Zobrazeno 1 - 10
of 89
pro vyhledávání: '"Henry, Jaeger"'
Publikováno v:
Food Production, Processing and Nutrition, Vol 6, Iss 1, Pp 1-13 (2024)
Abstract There are several classifications of foods that also include the level of their processing, with NOVA classification appearing to be the most adopted. However scientific consensus is still missing on how to define, characterize and classify
Externí odkaz:
https://doaj.org/article/3b794f24728e442bab31241a40d6cc65
Autor:
Marianna Giancaterino, Henry Jaeger
Publikováno v:
Frontiers in Food Science and Technology, Vol 3 (2023)
Peeling is a standard food processing operation that removes the outer layer of fruits and vegetables. It can improve the appearance and texture of many fruits and vegetables and is often necessary for further food preparation. Developing new and inn
Externí odkaz:
https://doaj.org/article/eb69a06cf4fc4dee930c7dcc984f6d6a
Autor:
Robert Sevenich, Maximilian Gratz, Beverly Hradecka, Thomas Fauster, Thomas Teufl, Felix Schottroff, Lucie Souckova Chytilova, Kamila Hurkova, Monika Tomaniova, Jana Hajslova, Cornelia Rauh, Henry Jaeger
Publikováno v:
Frontiers in Nutrition, Vol 10 (2023)
IntroductionImpact of processing on product characteristics, sustainability, traceability, authenticity, and public health along the food chain becomes more and more important not only to the producer but also to the customer and the trust of a consu
Externí odkaz:
https://doaj.org/article/29018fda87df4b9388bd6cae50069d16
Publikováno v:
Foods, Vol 11, Iss 19, p 3096 (2022)
Biofilms are highly resistant to external forces, especially chemicals. Hence, alternative control strategies, like antimicrobial substances, are forced. Antimicrobial surfaces can inhibit and reduce microbial adhesion to surfaces, preventing biofilm
Externí odkaz:
https://doaj.org/article/c1fd9600f61743f5b6c23177192c0824
Autor:
Maximilian Gratz, Robert Sevenich, Thomas Hoppe, Felix Schottroff, Nevena Vlaskovic, Beverly Belkova, Lucie Chytilova, Maria Filatova, Michal Stupak, Jana Hajslova, Cornelia Rauh, Henry Jaeger
Publikováno v:
Frontiers in Nutrition, Vol 8 (2021)
Pressure-enhanced sterilization (PES) and ohmic heating (OH) are two emerging sterilization techniques, currently lacking implementation in the food industry. However, both technologies offer significant benefits in terms of spore inactivation using
Externí odkaz:
https://doaj.org/article/72b353bf3f37459b93b2957e612aa1de
Publikováno v:
Frontiers in Bioengineering and Biotechnology, Vol 8 (2021)
To date, high-pressure homogenization is the standard method for cell disintegration before the extraction of cytosolic and periplasmic protein from E. coli. Its main drawback, however, is low selectivity and a resulting high load of host cell impuri
Externí odkaz:
https://doaj.org/article/ca3fb7276a994272919d2ed685e3a040
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:
Elena Zand, Antje Froehling, Christoph Schoenher, Marija Zunabovic-Pichler, Oliver Schlueter, Henry Jaeger
Publikováno v:
Foods, Vol 10, Iss 12, p 3112 (2021)
As microbial contamination is persistent within the food and bioindustries and foodborne infections are still a significant cause of death, the detection, monitoring, and characterization of pathogens and spoilage microorganisms are of great importan
Externí odkaz:
https://doaj.org/article/6a542771b87347138fc6cb1f75ec7003
Publikováno v:
Biology and Life Sciences Forum, Vol 6, Iss 1, p 113 (2021)
The rheological properties of Gluten-Free (GF) batter are an important factor to consider for designing GF bread recipes, which is critical when they are baked by ohmic heating. This research demonstrated that batter properties are not only significa
Externí odkaz:
https://doaj.org/article/8ac3153d5ea04387809baf9e7a30198b
Publikováno v:
Applied Sciences, Vol 11, Iss 17, p 8238 (2021)
Curcuminoids, the bioactive compounds with many beneficial effects on human health, exist in Curcuma longa (turmeric). In the present study, the impact of different cell disintegration techniques to enhance total curcuminoid recovery (TC) from fresh
Externí odkaz:
https://doaj.org/article/e31d553e6e354e32a30d06eff4d8e170