Surface free energy (SFE) is an important surface property in food processing as it determines the wettability of solid surfaces or the interaction of mould surfaces and chocolate during the moulding process. High-resolution information about SFE could be useful to understand gloss inhomogeneities of chocolates after de-moulding. SFE is connected with adhesion properties. Thus, Atomic force microscopy (AFM) adhesion measurements can be applied to determine SFE of a solid surface at microscopic scale. For this purpose, AFM tips were functionalized to modify their SFE and used for adhesion measurements at three different chocolate gloss areas (matt, glossy and homogenous) via AFM force maps. Influence of relevant parameters such as surface roughness, contact area, relative humidity, and SFE of functionalized tips was considered. Two different mathematical approaches based on Johnson-Kendall-Roberts theory were used to calculate SFE from adhesion values. The measured adhesion values showed variations depending on functionalized tip and chocolate gloss area. The results showed a difference in adhesion and, consequently, SFE in the different gloss areas with gloss > homogenous > matt. However, SFE obtained from adhesion forces were not decisive enough to enable a direct correlation with SFE data from contact angle measurements at the same area.

High hydrostatic pressure processing (HPP) is an alternative method for inactivating microorganisms in foods and has less impact on heat-sensitive ingredients than conventional heat pasteurization (HP). Spirugrass (R), a heat-sensitive, protein-rich extract and innovative food ingredient from Arthrospira platensis, shows high bacterial contamination (aerobic mesophilic, Enterobacteriaceae, Escherichia coli). We hypothesized that HPP of Spirugrass (R) is a sufficient method to reduce its microbial counts while improving color (phycobiliprotein content), protein structural integrity and associated techno-functional properties [solubility, emulsification, foaming capacity (FC), oil- and water-holding capacity (WHC), minimum gelling concentration (MGC), anti-oxidant capacity] compared to HP. To test this, mentioned techno-functional and microbiological parameters of HPP (300 and 600 MPa, 3 min), HP (63 degrees C, 30 min) and an untreated Spirugrass (R) control were compared. HP resulted in a brown color, with phycobili- and other proteins almost completely denatured and losing their structural integrity, reducing most techno-functional properties. Contrarily, HPP preserved the green color and the proteins remained partially (600 MPa) or almost (300 MPa) intact with slightly reduced solubility and MGC but improved FC and WHC (600 MPa), or without much effect on properties (300 MPa). We conclude that HPP at 600 MPa and HP achieve up to 2.5 Logs reduction in total bacterial counts, but only HPP has a limited impact on the color and techno-functional properties of Spirugrass (R) as 50% of phycobiliproteins and most proteins' structural integrity are preserved.

Market opportunities for microalgae pasta increase if an added health value can be declared. This work aimed to develop organic, vegan, protein- and/or fiber-rich microalgae pasta. Chlorella vulgaris (CV) at 3% and 5%, denatured wheat gluten (dG) and/or apple fibers (AF) were added to the dough and processing, cooking behavior, color, firmness, and sensory properties were investigated to test the influence of increasing protein and fiber contents and the impact of combined ingredients in comparison with the individual ingredients. For dG, the lowest impact on color and sensory changes (unaltered acceptance) was observed, but in combination with CV and AF, the overall effects were higher than with CV or AF alone. In addition, all dG-containing samples showed reduced water absorption and increased firmness, most likely due to a condensed protein network. CV and AF alone had no effect on firmness, but combinations did. AF slightly and 3% CV strongly affected odor, taste, and acceptance (27%) of the pasta. Combinations of CV with dG or AF increased the acceptability (45% and 36%, respectively), combinations of all ingredients worsened it (18%). We conclude that high protein and/or fiber Chlorella pasta is technically feasible, but that CV’s taste must be improved for greater acceptance.

Chocolate mass is a cocoa butter-based suspension, which mainly consists of sugar and cocoa particles dispersed in a continuous lipid phase. During chocolate manufacturing, sugar particles have to be ground to sizes below 25–30 µm. Such a fine grinding is carried out either by five roll refiners or by ball mills. Despite obtaining similar particle size distributions at the end, the grinding procedures result in different chocolate mass properties. The reasons for that are not fully understood, so far. Therefore, changes in particle sizes and surface properties of sucrose particles as well as their interactions with surrounding cocoa butter during the different grinding processes were investigated including atomic force microscopy techniques to characterize local surface states. It was found that especially the alteration of surfaces during continued grinding differed. In the case of roller grinding, surface states became more inhomogeneous and different surfaces states at microscopic level existed in parallel. More homogenous surfaces but with a higher degree of amorphous states were formed during grinding in the ball mill. Variations in macroscopic behavior of the suspension can be explained by the differences in interaction of particles with each other and with the surrounding lipid phase.

