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Food Technology Section

Organisational unit: former organisational unit

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Publications

  1. 2009
  2. Published

    Kinetics of acrylamide formation in potato powder

    Franke, K., Strijowski, U. & Reimerdes, E. H., Jan 2009, In: Journal of Food Engineering. 90, 1, p. 135-140 6 p.

    Research output: Contribution to journal › Article › Research › peer review

  3. Published

    Modification of milk powder for chocolate application - Novel process for increasing milk powder density and free fat content

    Franke, K. & Heinzelmann, K., 2009, In: Agro Food Industry hi tech. 20, May/June, p. 8,10

    Research output: Contribution to journal › Article › Research

  4. 2008
  5. Published

    Structure improvement of milk powder for chocolate processing

    Franke, K. & Heinzelmann, K., Sept 2008, In: International Dairy Journal. 18, 9, p. 928-931 4 p.

    Research output: Contribution to journal › Article › Research › peer review

  6. Published

    Verfahren zum Herstellen von Kartoffelchips

    Jank, R. (Inventor), Weber, B. (Inventor), Franke, K. (Inventor) & Moorkamp, H. (Inventor), 20 Mar 2008, IPC No. A23L 19/ 18 A I, Patent No. DE102006041447, Priority date 4 Sept 2006, Priority No. DE20061041447

    Research output: Patent

  7. Published

    Alternative Rapsöle zum Vorfrittieren - Ernährungsphysiologische Qualität verzehrsfertiger Pommes frites

    Franke, K., 2008, In: Lebensmitteltechnik. 40, 3, p. 60-63 4 p.

    Research output: Contribution to journal › Article › Research

  8. Published

    Analytik von Schokolade, Physik sorgt für einen zarten Schmelz

    Franke, K. & Bindrich, U., 2008, In: Analytica Pro. 1, p. 62,65

    Research output: Contribution to journal › Article › Transfer

  9. Published

    Application of emulsifiers in baked goods

    Franke, K., 2008.

    Research output: Contribution to conference › Paper › Research

  10. Published

    Application of emulsifiers in food products

    Franke, K., 2008.

    Research output: Contribution to conference › Paper › Research

  11. Published

    Eiprodukte als funktionelle Bestandteile in feinen Backwaren

    Franke, K. & Kießling, M., 2008.

    Research output: Contribution to conference › Paper › Research

  12. Published

    Emulsifiers in chocolate: New findings and their relevance for the industry

    Franke, K. & Bindrich, U., 2008.

    Research output: Contribution to conference › Paper › Research

  13. Published

    Kinetik der Acrylamidbildung beim Frittieren von Kartoffelerzeugnissen für kurze Erhitzungszeiten

    Franke, K. & Strijowski, U., 2008.

    Research output: Contribution to conference › Paper › Research › peer review

  14. Published

    Risk-benefit considerations of mitigation measures on acrylamide content of foods - A case study on potatoes, cereals and coffee

    Seal, C. J., Mul, A. D., Eisenbrand, G., Haverkort, A. J., Franke, K., Lalljie, S. P. D., Mykkänen, H., Reimerdes, E., Scholz, G., Somoza, V., Tuijtelaars, S., Boekel, M. V., Klaveren, J. V., Wilcockson, S. J. & Wilms, L., 2008, In: British Journal of Nutrition. 99, S2, p. S1-S46 46 p.

    Research output: Contribution to journal › Article › Research › peer review

  15. 2007
  16. Published

    Öl-in-Wasser-Emulsionen, Verbesserte Stabilität mittels PLA

    Kießling, M., Bindrich, U. & Franke, K., 2007, In: Lebensmitteltechnik. 39, 12, p. 24-25 2 p.

    Research output: Contribution to journal › Article › Transfer

  17. 2006
  18. Published

    Engineering and biotechnological aspects for the manufacturing of high quality fried potato products

    Reimerdes, E. H. & Franke, K., Apr 2006, In: Biotechnology Journal. 1, 4, p. 413-419 7 p.

    Research output: Contribution to journal › Article › Research › peer review

  19. Published

    Optimierung der Eigenschaften von Sprühmilchpulvern für die Anwendung in Schokolade

    Franke, K. & Heinzelmann, K., 2006, In: Süsswaren. 51, 6, p. 19-22 4 p.

    Research output: Contribution to journal › Article › Research

  20. Published

    Optimierung der Eigenschaften von Sprühmilchpulvern für die Anwendung in Schokolade, Teil II

    Franke, K. & Heinzelmann, K., 2006, In: Süsswaren. 51, 7-8, p. 9-11 3 p.

    Research output: Contribution to journal › Article › Research

  21. Published

    Qualitativ hochwertige Pommes frites mit reduziertem Acrylamidgehalt

    Franke, K. & Reimerdes, E. H., 2006, In: Obst-, Gemüse- und Kartoffelverarbeitung. 90, 4, p. 30-35 6 p.

    Research output: Contribution to journal › Article › Transfer

  22. 2005
  23. Published

    Aktueller Stand der Herstellung von qualitativ hochwertigen, frittierten Kartoffelprodukten unter Berücksichtigung der Acrylamidbildung

    Franke, K. & Reimerdes, E. H., 2005.

    Research output: Contribution to conference › Paper › Research

  24. Published

    Eiprodukte als funktionelle Bestandteile in Backwaren

    Reimerdes, E. H. & Franke, K., 2005.

    Research output: Contribution to conference › Paper › Research

  25. Published

    Quality related minimization of acrylamide formation--an integrated approach

    Franke, K., Sell, M. & Reimerdes, E. H., 2005, In: Advances in Experimental Medicine and Biology. 561, p. 357-369 13 p.

    Research output: Contribution to journal › Article › Research › peer review

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