Employees Food Engineering

Constance Damm
Clerical assistant Food Technology and Bioprocess Engineering
Phone: +49-351-463-32585
constance.damm(at)tu-dresden.de

Andreas Hering
Food Technology Lab
Phone: +49-351-463-39756
andreas.hering1(at)tu-dresden.de

© Surber

Name

PD Dr.nat.techn. et Ing.habil Doris Jaros

Product technologies: Milk; Biomacromolecules

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Academic Education

• Studies of Food Science and Biotechnology at the University of Agricultural Sciences in Vienna (until 1991)
• Diploma thesis ('Characterisation of commercial yogurt starter cultures') performed at the Department of Dairy Research and Bacteriology
• Doctoral thesis ('Physical properties of Austrian hard cheese') at the Department of Dairy Research and Bacteriology (1998) 
• Habilitation thesis ('Acid-induced Casein Gels Affected by Cross-linking with Microbial Transglutaminase') at the Faculty of Mechanical Engineering of the Technische Universität Dresden (2016) 
• Private lecturer in the field of 'Foodbiotechnology' at the Technische Universität Dresden (2016) 

Employments

• Research Assistant at the University of Agricultural Sciences, Vienna (1992 - 2000)
• Scientist at the University of Agricultural Sciences, Vienna (2000 - 2002)
• Scientist at the Institute of Food Technology and Bioprocess Engineering at the Technische Universität Dresden (since 2002)

Research focus

• Physical properties of foods
• Rheological characterisation of food systems

Publications

Kizzie-Hayford N, Ampofo-Asiama J, Zahn S, Jaros D, Rohm H (2021) Enrichting tiger nut milk with sodium caseinate and xanthan gum improves the physical stability and consumer acceptability. Journal of Food Technology Research 8, 40-49.

Raak N, Jaros D, Rohm H (2021) Acid-induced gelation of enzymatically cross-linked caseinates: Small and large deformation rheology in relation to water holding capacity and micro-rheological properties. Colloids and Surfaces A: Physicochemical and Eninering Aspects, doi: 10.1016/j.colsurfa.2021.126468

Raak N, Leonhardt L, Rohm H, Jaros D (2021) Size modulation of enzymatically cross-linked sodium caseinate nanoparticles via ionic strength variation affects the properties of acid-induced gels. Dairy 2, 148-164.

Raak N, Rohm H, Jaros D (2021) Enzymatic protein cross-linking in dairy science and technology. in: Agents of Change: Enzymes in Milk and Dairy Products (Hrsg. A.L. Kelly & L. Bach Larsen). Springer Nature Switzerland, Cham

Rohm H, Jaros D (2021) Rheological Methods: Instrumentation. In: McSweeney, P.L.H., McNamara, J.P. (Eds.), Encyclopedia of Dairy Sciences, vol. 2. Elsevier, Academic Press, pp. 530–536

Surber G, Spiegel T, Dang BP, Wolfschoon-Pombo A, Rohm H, Jaros D (2021) Cream cheese made with exopolysaccharide-producing Lactococcus lactis: Impact of strain and curd homogenization pressure on texture and syneresisCream cheese made with exopolysaccharide-producing Lactococcus lactis: Impact of strain and curd homogenization pressure on texture and syneresis. Journal of Food Engineering, doi: 10.1016/j.jfoodeng.2021.110664

Kizzie-Hayford N, Dabie K, Kyei-Asante B, Ampofo-Asiama J, Zahn S, Jaros D, Rohm H (2020) Storage temperature of tiger nuts (Cyperus esculentus L) affects enzyme activity,proximate composition and properties of lactic acid fermented tiger nut milk derivedthereof. LWT - Food Science and Technology, doi: 10.1016/j.lwt.2020.110417

Nachtigall C, Surber G, Bulla J, Rohm H, Jaros D (2020) Pilot scale isolation of exopolysaccharides from Streptococcus thermophilus DGCC7710: Impact of methodical details on macromolecular properties and technofunctionality. Engineering in Life Sciences, doi: 10.1002/elsc.202000073

Nachtigall C, Surber G, Herbi F, Wefers D, Jaros D, Rohm H (2020) Production and molecular structure of heteropolysaccharides from two lactic acid bacteria. Carbohydrate Polymers, doi: 10.1016/j.carbpol.2020.116019

Nachtigall C, Vogel C, Rohm H, Jaros D (2020) How capsular exopolysaccharides affect cell surface properties of lactic acid bacteria. Microorganisms, doi: 10.3390/microorganisms8121904

Raak N, Rohm H, Jaros D (2020) Enzymatically cross-linked sodium caseinate as techno-functional ingredient in acid-induced milk gels. Food and Bioporcess Technology, doi: 10.1007/s11947-020-02527-5

Surber G, Schäper C, Wefers D, Rohm H, Jaros D (2020) Exopolysaccharides from Lactococcus lactis affect manufacture, texture and sensory properties of concentrated acid milk gel suspensions (fresh cheese). International Dairy Journal, doi: 10.1016/j.idairyj.2020.104854

Abbate A A, Raak N, Boye S, Janke A, Rohm H, Jaros D, Lederer A (2019) Asymmetric flow field flow fractionation for the investigation of caseins cross-linked by microbial transglutaminase. Food Hydrocolloids, doi: 10.1016/j.foodhyd.2019.01.043

Heise K, Kirsten M, Schneider Y, Jaros D, Keller H, Riohm H, Kalbitz K, Fischer S (2019) Form agricultural by-products to value-added materials: wheat straw based hydrogels as soil conditioners? ACS Sustainable Chemistry and Engineering, doi:10.1021/acssuschemeng.9b00378

Mende S, Jaros D, Rohm H (2019) Dextran modulates physical properties of rennet-induced milk gels. International Journal of Food Science and Technology, doi: 10.1111/ijfs.14288

Nachtigall C, Berger C, Kovanovic T, Wefers D, Jaros D, Rohm H (2019)Shear induced molecular changes of exopolysaccharides from lactic acid bacteria. Food Hydrocolloids, doi: 10.1016/j.foodhyd.2019.105181

Nachtigall C, Weber C, Rothenburger S, Jaros D, Rohm H (2019) Test parameters and cell chain length of Streptococcus thermophilus affect the microbial adhesion to hydrocarbons assay: a methodical approach. FEMS Microbiology Letters, doi: 10.1093/femsle/fnz150

Raak N, Abbate A R, Alkhalaf M, Lederer A, Rohm H, Jaros D (2019) Concentration-triggered liquid-to-solid transition of sodium caseinate suspensions as a function of temperature and enzymatic cross-linking. Food Hydrocolloids, doi: 10.1016/j.foodhyd.2019.105464

Raak N, Brehm L, Leidner R, Henle T, Rohm H, Jaros D (2019) Hydrolysis by indigenous plasmin: Consequences for enzymatic cross-linking and acid-induced gel formation of non-micellar casein. Food Biophysics, doi:10.1007/s11483-019-09601-2

Raak N, Brehm L, Abbate RA, Henle T, Lederer A, Rohm H, Jaros D (2019) Self-association of casein studied using enzymaticcross-linking atdifferent temperatures. Food Bioscience, doi: 10.1016/j.fbio.2019.01.016

Rohm H, Haros D, Surber G (2019) Exopolysaccharidbildende Milchsäurebakterien: Herausforderungen und Nutzen für Starterkulturenhersteller und Milchverarbeiter. molkerei-industrie, issue 1/2019, 27-29

Schmidt C, Jaros D, Rohm H (2019) Ion mobility spectrometry as a potential tool for flavor control in chocolate manufacture. Foods 8, 460

Surber G, Jaros D, Rohm H (2019) Shear end extensional rheology of acid milk gel suspensions with varying ropiness. Journal of Texture Studies, doi: 10.1111/jtxs.12458

Surber G, Mende S, Jaros D, Rohm H (2019) Clustering of Streptococcus thermophilus strains to establish a relation between exopolysaccharide characteristics and gel properties of acidified milk. Foods 8, 146.

Häffele F, Mende S, Jaros D, Rohm H, Nirschl H (2018) Relationship between shear energy input and sedimentation properties of exopolysaccharide-producing Streptococcus thermophilus strains. Separation and Purification Technology 202, 21-26

Häffele F, Jaros D, Mende S, Rohm H, Nirschl H (2018) Separation of starter cultures after high‐pressure homogenization. Chemie Ingenieur Technik, doi: 10.1002/cite.201700166

Jaros D, Köbsch, J, Rohm H (2018) Exopolysaccharides from Basidiomycota: Formation, isolation and techno-functional properties. Engineering in Life Sciences, doi: 10.1002/elsc.201800117

Kizzie-Hayford N, Raak N, Jaros D, Rohm H (2018) Addition of crude tiger nut protein extract affects stiffness of enzymatically cross-linked dairy proteins. International Journal of Food Science and Technology, doi:10.1111/ijfs.13770

Nachtigall C, Berger C, Kovanovic T, Wefers D, Jaros D, Rohm H (2018) Impact of shear treatment on rheological and molecular properties of microbial exopolysaccharides. Transactions of the 27th Nordic Rheology Conference, ISBN 978-91-639-8101-2, 191-196-69

Raak N, Abbate R A, Lederer A, Rohm H, Jaros D (2018) Size separation techniques for the characterisation of cross-linked casein: A review of methods and their applications. Separations 5, 14

Raak N, Schöne C, Rohm H, Jaros D (2018) Acid-induced gelation of enzymatically cross-linked caseinate in different ionic milieus. Food Hydrocolloids, doi: 10.1016/j.foodhyd.2018.01.037

Schmidt C, Reck M, Jaros D, Rohm H (2018) Ionenmobilitätsspektroskopie: Echtzeitanalysen zur Qualitätsüberwachung bei der Kakaoverarbeitung. FOOD-Lab 4/2018, 34-37

Surber G, Constantinescu V, Jaros D, Rohm H (2018) Stabilitätsuntersuchungen von fermentierten Milchprodukten. FOOD-Lab 1, 55-58

Surber G, Bulla J, Schäper C, Nitschel L, Rohm H, Jaros D (2018) Relating particular properties of Lactococcus lactis exopolysacharides to the rheological characteristics of fresh and white cheese. Transactions of the 27th Nordic Rheology Conference, ISBN 978-91-639-8101-2, 65-69

Jaros D, Rohm H (2017) Rennets: Applied aspects, in: Cheese - Chemistry, Physics, and Microbiology (PLH McSweeney, PF Fox, PD Cotter, DW Everett, Eds) Academic Press, London, pp. 53-68

Jaros D, Mende S, Häffele F, Nachtigall C, Nirschl H, Rohm H (2017) Shear treatment of starter culture medium improves separation behavior of Streptococcus thermophilus cells. Engineering in Life Sciences, doi: 10.1002/elsc.201700121

Kizzie-Hayford N, Jaros D, Rohm H (2017) Enrichment of tiger nut milk with microbial transglutaminase cross-linked protein improves the physico-chemical properties of the fermented system. LWT - Food Science and Technology81, 226-232

Raak N, Rohm H, Jaros D (2017) Enzymatic cross-linking of casein facilitates gel structure weakening induced by overacidification. Food Biophysics 12, 261-268

Surber G, Mende S, Constantinescu V, Jaros D, Rohm H (2017) How the type of exopolysaccharide affects the rheological properties of fermented products. Annual Transactions of the Nordic Rheology Society 25, 51-54. ISBN 978-91-639-3285-4

Surber G, Mende S, Jaros D, Rohm H (2017) Fadenzug im Joghurt: Methoden zur Quantifizierung. dmw Die Milchwirtschaft 8, 114-116

Jaros D, Rohm H (2016) Enzymes exogenous to milk in dairy technology: Transglutaminase. Reference Module in Food Sciences. Elsevier, Amsterdam. doi: http://dx.doi.org/10.1016/B978-0-08-100596-5.21158-X

Kizzie-Hayford N, Jaros D, Zahn S, Rohm H (2016) Effects of protein enrichment on the microbiological, physicochemical and sensory properties of fermented tiger nut milk. LWT - Food Science and Technology, doi: 10.1016/j.lwt.2016.07.067

Raak N, Leidner R, Rohm H, Jaros D (2016) Potential of thromboelastometry and multi-speckle diffusing wave spectroscopy for monitoring acid-induced casein gelation. Annual Transactions of the Nordic Rheology Society 24, 81-85. ISBN 978-91-637-9105-5

Raak N, Rohm H, Jaros D (2016) Cross-linking with microbial transglutaminase: Isopeptide bonds and polymer size as drivers for acid casein gel stiffness. International Dairy Journal, doi:10.1016/j.idairyj.2016.10.015

