Search Results - "Gratz, Maximilian"

Pulsed electric field preservation of liquid whey protein formulations – Influence of process parameters, pH, and protein content on the inactivation of Listeria innocua and the retention of bioactive ingredients by Schottroff, Felix, Gratz, Maximilian, Krottenthaler, Anna, Johnson, Nicholas B., Bédard, Matthieu F., Jaeger, Henry

“…A gentle preservation concept for heat sensitive protein formulations based on the application of pulsed electric fields (PEF) was developed. The inactivation…”
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Ohmic Heating—a Novel Approach for Gluten-Free Bread Baking by Bender, Denisse, Gratz, Maximilian, Vogt, Silvan, Fauster, Thomas, Wicki, Beata, Pichler, Stefanie, Kinner, Mathias, Jäger, Henry, Schoenlechner, Regine

“…Gluten-free (GF) batters usually present several technological challenges that limit the performance during conventional baking and the resulting product…”
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Gentle Sterilization of Carrot-Based Purees by High-Pressure Thermal Sterilization and Ohmic Heating and Influence on Food Processing Contaminants and Quality Attributes by Gratz, Maximilian, Sevenich, Robert, Hoppe, Thomas, Schottroff, Felix, Vlaskovic, Nevena, Belkova, Beverly, Chytilova, Lucie, Filatova, Maria, Stupak, Michal, Hajslova, Jana, Rauh, Cornelia, Jaeger, Henry

“…Pressure-enhanced sterilization (PES) and ohmic heating (OH) are two emerging sterilization techniques, currently lacking implementation in the food industry…”
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Differentiation of sea buckthorn syrups processed by high pressure, pulsed electric fields, ohmic heating, and thermal pasteurization based on quality evaluation and chemical fingerprinting by Sevenich, Robert, Gratz, Maximilian, Hradecka, Beverly, Fauster, Thomas, Teufl, Thomas, Schottroff, Felix, Chytilova, Lucie Souckova, Hurkova, Kamila, Tomaniova, Monika, Hajslova, Jana, Rauh, Cornelia, Jaeger, Henry

“…Impact of processing on product characteristics, sustainability, traceability, authenticity, and public health along the food chain becomes more and more…”
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Characterization and optimization of continuous ohmic thermal sterilization based on the development of a predictive computational toolbox by Rivera, Jorge, Gratz, Maximilian, Jaeger, Henry, Schottroff, Felix

“…Continuous thermal processing (CTP) is a common method for sterilizing food. However, it can result in an uneven temperature distribution, which can lead to a…”
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Computer-aided engineering: Quantification of the heating non-uniformity and distribution of the thermal load occurring during continuous ohmic and conventional thermal food sterilization by Rivera, Jorge, Gratz, Maximilian, Jaeger, Henry, Schottroff, Felix

“…The characterization of continuous thermal processing (CTP) is a crucial aspect in the design and selection of technologies for the production of safe products…”
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Advantages of ohmic cooking in the kilohertz-range - part I: Impact of conductivity and frequency on the heating uniformity of potatoes by Gratz, Maximilian, Schottroff, Felix, Gall, Lara, Zejma, Benedikt, Simon, Florian, Jaeger, Henry

“…The heating uniformity of potato cubes and whole potato tubers was investigated during cooking by ohmic heating (OH) in the low (12 kHz) and high (300 kHz) kHz…”
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Inactivation of vegetative microorganisms by ohmic heating in the kilohertz range – Evaluation of experimental setups and non-thermal effects by Schottroff, Felix, Biebl, Dominik, Gruber, Manuel, Burghardt, Nicole, Schelling, Joane, Gratz, Maximilian, Schoenher, Christoph, Jaeger, Henry

“…The present study highlighted the importance of equipment design for the experimental differentiation of thermal and electric field effects during ohmic…”
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Advantages of ohmic cooking in the kilohertz range – Part II: Impact on textural changes and approaches to improve heating uniformity by Gratz, Maximilian, Schottroff, Felix, Gall, Lara, Zejma, Benedikt, Simon, Florian, Jaeger, Henry

“…The impact of ohmic heating (OH) in the low (12 kHz) and high (300 kHz) kilohertz-range on textural changes and texture uniformity of potato cubes and whole…”
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