[{"quality_controlled":"1","department":[{"_id":"DEP4016"},{"_id":"DEP4028"}],"oa":"1","intvolume":"       216","has_accepted_license":"1","date_updated":"2025-06-25T07:07:27Z","date_created":"2025-01-13T10:19:52Z","external_id":{"isi":["001421039500001"]},"language":[{"iso":"eng"}],"_id":"12286","article_number":"117269","type":"scientific_journal_article","citation":{"van":"Wittland S, Rohn S, Sciurba E, Begemann J, Sokolowsky M, Kanzler C, et al. Allulose as novel ingredient for improving freshness of yeast-made bakery products. LWT - Food Science and Technology. 2025;216.","ufg":"<b>Wittland, Sebastian u. a.</b>: Allulose as novel ingredient for improving freshness of yeast-made bakery products, in: <i>LWT - Food Science and Technology</i> 216 (2025).","chicago":"Wittland, Sebastian, Sascha Rohn, Elisabeth Sciurba, Jens Begemann, Martina Sokolowsky, Clemens Kanzler, and Bertrand Matthäus. “Allulose as Novel Ingredient for Improving Freshness of Yeast-Made Bakery Products.” <i>LWT - Food Science and Technology</i> 216 (2025). <a href=\"https://doi.org/10.1016/j.lwt.2024.117269\">https://doi.org/10.1016/j.lwt.2024.117269</a>.","chicago-de":"Wittland, Sebastian, Sascha Rohn, Elisabeth Sciurba, Jens Begemann, Martina Sokolowsky, Clemens Kanzler und Bertrand Matthäus. 2025. Allulose as novel ingredient for improving freshness of yeast-made bakery products. <i>LWT - Food Science and Technology</i> 216. doi:<a href=\"https://doi.org/10.1016/j.lwt.2024.117269\">https://doi.org/10.1016/j.lwt.2024.117269</a>, .","mla":"Wittland, Sebastian, et al. “Allulose as Novel Ingredient for Improving Freshness of Yeast-Made Bakery Products.” <i>LWT - Food Science and Technology</i>, vol. 216, 117269, 2025, <a href=\"https://doi.org/10.1016/j.lwt.2024.117269\">https://doi.org/10.1016/j.lwt.2024.117269</a>.","din1505-2-1":"<span style=\"font-variant:small-caps;\">Wittland, Sebastian</span> ; <span style=\"font-variant:small-caps;\">Rohn, Sascha</span> ; <span style=\"font-variant:small-caps;\">Sciurba, Elisabeth</span> ; <span style=\"font-variant:small-caps;\">Begemann, Jens</span> ; <span style=\"font-variant:small-caps;\">Sokolowsky, Martina</span> ; <span style=\"font-variant:small-caps;\">Kanzler, Clemens</span> ; <span style=\"font-variant:small-caps;\">Matthäus, Bertrand</span>: Allulose as novel ingredient for improving freshness of yeast-made bakery products. In: <i>LWT - Food Science and Technology</i> Bd. 216. Amsterdam, Elsevier (2025)","short":"S. Wittland, S. Rohn, E. Sciurba, J. Begemann, M. Sokolowsky, C. Kanzler, B. Matthäus, LWT - Food Science and Technology 216 (2025).","ama":"Wittland S, Rohn S, Sciurba E, et al. Allulose as novel ingredient for improving freshness of yeast-made bakery products. <i>LWT - Food Science and Technology</i>. 2025;216. doi:<a href=\"https://doi.org/10.1016/j.lwt.2024.117269\">https://doi.org/10.1016/j.lwt.2024.117269</a>","apa":"Wittland, S., Rohn, S., Sciurba, E., Begemann, J., Sokolowsky, M., Kanzler, C., &#38; Matthäus, B. (2025). Allulose as novel ingredient for improving freshness of yeast-made bakery products. <i>LWT - Food Science and Technology</i>, <i>216</i>, Article 117269. <a href=\"https://doi.org/10.1016/j.lwt.2024.117269\">https://doi.org/10.1016/j.lwt.2024.117269</a>","havard":"S. Wittland, S. Rohn, E. Sciurba, J. Begemann, M. Sokolowsky, C. Kanzler, B. Matthäus, Allulose as novel ingredient for improving freshness of yeast-made bakery products, LWT - Food Science and Technology. 216 (2025).","bjps":"<b>Wittland S <i>et al.</i></b> (2025) Allulose as Novel Ingredient for Improving Freshness of Yeast-Made Bakery Products. <i>LWT - Food Science and Technology</i> <b>216</b>.","ieee":"S. Wittland <i>et al.</i>, “Allulose as novel ingredient for improving freshness of yeast-made bakery products,” <i>LWT - Food Science and Technology</i>, vol. 216, Art. no. 117269, 2025, doi: <a href=\"https://doi.org/10.1016/j.lwt.2024.117269\">https://doi.org/10.1016/j.lwt.2024.117269</a>."},"place":"Amsterdam","author":[{"id":"74203","full_name":"Wittland, Sebastian","first_name":"Sebastian","last_name":"Wittland"},{"last_name":"Rohn","first_name":"Sascha","full_name":"Rohn, Sascha"},{"last_name":"Sciurba","first_name":"Elisabeth","full_name":"Sciurba, Elisabeth"},{"full_name":"Begemann, Jens","id":"64612","first_name":"Jens","last_name":"Begemann"},{"full_name":"Sokolowsky, Martina","id":"76708","last_name":"Sokolowsky","first_name":"Martina"},{"full_name":"Kanzler, Clemens","last_name":"Kanzler","first_name":"Clemens"},{"last_name":"Matthäus","first_name":"Bertrand","full_name":"Matthäus, Bertrand"}],"isi":"1","volume":216,"main_file_link":[{"open_access":"1","url":"https://www.sciencedirect.com/science/article/pii/S0023643824015524?via%3Dihub"}],"title":"Allulose as novel ingredient for improving freshness of yeast-made bakery products","user_id":"83781","publication_status":"published","publication":"LWT - Food Science and Technology","article_type":"original","status":"public","publisher":"Elsevier","abstract":[{"text":"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.","lang":"eng"}],"publication_identifier":{"eissn":["1096-1127"],"issn":["0023-6438"]},"doi":"https://doi.org/10.1016/j.lwt.2024.117269","year":"2025"},{"quality_controlled":"1","department":[{"_id":"DEP4028"}],"date_updated":"2025-06-24T12:17:41Z","keyword":["fractionated