Application of exopolysaccharide-forming lactic acid bacteria in cooked ham model systems
Food Research International
|
2018
|
Zeitschriftenbeitrag (peer-reviewed)
|
Jonas Hilbig, Myriam Loeffler, Kurt Herrmann, Jochen Weiss
|
|
Exopolysaccharid-bildende Starterkulturen in Fleischwaren - technologisch effektiv?
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2018
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Vortrag
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Jonas Hilbig, Myriam Loeffler, Kurt Herrmann und Jochen Weiss
|
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Influence of EPS-producing starter cultures on spreadable raw fermented sausages (Zwiebelmettwurst)
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2018
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Poster
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Jonas Hilbig, Myriam Löffler, Kurt Herrmann, Jochen Weiss
|
|
Investigation of exopolysaccharide-producing strains in fat-reduced spreadable raw fermented sausage
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2018
|
Vortrag
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Jonas Hilbig, Julia Gisder, Myriam Löffler, Kurt Herrmann, Jochen Weiss
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Oberflächenbehandlung bei Rohwurst zur Verhinderung der Weißbelagsbildung
Fleischwirtschaft
|
2018
|
Zeitschriftenbeitrag
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Felix H. Walz, Monika Gibis, Rebecca Steppan, Andreas Dalferth, Kurt Herrmann, Jochen Weiss
|
Optimum hexametaphosphate concentration to inhibit efflorescence formation in dry fermented sausages
Meat Science
|
2018
|
Zeitschriftenbeitrag (peer-reviewed)
|
Felix H. Walz, Monika Gibis, Maren Fritz, Kurt Herrmann, Jörg Hinrichs, Jochen Weiss
|
|
Technofunctionality of reprocessed pork collagen as meat replacer in emulsified sausages
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2018
|
Poster
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Monika Gibis, Julian Krebs, Svenja Koop, Jonas Hilbig, Kurt Herrmann, Jochen Weiss
|
Bildung und Inhibierung weißer Effloreszenzen auf der Oberfläche getrockneter Fleischerzeugnisse
FEI Kurzberichte
|
2017
|
Bericht
|
Felix H. Walz, Monika Gibis, Kurt Herrmann, Jochen Weiss
|
Chemical and optical characterization of white efflorescences on dry fermented sausages under modified atmosphere packaging
Journal of the Science of Food and Agriculture
|
2017
|
Zeitschriftenbeitrag (peer-reviewed)
|
Felix H. Walz, Monika Gibis, Kurt Herrmann, Jörg Hinrichs, Jochen Weiss
|
|
Complexing agents as possibility to reduce the efflorescence formation on dry fermented sausages
|
2017
|
Poster
|
Felix Walz, Monika Gibis, Kurt Herrmann, and Jochen Weiss
|
Influence of casing material on the formation of efflorescences on dry fermented sausages
LWT - Food Science and Technology
|
2017
|
Zeitschriftenbeitrag (peer-reviewed)
|
Felix H. Walz, Monika Gibis, Maximilian Lein, Kurt Herrmann, Jörg Hinrichs, Jochen Weiss,
|
Influence of different drying rates on mass transport of efflorescence-causing substances in thin caliber salamis during refrigerated storage in N2 / CO2 MAP
European Food Research and Technology
|
2017
|
Zeitschriftenbeitrag (peer-reviewed)
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Walz F. H., Gibis M., Koummarasy S., Reichert C. L., Herrmann K., Hinrichs J., Weiss J.
