Wissenschaftliche Publikationen

Veröffentlichungen der HSWT

Die chronologische Liste zeigt aktuelle Veröffentlichungen aus dem Forschungsbetrieb der Hochschule Weihenstephan-Triesdorf. Zuständig ist das Zentrum für Forschung und Wissenstransfer (ZFW).

Suchbegriff

von

bis

Peer reviewed

Open access

8 Ergebnisse

Dr. Alper Aydin, Prof. Dr.-Ing. Vladimir Ilberg, Dr.-Ing. Jean-Baptist Manuel Titze
Berechtigungen: Peer Reviewed
Investigation of overfoaming activities and gushing mechanisms of individual beer ingredients as model substances in bottled carbonated water (2014) Journal of the Science of Food and Agriculture 94 (10), S. 2083-2089. DOI: 10.1002/jsfa.6528

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.
Prof. Dr. Özlem Özmutlu Karslioglu

Method For Manufacturing A Confectionery Product (2014) US Application of Weers et al. App. No. 14/131,194 Filed January 6, 2014 .
Prof. Dr. Özlem Özmutlu Karslioglu, Christoph Hartmann, Antonio Delgado
Berechtigungen: Peer Reviewed
Momentum and energy transfer during phase change of water under high hydrostatic pressure (2006) Innovative Food Science and Emerging Technologies 7 (3), S. 161-168. DOI: 10.1016/j.ifset.2006.02.004
Prof. Dr. Özlem Özmutlu Karslioglu, Christoph Hartmann, Albert Baars, Antonio Delgado

Momentum and Energy Transfer during Phase Change of Water under High Hydrostatic Pressure (2004) High Pressure Bioscience and Bioengineering, 3rd International Conference, 27-30 September 2004, Rio de Janeiro, Brazil .
Prof. Dr. Özlem Özmutlu Karslioglu, Christoph Hartmann, Antonio Delgado, Albert Baars

Optical diagnosis systems for measurement thermo-fluid-dynamical phenomena in liquid biosystems under ultra high pressure (2004) ICTAM, Warschau 2004 .
Prof. Dr. Özlem Özmutlu Karslioglu, Christoph Hartmann, Antonio Delgado

Visualization of Temperature and Velocity Fields during Phase Change of Water under High Hydrostatic Pressure (2003) GALA 2003 − Laser Methods in Fluid Mechanics, 9-11 September 2003, Braunschweig, Germany .
Prof. Dr. Özlem Özmutlu Karslioglu, Christoph Hartmann, Antonio Delgado

Numerical Simulation of Fluid Flow and Enzyme Catalysed Substrate Conversion in a Packed-bed Enzyme Reactor (2003) VDI-GVC–Fachausschüsse 31 March- 2 April 2003, Berlin, Germany .
Prof. Dr. Özlem Özmutlu Karslioglu, Christoph Hartmann, Antonio Delgado

Numerical Simulation of Fluid Flow and Enzyme Catalysed Substrate Conversion in a Packed-bed Enzyme Reactor (2003) GAMM 2003, 24-28 March 2003 , Abano Terme, Padua, Italy .

Veröffentlichungen der HSWT

Investigation of overfoaming activities and gushing mechanisms of individual beer ingredients as model substances in bottled carbonated water (2014) Journal of the Science of Food and Agriculture 94 (10), S. 2083-2089. DOI: 10.1002/jsfa.6528

Method For Manufacturing A Confectionery Product (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 (2006) Innovative Food Science and Emerging Technologies 7 (3), S. 161-168. DOI: 10.1016/j.ifset.2006.02.004

Momentum and Energy Transfer during Phase Change of Water under High Hydrostatic Pressure (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 (2004) ICTAM, Warschau 2004 .

Visualization of Temperature and Velocity Fields during Phase Change of Water under High Hydrostatic Pressure (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 (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 (2003) GAMM 2003, 24-28 March 2003 , Abano Terme, Padua, Italy .

Betreuung der Publikationsseiten

Gerhard Radlmayr

Semiha Savas

Kontakt