Harald Rohm
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Analysis of complex interdependencies between soil-specific properties and cleaning behavior in the food industry by using a decision tree Open
Plate heat exchangers are commonly used for food processing, but tend to foul rapidly. Frequent cleaning guarantees product safety and quality, but accounts for high consumption of water, chemicals, energy, and time. Targeted soil characte…
Sensory Properties of Fermented Blends of Sunflower Press Cake and Whey Open
Sustainability in the food chain and the prevention of food losses is an issue of increasing importance. There is a large number of processing by-products where innovative strategies are helpful for transferring these losses into a consuma…
Characterization of structural properties and non‐linear rheological behavior of collagen over a wide range of mass fractions under <span>LAOS</span> Open
In this study, large amplitude oscillation shear (LAOS) test was used to investigate the nonlinear behavior of collagen (COL) over a wide range of mass fractions. The original COL material is used in food industry with mass fraction of 7.6…
View article: Identification of FLYWCH1 as a regulator of platinum-resistance in epithelial ovarian cancer
Identification of FLYWCH1 as a regulator of platinum-resistance in epithelial ovarian cancer Open
Platinum-based combination chemotherapy remains the backbone of first-line treatment for patients with advanced epithelial ovarian cancer (EOC). While most patients initially respond well to the treatment, patients with relapse ultimately …
Rheological analysis of swelling food soils for optimized cleaning in plant-based food production Open
The ongoing shift towards replacing traditional animal-based foods with plant-based alternatives presents several technical challenges. In particular, there is a change in swelling properties of soils and cleaning behavior of production li…
Low moisture texturised protein from sunflower press cake Open
The aim of the present study was to texturise protein from sunflower press cake (SPC) for being consumed as dry snack or, in its hydrated state, as a meat analogue. In preliminary experiments, feed moisture (15–25 g 100 g−1) and extrusion …
Rate- and temperature-dependent ductile-to-brittle fracture transition: Experimental investigation and phase-field analysis for toffee Open
The mechanical behaviour of many materials, including polymers or natural materials, significantly depends on the rate of deformation. As a consequence, a rate-dependent ductile-to-brittle fracture transition may be observed. For toffee-li…
Rate- and temperature-dependent ductile-to-brittle fracture transition: Experimental investigation and phase-field analysis for toffee Open
The mechanical behaviour of many materials, including polymers or natural materials, significantly depends on the rate of deformation. As a consequence, a rate-dependent ductile-to-brittle fracture transition may be observed. For toffee-li…
High‐pressure‐assisted protein isolation from pumpkin seed press cake Open
Summary Traditional solvent‐based approaches for the separation of protein from plant sources are widely used, although they can lead to low protein yield and protein degradation. In this study, protein isolation was conducted by alkaline …
Effects of sprouting duration on the nutrient, functional, and phytochemical properties of tiger nut flour, and the sensory properties of bread made thereof Open
The influence of sprouting on tiger nut's (TN) nutritional, functional, and phytochemical quality was examined, and the flour used for bread making to evaluate the feasibility as a functional ingredient. TN was sprouted and sampled at 3 da…
Influence of rheological properties and pull-off forces of native and modified starches on cleaning in plane channel flow Open
Consumer safety and product quality are of high priority in the food industry. Strongly adhering deposits are formed in processing equipment such as plate heat exchangers, which demand large quantities of water, chemicals, energy and time …
Sustainability on Bread: How Fiber-Rich Currant Pomace Affects Rheological and Sensory Properties of Sweet Fat-Based Spreads Open
Dietary fiber may contribute to increasing the nutritional value of “unhealthy food”—for instance, spreads with high fat and sugar content. The high amount of fiber and the presence of phenolic compounds, organic fruit acids, and aroma com…
Green solvents for deoiling pumpkin and sunflower press cakes: impact on composition and technofunctional properties Open
Summary The applicability of protein‐rich press cake from mechanical seed oil production is limited because of its relatively high residual oil content. To overcome this drawback, pumpkin and sunflower press cakes were deoiled at room temp…
Capsular Exopolysaccharides from Two Streptococcus thermophilus Strains Differ in Their Moisture Sorption Behavior Open
Streptococcus thermophilus is a species frequently used in the manufacture of fermented milk. Apart from acid production, some strains additionally synthesize exopolysaccharides (EPS) which contribute to texture improvement and syneresis r…
Ultrasound-Assisted Extraction of Protein from Pumpkin Seed Press Cake: Impact on Protein Yield and Techno-Functionality Open
Conventional solvent-based methods widely used for isolating plant proteins may deliver an unsatisfactory protein yield and/or result in protein degradation. The present study started with the optimization of pumpkin seed protein from pres…
The Role of Exopolysaccharide-Producing Streptococcus thermophilus on Physical Properties of Stirred Skim Milk Gel Open
The techno-functionality of exopolysaccharides (EPS) from Streptococcus thermophilus in stirred fermented milk is affected by several extrinsic (e.g., base milk composition) and intrinsic (e.g., amount and properties of EPS) factors. The a…
Use of a refiner conche for the decontamination of cocoa nibs Open
Apart from the formation of flavour compounds and colour, the main effect of conventional hot-air roasting is a significant reduction of the microbial load of fermented cocoa beans. The present study was undertaken to evaluate whether a th…
Application of a Tensile Test Method to Identify the Ductile-Brittle Transition of Caramel Open
During cutting of foods, tensile stresses in front of the blade are responsible for the separation of the material. Therefore, tensile tests can be helpful to gain knowledge on deformation properties related to pre-fracture cutting behavio…
Solubility and swelling of soils from native starch Open
Summary The cleaning of food processing plants is essential for ensuring compliance with quality and hygiene standards. Properties of food‐borne soils such as solubility and swelling are relevant and provide information concerning their cl…
Thermo-mechanical processing of fibre-rich blackcurrant pomace to modify techno-functional properties Open
Exploring the use of seedless blackcurrant pomace, a fibre-rich by-product of juice pressing, in foods is favourable due to its nutritional profile but also for economic and sustainability aspects. Current applications are limited to produ…
Enriching Tiger Nut Milk with Sodium Caseinate and Xanthan Gum Improves the Physical Stability and Consumer Acceptability Open
Tiger nut milk (TNM) shows limited colloidal stability, which affects consumer acceptability in many parts of the world where tiger nut is cultivated. In this study, addition of proteins and hydrocolloids was used for improving the stabili…
Cross‐national differences in consumer responses to savoury crackers containing blackcurrant pomace Open
Juice‐pressing residues, among them blackcurrant pomace, are valuable materials for being upgraded in food products. Their excellent nutritional profiles in line with their functional properties allow a wide range of applications. The curr…
Development of a Caramel-Based Viscoelastic Reference Material for Cutting Tests at Different Rates Open
Cutting speed plays a crucial role for the behavior during and the final quality of viscoelastic foods after cutting and is, in industrial applications, usually adjusted on an empirical basis. Although previous studies investigated the int…
Pre-Crystallization of Nougat by Seeding with Cocoa Butter Crystals Enhances the Bloom Stability of Nougat Pralines Open
Fat bloom is an outstanding quality defect especially in filled chocolate, which usually comprises oils of different origins and with different physical properties. Dark chocolate pralines filled with nougat contain a significant amount of…