Rohm H, Jaros D (2016) Analytical methods | Principles and significance in assessing rheological and textural properties. Reference Module in Food Sciences. Elsevier, Amsterdam, doi: 10.1016/B978-0-12-374407-4.00027-3

Rohm H, Jaros D (2016) Analytical methods | Rheological methods: Instrumentation. Reference Module in Food Sciences. Elsevier, Amsterdam, doi: 10.1016/ B978-0-12-374407-4.00028-5

Mende S, Rohm H, Jaros D (2015) Influence of exopolysaccharides on the structure, texture, stability and sensory properties of yoghurt and related products. International Dairy Journal, doi:10.1016/j.idairyj.2015.08.002

Kizzie-Hayford N, Jaros D, Schneider Y, Rohm H (2015) Physico-chemical properties of globular tiger nut proteins. European Food Research and Technology, doi:10.1007/s00217-015-2508-9

Kizzie-Hayford N, Jaros D, Schneider Y, Rohm H (2014) Characteristics of tiger nut milk: effects of milling. International Journal of Food science and Technology, doi:10.1111/ijfs.12649

Schmidt C, Mende S, Jaros D, Rohm H (2015) Fermented milk products: effects of lactose hydrolysis and fermentation conditions on the rheological properties. Dairy Science and Technology, doi: 10.1007/s13594-015-0259-9

Tzschoppe M, Haase H, Höhnisch M, Jaros D, Rohm H (2015) Using ion mobility spectroscopy for screening the autoxidation of peanuts. Food Control, doi:10.1016/j.foodcont.2015.12.017

Mende S, Dong T, Rathemacher A, Rohm H, Jaros D (2014) Physicochemical characterisation of the exopolysaccharides of Streptococcus thermophilus ST-143. International Journal of Food Science and Technology, doi:10.1111/ijfs.12505

Raak N, Gehrisch S, Rohm H, Jaros D (2014) Rotational thrombelastometry for characterising acid-induced gelation of cross-linked casein. Food Biophysics, doi:10.1007/s11483-014-9342-7

Raak N, Darnay L, Brandt J, Boye S, Lederer A, Rohm H, Jaros D (2914) Cross-linking affects reaarangements in acid casein gels: Evaluation of acidification conditions. Annual Transactions of the Nordic Rheology Society 22, 109-114. ISBN 978-91-637-3012-2.

Schuldt S, Raak N, Jaros D, Rohm H (2014) Acid-induced formation of soy protein gels in the presence of NaCl. LWT - Food Science and Technology 57, 614-639

Struck S, Jaros D, Brennan C, Rohm H (2014) Sugar replacement in sweetened bakery goods. International Journal of Food Science and Technology, doi:10.1111/ijfs.12617
 

Tzschoppe M, Steglich C, Höhnisch M, Petrich R, Delan A, Rohm H, Jaros D (2014) Ionenmobilitätsspektroskopie: Anwendung als Schnellmethode zur Charakterisierung von Hopfen möglich? Deutsche Lebensmittelrundschau 110, 417-421

Rohm H, Ullrich F, Schmidt C, Löbner J, Jaros D (2013) Gelation of cross-linked casein under small and large shear strain. Journal of Texture Studies 45, 130-137 doi:10.1111/jtxs.12056

Jaros D, Schwarzenbolz U, Raak N, Löbner J, Rohm H (2013) Cross-linking with microbial transglutaminase: relationship between polymerisation degree and stiffness of acid casein gels. International Dairy Journal, doi:10.1016/j.idairyj.2013.10.011

Mende S, Peter M, Bartels K, Dong T, Rohm H, Jaros D (2013) Concentration dependent effects of dextran on the physical properties of acid milk gels. Carbohydrate Polymers, 10.1016/j.carbpol.2013.07.072

Mende S, Peter M, Bartels K, Rohm H, Jaros D (2013) Addition of purified exopolysaccharide isolates from S.thermophilus to milk and their impact on the rheology of acid gels. Food Hydrocolloids, doi:10.1016/j.foodhyd.2012.12.011

Mende S, Peter M, Bartels K, Dong T, Rohm H, Jaros D (2013) Addition of exopolysacharides from S. thermophilus or dextran to milk prior to acidification: A comparative study. Annual Transactions of the Nordic Society of Rheology 21, 213-218 (ISBN 978-91-637-3011-5)

Rohm H, Ullrich F, Schmidt C, Löbner J, Jaros D (2013) Gelation of cross-linked casein under small and large shear strain. Journal of Texture Studies, doi:10.1111/jtxs.12056

Ardelean A, Otto C, Jaros D, Rohm H (2012) Transglutminase treatment to improve physical properties of acid gels from enriched goat milk. Small Ruminant Research, doi:10.1016/j.smallrumres.2012.05.002

Ardelean A, Jaros D, Rohm H (2012) Influence of microbial transglutaminase cross-linking on gelation kinetics and texture of acid gels made from whole goat’s and cow’s milk. Dairy Science and Technology, doi:10.1007/s13594-012-0092-3

Büchner C, Thomas S, Jaros D, Rohm H (2012) Fast-responding thermal-death-time tubes for the determination of thermal bacteria inactivation. Engineering in Life Sciences 12, 109-112

Jaros D, Rohm H (2012) Texturverbesserung durch enzymatische Quervernetzung mit mikrobieller Transglutaminase. DLG Lebensmittel 7 (6), 22-23

Mende S, Peter M, Bartels K, Rohm H, Jaros D (2012) Impact of polysaccharides from lactic acid bacteria on the rheological properties of acid milk gels. Annual Transactions of the Nordic Society of Rheology 20, 153-158. ISBN 978-952-60-3608-3

Mende S, Rohm H, Jaros D (2012) Exopolysaccharide von Milchsäurebakterien: Kenntnisstand und Perspektiven. dmw Die Milchwirtschaft 3, 844-848

Mende S, Mentner C, Thomas S, Rohm H, Jaros D (2012) Exopolysaccharide production by three different strains of Streptococcus thermophilus and its effect on physical properties of acidified milk. Engineering in Life Sciences, doi:10.1002/elsc.201100114

Passauer L, Struch M, Schuldt S, Appelt J, Schneider Y, Jaros D, Rohm H (2012) Dynamic moisture sorption characteristics of xerogels from water swellable oligo(oxyethylene) lignin derivatives. Advanced Materials and Interfaces, doi:10.1021/am3015179

Jacob M, Schmidt M, Jaros D, Rohm H (2011) Measurement of milk clotting activity by rotational viscometry. Journal of Dairy Research, doi:10.1007/s11947-011-0536-4

Jacob M, Jaros D, Rohm H (2011) Proteolytic activity of traditional calf rennet and selected milk coagulant substitutes. Milk Science International 66, 240-244

Jaros D, Rohm H (2011) Enzymes exogeneous to milk - Transglutaminase. In: Enzyclopedia of Dairy Sciences (JW Fuquay, PF Fox, PLH McSweeney, eds.) Elsevier, Amsterdam, ISBN 9780123744029

Mai R, Hoffmann S, Helmert JR, Velichkovsky BR, Zahn S, Jaros D, Schwarz PEH, Rohm H (2011) Implicit food associations as obstacles to healthy nutrition: the need for further research. British Journal of Diabetes & Vascular Disease 11, 182-186

Mende S, Krzyzanowski L, Weber J, Jaros D, Rohm H(2011) Growth and exopolysaccharide yield of Lactobacillus delbrueckii ssp. bulgaricus 20081 in batch and continuous bioreactor experiments at constant pH. Journal of Bioscience and Bioengineering, doi:10.1016/j.jbiosc.2011.10.012

Mende S, Thomas S, Mentner C, Jaros D, Rohm H (2011) Addition of purified exopolyxaccharides from lactic acid bateria affects the rheological behaviour of skim milk gels. Annual Transactions of the Nordic Society of Rheology 19, 253-256 (M.Sjöqvist, Ed.) ISBN 978-952-15-2589-6

Mutungi C, Passauer L, Onyango C, Jaros D, Rohm H (2011) Debranched cassava starch crystallinity determination by Raman spectroscopy: correlation of features in Raman spectra with X-ray diffraction and 13C CP/MAS NMR spectroscopy. Carboyhadrate Polymers, doi:10.1016/j.carbpol.2011.08.032

Mutungi C, Schuldt S, Onyango C, Schneider Y, Jaros D, Rohm H (2011) Dynamic moisture sorption characteristics of enzyme-resistant recrystallized Cassava starch. Biomacromolecules, doi:10.1021/bm101321q

Otto C, Zahn S, Rost F, Zahn P, Jaros D, Rohm H (2011) Physical methods for cleaning and disinfection of surfaces. Food Engineering Reviews, doi:10.1007/s12393-011-9038-4

Rohm H, Jaros D (2011) Rheology of liquid and semi-solid milk products - Instrumentation. In: Enzyclopedia of Dairy Sciences (JW Fuquay, PF Fox, PLH McSweeney, eds.) Elsevier, Amsterdam, ISBN 9780123744029

Rohm H, Jaros D (2011) Rheology of liquid and semi-solid milk products - Principles and significance in assessing rheological and texture properties. In: Enzyclopedia of Dairy Sciences (JW Fuquay, PF Fox, PLH McSweeney, eds.) Elsevier, Amsterdam, ISBN 9780123744029

Chromik C, Partschefeld C, Jaros D, Henle T, Rohm H (2010) Adjustment of vat milk treatment to optimize whey protein transfer into semi-hard cheese: A case study. Journal of Food Engineering 100, 496-503

Jacob M, Jaros D, Rohm H (2010) The effect of coagulant type on yield and sensory properties of semihard cheese from laboratory-, pilot- and commercial-scale productions. International Journal of Dairy Technology 63, 370-380

Jacob M, Jaros D, Rohm H (2010) Review: Recent advances in milk clotting enzymes. International Journal of Dairy Technology, doi: 10.1111/j.1471-0307.2010.00633.x

Jacob M, Nöbel S, Jaros D, Rohm H (2010) Physical properties of acid milk gels: Acidification rate significantly interacts with cross-linking and heat treatment of milk. Food Hydrocolloids, doi: 10.1016/j.foodhyd.2010.09.003

Mutungi C, Onyango C, Rost F, Doert T, Jaros D, Rohm H (2010) Structural and physicochemical properties and in vitro digestibility of recrystallized linear α-D-(1→4) glucans derived from mild-acid modified cassava starch. Food Research International, doi:10.1016/j.foodres.2010.02.008

Mutungi C, Onyango C, Doert T, Paasch S, Thiele S, Machill S, Jaros D, Rohm H (2010) Long- and short-range structural changes of recrystallized cassava starch subjected to in vitro digestion. Food Hydrocolloids, doi:10.1016/j.foodhyd.2010.07.023

Rohm H, Dürrschmid K, Forker A, Jaros D (2010) Two-dimensional mapping of sensory texture descriptors. Journal of Texture Studies, doi:10.1011/j.1745-4603.2010.00255.x

Jaros D, Jacob M, Otto C, Rohm H (2009) Excessive cross-linking of caseins by microbial transglutaminase and its impact on physical properties of acidified milk gels. International Dairy Journal, doi:10.1016/j.idairyj.2009.11.021

Jaros D (2009) Book review: Food Biotechnology. Chemical Engineering and Technology 32, 1635

Jacob M, Jaros D, Rohm H (2009) Erhöhte Ausbeute durch Naturlab? Deutsche Milchwirtschaft 760, 944-947

Jaros D, Jacob M, Rohm H (2009) Increased cheese yield when using animal rennet? European Dairy Magazine 21 (7), 6-9

Jaros D, Thamke I, Raddatz H, Rohm H (2009) Single-cultivar cloudy juice made from table apples: an attempt to identify the driving force for sensory preference. European Food Research and Technology, doi:10.1017/s00217-009-1025-0

Jaros D, Partschefeld C, Döhler A, Menèndez O, Pätzold J, Richter S, Henle T, Rohm H (2009) Struktur-Funktionsbeziehung Transglutaminase-modifizierter Milchproteine – Physikalische Konsequenzen. Tagungsband GDL-Kongress Lebensmitteltechnologie, Dresden, ISBN 978-3-931678-15-9

Mutungi C, Onyango C, Jaros D, Henle T, Rohm H (2009) Determination of optimum conditions for enzymatic debranching of Cassava starch and synthesis of resistant starch type III using central composite rotatable design. Starch/Stärke 61, 367-376

Mutungi C, Rost F, Onyango C, Jaros D, Rohm H (2009) Crystallinity, thermal and morphological characteristics of resistant starch type III produced by hydrothermal treatment of debranched Cassava starch. Starch/Stärke, doi:10.1002/star.200900167

