Search Results - "Rohm, Harald"

Processing- and product-related causes for food waste and implications for the food supply chain by Raak, Norbert, Symmank, Claudia, Zahn, Susann, Aschemann-Witzel, Jessica, Rohm, Harald

“…[Display omitted] •Causes for processing- and product-related food waste are summarised.•A literature review is supplemented with information from practitioner…”
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Enzymatically Cross-Linked Sodium Caseinate as Techno-Functional Ingredient in Acid-Induced Milk Gels by Raak, Norbert, Rohm, Harald, Jaros, Doris

“…Sodium caseinate is widely used as techno-functional ingredient in food processing. However, no studies are currently available on applications of…”
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Interesterified fats in chocolate and bakery products: A concise review by Rohm, Harald, Schäper, Carolin, Zahn, Susann

“…Interesterification is a reaction triggered by chemical catalysts or enzymes that leads to a random or targeted rearrangement of fatty acids esterified to the…”
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The DONE framework: Creation, evaluation, and updating of an interdisciplinary, dynamic framework 2.0 of determinants of nutrition and eating by Stok, F Marijn, Hoffmann, Stefan, Volkert, Dorothee, Boeing, Heiner, Ensenauer, Regina, Stelmach-Mardas, Marta, Kiesswetter, Eva, Weber, Alisa, Rohm, Harald, Lien, Nanna, Brug, Johannes, Holdsworth, Michelle, Renner, Britta

“…The question of which factors drive human eating and nutrition is a key issue in many branches of science. We describe the creation, evaluation, and updating…”
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Recent advances in milk clotting enzymes by JACOB, MANDY, JAROS, DORIS, ROHM, HARALD

“…Coagulating enzymes are an absolute necessity for the production of ripened cheese varieties. The objective of this review is to summarise and interpret the…”
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Have an eye on the buckled cucumber: An eye tracking study on visually suboptimal foods by Helmert, Jens R., Symmank, Claudia, Pannasch, Sebastian, Rohm, Harald

“…•Eye tracking in a food choice task comprising eight items.•Suboptimal food items were presented among impeccable foods.•Studied influence of price badge…”
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The impact of grinding intensity on particle properties and rheology of dark chocolate by Rohm, Harald, Böhme, Birgit, Skorka, Jakob

“…Comminution of the solid contents during chocolate manufacture is an important process that affects physical and sensory properties of the final product. In…”
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Ultrasound-Assisted Extraction of Protein from Pumpkin Seed Press Cake: Impact on Protein Yield and Techno-Functionality by Sert, Deniz, Rohm, Harald, Struck, Susanne

“…Conventional solvent-based methods widely used for isolating plant proteins may deliver an unsatisfactory protein yield and/or result in protein degradation…”
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Development of a Caramel-Based Viscoelastic Reference Material for Cutting Tests at Different Rates by Schab, Dennis, Zahn, Susann, Rohm, Harald

“…Cutting speed plays a crucial role for the behavior during and the final quality of viscoelastic foods after cutting and is, in industrial applications,…”
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Influence of fiber type on the tensile behavior of high-strength strain-hardening cement-based composites (SHCC) at elevated temperatures by Curosu, Iurie, Liebscher, Marco, Burk, Sarah, Li, Huanyu, Hempel, Simone, Raak, Norbert, Rohm, Harald, Mechtcherine, Viktor

“…The influence of fiber type on the mechanical behavior of high-strength strain-hardening cement-based composites (HS-SHCC) during and after exposure to…”
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Gluten-free bakery products: Cookies made from different Vicia faba bean varieties by Schmelter, Linda, Rohm, Harald, Struck, Susanne

“…Due to its higher protein and fiber content, flour from pulses is, with increasing frequency, being considered as an alternative raw material for baked…”
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How Capsular Exopolysaccharides Affect Cell Surface Properties of Lactic Acid Bacteria by Nachtigall, Carsten, Vogel, Cordula, Rohm, Harald, Jaros, Doris

“…Some lactic acid bacteria are able to produce exopolysaccharides that, based on localization, can be distinguished in free and capsular or cell-bound…”
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Pilot scale isolation of exopolysaccharides from Streptococcus thermophilus DGCC7710: Impact of methodical details on macromolecular properties and technofunctionality by Nachtigall, Carsten, Surber, Georg, Bulla, Jannis, Rohm, Harald, Jaros, Doris

“…Exopolysaccharides (EPS) from Streptococcus thermophilus provide similar technofunctionality such as water binding, viscosity enhancing and emulsifying effects…”
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Influence of rheological properties and pull-off forces of native and modified starches on cleaning in plane channel flow by Kricke, Sebastian, Berger, Christiane, Zahn, Susann, Köhler, Hannes, Rohm, Harald, Majschak, Jens-Peter

“…Consumer safety and product quality are of high priority in the food industry. Strongly adhering deposits are formed in processing equipment such as plate heat…”
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The Role of Exopolysaccharide-Producing Streptococcus thermophilus on Physical Properties of Stirred Skim Milk Gel by Surber, Georg, Rohm, Harald, Jaros, Doris

“…The techno-functionality of exopolysaccharides (EPS) from Streptococcus thermophilus in stirred fermented milk is affected by several extrinsic (e.g., base…”
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Application of a Tensile Test Method to Identify the Ductile-Brittle Transition of Caramel by Schab, Dennis, Tiedemann, Lydia, Rohm, Harald, Zahn, Susann

“…During cutting of foods, tensile stresses in front of the blade are responsible for the separation of the material. Therefore, tensile tests can be helpful to…”
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Clustering of Streptococcus thermophilus Strains to Establish a Relation between Exopolysaccharide Characteristics and Gel Properties of Acidified Milk by Surber, Georg, Mende, Susann, Jaros, Doris, Rohm, Harald

“…In situ produced extracellular polysaccharides (EPS) from lactic acid bacteria are generally known to affect the texture of fermented dairy products; however,…”
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Erratum to “Gluten-free bakery products: Cookies made from different Vicia faba bean varieties” [Future Foods, 4 (2021) 100038] by Schmelter, Linda, Rohm, Harald, Struck, Susanne

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Hydrolysis by Indigenous Plasmin: Consequences for Enzymatic Cross-Linking and Acid-Induced Gel Formation of Non-Micellar Casein by Raak, Norbert, Brehm, Lena, Leidner, Rebecca, Henle, Thomas, Rohm, Harald, Jaros, Doris

“…Casein is a group of milk proteins with high nutritional value, and the exploitation of its techno-functional potentials has been investigated for decades. In…”
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Degradation of Exopolysaccharides from Lactic Acid Bacteria by Thermal, Chemical, Enzymatic and Ultrasound Stresses by Nachtigall, Carsten, Rohm, Harald, Jaros, Doris

“…During isolation, exopolysaccharides (EPS) from lactic acid bacteria are subject of thermal, chemical, enzymatic or ultrasound stress of different intensity…”
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