 73, no. S1. 2019. doi: https://doi.org/10.1002/lemi.201951127.","van":"Katsch L, Schneider J. Schonende Pasteurisation von Fruchtsäften: Nicht-Isotherme kinetische Untersuchung qualitätsbestimmender Inhaltsstoffe. 2019. 127 p. (Lebensmittelchemie; vol. 73).","din1505-2-1":"Katsch, Linda ; Schneider, Jan: Schonende Pasteurisation von Fruchtsäften: Nicht-Isotherme kinetische Untersuchung qualitätsbestimmender Inhaltsstoffe, Lebensmittelchemie. Bd. 73, 2019","apa":"Katsch, L., & Schneider, J. (2019). Schonende Pasteurisation von Fruchtsäften: Nicht-Isotherme kinetische Untersuchung qualitätsbestimmender Inhaltsstoffe (Vol. 73, Issue S1). https://doi.org/ https://doi.org/10.1002/lemi.201951127","ama":"Katsch L, Schneider J. Schonende Pasteurisation von Fruchtsäften: Nicht-Isotherme Kinetische Untersuchung Qualitätsbestimmender Inhaltsstoffe. Vol 73.; 2019. doi: https://doi.org/10.1002/lemi.201951127","short":"L. Katsch, J. Schneider, Schonende Pasteurisation von Fruchtsäften: Nicht-Isotherme Kinetische Untersuchung Qualitätsbestimmender Inhaltsstoffe, 2019.","havard":"L. Katsch, J. Schneider, Schonende Pasteurisation von Fruchtsäften: Nicht-Isotherme kinetische Untersuchung qualitätsbestimmender Inhaltsstoffe, 2019.","bjps":"Katsch L and Schneider J (2019) Schonende Pasteurisation von Fruchtsäften: Nicht-Isotherme Kinetische Untersuchung Qualitätsbestimmender Inhaltsstoffe. .","ufg":"Katsch, Linda/Schneider, Jan: Schonende Pasteurisation von Fruchtsäften: Nicht-Isotherme kinetische Untersuchung qualitätsbestimmender Inhaltsstoffe, Bd. 73, o. O. 2019 (Lebensmittelchemie).","chicago-de":"Katsch, Linda und Jan Schneider. 2019. Schonende Pasteurisation von Fruchtsäften: Nicht-Isotherme kinetische Untersuchung qualitätsbestimmender Inhaltsstoffe. Bd. 73. Lebensmittelchemie. doi: https://doi.org/10.1002/lemi.201951127, ."},"intvolume":" 73","volume":73,"author":[{"id":"71614","first_name":"Linda","full_name":"Katsch, Linda","last_name":"Katsch","orcid":"0000-0001-6628-3929 "},{"id":"13209","orcid":"0000-0001-6401-8873","last_name":"Schneider","full_name":"Schneider, Jan","first_name":"Jan"}],"_id":"5470","language":[{"iso":"eng"}],"page":"127","status":"public","issue":"S1"}]