--- _id: '12876' 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: - first_name: Imke full_name: Weishaupt, Imke id: '58425' last_name: Weishaupt - 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: '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' 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' 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: '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.' 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, .' 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' 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.' 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.' 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.' 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.' 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.' 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.' date_created: 2025-04-29T13:37:19Z date_updated: 2025-06-24T12:17:41Z department: - _id: DEP4028 doi: 10.23763/BrSc25-04weishaupt intvolume: ' 78' issue: 3/4 keyword: - fractionated sterilization - carrot juice - descriptive analysis - microbiological stability language: - iso: eng main_file_link: - url: https://doi.org/10.23763/BrSc25-04weishaupt page: 17-26 place: Nürnberg 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' publication_identifier: issn: - '1866-5195 ' publication_status: published publisher: Fachverlag Hans Carl GmbH quality_controlled: '1' status: public title: Comparative study on the effect of mild temperature conditions in fractionated sterilization of carrot juice on microbiological stability and sensory properties type: scientific_journal_article user_id: '83781' volume: 78 year: '2025' ... --- _id: '13084' abstract: - lang: eng 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. author: - first_name: Linda full_name: Katsch, Linda id: '71614' last_name: Katsch orcid: '0000-0001-6628-3929 ' - first_name: Imke full_name: Weishaupt, Imke id: '58425' last_name: Weishaupt - first_name: Martina full_name: Sokolowsky, Martina id: '76708' last_name: Sokolowsky - first_name: Brian R. full_name: Gibson, Brian R. last_name: Gibson - first_name: Jan full_name: Schneider, Jan id: '13209' last_name: Schneider orcid: 0000-0001-6401-8873 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 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 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. 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.' 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, .' 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' 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. 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.' 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. short: L. Katsch, I. Weishaupt, M. Sokolowsky, B.R. Gibson, J. Schneider, European Food Research and Technology (2025) 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.' 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. date_created: 2025-07-25T17:15:07Z date_updated: 2025-10-29T10:07:41Z department: - _id: DEP4023 - _id: DEP4018 doi: https://doi.org/10.1007/s00217-025-04860-5 issue: '251' keyword: - Carrot juice - Sterilization - Carotenoids - Descriptive analysis - PCA - HTST language: - iso: eng page: 3649-3668 place: Berlin ; Heidelberg publication: European Food Research and Technology publication_identifier: eissn: - 1438-2385 issn: - 1438-2377 publication_status: published publisher: Springer quality_controlled: '1' status: public title: Impact of equivalent sterilization processes with different time- temperature combinations on the chemical, physical and sensory properties of carrot juice type: scientific_journal_article user_id: '83781' year: '2025' ... --- _id: '13094' author: - first_name: Linda full_name: Katsch, Linda id: '71614' last_name: Katsch orcid: '0000-0001-6628-3929 ' - first_name: Arthur full_name: Steinmetzler, Arthur id: '76446' last_name: Steinmetzler - 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, Steinmetzler A, Sokolowsky M, Schneider J. Haltbarkeitsvoraussage von Orangensaft: Chemische, physikalische und sensorische Effekte während beschleunigter Haltbarkeitstests.; 2025. doi: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' bjps: 'Katsch L et al. (2025) Haltbarkeitsvoraussage von Orangensaft: Chemische, physikalische und sensorische Effekte während beschleunigter Haltbarkeitstests. .' 