@misc{12286,
  abstract     = {{German consumers have high expectations for the freshness of bakery products. When products like burger buns or toast are not sufficiently soft, significant food waste results. In traditional recipes, sucrose plays several important roles, including extending the shelf life of bread, but it also adds undesirable calories. Allulose is a promising sugar alternative with several technological advantages, such as enhanced browning and improved freshness. This study investigated the effect of allulose on the freshness of yeast-based bakery products compared to sucrose and fructose. Regardless of grain type or flour, the use of allulose led to earlier starch gelatinization, which slowed down starch retrogradation. Storage tests of burger buns at 20 °C and 4 °C showed that buns made with allulose had a softer crumb, higher moisture content, and lower water activity (aw-value) over the entire storage period. The improved freshness was also confirmed by descriptive sensory analysis. These results suggest that using allulose can enhance the freshness of yeast-based bakery products and help reduce food waste caused by excessively dry crumbs. Allulose not only improves texture but also contributes to reducing the environmental impact of food waste by prolonging product freshness.}},
  author       = {{Wittland, Sebastian and Rohn, Sascha and Sciurba, Elisabeth and Begemann, Jens and Sokolowsky, Martina and Kanzler, Clemens and Matthäus, Bertrand}},
  booktitle    = {{LWT - Food Science and Technology}},
  issn         = {{1096-1127}},
  publisher    = {{Elsevier}},
  title        = {{{Allulose as novel ingredient for improving freshness of yeast-made bakery products}}},
  doi          = {{https://doi.org/10.1016/j.lwt.2024.117269}},
  volume       = {{216}},
  year         = {{2025}},
}

@misc{12876,
  abstract     = {{Carrot juice is valued for its high vitamin and antioxidant content, necessitating gentle thermal processing
to preserve these nutrients. Its slightly acidic pH value requires a two-step heating process, warranting
optimization to enhance product quality and resource efficiency. This study investigated the impact of
varying the first heating step between 100 and 130 °C on chemical, sensory, and microbiological parameters.
While other chemical parameters remained stable, lactic acid content increased significantly from 55 to 1405
mg/L over downtimes, highlighting the influence of external factors that could not be influenced within the
investigations. Lower heating temperatures compromised microbiological stability, with spore-forming
bacteria (5 colony forming units per 20 mL) detected at just a 10 °C reduction. Sensory quality showed
minimal change, with descriptive analysis identifying only 3 respectively 4 significantly different attributes
out of 19 across the factors experimental parameter setting and technical repetition. The quality of raw
materials had a more pronounced impact on sensory outcomes than the heating temperature. This study
concludes that adjusting the first heating temperature has limited benefits for sensory quality but risks
microbiological safety. Emphasis should therefore be placed on ensuring high-quality raw materials and
consistent raw juice properties to maintain product quality.}},
  author       = {{Weishaupt, Imke and Katsch, Linda and Sokolowsky, Martina and Schneider, Jan}},
  booktitle    = {{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}},
  issn         = {{1866-5195 }},
  keywords     = {{fractionated sterilization, carrot juice, descriptive analysis, microbiological stability}},
  number       = {{3/4}},
  pages        = {{17--26}},
  publisher    = {{Fachverlag Hans Carl GmbH}},
  title        = {{{Comparative study on the effect of mild temperature conditions in fractionated sterilization of carrot juice on microbiological stability and sensory properties}}},
  doi          = {{10.23763/BrSc25-04weishaupt}},
  volume       = {{78}},
  year         = {{2025}},
}

@misc{13084,
  abstract     = {{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       = {{Katsch, Linda and Weishaupt, Imke and Sokolowsky, Martina and Gibson, Brian R. and Schneider, Jan}},
  booktitle    = {{European Food Research and Technology}},
  issn         = {{1438-2385}},
  keywords     = {{Carrot juice, Sterilization, Carotenoids, Descriptive analysis, PCA, HTST}},
  number       = {{251}},
  pages        = {{3649--3668}},
  publisher    = {{Springer}},
  title        = {{{Impact of equivalent sterilization processes with different time- temperature combinations on the chemical, physical and sensory properties of carrot juice}}},
  doi          = {{https://doi.org/10.1007/s00217-025-04860-5}},
  year         = {{2025}},
}

@misc{13094,
  author       = {{Katsch, Linda and Steinmetzler, Arthur and Sokolowsky, Martina and Schneider, Jan}},
  location     = {{Halle (Saale)}},
  title        = {{{Haltbarkeitsvoraussage von Orangensaft: Chemische, physikalische und sensorische Effekte während beschleunigter Haltbarkeitstests}}},
  doi          = {{10.1002/lemi.202559165}},
  year         = {{2025}},
}

@misc{13271,
  abstract     = {{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.}},
  author       = {{Katsch, Linda and Sokolowsky, Martina and Gibson, Brian and Schneider, Jan}},
  booktitle    = {{Applied Food Research}},
  issn         = {{2772-5022}},
  keywords     = {{Cloudy apple juice, HTST, juice pasteurization, sensory analysis, process optimization, equivalent microbial lethality}},
  number       = {{2}},
  publisher    = {{Elsevier}},
  title        = {{{Influence of different pasteurization conditions with equivalent pasteurization units on chemical, physical, and sensory properties of cloudy apple juice}}},
  doi          = {{10.1016/j.afres.2025.101471}},
  volume       = {{5}},
  year         = {{2025}},
}

@misc{11860,
  author       = {{Katsch, Linda and Sokolowsky, Martina and Schneider, Jan}},
  location     = {{Freising}},
  title        = {{{Zeit-Temperatur-Optimierung in der Saftpasteurisation: Physikalische, chemische und sensorische Effekte auf Apfel- und Karottensaft}}},
  year         = {{2024}},
}

@misc{12283,
  author       = {{Wittland, Sebastian and Kanzler, Clemens and Rohn, Sascha and Sciurba, Elisabeth and Sokolowsky, Martina and Matthäus, Bertrand}},
  booktitle    = {{Lebensmittelchemie : Zeitschrift der Lebensmittelchemischen Gesellschaft, Fachgruppe in der Gesellschaft Deutscher Chemiker }},
  issn         = {{1521-3811}},
  location     = {{Freising}},
  number       = {{S3}},
  pages        = {{S3--111--S3--111}},
  publisher    = {{Wiley}},
  title        = {{{Charakterisierung des Einflusses von Allulose in Kombination mit verschiedenen Getreidesorten und Mehltypen auf die Frischhaltung bei Hefebackwaren}}},
  doi          = {{10.1002/lemi.202459094}},
  volume       = {{78}},
  year         = {{2024}},
}

@misc{9197,
  author       = {{Wittland, Sebastian and Sokolowsky, Martina and Kanzler, Clemens and Rohn, Sascha and Bertrand, Matthäus and Sciurba, Elisabeth}},
  booktitle    = {{Lebensmittelchemie : Zeitschrift der Lebensmittelchemischen Gesellschaft, Fachgruppe in der Gesellschaft Deutscher Chemiker }},
  issn         = {{1521-3811}},
  location     = {{Hamburg}},
  number       = {{S2}},
  pages        = {{229}},
  publisher    = {{Wiley-VCH }},
  title        = {{{Allulose in Backwaren - Charakterisierung des Einflusses von Allulose in Kombination mit verschiedenen Getreidearten und Mehltypen auf die Produktqualität von Feinen Backwaren}}},
  doi          = {{ https://doi.org/10.1002/lemi.202259182 }},
  volume       = {{76}},
  year         = {{2022}},
}