Dürrschmid K, Mayr T, Svacinka R, Jaros D, Rohm H, Bongartz A, Kneifel W (2008) Sensory Evaluation of Wellness-Drinks. ernährung/nutrition 32, 104-112

Jaros D, Rohm H (2008) Book review: Novel enzyme technology for food applications. Engineering in Life Science 8, 664

Jaros D, Jacob M, Rohm H (2008) Trying to better understand the rheological behavior of acid gels from various dairy-based substrates treated with microbial transglutaminase. Annual Transactions of the Nordic Society of Rheology 16, 93-98 (J Aho, ed.). ISBN 978-952-15-2007-5

Jaros D, Seitler K, Rohm H (2008) Enzymatic coagulation of milk: animal rennets and microbial coagulants differ in their gelation behavior as affected by pH and temperature. International Journal of Food Science and Technology 43, 1721-1727

Jaros D, Spieler C, Kleinschmidt T, Rohm H (2008) Using whey permeate powders for partial sucrose substitution in flavored yogurt. Milk Science International 63, 174-178

Jaros D, Spieler C, Rohm H (2008) Molkenpermeatpulver zur partiellen Süßung von Fruchtjoghurt. Ernährung aktuell 19, 256-257

Jaros D, Heidig C, Rohm H (2007) Enzymatic modification through microbial transglutaminase enhances the viscosity of stirred yogurt. Journal of Texture Studies 38, 179-198

Jaros D, Hofmann T, Rohm H (2007) The potential for carbon dioxide formation during ripening of acid curd cheese. LWT - Food Science and Technology 40, 1040-1045 (doi: 10.1016/j.lwt.2006.07.002)

Jaros D, Rohm H (2007) Book review: Food processing handbook.. Engineering in Life Science 7, 197

Mulsow B B, Jaros D, Rohm H (2007) Processed cheese and cheese analogues. in: Structure of Dairy Products (Hrsg A Tamime), Blackwell Publishing Ltd., Oxford, S. 210-235

Jaros D, Pätzold J, Schwarzenbolz U, Rohm H (2006) Small and large deformation rheology of acid gels from transglutaminase treated milks. Food Biophysics 1, 124-132 (doi: 10.1007/s11483-006-9016-1)

Jaros D, Partschefeld C, Henle T, Rohm H (2006) Transglutaminase in Dairy Products: Chemistry, Physics and Applications. Journal of Texture Studies 37, 113-155

Jaros D, Pätzold J, Rohm H (2006) Impact of heating and enzymatic crosslinking on the rheological properties of acidified milk gels. in: Proceedings of the 4th International Conference on Food Rheology and Structure (P Fischer, P Erni, EJ Windhab, eds). ETH Zurich, Switzerland, ISBN 3-9905609-25-8, 347-350

Jaros D (2006) Book review: Food spoilage microorganisms. Engineering in Life Science 6, 603-604

Intelmann D, Jaros D, Rohm H (2005) Identification of color optima of commercial tomato catsup. European Food Research and Technology 221, 662-666

Heidenreich S, Jaros D, Rohm Harald, Ziems A (2004) Relationship between water activity and crispness of extruded rice crisps. Journal of Texture Studies 35, 621-633

Weinrichter B, Sollberger H, Ginzinger W, Jaros D, Rohm H (2004) Adjunct starter properties affect characteristic features of Swiss-type cheese. Nahrung/Food 48, 37-39

Jaros D, Rohm H (2003) Controlling the texture of fermented dairy products: the case of yoghurt. In: Dairy Processing. Improving Quality, G Smit (ed), 155-184, Woodhead Publishing, Cambridge

Jaros D, Rohm H (2003) The rheology and textural properties of yoghurt. In: Texture in Food, Vol. 1: Semi-solid foods, B McKenna (ed), 321-349, Woodhead Publishing, Cambridge

Rohm H, Jaros D (2002) Rheology of milk and dairy products. Instrumentation. Encyclopedia of Dairy Sciences (H.Roginsky, P.F.Fox, J.Fuquay, eds.), Academic Press, London, 2438-2445

Jaros D, Haque A, Kneifel W, Rohm H (2002) Influence of the starter culture on the relationship between dry matter content and physical properties of stirred yoghurt. Milchwissenschaft 57, 447-450

Jaros D, Rohm H, Haque A, Bonaparte C, Kneifel W (2002) Influence of the starter culture on the relationship between dry matter content and physical properties of set-style yoghurt. Milchwissenschaft 57, 325-328

Rohm H, Jaros D (2001) Identification of sensory colour optima of strawberry yogurts. Journal of Food Quality 24, 79-86

Jaros D, Petrag J, Rohm H, Ulberth F (2001) Influence of milk fat composition on mechanical and rheological properties of processed cheese. Applied Rheology 11, 19-25

Jaros D, Ginzinger W, Tschager E, Leitgeb R, Rohm H (2001) Application of soilseed feeding to reduce firmness of hard cheeses produced in the winter feeding period. International Dairy Journal 11, 611-619

Pirisi A, Achilleos C, Jaros D, Noel Y, Rohm H (2000) Rheological characterization of protected denomination of origin-(PDO)-cheeses made from ewe's milk. Milchwissenschaft 55, 257-259

Jaros D, Rohm H, Strobl M (2000) Appearance properties - a significant contribution to food quality? Food Science and Technology 33, 320-326

Weinrichter B, Rohm H, Jaros D (2000) Mechanical properties of unpressed semi-hard cheeses by uniaxial compression. Journal of Texture Studies 31, 141-152

Ginzinger W, Jaros D, Mayer HK, Rohm H, Tschager E (1999) Raw milk flora affects composition and quality of Bergkäse. 2. Chemical composition. Le Lait 79, 397-410

Ginzinger W, Jaros D, Lavanchy P, Rohm H (1999) Raw milk flora affects composition and quality of Bergkäse. 3. Physical and sensory properties. Le Lait 79, 411-421

Jaros D, Jenny B, Rohm H (1998) Characteristics and description of Vorarlberger Bergkäse. 3. Sensory properties. Milchwissenschaft 53, 143-147

Gamsjäger C, Ginzinger W, Jaros D, Rohm H, Tschager E (1998) Characteristics and description of Vorarlberger Bergkäse. 4. Composition. Milchwissenschaft 53, 194-197

Ginzinger W, Jaros D, Mayer HK, Riedler-Hellrigl M, Rockenbauer C, Rohm H, Tschager E (1998) Characteristics and description of Vorarlberger Bergkäse. 5. Proteolysis. Milchwissenschaft 53, 320-324

Ginzinger W., Jaros D, Rohm H (1998) Characteristics and description of Vorarlberger Bergkäse. 6. General implications on quality. Milchwissenschaft 53, 381-385

Rohm H, Jaros D (1997) Colour of hard cheese. 2.Factors of influence and relation to compositional parameters. Zeitschrift für Lebensmitteluntersuchung und -Forschung 204, 259-264

Jaros D, Ginzinger W, Tschager E, Mayer HK, Rohm H (1997) Effects of water addition on composition and fracture properties of Emmental cheese. LeLait 77, 467-477

Rohm H, Jaros D, de Haan M (1997) A video-based method for the determination of true stress-strain relationships in uniaxial compression experiments of selected foods. Journal of Texture Studies 28, 245-255

Rohm H, Strobl M, Jaros D (1997) Colour affects perception of butter spreadability. Zeitschrift für Lebensmitteluntersuchung und -Forschung 205, 108-110

Rohm H, Jaros D, Riedler-Hellrigl M (1997) A simple distillation method for the assessment of secondary proteolysis in hard cheese. Food Science and Technology 30, 767-769

Rohm H, Kneifel W, Laimböck W, Desangles C, Ginzinger W, Eliskases-Lechner F, Jaros D (1997) Characteristics and description of Vorarlberger Bergkäse. 1. Data collection and microbiology. Milchwissenschaft 52, 569-573

Jaros D, Rohm H (1997) Characteristics and description of Vorarlberger Bergkäse. 2. Appearance and texture properties. Milchwissenschaft 52, 625-629

Rohm H, Jaros D, Benedikt J (1996) Constant strain rate compression of biopolymer gels. Journal of Texture Studies 26, 665-674

Rohm H, Tschager E, Jaros D (1996) Determination of proteolysis in Swiss cheese: Comparison of the Kjeldahl method and a sprectrophotometric OPA assay. Food Science and Technology 29, 191-194

Rohm H und Jaros D (1996) Colour of hard cheese. 1. Description of colour properties and effects of maturation. Zeitschrift für Lebensmitteluntersuchung und -Forschung 203, 241-244

Rohm H, Ginzinger W, Jaros D, Tschager E, Rockenbauer C (1996) Einfluß der Reifungsart auf ausgewählte Qualitätsparameter und Textur von Emmentalerkäse. dmz Lebensmittelindustrie und Milchwirtschaft 117, 1040-1047

Rohm H, Ginzinger W, Jaros D, Tschager E (1996) Composition and fracture properties of Emmental cheese as affected by seasonal variations. Milchwissenschaft 51, 680-683

Rohm H, Jaros D, Rockenbauer C, Riedler-Hellrigl M, Uniacke-Lowe T, Fox PF (1996) Comparison of ethanol and trichloracetic acid precipitation for measurement of proteolysis in Emmental cheese. International Dairy Journal 6, 106-1077

Jaros D, Tschager E, Ginzinger W, Rohm H (1996) Ausgewählte Qualitätsparameter von österreichischem Blockemmentaler. Milchwirtschaftliche Berichte 126, 15-18

Rohm H, Jaros D, Benedikt J (1995) Teigeigenschaften von österreichischem Hart- und Halbhartkäse - ein Vergleich. Ernährung/Nutrition 19, 115-118

Jaros D, Rohm H (1994) Uniaxial compression of cheese at constant strain rate. Rheology 4, 75-82

Rohm H, Benedikt J, Jaros D (1994) Comparison of two precipitation methods for determination of phosphotungstic acid soluble nitrogen in cheese. Food Science and Technology 27, 392-393

Rohm H, Jaros D, Lailach S, Fischer U (1994) Foods associated with descriptive texture terms. Food Science and Technology 27, 406-414

Kneifel W, Jaros D, Erhard F, (1993) Microflora and acidification properties of yogurt and yogurt-related products fermente with commercially available starter cultures. International Journal of Food Microbiology 18, 179-189

Kneifel W, Ulberth F, Erhard F, Jaros D (1992) Aroma profiles and sensory properties of yogurt and yogurt-related products. 1. Screening of commercially available starter cultures. Milchwissenschaft 47, 362-365

Kneifel W, Erhard F, Jaros D (1991) Production and utilization of some water-soluble vitamins by yogurt and yogurt-related starter cultures. Milchwissenschaft 46, 685-690

Presentations

Surber G, Rohm H, Jaros D (2021) Incorporation of exopolysaccharide-functionalized whey in semisolid dairy products. 12th NIZO Dairy Conference 2021 (online).

