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Food Technology Section

Organisational unit: former organisational unit

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Publications

  1. 2024
  2. Published

    Mould property influence on chocolate surface gloss

    Schroeder, S., Bindrich, U., Heinz, V., Middendorf, D., Dewetting, K., Van de Walle, D. & Franke, K., 14 Aug 2024, In: Manufacturing Confectioner. 104, August, p. 43-52

    Research output: Contribution to journal › Article › Transfer

  3. Published

    Influence of PET as single-use contact material on gloss and surface properties of chocolate

    Schroeder, S., Schimke, L. M., Bindrich, U., Dewettinck, K., Franke, K., Heinz, V., de Walle, D. V. & Middendorf, D., Apr 2024, In: Food Structure. 40, 11 p., 100375.

    Research output: Contribution to journal › Article › Research › peer review

  4. Published

    Effect of solid-state fermentation with Pleurotus ostreatus on the protein content and other nutritional components of de-seeded carob fruits

    Iqbal, S. (Contributor), Tirpanalan-Staben, Ö. & Franke, K., 2024, In: Sustainable Food Technology. 2, 5, p. 1537-1544 8 p.

    Research output: Contribution to journal › Article › Research › peer review

  5. 2023
  6. E-pub ahead of print

    Influence of ethanol on migration of water from filling into chocolate shells

    Franke, K., 7 Nov 2023, (E-pub ahead of print).

    Research output: Contribution to conference › Poster › Research › peer review

  7. Published

    Relationship between substrate composition and larval weight: a simple growth model for black soldier fly larvae

    Kieβling, M., Franke, K., Heinz, V. & Aganovic, K., 2023, In: Journal of Insects as Food and Feed. 9, 8, p. 1027-1036 10 p.

    Research output: Contribution to journal › Article › Research › peer review

  8. 2022
  9. Published

    Modification of dietary fibers to valorize the by-products of cereal, fruit and vegetable industry: a review on treatment methods

    Iqbal, S., Tirpanalan-Staben, Ö. & Franke, K., 10 Dec 2022, In: Foods. 11, 24, 3466.

    Research output: Contribution to journal › Article › Research › peer review

  10. Published

    Alcohol in praline fillings influences the water migration within the surrounding chocolate shell

    Franke, K., Middendorf, D., Heinz, V. & Bindrich, U., Feb 2022, In: Journal of food engineering. 315, 110805.

    Research output: Contribution to journal › Article › Research › peer review

  11. 2020
  12. Published

    Automatisierte Feinzerlegung des Hinterschinkens vom Schwein mittels Roboter - Herausforderungen und Lösungsansätze

    Franke, K., 2020, In: Rundschau für Fleischhygiene und Lebensmittelüberwachung. 72, 12, p. 407-409 3 p.

    Research output: Contribution to journal › Article › Transfer

  13. 2019
  14. Published

    Influence of mold materials on the gloss of chocolate bars

    Middendorf, D., Bindrich, U. & Franke, K., 2019.

    Research output: Contribution to conference › Paper › Research › peer review

  15. Published

    The glossy chocolate bar: How can it be attained using the right mould

    Middendorf, D., Heinz, V., Bindrich, U. & Franke, K., 2019, In: Manufacturing Confectioner. 99, August, p. 86-90 5 p.

    Research output: Contribution to journal › Article › Transfer

  16. Published

    Verringerung der Feuchtemigration in Gebäcken

    Franke, K., Bindrich, U. & Heinz, V., 2019, In: Cereal Technology. 73, 2, p. 96-101 6 p.

    Research output: Contribution to journal › Article › Transfer

  17. 2018
  18. Published

    Effect of crystal network structures on functionality of fat-based barrier layers and opportunities for their control

    Franke, K., 13 Oct 2018, GDL Kongress Lebensmitteltechnologie. Stuttgart

    Research output: Chapter in book/report/conference proceeding › Conference abstract › Research

  19. 2017
  20. Published

    Verfahren zur Herstellung von Hydrokolloid mit erhöhtem Wasserbindevermögen

    Albers, D. (Inventor), Aganovic, K. (Inventor) & Franke, K. (Inventor), 13 Dec 2017, IPC No. A23L 29/ 269 A I, Patent No. EP3254569, Priority date 9 Jun 2016, Priority No. EP20160173690

    Research output: Patent

  21. Published

    Grundlagen der Prozessgestaltung und Modellierung

    Franke, K., 2017, Grundzüge der Lebensmitteltechnik. Tscheuschner, H.-D. (ed.). 4. neubearbeitete Auflage ed. Hamburg, p. 653-663

    Research output: Chapter in book/report/conference proceeding › Contribution to book/anthology › Transfer

  22. Published

    Optisches Diagnosesystem und fuzzy-basierte Processführungam Beispiel der Teigwarentrocknung

    Groß, F., Procelewska, J., Bindrich, U., Benning, R., Franke, K., Heinz, V. & Delgado, A., 2017, In: Cereal Technology. 71, 2, p. 96-104 9 p.

    Research output: Contribution to journal › Article › Transfer

  23. Published

    Wheat bran biodegradation by edible Pleurotus fungi – A sustainable perspective for food and feed

    Wanzenböck, E., Apprich, S., Tirpanalan, Ö., Zitz, U., Kracher, D., Schedle, K. & Kneifel, W., 2017, In: LWT - Food Science and Technology. 86, p. 123-131 9 p.

    Research output: Contribution to journal › Article › Research › peer review

  24. 2016
  25. Published

    Atomic Force Microscopy study on the effect of different lecithins in cocoa-butter based suspensions

    Middendorf, D., Bindrich, U., Mischnick, P., Juadjur, A., Franke, K. & Heinz, V., 20 Jun 2016, In: Colloids and Surfaces A: Physicochemical and Engineering Aspects. 499, p. 60-68 9 p.

    Research output: Contribution to journal › Article › Research › peer review

  26. 2015
  27. Published

    Fat crystal network structures have a strong influence on properties of fat-based barrier layers

    Franke, K., Bindrich, U. & Heinz, V., Nov 2015, In: European Journal of Lipid Science and Technology. 117, 11, p. 1792-1800 9 p.

    Research output: Contribution to journal › Article › Research › peer review

  28. Published

    Fats and oils - fat-based pastry layers and crystal network structures

    Franke, K. & Heinz, V., 2015, In: Kennedy's Bakery Production. September, p. 10-13 4 p.

    Research output: Contribution to journal › Article › Transfer

  29. Published

    Industrie 4.0 und die Lebensmittelherstellung - Wie passt das zusammen?

    Franke, K. & Hukelmann, B., 2015, In: Die Ernährung - Österreichische Zeitschrift für Wissenschaft, Recht, Technik und Wirtschaft. 39, 03/04, p. 40-42 3 p.

    Research output: Contribution to journal › Article › Transfer

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