Publications and media

Publications


Alba K Campbell GM, Kontogiorgos V(2018). Blackcurrant pomace for fibre enriched breads. Baking Europe, 8-10 (Spring issue)


Presentations

Struck S, Rohm H (2018) BERRYPOM - Innovative ways to incorporate berry pomace in cereal-based foods. Anuga FoodTec, Köln, DE (oral presentation)


Struck S, Rohm H (2018) Verwertung von Reststoffen aus der Lebensmittelproduktion am Beispiel von Beerentrestern. 23. NaWaRo Fachtagung, Dresden, DE (oral presentation)


Reißner A, Struck S, Al-Hamimi S, Turner C, Rohm H (2017) Berrypom: Processing and application of berry pomace. 31th EFFoST International Conference, Sitges, ES (oral presentation)


Reißner A, Struck S, Turner C, Rohm H (2017) Processing of berry pomace: lab vs. industrial scale. 31th EFFoST International Conference, Sitges, ES (Poster)


Rohm H, Struck S (2017) BERRYPOM: Adding value to fruit processing waste. 31th EFFoST International Conference, Sitges, ES (oral presentation)


Llorca E, Quiles A, Hernando I (2017) Improving health benefits of muffins with berry pomace and extruded flour. 31th EFFoST International Conference, Sitges, ES (Poster)


Llorca E, Quiles A, Hernando I (2017) Using berry pomace to replace flour, oil or sugar in sponge cakes. BIET'17 Baking Ingredients, Enzymes and Technology, Barcelona, ES (Poster)


Struck S, Rohm H (2017) BERRYPOM - A European project to enhance the value of berry pomace. GUDP Network project meeting, Aarhus, DK (oral presentation)


Schmidt C, Kauschmann F, Ebert B, Struck S, Rohm H (2017) Innovative ways to incorporate fibres from berry pomace in extruded cereal-based foods. 1st Conference Innovations in Food Science and Technology, Erding, DE. (Oral presentation)


Struck S, Kellner A, Straube D, Zahn S, Rohm H (2017) Anwendung von Fasern aus Nebenströmen der Fruchtsaftproduktion im Modellsystem Weizenteig. Jahrestreffen der ProcessNet-Fachgruppe Lebensmittelverfahrenstechnik, Bruchsal, DE (Oral presentation)


Struck S, Rode E, Geweke I, Zahn S, Rohm H (2016)Application of berry pomace in brittle bakery products. 30th EFFoST International Conference, Vienna, AT (Oral presentation)


Reißner A, Keschka M, Santos Arcos E, Struck S, Rohm H (2016) Aufbereitung von Beerentrester als Quelle von Ballaststoffen und Polyphenolen. GDL Kongress Lebensmitteltechnologie 2016, Lemgo, DE (Oral presentation)


Turner C, Abrahamsson V, Al-Hamimi S, Cunico L, Jumaah F, Prothmann J, Sun M, Sandahl M (2016) From supercritical carbon dioxide to gas expanded liquids in separation science. 10th International Conference on Packed Column SFC, Vienna, AT (Oral presentation)


Turner C (2016) From subcritical water to carbon dioxide expanded liquids in separation science. 3rd International Conference on Analytical Chemistry, Lasi, RO (Plenary lecture)


Struck S, Rode E, Zahn S, Rohm H (2016) Integrating berry pomace into brittle bakery products. IUFoST World Congress of Food Science and Technology, Dublin, IRL (Poster)


Struck S, Keschka M, Plaza M, Turner C, Rohm H (2016) Influence of drying method on polyphenol content and antioxidative capacity of black currant pomace. 4th International Iseki Conference, Vienna, AT (Poster with oral short communication)


Turner C, Abrahamsson V, Al-Hamimi S, Cunico L, Jumaah F, Prothmann J, Sun M, Sandahl M (2016) From subcritical water to carbon dioxide expanded liquids in separation science. 6th African Network of Analytical Chemists (SEANAC-2016) Conference, Kasane, Botswana. (Plenary lecture)


Alba K, Campbell G, Kontogiorgos V (2016) Adding value to food processing waste: Challenges and opportunities for fibre incorporation in bread. 5th International Blackcurrant Conference, Ashford, UK (Oral presentation)


Alba K (2016) Adding value to blackcurrant processing waste: Challenges and opportunities for fibre incorporation in bread. Biopolymers and Bioplastics from Waste, London, UK (Oral presentation)


Rohm H (2015) BERRYPOM - Adding value to fruit processing waste: Innovative ways to incorporate fibers from berry pomace in baked and extruded cereal-based foods. SUSFOOD Status Seminar, Brüssel, BE (Oral presentation)