Publications and projects according to DDC
Publications
Publications and projects according to DDC 664: Food technology
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André, Amandine; Hecht, Katrin; Mischler, Sandra; Stäheli, Luca; Kerhanaj, Fllanza; Buller, Rebecca; Kinner, Mathias; Freimüller Leischtfeld, Susette; Chetschik, Irene; Miescher Schwenninger, Susanne; Müller, Nadina,
2024.
Food Research International.
186(114364).
Available from: https://doi.org/10.1016/j.foodres.2024.114364
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Streule, Stefanie,
2024.
In:
54th Meeting of Innovation Group Cocoa & Chocolate (Swiss Food Research), Courtelary, Switzerland, 7 February 2024.
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Mischler, Sandra; André, Amandine; Freimüller Leischtfeld, Susette; Müller, Nadina; Chetschik, Irene; Miescher Schwenninger, Susanne,
2024.
Applied Microbiology.
4(1), pp. 96-111.
Available from: https://doi.org/10.3390/applmicrobiol4010007
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Streule, Stefanie; Freimüller Leischtfeld, Susette; Galler, Martina; Motzer, Dominik; Poulose-Züst, Monja; Miescher Schwenninger, Susanne,
2023.
Foods.
13(1), pp. 137.
Available from: https://doi.org/10.3390/foods13010137
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Schmid, Tamara; Steinegger, Stefanie; Kinner, Mathias; Müller, Nadina,
2023.
Addition of particle stabilised foams to optimise the quality of gluten‐free toast bread.
International Journal of Food Science & Technology.
59(2), pp. 1017-1026.
Available from: https://doi.org/10.1111/ijfs.16864
Projects
Projects according to DDC 664: Food technology
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CREATE – Microorganisms to foster pulses-based healthy food
Pulses will be fermented with functional microorganisms to obtain a protein-rich fermentate in which the content of microbially formed vitamin B12 and folic acid is increased and at the same time the content of FODMAPs is reduced and as a side effect, the beany taste is reduced. The necessary understanding of the ...
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Plant-based meat analogues produced by innovative pre-processing and extrusion (PlantEAT)
We envision to create extruded plant-based meat analogues with unique organoleptic properties, i.e. flavour and texture, through innovative pre-processing. The meatmimickingproducts will embody boosted juiciness and savory flavour, all natural and clean-label, withoutadditives.
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Cocoa in Numbers – from data to knowledge
Nowadays consumers of cocoa and chocolate products are not only interested in safe high-quality products but also in products which are sustainable and produced under fair ecological and social conditions. The demand for transparency of information on the condition of cultivation, production and trade as well as on ...
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AFBioPro - Prozesstechnologische Optimierung von Schutzkulturen
Protective cultures find broad application in various food product classes, yet mostly on an empirical basis without systematic optimization. This project is dedicated to the evaluation of process-technological means to enhance the performance-critical features of protective cultures, while taking into account ...
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PiFoBake: Particel stabilized foams with high mechanical and thermal resiliance for the application in baked goods from non-wheat raw materials
Optimised properties of gluten free baked goods will be achieved through the formation of a foamed pre-mix stabilized with particles (pickering foam) and, thus, highly resistant against shear and temperature. This pre-mix is in a second step mixed with the other bread ingredients, kneaded and baked. ...