|
Inhibitory effect of phosphates on magnesium lactate efflorescence formation in dry-fermented sausages
Food Research International
|
2017
|
Zeitschriftenbeitrag (peer-reviewed)
|
Felix H. Walz, Monika Gibis, Pia Schrey, Kurt Herrmann, Corina L. Reichert, Jörg Hinrichs, Jochen Weiss
|
|
Investigation of exopolysaccharide-producing Lactobacillus plantarum 1.1478 in meat products
|
2017
|
Poster
|
Jonas Hilbig, Myriam Löffler, Kurt Herrmann, Jochen Weiss
|
|
Investigation of heteropolysaccharide-producing Lactobacillus plantarum 1.1478 in meat products: cooked ham and spreadable raw sausage
|
2017
|
Poster
|
Jonas Hilbig, Myriam Löffler, Kurt Herrmann, Jochen Weiss
|
|
Investigation of heteropolysaccharide-producing Lactobacillus plantarum TMW 1.1308 in cooked ham
|
2017
|
Poster
|
Jonas Hilbig, Myriam Löffler, Kurt Herrmann, Jochen Weiss
|
Mixing behaviour of WPI–pectin-complexes in meat dispersions: impact of biopolymer ratios
Food Function
|
2017
|
Zeitschriftenbeitrag (peer-reviewed)
|
Benjamin Zeeb, Vanessa Schöck, Nicole Schmid, Lisa Majer, Kurt Herrmann, Jörg Hinrichs and Jochen Weiss
|
Schnittkäsetechnologie für besondere Anforderungen
dmz Deutsche Molkerei Zeitung
|
2017
|
Zeitschriftenbeitrag
|
Chaib, N.; Mertz, L.; Huber, S.; Hommer, A.; Huss, M.; Hinrichs, J.; Herrmann, K.
|
|
INFLUENCE OF NITRATE REDUCTASE ACTIVITY OF STAPHYLOCOCCUS CARNOSUS STRAINS ON COLOR STABILITY OF SLICED CURED RAW HAM PACKED UNDER DIFFERENT CONDITIONS
|
2016
|
Poster
|
Kurt Herrmann, Ramona Bosse, Julia Freese, Monika Gibis, Anne Müller, Jochen Weiss
|
|
Influence of smoking intensity on the formation of white efflorescences on the surface of dry fermented sausages
|
2016
|
Poster
|
Felix Walz, Monika Gibis, Kurt Herrmann, Jochen Weiss
|
|
Investigation of in-situ EPS-forming starter cultures in cooked ham model systems
|
2016
|
Poster
|
Jonas Hilbig, Myriam Loeffler, Kurt Herrmann, Jochen Weiss
|
Pectin-induced formation of spreadable and fat-reduced processed meat products
Fleischwirtschaft
|
2016
|
Zeitschriftenbeitrag
|
Zeeb, B., Herz, L., Kinne, T., Herrmann, K., and Weiss, J.,
|
Staphylococcus equorum strains as starter cultures for raw ham production / Staphylococcus equorum-Stämme als Starterkulturen in der Rohschinkenherstellung
Fleischwirtschaft
|
2016
|
Zeitschriftenbeitrag (peer-reviewed)
|
Müller, A., Bosse, R., Weiss, A., Wolz, M., Fogarassy, G., Herrmann, K., Gibis, M., Weiss, J., Schmidt, H.
|
Determination of process-structure relationship in the manufacturing of meat batter using vane pump-grinder systems
Food and Bioprocess Technology
|
2015
|
Zeitschriftenbeitrag (peer-reviewed)
|
Irmscher, S. B., Rühl, S., Herrmann, K., Gibis, M., Kohlus, R., and Weiss, J.
|
|
Entstehung, Charakterisierung und Ansätze zur Inhibierung von Effloreszenzen auf der Oberfläche von Rohwürsten
|
2015
|
Vortrag
|
Felix Walz, Monika Gibis, Kurt Herrmann, Jochen Weiss
|
|
Impact of packaging and environmental conditions on formation of efflorescences on surface of dry fermented sausages
|
2015
|
Poster
|
Monika Gibis, Felix Walz, Kurt Herrmann and Jochen Weiss
|
|
Microstructure and emulsion stability of liver sausages with different degree of dispersion prepared using an extended vane pump-grinder system. 6th Delivery of Functionality in Complex Food Systems
|
2015
|
Vortrag
|
Irmscher SB, Buchmann K, Gibis M, Herrmann K, Kohlus R, Weiss J
|
|
Optical analyses of efflorescence formation on dry fermented sausage surface – comparison of sensory and image analyses
|
2015
|
Poster
|
Felix Walz, Monika Gibis, Kurt Herrmann and Jochen Weiss
|
|
Alteration of stator geometry in the high-shear disperser of an extended filler-grinder system at the manufacture of emulsion-type sausages
|
2014
|
Poster
|
Irmscher, S. B., Banzhaf, B., Herrmann, K., Gibis, M., Kohlus, R., & Weiss, J.
