Bildung und Inhibierung weißer Effloreszenzen auf der Oberfläche von Rohwurst

Involved persons

• Prof. Dr. Jochen Weiss
• PD Dr. rer. nat. Monika Gibis
• Kurt Herrmann

Involved institutions

• Material Science

Publications in the course of the project

• Bildung und Inhibierung weißer Effloreszenzen auf der Oberfläche getrockneter Fleischerzeugnisse
  2017: Felix H. Walz, Monika Gibis, Kurt Herrmann, Jochen Weiss
  
• Chemical and optical characterization of white efflorescences on dry fermented sausages under modified atmosphere packaging
  2017: 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: Felix Walz, Monika Gibis, Kurt Herrmann, and Jochen Weiss
  
• Inhibitory effect of phosphates on magnesium lactate efflorescence formation in dry-fermented sausages
  2017: Felix H. Walz, Monika Gibis, Pia Schrey, Kurt Herrmann, Corina L. Reichert, 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
  2017: Walz F. H., Gibis M., Koummarasy S., Reichert C. L., Herrmann K., Hinrichs J., Weiss J.
  
• Influence of casing material on the formation of efflorescences on dry fermented sausages
  2017: Felix H. Walz, Monika Gibis, Maximilian Lein, Kurt Herrmann, Jörg Hinrichs, Jochen Weiss,
  
• Impact of packaging and environmental conditions on formation of efflorescences on surface of dry fermented sausages
  2015: Monika Gibis, Felix Walz, Kurt Herrmann and Jochen Weiss
  
• Optical analyses of efflorescence formation on dry fermented sausage surface – comparison of sensory and image analyses
  2015: Felix Walz, Monika Gibis, Kurt Herrmann and Jochen Weiss