Zobrazeno 1 - 10
of 283
pro vyhledávání: '"Volker, Heinz"'
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:
Kashif ur Rehman, Cornelia Schwennen, Christian Visscher, Madeleine Plötz, Nils Th. Grabowski, Mossammad U.C. Sultana, Karin Wiesotzki, Clemens Hollah, Kemal Aganovic, Volker Heinz
Publikováno v:
Carbohydrate Polymer Technologies and Applications, Vol 9, Iss , Pp 100630- (2025)
The rise of the global population and improving living standards have increased food demand, imposing significant pressure on agricultural systems. As a result, substantial quantities of organic by-products rich in lignocellulose, termed organic agri
Externí odkaz:
https://doaj.org/article/5b7b80416690488c9ff12ea7596e06e8
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
Publikováno v:
Agricultural and Food Economics, Vol 11, Iss 1, Pp 1-21 (2023)
Abstract Meat-based diets are still the norm, and vegans and vegetarians represent only a small minority of the population. A transition, respectively, behavioural change towards a diet with less meat can only occur by adopting a positive attitude to
Externí odkaz:
https://doaj.org/article/7b0e334f3ff7421a93857dadf25513db
Publikováno v:
Applied Sciences, Vol 14, Iss 13, p 5460 (2024)
Ohmic heating (OH) is a sustainable heating technology with a high potential in terms of energy and time efficiency. However, its industrial application for solid or semi-solid foods is not widespread yet. This study evaluates the pilot-scale product
Externí odkaz:
https://doaj.org/article/fefda5a466be469693bcad8796d87b91
Autor:
Eike Joeres, Stephan Drusch, Stefan Töpfl, Andreas Juadjur, Olympia Ekaterini Psathaki, Volker Heinz, Nino Terjung
Publikováno v:
Heliyon, Vol 9, Iss 11, Pp e22061- (2023)
Ohmic heating (OH) is an alternative sustainable heating technology that has demonstrated its potential to modify protein structures and aggregates. Furthermore, certain protein aggregates, namely amyloid fibrils (AF), are associated with an enhanced
Externí odkaz:
https://doaj.org/article/402da5d4cd2646ffa47dd9f212b00224
Publikováno v:
Italian Journal of Animal Science, Vol 22, Iss 1, Pp 857-866 (2023)
Pulsed electric fields (PEF) is a non-thermal technology that is still looking for implementation on a larger scale by the meat industry. Its sustainability dimension, which is much improved by lowering energy consumption and shortening treatment tim
Externí odkaz:
https://doaj.org/article/88083f3d5714497b8ff6e5913e1c04e3
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:
Alejandro Poveda-Arteaga, Alexander Bobe, Johannes Krell, Volker Heinz, Nino Terjung, Igor Tomasevic, Monika Gibis
Publikováno v:
Applied Sciences, Vol 14, Iss 9, p 3557 (2024)
This study investigated the potential effects of transport distance, animal weight, and muscle position on meat quality in young bulls under commercial conditions across four slaughtering weeks during the summer months (May to September). Data on tra
Externí odkaz:
https://doaj.org/article/8893f87b02f74c37933556913a7fdfc1
Autor:
Vladimir S. Kurćubić, Steva Lević, Vlada Pavlović, Ružica Mihailović, Aleksandra Nikolić, Mirjana Lukić, Jelena Jovanović, Bojana Danilović, Mira Milinković, Fatih Oz, Volker Heinz, Igor Tomasevic
Publikováno v:
Foods, Vol 13, Iss 9, p 1381 (2024)
All over the world, especially in Western societies, table salt intake that is inordinately higher than the acceptable level has been observed. An excess of Na in the human diet, mostly from processed foods, is becoming the “number one killer”, l
Externí odkaz:
https://doaj.org/article/53c5f963b8a64e9ea93a285b76513ac0