sterilization","carrot juice","descriptive analysis","microbiological stability"],"intvolume":"        78","language":[{"iso":"eng"}],"issue":"3/4","_id":"12876","date_created":"2025-04-29T13:37:19Z","volume":78,"main_file_link":[{"url":"https://doi.org/10.23763/BrSc25-04weishaupt"}],"place":"Nürnberg","citation":{"havard":"I. Weishaupt, L. Katsch, M. Sokolowsky, J. Schneider, Comparative study on the effect of mild temperature conditions in fractionated sterilization of carrot juice on microbiological stability and sensory properties, Brewing Science : The Scientific Organ of the Weihenstephan Scientific Centre of the TU Munich, of Versuchs- and Lehranstalt Für Brauerei in Berlin (VLB), of the Scientific Station for Breweries in Munich, of the Veritas Laboratory in Zurich, of Doemens Wba-Technikum Gmbh in Graefelfing/Munich = Monatsschrift Für Brauwissenschaft. 78 (2025) 17–26.","bjps":"<b>Weishaupt I <i>et al.</i></b> (2025) Comparative Study on the Effect of Mild Temperature Conditions in Fractionated Sterilization of Carrot Juice on Microbiological Stability and Sensory Properties. <i>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</i> <b>78</b>, 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,” <i>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</i>, vol. 78, no. 3/4, pp. 17–26, 2025, doi: <a href=\"https://doi.org/10.23763/BrSc25-04weishaupt\">10.23763/BrSc25-04weishaupt</a>.","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.","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. <i>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</i>. 2025;78(3/4):17-26. doi:<a href=\"https://doi.org/10.23763/BrSc25-04weishaupt\">10.23763/BrSc25-04weishaupt</a>","apa":"Weishaupt, I., Katsch, L., Sokolowsky, M., &#38; Schneider, J. (2025). Comparative study on the effect of mild temperature conditions in fractionated sterilization of carrot juice on microbiological stability and sensory properties. <i>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</i>, <i>78</i>(3/4), 17–26. <a href=\"https://doi.org/10.23763/BrSc25-04weishaupt\">https://doi.org/10.23763/BrSc25-04weishaupt</a>","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.” <i>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</i>, vol. 78, no. 3/4, 2025, pp. 17–26, <a href=\"https://doi.org/10.23763/BrSc25-04weishaupt\">https://doi.org/10.23763/BrSc25-04weishaupt</a>.","din1505-2-1":"<span style=\"font-variant:small-caps;\">Weishaupt, Imke</span> ; <span style=\"font-variant:small-caps;\">Katsch, Linda</span> ; <span style=\"font-variant:small-caps;\">Sokolowsky, Martina</span> ; <span style=\"font-variant:small-caps;\">Schneider, Jan</span>: Comparative study on the effect of mild temperature conditions in fractionated sterilization of carrot juice on microbiological stability and sensory properties. In: <i>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</i> Bd. 78. Nürnberg, Fachverlag Hans Carl GmbH (2025), Nr. 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.","ufg":"<b>Weishaupt, Imke u. a.</b>: Comparative study on the effect of mild temperature conditions in fractionated sterilization of carrot juice on microbiological stability and sensory properties, in: <i>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</i> 78 (2025), H. 3/4,  S. 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.” <i>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</i> 78, no. 3/4 (2025): 17–26. <a href=\"https://doi.org/10.23763/BrSc25-04weishaupt\">https://doi.org/10.23763/BrSc25-04weishaupt</a>.","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. <i>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</i> 78, Nr. 3/4: 17–26. doi:<a href=\"https://doi.org/10.23763/BrSc25-04weishaupt\">10.23763/BrSc25-04weishaupt</a>, ."},"type":"scientific_journal_article","author":[{"full_name":"Weishaupt, Imke","id":"58425","last_name":"Weishaupt","first_name":"Imke"},{"full_name":"Katsch, Linda","id":"71614","orcid":"0000-0001-6628-3929 ","last_name":"Katsch","first_name":"Linda"},{"id":"76708","full_name":"Sokolowsky, Martina","first_name":"Martina","last_name":"Sokolowsky"},{"id":"13209","full_name":"Schneider, Jan","last_name":"Schneider","orcid":"0000-0001-6401-8873","first_name":"Jan"}],"user_id":"83781","publication_status":"published","title":"Comparative study on the effect of mild temperature conditions in fractionated sterilization of carrot juice on microbiological stability and sensory properties","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","status":"public","page":"17-26","publisher":"Fachverlag Hans Carl GmbH","abstract":[{"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.","lang":"eng"}],"publication_identifier":{"issn":["1866-5195 "]},"year":"2025","doi":"10.23763/BrSc25-04weishaupt"},{"date_created":"2025-07-25T17:15:07Z","issue":"251","_id":"13084","language":[{"iso":"eng"}],"keyword":["Carrot juice","Sterilization","Carotenoids","Descriptive