Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Lisa Kromm"'
Autor:
Mario Stahl, Dominik Durner, Patricia Golombek, Kathrin Diesler, Ulrich Fischer, Karlis Briviba, Lisa Kromm, Hans-Georg Schmarr, Maren Scharfenberger-Schmeer
Publikováno v:
Innovative Food Science & Emerging Technologies. 52:291-304
UV-C was investigated to inactivate microorganisms in grape must. The aim was to evaluate the effect of UV-C on wine-related yeasts under winery conditions, to investigate the toxicological potential and to analyze the effects on chemical and sensory
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8294101daff5835e798ca7d7cd311d3e
https://doi.org/10.1016/j.ifset.2019.01.005
https://doi.org/10.1016/j.ifset.2019.01.005
Autor:
Andreas Hensel, Volker Gräf, Edgar Hansjosten, Lisa Kromm, Eva Vetter, Sıla Barut Gök, Mario Stahl
Publikováno v:
International Journal of Food Microbiology. 343:109105
In this study the suitability of a thin-film reactor (TFR) equipped with special flow guiding elements (FGE) was examined to analyse its capability to inactivate microorganisms in milk. Experiments were carried out with UHT-milk inoculated with Esche
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ad27d954d4719d5ebc0cbcd94b49f1da
https://doi.org/10.1016/j.ijfoodmicro.2021.109105
https://doi.org/10.1016/j.ijfoodmicro.2021.109105
Autor:
Maren Scharfenberger-Schmeer, Patricia Golombek, Kathrin Diesler, Lisa Kromm, Dominik Durner, Karlis Briviba, Ulrich Fischer, Mario Stahl
Publikováno v:
BIO Web of Conferences, Vol 9, p 02001 (2017)
The objective was to investigate the applicability of UV-C technology to inactivate yeasts and bacteria in must and wine. Experiments were carried out in vintage 2016 with Riesling musts of different quality containing their natural microflora. Yeast
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6635f36c3d269f0578578185890aece8
https://doaj.org/article/1e47c3448e2f4d8296a2cca93997bcf8
https://doaj.org/article/1e47c3448e2f4d8296a2cca93997bcf8
Publikováno v:
Perspectives in Science, Vol 3, Iss 1, p 56 (2015)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7ec556c8019497eb9d6d31059332af49
https://doi.org/10.1016/j.pisc.2014.11.017
https://doi.org/10.1016/j.pisc.2014.11.017