Search Results - "Schottroff, Felix"

Sublethal Injury and Viable but Non-culturable (VBNC) State in Microorganisms During Preservation of Food and Biological Materials by Non-thermal Processes by Schottroff, Felix, Fröhling, Antje, Zunabovic-Pichler, Marija, Krottenthaler, Anna, Schlüter, Oliver, Jäger, Henry

“…The viable but non-culturable (VBNC) state, as well as sublethal injury of microorganisms pose a distinct threat to food safety, as the use of traditional,…”
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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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Challenges and limitations for the decontamination of high solids protein solutions at neutral pH using pulsed electric fields by Schottroff, Felix, Johnson, Katja, Johnson, Nicholas B., Bédard, Matthieu F., Jaeger, Henry

“…Pulsed electric fields (PEF) can be used to pasteurize aqueous liquid foods at reduced temperatures to provide increased product quality, depending on the…”
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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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Selective Release of Recombinant Periplasmic Protein From E. coli Using Continuous Pulsed Electric Field Treatment by Schottroff, Felix, Kastenhofer, Jens, Spadiut, Oliver, Jaeger, Henry, Wurm, David J

“…To date, high-pressure homogenization is the standard method for cell disintegration before the extraction of cytosolic and periplasmic protein from . Its main…”
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Development of a Continuous Pulsed Electric Field (PEF) Vortex-Flow Chamber for Improved Treatment Homogeneity Based on Hydrodynamic Optimization by Schottroff, Felix, Knappert, Justus, Eppmann, Pauline, Krottenthaler, Anna, Horneber, Tobias, McHardy, Christopher, Rauh, Cornelia, Jaeger, Henry

“…Pulsed electric fields (PEF) treatment is an effective process for preservation of liquid products in food and biotechnology at reduced temperatures, by…”
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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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Identification of microbial airborne contamination routes in a food production environment and development of a tailored protection concept using computational fluid dynamics (CFD) simulation by Zand, Elena, Brockmann, Gerrid, Schottroff, Felix, Zunabovic-Pichler, Marija, Hartmann, Anne, Kriegel, Martin, Jaeger, Henry

“…Airborne microbial re-contaminations are among the most frequent causes of food spoilage, contributing to food waste and economic losses. Cleanrooms can help…”
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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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Single-staining flow cytometry approach using SYTOX™ green to describe electroporation effects on Escherichia coli by Zand, Elena, Schottroff, Felix, Schoenher, Christoph, Zimmermann, Katharina S., Zunabovic-Pichler, Marija, Jaeger, Henry

“…Pulsed electric fields (PEF) can induce reversible or irreversible electroporation effects on bacterial cells resulting in sublethally or lethally injured…”
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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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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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The Copy Number of the spoVA 2mob Operon Determines Pressure Resistance of Bacillus Endospores by Li, Zhen, Schottroff, Felix, Simpson, David J, Gänzle, Michael G

“…The operon confers heat resistance to spp., and the resistance correlates to the copy number of the operon. endospores also exhibit a strong variation in…”
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The Copy Number of the spoVA2mob Operon Determines Pressure Resistance of Bacillus Endospores by Li, Zhen, Schottroff, Felix, Simpson, David J, Gänzle, Michael G

“…The spoVA2mob operon confers heat resistance to Bacillus spp., and the resistance correlates to the copy number of the operon. Bacillus endospores also exhibit…”
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Advantages and limitations of various treatment chamber designs for reversible and irreversible electroporation in life sciences by Zand, Elena, Schottroff, Felix, Steinacker, Elisabeth, Mae-Gano, Jennifer, Schoenher, Christoph, Wimberger, Terje, Wassermann, Klemens J., Jaeger, Henry

“…•In parallel plate micro chambers, lower conductivity increases inactivation.•In co-linear meso-chambers, other factors besides conductivity remain crucial.•In…”
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Mechanisms of enhanced bacterial endospore inactivation during sterilization by ohmic heating by Schottroff, Felix, Pyatkovskyy, Taras, Reineke, Kai, Setlow, Peter, Sastry, Sudhir K, Jaeger, Henry

“…During ohmic heating, the electric field may additionally inactivate bacterial endospores. However, the exact mechanism of action is unclear. Thus, a…”
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Decontamination of herbs and spices by gamma irradiation and low-energy electron beam treatments and influence on product characteristics upon storage by Schottroff, Felix, Lasarus, Thomas, Stupak, Michal, Hajslova, Jana, Fauster, Thomas, Jäger, Henry

“…Culinary herbs and spices are an important sector of the food industry worldwide, but are often characterized by high levels of microbial contaminations…”
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