Zobrazeno 1 - 10
of 301
pro vyhledávání: '"Jörg, Hinrichs"'
Publikováno v:
Journal of Dairy Science, Vol 107, Iss 12, Pp 10452-10461 (2024)
ABSTRACT: In this study, possible reasons for an increased level of free fatty acids (FFA) in UHT-treated full-fat (3.5% wt/wt) milk and its effect on the frothing properties of milk were investigated. Lipolysis of raw milk from 2 different breeds of
Externí odkaz:
https://doaj.org/article/9242ed91f02f4f758fe3ab0de5d6b344
Publikováno v:
Future Foods, Vol 9, Iss , Pp 100342- (2024)
In the quest for possibilities to valorize the dairy by-product acid whey, we developed a sequential process comprising filtration and magnetic separation to isolate the valuable protein lactoferrin thereof. In the first step, we clarified whey by mi
Externí odkaz:
https://doaj.org/article/720d7d153e4e4d5190a9bc2df280cc42
Publikováno v:
Dairy, Vol 4, Iss 4, Pp 594-605 (2023)
The rheological properties, e.g., viscosity and yield stress, of fermented concentrated milk products (protein content > 8%) are strongly dependent on their volume fraction. Post-treatment with high-power ultrasound can reduce the volume fraction of
Externí odkaz:
https://doaj.org/article/2ccb4f1d47fe4aff80e2b0fd301b82ce
Autor:
Gudrun Horstmann, Johannes Schäfer, Melanie Rosenberger, Ines Seitl, Jörg Hinrichs, Lutz Fischer
Publikováno v:
Journal of Dairy Science, Vol 106, Iss 8, Pp 5266-5275 (2023)
ABSTRACT: The bovine endopeptidase cathepsin D was investigated regarding its temperature-dependent inactivation and ability to form bitter peptides within a spiked model fresh cheese. Cathepsin D was found to be more susceptible than other milk endo
Externí odkaz:
https://doaj.org/article/e79f00e2c8cc4380bdfcf49d9cb620ac
Publikováno v:
Dairy, Vol 4, Iss 1, Pp 180-199 (2023)
Particle size is not only important for the sensory perception of fat-free fermented concentrated milk products, but also for processing operations because of the direct relationship with apparent viscosity. The aim of this study was to apply inline
Externí odkaz:
https://doaj.org/article/44a6de7dc1214074b00308e83507581d
Autor:
Fabian Ostertag, Jörg Hinrichs
Publikováno v:
Foods, Vol 12, Iss 11, p 2163 (2023)
The production of cream cheese, curd, high-protein yogurt, or caseinate results in large amounts of acid whey as a by-product. So far acid whey is often disposed as animal feed or organic fertilizer. However, these approaches ignore the valorization
Externí odkaz:
https://doaj.org/article/3b973103d5684a968dcba2abe6b75174
Publikováno v:
Engineering in Life Sciences, Vol 21, Iss 3-4, Pp 170-180 (2021)
Abstract Real‐time information about the concentrations of substrates and biomass is the key to accurate monitoring and control of bioprocess. However, on‐line measurement of these variables is a challenging task and new measurement systems are s
Externí odkaz:
https://doaj.org/article/ba3a6aefb6174d77a2f94819e6cb175f
Autor:
Christina Schubert, Sabina Fischer, Kathrin Dorsch, Lutz Teßmer, Jörg Hinrichs, Zeynep Atamer
Publikováno v:
Applied Sciences, Vol 13, Iss 9, p 5305 (2023)
The authors would like to make the following corrections to this paper [...]
Externí odkaz:
https://doaj.org/article/db62415ea9524042b9a86ed9ce73af51
Publikováno v:
Drying Technology. :1-11
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bb2577a092adaf83dad744344d69e53f
https://doi.org/10.1080/07373937.2023.2216774
https://doi.org/10.1080/07373937.2023.2216774
Autor:
Christina Schubert, Sabina Fischer, Kathrin Dorsch, Lutz Teßmer, Jörg Hinrichs, Zeynep Atamer
Publikováno v:
Applied Sciences, Vol 12, Iss 13, p 6299 (2022)
There is a bidirectional interaction between the gut microbiota and human health status. Disturbance of the microbiota increases the risk of pathogen infections and other diseases. The use of bacteriophages as antibacterial therapy or prophylaxis is
Externí odkaz:
https://doaj.org/article/f2f87bbc40774bc7a3e1c2c96b499bf2