The effect of high pressure (0.1-600 MPa) and pulsed electric field (E = 3 and 6 kV cm(-1)) pretreatments on the moisture absorption properties of non-hulled wheat grains were investigated. Microwave sensor was used as a non-invasive technique for determination of the moisture content. The results demonstrated that high pressure soaking (>100 MPa) of wheat grains significantly increased the water uptake. High pressure soaking (600 MPa) decreased the water uptake due to the starch gelatinization and as a result appearance of structural changes. Compared to control samples, PEF-pretreated samples showed a sharp increase of water absorption at the initial process with a further reduction of equilibrium water content. Peleg's water absorption model was adapted to the measured data of non-hulled wheat grains. Results showed a good prediction of Peleg's equation in all experiments, which gave the possibility for estimation of initial water absorption rate and equilibrium moisture content.

Gloss is an important criterion for chocolate quality and hence consumer acceptance. Gloss inhomogeneities, meaning glossy and matt spots on chocolate surfaces, remain a problem as they occur even after apparently optimal pre-crystallisation and cooling of chocolates. The presented study dealed with clarifying the complex interactions between dark chocolate with different surface-active substance (SAS) in contact with several mould materials by focusing on changes in chocolate surface properties and formation of gloss inhomogeneites. Contact materials used were polycarbonates (PC) and silicone. They varied in surface properties, specifically in roughness and surface free energy (SFE). PGPR, soy, and sunflower lecithin were used as SAS to alter the chocolate mass’ interface properties. Beside mould material’s surface properties, gloss (inhomogeneities), color, surface topography, roughness, and SFE were examined. Results showed that gloss and its inhomogeneities were significantly influenced by the contact material. Compared to PC, silicone had a significantly different impact on chocolate’s SFE and roughness. Topography images obtained by Atomic Force Microscopy revealed microstructural variations in the different gloss areas. Contact material and SAS had an impact on the microstructure as well. A statistical analysis further revealed that the contact materials' SFE and its dispersive share influence the formation of gloss inhomogeneites.

Microalgae are a promising protein source due to their high protein content; high reproductivity; and low carbon, water, and arable land footprints. In this study, the impact of adding 3 and 5% of four Chlorella vulgaris strains, namely Smooth (SCV), Honey (HCV), White (WCV), and New Honey C. vulgaris (NHCV), on the processing, cooking behavior, color, firmness, structure, and sensory properties of durum wheat semolina pasta was investigated. It was hypothesized that (1) changes in physical properties depend on strain and concentration, (2) acceptability varies by strain due to different colors, odors, and flavors, and (3) the absence of fishy odors and flavors is crucial for acceptance rather than color. The results show that high-quality pasta could be produced with all C. vulgaris strains and concentrations. Cooking time and water absorption of all samples decreased but only significantly for the samples with NHCV added. Also, the bite resistance (determined instrumentally and sensorially) increased for almost all samples due to increasing protein and fiber content. A clear concentration dependency could not be found. In terms of sensory acceptance, NHCV performed the best, and an unaltered typical odor was identified to be crucial rather than color or the absence of fishy odor.

Polyethylene terephthalate (PET) is a commonly used polymer in many industry sectors including confectionery industry. In the latter, PET is utilized for single-use moulds for chocolate manufacturing. Despite the broad application of PET in these areas, information regarding its influence on chocolate gloss and surface properties is not available. Meanwhile, it is already well established that fat crystal modification influence these properties (including gloss) distinctly. To bridge this disparity, this study examined how amorphous and glycol-copolymerized PET sheets influence non-pre-crystallised and pre-crystallised dark chocolate properties throughout a 28-day storage period. Polymorphic properties of cocoa butter were analysed via DSC. Non-pre-crystallised and pre-crystallised chocolate surfaces were characterised regarding colour, gloss, polarity, adhesion, roughness, and topography. While pre-crystallised chocolate shows consistent results, non-pre-crystallised chocolate experiences considerable changes in surface properties due to fat crystal transitions during storage. The findings show that the polymorphic state had a major impact on chocolate surface properties. Furthermore, results demonstrated that the type of PET had a significant impact on chocolate surface properties as well. Pre-crystallised chocolate gloss was significantly impacted by the choice of PET contact material. As a result, pre-crystallised chocolates exhibited a larger tendency to gloss inhomogeneities following amorphous PET monolayer sheet contact.