analysis","PCA","HTST"],"date_updated":"2025-10-29T10:07:41Z","department":[{"_id":"DEP4023"},{"_id":"DEP4018"}],"quality_controlled":"1","publication_identifier":{"issn":["1438-2377"],"eissn":["1438-2385"]},"doi":"https://doi.org/10.1007/s00217-025-04860-5","abstract":[{"text":"Thermal preservation is widely used for the stabilization of fruit and vegetable juices. However, this method can potentially impair product quality and it is necessary to categorize and quantify these changes in order to optimize the treatment process. Here, carrot juice was treated with different time temperature combinations selected to achieve equivalent microbiological lethality. Different temperatures were selected - low temperature long time (LTLT) with 90 and 95 °C and high temperature short time (HTST) with 120 and 125 °C. The thermally treated juice exhibited significant differences in physical, chemical and sensory parameters in contrast to untreated juice. HTST treatment had less of a negative effect on the juice. A significant deterioration in odor, appearance and taste was observed after the LTLT treatment compared to an untreated reference juice. The juice exhibited elevated acid taste, a shift in olfactory profile from white to red vegetables and diminished homogeneity. Significant changes in sugar composition, pH, carotenoids and color were also observed during this treatment. The juice that had been treated with LTLT exhibited a higher amount of monosaccharides, a lower pH value, a reduced quantity of carotenoids and a perceptible difference in color in comparison to the untreated and fresh juice. Therefore, it can be concluded that varying temperatures show different effects on juice quality, despite the same microbiological lethal effect. This must be taken into account when designing the pasteurization process.","lang":"eng"}],"year":"2025","publisher":"Springer","page":"3649-3668","status":"public","publication":"European Food Research and Technology","title":"Impact of equivalent sterilization processes with different time- temperature combinations on the chemical, physical and sensory properties of carrot juice","publication_status":"published","user_id":"83781","author":[{"first_name":"Linda","last_name":"Katsch","orcid":"0000-0001-6628-3929 ","id":"71614","full_name":"Katsch, Linda"},{"id":"58425","full_name":"Weishaupt, Imke","last_name":"Weishaupt","first_name":"Imke"},{"last_name":"Sokolowsky","first_name":"Martina","full_name":"Sokolowsky, Martina","id":"76708"},{"full_name":"Gibson, Brian R.","last_name":"Gibson","first_name":"Brian R."},{"id":"13209","full_name":"Schneider, Jan","last_name":"Schneider","orcid":"0000-0001-6401-8873","first_name":"Jan"}],"type":"scientific_journal_article","place":"Berlin ; Heidelberg","citation":{"short":"L. Katsch, I. Weishaupt, M. Sokolowsky, B.R. Gibson, J. Schneider, European Food Research and Technology (2025) 3649–3668.","apa":"Katsch, L., Weishaupt, I., Sokolowsky, M., Gibson, B. R., &#38; Schneider, J. (2025). Impact of equivalent sterilization processes with different time- temperature combinations on the chemical, physical and sensory properties of carrot juice. <i>European Food Research and Technology</i>, <i>251</i>, 3649–3668. <a href=\"https://doi.org/10.1007/s00217-025-04860-5\">https://doi.org/10.1007/s00217-025-04860-5</a>","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. <i>European Food Research and Technology</i>. 2025;(251):3649-3668. doi:<a href=\"https://doi.org/10.1007/s00217-025-04860-5\">https://doi.org/10.1007/s00217-025-04860-5</a>","bjps":"<b>Katsch L <i>et al.</i></b> (2025) Impact of Equivalent Sterilization Processes with Different Time- Temperature Combinations on the Chemical, Physical and Sensory Properties of Carrot Juice. <i>European Food Research and Technology</i> 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,” <i>European Food Research and Technology</i>, no. 251, pp. 3649–3668, 2025, doi: <a href=\"https://doi.org/10.1007/s00217-025-04860-5\">https://doi.org/10.1007/s00217-025-04860-5</a>.","ufg":"<b>Katsch, Linda u. a.</b>: Impact of equivalent sterilization processes with different time- temperature combinations on the chemical, physical and sensory properties of carrot juice, in: <i>European Food Research and Technology</i> (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.","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. <i>European Food Research and Technology</i>, Nr. 251: 3649–3668. doi:<a href=\"https://doi.org/10.1007/s00217-025-04860-5\">https://doi.org/10.1007/s00217-025-04860-5</a>, .","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.” <i>European Food Research and Technology</i>, no. 251 (2025): 3649–68. <a href=\"https://doi.org/10.1007/s00217-025-04860-5\">https://doi.org/10.1007/s00217-025-04860-5</a>.","din1505-2-1":"<span style=\"font-variant:small-caps;\">Katsch, Linda</span> ; <span style=\"font-variant:small-caps;\">Weishaupt, Imke</span> ; <span style=\"font-variant:small-caps;\">Sokolowsky, Martina</span> ; <span style=\"font-variant:small-caps;\">Gibson, Brian R.