Surber G, Spiegel T, Dang BP, Wolfschoon-Pombo A, Rohm H, Jaros D (2021) Exopolysaccharides from Lactococcus lactis for tailoring cream cheese texture. IDF International Cheese Science and Technology Symposium (online)

Raak N, Jaros D, Rohm H (2021) Small  and large deformation rheology of acid-induced gels from enzymatically cross-linked caseinates. Annual European Rheology Conference (online)

Kizzie-Hayford N, Dabie K, Kyei-asantei B, Ampofo-Asiama J, Zahn S, Jaros D, Rohm H (2020) Effects of storage temperature of tiger nuts (Cyperus esculentus L) on the proximate composition, fermentation kinetics and properties of lactic acid fermented tiger nut milk. ISEKI e-Conference "Food Quality and Texture in Sustainable Production and Consumption" (Poster)

Jaros D (2019) Clean label texture modulation of fermented dairy products. 4th International Symposium on Contemporary Food Engineering, Guangzhou

Jaros, D (2019) Mikrobielle Exopolysaccharide - Herstellung, Aufbereitung und Einsatz als Verdickungsmittel. 19. FEI Kooperationsforum, Bonn

Nachtigall C, Berger C, Kovanovic T, Wefers D, Jaros D, Rohm H (2019) external stress leads to structure disruption of exopolysaccharides from lactic acid bacteria. 20th Gums and Stabilisers for the Food Industry Conference, San Sebastian

Nachtigall C, Wefers D, Jaros D, Rohm H (2019) Extrazelluläre Polysaccharide von Streptococcus thermophilus DGCC7710: Strukturaufklärung und Auswirkungen einer Microfluidizer-Behandlung. 48. Deutscher Lebensmittelchemikertag, Dresden (Poster)

Raak N, Abbate RA, Boye S, Lederer A, Rohm H, Jaros D (2019) Acid gelation of enzymatically cross-linked caseinates: Relationship between molecular characteristics, rheology and gel microstructure. 8th International Symposion on Food Rheology and Structure, Zurich

Raak N, Abbate RA, Boye S, Lederer A, Rohm H, Jaros D (2019) Acid gelation of enzymatically cross-linked casein: Form molecular level to network formation. 20th Gums and Stabilisers for the Food Industry Conference, San Sebastian (Poster)

Schmidt C, Jaros D, Rohm H (2019) Potential der Ionenmobilitätsspektroskopie als Schnellmethode zur Qualitätsüberwachung in der Lebensmittelproduktion. simul+ Werkstatt Ernährungswirtschaft, Waldheim

Surber G, Schab D, Jaros D, Rohm H (2019) Rheological, tribological and phase-separating properties of concentrated acid gel suspensions in the presence of polymers and at defined particle size distributions. 8th International Symposion on Food Rheology and Structure, Zurich

Surber G, Bulla J, Schauer T, Jaros D, Rohm H (2019) Potential of exopolysaccharids from lactic acid bacteria for the stabilisation of emulsions. 20th Gums and Stabilisers for the Food Industry Conference, San Sebastian (Poster)

Surber G, Wefers D, Spiegel T, Wolfschoon-Pombo A, Mende S, Jaros D, Rohm H (2019) Extrazelluläre Polysaccharide von Milchsäurebakterien: Zusammenhang von molekularer Struktur und Textur von Frischkäse. 48. Deutscher Lebensmittelchemikertag, Dresden (Poster)

Abbate RA, Alkhalaf M, Raak N, Boye S, Rohm H, Jaros D, Lederer A (2018) Cross-linking of caseins with microbial transglutaminase: a comprehensive analysis using asymmetrical flow field flow fractionation. 4th International Conference on Food Chemistry and Technology, Berlin

Abbate RA, Raak N, Boye S, Rohm H, Jaros D, Lederer A (2018) Application of asymmetric flow field flow fractionation for the characterization of caseins cross-linked by microbial transglutaminase. 19th International Symposion on Field- and Flow-based Separations, Columbia, SC, USA

Abbate RA, Raak N, Heimann M, Alkhalaf M, Boye S, Rohm H, Jaros D, Lederer A (2018) Effect of the ionic milieu on the size distribution and conformation of cross-linked caseins. 19th International Symposion on Field- and Flow-based Separations, Columbia, SC, USA (Poster)

Bulla J, Surber G, Schauer T, Jaros D, Rohm H (2018) Exopolysaccharide von Milchsäurebakterien: Eignung als Verdickungsmittel in Modellemulsionen. GDL - Kongress Lebensmitteltechnologie 2018, Bremerhaven

Häffele F, Mende S, Jaros D, Rohm H, Nirschl H (2018) Separation von Starterkulturen: Sedimentations- und Kompressionsverhalten. ProcessNet Jahrestagung Lebensmittelverfahrenstechnik, Berlin

Nachtigall C, Mende S, Berger C, Häffele F, Jaros D, Nirschl H, Rohm H (2018) Separation von Starterkulturen: Scherinduzierte Veränderungen in exopolysaccharidhaltigen fermentierten Medien. ProcessNet Jahrestagung Lebensmittelverfahrenstechnik, Berlin

Nachtigall C, Berger C, Kovanovic T, Wefers D, Jaros D, Rohm H (2018) Impact of shear treatment on rheological and molecular properties of microbial exopolysaccharides. 27th Nordic Rheology Conference, Trondheim (Poster)

Nachtigall C, Kovanović T, Korch K, Jaros D, Rohm H (2018) Gewinnung mikrobieller Exopolysaccharide: Vereinfachung des Isolierungsverfahrens ohne Funktionalitätsverlust. GDL - Kongress Lebensmitteltechnologie 2018 , Bremerhaven

Raak N, Brehm L, Leidner R, Henle T, Rohm H, Jaros D (2018) Hydrolyse von Säurecasein durch indigenes Plasmin: Auswirkungen auf Quervernetzung und Gelbildung. GDL - Kongress Lebensmitteltechnologie 2018 , Bremerhaven (Poster)

Raak N, Abate AA, Lederer A, Jaros D, Rohm H (2018) Effects of enzymatic cross-linking on the rheological properties of sodium caseinate suspensions. 7th Pacific RIM Conference on Rheology, Jejo, Korea

Raak N, Rohm H, Jaros D (2018) Time-dependent mechanical spectra of acid gels from cross-linked caseinates. 17th Food Colloids Conference, Leeds, UK (Poster)

Schmidt C, Reck M, Wendt J, Schneider Y, Jaros D, Rohm H (2018) Potential der Ionenmobilitätsspektroskopie zur Qualitätsüberwachung bei der Kakaoverarbeitung. GDL - Kongress Lebensmitteltechnologie 2018 , Bremerhaven

Surber G, Nachtigall C, Jaros D, Rohm H (2018) Exopolysaccharides in fermented dairy products: Effects on sedimentation behaviour during manufacture and storage. International Conference and Workshop Dispersion Analysis & Materials Testing, Berlin, Germany

Surber G, Bulla J, Schäper C, Nitschel N, Rohm H, Jaros D (2018) Relating particular properties of Lactococcus lactis exoploysacharides to the rheological characteristics of fresh and white cheese. 27th Nordic Rheology Conference, Trondheim

Abbate RA, Raak N, Brehm L, Boye S, Rohm H, Jaros D, Lederer A (2017) Characterization of the enzymatic cross-linking of caseins by mTGase. 30th International Symposium on Polymer Analysis and Characterization, Linz, Österreich (Poster)

Abbate RA, Raak N, Jaros D, Rohm H, Lederer A (2017) Understanding casein assembly by field flow fractionation and related methods. 30th International Symposium on Polymer Analysis and Characterization, Linz, Österreich

Mende S, Haeffele F, Nachtigall C, Jaros D, Nirschl H, Rohm H (2017) Behavior of exopolysaccharide producing starter cultures after homogenization. 12th International Symposium on Lactic Acid Bacteria, Egmond aan Zee, The Netherlands  (Poster)

Nachtigall C, Weber C, Mende S, Jaros D, Rohm H (2017) Cell wall attached exopolysaccharides and their influence on the cell surface properties of lactic acid bacteria. 12th International Symposium on Lactic Acid Bacteria, Egmond aan Zee, The Netherlands

Raak N, Abbate RA, Brehm L, Lederer A, Rohm H, Jaros D (2017) Enzymatic casein polymerisation studied by SEC-MALS. 19th Gums & Stabilisers for the Food Industry Conference, Berlin (Poster)

Raak N, Geißler P, Penke Y, Rohm H, Jaros D (2017) Enzymatically cross-linked sodium caseinate for enrichment of acid milk gels. 10th NIZO Dairy Conference, Papendal, The Netherlands

Raak N, Rohm H, Jaros D (2017) Untersuchung der Gelbildung von enzymatisch polymerisiertem Casein durch zeitbasierte Multiwave-Tests. 8. TA-Anwendertreffen Rheologie, Erlangen

Raak N, Schöne C, Rohm H, Jaros D (2017) Effect of ionic strength on enzymatic polymerisation and acid-induced gelation of caseinate. 19th Gums & Stabilisers for the Food Industry Conference, Berlin

Surber G, Nachtigall C, Jaros D, Rohm H (2017) Time-resolved sedimentation behaviour of stirred milk gels. 19th Gums & Stabilisers for the Food Industry Conference, Berlin (Poster)

Surber G, Mende S, Constantinescu V, Jaros D, Rohm H (2017) How the type of exopolysaccharide affects the rheological properties of fermented products. 11th Annual European Rheology Conference, Copenhagen

Surber G, Bach E, Jaros D, Rohm H (2017) Relating particular properties of exopolysaccharides from Streptococcus thermophilus to the characteristics of fermented milks. 12th International Symposium on Lactic Acid Bacteria, Egmond aan Zee, The Netherlands (Poster)

Kizzie-Hayford N, Jaros D, Zahn S, Rohm H (2016) Effects of protein enrichment in microbiological, physicochemiocal and sensory properties of fermented tiger nut milk. 4th ISEKI Food Conference, Vienna

Kizzie-Hayford N, Jaros D, Rohm H (2016) Effects of protein enrichment and microbial tranglutaminase on the properties of fermented tiger nut milk. GDL Kongress Lebensmitteltechnologie 2016, Lemgo

Kizzie-Hayford N, Jaros D, Rohm H (2016) Technologische Überlegungen zur Integration von Erdmandeln in die Nahrungskette: Fermentierte joghurtähnliche Produkte. GDL Symposium "Vegetarische und vegane Lebensmittel - eine technologische Herausforderung?", Bremerhaven

Mende S, Häffele F, Jaros D, Nirschl H, Rohm H (2016) Veränderung der Eigenschaft von Starterkulturen nach mechanischer Beanspruchung. GDL Kongress Lebensmitteltechnologie 2016, Lemgo

Nachtigall C, Mende S, Jaros D, Rohm H (2016) Kettenwachstum von Streptococcus thermophilus in Abhängigkeit von der Fermentation. GDL Kongress Lebensmitteltechnologie 2016, Lemgo (Poster)

Raak N, Boye S, Lederer A, Rohm H, Jaros D (2016) Compositional effects on the association of casein. 18th International Symposium on Field- and Flow-base Separations, Dresden (Poster)

Raak N, Jaros D, Rohm H (2016) Potential of Thromboelastometry and Multispeckle Diffusing Wave spectroscopy for monitoring acid-induced casein elation. 25th Nordic Rheology Conference, Helsinki

Surber G, Mende S, Jaros D, Rohm H (2016) Schleimig oder cremig? - Wie Polysaccharide den Fadenzug von gerührten Milchgelen beeinflussen. GDL Kongress Lebensmitteltechnologie 2016, Lemgo

Mende S, Jaros D, Rohm H (2015) Mikrobielle Polysaccharide in Milchgelen:
Eigenschafts-Funktions-Beziehungen. 7. TA Anwendertreffen, Erlangen

Raak N, Rohm H, Jaros D (2015) The role of beta-casein for the structuring of acid-induced
casein gels: Conclusions drawn from unusual gelation experiments. 9th NIZO Dairy Conference, Papendal

Boye S, Geisler M, Raak N, Jaros D, Rohm H, Lederer A (2014) Investigation of enzymatically cross-Linked casein by AF4-LS. FFF 2014, Salt Lake City

Jaros D, Rohm H (2014) Stellschrauben bei der Milchfermentation - Alles schon bekannt? MIV Tagung, Fulda

Mende S, Jaros D, Rohm H (2014) How exopolysaccharides change acid milk gel properties. 5th IDF Symposium on Science and Technology of Fermented Milk, Sydney

Raak N, Boye S, Lederer A, Rohm H, Jaros D (2014) Cross-linking affects rearrangements in acid casein gels: Evaluation of acidification conditions. 23rd Nordic Theology Conference, Reykjavik

Tzschoppe M, Jaros D, Rohm H (2014) Potenzial der Ionenmobilitätsspektroskopie zur Charakterisierung von Hopfen. GDL - Kongress Lebensmitteltechnologie 2014, Frankfurt/Rodgau

Jaros D, Schwarzenbolz U, Raak N, Schmidt C, Löbner J, Rohm H (2013) Cross-linking with microbial transglutaminase: relationship between oligomerisation degree and stiffness of acid casein gels. 8th NIZO Dairy Conference, Papendal

Jaros D, Schmidt C, Rohm H (2013) Polymerization degree of milk proteins cross-linked with microbial transglutaminase. Impact on the rheology of milk gels. GVC/Dechema Diskussionstagung, Bad Wildungen (Poster)

Mende S, Rohm H, Jaros D (2013) Purified exopolysaccharides from S. thermophilus: characterisation and effects on acid milk gels. Dairy Conference 2013, Hohenheim

Mende S, Rohm H, Jaros D (2013) Freie und kapsuläre Exopolysacchride von S. thermophilus ST-143. Lebensmittelchemikertag, Braunschweig

Mende S, Dong T, Rohm H, Jaros S (2013) Synthese und Charakterisierung von Exopolysacchariden aus Milchsäurebakterien. GVC/Dechema Diskussionstagung, Bad Wildungen

Mende S, Peter M, Bartels K, Dong T, Rohm H, Jaros D (2013) Addition of exopolysacharides from S. thermophilus or dextran to milk prior to acidification: A comparative study. 22nd Conference of the Nordic Society of Rheology, Copenhagen