The influence of moderate electric fields (MEF) on thermally induced gelation and network structures of patatin enriched potato protein (PPI) was investigated. PPI solutions with 9 wt% protein (pH 7) and 25 mM NaCl were heated from 25 to 65 degrees C via OH (3-24 V/cm) or conventional heating (COV) at various come-up (240 s and 1200 s) and holding times (30 s and 600 s). Self-standing gels were produced but less proteins denatured when heated via OH. Further, SDS-PAGE and GPC measurements revealed more native patatin remaining after OH treatment. Scanning electron microscopy showed OH gels to have more gap-like structures and frayed areas than COV treated gels which resulted in lower water holding capacity. On molecular scale, less hydrophobic interactions were measured within the protein network and FTIR trials showed the MEF to affect beta-sheet structures. OH gels further showed lower rigidity and higher flexibility, thus, gelling functionality was affected via OH. Industrial relevance: Ohmic heating (OH) is an advanced heating technology which has gained interest within the last decades as it is a highly energy and time efficient way to heat up foods. Additionally, as OH does not require any fossil energies, OH is considered to be a sustainable heating option for the food processing industry. During OH, electrical current is converted into heat within the food. However, it is not fully understood yet, whether OH influences the food matrix compared to conventional heating and how OH impacts certain in-gredients, e.g. globular proteins and their denaturation/ gelation. This study helps to provide knowledge facil-itating an implementation of OH into industry processes, serving a more sustainable food production. To evaluate the influence of OH on protein gelation, a patatin enriched potato protein was chosen as this protein offers a high protein functionality and therefore is of high interest for food industry (e.g. to be used as ingredient for plant based foods).

The meat industry is typically using a mixture of fresh and frozen meat batters for minced meat production. Our goal was to find the exact threshold for fresh to frozen meat ratio capable of controlling the meat temperature during processing, but without having an adverse effect on the sensory quality of minced pork. To achieve this, the percentage of frozen meat used for the minced pork production was increased from 0% (control) to 50% (maximum) in 10% increments. To keep the minced meat temperature in control and make the processing resistant to fat smearing, the addition of 30% of frozen meat to the meat batter is sufficient. The soluble protein content, instrumental cutting force, and the sensory perceived firmness, juiciness, and inner cohesion were not affected by the addition of frozen meat. However, it has contributed to a significant increase of the drip loss and the amount of non-intact cells (ANIC). With the addition of frozen meat into the minced pork, the compliance to ANIC regulation by the German regulatory authorities is technologically (practically) almost impossible.

Cold extrusion offers great potential as a continuous and gentle encapsulation technique. Due to their melting and crystallization properties, lipids are ideal matrix materials as they can be influenced by extrusion process parameters, such as temperature and shear. This offers the possibility to develop various lipid-based matrix materials with specific release properties, ensuring a delayed release during gastrointestinal digestion. The objective of the present work was a methodical physicochemical characterization of cold extruded fat matrices serving as matrix material for the embedding of 10% beetroot powder, which was used as model active agent due to its detectability by photometric measurement. The matrices were composed of a high-melting fully hydrogenated rapeseed oil as the base fat and one of four low-melting fats/oils. By performing a semi-dynamic in vitro digestion test, physicochemical characteristics of fat-based matrices were investigated. The influence of release properties and encapsulation efficiency of encapsulated beetroot powder were identified. The results showed that the matrix composition influences, particle size distribution, melting behavior and microstructural fat distribution. Melting behavior and solid fat content proved to be determinant properties influencing the release behavior - especially, the deviation of solid fat contents in the temperature range from room (20.0 degrees C) to body temperature (36.5 degrees C) during in vitro digestion. Generally, a higher content of low-melting fat led to an increased release of beetroot powder during the intestinal phase of up to 48%, whereas only 3.3% on average were released during oral and gastric phase each. Microstructural analysis showed that melting properties are also influenced by the time factor as a temporal delayed release of beetroot powder was determined.