</span> ; <span style=\"font-variant:small-caps;\">Schneider, Jan</span>: Impact of equivalent sterilization processes with different time- temperature combinations on the chemical, physical and sensory properties of carrot juice. In: <i>European Food Research and Technology</i>. Berlin ; Heidelberg, Springer (2025), Nr. 251, S. 3649–3668","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.” <i>European Food Research and Technology</i>, no. 251, 2025, pp. 3649–68, <a href=\"https://doi.org/10.1007/s00217-025-04860-5\">https://doi.org/10.1007/s00217-025-04860-5</a>."}},{"date_updated":"2025-09-29T09:20:32Z","status":"public","date_created":"2025-07-30T12:39:28Z","year":"2025","doi":"10.1002/lemi.202559165","_id":"13094","language":[{"iso":"ger"}],"author":[{"full_name":"Katsch, Linda","id":"71614","orcid":"0000-0001-6628-3929 ","last_name":"Katsch","first_name":"Linda"},{"last_name":"Steinmetzler","first_name":"Arthur","id":"76446","full_name":"Steinmetzler, Arthur"},{"full_name":"Sokolowsky, Martina","id":"76708","last_name":"Sokolowsky","first_name":"Martina"},{"full_name":"Schneider, Jan","id":"13209","orcid":"0000-0001-6401-8873","last_name":"Schneider","first_name":"Jan"}],"type":"conference_poster","citation":{"chicago":"Katsch, Linda, Arthur Steinmetzler, Martina Sokolowsky, and Jan Schneider. <i>Haltbarkeitsvoraussage von Orangensaft: Chemische, physikalische und sensorische Effekte während beschleunigter Haltbarkeitstests</i>, 2025. <a href=\"https://doi.org/10.1002/lemi.202559165\">https://doi.org/10.1002/lemi.202559165</a>.","chicago-de":"Katsch, Linda, Arthur Steinmetzler, Martina Sokolowsky und Jan Schneider. 2025. <i>Haltbarkeitsvoraussage von Orangensaft: Chemische, physikalische und sensorische Effekte während beschleunigter Haltbarkeitstests</i>. doi:<a href=\"https://doi.org/10.1002/lemi.202559165\">10.1002/lemi.202559165</a>, .","van":"Katsch L, Steinmetzler A, Sokolowsky M, Schneider J. Haltbarkeitsvoraussage von Orangensaft: Chemische, physikalische und sensorische Effekte während beschleunigter Haltbarkeitstests. 2025.","ufg":"<b>Katsch, Linda u. a.</b>: Haltbarkeitsvoraussage von Orangensaft: Chemische, physikalische und sensorische Effekte während beschleunigter Haltbarkeitstests, o. O. 2025.","din1505-2-1":"<span style=\"font-variant:small-caps;\">Katsch, Linda</span> ; <span style=\"font-variant:small-caps;\">Steinmetzler, Arthur</span> ; <span style=\"font-variant:small-caps;\">Sokolowsky, Martina</span> ; <span style=\"font-variant:small-caps;\">Schneider, Jan</span>: <i>Haltbarkeitsvoraussage von Orangensaft: Chemische, physikalische und sensorische Effekte während beschleunigter Haltbarkeitstests</i>, 2025","mla":"Katsch, Linda, et al. <i>Haltbarkeitsvoraussage von Orangensaft: Chemische, physikalische und sensorische Effekte während beschleunigter Haltbarkeitstests</i>. 2025, <a href=\"https://doi.org/10.1002/lemi.202559165\">https://doi.org/10.1002/lemi.202559165</a>.","ama":"Katsch L, Steinmetzler A, Sokolowsky M, Schneider J. <i>Haltbarkeitsvoraussage von Orangensaft: Chemische, physikalische und sensorische Effekte während beschleunigter Haltbarkeitstests</i>.; 2025. doi:<a href=\"https://doi.org/10.1002/lemi.202559165\">10.1002/lemi.202559165</a>","apa":"Katsch, L., Steinmetzler, A., Sokolowsky, M., &#38; Schneider, J. (2025). <i>Haltbarkeitsvoraussage von Orangensaft: Chemische, physikalische und sensorische Effekte während beschleunigter Haltbarkeitstests</i>. 53. Deutsche Lebensmittelchemietage, Halle (Saale). <a href=\"https://doi.org/10.1002/lemi.202559165\">https://doi.org/10.1002/lemi.202559165</a>","short":"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, <i>Haltbarkeitsvoraussage von Orangensaft: Chemische, physikalische und sensorische Effekte während beschleunigter Haltbarkeitstests</i>. 2025. doi: <a href=\"https://doi.org/10.1002/lemi.202559165\">10.1002/lemi.202559165</a>.","havard":"L. Katsch, A. Steinmetzler, M. Sokolowsky, J. Schneider, Haltbarkeitsvoraussage von Orangensaft: Chemische, physikalische und sensorische Effekte während beschleunigter Haltbarkeitstests, 2025.","bjps":"<b>Katsch L <i>et al.</i></b> (2025) <i>Haltbarkeitsvoraussage von Orangensaft: Chemische, physikalische und sensorische Effekte während beschleunigter Haltbarkeitstests</i>. ."},"title":"Haltbarkeitsvoraussage von Orangensaft: Chemische, physikalische und sensorische Effekte während beschleunigter Haltbarkeitstests","department":[{"_id":"DEP4023"},{"_id":"DEP4018"}],"conference":{"end_date":"2025-09-24","start_date":"2025-09-22","name":"53. Deutsche Lebensmittelchemietage","location":"Halle (Saale)"},"publication_status":"published","user_id":"71614"},{"intvolume":"         5","date_updated":"2025-11-05T08:17:40Z","keyword":["Cloudy apple juice","HTST","juice pasteurization","sensory analysis","process optimization","equivalent microbial lethality"],"date_created":"2025-10-27T16:10:29Z","language":[{"iso":"eng"}],"article_number":"101471","issue":"2","_id":"13271","quality_controlled":"1","department":[{"_id":"DEP4023"},{"_id":"DEP4018"}],"status":"public","publication":"Applied Food Research","doi":"10.1016/j.afres.2025.101471","year":"2025","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."