Zobrazeno 1 - 10
of 42
pro vyhledávání: '"Ute Bindrich"'
Autor:
Marie-Christin Baune, Thomas Lickert, Frank Schilling, Ute Bindrich, Igor Tomasevic, Volker Heinz, Sergiy Smetana, Nino Terjung
Publikováno v:
Applied Sciences, Vol 14, Iss 19, p 8760 (2024)
Microalgae are a promising protein source due to their high protein content; high reproductivity; and low carbon, water, and arable land footprints. In this study, the impact of adding 3 and 5% of four Chlorella vulgaris strains, namely Smooth (SCV),
Externí odkaz:
https://doaj.org/article/a193af5ea9b446adb4340b0738945c33
Autor:
Ivan Shorstkii, Maxim Sosnin, Emad Hussein Ali Mounassar, Ute Bindrich, Volker Heinz, Kemal Aganovic
Publikováno v:
AgriEngineering, Vol 4, Iss 4, Pp 1153-1163 (2022)
High-pressure processing (HPP) is a novel technology that is used in many food processing operations to increase both the efficiency and a reduction in the energy and time required to modify and improve the physical and chemical properties of traditi
Externí odkaz:
https://doaj.org/article/9ef2d3d2fc814143881914b630e0f2f0
Autor:
Xiaoai Guo, Kemal Aganovic, Ute Bindrich, Andreas Juadjur, Christian Hertel, Edward Ebert, Johannes große Macke, Christoph Geil, Volker Heinz
Publikováno v:
Future Foods, Vol 6, Iss , Pp 100173- (2022)
In this work we report the new technical feasibility of combining a large-scale screw pressing facility with an industrial-scale pulsed electric field (PEF) system for a great increase in the yields of plant juice and crude protein extracted from fre
Externí odkaz:
https://doaj.org/article/c3ff5a1127744c8bac38c51cceb66363
Autor:
Igor Tomasevic, Franziska Witte, Rike Elisabeth Kühling, Lisa M. Berger, Monika Gibis, Jochen Weiss, Anja Röser, Matthias Upmann, Eike Joeres, Andreas Juadjur, Ute Bindrich, Volker Heinz, Nino Terjung
Publikováno v:
Applied Sciences, Vol 13, Iss 4, p 2323 (2023)
The meat industry is typically using a mixture of fresh and frozen meat batters for minced meat production. Our goal was to find the exact threshold for fresh to frozen meat ratio capable of controlling the meat temperature during processing, but wit
Externí odkaz:
https://doaj.org/article/e4c30887b5b14131b8df0f2cae5a26d0
Autor:
Franziska Witte, Erik Sawas, Lisa M. Berger, Monika Gibis, Jochen Weiss, Anja Röser, Matthias Upmann, Eike Joeres, Andreas Juadjur, Ute Bindrich, Volker Heinz, Nino Terjung
Publikováno v:
Applied Sciences, Vol 12, Iss 20, p 10590 (2022)
Larger processing equipment to produce minced meat could affect its structure due to intensive processing and a high energy intake in the meat mass. To assess if this would result in alterations in the minced meat quality, finely chopped meat (FCM) w
Externí odkaz:
https://doaj.org/article/4b52ef670f2a4e12891884af82dc0ec6
Publikováno v:
Applied Sciences, Vol 11, Iss 10, p 4611 (2021)
The increased consumption of reduced-fat or non-fat products leads to a reduced intake of fat-soluble bioactive substances, such as fat-soluble vitamins. Due to their natural role as transport systems for hydrophobic substances, casein micelles (CM)
Externí odkaz:
https://doaj.org/article/08af9d6f483943e9aa7b9866c4c73f5a
Publikováno v:
Foods, Vol 9, Iss 12, p 1900 (2020)
For decades, the evaluation of rye milling products have been aimed at detecting raw material defects that are linked to excessive enzyme activity. Those defects were indirectly characterized by the rheological methods of the dough or the final produ
Externí odkaz:
https://doaj.org/article/19611e91c2144ced9cba123a80029979
Publikováno v:
Chemie Ingenieur Technik.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5396853ff5d1e922cb03033e65da236e
https://doi.org/10.1002/cite.202200034
https://doi.org/10.1002/cite.202200034
Publikováno v:
Lebensmittelchemie. 76
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a27958b3bddc85aecf00c78edc95a5c2
https://doi.org/10.1002/lemi.202259295
https://doi.org/10.1002/lemi.202259295
Autor:
Eike Joeres, Stephan Drusch, Stefan Töpfl, Andreas Juadjur, Ute Bindrich, Thore Völker, Volker Heinz, Nino Terjung
Publikováno v:
Innovative Food Science & Emerging Technologies. 85:103333
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8e53835390bd2e635fbdeb55216a8471
https://doi.org/10.1016/j.ifset.2023.103333
https://doi.org/10.1016/j.ifset.2023.103333