Ardelean L, Jaros D, Rohm H (2012) Comparative study on transglutaminase cross-linked cow and goat milk gels. 6th Central European Congress on Food, Novi Sad

Jaros D, Heidig C, Partschefeld C, Henle T, Rohm H (2012) Erhitzung und Mikrofiltration zum Einbau von Molkenproteinen in die Käsematrix. Transfertagung "Biotechnologie mit der wir leben", Technische Universität Dresden (Poster)

Jaros D, Mende S, Mentner C, Bartels K, Peter M, Rohm H (2012) Do microbial exopolysaccharides enhance textural properties of milk gels when added prior to acidification? International Symposion on Food Rheology and Structure, Zurich

Mende S, Jaros D, Rohm H (2012) Exopolysaccharide von Milchsäurebakterien: Kenntnisstand und Perspektiven. GDL Kongress Lebensmitteltechnologie 2012, Dresden

Mende S, Peter M, Bartels K, Rohm H, Jaros D (2012) Einfluss von Dextran auf das rheologische Verhalten von Milchgelen. GDL Kongress Lebensmitteltechnologie 2012, Dresden (Poster)

Mende S, Peter M, Bartels K, Rohm H, Jaros D (2012) Impact of polysaccharides from lactic acid bacteria on the rheological behaviour of acid milk gels. 21st Nordic Rheology Conference, Oslo

Mende S, Jaros D, Rohm H (2012) Exopolysaccharide von Milchsäurebakterien: kleine Ursache, große Wirkung. Transfertagung "Biotechnologie mit der wir leben", Technische Universität Dresden

Mutungi C, Passauer L, Onyango C, Jaros D, Rohm H (2012) Comparison of methods for starch crystallinity determination. 63th Starch Convention, Detmold

Rohm H, Jacob M, Jaros D (2012) Cheese yield and quality. Congress Altriformaggi, Avellino

Ardelean A, Jaros D, Rohm H (2011) Influence of transglutaminase treatment on acid-induced gels from enriched goat milk. Milchkonferenz, Bern

Büchner C, Thomas S, Jaros D, Rohm H (2011) Comparison of fast-responding thermal-death-time tubes and successive sampling to assess bacteria inactivation. 12. Fachymposium für Lebensmittelmikrobiologie, Damp (Poster)

Mende S, Jacob M, Jaros D, Rohm H, Henle T (2011) Alpha-Lactalbumin as substrate for lactic acid bacteria to produce ACE inhibitory peptides. 10th Lactic Acid Bacteria Conference, Egmond aan Zee (Poster)

Mende S, Jaros D, Rohm H (2011) Exopolysaccharides from Streptococcus thermophilus ST-143. 10th Lactic Acid Bacteria Conference, Egmond aan Zee (Poster)

Mende S, Jaros D, Rohm H (2011) Charakterisierung von Exopolysacchariden verschiedener Milchsäurebakterien. Lebensmittelchemikertag, Halle (Poster)

Mende S, Krzyzanowski L, Jaros D, Rohm H (2011) Exopolysaccharidbildung von Milchsäurebakterien: Optimierung der Ausbeute in Bioreaktorversuchen. 12. Fachymposium für Lebensmittelmikrobiologie, Damp

Mende S, Thomas S, Mentner C, Jaros D, Rohm H (2011) Addition of purified exopolyxaccharides from lactic acid bateria affects the rheological behaviour of skim milk gels. Nordic Rheology Conference, Helsinki (Poster)

Mutungi C, Onyango C, Jaros D, Rohm H (2011) Structural characteristics of enzyme resistant starch type Ill: An example of de-branched and hydrothermally treated Cassava starch. 62. Starch Convention, Detmold

Mutungi C, Schuldt S, Onyango C, Schneider Y, Jaros D, Rohm H (2011) Structure elucidation of polymeric materials by dynamic vapour sorption: example starch. TA Anwendertage, Würzburg

Jaros D, Chromik C, Partschefeld C, Henle T, Rohm H (2010) Inclusion of whey proteins in cheese curd through heating and microfiltration. 2nd International Conference on Food Science and Technology, Chester, UK (Poster)

Jaros D, Dürrschmied K, Forker A, Rohm H (2010) Sensory texture descriptors are multidimensional. A sense of quality - Fourth European Conference on Sensory and Consumer Research, Vitoria, Spain. 

Jaros D, Jacob M, Rohm H (2010) Cheese making experiments in pilot and production scale revealed distinct differences in cheese yield and sensory quality as affected by the coagulant. 2nd International Conference on Food Science and Technology, Chester, UK

Forker A, Jaros D, Rohm H (2009) Textureigenschaften - Definitionen und Begriffsbestimmungen. DLG Lebensmitteltage, Darmstadt (Poster)

Jacob M, Jaros D, Rohm H (2009) Einfluss von Gerinnungsenzymtyp auf Käseausbeute und Käsequalität. Milchkonferenz, Wien

Jacob M, Jaros D, Rohm H (2009) Unspezifische proteolytische Aktivität von Gerinnungsenzymen und deren Einfluss auf die  Käseausbeute. DGL Kongress Lebensmitteltechnologie, Lemgo

Jaros D, Thamke I, Rohm H (2009) Single cultivar cloudy apple juices: Sensory properties and consumer preferences. 8th Pangborn Sensory Science Symposium, Florenz, Italien (Poster)

Jaros D, Thamke I, Rohm H (2009) Analytische und sensorische Bewertung von Direktsäften aus Tafeläpfeln. GDL Kongress Lebensmitteltechnologie, Lemgo

Jaros D, Heidig C, Rohm H (2009) Erhitzung und Mikrofiltration zum Einbau von Molkenproteinen in die Käsematrix. Milchkonferenz, Wien (Poster)

Mutungi C, Rost F, Jaros D, Rohm H (2009) Strukturelle Eigenschaften von resistenter Stärke Typ III aus entzweigter Maniok – (Manihot esculenta Crantz) – Stärke. GDL Kongress Lebensmitteltechnologie, Lemgo

Mutungi C, Onyango C, Jaros D, Rohm H (2009) Structural characteristics of recrystallized linear alpha-D-(1,4) glucans derived from mild-acid modified starch. EFFoST-European Federation for Food Science and Technology conference, Budapest, Hungary (Poster)

Jacob M, Enzmann K, Jaros D, Rohm H (2008) Gerinnungsenzyme unterschiedlicher Herkunft: Dicklegungseigenschaften und Proteolyse. 36.Deutscher Lebensmittelchemikertag, Kaiserslautern (Poster)

Jaros D, Jacob M, Rohm H (2008) Trying to better understand the rheological behavior of acid gels from various dairy-based substrates treated with microbial transglutaminase. Nordic Rheology Conference, Copenhagen

Seitler K, Jaros D, Rohm H (2008) Temperature and pH affects the physical properties of milk gels from animal rennet and microbial coagulants. 5th IDF Congress on Cheese Ripening, Berne, Switzerland

Heidig C, Jaros D, Rohm H (2007) Die enzymatische Quervernetzung von Milch beeinflusst die rheologischen Eigenschaften von gerührtem Joghurt. Milchkonferenz 2007, Wien

Jacob M, Jaros D, Rohm H (2007) Rheologische Eigenschaften von Säuregelen aus enzymatisch quervernetzten Caseinlösungen. Milchkonferenz 2007, Wien

Jaros D, Hofmann T, Rohm H (2007) Kohlenstoffdioxidfreisetzung während der Reifung von Sauermilchkäse. Milchkonferenz 2007, Wien (Poster)

Jaros D, Jacob M, Nöbel S, Heidig C, Partschefeld C, Rohm H (2007) Gels from enzymatically modified milks: Impact of acidification agent on their physical and rheological properties. International Conference on Food Science  and Technology, Chester

Jaros D, Seitler K, Rohm H (2007) Einfluss technologischer Parameter auf die Wirkung von Labpräparaten. GDL-Kongress "Lebensmitteltechnologie 2007", Hamburg

Jaros D, Spieler C, Kleinschmidt T, Rohm H (2007) Molkenpermeatpulver zur partiellen Süßung von Fruchtjoghurt. Milchkonferenz 2007, Wien (Poster)

Jaros D, Pätzold J, Rohm H (2006) Impact of heating and enzymatic crosslinking on the rheological properties of acidified milk gels. 4th International Conference on Food Rheology and Structure, Zurich, Switzerland

Heidig C, Jaros D, Rohm H (2006) Die enzymatische Quervernetzung von Milch beeinflusst technofunktionelle Eigenschaften von gerührtem Joghurt. INNOFOOD 2006, Bernburg

Jaros D, Pätzold J, Rohm H (2006) Charakterisierung von gerührtem Joghurt aus enzymatisch behandelter Milch. 35.Deutscher Lebensmittelchemikertag, Dresden (Poster)

Jaros D (2005) Rheologische Charakterisierung von enzymatisch modifizierten Milchgelen. Anwendertreffen Rheologie, TA Instruments, Erlangen

Jaros D, Partschefeld C, Döhler A, Menendez O, Pätzold J, Richter S, Rohm H, Henle T (2005) Struktur-Funktionsbeziehung Transglutaminase-modifizierter Milchproteine. 2. Physikalische Konsequenzen. GDL-Kongress "Lebensmitteltechnologie 2005", Dresden

Partschefeld C, Jaros D, Döhler A, Menendez O, Pätzold J, Richter S, Schwarzenbolz U, Rohm H, Henle T (2005) Struktur-Funktionsbeziehung Transglutaminase-modifizierter Milchproteine. 1. Chemische Grundlagen. GDL-Kongress "Lebensmitteltechnologie 2005", Dresden

Bachmann HP, Ginzinger W, Jaros D, Rohm H, Weinrichter B (2004) Production of Emmental cheese with adjunct starters with varying degree of autolysis. IDF Symposium on Cheese: Ripening, Characterization & Technology, Prag (Poster)

Bachmann HP, Ginzinger W, Jaros D, Rohm H, Weinrichter B (2004) Effects of adjunct starters on characteristic quality attributes of hard cheese. IDF Symposium on Cheese: Ripening, Characterization & Technology, Prag (Poster)

Rohm H, Jaros D, Weinrichter B, Bachmann H P, Ginzinger W (2004) Zusatzstarter verbessern die Qualität von Hartkäse aus Rohmilch. INNOFOOD 2004, Köthen

Ginzinger W, Jaros D, Rohm H, Sollberger H, Weinrichter B (2003) Use of adjunct starters to improve quality of Emmental cheese. European Dairy Congress 03, Portoroz (Poster)

Jaros D, Haft D, Rohm H (2003) Einsatz von nanofiltrierter Milch in der Joghurtproduktion. Lebensmitteltechnologie 2003, GDL-Tagung, Stuttgart-Hohenheim (Poster)

Jaros D, Rohm H, Kneifel W, Bonaparte C (2001) Effect of process conditions on the physical properties of yogurt. Symposion Exopolysaccharides from Lactic Acid, Brussels (Poster)

Jaros D (2001) Neue mikroskopische Methoden zur Sichtbarmachung der Mikrostruktur von Käse. Rotholzer Käsetage, Alpbach Rohm H, Jaros D (2001) Verbesserung der Textureigenschaften von Hartkäse aus der Winterperiode durch Modifikation der Milchviehfütterung. ALVA-Tagung, Wolfpassing

Rohm H, Ginzinger W, Petrag J, Jaros D (2000) Feeding significantly affects texture properties of semi-hard cheese. 2nd International Symposium on Food Rheology and Structure, Zürich

Jaros D, Petrag J, Rohm H, Ulberth F (2000) Einfluss der Fettzusammensetzung auf Rheologie und Textur von Schmelzkäse. Rotholzer Käsetage, Alpbach

Rohm H, Jaros D (1999) Beeinflussung rheologischer und texturaler Eigenschaften von fettreichen Milchprodukten. Verhandlungen der deutschen physikalischen Gesellschaft, Leipzig

Rohm H (1999) Beeinflussung der Textur von Hart- und Schnittkäse durch Fütterungsmaßnahmen. Rotholzer Käsetage, Alpbach

Rohm H, Ginzinger W, Jaros D, Tschager E (1999) Modifizierung der Milchviehfütterung zur Beeinflussung von Qualität und Textur von Rohmilch-Hartkäse. Milchkonferenz, Kiel

Jaros D, Eliskases-Lechner F, Ginzinger W, Tschager E, Rohm H (1999) Einluß der Rohmilchflora auf Zusammensetzung und Qualität von Bergkäse. Milchkonferenz, Kiel

Jaros D (1999) Wechselwirkung zwischen Farbe und sensorischen Streichfähigkeitsbewertungen von Butter. 6.Tagung für Lebensmittelrheologie, Detmold

