A5026778461- Food composition and properties
- Fermentation and Sensory Analysis
- Polysaccharides Composition and Applications
- Microbial Metabolites in Food Biotechnology
- Spectroscopy and Chemometric Analyses
- Meat and Animal Product Quality
- Psychiatric care and mental health services
- Advanced Control Systems Optimization
- Crystallization and Solubility Studies
- X-ray Diffraction in Crystallography
- Proteins in Food Systems
- Horticultural and Viticultural Research
- Fault Detection and Control Systems
- Health and Medical Studies
- Microbial Inactivation Methods
- Hops Chemistry and Applications
- Microbial Metabolic Engineering and Bioproduction
- Advanced Chemical Sensor Technologies
- Polysaccharides and Plant Cell Walls
- Seed and Plant Biochemistry
- Phytochemicals and Antioxidant Activities
- Corporate Governance and Management
- Biofuel production and bioconversion
- Crystallography and molecular interactions
- Probiotics and Fermented Foods
Technical University of Munich
2016-2025
Klinik und Poliklinik für Psychiatrie und Psychotherapie
2025
Discovery Centre
2021-2024
University of Edinburgh
2014-2024
TU Dresden
2021-2024
Medical University of Graz
2024
Leipzig University
2002-2023
University of Michigan
2023
Universität Ulm
2011-2022
PerkinElmer (Germany)
2016-2022
The term “gelatinization” of starch generally describes an irreversible structural change observable on all product design scales ranging from micro to macro level. These transformations during thermal impact and in following production steps are highly dependent several different aspects, which are, however, not sufficiently specified. In order achieve a better understanding these heat‐induced changes it is necessary cluster the influencing aspects into two categories, raw material...
Abstract For the past 100 years, polyphenol research has played a central role in brewing science. The class of phenolic substances comprises simple compounds built 1 group as well monomeric and oligomeric flavonoid compounds. As potential anti‐ or prooxidants, flavor precursors, flavoring agents interaction partners with other beer constituents, they influence important quality characteristics: flavor, color, colloidal, stability. reactive polyphenols is defined by their basic chemical...
Abstract Vital wheat gluten plays an important role in the food industry, especially baking to help standardize dough properties and improve bread volume. However, a fundamental characterization of wide variety vital samples is not available so far. This would be necessary relate compositional characteristics production process. Therefore, we analyzed content crude protein, starch, lipids ash, oil water absorption capacity, particle size distribution, protein composition spectroscopic 39...
Beer is a complex mixture of over 450 constituents. In addition, it contains macromolecules such as proteins, nucleic acids, polysaccharides and lipids. Proteins influence the entire brewing process with regard to enzymes, which degrade starch, β-glucans proteins; protein-protein linkages that stabilize foam are responsible for mouthfeel flavour stability; in combination polyphenols, thought form haze. With this complexity, problems processability various Several substances beer haze...
The rheological properties of wheat dough for yeast-leavened products were tested at different levels sodium chloride (NaCl) addition ranging from 0 to 40 g NaCl kg⁻¹ flour. Rheological tests carried out make this evaluation included (1) empirical methods the Farinograph, load extension and a stickiness test (2) fundamental creep recovery dynamic rheometry. Modifications gluten matrix microstructure by examined confocal laser-scanning microscopy.Highly significant (P⩽0.001) differences due...
Abstract BACKGROUND: Brewing with 100% barley using the Ondea ® Pro exogenous brewing enzyme product was compared to barley. The use of barley, rather than malt, in process and consequences for selected beer quality attributes (foam formation, colloidal stability filterability, sensory differences, protein content composition) considered. RESULTS: kettle‐full‐wort, cold wort, unfiltered filtered were assessed. A particular focus given monitoring changes composition during how OndeaPro...
The biochemical formation of aroma-active metabolites determines different characteristics aroma and taste in fermented beverages. Amino acid utilization by yeast during brewer's wort fermentation is seen as linked to flavor profile. For major understanding the relationship between amino composition their impact on synthesis acids were varied synthetic medium Saccharomyces cerevisiae strain S81 pastorianus var. carlsbergensis S23, respectively. After combinations higher alcohols esters...