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.' 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, .' din1505-2-1: 'Katsch, Linda ; Steinmetzler, Arthur ; Sokolowsky, Martina ; Schneider, Jan: Haltbarkeitsvoraussage von Orangensaft: Chemische, physikalische und sensorische Effekte während beschleunigter Haltbarkeitstests, 2025' havard: 'L. Katsch, A. Steinmetzler, M. Sokolowsky, J. Schneider, 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.' mla: 'Katsch, Linda, et al. Haltbarkeitsvoraussage von Orangensaft: Chemische, physikalische und sensorische Effekte während beschleunigter Haltbarkeitstests. 2025, https://doi.org/10.1002/lemi.202559165.' short: 'L. Katsch, A. Steinmetzler, M. Sokolowsky, J. Schneider, Haltbarkeitsvoraussage von Orangensaft: Chemische, physikalische und sensorische Effekte während beschleunigter Haltbarkeitstests, 2025.' ufg: 'Katsch, Linda u. a.: Haltbarkeitsvoraussage von Orangensaft: Chemische, physikalische und sensorische Effekte während beschleunigter Haltbarkeitstests, o. O. 2025.' van: 'Katsch L, Steinmetzler A, Sokolowsky M, Schneider J. Haltbarkeitsvoraussage von Orangensaft: Chemische, physikalische und sensorische Effekte während beschleunigter Haltbarkeitstests. 2025.' conference: end_date: 2025-09-24 location: Halle (Saale) name: 53. Deutsche Lebensmittelchemietage start_date: 2025-09-22 date_created: 2025-07-30T12:39:28Z date_updated: 2025-09-29T09:20:32Z department: - _id: DEP4023 - _id: DEP4018 doi: 10.1002/lemi.202559165 language: - iso: ger publication_status: published status: public title: 'Haltbarkeitsvoraussage von Orangensaft: Chemische, physikalische und sensorische Effekte während beschleunigter Haltbarkeitstests' type: conference_poster user_id: '71614' year: '2025' ... --- _id: '13271' abstract: - lang: eng 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. article_number: '101471' 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: Brian full_name: Gibson, Brian last_name: Gibson - first_name: Jan full_name: Schneider, Jan id: '13209' last_name: Schneider orcid: 0000-0001-6401-8873 citation: 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 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. 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. 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). 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.' 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. short: L. Katsch, M. Sokolowsky, B. Gibson, J. Schneider, Applied Food Research 5 (2025). 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.' 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). date_created: 2025-10-27T16:10:29Z date_updated: 2025-11-05T08:17:40Z department: - _id: DEP4023 - _id: DEP4018 doi: 10.1016/j.afres.2025.101471 intvolume: ' 5' issue: '2' keyword: - Cloudy apple juice - HTST - juice pasteurization - sensory analysis - process optimization - equivalent microbial lethality language: - iso: eng place: Amsterdam publication: Applied Food Research publication_identifier: eissn: - 2772-5022 publication_status: published publisher: Elsevier quality_controlled: '1' status: public title: Influence of different pasteurization conditions with equivalent pasteurization units on chemical, physical, and sensory properties of cloudy apple juice type: scientific_journal_article user_id: '83781' volume: 5 year: '2025' ... --- _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: '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: '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: '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: '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: '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: '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: '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: '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: '9196' 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. Brunnenfachgespräch, Bregenz. 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: 2022-11-23 location: Bregenz name: Brunnenfachgespräch start_date: 2022-11-21 date_created: 2022-12-07T13:13:14Z date_updated: 2025-01-30T15:37:56Z department: - _id: DEP4018 - _id: DEP1308 language: - iso: eng publication_status: published status: public title: Recyclat Transparency type: conference_speech user_id: '83781' year: '2022' ... --- _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: '5418' abstract: - lang: eng 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. article_type: original author: - first_name: Linda full_name: Katsch, Linda id: '71614' last_name: Katsch orcid: '0000-0001-6628-3929 ' - first_name: F.