Rohm H, Jaros D (1999) Farbmetrische Applikationen zur Qualitätsbewertung von Milchprodukten - Ausgewählte Beispiele. Dreiländertagung der Gesellschaft Deutscher Lebensmitteltechnologen e.V., München-Freising

Jaros D, Rohm H, Kneifel W, Bonaparte C (1999) Standardprotokolle zur Laborproduktion von stichfestem Joghurt und Rührjoghurt auf Basis physikalischer Parameter. 6.Tagung für Lebensmittelrheologie, Detmold

Rohm H, Jaros D, Ginzinger W (1999) Einfluß der Fettqualität auf rheologische und mechanische Eigenschaften von Käse. 6.Tagung für Lebensmittelrheologie, Detmold

Rohm H, Jaros D (1998) Colour properties of selected dairy products: interrelation with texture and hedonic aspects ICODRL-Meeting Sensory and instrumental characterization of the texture and flavour of dairy products, Bern

Jaros D, Rohm H (1998) Sensory evaluation of physical properties of hard cheese by optimum scales and interrelation with instrumental results ICODRL-Meeting Sensory and instrumental characterization of the texture and flavour of dairy products, Bern

Jaros D, Rohm H (1998) Bedeutung der Rohmilch für die Herstellung und Qualität von Bergkäse Rotholzer Käsetage, Mayrhofen

Rohm H, Jaros D, Ginzinger W, Tschager E, Mayer HK, Eliskases-Lechner F (1998) Raw milk flora significantly affects quality and composition of Austrian Bergkäse. Quality and Microbiology of Traditional and Raw Milk Cheeses, Dijon

Rohm H, Jaros D, Ginzinger W, Tschager E (1998) Can rapeseed feeding be used to modify physical properties of raw milk cheeses produced in the winter period? Quality and Microbiology of Traditional and Raw Milk Cheeses, Dijon

Rohm H, Jaros D, Weinrichter B (1998) An attempt to measure texture properties of open cheeses by uniaxial compression. Quality and Microbiology of Traditional and Raw Milk Cheeses, Dijon

Jaros D, Rohm H (1997) Teigfarbe von Hartkäse - Grundlagen und Einflußfaktoren. Rotholzer Käsetage, Rotholz Jaros D, Rohm H (1997) Charakterisierung von Bergkäse. Milchkonferenz, Berlin

Eliskases-Lechner F, Rohm H, Jaros D (1997) The effect of pasteurization on Austrian Bergkäse: evolution of microflora and role of raw milk Colloque Du terroir au gout des Fromages, Besancon

Rohm H, Jaros D, Ginzinger W (1996) Effects of water addition on rheology and texture of Emmental cheese. IDF Symposion 'Ripening and Quality of Cheeses, Besancon

Jaros D, Rohm H, Ginzinger W, Tschager E (1996) An attempt to characterize 'Vorarlberger Bergkäse', a regional Austrian cheese variety. IDF Symposion 'Ripening and Quality of Cheeses, Besancon

Rohm H, Jaros D (1996) A proposed measure for colour properties of hard cheese. IDF Symposion 'Ripening and Quality of Cheeses, Besancon

Rohm H, Jaros D, Benedikt J (1996) Bestimmung von Spannungs/Deformations-Kurven von festen Lebensmittelsystemen bei konstanter Verformungsgeschwindigkeit. 4.Alpe-Adria Rheo-Workshop, Drobollach

Rohm H, Jaros D, de Haan M (1996) Anwendung einer videounterstützte Methode zur Bestimmung der Querdehnung bei uniaxialen Kompressionsversuchen. 5.Tagung für Lebensmittelrheologie, Detmold

Jaros D, Rohm H, Hend-Milnera I (1996) Viskosität von Rohmilch - Einflußfaktoren und hitzeinduzierte Veränderungen. 5.Tagung für Lebensmittelrheologie, Detmold

Rohm H, Jaros D (1995) Statistische Auswertung von Käsungsversuchen - ausgewählte Beispiele. Seminar 'Chemie, Mikrobiologie, Textur und Technologie von Großlochkäse', Rotholz

Rohm H, Jaros D (1995) Methoden zur Bestimmung der Textureigenschaften von Käse. Seminar 'Chemie, Mikrobiologie, Textur und Technologie von Großlochkäse', Rotholz

Jaros D, Rohm H (1995) Ausgewählte Einflußfaktoren auf die Textureigenschaften von Emmentaler. Seminar 'Chemie, Mikrobiologie, Textur und Technologie von Großlochkäse', Rotholz

Rohm H, Jaros D (1995) Grundlagen zur Farbmessung am Beispiel Emmentaler. Seminar 'Chemie, Mikrobiologie, Textur und Technologie von Großlochkäse', Rotholz

Jaros D, Rohm H (1995) Variationen der Farbeigenschaften von Emmentaler. Seminar 'Chemie, Mikrobiologie, Textur und Technologie von Großlochkäse', Rotholz

Rockenbauer C, Rohm H, Jaros D, Benedikt J (1995) Zur Bestimmung des Eiweißabbaus anhand der Stickstofffraktionierung. Seminar 'Chemie, Mikrobiologie, Textur und Technologie von Großlochkäse', Rotholz

Rohm H, Jaros D. (1995) Ausgewählte Wechselwirkungen zwischen physikalischen Teigeigenschaften und Inhaltsstoffen. Seminar 'Chemie, Mikrobiologie, Textur und Technologie von Großlochkäse', Rotholz

Jaros D, Rohm H, Riedler-Hellrigl M, Rockenbauer C (1995) Comparison of precipitation methods for determination of nitrogen distribution in cheese. Euro Food Chem VIII, Wien

Rockenbauer C, Mayer HK, Jaros D, Rohm H (1995) Electrophoretic methods to control variable conditions during the ripening of Emmental cheese. Euro Food Chem VIII, Wien

Rohm H, Jaros D (1995) Entwicklung der Farbeigenschaften von Hartkäse während der Reifung. Milchkonferenz, Berlin

Jaros D, Rohm H (1995) Einfluß technologischer Faktoren auf Textur und rheologische Eigenschaften von Emmentaler. Milchkonferenz, Berlin

Jaros D, Rohm H (1994) Einfluß der Wasserschüttmenge auf ausgewählte Qualitätsparameter von Emmentaler. Rotholzer Käsetage, Rotholz

Rohm H, Jaros D (1993) Lebensmittelassoziationen zu beschreibenden Texturbegriffen. 4. Tagung für Lebensmittelrheologie, Detmold

Jaros D, Rohm H (1993) Uniaxiale Kompression bei konstanter Deformationsgeschwindigkeit. 4. Tagung für Lebensmittelrheologie, Detmold

Heike Pfennig
Office Food Technology and Bioprocess Engineering
Phone: +49-351-463-32420
heike.pfennig(at)tu-dresden.de

Name

Dr.-Ing. Susanne Struck

Product technologies: Bakery

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Academic Education

• Studies of Food Technology at the Technische Universität Berlin (until 2012)
• Diploma thesis on 'Thermosonication of Smoothies - Influence on quality and shelf life' performed (2012)
• PhD Thesis on 'Interactions of wheat macromolecules and fibres from fruit processing by-products using model systems and the application example muffin' (2018)

Employments

• Scientist at the Institute of Food Technology and Bioprocess Engineering at the Technische Universität Dresden (since 2012)

Research focus

• Bakery products, extrusion, sustainable food production

Publications

Reißner A M, Brunner M, Struck S, Rohm H (2022) Thermo-mechanical processing of fibre-rich blackcurrant pomace to modify techno-functional properties. European Food Research and Technology, doi: 10.1007/s00217-022-04052-5

Reißner A-M, Struck S, Alba K, Proserpio C, Foschino R, Turner C, Hernando I, Zahn S, Rohm H (2021) Cross-national differences in consumer responses to savoury
crackers containing blackcurrant pomace. International Journal of Food Science & Technology, doi: 10.1111/ijfs.15290

Schmelter L, Rohm H, Struck S (2021) Gluten-free bakery products: Cookies made from different Vicia faba bean varieties. Future Foods, doi: 10.1016/j.fufo.2021.100038

Reißner, A.-M., Beer A, Struck S, Rohm H (2020) Pre-hydrated berry pomace in wheat bread: An approach considering requisite water in fiber enrichment. Foods 9, 1600

Struck S, Rohm H (2020) Food processing by-products as food ingredients. In: Valorization of Fruit Processing By-Products (C.M. Galanakis, Ed.) Academic Press Ltd., London, UK. pp. 1-16.

Diez-Sánchez E, Quiles A, Llorca E, Reissner A-M, Struck S, Rohm H, Hernando I (2019) Extruded flour as techno-functional ingredient in muffins with berry pomace. LWT - Food Science and Technology, doi: 10.1016/j.lwt.2019.108300

Struck H, Rohm H (2019) Fruit processing by-products as food ingredients. In: Valorization of Fruit Processing By-products (Ed. C.M. Galanakis). Academic Press, London, 1-16.

Quiles A, Llorca E, Schmidt C, Reissner A-M, Struck S, Rohm H (2018) Use of berry pomace to replace flour, fat or sugar in cakes. International Journal of Food Science and Technology, doi: 10.1111/ijfs.13765

Reißner A-M, Al-Hamimi S, Quiles A, Schmidt C, Struck S, Hernando I, Turner C, Rohm H (2018) Composition and physicochemical properties of dried berry pomace. Journal of the Science of Food and Agriculture, doi: 10.1002/jfsa.9302 

Struck S, Straube D, Zahn S, Rohm H (2018) Interaction of wheat macromolecules and berry pomace in model dough: Rheology and microstructure. Journal of Food Engineering 223, 109-115.

Schmidt C, Geweke I, Struck S, Zahn S, Rohm H (2017) Blackcurrant pomace from juice processing as partial flour substitute in savoury crackers: dough characteristics and product properties. International Journal of Food Science and Technology, doi: 10.1111/ijfs.13639

Quiles A, Campbell G M, Struck S, Rohm H, Hernando I (2016) Fiber from fruit pomace: A review of applications in cereal-based products. Food Reviews International, doi: 10.1080/87559129.2016.1261299

Struck S, Plaza M, Turner C, Rohm H (2016) Berry pomace - a review of processing and chemical analysis of its polyphenols. International Journal of Food Science and Technology, doi: 10.1011/ijfs.13112

Rohm H, Brennan C, Turner C, Günther E, Campbell G, Hernando I, Struck S, Kontogiorgos V (2015) Adding value to fruit processing waste: Innovative ways to incorporate fibers from berry pomace in baked and extruded cereal-based foods. foods 4, 690-697

Struck S, Gundel L, Zahn S, Rohm H (2015) Fiber enriched reduced sugar muffins from iso-viscous batters. LWT - Food Science and Technology, doi:10.1016/j.lwt.2015.07.053

Struck S, Jaros D, Brennan C S, Rohm H (2014) Sugar replacement in sweetened bakery goods. International Journal of Food Science & Technology, 49, 1963-1976

Schössler K, Jäger H, Büchner C, Struck S, Knorr D (2014) Non-thermal Processing Ultrasonication. In: Encyclopedia of Food Microbiology, Batt C (ed), 985-989, Elsevier

Presentations

Morejón Caraballo S, Sert D, Struck S, Rohm H (2021) Effects of solvent extraction on nutritional and technofunctional properties of pumpkin and sunflower press cake. EFFoST 35th International Conference, Lausanne (Poster).

Struck S, Rohm H (2021) Processing of berry pomace: challenges and impact on technofunctional properties. 1st Centre for Innovative Food Research Conference, Aarhus (online conference)

Reißner A-M, Beer A, Struck S, Rohm H (2020)Pre-hydrated berry pomace in wheat bread: An approach considering its water binding capacity. ISEKI e-Conference "Food Quality and Texture in Sustainable Production and Consumption" (Poster)

Sert D, Morejón Caraballo S, Struck S, Rohm H (2021) Evaluation of pumpkin and sunflower press cake as protein source and investigation of the effects of ultrasound assisted extraction on techno-functionality. EFFoST 35th International Conference, Lausanne (Poster).