LebensmittelchemieVolume 76, Issue S2 p. S2-350-S2-350 Weitere Themen (ATW-W) Untersuchung von Enzymaktivitäten und ausgewählten Elementkonzentrationen im Zusammenhang mit der Gebäckqualität von Roggen Marie Oest, Marie Oest Hamburg/DSearch for more papers by this authorAlexander Voss, Alexander Voss Bad, Belzig/DSearch for more papers by this authorVolker Heinz, Volker Heinz Quakenbrück/DSearch for more papers by this authorAndreas Juadjur, Andreas Juadjur Quakenbrück/DSearch for more papers by this authorUte Bindrich, Ute Bindrich Quakenbrück/DSearch for more papers by this authorProf. Dr. Sascha Rohn, Prof. Dr. Sascha Rohn Berlin/D TU Berlin, FG Lebensmittelchemie und Analytik, Berlin Universität Hamburg, Institut für Lebensmittelchemie, Hamburg Institut für Lebensmittel- und Umweltforschung e.V. (ILU), Bad Belzig Deutsches Institut für Lebensmitteltechnik e. V. (DIL), QuakenbrückSearch for more papers by this author Marie Oest, Marie Oest Hamburg/DSearch for more papers by this authorAlexander Voss, Alexander Voss Bad, Belzig/DSearch for more papers by this authorVolker Heinz, Volker Heinz Quakenbrück/DSearch for more papers by this authorAndreas Juadjur, Andreas Juadjur Quakenbrück/DSearch for more papers by this authorUte Bindrich, Ute Bindrich Quakenbrück/DSearch for more papers by this authorProf. Dr. Sascha Rohn, Prof. Dr. Sascha Rohn Berlin/D TU Berlin, FG Lebensmittelchemie und Analytik, Berlin Universität Hamburg, Institut für Lebensmittelchemie, Hamburg Institut für Lebensmittel- und Umweltforschung e.V. (ILU), Bad Belzig Deutsches Institut für Lebensmitteltechnik e. V. (DIL), QuakenbrückSearch for more papers by this author First published: 01 September 2022 https://doi.org/10.1002/lemi.202259295AboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinkedInRedditWechat No abstract is available for this article. Volume76, IssueS2September 2022Pages S2-350-S2-350 RelatedInformation

High-pressure processing (HPP) is a novel technology that is used in many food processing operations to increase both the efficiency and a reduction in the energy and time required to modify and improve the physical and chemical properties of traditional food products. The objective of this study was to investigate the impacts of applying three treatments of a high hydrostatic pressure (HHP) and a control, i.e., 0, 100, 300 and 600 MPa, on the water absorption, gelatinization properties, and microstructural changes of wheat grains. The results indicated that the HHP treatments with a pressure of 300 and 600 MPa resulted in an increase of 16.7–24.8% in the mass of the grains; however, the pressure of 600 MPa did not result in a mass increase through water uptake. Further, the transition enthalpy increased with the HHP pressure, with 600 MPa defined as the threshold value for pressure. The results from this study demonstrated that a HHP treatment may enhance the soaking process of wheat grains and, thus, positively affect their gelatinization properties. These preliminary results may be used to improve the processing efficiency and quality of wheat-based products.

In this work we report the new technical feasibility of combining a large-scale screw pressing facility with an industrial-scale pulsed electric field (PEF) system for a great increase in the yields of plant juice and crude protein extracted from freshly harvested blends of perennial ryegrass (Lolium perenne) (70%) and white clover (30%). A disk separator has been successfully utilized for continuous separation of 400 L of raw juice and successive protein precipitated at pH 5.0 and 60 °C. The yields of pressed juice and crude protein were increased by around 25% and 31%, respectively. The crude protein content reached 37.3 g/100 g in dry matter. In addition to the crude protein, the precipitated sediment contained minerals like Ca, K, Na, Mg and P, which are essential for health and promisingly interesting for future applications such as food alternatives. Microbial status, chemical compositions, macromolecular sizes and fat-protein microstructures of the samples collected at different process steps were explored, which allows for a better understanding of pilot-scale extraction processes and optimization. This study indicated a great potential for protein extraction from green biomass and for future food applications.

