Stefan Toepfl
Stefan Toepfl
Professor, DIL German Institute of Food Technologies
Adresse e-mail validée de dil-ev.de - Page d'accueil
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Extraction of anthocyanins from grape by-products assisted by ultrasonics, high hydrostatic pressure or pulsed electric fields: A comparison
M Corrales, S Toepfl, P Butz, D Knorr, B Tauscher
Innovative Food Science & Emerging Technologies 9 (1), 85-91, 2008
6892008
Potential of high hydrostatic pressure and pulsed electric fields for energy efficient and environmentally friendly food processing
S Toepfl, A Mathys, V Heinz, D Knorr
Food Reviews International 22 (4), 405-423, 2006
3662006
High intensity pulsed electric fields applied for food preservation
S Toepfl, V Heinz, D Knorr
Chemical engineering and processing: Process intensification 46 (6), 537-546, 2007
3472007
Impact of temperature on lethality and energy efficiency of apple juice pasteurization by pulsed electric fields treatment
V Heinz, S Toepfl, D Knorr
Innovative Food Science & Emerging Technologies 4 (2), 167-175, 2003
2972003
Impact of pulsed electric field treatment on the recovery and quality of plant oils
M Guderjan, S Töpfl, A Angersbach, D Knorr
Journal of Food Engineering 67 (3), 281-287, 2005
2032005
Pulsed Electric Fields (PEF) for Permeabilization of Cell Membranes in Food-and Bioprocessing–Applications, Process and Equipment Design and Cost Analysis.
S Töpfl
1772006
Overview of pulsed electric fields processing for food
S Toepfl, C Siemer, G Saldaña-Navarro, V Heinz
Emerging technologies for food processing, 93-114, 2014
1432014
Pulsed electric field processing of orange juice: a review on microbial, enzymatic, nutritional, and sensory quality and stability
R Buckow, S Ng, S Toepfl
Comprehensive Reviews in Food Science and Food Safety 12 (5), 455-467, 2013
1392013
Energy-efficient biomass processing with pulsed electric fields for bioeconomy and sustainable development
A Golberg, M Sack, J Teissie, G Pataro, U Pliquett, G Saulis, T Stefan, ...
Biotechnology for biofuels 9 (1), 1-22, 2016
1292016
Effects of pulsed electric field treatment of apple mash on juice yield and quality attributes of apple juices
S Schilling, T Alber, S Toepfl, S Neidhart, D Knorr, A Schieber, R Carle
Innovative Food Science & Emerging Technologies 8 (1), 127-134, 2007
1262007
Applications of pulsed electric fields technology for the food industry
S Toepfl, V Heinz, D Knorr
Pulsed electric fields technology for the food industry, 197-221, 2006
1212006
Opinion on the use of ohmic heating for the treatment of foods
H Jaeger, A Roth, S Toepfl, T Holzhauser, KH Engel, D Knorr, RF Vogel, ...
Trends in Food Science & Technology 55, 84-97, 2016
1092016
Comparative study of pulsed electric field and thermal processing of apple juice with particular consideration of juice quality and enzyme deactivation
S Schilling, S Schmid, H Jäger, M Ludwig, H Dietrich, S Toepfl, D Knorr, ...
Journal of Agricultural and Food Chemistry 56 (12), 4545-4554, 2008
912008
New developments in shockwave technology intended for meat tenderization: Opportunities and challenges. A review
T Bolumar, M Enneking, S Toepfl, V Heinz
Meat Science 95 (4), 931-939, 2013
682013
High hydrostatic pressure/temperature modeling of frankfurter batters
F Tintchev, U Bindrich, S Toepfl, U Strijowski, V Heinz, D Knorr
Meat science 94 (3), 376-387, 2013
602013
Comparative study of juice production by pulsed electric field treatment and enzymatic maceration of apple mash
S Schilling, S Toepfl, M Ludwig, H Dietrich, D Knorr, S Neidhart, ...
European Food Research and Technology 226 (6), 1389-1398, 2008
592008
Pulsed Electric Field food treatment-scale up from lab to industrial scale
S Toepfl
Procedia Food Science 1, 776-779, 2011
512011
Inactivation of Bacillus subtilis spores by pulsed electric fields (PEF) in combination with thermal energy–I. Influence of process-and product parameters
C Siemer, S Toepfl, V Heinz
Food Control 39, 163-171, 2014
452014
Salt (NaCl) reduction in cooked ham by a combined approach of high pressure treatment and the salt replacer KCl
A Tamm, T Bolumar, B Bajovic, S Toepfl
Innovative Food Science & Emerging Technologies 36, 294-302, 2016
422016
Pilot scale thermal and alternative pasteurization of tomato and watermelon juice: An energy comparison and life cycle assessment
K Aganovic, S Smetana, T Grauwet, S Toepfl, A Mathys, A Van Loey, ...
Journal of cleaner production 141, 514-525, 2017
412017
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