-J. full_name: Methner, F.-J. 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 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 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 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. 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.' 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, .' 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' 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. 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.' 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. short: L. Katsch, F.-J. Methner, J. Schneider, BrewingScience 73 (2020) 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.' 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. date_created: 2021-04-08T05:51:47Z date_updated: 2024-07-19T12:41:52Z ddc: - '570' department: - _id: DEP4023 - _id: DEP4018 - _id: DEP1308 doi: https://doi.org/10.23763/BrSc20-13katsch file: - access_level: closed content_type: application/pdf creator: schneja date_created: 2023-01-07T15:52:30Z date_updated: 2024-07-19T12:41:51Z description: Veröffentlichungsvertrag fehlt, daher auf Closed gesetz, Link und DOI nicht open Acess file_id: '9288' file_name: 2020 Kinetic studies of L-ascorbic acid.pdf file_size: 2135707 relation: main_file file_date_updated: 2024-07-19T12:41:51Z has_accepted_license: '1' intvolume: ' 73' issue: 7/8 language: - iso: eng main_file_link: - url: https://www.brewingscience.de/index.php?tpl=table_of_contents&year=2020&edition=0007%2F0008 page: 85 - 94 place: Nürnberg publication: BrewingScience publication_identifier: eissn: - 1613-2041 issn: - 0723-1520 publication_status: published publisher: Fachverlag Hans Carl GmbH quality_controlled: '1' status: public title: Kinetic studies of L-ascorbic acid degradation in fruit juices for the improvement of pasteurization plants type: scientific_journal_article user_id: '83781' volume: 73 year: '2020' ... --- _id: '5437' author: - first_name: Knut full_name: Schwarzer, Knut id: '13329' last_name: Schwarzer - first_name: Linda full_name: Katsch, Linda id: '71614' last_name: Katsch orcid: '0000-0001-6628-3929 ' - 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: 'Schwarzer K, Katsch L, Weishaupt I, Schneider J. Cyberphysisches System zur thermischen Entkeimung von Getränken. In: ; 2019.' apa: Schwarzer, K., Katsch, L., Weishaupt, I., & Schneider, J. (2019). Cyberphysisches System zur thermischen Entkeimung von Getränken. Food Safety Forum, München. bjps: Schwarzer K et al. (2019) Cyberphysisches System zur thermischen Entkeimung von Getränken. chicago: Schwarzer, Knut, Linda Katsch, Imke Weishaupt, and Jan Schneider. “Cyberphysisches System zur thermischen Entkeimung von Getränken,” 2019. chicago-de: 'Schwarzer, Knut, Linda Katsch, Imke Weishaupt und Jan Schneider. 2019. Cyberphysisches System zur thermischen Entkeimung von Getränken. In: .' din1505-2-1: 'Schwarzer, Knut ; Katsch, Linda ; Weishaupt, Imke ; Schneider, Jan: Cyberphysisches System zur thermischen Entkeimung von Getränken. In: , 2019' havard: 'K. Schwarzer, L. Katsch, I. Weishaupt, J. Schneider, Cyberphysisches System zur thermischen Entkeimung von Getränken, in: 2019.' ieee: K. Schwarzer, L. Katsch, I. Weishaupt, and J. Schneider, “Cyberphysisches System zur thermischen Entkeimung von Getränken,” presented at the Food Safety Forum, München, 2019. mla: Schwarzer, Knut, et al. Cyberphysisches System zur thermischen Entkeimung von Getränken. 