Zobrazeno 1 - 10
of 298
pro vyhledávání: '"Bernd Hitzmann"'
Autor:
Christoph Berg, Laura Herbst, Lisa Gremm, Nina Ihling, Olivier Paquet-Durand, Bernd Hitzmann, Jochen Büchs
Publikováno v:
Journal of Biological Engineering, Vol 17, Iss 1, Pp 1-19 (2023)
Abstract Background Non-invasive online fluorescence monitoring in high-throughput microbioreactors is a well-established method to accelerate early-stage bioprocess development. Recently, single-wavelength fluorescence monitoring in microtiter plate
Externí odkaz:
https://doaj.org/article/b60320b067134d8b963d0c3931f4e6ef
Publikováno v:
Scientific Reports, Vol 13, Iss 1, Pp 1-22 (2023)
Abstract Makespan dominates the manufacturing expenses in bakery production. The high energy consumption of ovens also has a substantial impact, which bakers may overlook. Bakers leave ovens running until the final product is baked, allowing them to
Externí odkaz:
https://doaj.org/article/09454e0ebbf14361b9dbf61993b7770d
Publikováno v:
International Journal of Food Properties, Vol 25, Iss 1, Pp 144-158 (2022)
The present study compared whole grain teff flours grown in Ethiopia (ETF) and South Africa (STF) for their chemical composition (proximate, mineral, and amino acid) and pasting, thermal, and functional properties. The proximate composition of flours
Externí odkaz:
https://doaj.org/article/3c25bd383f574009b37a92d440557565
Autor:
Yvonne Frühling, Timo Claßen, Mohammad Mobarak, Marius Bauer, Viktoria Zettel, Bernhard Gatternig, Bernd Hitzmann, Antonio Delgado
Publikováno v:
Future Foods, Vol 7, Iss , Pp 100213- (2023)
In the presented research, the use and technical realization of CO2 gas hydrate (GH) as a novel baking agent is investigated. GH are ice-like structures where one mole of hydrate typically consists of about 85% water and 15% gas. Hydrates were formed
Externí odkaz:
https://doaj.org/article/0f3c5adf1fba46e79416ddc78dee3b4a
Autor:
Shubhangi Srivastava, Ann Mary Kollemparembil, Viktoria Zettel, Timo Claßen, Bernhard Gatternig, Antonio Delgado, Bernd Hitzmann
Publikováno v:
Scientific Reports, Vol 12, Iss 1, Pp 1-14 (2022)
Abstract The dissociation of CO2 gas hydrates (GH) with amino acid kinetic promoters and without promoters was studied at a high temperature of 90 °C for a period of 20 min to understand the percentage of CO2 gas and to select the best promoter that
Externí odkaz:
https://doaj.org/article/8fe30b0123364cdaa780c4a754dfe74d
Online Monitoring of Sourdough Fermentation Using a Gas Sensor Array with Multivariate Data Analysis
Autor:
Marvin Anker, Abdolrahim Yousefi-Darani, Viktoria Zettel, Olivier Paquet-Durand, Bernd Hitzmann, Christian Krupitzer
Publikováno v:
Sensors, Vol 23, Iss 18, p 7681 (2023)
Sourdough can improve bakery products’ shelf life, sensory properties, and nutrient composition. To ensure high-quality sourdough, the fermentation has to be monitored. The characteristic process variables for sourdough fermentation are pH and the
Externí odkaz:
https://doaj.org/article/3a658093a01141348eaa7a6dc00bef0c
Autor:
Ann Mary Kollemparembil, Shubhangi Srivastava, Viktoria Zettel, Bernhard Gatternig, Antonio Delgado, Mario Jekle, Bernd Hitzmann
Publikováno v:
Foods, Vol 12, Iss 14, p 2797 (2023)
In this unprecedented study, the application of CO2 gas hydrates (GH) as a leavening agent to produce black-and-white cookies by replacing ammonium bicarbonate is investigated. Ammonium bicarbonate, the principal leavening ingredient in black-and-whi
Externí odkaz:
https://doaj.org/article/576f1909526a4e72a6db56dbe3aead8e
Publikováno v:
Separations, Vol 10, Iss 6, p 347 (2023)
Chemometrics is a tool for data mining and unlocking the door for solving big data queries. Apiaceae is a family species which is commonly cultivated worldwide. Although members of this species are widely used as antioxidant, antibacterial, antifunga
Externí odkaz:
https://doaj.org/article/b47bfa9a908b4e0b8485244b473ba440
Autor:
Muhammad Jehanzaib Khan, Vojislav Jovicic, Ana Zbogar-Rasic, Viktoria Zettel, Antonio Delgado, Bernd Hitzmann
Publikováno v:
Foods, Vol 12, Iss 10, p 2056 (2023)
Due to its “generally recognized as safe status” (GRAS) and moderate treatment temperatures, non-thermal plasma (NTP) has lately been considered a suitable replacement for chemicals in the modification of food properties and for preserving food q
Externí odkaz:
https://doaj.org/article/50414788c36d4259b88188d77817dac3
Publikováno v:
Scientific Reports, Vol 11, Iss 1, Pp 1-10 (2021)
Abstract Chia seeds are becoming more and more popular in modern diets. In this contribution NIR and 2D-fluorescence spectroscopy were used to determine their nutritional values, mainly fat and protein content. 25 samples of chia seeds were analysed,
Externí odkaz:
https://doaj.org/article/690ad8f39e114282bd91b06a1b2fc719