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Technische Universität Berlin
Fakultäten & Zentralinstitute
Fak. 3 Prozesswissenschaften
Inst. Lebensmitteltechnologie und Lebensmittelchemie
FG Lebensmittelbiotechnologie und -prozesstechnik
FG Lebensmittelchemie und Toxikologie
FG Lebensmitteltechnologie und -materialwissenschaften
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20-Mar-2013
Mechanisms of Bacillus spore germination and inactivation during high pressure processing
Reineke, Kai
-
5-May-2009
Entwicklung eines Verfahrens zur Herstellung von Functional Fish Foods aus Fischressourcen der ökologischen Teichwirtschaften
Bakki, René
-
22-Nov-2006
Pressure and temperature effects on the enzymatic conversion of biopolymers
Buckow, Roman
-
20-Jan-2010
Schmelzemulgierte ß-Carotin-Formulierungen für den Einsatz in Lebensmitteln
Hentschel, Anke
-
15-Jun-2009
Gewinnung eines wasserlöslichen Ballaststoffkonzentrates aus dem Prozesswasser einer Weizenstärkefabrik und Betrachtung der Wirtschaftlichkeit des Verfahrens
Roick, Thomas
-
21-Jul-2011
Impact of Pulsed Electric Fields (PEF) on post-permeabilization processes in plant cells
Winter, Anna
-
29-Aug-2007
Bioaktivitäten von Wertstoffen aus Saccharomyces Hefen
Jährig, Silke Christiane
-
11-Jan-2011
A flow cytometric approach to monitor the effects of gentle preservation techniques in the postharvest chain
Fröhling, Antje
-
6-Oct-2006
Pulsed Electric Fields (PEF) for Permeabilization of Cell Membranes in Food- and Bioprocessing – Applications, Process and Equipment Design and Cost Analysis.
Töpfl, Stefan
-
5-Apr-2006
Impact of elicitors on glucosinolate production in plants and exudates of turnip (Brassica rapa)
Smetanska, Iryna
-
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Ahmed, Abdelrahman Ragab Abdelrahman
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Albrecht, Anja Karin
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Badarani, Abdulah
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Beyrer, Michael
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Brückner-Gühmann, Monika Stephanie
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Hochdruck
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Rheologie
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Rheology
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Fermentation
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Extrusion
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High pressure
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Starch
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2010 - 2017
29
2005 - 2009
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