2019. short: 'K. Schwarzer, L. Katsch, I. Weishaupt, J. Schneider, in: 2019.' ufg: 'Schwarzer, Knut u. a.: Cyberphysisches System zur thermischen Entkeimung von Getränken, in: o. Hg.: o. O. 2019.' van: Schwarzer K, Katsch L, Weishaupt I, Schneider J. Cyberphysisches System zur thermischen Entkeimung von Getränken. In 2019. conference: end_date: 2019-05-23 location: München name: Food Safety Forum start_date: 2019-05-23 date_created: 2021-04-08T07:48:27Z date_updated: 2024-04-15T07:38:30Z department: - _id: DEP4023 - _id: DEP4018 - _id: DEP1308 language: - iso: ger status: public title: Cyberphysisches System zur thermischen Entkeimung von Getränken type: conference_abstract user_id: '81304' year: '2019' ... --- _id: '5465' author: - first_name: Jan full_name: Schneider, Jan id: '13209' last_name: Schneider orcid: 0000-0001-6401-8873 - 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: Linda full_name: Katsch, Linda id: '71614' last_name: Katsch orcid: '0000-0001-6628-3929 ' citation: ama: 'Schneider J, Weishaupt I, Schwarzer K, Katsch L. Cyberphysisches System zur thermischen Entkeimung von Getränken. In: ; 2019.' apa: Schneider, J., Weishaupt, I., Schwarzer, K., & Katsch, L. (2019). Cyberphysisches System zur thermischen Entkeimung von Getränken. Food Safety Forum, München. bjps: Schneider J et al. (2019) Cyberphysisches System zur thermischen Entkeimung von Getränken. chicago: Schneider, Jan, Imke Weishaupt, Knut Schwarzer, and Linda Katsch. “Cyberphysisches System zur thermischen Entkeimung von Getränken,” 2019. chicago-de: 'Schneider, Jan, Imke Weishaupt, Knut Schwarzer und Linda Katsch. 2019. Cyberphysisches System zur thermischen Entkeimung von Getränken. In: .' din1505-2-1: 'Schneider, Jan ; Weishaupt, Imke ; Schwarzer, Knut ; Katsch, Linda: Cyberphysisches System zur thermischen Entkeimung von Getränken. In: , 2019' havard: 'J. Schneider, I. Weishaupt, K. Schwarzer, L. Katsch, Cyberphysisches System zur thermischen Entkeimung von Getränken, in: 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. mla: Schneider, Jan, et al. Cyberphysisches System zur thermischen Entkeimung von Getränken. 2019. short: 'J. Schneider, I. Weishaupt, K. Schwarzer, L. Katsch, in: 2019.' ufg: 'Schneider, Jan u. a.: Cyberphysisches System zur thermischen Entkeimung von Getränken, in: o. Hg.: o. O. 2019.' van: Schneider J, Weishaupt I, Schwarzer K, Katsch L. Cyberphysisches System zur thermischen Entkeimung von Getränken. In 2019. conference: end_date: 2019-05-23 location: München name: Food Safety Forum start_date: 2019-05-23 date_created: 2021-04-08T09:59:47Z date_updated: 2024-04-15T07:47:20Z department: - _id: DEP4023 - _id: DEP4018 - _id: DEP1308 language: - iso: ger status: public title: Cyberphysisches System zur thermischen Entkeimung von Getränken type: conference_abstract user_id: '81304' year: '2019' ... --- _id: '5470' 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. Schonende Pasteurisation von Fruchtsäften: Nicht-Isotherme Kinetische Untersuchung Qualitätsbestimmender Inhaltsstoffe. Vol 73.; 2019. doi: https://doi.org/10.1002/lemi.201951127' 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' bjps: 'Katsch L and Schneider J (2019) Schonende Pasteurisation von Fruchtsäften: Nicht-Isotherme Kinetische Untersuchung Qualitätsbestimmender Inhaltsstoffe. .' 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.' 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, .' din1505-2-1: 'Katsch, Linda ; Schneider, Jan: Schonende Pasteurisation von Fruchtsäften: Nicht-Isotherme kinetische Untersuchung qualitätsbestimmender Inhaltsstoffe, Lebensmittelchemie. Bd. 73, 2019' havard: 'L. Katsch, J. Schneider, Schonende Pasteurisation von Fruchtsäften: Nicht-Isotherme kinetische Untersuchung qualitätsbestimmender Inhaltsstoffe, 2019.' 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.' 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.' short: 'L. Katsch, J. Schneider, Schonende Pasteurisation von Fruchtsäften: Nicht-Isotherme Kinetische Untersuchung Qualitätsbestimmender Inhaltsstoffe, 2019.' ufg: 'Katsch, Linda/Schneider, Jan: Schonende Pasteurisation von Fruchtsäften: Nicht-Isotherme kinetische Untersuchung qualitätsbestimmender Inhaltsstoffe, Bd. 73, o. O. 2019 (Lebensmittelchemie).' van: 'Katsch L, Schneider J. Schonende Pasteurisation von Fruchtsäften: Nicht-Isotherme kinetische Untersuchung qualitätsbestimmender Inhaltsstoffe. 2019. 127 p. (Lebensmittelchemie; vol. 73).' conference: end_date: 2019-09-18 location: Dresden name: 48. Deutscher Lebensmittelchemikertag start_date: 2019-09-16 date_created: 2021-04-08T10:21:29Z date_updated: 2024-04-15T07:48:57Z department: - _id: DEP4023 - _id: DEP4018 - _id: DEP1308 doi: ' https://doi.org/10.1002/lemi.201951127' intvolume: ' 73' issue: S1 language: - iso: eng page: '127' series_title: Lebensmittelchemie status: public title: 'Schonende Pasteurisation von Fruchtsäften: Nicht-Isotherme kinetische Untersuchung qualitätsbestimmender Inhaltsstoffe' type: conference_poster user_id: '81304' volume: 73 year: '2019' ...