Larger processing equipment to produce minced meat could affect its structure due to intensive processing and a high energy intake in the meat mass. To assess if this would result in alterations in the minced meat quality, finely chopped meat (FCM) was added in different concentrations (15, 30, 45, 60, 75, 90, and 100%) to minced meat and quality parameters were analyzed. FCM was used to simulate different intensity of an unintended destruction of meat cells due to various processes. The amount of non-intact cells (ANIC) was determined histologically and furthermore, soluble protein content, water holding capacity, mechanical and sensory texture, and scanning electron and confocal laser scanning microscopy was applied to analyze the meat structure and quality. ANIC indicated that even adding 15% FCM was statistically (p < 0.05) distinguishable from 100% minced meat and 30% FCM had already 50 Vol.-% ANIC. In contrast, the addition of 15% or 30% FCM did not result in significant differences in drip loss of raw and cooked meat as well as mechanical and sensory texture analysis. This study showed that intensive processing might be detectable via ANIC, but that the minced meat quality was not affected.

Migration of water and/or ethanol from praline fillings into the surrounding chocolate, during storage can cause severe quality defects in such products. Therefore, knowledge about migration behaviour is crucial to produce high quality, shelf-stable, confectioneries. We measured contents of water and ethanol in several chocolate, layers differing in their distance to such fillings during storage for 8 weeks at 18 or 26, °C. Fillings were formulated to possess different water activities between 0.65 and 0.75, as well as ethanol contents between 0% and 16%. As could be expected, the higher, storage temperature increases the rate of migration of water as well as ethanol, However, the presence of ethanol in the filling was much more important for the water, migration. It tremendously increased the water contents in the chocolate but also led to, non-linear kinetics of the migration rate during storage. The migration of water could be, successfully modelled using the diffusion model with some adaptations to be able to, describe the special influence of ethanol on water migration and chocolate properties.

LebensmittelchemieVolume 75, Issue S1 p. S1-068-S1-068 Article Untersuchung der Zusammenhänge molekularer Parameter und der Brotqualität des Roggens Marie Oest, Marie Oest Hamburg/DSearch for more papers by this authorAlexander Voss, Alexander Voss Bad Belzig/DSearch for more papers by this authorHeinz Kaiser, Heinz Kaiser Nuthetal/DSearch for more papers by this authorAndreas Juadjur, Andreas Juadjur Quakenbrück/DSearch for more papers by this authorUte Bindrich, Ute Bindrich Quakenbrück/DSearch for more papers by this authorSascha Rohn, Sascha Rohn Universität Hamburg, Hamburg School of Food Science, Institut für Lebensmittelchemie, Grindelallee 117, D-20146 Hamburg Institut für Lebensmittel- und Umweltforschung e.V. (ILU), Bad Belzig Deutsches Institut für Lebensmitteltechnik e. V. (DIL), Quakenbrück Hamburg/DSearch for more papers by this author Marie Oest, Marie Oest Hamburg/DSearch for more papers by this authorAlexander Voss, Alexander Voss Bad Belzig/DSearch for more papers by this authorHeinz Kaiser, Heinz Kaiser Nuthetal/DSearch for more papers by this authorAndreas Juadjur, Andreas Juadjur Quakenbrück/DSearch for more papers by this authorUte Bindrich, Ute Bindrich Quakenbrück/DSearch for more papers by this authorSascha Rohn, Sascha Rohn Universität Hamburg, Hamburg School of Food Science, Institut für Lebensmittelchemie, Grindelallee 117, D-20146 Hamburg Institut für Lebensmittel- und Umweltforschung e.V. (ILU), Bad Belzig Deutsches Institut für Lebensmitteltechnik e. V. (DIL), Quakenbrück Hamburg/DSearch for more papers by this author First published: 16 April 2021 https://doi.org/10.1002/lemi.202152005AboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinked InRedditWechat No abstract is available for this article. Volume75, IssueS1Supplement: Abstracts der Vorträge der Regionalverbände und die der Posterflashtalks der AG JLCMarch 2021Pages S1-068-S1-068 RelatedInformation

