Showing results 1 - 10 out of 135
2024
Iqbal, S., Tirpanalan-Staben, Ö., & Franke, K. (2024). Effect of solid-state fermentation with Pleurotus ostreatus on the protein content and other nutritional components of de-seeded carob fruits. Sustainable Food Technology, 2(5), 1537-1544 . https://doi.org/10.1039/d4fb00173g
Schroeder, S., Schimke, L. M., Bindrich, U., Dewettinck, K., Franke, K., Heinz, V., de Walle, D. V., & Middendorf, D. (2024). Influence of PET as single-use contact material on gloss and surface properties of chocolate. Food Structure, 40, Article 100375. https://doi.org/10.1016/j.foostr.2024.100375
Schroeder, S., Bindrich, U., Heinz, V., Middendorf, D., Dewetting, K., Van de Walle, D., & Franke, K. (2024). Mould property influence on chocolate surface gloss. Manufacturing Confectioner, 104(August), 43-52.
2023
Franke, K. (2023). Influence of ethanol on migration of water from filling into chocolate shells. Poster session presented at 37th EFFoST INternational Conference, Valencia, Spain. Advance online publication.
Kieβling, M., Franke, K., Heinz, V., & Aganovic, K. (2023). Relationship between substrate composition and larval weight: a simple growth model for black soldier fly larvae. Journal of Insects as Food and Feed, 9(8), 1027-1036. https://doi.org/10.3920/JIFF2022.0096
2022
Franke, K., Middendorf, D., Heinz, V., & Bindrich, U. (2022). Alcohol in praline fillings influences the water migration within the surrounding chocolate shell. Journal of food engineering, 315, Article 110805. https://doi.org/10.1016/j.jfoodeng.2021.110805
Iqbal, S., Tirpanalan-Staben, Ö., & Franke, K. (2022). Modification of dietary fibers to valorize the by-products of cereal, fruit and vegetable industry: a review on treatment methods. Foods, 11(24), Article 3466. https://doi.org/10.3390/plants11243466
2020
Franke, K. (2020). Automatisierte Feinzerlegung des Hinterschinkens vom Schwein mittels Roboter - Herausforderungen und Lösungsansätze. Rundschau für Fleischhygiene und Lebensmittelüberwachung, 72(12), 407-409.
2019
Franke, K., Bindrich, U., & Heinz, V. (2019). Verringerung der Feuchtemigration in Gebäcken. Cereal Technology, 73(2), 96-101.
