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Investigation of Bioavailability and Food-Processing Properties of Arthrospira platensis by Enzymatic Treatment and Micro-Encapsulation by Spray Drying

Maag, P.; Dirr, S.; Özmutlu Karslioglu, Ö. (2022)

Foods 11, 1922 (13), S. 1-12.
DOI: 10.3390/foods11131922


Open Access Peer Reviewed
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Effects of a Texture-Modified, Enriched, and Reshaped Diet on Dietary Intake and Body Weight of Nursing Home Residents with Chewing and/or Swallowing Problems: An Enable Study

Ott, A.; Senger, M.; Lötzbeyer, T.; Gefeller, O.; Cornel, S.; Volkert, D. (2019)

Journal of Nutrition in Gerontology and Geriatrics 38 (4), S. 361-376.
DOI: 10.1080/21551197.2019.1628158


Peer Reviewed
 

This proof-of-concept study investigated the effects of an innovative nutrition concept, comprising texture modification, enrichment, and reshaping, on dietary intake and nutritional status of 16 nursing home residents with chewing and/or swallowing problems (mean age 86.5 ± 7.4 years) in a pre-test post-test design. During 6 weeks with usual texture-modified diet (P1) energy and protein intake were constant. After the implementation of the innovative diet, daily energy intake increased by 204.2 (median) [interquartile range 95.8–444.4] kcal (P = 0.011), and protein intake by 18.3 [9.9–26.3] g (P 

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Neuer Food-Start-up-Inkubator der Hochschule Weihenstephan-Triesdorf

Pressebericht, . (2019)

StartupValley.news vom 14.06.2019, unter: https://www.startupvalley.news/de/food-start-up-inkubator-der-hochschule-weihenstephan-triesdorf/ 2019.


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Neuer Inkubator für Food-Startups

Pressebericht, . (2019)

Gruenderszene.de, Die aktuellen Nachrichten vom 14. Juni 2019, unter: https://www.gruenderszene.de/news/ticker-2019-06-14#7 2019.


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Neuer Inkubator für Food-Start-ups

Pressebericht, . (2019)

Plattform "bioökonomie.de" des Bundesministeriums für Bildung und Forschung am 04.06.2019, unter: https://biooekonomie.de/nachrichten/neuer-inkubator-fuer-food-start-ups?utm_source=hootsuite 2019.


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Lebensmittelinnovationen für die Praxis: HSWT gründet den Food Start-up Inkubator Weihenstephan (FSIWS)

Pressebericht, . (2019)

Informationsdienst Wissenschaft (idw-online) am 04.06.2019, unter https://idw-online.de/de/news716922 2019.


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Mit gedruckter Kost rundum gut versorgt

Pressebericht, . (2018)

ZIM-Erfolgsbeispiel - Kooperationsprojekte, hrsg. vom Bundesministerium für Wirtschaft und Energie.


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Case study: A sensory training course as an ignition spark for a remarkable sector development in small and medium sized Bavarian distilleries. ISEKI 2016

Höfer, C.; Rehmann, D. (2016)

CYTA - Journal of Food.



Wood finished fruit spirits: time-dependent colour development and product colour preferences amongst professionals

Höfer, C.; Bauer, B.; Zimmer, T.; Methner, F.; Rehmann, D. (2016)

Eurosense.



Evaluation of the cellular antioxidant activity of berry juices and its improvement with mash enzyme and heat treatments

Bender, C.; Killermann, K.; Rehmann, D.; Weidlich, H. (2016)

30th EFFoST International Conference, Wien.



Effect of mash enzyme and heat treatments on the cellular antioxidant activity of black currant (Ribes nigrum), raspberry (Rubus idaeus), and blueberry (Vaccinium myrtillus) juices

Bender, C.; Killermann, K.; Rehmann, D.; Weidlich, H. (2016)

CyTA - Journal of Food 15 (2), S. 277-283.
DOI: 10.1080/19476337.2016.1247914


Open Access Peer Reviewed
 

The aim of this study was to determine the effect of mash enzymatic maceration and heating treatments before pressing on the antioxidant activities in selected berry juices. Total phenolic contents were determined by the Folin–Ciocalteau assay, antioxidant activities were determined by means of the oxygen radical absorbance capacity (ORAC) assay, and the intracellular antioxidant potentials were determined through the cellular antioxidant activity (CAA) assay. Blueberry juices exhibited the highest antioxidant activity, followed by black currant and raspberry juices. The mash enzyme treatment with Pectinex® Ultra Color enzyme preparation, improved the antioxidant activities in vitro. ORAC values correlated with CAA values (R2 = 0.91) and a slightly positive correlation was observed between Folin–Ciocalteau and CAA assays (R2 = 0.56). The findings support the observation that the mash enzymatic treatment of macerated fruits enhances their antioxidant activity. Considering the chemical assays (ORAC and total phenolic content), a combined treatment with heating to 85°C followed by mash enzymatic treatment was the most effective. Considering a biological model through the CAA assay, however, a comparable improvement in antioxidant activity resulted from the enzymatic and the combined treatments. Overall, the data showed that maceration enzymatic treatment improves the intracellular antioxidant activity in HepG2 human cells. To the best of our knowledge, this is the first report on the effect of the antioxidant potential of mash enzymatic and heating treatments assessed by means of a cellular approach.

