Search Results - "Reineke, Kai"

Decontamination of whole black pepper using different cold atmospheric pressure plasma applications by Hertwig, Christian, Reineke, Kai, Ehlbeck, Jörg, Knorr, Dietrich, Schlüter, Oliver

“…Whole black pepper is a dry product, which is often naturally contaminated with bacterial endospores and sometimes also with human pathogens like Salmonella…”
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The Impact of High Pressure and Temperature on Bacterial Spores: Inactivation Mechanisms of Bacillus subtilis above 500 MPa by Reineke, Kai, Mathys, Alexander, Knorr, Dietrich

“…:  High‐pressure thermal sterilization (HPTS) is an emerging technology to produce shelf stable low acid foods. Pressures below 300 MPa can induce spore…”
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High‐Pressure Thermal Sterilization: Food Safety and Food Quality of Baby Food Puree by Sevenich, Robert, Kleinstueck, Elke, Crews, Colin, Anderson, Warwick, Pye, Celine, Riddellova, Katerina, Hradecky, Jaromir, Moravcova, Eliska, Reineke, Kai, Knorr, Dietrich

“…The benefits that high‐pressure thermal sterilization offers as an emerging technology could be used to produce a better overall food quality. Due to shorter…”
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The impact of different process gas compositions on the inactivation effect of an atmospheric pressure plasma jet on Bacillus spores by Reineke, Kai, Langer, Katharina, Hertwig, Christian, Ehlbeck, Jörg, Schlüter, Oliver

“…Atmospheric plasma provides the advantages of high microbial inactivation that can be performed under ambient conditions. It is consequently regarded as…”
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Editorial: Microbial Decontamination by Novel Technologies - Mechanisms and Application Concepts by Mathys, Alexander, Reineke, Kai, Jäger, Henry

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The release of dipicolinic acid — The rate-limiting step of Bacillus endospore inactivation during the high pressure thermal sterilization process by Reineke, Kai, Schlumbach, Karl, Baier, Daniel, Mathys, Alexander, Knorr, Dietrich

“…High pressure combined with elevated temperatures can produce low acid, commercially sterile and shelf-stable foods. Depending on the temperature and pressure…”
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The different pathways of spore germination and inactivation in dependence of pressure and temperature by Reineke, Kai, Doehner, Isabel, Schlumbach, Karl, Baier, Daniel, Mathys, Alexander, Knorr, Dietrich

“…Bacillus subtilis spores (PS832) and isogenic strains, which lack the germinant receptors (FB114 and FB115), were treated up to 24h between 100 and 700 MPa and…”
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Heat and Light Stability of Pumpkin-Based Carotenoids in a Photosensitive Food: A Carotenoid-Coloured Beverage by Atencio, Sharmaine, Verkempinck, Sarah H E, Reineke, Kai, Hendrickx, Marc, Van Loey, Ann

“…This study aimed to evaluate carotenoid degradation kinetics in a beverage coloured with pumpkin juice concentrate during storage at dark and illuminated…”
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Effect of high pressure thermal sterilization on the formation of food processing contaminants by Sevenich, Robert, Bark, Florian, Crews, Colin, Anderson, Warwick, Pye, Céline, Riddellova, Katerina, Hradecky, Jaromir, Moravcova, Eliska, Reineke, Kai, Knorr, Dietrich

“…The use of high pressure thermal sterilization (HPTS) as an emerging technology for the sterilization of foods could be a big turning point in the food…”
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Impact of surface structure and feed gas composition on Bacillus subtilis endospore inactivation during direct plasma treatment by Hertwig, Christian, Steins, Veronika, Reineke, Kai, Rademacher, Antje, Klocke, Michael, Rauh, Cornelia, Schlüter, Oliver

“…This study investigated the inactivation efficiency of cold atmospheric pressure plasma treatment on Bacillus subtilis endospores dependent on the used feed…”
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Endospore Inactivation by Emerging Technologies: A Review of Target Structures and Inactivation Mechanisms by Reineke, Kai, Mathys, Alexander

“…Recent developments in preservation technologies allow for the delivery of food with nutritional value and superior taste. Of special interest are low-acid,…”
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Mechanisms of endospore inactivation under high pressure by Reineke, Kai, Mathys, Alexander, Heinz, Volker, Knorr, Dietrich

“…Highlights • Spore inactivation under pressure is a multi-step inactivation. • Dipicolinic acid (DPA) release is the first indicator of the loss of heat…”
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Inactivation of Salmonella Enteritidis PT30 on the surface of unpeeled almonds by cold plasma by Hertwig, Christian, Leslie, Andriani, Meneses, Nicolas, Reineke, Kai, Rauh, Cornelia, Schlüter, Oliver

“…The contamination of nut products, like almonds, with human pathogens is a reoccurring concern in the food industry. In this study the inactivation of…”
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Factors involved in Bacillus spore's resistance to cold atmospheric pressure plasma by Hertwig, Christian, Reineke, Kai, Rauh, Cornelia, Schlüter, Oliver

“…In this study factors involved in spore resistance to cold atmospheric pressure plasma (CAPP) were investigated. Therefore, wild-type Bacillus subtilis spores…”
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Time-temperature-resolved functional and structural changes of phycocyanin extracted from Arthrospira platensis/Spirulina by Böcker, Lukas, Hostettler, Tom, Diener, Michael, Eder, Severin, Demuth, Teresa, Adamcik, Jozef, Reineke, Kai, Leeb, Elena, Nyström, Laura, Mathys, Alexander

“…•Continuous and scalable thermal processing of A. platensis/Spirulina protein.•Time-temperature resolved denaturation of purified allophycocyanin and…”
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Impact of remote plasma treatment on natural microbial load and quality parameters of selected herbs and spices by Hertwig, Christian, Reineke, Kai, Ehlbeck, Jörg, Erdoğdu, Belgin, Rauh, Cornelia, Schlüter, Oliver

“…The decontamination efficiency of a non-thermal remote plasma application for dry and heat sensitive products was investigated. Therefore three different types…”
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Impact of processing on the production of a carotenoid-rich Cucurbita maxima cv. Hokkaido pumpkin juice by Atencio, Sharmaine, Verkempinck, Sarah H.E., Bernaerts, Tom, Reineke, Kai, Hendrickx, Marc, Van Loey, Ann

“…•Aqueous extraction of carotenoids from pumpkins yielded a carotenoid-rich pumpkin juice.•HPH (20 MPa) of pumpkin purees resulted to almost complete transfer…”
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Impact of processing on the functionalization of pumpkin pomace as a food texturizing ingredient by Atencio, Sharmaine, Bernaerts, Tom, Liu, Danyang, Reineke, Kai, Hendrickx, Marc, Van Loey, Ann

“…In the context of side-stream valorization, this study aimed to gain insight into the functionalization of industrially-generated pumpkin pomace as texturizing…”
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Involvement of Coat Proteins in Bacillus subtilis Spore Germination in High-Salinity Environments by Nagler, Katja, Setlow, Peter, Reineke, Kai, Driks, Adam, Moeller, Ralf

“…The germination of spore-forming bacteria in high-salinity environments is of applied interest for food microbiology and soil ecology. It has previously been…”
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Sterilization of liquid foods by pulsed electric fields-an innovative ultra-high temperature process by Reineke, Kai, Schottroff, Felix, Meneses, Nicolas, Knorr, Dietrich

“…The intention of this study was to investigate the inactivation of endospores by a combined thermal and pulsed electric field (PEF) treatment. Therefore,…”
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