}],"publication_identifier":{"eissn":["2772-5022"]},"publisher":"Elsevier","citation":{"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,” <i>Applied Food Research</i>, vol. 5, no. 2, Art. no. 101471, 2025, doi: <a href=\"https://doi.org/10.1016/j.afres.2025.101471\">10.1016/j.afres.2025.101471</a>.","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).","mla":"Katsch, Linda, et al. “Influence of Different Pasteurization Conditions with Equivalent Pasteurization Units on Chemical, Physical, and Sensory Properties of Cloudy Apple Juice.” <i>Applied Food Research</i>, vol. 5, no. 2, 101471, 2025, <a href=\"https://doi.org/10.1016/j.afres.2025.101471\">https://doi.org/10.1016/j.afres.2025.101471</a>.","bjps":"<b>Katsch L <i>et al.</i></b> (2025) Influence of Different Pasteurization Conditions with Equivalent Pasteurization Units on Chemical, Physical, and Sensory Properties of Cloudy Apple Juice. <i>Applied Food Research</i> <b>5</b>.","din1505-2-1":"<span style=\"font-variant:small-caps;\">Katsch, Linda</span> ; <span style=\"font-variant:small-caps;\">Sokolowsky, Martina</span> ; <span style=\"font-variant:small-caps;\">Gibson, Brian</span> ; <span style=\"font-variant:small-caps;\">Schneider, Jan</span>: Influence of different pasteurization conditions with equivalent pasteurization units on chemical, physical, and sensory properties of cloudy apple juice. In: <i>Applied Food Research</i> Bd. 5. Amsterdam, Elsevier (2025), Nr. 2","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.” <i>Applied Food Research</i> 5, no. 2 (2025). <a href=\"https://doi.org/10.1016/j.afres.2025.101471\">https://doi.org/10.1016/j.afres.2025.101471</a>.","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. <i>Applied Food Research</i>. 2025;5(2). doi:<a href=\"https://doi.org/10.1016/j.afres.2025.101471\">10.1016/j.afres.2025.101471</a>","apa":"Katsch, L., Sokolowsky, M., Gibson, B., &#38; Schneider, J. (2025). Influence of different pasteurization conditions with equivalent pasteurization units on chemical, physical, and sensory properties of cloudy apple juice. <i>Applied Food Research</i>, <i>5</i>(2), Article 101471. <a href=\"https://doi.org/10.1016/j.afres.2025.101471\">https://doi.org/10.1016/j.afres.2025.101471</a>","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. <i>Applied Food Research</i> 5, Nr. 2. doi:<a href=\"https://doi.org/10.1016/j.afres.2025.101471\">10.1016/j.afres.2025.101471</a>, .","short":"L. Katsch, M. Sokolowsky, B. Gibson, J. Schneider, Applied Food Research 5 (2025).","van":"Katsch L, Sokolowsky M, Gibson B, Schneider J. Influence of different pasteurization conditions with equivalent pasteurization units on chemical, physical, and sensory properties of cloudy apple juice. Applied Food Research. 2025;5(2).","ufg":"<b>Katsch, Linda u. a.</b>: Influence of different pasteurization conditions with equivalent pasteurization units on chemical, physical, and sensory properties of cloudy apple juice, in: <i>Applied Food Research</i> 5 (2025), H. 2."},"place":"Amsterdam","type":"scientific_journal_article","author":[{"first_name":"Linda","orcid":"0000-0001-6628-3929 ","last_name":"Katsch","id":"71614","full_name":"Katsch, Linda"},{"id":"76708","full_name":"Sokolowsky, Martina","last_name":"Sokolowsky","first_name":"Martina"},{"first_name":"Brian","last_name":"Gibson","full_name":"Gibson, Brian"},{"first_name":"Jan","last_name":"Schneider","orcid":"0000-0001-6401-8873","id":"13209","full_name":"Schneider, Jan"}],"volume":5,"title":"Influence of different pasteurization conditions with equivalent pasteurization units on chemical, physical, and sensory properties of cloudy apple juice","publication_status":"published","user_id":"83781"},{"publication_status":"published","user_id":"83781","department":[{"_id":"DEP4018"},{"_id":"DEP4028"}],"conference":{"location":"Freising","name":"52. Deutsche Lebensmittelchemietage","start_date":"2024-09-16","end_date":"2024-09-18"},"title":"Zeit-Temperatur-Optimierung in der Saftpasteurisation: Physikalische, chemische und sensorische Effekte auf Apfel- und Karottensaft","type":"conference_poster","citation":{"ieee":"L. Katsch, M. Sokolowsky, and J. Schneider, <i>Zeit-Temperatur-Optimierung in der Saftpasteurisation: Physikalische, chemische und sensorische Effekte auf Apfel- und Karottensaft</i>. 2024.","din1505-2-1":"<span style=\"font-variant:small-caps;\">Katsch, Linda</span> ; <span style=\"font-variant:small-caps;\">Sokolowsky, Martina</span> ; <span style=\"font-variant:small-caps;\">Schneider, Jan</span>: <i>Zeit-Temperatur-Optimierung in der Saftpasteurisation: Physikalische, chemische und sensorische Effekte auf Apfel- und Karottensaft</i>, 2024","mla":"Katsch, Linda, et al. <i>Zeit-Temperatur-Optimierung in der Saftpasteurisation: Physikalische, chemische und sensorische Effekte auf Apfel- und Karottensaft</i>. 2024.","bjps":"<b>Katsch L, Sokolowsky M and Schneider J</b> (2024) <i>Zeit-Temperatur-Optimierung in der Saftpasteurisation: Physikalische, chemische und sensorische Effekte auf Apfel- und Karottensaft</i>. .","havard":"L. Katsch, M. Sokolowsky, J. 