FG Lebensmittelbiotechnologie und -prozesstechnik

3 Items

Recent Submissions
The effects of fermentation and enzymatic treatment of pea on nutrient digestibility and growth performance of broilers

Goodarzi Boroojeni, Farsgad ; Senz, M. ; Kozłowski, K. ; Boros, D. ; Wisniewska, M. ; Rose, D. ; Männer, K. ; Zentek, J. (2017)

The present study examined the impacts of native, fermented or enzymatically treated peas (Pisum sativum L.) inclusion in broiler diets, on growth performance and nutrient digestibility. For the fermentation process, Madonna pea was mixed with water (1/1) containing 2.57×108 Bacillus subtilis (GalliPro®) spores/kg pea and then, incubated for 48 h at 30 °C. For the enzymatic treatment process, t...

Recommendations guidelines on the key information to be reported in studies of application of PEF technology in food and biotechnological processes

Raso, Javier ; Frey, Wolfgang ; Ferrari, Giovanna ; Pataro, Gianpiero ; Knorr, Dietrich ; Teissie, Justin ; Miklavčič, Damijan (2016-08-04)

The application of pulsed electric field (PEF) technology as a non-thermal cell membrane permeabilization treatment, was widely demonstrated widely to be effective in microbial inactivation studies, as well as to increase the rates of heat and mass transfer phenomena in food and biotechnological processes (drying, osmotic treatment, freezing, extraction, and diffusion). Nevertheless, most publi...

Cellular injuries on spray‐dried Lactobacillus rhamnosus GG and its stability during food storage

Oluwaseun Sunny‐Roberts, Elizabeth ; Knorr, Dietrich (2011)

Purpose: This paper aims to evaluate the cellular injuries associated with spray‐drying of Lactobacillus rhamnosus GG (LGG) in trehalose/monosodium glutamate (MSG) media by means of flow cytometry measurements; and also whether, and to what extent, the probiotic remain stable and viable in food formulations. Design/methodology/approach: Spray‐drying was applied in the production of trehalose‐ba...