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Dissertation
Analysis of key pungent compounds in mustard products: A comparison of sensory and chemical–analytical determinations
(2020)
The consumption of mustard, horseradish and wasabi is characterized by a pungent sensation and lachrymatory effect primarily induced by allyl isothiocyanate (AITC). This study aimed to check the possible correlation between sensory-perceived pungency and the quality-determining pungency-inducing ingredients of mustard.
Primarily, the detection thresholds of sinigrin in a water-based matrix and AITC in water- and oil-based matrices were determined in a prestudy and a main study. In the prestudy, the resulting value ...
Dissertation
Investigation of drying behavior and color development of beef slices for development of non-invasive monitoring approaches
(2021)
Meat drying has a long tradition worldwide and technically dried meat is increasingly valued as a low-fat snack or high-protein food product. Convection drying is widely used in industrial food preservation and has to provide high process efficiency and high product qualities, which can be contradictory. Therefore, it is important to understand the changes that occur in the product in order to develop drying strategies that consider process and product efficiency each at an acceptable level. The objective of this ...
Dissertation
Technical and Environmental Assessment of Energy and Material Production from Rural and Urban Residual Biomass
(2020-04)
Die vorliegende Arbeit umfasst Studien zur Untersuchung technischer und ökologischer Aspekte bei der Nutzung von Restbiomassen in den Nutzungspfaden Energieerzeugung und Aktivkohleproduktion. Im Mittelpunkt der jeweiligen Untersuchung stand das Verfahren zur integrierten Erzeugung von Festbrennstoff und Biogas aus Biomasse (IFBB) und dessen Einfluss auf technische und ökologische Aspekte bei der Verwertung von Restbiomassen. Im Zuge von Naturschutz- und Landschaftspflegemaßnahmen auf extensiv bewirtschafteten ...
Dissertation
Towards crop communities: exploring wheat diversity, wheat-pea species mixtures and farming practice in a food system context
(2022-06)
This thesis combines experimental work on heterogeneous crop populations (HP) and species mixtures (SM) with a social scientific and participatory approach. Chapter 1 introduces crop communities as a concept to integrate multiple approaches to diversify farming systems. HPs provide intraspecific and SM interspecific diversity in crop communities. A key challenge for the genetic improvement of HPs, especially for root traits is to combine effective selection to improve HPs while maintaining intraspecific diversity. ...
Aufsatz
Antioxidant activity of a mixture of water-soluble tempeh extract with whey powder that has undergone a Maillard reaction
(2021-12-20)
High amino acid content in tempeh and lactose in whey powder can be combined to perform Maillard reaction. So, it can be used to produce functional food products. This is caused by the formation of Amadori and melanoidin as water-soluble compounds which are reported to have high antioxidant capacity and produce a preferred flavor. The general objective of the study was to obtain an optimum process condition in a mixture of water soluble tempeh extract and whey powder with the highest antioxidant capacity (100 mL). ...
Aufsatz
Climate change impact on economic and irrigation requirements for sugarcane crop in Egypt
(2021-02-12)
Availability of irrigation water is considered one of the major challenges faced by Egypt during current time and will be more difficult in the future with the limited water resources and linearly increase of population. The current study investigates irrigation demand for sugarcane cultivation areas in the Middle and Upper Egypt Governorates (Menia, Asyut, Sohag, Qena, Luxor and Aswan) during current time and under RCPs scenarios. The current data was collected from 1971 till 2000. The RCP data were collected for ...
Aufsatz
Taste masking in vegan food processing with natural substitutes
(2022-12-29)
Climate change, sustainability issues, increased risks of meat diet on both ecology and human health cause changes in the eating habits of individuals. Plant-based foods supply protein sources with health-promoting compounds. The bitterness of plant-based foods is a challenge for both food manufacturers and consumers. So far, artificial taste blockers, salt, sugar, and fat have been applied to mask the bitterness of plant-based products. However, people are conscious of "clean labelling " and "natural " ingredients ...
Aufsatz
The effects of weather factors on titrating acids accumulation in sweet cherry fruits
(2022-12-29)
During the fruit formation, the weather conditions have a decisive influence on the organic acids accumulation. In the context of global climate change, this issue has become new. The study of the titrated acids content in sweet cherry fruits was carried out for 12 years. Cherry fruits of three ripening groups were selected for the study. The average and strong correlation dependence between 11 weather factors and the titrated acids content for the sweet cherries varieties of early, middle, late ripening periods were ...
Dissertation
Denaturation mechanism of whey protein by using the hot extrusion technology
(2022-02)
Milk proteins are one of the heat-sensitive nutritional components, especially whey proteins changing their structure through thermal treatment, consequently denaturizing and aggregating. The transformation of native whey proteins structure in presence of shear stress resulted in the microparticulation, which affected the functional properties. Many authors investigated these parameters with different conditions; however, understanding the combination of relevant parameters of the microparticulation process of whey ...