|
Antimicrobial activity of fermented spices, sodium lactate and lauric arginate in minced meat
Fleischwirtschaft
|
2014
|
Zeitschriftenbeitrag (peer-reviewed)
|
N. Terjung, S. Holzwarth, K. Herrmann, M. Loeffler, M. Gibis, J. Hinrichs, J. Weiss
|
|
Antimicrobial efficacy of a fermented spice in emulsion type sausage and reconstructed ham
|
2014
|
Poster
|
N. Terjung, S. Holzwarth, M. Loeffler, M. Gibis, K. Herrmann, J. Hinrichs, and J. Weiss
|
|
Innovation bei der kontinuierlichen Fleischwarenproduktion auf Basis einer erweiterten Füllwolf-Technologie
|
2014
|
Vortrag
|
Stefan Irmscher, Kurt Herrmann, Monika Gibis, Reinhard Kohlus, Jochen Weiss
|
Kontinuierliche Fleischwarenproduktion – Erweiterte Füllwolf-Technologie
DLG Lebensmittel
|
2014
|
Zeitschriftenbeitrag
|
Irmscher, S. B., Herrmann, K., Gibis, M., Kohlus R. and Weiss J.
|
|
Production of liver sausage using the extended filler-grinder technology
|
2014
|
Poster
|
Buchmann, K., Irmscher, S. B., Herrmann, K., Gibis, M., Kohlus, R., & Weiss, J.
|
|
Einspritzung flüssiger Formulierungsbestandteile bei der Herstellung von Fleischwaren mit der Füllwolf-Technologie
|
2013
|
Poster
|
S.B. Irmscher, E. Lintner, K. Herrmann, M. Gibis, R. Kohlus, J. Weiss
|
Influence of filling conditions on product quality and machine parameters in fermented coarse meat emulsions produced by high shear grinding and vacuum filling,
Journal of Food Engineering
|
2013
|
Zeitschriftenbeitrag (peer-reviewed)
|
Irmscher, S.B., Böthje, Z., Herrmann, K., Gibis, M., Kohlus, R., Weiss, J
|
|
Injection of curing salt solution during the production of meat emulsions in an extended grinder-filler system
|
2013
|
Vortrag
|
Irmscher S. B., Lintner E., Herrmann K, Gibis M., Kohlus R., Weiss J.
|
|
Integration of a nozzle into a continuous high shear grinder-filler system to inject liquid compounds
|
2013
|
Poster
|
Irmscher, S. B., Lintner, E., Herrmann, K., Gibis, M., Kohlus, R., & Weiss, J
|
Oil-in-water emulsions as a delivery system n-3 fatty acids in meat products
Meat Science
|
2013
|
Zeitschriftenbeitrag (peer-reviewed)
|
Salminen, H., Herrmann, K., Weiss, J.
|
|
Reduction of energy consumption in an extended grinder-filler system by injection of curing salt solution producing meat emulsions
|
2013
|
Poster
|
Irmscher S. B., Lintner E., Herrmann K., Gibis M., Kohlus R., Weiss J.
|
|
Bestimmung der Produktqualität feindispergierter Brühwürste hergestellt mit neuartigen Schneidwerkzeugen im kontinuierlichen Füllwolfsystem
|
2012
|
Vortrag
|
Irmscher, S.B., Herrmann, K., Gibis, M., Weiss, J.
|
|
Design of continuous grinder-filler system in combination with a high-shear disperser to manufacture emulsified sausages
|
2012
|
Poster
|
Irmscher, S., Herrmann, K., Gibis, M., Kohlus, R., Weiss, J.
|
|
Einfluss der Lochscheibengeometrie auf die Produktqulität und den Energiebedarf bei der Hackfleischproduktion mit dem Füllwolf
|
2012
|
Weitere Veröffentlichung
|
Weiler, R., Irmscher, S.B., Herrmann, K., Kohlus, R., Weiss, J.