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. <i>Zeit-Temperatur-Optimierung in der Saftpasteurisation: Physikalische, chemische und sensorische Effekte auf Apfel- und Karottensaft</i>.","apa":"Katsch, L., Sokolowsky, M., &#38; Schneider, J. (2024). <i>Zeit-Temperatur-Optimierung in der Saftpasteurisation: Physikalische, chemische und sensorische Effekte auf Apfel- und Karottensaft</i>. 52. Deutsche Lebensmittelchemietage, Freising.","chicago":"Katsch, Linda, Martina Sokolowsky, and Jan Schneider. <i>Zeit-Temperatur-Optimierung in der Saftpasteurisation: Physikalische, chemische und sensorische Effekte auf Apfel- und Karottensaft</i>, 2024.","ama":"Katsch L, Sokolowsky M, Schneider J. <i>Zeit-Temperatur-Optimierung in der Saftpasteurisation: Physikalische, chemische und sensorische Effekte auf Apfel- und Karottensaft</i>.; 2024.","ufg":"<b>Katsch, Linda/Sokolowsky, Martina/Schneider, Jan</b>: Zeit-Temperatur-Optimierung in der Saftpasteurisation: Physikalische, chemische und sensorische Effekte auf Apfel- und Karottensaft, o. O. 2024.","short":"L. Katsch, M. Sokolowsky, J. Schneider, Zeit-Temperatur-Optimierung in der Saftpasteurisation: Physikalische, chemische und sensorische Effekte auf Apfel- und Karottensaft, 2024.","van":"Katsch L, Sokolowsky M, Schneider J. Zeit-Temperatur-Optimierung in der Saftpasteurisation: Physikalische, chemische und sensorische Effekte auf Apfel- und Karottensaft. 2024."},"author":[{"full_name":"Katsch, Linda","id":"71614","orcid":"0000-0001-6628-3929 ","last_name":"Katsch","first_name":"Linda"},{"first_name":"Martina","last_name":"Sokolowsky","id":"76708","full_name":"Sokolowsky, Martina"},{"last_name":"Schneider","orcid":"0000-0001-6401-8873","first_name":"Jan","id":"13209","full_name":"Schneider, Jan"}],"language":[{"iso":"ger"}],"year":"2024","_id":"11860","date_created":"2024-09-02T10:47:36Z","status":"public","date_updated":"2025-01-30T15:26:12Z"},{"department":[{"_id":"DEP4028"}],"conference":{"name":"52. Deutsche Lebensmittelchemietage 2024","location":"Freising","start_date":"2024-09-16","end_date":"2024-09-18"},"intvolume":"        78","date_updated":"2025-01-06T12:11:14Z","date_created":"2025-01-06T12:05:33Z","language":[{"iso":"ger"}],"issue":"S3","_id":"12283","citation":{"mla":"Wittland, Sebastian, et al. “Charakterisierung des Einflusses von Allulose in Kombination mit verschiedenen Getreidesorten und Mehltypen auf die Frischhaltung bei Hefebackwaren.” <i>Lebensmittelchemie : Zeitschrift der Lebensmittelchemischen Gesellschaft, Fachgruppe in der Gesellschaft Deutscher Chemiker </i>, vol. 78, no. S3, 2024, pp. S3-111-S3-111, <a href=\"https://doi.org/10.1002/lemi.202459094\">https://doi.org/10.1002/lemi.202459094</a>.","din1505-2-1":"<span style=\"font-variant:small-caps;\">Wittland, Sebastian</span> ; <span style=\"font-variant:small-caps;\">Kanzler, Clemens</span> ; <span style=\"font-variant:small-caps;\">Rohn, Sascha</span> ; <span style=\"font-variant:small-caps;\">Sciurba, Elisabeth</span> ; <span style=\"font-variant:small-caps;\">Sokolowsky, Martina</span> ; <span style=\"font-variant:small-caps;\">Matthäus, Bertrand</span>: Charakterisierung des Einflusses von Allulose in Kombination mit verschiedenen Getreidesorten und Mehltypen auf die Frischhaltung bei Hefebackwaren. In: <i>Lebensmittelchemie : Zeitschrift der Lebensmittelchemischen Gesellschaft, Fachgruppe in der Gesellschaft Deutscher Chemiker </i> Bd. 78. Weinheim, Wiley (2024), Nr. S3, S. S3-111-S3-111","chicago":"Wittland, Sebastian, Clemens Kanzler, Sascha Rohn, Elisabeth Sciurba, Martina Sokolowsky, and Bertrand Matthäus. “Charakterisierung des Einflusses von Allulose in Kombination mit verschiedenen Getreidesorten und Mehltypen auf die Frischhaltung bei Hefebackwaren.” <i>Lebensmittelchemie : Zeitschrift der Lebensmittelchemischen Gesellschaft, Fachgruppe in der Gesellschaft Deutscher Chemiker </i> 78, no. S3 (2024): S3-111-S3-111. <a href=\"https://doi.org/10.1002/lemi.202459094\">https://doi.org/10.1002/lemi.202459094</a>.","chicago-de":"Wittland, Sebastian, Clemens Kanzler, Sascha Rohn, Elisabeth Sciurba, Martina Sokolowsky und Bertrand Matthäus. 2024. Charakterisierung des Einflusses von Allulose in Kombination mit verschiedenen Getreidesorten und Mehltypen auf die Frischhaltung bei Hefebackwaren. <i>Lebensmittelchemie : Zeitschrift der Lebensmittelchemischen Gesellschaft, Fachgruppe in der Gesellschaft Deutscher Chemiker </i> 78, Nr. S3: S3-111-S3-111. doi:<a href=\"https://doi.org/10.1002/lemi.202459094\">10.1002/lemi.202459094</a>, .","van":"Wittland S, Kanzler C, Rohn S, Sciurba E, Sokolowsky M, Matthäus B. Charakterisierung des Einflusses von Allulose in Kombination mit verschiedenen Getreidesorten und Mehltypen auf die Frischhaltung bei Hefebackwaren. Lebensmittelchemie : Zeitschrift der Lebensmittelchemischen Gesellschaft, Fachgruppe in der Gesellschaft Deutscher Chemiker . 2024;78(S3):S3-111-S3-111.","ufg":"<b>Wittland, Sebastian u. a.