A5063870539- Fermentation and Sensory Analysis
- Advanced Chemical Sensor Technologies
- Olfactory and Sensory Function Studies
- Ginger and Zingiberaceae research
- Biochemical Analysis and Sensing Techniques
- Essential Oils and Antimicrobial Activity
- Polyamine Metabolism and Applications
- Biochemical and biochemical processes
- Analytical Chemistry and Chromatography
- Seaweed-derived Bioactive Compounds
- Plant Physiology and Cultivation Studies
- Microencapsulation and Drying Processes
- Proteins in Food Systems
- Phytochemicals and Antioxidant Activities
- Biofuel production and bioconversion
- Botanical Research and Applications
- Meat and Animal Product Quality
- Odor and Emission Control Technologies
- Hops Chemistry and Applications
- Algal biology and biofuel production
University of Hohenheim
2022-2024
Stuttgart Observatory
2021
In the context of increasing global health risks, including obesity, diabetes, and cardiovascular diseases, odor-induced taste enhancement (OITE) has emerged as an important supplement to other sugar reduction strategies, offering a promising way reduce intake. OITE can be used in conjunction with methods, unlike some artificial sweeteners, it does not cause unpleasant aftertastes bitterness metallic flavors. However, compared approaches, efficiency appears relatively modest. This review...
Soy whey is becoming a worldwide issue as liquid waste stream that often discarded after tofu, soy protein, and soy-based dairy alternative manufacturing. This study established model to produce bioflavor mycoprotein using fermentation of by basidiomycete Ischnoderma benzoinum. Under the dedicated control system, an intense almond-like sweetish aroma was perceived trained sensory panel (n = 10) pure within 20 h. By application direct immersion-stir bar sorptive extraction combined with gas...
One of the main reasons for consumer rejection plant-based meat alternatives is lack meaty flavor after cooking. In this study, a platform was developed to generate flavors solely from Allium substrates (chives, leeks, ramsons, and onions) using basidiomycete-mediated submerged fermentations. Polyporus umbellatus-mediated fermentation onions resulted in an intense liver sausage-like under proper parameters. Using multisolvent solvent-free aroma extractions coupled with gas...
Freeze-dried ginger (Zingiber officinale) is renowned for its high quality, but it expensive. As an alternative, spray drying can be explored producing powder. However, sugar rich feed solutions lead to stickiness development during the process. Adding carrier materials increases costs and labeling. Accordingly, a split-stream spray-drying process was developed, where fibers in their natural composition were reintroduced as material into The inlet outlet temperatures set at 220 80 °C,...