|
Impact of carboxymethyl cellulose (CMC) and microcrystalline cellulose (MCC) on functional characteristics of emulsified sausages
Meat Science
|
2012
|
Zeitschriftenbeitrag
|
Schuh, V., Allard, K., Herrmann, K., Gibis, M., Kohlus, R., Weiss, J.
|
|
Nano- and microscalar delivery of food antimicrobials
|
2012
|
Vortrag
|
J. Weiss, N. Terjung, M. Loeffler, M. Gibis, and K. Herrmann
|
Oil-in-water emulsions as a delivery system n-3 fatty acids in meat products
Meat Science
|
2012
|
Zeitschriftenbeitrag (peer-reviewed)
|
Salminen, H., Herrmann, K., Weiss, J.
|
|
Rheological Comparison of Reduced-Fat and Reduced-Protein Emulsified Sausages Manufactured with Microcrystalline Cellulose (MCC)
|
2012
|
Weitere Veröffentlichung
|
Schuh, V., Hermann, K., Gibis, M., Kohlus, R., Weiss, J.
|
|
Rheologische Eigenschaften von fett- und proteinreduzierter Lyoner hergestellt mit mikrokristalliner Cellulose (MCC)
|
2012
|
Vortrag
|
Schuh, V., Herrmann, K., Gibis, M., Kohlus, R., Weiss, J.
|
|
Use of preservative systems in food especially meat products
|
2012
|
Vortrag
|
J. Weiss, M. Loeffler, N. Terjung, M. Gibis, and K. Herrmann
|
|
Erzeugung von neuartigen Strukturen in Brühwurstsystemen mit Hilfe von Carboxymethyl Cellulose (CMC) und Mikrokristalliner Cellulose (MCC)
|
2011
|
Poster
|
Schuh, V., Herrmann, K., Gibis, M., Weiss, J.
|
Herstellungskosten von Rohwürsten durch neue Technologien deutlich reduzierbar
Fleischwirtschaft
|
2011
|
Zeitschriftenbeitrag (peer-reviewed)
|
Irmscher, S.B., Gibis, M., Herrmann, K., Kohlus, R., Weiss, J.
|
|
Influence of drying method of microcrystalline cellulose (MCC) on fat reduction in emulsified meat systems
|
2011
|
Weitere Veröffentlichung
|
Schuh, V., Hivincev, A., Herrmann, K., Gibis, M., Kohlus, R., Weiss, J.
|
|
Influence of fat temperature on the energy consumption and product quality of fermented coarse meat emulsions manufactured in a continuous high shear grinder‐filler system
|
2011
|
Weitere Veröffentlichung
|
Irmscher, S.B., Herrmann, K., Gibis, M., Weiss, J.
|
|
Influence of volume flow rate and knife rotational speeds on the structure of meat emulsions manufactured in a continuous high shear grinder‐filler system
|
2011
|
Vortrag
|
Irmscher, S.B., Rühl, S., Herrmann, K., Gibis, M., Weiss, J.
|
|
Stabilizing of co-extruded collagen casings with antimicrobial microemulsion
|
2011
|
Poster
|
Mader, K., Herrmann, K., Gibis, M., Weiss, J.
|
|
Antimicrobial Activity of Encapsulated Essential oils in emulsion and microemulsion against foodbourne organisms in grounded pork
|
2010
|
Kongressbeitrag
|
Suriyarak, S., Loeffler, M., Herrmann, K., Weiss, J.
|
|
Applicability of oil-in-water emulsions as delivery system for omega-3 fatty acids incorporated in meat products
|
2010
|
Kongressbeitrag
|
Salminen, H., Herrmann, K., Weiss, J.
|
Effect of Addition of Microcrystalline Cellulose (MCC) on Structure and Functionality of Emulsified Meat Batters and Sausages
Congress Proceedings
|
2010
|
Kongressbeitrag
|
Schuh, V., Allard K., Herrmann K., Gibis M., Weiss J.