Struck S, Rohm H (2019) Wertsteigernde Aufarbeitung von Johannisbeertrester. Professorentreff der Bauman--Gonser-Stiftung, Erlangen

Struck S, Rohm H (2019) Ballaststoffe in Backwaren – technologische
Herausforderungen und Verbraucherakzeptanz. 20. Dresdner Fachtagung für Ernährungsmedizin, Dresden

Struck S, Rohm H (2019) Wertsteigernde Aufarbeitung von Beerentrester. Netzsch Technical Days, Hanau

Struck S, Rohm H (2018) BERRYPOM - Innovative ways to incorporate berry pomace in cereal-based foods. Anuga Food Tec, Köln

Struck S, Rohm H (2018) Verwertung von Reststoffen aus der Lebensmittelproduktion
am Beispiel von Beerentrestern. 23. Fachtagung Nutzung nachwachsender Rohstoffe - Bioökonomie 3.0, Dresden

Reißner A-M, Struck S, Turner C, Rohm H (2017) Processing of berry pomace: lab vs. industrial scale. 21st EFFoST Conference, Sitges, Spanien (Poster).

Reißner A-M, Struck S, Al-Hamimi S, Turner C, Rohm H (2017) Berrypom: Processing and application of berry pomace. 21st EFFoST Conference, Sitges, Spanien (Poster).

Rohm H, Struck S (2017) BERRYPOM - Adding value to fruit processing waste. SUSFOOD meeting at the 21st EFFoST Conference, Sitges, Spanien.

Schmidt C, Kauschmann F, Ebert B, Struck S, Rohm H (2017) Innovative ways to incorporate fibres from berry pomace in extruded cereal-based foods. 1st Conference Innovations in Food Science and Technology, Erding, Germany.

Struck S (2017) BERRYPOM - A European project to enhance the value of berry pomace. GUDP Network project meeting, Aarhus, Denmark

Struck S, Kellner A, Straube D, Zahn S, Rohm H (2017) Anwendung von Fasern aus Nebenströmen der Fruchtsaftproduktion im Modellsystem Weizenteig. Jahrestreffen der ProcessNet-Fachgruppe Lebensmittelverfahrenstechnik, Bruchsal, Germany (Presentation)

Reißner A, Keschka M, Santos Arcos E, Struck S, Rohm H (2016) Aufbereitung von Beerentrester als Quelle von Ballaststoffen und Polyphenolen. GDL Kongress Lebensmitteltechnologie 2016, Lemgo, Germany

Struck S, Keschka M, Plaza M, Turner C, Rohm H (2016) Influence of the drying method on polyphenol content and antioxidant capacity of blackcurrant pomace. 4th ISEKI Food Conference, Vienna

Struck S, Rode E, Geweke I, Zahn S, Rohm H (2016) Application of berry pomace in brittle bakery products. 30th EFFoST International Conference, Vienna

Struck S, Rode E, Zahn S, Rohm H (2016) Integrating berry pomace into brittle bakery products. IUFoST World Congress of Food Science and Technology, Dublin (Poster)

Struck S, Rohm H (2015) Adding value to fruit processing waste: Innovative ways to incorporate fibers from berry pomace in baked and extruded cereal-based foods – A SUSFOOD project. Kooperationsforum Funktionelle Lebensmittel, Bayreuth (Poster)

Struck S, Adam J, Zahn S, Rohm H (2014) Physikalisch-chemische und ernährungsphysiologische Eigenschaften von ballaststoffangereicherten Muffins. GDL - Kongress Lebensmitteltechnologie 2014, Frankfurt/Rodgau

© Surber

Name

Dr.-Ing. Susann Zahn

Consumer science; Process engineering: Cleaning

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Academic Education

• Studies of Process Engineering at the Technische Universität Dresden (until 1993)
• Diploma thesis ('Technical possibilities of fat reduction in fried bakery products') performed at the Institute of Food Technology and Bioprocess Engineering
• Doctoral thesis ('Ultrasonic cutting of foods: Optimization by adaptation of processing parameters') 

Employments

• Assistant at the Tscheuschner & Bindler Engineering Company (1993 - 1994)
• Food Engineer (Quality Manager) at the Pulsnitzer Lebkuchenfabrik GmbH (1995 - 1997)
• Scientist at the Institute of Food Technology and Bioprocess Engineering at the Technische Universität Dresden (since 1998)

Research focus

• Sensory analysis of food
• Bakery technology
• Contamination of surfaces by food ingredients
• Cutting, in particular ultrasonic cutting

Publications

Schmidt C, Brunner M, Berger C, Zahn S, Rohm H (2022) Solubility and swelling of soils of native starch. Internatinal Journal of Food Science and Technology, doi: 10.1111/ijfs.15911

Kizzie-Hayford N, Ampofo-Asiama J, Zahn S, Jaros D, Rohm H (2021) Enrichting tiger nut milk with sodium caseinate and xanthan gum improves the physical stability and consumer acceptability. Journal of Food Technology Research 8, 40-49.

Kricke S, Böttcher K, Zahn S, Majschak JP, Rohm H (2021) Effect of physicochemical properties of native starches on cleaning in falling film and plane channel flow experiments. Heat Transfer Engineering, doi: 10.1080/01457632.2021.1963559

Reißner A-M, Struck S, Alba K, Proserpio C, Foschino R, Turner C, Hernando I, Zahn S, Rohm H (2021) Cross-national differences in consumer responses to savoury
crackers containing blackcurrant pomace. International Journal of Food Science & Technology, doi: 10.1111/ijfs.15290

Schab D, Zahn S, Rohm H (2021) Development of a caramel-based viscoelastic reference
material for cutting tests at different rates. Materials 14, 3798

Kizzie-Hayford N, , Dabie K, Kyei-Asante B, Ampofo-Asiama J, Zahn S, Jaros D, Rohm H (2020) Storage temperature of tiger nuts (Cyperus esculentus L) affects enzyme activity,proximate composition and properties of lactic acid fermented tiger nut milk derivedthereof. LWT - Food Science and Technology, doi: 10.1016/j.lwt.2020.110417

Kricke S, Böttcher K, Zahn S, Majschak J-P, Rohm H (2020) Effetc of physicochemical properties of native starcher on cleaning in falling film and plane channel flow experiments. Refereed Proceedings of the Heat Exchanger Fouling and Cleaning XIII Conference, Warsaw

Rohm H, Wessel B, Zahn S (2020) Temperature of sugar solutions during tasting affects sweetness difference thresholds. LWT - Food Science and Technology, doi: 10.1016/j.lwt.2020.110676

Reißner A-M, Wendt J, Zahn S, Rohm H (2019) Sodium-chloride reduction by substitution with potassium, calcium and magnesiumsalts in wheat bread. LWT - Food Science and Technology, doi: 10.1016/j.lwt.2019.03.069

Symmank C, Beer A, Zahn S, Rohm H (2019) Sensorische Claims - Lebensmittelwerbung am Point-of-Sale. in: Werbegeschichte(n) - Markenkommunikation zwischen Tradition und Innovation (S. Heinemann, Hrsg.), S. 171-190. Springer, Berlin.

Zahn S, Otto C, Rohm H (2019) Laminar flow cleaning of gelatinised, partially hydrolysed starch.  International Journal of Food Science & Technology, doi: 10.1111/ijfs.14327

Helbig M, Zahn S, Böttcher K, Rohm H, Majschak J-P (2018) Laboratory methods to predict the cleaning behaviour of egg yolk layers in a flow channel. Food and Bioproducts Processing, doi: 10.1016/j.fbp.2018.11.005

Mazo Rivas J C, Dietze M, Zahn S, Schneider Y, Rohm H (2018) Diversity of sensory profiles and physicochemical characteristics of commercial hot chocolate drinks from cocoa powders and block chocolates. European Food Research and Technology, doi: https://doi.org/10.1007/s00217-018-3054-z

Struck S, Straube D, Zahn S, Rohm H (2018) Interaction of wheat macromolecules and berry pomace in model dough: Rheology and microstructure. Journal of Food Engineering 223, 109-115.

Kizzie-Hayford N, Jaros D, Zahn S, Rohm H (2016) Effects of protein enrichment on the microbiological, physicochemical and sensory properties of fermented tiger nut milk. LWT - Food Science and Technology, doi: 10.1016/j.lwt.2016.07.067

Otto C, Zahn S, Hauschild M, Babick F, Rohm H (2016) Comparatice cleaning tests with modified protein and starch residues. Journal of Food Engineering, doi:10.1016/j.jfoodeng.2016.01.015

Raak N, Symmank C, Zahn S, Aschemann-Witzel J, Rohm H (2016) Industry-related food waste: Causes and potential for action. Waste Management, doi: 10.1016/j.wasman.2016.12.027

Rohm H, Schäper C, Zahn S (2017) Interesterified fats in chocolate and bakery products: a concise review. LWT - Food Science and Technology, doi: 10.1016/j.lwt.2017.08.076

Schmidt C, Geweke I, Struck S, Zahn S, Rohm H (2017) Blackcurrant pomace from juice processing as partial flour substitute in savoury crackers: dough characteristics and product properties. International Journal of Food Science and Technology, doi: 10.1111/ijfs.13639

Symmank C, Zahn S, Rohm H (2017) Visually suboptimal bananas: How ripeness affects consumer expectation and perception. Appetite, doi: 10.1016/j.appet.2017.10.002

Struck S, Gundel L, Zahn S, Rohm H (2015) Fiber enriched reduced sugar muffins from iso-viscous batters. LWT - Food Science and Technology, doi:10.1016/j.lwt.2015.07.053

Mai R, Zahn S, Hoppert K, Hoffmann S, Rohm H (2014) Tailoring compensation effects of health-unrelated food properties. Appetite, doi:10.1016/j.appet.2014.05.014

Otto C, Zahn S, Plenker J, Rohm H (2014) Application of a flow cell for the comparative investigation of the cleaning behavior of starch and protein. Journal of Food Engineering, doi:10.1016/j.jfoodeng.2014.01.008

Hoppert K, Mai R, Zahn S, Hoffmann S, Rohm H (2013) Sensorische Präferenztests in der Adaptiven Conjoint Analyse - Neue Wege in der Konsumentenforschung. DLG-Lebensmittel 8(1) 14-15

Hoppert K, Mai R, Zahn S, Hoffmann S, Rohm H (2013) Neue Wege in der sensorischen Konsumentenforschung. dmz Deutsche Molkerei-Zeitung 134 (5) 32-34

Zahn S, Hoppert K, Ullrich F, Rohm H (2013) Dairy-based emulsions: Viscosity affects fat difference thresholds and sweetness perception. Foods 2013, 2, 521-533

Hoppert K, Puschmann A, Zahn S, Rohm H (2012) Development of iso-viscous, iso-sweet emulsions for the determination of sensory difference thresholds. Annual Transactions of the Nordic Society of Rheology 20, 267-270. ISBN 978-952-60-3608-3

Hoppert K, Mai R, Zahn S, Hoffmann S, Rohm H (2012) Integrating sensory evaluation in adaptive conjoint analysis to elaborate the conflicting influence of intrinsic and extrinsic attributes on food choice. Appetite, doi:10.1016/j.appet.2012.09.005

Hoppert K, Zahn S, Jänecke L, Mai R, Hoffmann S, Rohm H (2012) Consumer acceptance of regular and reduced-sugar yogurt enriched with different types of dietary fiber. Internaitonal Dairy Journal, doi:10.1016/j.idairyj.2012.08.005

Hoppert K, Zahn S, Puschmann A, Ullmann I, Rohm H (2012) Quantification of sensory difference thresholds for fat and sweetness in dairy-based emulsions. Food Quality and Preference, doi:10.1016/j.foodqual.2012.03.008

Zahn S, Forker A, Krügel L, Rohm H (2012) Combined use of rebaudioside A and fibres for partial sucrose replacement in muffins. LWT - Food Science and Technology, doi:10.1016/j.lwt.2012.07.026

Zahn S, Hoppert K, Rohm H (2012) Sensorische Prüfungen zur kundenorientierten Produktentwicklung. In: Angewandtes Gesundheitsmarketing (Hrsg. S. Hoffmann, U. Schwarz, R. Mai). Springer Gabler, Wiesbaden, ISBN 978-3-8349-4034-6

Zahn S, Wehner A, Rohm H (2012) Influence of the type of gelatinized starch on the soiling of stainless steel. Journal of Food Engineering, doi:10.1016/j.foodeng.2012.01.027

Forker A, Zahn S, Rohm H (2011) A combination of fat replacers enables the production of fat-reduced shortdough biscuits with high-sensory quality. Food and Bioprocess Technology, doi:10.1007/s11947-011-0536-4

Mai R, Hoffmann S, Helmert JR, Velichkovsky BR, Zahn S, Jaros D, Schwarz PEH, Rohm H (2011) Implicit food associations as obstacles to healthy nutrition: the need for further research. British Journal of Diabetes & Vascular Disease 11, 182-186

Otto C, Zahn S, Rost F, Zahn P, Jaros D, Rohm H (2011) Physical methods for cleaning and disinfection of surfaces. Food Engineering Reviews, doi:10.1007/s12393-011-9038-4

