Fraunhofer-Institut für Verfahrenstechnik und Verpackung (IVV)


Standort der Organisation:
Freising, Deutschland

Forschungsprojekte mit FAU-Wissenschaftlern

Analyse und Modellierung der gerichteten lokalen Formluftströmung auf den Thermoformprozess
Prof. Dr.-Ing. Antonio Delgado; Dr.-Ing. Manuel Münsch
(01.07.2016 - 30.06.2018)
Virtual Engineering in der Entwicklung und Optimierung von statischen Zerstäubungsdüsen für die Niederdruckreinigung filmischer Verschmutzungen
Prof. Dr.-Ing. Antonio Delgado; Dr.-Ing. Manuel Münsch
(01.06.2016 - 31.05.2018)

Publikationen in Kooperation mit FAU-Wissenschaftern

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Strangl, M., Ortner, E., & Büttner, A. (2019). Evaluation of the efficiency of odor removal from recycled HDPE using a modified recycling process. Resources Conservation and Recycling, 89-97.
Loos, H., Schaal, B., & Reger, D. (2019). The odour of human milk: Its chemical variability and detection by newborns. Physiology & behavior, 199, 88-99.
Strangl, M., Schlummer, M., Maeurer, A., & Büttner, A. (2018). Comparison of the odorant composition of post-consumer high-density polyethylene waste with corresponding recycled and virgin pellets by combined instrumental and sensory analysis. Journal of Cleaner Production, 181, 599-607.
Kayatz, F., Wagner, S., Schult, A., Münsch, M., Majschak, J.-P., & Delgado, A. (2018). Directed air flow. Kunststoffe International, 108(10), 60-63.
Zareian, M., Böhner, N., Loos, H., Silcock, P., Bremer, P., & Beauchamp, J. (2018). Evaluation of volatile organic compound release in modified atmosphere-packaged minced raw pork in relation to shelf-life. Food Packaging and Shelf Life, 18, 51-61.
Ghadiriasli, R., Wagenstaller, M., & Büttner, A. (2018). Identification of odorous compounds in oak wood using odor extract dilution analysis and two-dimensional gas chromatography-mass spectrometry/olfactometry. Analytical and Bioanalytical Chemistry, 410(25), 6595–6607.
Wagner, S., Münsch, M., Kayatz, F., Majschak, J.-P., & Delgado, A. (2018). Modeling of the compressed-air flow impact for thermoforming simulations. Springer Verlag.
Mahmoud, M., Tybussek, T., Loos, H., Wagenstaller, M., & Büttner, A.K. (2018). Odorants in Fish Feeds: A Potential Source of Malodors in Aquaculture. Frontiers in Chemistry, 6.
Abubaker, H., Sivaramakrishnan, A.S., Münsch, M., Murcek, R., Boye, A., & Delgado, A. (2018). Optimization of design parameters of CIP spray cleaning nozzle using genetic algorithm. Springer Verlag.
Strangl, M., Fell, T., Schlummer, M., Maeurer, A., & Büttner, A.K. (2017). Characterization of odorous contaminants in post-consumer plastic packaging waste using multidimensional gas chromatographic separation coupled with olfactometric resolution. Journal of Separation Science, 40(7), 1500-1507.
Denzer-Lippmann, M., Beauchamp, J., Freiherr, J., Thürauf, N., Kornhuber, J., & Büttner, A. (2017). Development and Validation of a Food-Associated Olfactory Test (FAOT). Chemical Senses, 42(1), 47-57.
Juhlke, F., Lorber, K., Wagenstaller, M., & Büttner, A.K. (2017). Influence of the Chemical Structure on Odor Qualities and Odor Thresholds of Halogenated Guaiacol-Derived Odorants. Frontiers in Chemistry, 5.
Denzer-Lippmann, M., Beauchamp, J., Freiherr, J., Thürauf, N., Kornhuber, J., & Büttner, A. (2016). Development and validation of a food-associated olfactory test (FAOT). Chemical Senses.
Tyapkova, O., Siefarth, C., Schweiggert-Weisz, U., Beauchamp, J., Büttner, A., & Bader-Mittermaier, S. (2016). Flavor release from sugar-containing and sugar-free confectionary egg albumen foams. Lwt-Food Science and Technology, 69, 538-545.
Tyapkova, O., Bader-Mittermaier, S., Schweiggert-Weisz, U., Wurzinger, S., Beauchamp, J., & Büttner, A.K. (2014). Characterisation of flavour-texture interactions in sugar-free and sugar-containing pectin gels. Food Research International, 55, 336-346.
Siefarth, C., Tran, T.B.T., Mittermaier, P., Pfeiffer, T., & Büttner, A.K. (2014). Effect of radio frequency heating on yoghurt - II. Microstructure and texture. Foods, 3(2), 369-393.
Siefarth, C., Tran, T.B.T., Mittermaier, P., Pfeiffer, T., & Büttner, A.K. (2014). Effect of radio frequency heating on yoghurt - I. Technological applicability, shelf-life and sensorial quality. Foods, 3(2), 318-335.
Benjamin, O., Silcock, P., Beauchamp, J., Büttner, A.K., & Everett, D.W. (2014). Emulsifying properties of legume proteins compared to beta-lactoglobulin and Tween 20 and the volatile release from oil-in-water emulsions. Journal of Food Science, 79, E2014-E2022.
Beauchamp, J., Scheibe, M., Hummel, T., & Büttner, A.K. (2014). Intranasal odorant concentrations in relation to sniff behaviour. Chemistry & Biodiversity, 11, 619-638.
Hauser, C., Müller, U., Sauer, T., Augner, K., & Pischetsrieder, M. (2014). Maillard reaction products as antimicrobial components for packaging films. Food Chemistry, 145, 608-613.

Zuletzt aktualisiert 2016-16-03 um 06:44