Plant Foodstuff Technology (150d)
Enzymatic induction of firmer texture in fruits and vegetables: - Production of firm, crispy fruits and vegetables by combination of cold, high pressure and thermal treatment - Canning of firm, crispy pickles by combination of thermal treatment and vinegar brine Improvement of quality of fruit juices and natural cloudy fruit drinks: - Stabilization of hydrophobic components in refreshment drinks - Development of methods for improving the yield of cloud particles and cloud stability of the basic materials for the production of drinks - Physical and chemical fundamentals of the production of juices from exotic fruits with special consideration to peeling methods - Investigations of the spectrum of components and processing of exotic fruits Rheological characterization of complex food systems: - Prospective evaluation of the cloud stabilizing potential of concentrates from fruit and vegetable and technological improvement of derived products - Destruction-free instrumental textural analysis of solid food systems - Characterization of hydrocolloids in fluid, semi-fluid and solid foods Investigation of food and bio-active components: - Influence of food technology on the content and bio-availability of carotenoids and polyphenols - Investigation of the changes of allergenicity of fruits and vegetables during technological processing - Preventive and prebiotic functionally effective flavonoid-containing foods
Parent institution:
University of Hohenheim (UH) Details of UH
Address
Plant Foodstuff Technology (150d)
August-von-Hartmann-Straße 3
D-70599 Stuttgart
Baden-Württemberg
Phone: 0711-459-22314
Fax: 0711-459-24110
email: carle(@)uni-hohenheim.de
Activities:
- Research
Focus of Research:
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Coordinated projects
- Collaborative project: Development of innovative plant-derived feed additives for the improvement of animal health and efficiency in the production of animal foodstuff - subproject 2 Details of Collaborative project: Development of innovative plant-derived feed additives for the improvement of animal health and efficiency in the production of animal foodstuff - subproject 2
- Combination method for germ reduction and the improvement of film packed raw shelf products Details of Combination method for germ reduction and the improvement of film packed raw shelf products
- Evaluation of Daucus genetic resources as a source of health promoting compounds Details of Evaluation of Daucus genetic resources as a source of health promoting compounds
- Rapid method for quality assessment of grapes during the grape mash acceptance Details of Rapid method for quality assessment of grapes during the grape mash acceptance
- SFB 564: E2.3 - Shelf life extension of fresh litchi, longan and mango fruits through integrated postharvest techniques Details of SFB 564: E2.3 - Shelf life extension of fresh litchi, longan and mango fruits through integrated postharvest techniques
- SFB 564: T3 - Integrated tropical fruit processing by recovery of food ingredients from processing residues, particularly from mango peels Details of SFB 564: T3 - Integrated tropical fruit processing by recovery of food ingredients from processing residues, particularly from mango peels
Involved in research projects:
- SFB 564: E1.2 - Multi-layer drying models for optimising high value crop drying in small scale food industries Details of SFB 564: E1.2 - Multi-layer drying models for optimising high value crop drying in small scale food industries