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Coating techniques for glass beads as filter media for removal of manganese from water

Rose, P.; Hager, S.; Glas, K.; Rehmann, D.; Hofmann, T. (2016)

Water Science and Technology: Water Supply 17 (1), S. 95-106.
DOI: 10.2166/ws.2016.116


Open Access Peer Reviewed
 

Dry as well as wet coating techniques were developed to coat glass beads as filter media to remove manganese from water. For dry coating, powdered manganese oxide ore was fixed on the media surface. Wet coating was achieved by depositing synthetic manganese oxides onto the bead surface. The media were characterized by electron microscopy as well as by testing the removal of Mn2+ in a continuous stirred tank reactor. Image analysis of microscopic pictures illustrated that the surface area could partly be coated by powdered material using dry coating methods, whereas complete coverage was achieved using wet coating approaches. With regard to dry coating techniques, Mn sorption uptake was higher for the adhesively dry coated glass beads than for beads where a binding agent was used. The wet coating column approach proved to be more successful than the coating of beads in a stirred tank reactor. Mn removal capability of the beads increased with higher reactant concentrations during coating. Oxide-coated glass beads applied in filter systems have the potential to improve conventional demanganization processes.

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Investigation of overfoaming activities and gushing mechanisms of individual beer ingredients as model substances in bottled carbonated water

Aydin, A.; Ilberg, V.; Titze, J. (2014)

Journal of the Science of Food and Agriculture 94 (10), S. 2083-2089.
DOI: 10.1002/jsfa.6528


Peer Reviewed
 

Researchers from several disciplines are interested in understanding the spontaneous and eruptive overfoaming (gushing) of carbonated beverages, as it is an essential problem of both brewing and beverage industries. In order to understand the mechanism(s) taking place in gushing-beer, several beer ingredients have been investigated as model substances in much simpler matrix of carbonated water. For this purpose, sinapic acid, vanillic acid, ferulic acid, cinnamic acid and palmitic acid have been chosen as model beer ingredients. Gushing formation of the investigated beer ingredients depends on degree of stabilized solvated molecular carbon dioxide in water. For this purpose, functional groups which are capable of forming hydrogen bonds with electronegative oxygen atoms of carbon dioxide are needed. However, solubility of substances plays an important role in abundance of these functional groups in undissociated form to interact further with solvated molecular carbon dioxide. The reported data provide valuable insights into the gushing problem and help to understand its formation pathways. Each gushing-positive substance has an individual mechanism related to its structural conformation and solubility level. Therefore, possible gushing mechanisms have been proposed with respect to structural changes in model substances to clarify the differences in observed overfoaming and gushing stability levels.

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Method For Manufacturing A Confectionery Product

Özmutlu Karslioglu, Ö. (2014)

US Application of Weers et al. App. No. 14/131,194 Filed January 6, 2014.



Momentum and energy transfer during phase change of water under high hydrostatic pressure

Özmutlu Karslioglu, Ö.; Hartmann, C.; Delgado, A. (2006)

Innovative Food Science and Emerging Technologies 7 (3), S. 161-168.
DOI: 10.1016/j.ifset.2006.02.004


Peer Reviewed
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Momentum and Energy Transfer during Phase Change of Water under High Hydrostatic Pressure

Özmutlu Karslioglu, Ö.; Hartmann, C.; Baars, A.; Delgado, A. (2004)

High Pressure Bioscience and Bioengineering, 3rd International Conference, 27-30 September 2004, Rio de Janeiro, Brazil.



Optical diagnosis systems for measurement thermo-fluid-dynamical phenomena in liquid biosystems under ultra high pressure

Özmutlu Karslioglu, Ö.; Hartmann, C.; Delgado, A.; Baars, A. (2004)

ICTAM, Warschau 2004.



Visualization of Temperature and Velocity Fields during Phase Change of Water under High Hydrostatic Pressure

Özmutlu Karslioglu, Ö.; Hartmann, C.; Delgado, A. (2003)

GALA 2003 − Laser Methods in Fluid Mechanics, 9-11 September 2003, Braunschweig, Germany.



Numerical Simulation of Fluid Flow and Enzyme Catalysed Substrate Conversion in a Packed-bed Enzyme Reactor

Özmutlu Karslioglu, Ö.; Hartmann, C.; Delgado, A. (2003)

VDI-GVC–Fachausschüsse 31 March- 2 April 2003, Berlin, Germany.



Numerical Simulation of Fluid Flow and Enzyme Catalysed Substrate Conversion in a Packed-bed Enzyme Reactor

Özmutlu Karslioglu, Ö.; Hartmann, C.; Delgado, A. (2003)

GAMM 2003, 24-28 March 2003 , Abano Terme, Padua, Italy.



Institut für Lebensmitteltechnologie (ILM)

Hochschule Weihenstephan-Triesdorf

Institut für Lebensmitteltechnologie (ILM)
Am Staudengarten 11
85354 Freising

T +49 8161 71-5240
ilm[at]hswt.de

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