Plant-based emulsion gels can be used as solid animal fat substitutes for vegan sausages. For this reason, commercially available protein isolates with different amino acid profiles from pea, soy and potato (Pea-1, Pea-2, Soy, Potato) have been tested for their ability to form shape stable emulsions gels at neutral pH and upon heating to 72 °C. In order to obtain emulsion gels that are as solid as possible, the protein concentrations in the continuous phase (C P C, 8.0–11.5% (w/w)) and the oil mass fractions (65–80%) were varied. For leguminous proteins, a positive correlation of both parameters on emulsion rigidity was shown, indicating that both, interfacial and protein–protein interactions, are involved in structure reinforcement. Firmness increased with increasing content in cysteine (Pea-1 < Pea-2 < Soy) and the interactions were of electrostatic, hydrophobic and hydrophilic nature. Potato emulsion rigidity was independent of C P C and oil content. The emulsions showed a much higher degree in crosslinking, and very low charge density. Temperature-sweep analysis and CLSM revealed that Potato protein gelled as consequence to low temperature stability. Hence, the structure reinforcement in Potato emulsions mainly contributed to the protein network, with 70% oil and C P C 11.5% forming a hybrid gel with highest firmness. However, gelling of Potato protein also resulted in interfacial adsorption of protein aggregates and reduced interfacial stability with increasing C P C. This was demonstrated in the amount of extractable fat which was 2.0 and 0.6% for Pea-1 and 2 emulsions, 6.4% for Soy and 34.4% of total fat for Potato emulsions.

The increased consumption of reduced-fat or non-fat products leads to a reduced intake of fat-soluble bioactive substances, such as fat-soluble vitamins. Due to their natural role as transport systems for hydrophobic substances, casein micelles (CM) might depict a viable system. The structure of CM is characterized by a lipophilic core stabilized by an electric double layer-like structure. Modification allows accessibility of the core and, therefore, the inclusion of fat-soluble bioactive substances. Well-known modifications are pH reduction and use of rennet enzyme. A completely new procedure to modify CM structure is offered by pulsed electrical fields (PEF). The principle behind PEF is called electroporation and affects the electric double layer of CM so that it is interrupted. In this way, lipophilic substances can be incorporated into CM. In this work, we evaluated integration of β-carotene into native CM by an industry-compatible process to overcome disadvantages associated with the use of Na-caseinate and avoid great technical effort, e.g., due to treatment with high hydrostatic pressure. Our research has shown that PEF can be used for disintegration of CM and that significant amounts of β-carotene can be incorporated in CM. Furthermore, after disintegration using PEF, a combination of another PEF and thermal treatment was applied to restructure CM and trap significant amounts of β-carotene, permanently, ending up with an encapsulation efficiency of 78%.

LebensmittelchemieVolume 75, Issue S2 p. S098-S098 Poster Einfluss der Secaline und ihren Wechselwirkungen mit anderen Inhaltsstoffen auf die Brotqualität des Roggens Marie Oest, Hamburg/DSearch for more papers by this authorAlessa Lübke, Hamburg/DSearch for more papers by this authorAlexander Voss, Bad Belzig/DSearch for more papers by this authorVolker Heinz, Quakenbrück/DSearch for more papers by this authorAndreas Juadjur, Quakenbrück/DSearch for more papers by this authorUte Bindrich, Quakenbrück/DSearch for more papers by this authorProf. Dr. Sascha Rohn, TU Berlin, FG Lebensmittelchemie und Analytik, Berlin Universität Hamburg, Institut für Lebensmittelchemie, Hamburg Institut für Lebensmittel- und Umweltforschung e.V. (ILU), Bad Belzig Deutsches Institut für Lebensmitteltechnik e. V. (DIL), Quakenbrück Berlin/DSearch for more papers by this author Marie Oest, Hamburg/DSearch for more papers by this authorAlessa Lübke, Hamburg/DSearch for more papers by this authorAlexander Voss, Bad Belzig/DSearch for more papers by this authorVolker Heinz, Quakenbrück/DSearch for more papers by this authorAndreas Juadjur, Quakenbrück/DSearch for more papers by this authorUte Bindrich, Quakenbrück/DSearch for more papers by this authorProf. Dr. Sascha Rohn, TU Berlin, FG Lebensmittelchemie und Analytik, Berlin Universität Hamburg, Institut für Lebensmittelchemie, Hamburg Institut für Lebensmittel- und Umweltforschung e.V. (ILU), Bad Belzig Deutsches Institut für Lebensmitteltechnik e. V. (DIL), Quakenbrück Berlin/DSearch for more papers by this author First published: 30 August 2021 https://doi.org/10.1002/lemi.202158099AboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onEmailFacebookTwitterLinked InRedditWechat No abstract is available for this article. Volume75, IssueS2Supplement: Vorträge und Poster des 49. Deutschen LebensmittelchemikertagsAugust/September 2021Pages S098-S098 RelatedInformation