List of Publications Dr. Knut Franke
Showing results 61 - 70 out of 135
2009
Franke, K., Strijowski, U., Fleck, G., & Pudel, F. (2009). Influence of chemical refining process and oil type on bound 3-chloro-1,2-propanediol contents in palm oil and rapeseed oil. LWT - Food Science and Technology, 42(10), 1751-1754. https://doi.org/10.1016/j.lwt.2009.05.021
Franke, K., Strijowski, U., & Reimerdes, E. H. (2009). Kinetics of acrylamide formation in potato powder. Journal of Food Engineering, 90(1), 135-140. https://doi.org/10.1016/j.jfoodeng.2008.06.015
Franke, K., & Heinzelmann, K. (2009). Modification of milk powder for chocolate application - Novel process for increasing milk powder density and free fat content. Agro Food Industry hi tech, 20(May/June), 8,10.
2008
Franke, K. (2008). Alternative Rapsöle zum Vorfrittieren - Ernährungsphysiologische Qualität verzehrsfertiger Pommes frites. Lebensmitteltechnik, 40(3), 60-63.
Franke, K., & Bindrich, U. (2008). Analytik von Schokolade, Physik sorgt für einen zarten Schmelz. Analytica Pro, 1, 62,65.
Franke, K. (2008). Application of emulsifiers in baked goods. Paper presented at 1st Arab European Food Tech Days, Workshop Emulsions and Emulsifiers, Kairo, Egypt.
Franke, K. (2008). Application of emulsifiers in food products. Paper presented at 1st Arab European Food Tech Days, Workshop Emulsions and Emulsifiers, Kairo, Egypt.
Franke, K., & Kießling, M. (2008). Eiprodukte als funktionelle Bestandteile in feinen Backwaren. Paper presented at DLG-Fachtagung "Eier und Eitechnologie", Leinfelden, Germany.
Franke, K., & Bindrich, U. (2008). Emulsifiers in chocolate: New findings and their relevance for the industry. Paper presented at SchokoTechnik 2008, Köln, Germany.
Franke, K., & Strijowski, U. (2008). Kinetik der Acrylamidbildung beim Frittieren von Kartoffelerzeugnissen für kurze Erhitzungszeiten. Paper presented at ProcessNet-Fachausschuss "Lebensmittelverfahrenstechnik" 2008, Freising, Germany.
