Ohmic Baking of Gluten-Free Bread: Role of Starch and Flour on Batter Properties

by Elok Waziiroh, Denisse Bender, Anisa Saric, Henry Jaeger, Regine Schoenlechner
Published 2021-07-01

Stabilization of Crystalline Carotenoids in Carrot Concentrate Powders: Effects of Drying Technology, Carrier Material, and Antioxidants

by Klara Haas, Paul Robben, Anke Kiesslich, Marcus Volkert, Henry Jaeger
Published 2019-07-01

Selective Release of Recombinant Periplasmic Protein From E. coli Using Continuous Pulsed Electric Field Treatment

by Felix Schottroff, Felix Schottroff, Jens Kastenhofer, Oliver Spadiut, Henry Jaeger, David J. Wurm
Published 2021-02-01

Application of Emerging Cell Disintegration Techniques for the Accelerated Recovery of Curcuminoids from <i>Curcuma longa</i>

by Hoang Le-Tan, Thomas Fauster, Jelena Vladic, Tina Gerhardt, Klara Haas, Henry Jaeger
Published 2021-09-01

Biofilm-Forming Ability of <i>Microbacterium lacticum</i> and <i>Staphylococcus capitis</i> Considering Physicochemical and Topographical Surface Properties

by Elena Zand, Hedwig Pfanner, Konrad J. Domig, Gerhard Sinn, Marija Zunabovic-Pichler, Henry Jaeger
Published 2021-03-01

Influence of Pulsed Electric Field and Ohmic Heating Pretreatments on Enzyme and Antioxidant Activity of Fruit and Vegetable Juices

by Cinzia Mannozzi, Kamon Rompoonpol, Thomas Fauster, Urszula Tylewicz, Santina Romani, Marco Dalla Rosa, Henry Jaeger
Published 2019-07-01

Volatile Profile of Mead Fermenting Blossom Honey and Honeydew Honey with or without <i>Ribes nigrum</i>

by Giulia Chitarrini, Luca Debiasi, Mary Stuffer, Eva Ueberegger, Egon Zehetner, Henry Jaeger, Peter Robatscher, Lorenza Conterno
Published 2020-04-01

Development of a Continuous Pulsed Electric Field (PEF) Vortex-Flow Chamber for Improved Treatment Homogeneity Based on Hydrodynamic Optimization

by Felix Schottroff, Justus Knappert, Pauline Eppmann, Anna Krottenthaler, Tobias Horneber, Christopher McHardy, Cornelia Rauh, Henry Jaeger
Published 2020-04-01

Gentle Sterilization of Carrot-Based Purees by High-Pressure Thermal Sterilization and Ohmic Heating and Influence on Food Processing Contaminants and Quality Attributes

by Maximilian Gratz, Robert Sevenich, Robert Sevenich, Thomas Hoppe, Felix Schottroff, Felix Schottroff, Nevena Vlaskovic, Beverly Belkova, Lucie Chytilova, Maria Filatova, Michal Stupak, Jana Hajslova, Cornelia Rauh, Henry Jaeger
Published 2021-03-01