</b>: Charakterisierung des Einflusses von Allulose in Kombination mit verschiedenen Getreidesorten und Mehltypen auf die Frischhaltung bei Hefebackwaren, in: <i>Lebensmittelchemie : Zeitschrift der Lebensmittelchemischen Gesellschaft, Fachgruppe in der Gesellschaft Deutscher Chemiker </i> 78 (2024), H. S3,  S. S3-111-S3-111.","ieee":"S. Wittland, C. Kanzler, S. Rohn, E. Sciurba, M. Sokolowsky, and B. Matthäus, “Charakterisierung des Einflusses von Allulose in Kombination mit verschiedenen Getreidesorten und Mehltypen auf die Frischhaltung bei Hefebackwaren,” <i>Lebensmittelchemie : Zeitschrift der Lebensmittelchemischen Gesellschaft, Fachgruppe in der Gesellschaft Deutscher Chemiker </i>, vol. 78, no. S3, pp. S3-111-S3-111, 2024, doi: <a href=\"https://doi.org/10.1002/lemi.202459094\">10.1002/lemi.202459094</a>.","havard":"S. Wittland, C. Kanzler, S. Rohn, E. Sciurba, M. Sokolowsky, B. Matthäus, Charakterisierung des Einflusses von Allulose in Kombination mit verschiedenen Getreidesorten und Mehltypen auf die Frischhaltung bei Hefebackwaren, Lebensmittelchemie : Zeitschrift der Lebensmittelchemischen Gesellschaft, Fachgruppe in der Gesellschaft Deutscher Chemiker . 78 (2024) S3-111-S3-111.","bjps":"<b>Wittland S <i>et al.</i></b> (2024) Charakterisierung des Einflusses von Allulose in Kombination mit verschiedenen Getreidesorten und Mehltypen auf die Frischhaltung bei Hefebackwaren. <i>Lebensmittelchemie : Zeitschrift der Lebensmittelchemischen Gesellschaft, Fachgruppe in der Gesellschaft Deutscher Chemiker </i> <b>78</b>, S3-111-S3-111.","ama":"Wittland S, Kanzler C, Rohn S, Sciurba E, Sokolowsky M, Matthäus B. Charakterisierung des Einflusses von Allulose in Kombination mit verschiedenen Getreidesorten und Mehltypen auf die Frischhaltung bei Hefebackwaren. <i>Lebensmittelchemie : Zeitschrift der Lebensmittelchemischen Gesellschaft, Fachgruppe in der Gesellschaft Deutscher Chemiker </i>. 2024;78(S3):S3-111-S3-111. doi:<a href=\"https://doi.org/10.1002/lemi.202459094\">10.1002/lemi.202459094</a>","apa":"Wittland, S., Kanzler, C., Rohn, S., Sciurba, E., Sokolowsky, M., &#38; Matthäus, B. (2024). Charakterisierung des Einflusses von Allulose in Kombination mit verschiedenen Getreidesorten und Mehltypen auf die Frischhaltung bei Hefebackwaren. <i>Lebensmittelchemie : Zeitschrift der Lebensmittelchemischen Gesellschaft, Fachgruppe in der Gesellschaft Deutscher Chemiker </i>, <i>78</i>(S3), S3-111-S3-111. <a href=\"https://doi.org/10.1002/lemi.202459094\">https://doi.org/10.1002/lemi.202459094</a>","short":"S. Wittland, C. Kanzler, S. Rohn, E. Sciurba, M. Sokolowsky, B. Matthäus, Lebensmittelchemie : Zeitschrift der Lebensmittelchemischen Gesellschaft, Fachgruppe in der Gesellschaft Deutscher Chemiker  78 (2024) S3-111-S3-111."},"type":"scientific_journal_article","place":"Weinheim","author":[{"last_name":"Wittland","first_name":"Sebastian","full_name":"Wittland, Sebastian","id":"74203"},{"first_name":"Clemens","last_name":"Kanzler","full_name":"Kanzler, Clemens"},{"first_name":"Sascha","last_name":"Rohn","full_name":"Rohn, Sascha"},{"last_name":"Sciurba","first_name":"Elisabeth","full_name":"Sciurba, Elisabeth"},{"first_name":"Martina","last_name":"Sokolowsky","id":"76708","full_name":"Sokolowsky, Martina"},{"full_name":"Matthäus, Bertrand","last_name":"Matthäus","first_name":"Bertrand"}],"volume":78,"title":"Charakterisierung des Einflusses von Allulose in Kombination mit verschiedenen Getreidesorten und Mehltypen auf die Frischhaltung bei Hefebackwaren","publication_status":"published","user_id":"83781","page":"S3-111-S3-111","status":"public","publication":"Lebensmittelchemie : Zeitschrift der Lebensmittelchemischen Gesellschaft, Fachgruppe in der Gesellschaft Deutscher Chemiker ","doi":"10.1002/lemi.202459094","year":"2024","publication_identifier":{"eissn":["1521-3811"],"issn":["0937-1478"]},"publisher":"Wiley"},{"year":"2022","doi":" https://doi.org/10.1002/lemi.202259182 ","publication_identifier":{"eissn":["1521-3811"],"issn":["0937-1478"]},"publisher":"Wiley-VCH ","page":"229","status":"public","publication":"Lebensmittelchemie : Zeitschrift der Lebensmittelchemischen Gesellschaft, Fachgruppe in der Gesellschaft Deutscher Chemiker ","title":"Allulose in Backwaren - Charakterisierung des Einflusses von Allulose in Kombination mit verschiedenen Getreidearten und Mehltypen auf die Produktqualität von Feinen Backwaren","publication_status":"published","user_id":"83781","type":"scientific_journal_article","place":"Weinheim","citation":{"bjps":"<b>Wittland S <i>et al.</i></b> (2022) Allulose in Backwaren - Charakterisierung des Einflusses von Allulose in Kombination mit verschiedenen Getreidearten und Mehltypen auf die Produktqualität von Feinen Backwaren. <i>Lebensmittelchemie : Zeitschrift der Lebensmittelchemischen Gesellschaft, Fachgruppe in der Gesellschaft Deutscher Chemiker </i> <b>76</b>, 229.","havard":"S. Wittland, M. Sokolowsky, C. Kanzler, S. Rohn, M. Bertrand, E. Sciurba, Allulose in Backwaren - Charakterisierung des Einflusses von Allulose in Kombination mit verschiedenen Getreidearten und Mehltypen auf die Produktqualität von Feinen Backwaren, Lebensmittelchemie : Zeitschrift der Lebensmittelchemischen Gesellschaft, Fachgruppe in der Gesellschaft Deutscher Chemiker . 