|
Functional characteristics of carboxymethyl cellulose (CMC) as fat replacer in emulsified sausages
Congress Proceedings
|
2010
|
Kongressbeitrag
|
Schuh, V., Allard K., Herrmann K., Gibis M., Weiss J.
|
|
Functionality of fat in oil dispersions for use as meat marinades
|
2010
|
Weitere Veröffentlichung
|
Irmscher, S.B., Schuh, V., Herrmann, K., Gibis, M., Weiss, J.
|
Impact of protein substitution with carboxymethyl cellulose (CMC) and microcrystalline cellulose (MCC) on functional characteristics of emulsified sausages
Congress Proceedings
|
2010
|
Kongressbeitrag
|
Allard, K., Schuh, V., Herrmann, K. Gibis, M., Weiss, J.
|
Investigation of the Physical and Optical Properties of Oilgels Formed by Hydrogenated Palm Fat and Rapeseed Oil
Congress Proceedings
|
2010
|
Kongressbeitrag
|
Irmscher, S., Schuh, V., Herrmann, K., Gibis, M., Weiss, J.
|
|
Microemulsions as Antimicrobial Delivery System to Enhance Safety and Quality of Sliced Sausages
|
2010
|
Weitere Veröffentlichung
|
Monville, C., Suriyarak, S., Herrmann, K., Weiss, J.
|
|
Oil-in-water emulsions as a delivery system for omega-3 fatty acids in meat products
|
2010
|
Kongressbeitrag
|
Salminen, H., Herrmann, K. Weiss, J.
|
|
Oil-in-water emulsions as a delivery system for omega-3 fatty acids in pork sausages
|
2010
|
Kongressbeitrag
|
Salminen, H., Herrmann, K. Weiss, J.
|
|
Operating parameters in fermented coarse meat emulsions produced by continuous high shear grinding and vacuum filling
|
2010
|
Poster
|
Böthe, Z., Herrmann, K., Gibis, M., Braig, W., Buechele, A., Weiss, J.
|
Reifezeitverkürzung bei schnittfester Rohwurst. 1. Einsatz von gefriergetrocknetem Fleisch, prozessbegleitende Parameter, Textur, Lagerstabilität, Sensorik, Formstabilität
Fleischwirtschaft
|
2005
|
Zeitschriftenbeitrag
|
Ulmer, K., Berner, S., Leutz, U., Herrmann, K., Fischer, A.
|
Umrötung von Brühwurst ohne Nitritpökelsalz. 1. Farbe, Farbhaltung, Nitrit- u. Nitratgehalte, sensorische Eigenschaften
Fleischwirtschaft
|
2005
|
Zeitschriftenbeitrag
|
Fischer, A., Bristle, A., Gehring, U., Herrmann, K., Gibis, M.
|
Camel as a meat animal
Congress Proceedings
|
2003
|
Kongressbeitrag
|
Ulmer, K., Herrmann, K., Fischer, A.
|
Einsatz von flüssigem Stickstoff oder Kohlendioxid beim Tumbeln von Kochschinken
Die Fleischerei
|
1995
|
Zeitschriftenbeitrag
|
Schopf, A., Herrmann, K., Fischer, A.
|
Einsatz von flüssigem Stickstoff oder Kohlendioxid beim Tumbeln von Kochschinken
Fleisch-Magazin
|
1995
|
Zeitschriftenbeitrag
|
Schopf, A., Herrmann, K., Fischer, A.
|
On the use of liquid nitrogen or carbon dioxide in the tumbling of boiled hams
Fleischerei - Industrieausgabe Englisch/1
|
1995
|
Zeitschriftenbeitrag
|
Schopf, A., Herrmann, K., Fischer, A.
|
Neues Kutterverfahren zur Herstellung von schnittfester Rohwurst aus gekühltem Rohmaterial
Die Fleischerei
|
1993
|
Zeitschriftenbeitrag
|
Leutz U., Herrmann, K., Fischer, A.
|
Wieviel Phosphat muss sein?
Die Fleischerei
|
1992
|
Zeitschriftenbeitrag
|
Jaud, D., Herrmann, K.
|