Arnold G, Zahn S, Legler A, Rohm H (2010) Ultrasonic cutting of foods with inclined moving blades. Journal of Food Engineering, doi:10.1016/j.jfoodeng.2010.11.009

Zahn S, Pepke F, Rohm H (2010) Effect of inulin as a fat replacer on texture and sensory properties of muffins. International Journal of Food Science and Technology, DOI:10.1111/j.1365-2621.2010.02444.x 

Schneider Y, Zahn S, Rohm H (2010) Ultrasonic cutting of foods. In: Ultrasound Technologies for Food and Bioporcessing (H Feng, GV Barbosa-Canovas  and J Weiss, eds.). Springer, New York, 211-238

Arnold G, Zahn S, Rohm H (2009) Ultrasonic cutting of food. Proceedings of the MiTech 09, 14-19. Czech University of Life Sciences, Prague, ISBN 978-80-213-1931-8

Schneider Y, Zahn S, Schindler C, Rohm H (2009) Ultrasonic excitation affects friction interactions between food materials and cutting tools. Ultrasonics, doi:10.1016/j.ultras.2009.03.001

Schneider Y, Zahn S, Rohm H (2009) Wirkung von Absorption und Kavitation beim Einsatz von Leistungsschall in der Lebensmittelindustrie. Tagungsband GDL-Kongress Lebensmitteltechnologie, Dresden, ISBN 978-3-931678-15-9

Zahn S, Rohm H (2009) Einfluss der Schallfeldgrößen auf das Ultraschallschneiden von Lebensmitteln. Tagungsband GDL-Kongress Lebensmitteltechnologie, Stuttgart-Hohenheim, ISBN 978-3-931678-13-5

Arnold G, Leiteritz L, Zahn S, Rohm H (2008) Ultrasonic cutting of cheese: composition affects cutting work reduction and energy demand. International Dairy Journal, doi: 10.1016/j.idairyj.2008.11.007

Zahn S, Rohm H (2008) Stets produktabhängig - Möglichkeit der Optimierung von Ultraschallschneidvorgängen. Lebensmitteltechnik 40 (5), 48-50

Schneider Y, Zahn S, Rohm H (2007) Power requirements of the high-frequency generator in ultrasonic cutting of foods. Journal of Food Engineering 86, 61-67

Zahn S, Schneider Y, Rohm H (2006) Ultrasonic cutting of foods: Effects of excitation magnitude and cutting velocity on the reduction of cutting work. Innovative Food Science & Emerging Technologies 7, 288-293

Schneider Y, Zahn S, Hofmann J, Wecks M, Rohm H (2006) Acoustic cavitation induced by ultrasonic cutting devices: A preliminary study. Ultrasonics Sonochemistry 13, 117-120

Zahn S, Schneider Y, Rohm H (2005) Impact of excitation and material parameters on the efficiency of ultrasonic cutting of bakery products. Journal of Food Science 70, E510-E513

Zahn S, Schneider Y, Zücker G, Rohm H (2004) Ultraschallschneiden von Lebensmitteln - Schneidgeschwindigkeit und rheologische Eigenschaften des Schneidgutes. Chemie Ingenieur Technik 76, 1400-1401

Schneider Y, Zahn S, Linke L (2002) Qualitative Process Evaluation for Ultrasonic Cutting of Food. Eng. Life Sci 6, 153-157

Schneider Y, Zahn S, Linke L (2001) Qualitative Prozessevaluierung zum ultraschall-unterstützten Schneiden von Lebensmitteln. Chemie Ingenieur Technik 73, 1224-1228

Zahn S, Schneider Y, Linke L (2000) Prozesstechnische Vorgänge beim ultraschall-unterstützten Schneiden von Lebensmitteln. Lebensmittel-Verfahrenstechnik 45, 213-216

Zahn S, Frehser Y, Linke L (1999) Minimale Deformation - Mit Ultraschall schonender Schneiden. Lebensmitteltechnik 31, 66-67

Götze S, Tscheuschner HD, Bindrich U (1994) Kann die Fettaufnahme beim Fritieren von Berliner Pfannkuchen reduziert werden? Zucker- und Süßwarenwirtschaft 7, 268-274

Presentations

Zahn S, Rohm H (2021) Maschinell präzise Schneiden mit Ultraschallunterstützung.  GDL-Webinar "Ultraschallanwendungen in der Lebensmittelproduktion" (online)

Kizzie-Hayford N, Dabie K, Kyei-asantei B, Ampofo-Asiama J, Zahn S, Jaros D, Rohm H (2020) Effects of storage temperature of tiger nuts (Cyperus esculentus L) on the proximate composition, fermentation kinetics and properties of lactic acid fermented tiger nut milk. ISEKI e-Conference "Food Quality and Texture in Sustainable Production and Consumption" (Poster)

Kricke S, Berger C, Köhler H, Zahn S, Majschak J-P, Rohm H (2020) Influence of the swelling behaviour of native and modified starches on cleaning in plane channel flow experiments. 34th EFFoST Conference "Bridnging high-tech, food-tech and health: Consumer-oriented innovations. Online Conference (Poster)

Wessel B, Zahn S, Rohm H (2019) Temperaturabhängigkeit von Differenzschwellen der Süßewahrnehmung. 48. Deutscher Lebensmittelchemikertag, Dresden (Poster)

Symmank C, Zahn S, Rohm H (2017) Consumer expectation and sensory response to yoghurt with different best-before-date. 12th Pamgborn Sensory Science Symposium, Providence, RI, USA

Dietze M, Mazo J, Schneider Y, Zahn S, Rohm H (2016) Produktprofile und
Akzeptanz von Trinkschokoladen. DLG-Lebensmitteltag Sensorik, Kronberg im
Taunus (Poster)

Jähn F, Symmank C, Zahn S, Rohm H (2016) Erwartung und sensorische
Wahrnehmung von Konsumenten gegenüber suboptimalen Lebensmitteln am Beispiel
von Bananen. DLG-Lebensmitteltag Sensorik, Kronberg im Taunus (Poster)

Kizzie-Hayford N, Jaros D, Zahn S, Rohm H (2016) Effects of protein enrichment in microbiological, physicochemiocal and sensory properties of fermented tiger nut milk. 4th ISEKI Food Conference, Vienna

Raak N, Symmank C, Zahn S, Aschemann-Witzel J, Rohm H (2016) Food losses in the German food industry: Insight from expert interviews. 4th ISEKI Food Conference, Vienna

Struck S, Rode E, Zahn S, Rohm H (2016) Integrating berry pomace into brittle bakery products. IUFoST World Congress of Food Science and Technology, Dublin (Poster)

Struck S, Rode E, Geweke I, Zahn S, Rohm H (2016) Application of berry pomace in brittle bakery products. 30th EFFoST International Conference, Vienna

Landgraf S, Böhme B, Zahn S, Rohm H (2015) Einfluss der Trockenconchierparameter im
CHOCOEASY-Verfahren auf die Eigenschaften von Vollmilchschokolade. Deutsche Sensoriktage, Dresden (Poster)

Otto C, Zahn S, Rohm H (2015) Differenzerung des potenziellen Reinigungsverhaltens polymerer Schmutzmatrizes. VVD-Tagung, Radebeul

Otto C, Hauschild M, Zahn S, Rohm H (2014) Comparative cleaning tests of modified protein and starch residues. 28th EFFoST Conference, Uppsala

Otto C, Katzer M, Zahn S, Rohm H (2014) Reinigungsverhalten hydrolysierter und vernetzter Polymerrückstände. GDL - Kongress Lebensmitteltechnologie 2014, Frankfurt/Rodgau

Struck S, Adam J, Zahn S, Rohm H (2014) Physikalisch-chemische und ernährungsphysiologische Eigenschaften von ballaststoffangereicherten Muffins. GDL - Kongress Lebensmitteltechnologie 2014, Frankfurt/Rodgau
 

Hoppert K, Mai R, Zahn S, Hoffmann S, Rohm H (2013) Getting insight into food choice – A new approach combining adaptive conjoint analyses and sensory preference tests. 10th Pangborn Sensory Science Symposium, Rio de Janeiro

Hoppert K, Jaenecke L, Zahn S, Rohm H (2012) Verbraucherakzeptanz von ballaststoffangereichertem Vanillejoghurt: Akzeptanzbewertung kombiniert mit der Just-About-Right-Methode. GDL Kongress Lebensmitteltechnologie 2012, Dresden

Hoppert K, Mai R, Zahn S, Rohm H (2012) Einflussfaktoren auf die Präferenz von Vanillejoghurt. DLG Sensoriktage, Darmstadt (Poster)

Schneider Y, Zahn, S (2012) Ultraschallunterstütztes Schneiden von Lebensmitteln. Ultrasonic technology meeting Branson Europe, Dietzenbach

Hoppert K, Puschmann A, Zahn S, Rohm H (2012) Development of iso-viscous, iso-sweet emulsions for the determination of sensory difference thresholds. 21st Nordic Rheology Conference, Oslo (Poster)

Hoppert K, Jaennecke L, Zahn S, Rohm H (2012) Consumers acceptability of dietary fibre enriched vanilla yoghurt using hedonic scale and just-about-right-scale. 5th European Conference on Sensory and Consumer Research, Bern (Poster)

Hoppert K, Puschmann A, Ullmann I, Zahn S, Rohm H (2012) Just noticeable differences for fat and sugar in dairy-based emulsions. 5th European Conference on Sensory and Consumer Research, Bern

Forker A, Weber M, Schneider Y, Zahn S, Rohm H (2011) Functional properties of biomacromolecules regarding adhesion. EFFoST 2011 Annual Meeting, Berlin (Poster)

Forker A, Zahn S, Rohm H (2011) A combination of fat replacers to enhance sensory quality of fat-reduced shortdough biscuits. Cereals & Europe Spring Meeting, Freising

Hoppert K, Puschmann A, Zahn S, Rohm H (2011) Fettwahrnehmung: Bestimmung der Differenzschwellen von Fett in Modell-Emulsionen. DLG Lebensmitteltage, Mannheim

Zahn S, Arnold G, Rohm H (2010) Ultrasonic cutting of cheese: Effects of cutting parameters and product properties. 2nd International Conference on Food Science and Technology, Chester, UK (Poster)

Arnold G, Zahn S, Rohm H (2009) Ultrasonic cutting of food. International Conference "Materials Science and Manufacturing Technology", Prague, Czech Republic

Zahn S, Arnold G, Rohm H (2009) Einfluss von Verfahrensparametern und Produkteigenschaften beim Ultraschallschneiden von Käse. Milchkonferenz, Wien

Rohm H, Zahn S, Schneider Y (2007) Power requirement un ultrasonic cutting of foods. International Conference on Food Science  and Technology, Chester

Zahn S, Schneider Y, Rohm H (2007) Energieeintrag beim ultraschallunterstützten Schneiden von Lebensmitteln. GDL-Kongress "Lebensmitteltechnologie 2007", Hamburg

Schneider Y, Zahn S, Rohm H (2007) Modifikation der Reibungskräfte durch Ultraschallanregung der Kontaktflächen: Schneiden von Lebensmitteln. GDL-Kongress "Lebensmitteltechnologie 2007", Hamburg

Schneider Y, Zahn S, Rohm H (2005) Wirkung von Absorption und Kavitation beim Einsatz von Leistungsschall in der Lebensmittelindustrie. GDL-Kongress "Lebensmitteltechnologie 2005", Dresden

Zahn S, Schneider Y, Rohm H (2005) Ultraschall unterstütztes Schneiden von Lebensmitteln. IVLV-Arbeitsgruppensitzung "Qualitätserhalt verpackter Lebensmittel", Freising

Schneider Y, Zahn S, Zücker G, Rohm H (2005) Qualitätsbeeinflussung beim Ultraschall-Schneiden von Lebensmitteln. GVC-Fachausschusssitzung "Zerkleinern" und "Lebensmitteltechnik", Berlin

Zahn S, Schneider Y, Zücker G, Rohm H (2004) Ultraschallschneiden von Lebensmitteln - Schneidgeschwindigkeit und rheologische Eigenschaften des Schneidgutes. DECHEMA/GVC Jahrestagung, Karlsruhe (Poster)

Zahn S, Rohm H (2003) Einfluss der Schallfeldgrößen auf das Ultraschallschneiden von Lebensmitteln. Lebensmitteltechnologie 2003, GDL-Tagung, Stuttgart-Hohenheim

Götze S, Tscheuschner HD, Bindrich U (1994) Untersuchungen zur Fettadsorption von Fritiergebäck während des Backprozesses. GVC-Tagung, Vlaardingen