Harald Rohm: search on Z-Library

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1

Storage temperature of tiger nuts (Cyperus esculentus L) affects enzyme activity, proximate composition and properties of lactic acid fermented tiger nut milk derived thereof

Kizzie-Hayford, Nazir, Dabie, Kwabena, Kyei-Asante, Baffour, Ampofo-Asiama, Jerry, Zahn, Susann, Jaros, Doris, Rohm, Harald

Journal:

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

Year:

2020

File:

PDF, 1.04 MB

2020

2

Enzymatic coagulation of milk: animal rennets and microbial coagulants differ in their gelation behaviour as affected by pH and temperature

Doris Jaros, Katrin Seitler, Harald Rohm

Journal:

International Journal of Food Science & Technology

Year:

2008

Language:

english

File:

PDF, 223 KB

english, 2008

3

Consumers in a Sustainable Food Supply Chain (COSUS): Understanding Consumer Behavior to Encourage Food Waste Reduction

Rohm, Harald, Oostindjer, Marije, Aschemann-Witzel, Jessica, Symmank, Claudia, L. Almli, Valérie, de Hooge, Ilona, Normann, Anne, Karantininis, Kostas

Journal:

Year:

2017

Language:

english

File:

PDF, 2.82 MB

english, 2017

4

Physical Methods for Cleaning and Disinfection of Surfaces

Clemens Otto, Susann Zahn, Felix Rost, Peter Zahn, Doris Jaros, Harald Rohm

Journal:

Food Engineering Reviews

Year:

2011

Language:

english

File:

PDF, 539 KB

english, 2011

5

Acoustic cavitation induced by ultrasonic cutting devices: A preliminary study

Yvonne Schneider, Susann Zahn, Jörg Hofmann, Mike Wecks, Harald Rohm

Journal:

Ultrasonics Sonochemistry

Year:

2006

Language:

english

File:

PDF, 146 KB

english, 2006

6

Processing- and product-related causes for food waste and implications for the food supply chain

Raak, Norbert, Symmank, Claudia, Zahn, Susann, Aschemann-Witzel, Jessica, Rohm, Harald

Journal:

Waste Management

Year:

2017

Language:

english

File:

PDF, 1.08 MB

english, 2017

7

High-speed cutting of foods: Cutting behavior and initial cutting forces

Schuldt, Stefan, Schneider, Yvonne, Rohm, Harald

Journal:

Journal of Food Engineering

Year:

2018

Language:

english

File:

PDF, 1.92 MB

english, 2018

8

High-speed cutting of foods: Development of a special testing device

Schuldt, Stefan, Witt, Tilman, Schmidt, Carolin, Schneider, Yvonne, Nündel, Thomas, Majschak, Jens-Peter, Rohm, Harald

Journal:

Journal of Food Engineering

Year:

2017

Language:

english

File:

PDF, 2.80 MB

english, 2017

9

Effects of protein enrichment on the microbiological, physicochemical and sensory properties of fermented tiger nut milk

Kizzie-Hayford, Nazir, Jaros, Doris, Zahn, Susann, Rohm, Harald

Journal:

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

Year:

2016

Language:

english

File:

PDF, 1.04 MB

english, 2016

10

Sugar replacement in sweetened bakery goods

Struck, Susanne, Jaros, Doris, Brennan, Charles S., Rohm, Harald

Journal:

International Journal of Food Science & Technology

Year:

2014

Language:

english

File:

PDF, 331 KB

english, 2014

11

Interesterified fats in chocolate and bakery products: A concise review

Rohm, Harald, Schäper, Carolin, Zahn, Susann

Journal:

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

Year:

2017

Language:

english

File:

PDF, 2.61 MB

english, 2017

12

Sensory description of dark chocolates by consumers

Ines Thamke, Klaus Dürrschmid, Harald Rohm

Journal:

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

Year:

2009

Language:

english

File:

PDF, 465 KB

english, 2009

13

Physico-chemical properties of globular tiger nut proteins

Kizzie-Hayford, Nazir, Jaros, Doris, Schneider, Yvonne, Rohm, Harald

Journal:

European Food Research and Technology

Year:

2015

Language:

english

File:

PDF, 577 KB

english, 2015

14

Adaption of a vane tool for the viscosity determination of flavoured yoghurt

Mario Krulis, Harald Rohm

Journal:

European Food Research and Technology

Year:

2004

Language:

english

File:

PDF, 210 KB

english, 2004

15

Key characteristics and success factors of supply chain initiatives tackling consumer-related food waste – A multiple case study

Aschemann-Witzel, Jessica, de Hooge, Ilona E., Rohm, Harald, Normann, Anne, Bossle, Marilia Bonzanini, Grønhøj, Alice, Oostindjer, Marije

Journal:

Journal of Cleaner Production

Year:

2016

Language:

english

File:

PDF, 830 KB

english, 2016

16

Consumer associations about other buyers of suboptimal food – and what it means for food waste avoidance actions

Aschemann-Witzel, Jessica, Otterbring, Tobias, de Hooge, Ilona E., Normann, Anne, Rohm, Harald, Almli, Valérie L., Oostindjer, Marije

Journal:

Food Quality and Preference

Year:

2019

File:

PDF, 1.85 MB

2019

17

Concentration-triggered liquid-to-solid transition of sodium caseinate suspensions as a function of temperature and enzymatic cross-linking

Raak, Norbert, Abbate, Raffaele Andrea, Alkhalaf, Mahmoud, Lederer, Albena, Rohm, Harald, Jaros, Doris

Journal:

Food Hydrocolloids

Year:

2020

Language:

english

File:

PDF, 1.11 MB

english, 2020

18

Determination of Optimum Conditions for Enzymatic Debranching of Cassava Starch and Synthesis of Resistant Starch Type III using Central Composite Rotatable Design

Christopher Mutungi, Calvin Onyango, Doris Jaros, Thomas Henle, Harald Rohm

Journal:

Starch - Stärke

Year:

2009

Language:

english

File:

PDF, 231 KB

english, 2009

19

A Contribution to the Polyglot List of Sensory Textural and Rheological Properties

HARALD ROHM, VERONIKA VEITS

Journal:

Journal of Texture Studies

Year:

1990

Language:

english

File:

PDF, 148 KB

english, 1990

20

Interaction of wheat macromolecules and berry pomace in model dough: Rheology and microstructure

Struck, Susanne, Straube, Denise, Zahn, Susann, Rohm, Harald

Journal:

Journal of Food Engineering

Year:

2018

Language:

english

File:

PDF, 2.28 MB

english, 2018

21

Food Packaging Science and Technology

Journal:

International Journal of Dairy Technology

Year:

2010

Language:

english

File:

PDF, 159 KB

english, 2010

22

Exopolysaccharides from Basidiomycota: Formation, isolation and techno-functional properties

Jaros, Doris, Köbsch, Johannes, Rohm, Harald

Journal:

Engineering in Life Sciences

Year:

2018

Language:

english

File:

PDF, 1.48 MB

english, 2018

23

Enrichment of tiger nut milk with microbial transglutaminase cross-linked protein improves the physico-chemical properties of the fermented system

Kizzie-Hayford, Nazir, Jaros, Doris, Rohm, Harald

Journal:

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

Year:

2017

Language:

english

File:

PDF, 1.68 MB

english, 2017

24

Predictors of food decision making: A systematic interdisciplinary mapping (SIM) review

Symmank, Claudia, Mai, Robert, Hoffmann, Stefan, Stok, F. Marijn, Renner, Britta, Lien, Nanna, Rohm, Harald

Journal:

Year:

2016

Language:

english

File:

PDF, 1.08 MB

english, 2016

25

Thermo-Mechanical Properties of Soft Candy: Application of Time-Temperature Superposition to Mimic Response at High Deformation Rates

Schmidt, Carolin, Bornmann, Romy, Schuldt, Stefan, Schneider, Yvonne, Rohm, Harald

Journal:

Food Biophysics

Year:

2017

Language:

english

File:

PDF, 830 KB

english, 2017

26

Consumer associations about other buyers of suboptimal food – and what it means for food waste avoidance actions

Aschemann-Witzel, Jessica, Otterbring, Tobias, de Hooge, Ilona E., Normann, Anne, Rohm, Harald, Almli, Valérie L., Oostindjer, Marije

Journal:

Food Quality and Preference

Year:

2019

Language:

english

File:

PDF, 1.85 MB

english, 2019

27

New Zealand mÄnuka honey - A review on specific properties and possibilities to distinguish mÄnuka from kÄnuka honey

Schmidt, Carolin, Eichelberger, Kristin, Rohm, Harald

Journal:

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

Year:

2021

File:

PDF, 845 KB

2021

28

Development of formulations for reduced-sugar and sugar-free agar-based fruit jellies

Riedel, Romy, Böhme, Birgit, Rohm, Harald

Journal:

International Journal of Food Science & Technology

Year:

2015

Language:

english

File:

PDF, 222 KB

english, 2015

29

Use of berry pomace to replace flour, fat or sugar in cakes

Quiles, Amparo, Llorca, Empar, Schmidt, Carolin, Reißner, Anne-Marie, Struck, Susanne, Rohm, Harald, Hernando, Isabel

Journal:

International Journal of Food Science & Technology

Year:

2018

Language:

english

File:

PDF, 274 KB

english, 2018

30

Exopolysaccharides from Lactococcus lactis affect manufacture, texture and sensory properties of concentrated acid milk gel suspensions (fresh cheese)

Surber, Georg, SchÃ¤per, Carolin, Wefers, Daniel, Rohm, Harald, Jaros, Doris

Journal:

International Dairy Journal

Year:

2021

File:

PDF, 1015 KB

2021

31

TWO-DIMENSIONAL MAPPING OF SENSORY TEXTURE DESCRIPTORS

HARALD ROHM, KLAUS DÜRRSCHMID, ANNE FORKER, DORIS JAROS

Journal:

Journal of Texture Studies

Year:

2010

Language:

english

File:

PDF, 446 KB

english, 2010

32

Influence of exopolysaccharides on the structure, texture, stability and sensory properties of yoghurt and related products

Mende, Susann, Rohm, Harald, Jaros, Doris

Journal:

International Dairy Journal

Year:

2015

Language:

english

File:

PDF, 825 KB

english, 2015

33

Effect of emulsifier type on physicochemical properties of water-in-oil emulsions for confectionery applications

Mazo Rivas, Juan Camilo, Schneider, Yvonne, Rohm, Harald

Journal:

International Journal of Food Science & Technology

Year:

2016

Language:

english

File:

PDF, 501 KB

english, 2016

34

Experimental characterisation and numerical modelling of cutting processes in viscoelastic solids

Boisly, Martin, Schuldt, Stefan, Kästner, Markus, Schneider, Yvonne, Rohm, Harald

Journal:

Journal of Food Engineering

Year:

2016

Language:

english

File:

PDF, 1.70 MB

english, 2016

35

From agricultural by-products to value-added materials: wheat straw-based hydrogels as soil conditioners?

Heise, Katja, Kirsten, Maximilian, Schneider, Yvonne, Jaros, Doris, Keller, Harald, Rohm, Harald, Kalbitz, Karsten, Fischer, Steffen

Journal:

ACS Sustainable Chemistry & Engineering

Year:

2019

File:

PDF, 2.53 MB

2019

36

Liberation of fat from milk powder particles during chocolate processing through moisture-induced lactose crystallisation

BÃ¶hme, Birgit, Schneider, Rebecca, Harbs, Theron, Rohm, Harald

Journal:

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

Year:

2020

File:

PDF, 1.35 MB

2020

37

Berry pomace - a review of processing and chemical analysis of its polyphenols

Struck, Susanne, Plaza, Merichel, Turner, Charlotta, Rohm, Harald

Journal:

International Journal of Food Science & Technology

Year:

2016

Language:

english

File:

PDF, 232 KB

english, 2016

38

Influence of lecithin–PGPR blends on the rheological properties of chocolate

Birgit Schantz, Harald Rohm

Journal:

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

Year:

2005

Language:

english

File:

PDF, 317 KB

english, 2005

39

Ultrasonic cutting of foods with inclined moving blades

Gunther Arnold, Susann Zahn, Anne Legler, Harald Rohm

Journal:

Journal of Food Engineering

Year:

2011

Language:

english

File:

PDF, 1.06 MB

english, 2011

40

Sustainability in the food supply chain: a 2020 vision

Rohm, Harald, Aschemann‐Witzel, Jessica

Journal:

International Journal of Food Science & Technology

Year:

2019

File:

PDF, 111 KB

2019

41

Ultrasonic excitation affects friction interactions between food materials and cutting tools

Yvonne Schneider, Susann Zahn, Claudia Schindler, Harald Rohm

Journal:

Year:

2009

Language:

english

File:

PDF, 321 KB

english, 2009

42

Rheology and structure of fermented milk

Nagendra P. Shah, Harald Rohm, Todor Vasiljevic

Journal:

International Dairy Journal

Year:

2007

Language:

english

File:

PDF, 78 KB

english, 2007

43

Structure, Conformation, and UV Absorption Behavior of Partially Trimethylsilylated Oligosilane Chains

Wallner, Andreas, Wagner, Harald, Baumgartner, Judith, Marschner, Christoph, Rohm, Henning W., Köckerling, Martin, Krempner, Clemens

Journal:

Organometallics

Year:

2008

Language:

english

File:

PDF, 1001 KB

english, 2008

44

Measurement of milk clotting activity by rotational viscometry

Jacob, Mandy, Schmidt, Martin, Jaros, Doris, Rohm, Harald

Journal:

Journal Dairy Research

Year:

2011

Language:

english

File:

PDF, 250 KB

english, 2011

45

Adjustment of vat milk treatment to optimize whey protein transfer into semi-hard cheese: A case study

Cora Chromik, Claudia Partschefeld, Doris Jaros, Thomas Henle, Harald Rohm

Journal:

Journal of Food Engineering

Year:

2010

Language:

english

File:

PDF, 603 KB

english, 2010

46

ENZYMATIC MODIFICATION THROUGH MICROBIAL TRANSGLUTAMINASE ENHANCES THE VISCOSITY OF STIRRED YOGURT

DORIS JAROS, CORA HEIDIG, HARALD ROHM

Journal:

Journal of Texture Studies

Year:

2007

Language:

english

File:

PDF, 516 KB

english, 2007

47

Cross-linking with microbial transglutaminase: Isopeptide bonds and polymer size as drivers for acid casein gel stiffness

Raak, Norbert, Rohm, Harald, Jaros, Doris

Journal:

International Dairy Journal

Year:

2016

Language:

english

File:

PDF, 792 KB

english, 2016

48

Fiber from fruit pomace: A review of applications in cereal-based products

Quiles, Amparo, Campbell, Grant M., Struck, Susanne, Rohm, Harald, Hernando, Isabel

Journal:

Food Reviews International

Year:

2016

Language:

english

File:

PDF, 19.83 MB

english, 2016

49

Shear treatment of starter culture medium improves separation behavior of Streptococcus thermophilus cells

Jaros, Doris, Mende, Susann, Häffele, Florian, Nachtigall, Carsten, Nirschl, Hermann, Rohm, Harald

Journal:

Engineering in Life Sciences

Year:

2018

Language:

english

File:

PDF, 824 KB

english, 2018

50

Is there a fit in cognitive and sensory evaluation of yogurt? The moderating role of nutrition training

Hoppert, Karin, Mai, Robert, Zahn, Susann, Schwarz, Peter E.H., Hoffmann, Stefan, Rohm, Harald

Journal:

Food Quality and Preference

Year:

2014

Language:

english

File:

PDF, 400 KB

english, 2014

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