Blending side streams. A potential solution to reach a resource efficient, circular, zero-waste food system

Autor: Norbert Raak, Susanne Struck, Doris Jaros, Isabel Hernando, İbrahim Gülseren, Anna Michalska-Ciechanowska, Roberto Foschino, Milena Corredig, Harald Rohm

Publikováno v: Future Foods, Vol 6, Iss , Pp 100207- (2022)

Reduction of production losses and increasing resource efficiency is needed to improve sustainability of the food supply chain. One approach to reach more resource-efficient, circular food systems is blending and processing side streams, especially w

Externí odkaz: https://doaj.org/article/226e1b9c377b4ec2ae8132d31efd7162

Influence of fiber type on the tensile behavior of high-strength strain-hardening cement-based composites (SHCC) at elevated temperatures

Autor: Iurie Curosu, Marco Liebscher, Sarah Burk, Huanyu Li, Simone Hempel, Norbert Raak, Harald Rohm, Viktor Mechtcherine

Publikováno v: Materials & Design, Vol 198, Iss , Pp 109397- (2021)

The influence of fiber type on the mechanical behavior of high-strength strain-hardening cement-based composites (HS-SHCC) during and after exposure to elevated temperatures of up to 200 °C was investigated. The fibers under investigation were made

Externí odkaz: https://doaj.org/article/9071ea6076064238847403447649abab

Structural and colloidal changes of casein micelles induced by membrane concentration and their dependence on the milieu exchange conditions

Autor: Norbert Raak, Jan Skov Pedersen, Milena Corredig

Publikováno v: Raak, N, Pedersen, J S & Corredig, M 2023, ' Structural and colloidal changes of casein micelles induced by membrane concentration and their dependence on the milieu exchange conditions ', Colloids and Surfaces A: Physicochemical and Engineering Aspects, vol. 670, 131580 . https://doi.org/10.1016/j.colsurfa.2023.131580

The impact of membrane concentration with different milieu exchange conditions on the structural changes of casein micelles was investigated by studying their dissociation as well as their internal structure using small-angle X-ray scattering (SAXS).

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7771e68677a7c02024c88b61e5ddbe02
https://pure.au.dk/portal/da/publications/structural-and-colloidal-changes-of-casein-micelles-induced-by-membrane-concentration-and-their-dependence-on-the-milieu-exchange-conditions(ba48856d-7c56-4fcc-9ba0-c5744f2418a5).html

Shaping side stream blends from sunflower oil and dairy industry for future sustainable food applications

Autor: Norbert Raak, Milena Corredig

Publikováno v: Raak, N & Corredig, M 2022, ' Shaping side stream blends from sunflower oil and dairy industry for future sustainable food applications ', 2nd NIZO Plant Protein Functionality Conference, 11/10/2022-13/10/2022 .
Aarhus University

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::e232109bbd54caa339157b653516685f
https://pure.au.dk/portal/da/publications/shaping-side-stream-blends-from-sunflower-oil-and-dairy-industry-for-future-sustainable-food-applications(4a45d56f-0295-4d36-8931-03fb3125488a).html

Textural Characteristics of German Foods

Autor: Klaus Dürrschmid, Harald Rohm, Norbert Raak

Publikováno v: Textural Characteristics of World Foods
Raak, N, Dürrschmid, K & Rohm, H 2020, Textural Characteristics of German Foods : The German Würstchen . in K Nishinari (ed.), Textural Characteristics of World Foods . Wiley, Hoboken, pp. 335-352 . https://doi.org/10.1002/9781119430902.ch23

Germany is renowned in the whole world for its famous Oktoberfest that annually takes place in the heart of Munich. That given, beer, Bratwurst, Schnitzel, and pretzels always come to mind when one thinks about typical German foods, together with aro

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::048101ff3998e2c71139dabea9548348
https://doi.org/10.1002/9781119430902.ch23