76 (2022) 229.","ieee":"S. Wittland, M. Sokolowsky, C. Kanzler, S. Rohn, M. Bertrand, and E. Sciurba, “Allulose in Backwaren - Charakterisierung des Einflusses von Allulose in Kombination mit verschiedenen Getreidearten und Mehltypen auf die Produktqualität von Feinen Backwaren,” <i>Lebensmittelchemie : Zeitschrift der Lebensmittelchemischen Gesellschaft, Fachgruppe in der Gesellschaft Deutscher Chemiker </i>, vol. 76, no. S2, p. 229, 2022, doi: <a href=\"https://doi.org/ https://doi.org/10.1002/lemi.202259182 \"> https://doi.org/10.1002/lemi.202259182 </a>.","short":"S. Wittland, M. Sokolowsky, C. Kanzler, S. 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Allulose in Backwaren - Charakterisierung des Einflusses von Allulose in Kombination mit verschiedenen Getreidearten und Mehltypen auf die Produktqualität von Feinen Backwaren. <i>Lebensmittelchemie : Zeitschrift der Lebensmittelchemischen Gesellschaft, Fachgruppe in der Gesellschaft Deutscher Chemiker </i>. 2022;76(S2):229. doi:<a href=\"https://doi.org/ https://doi.org/10.1002/lemi.202259182 \"> https://doi.org/10.1002/lemi.202259182 </a>","din1505-2-1":"<span style=\"font-variant:small-caps;\">Wittland, Sebastian</span> ; <span style=\"font-variant:small-caps;\">Sokolowsky, Martina</span> ; <span style=\"font-variant:small-caps;\">Kanzler, Clemens</span> ; <span style=\"font-variant:small-caps;\">Rohn, Sascha</span> ; <span style=\"font-variant:small-caps;\">Bertrand, Matthäus</span> ; <span style=\"font-variant:small-caps;\">Sciurba, Elisabeth</span>: Allulose in Backwaren - Charakterisierung des Einflusses von Allulose in Kombination mit verschiedenen Getreidearten und Mehltypen auf die Produktqualität von Feinen Backwaren. In: <i>Lebensmittelchemie : Zeitschrift der Lebensmittelchemischen Gesellschaft, Fachgruppe in der Gesellschaft Deutscher Chemiker </i> Bd. 76. Weinheim, Wiley-VCH  (2022), Nr. S2, S. 229","mla":"Wittland, Sebastian, et al. “Allulose in Backwaren - Charakterisierung des Einflusses von Allulose in Kombination mit verschiedenen Getreidearten und Mehltypen auf die Produktqualität von Feinen Backwaren.” <i>Lebensmittelchemie : Zeitschrift der Lebensmittelchemischen Gesellschaft, Fachgruppe in der Gesellschaft Deutscher Chemiker </i>, vol. 76, no. S2, 2022, p. 229, <a href=\"https://doi.org/ https://doi.org/10.1002/lemi.202259182 \">https://doi.org/ https://doi.org/10.1002/lemi.202259182 </a>.","ufg":"<b>Wittland, Sebastian u. a.</b>: Allulose in Backwaren - Charakterisierung des Einflusses von Allulose in Kombination mit verschiedenen Getreidearten und Mehltypen auf die Produktqualität von Feinen Backwaren, in: <i>Lebensmittelchemie : Zeitschrift der Lebensmittelchemischen Gesellschaft, Fachgruppe in der Gesellschaft Deutscher Chemiker </i> 76 (2022), H. S2,  S. 229.","van":"Wittland S, Sokolowsky M, Kanzler C, Rohn S, Bertrand M, Sciurba E. Allulose in Backwaren - Charakterisierung des Einflusses von Allulose in Kombination mit verschiedenen Getreidearten und Mehltypen auf die Produktqualität von Feinen Backwaren. Lebensmittelchemie : Zeitschrift der Lebensmittelchemischen Gesellschaft, Fachgruppe in der Gesellschaft Deutscher Chemiker . 2022;76(S2):229.","chicago-de":"Wittland, Sebastian, Martina Sokolowsky, Clemens Kanzler, Sascha Rohn, Matthäus Bertrand und Elisabeth Sciurba. 2022. Allulose in Backwaren - Charakterisierung des Einflusses von Allulose in Kombination mit verschiedenen Getreidearten und Mehltypen auf die Produktqualität von Feinen Backwaren. <i>Lebensmittelchemie : Zeitschrift der Lebensmittelchemischen Gesellschaft, Fachgruppe in der Gesellschaft Deutscher Chemiker </i> 76, Nr. S2: 229. doi:<a href=\"https://doi.org/ https://doi.org/10.1002/lemi.202259182 \"> https://doi.org/10.1002/lemi.202259182 </a>, .","chicago":"Wittland, Sebastian, Martina Sokolowsky, Clemens Kanzler, Sascha Rohn, Matthäus Bertrand, and Elisabeth Sciurba. “Allulose in Backwaren - Charakterisierung des Einflusses von Allulose in Kombination mit verschiedenen Getreidearten und Mehltypen auf die Produktqualität von Feinen Backwaren.” <i>Lebensmittelchemie : Zeitschrift der Lebensmittelchemischen Gesellschaft, Fachgruppe in der Gesellschaft Deutscher Chemiker </i> 76, no. S2 (2022): 229. <a href=\"https://doi.org/ https://doi.org/10.1002/lemi.202259182 \">https://doi.org/ https://doi.org/10.1002/lemi.202259182 </a>."},"author":[{"first_name":"Sebastian","last_name":"Wittland","id":"74203","full_name":"Wittland, Sebastian"},{"first_name":"Martina","last_name":"Sokolowsky","id":"76708","full_name":"Sokolowsky, Martina"},{"first_name":"Clemens","last_name":"Kanzler","full_name":"Kanzler, Clemens"},{"last_name":"Rohn","first_name":"Sascha","full_name":"Rohn, Sascha"},{"full_name":"Bertrand, Matthäus","last_name":"Bertrand","first_name":"Matthäus"},{"full_name":"Sciurba, Elisabeth","first_name":"Elisabeth","last_name":"Sciurba"}],"ddc":["570","570"],"main_file_link":[{"url":"https://www.researchgate.net/publication/363482012_Charakterisierung_des_Einflusses_von_Allulose_in_Kombination_mit_verschiedenen_Getreidesorten_und_Mehltypen_auf_die_Produktqualitat_von_Feinen_Backwaren","open_access":"1"}],"volume":76,"date_created":"2022-12-09T11:24:52Z","language":[{"iso":"ger"}],"issue":"S2","_id":"9197","intvolume":"        76","date_updated":"2025-01-30T15:38:22Z","department":[{"_id":"DEP4016"},{"_id":"DEP4028"}],"conference":{"name":"50. 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