Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Anna Krottenthaler"'
Autor:
Felix Schottroff, Justus Knappert, Pauline Eppmann, Anna Krottenthaler, Tobias Horneber, Christopher McHardy, Cornelia Rauh, Henry Jaeger
Publikováno v:
Frontiers in Bioengineering and Biotechnology, Vol 8 (2020)
Pulsed electric fields (PEF) treatment is an effective process for preservation of liquid products in food and biotechnology at reduced temperatures, by causing electroporation. It may contribute to increase retention of heat-labile constituents with
Externí odkaz:
https://doaj.org/article/900b4678430c49889c956329dbf2e8c6
Autor:
Felix Schottroff, Antje Fröhling, Marija Zunabovic-Pichler, Anna Krottenthaler, Oliver Schlüter, Henry Jäger
Publikováno v:
Frontiers in Microbiology, Vol 9 (2018)
The viable but non-culturable (VBNC) state, as well as sublethal injury of microorganisms pose a distinct threat to food safety, as the use of traditional, culture-based microbiological analyses might lead to an underestimation or a misinterpretation
Externí odkaz:
https://doaj.org/article/9f60fec0050049a79ffca9607255ed9d
Publikováno v:
Innovative Food Science & Emerging Technologies. 83:103234
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::109753096b7a5c2c66318b976e662186
https://doi.org/10.1016/j.ifset.2022.103234
https://doi.org/10.1016/j.ifset.2022.103234
Autor:
Matthieu F. Bédard, Felix Schottroff, Nicholas Brian Johnson, Henry Jaeger, Anna Krottenthaler, Maximilian Gratz
Publikováno v:
Journal of Food Engineering. 243:142-152
A gentle preservation concept for heat sensitive protein formulations based on the application of pulsed electric fields (PEF) was developed. The inactivation of L. innocua in 2 and 10% whey protein isolate (WPI) formulations at two different pH leve
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c2030a6699a61550411ddbd68c105439
https://doi.org/10.1016/j.jfoodeng.2018.09.003
https://doi.org/10.1016/j.jfoodeng.2018.09.003
Autor:
Pauline Eppmann, Justus Knappert, Anna Krottenthaler, Tobias Horneber, Christopher McHardy, Henry Jaeger, Felix Schottroff, Cornelia Rauh
Publikováno v:
Frontiers in Bioengineering and Biotechnology
Frontiers in Bioengineering and Biotechnology, Vol 8 (2020)
Frontiers in Bioengineering and Biotechnology, Vol 8 (2020)
Pulsed electric fields (PEF) treatment is an effective process for preservation of liquid products in food and biotechnology at reduced temperatures, by causing electroporation. It may contribute to increase retention of heat-labile constituents with
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d283a339f366c6ff60c4e4b6f53c063f
https://depositonce.tu-berlin.de/handle/11303/11324
https://depositonce.tu-berlin.de/handle/11303/11324
Publikováno v:
Handbook of Electroporation ISBN: 9783319267791
Handbook of Electroporation
Handbook of Electroporation
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::292ecabadb0e2a976c2d0bb51cf5d8d7
https://doi.org/10.1007/978-3-319-32886-7_183
https://doi.org/10.1007/978-3-319-32886-7_183