Laufbahn
- 2013 - 2016 Masterstudium Lebensmittelwissenschaften und -technologie
Projekte
Es wurden 0 Projekte gefunden.
Publikationen
Wissentransfer in die Gesellschaft
Medienbeiträge
Vorträge
(2021) Decontamination of selected herbs and spices by gamma irradiation and low energy electron beam (LEEB) treatment and influence on product characteristics upon storage
Autoren: Schottroff, F; Lasarus, T; Stupak, M; Hajslova, J; Fauster, T; Jaeger, H
35th EFFoST International Conference 2021
(2021) Enhancement of the subcritical water extraction of curcuminoids from turmeric by pulsed electric fields
Autoren: Vladić, J; Le Tan, H; Fauster, T.; Gerhart, T.; Jaeger H
1st Greenering International Conference 2021
(2020) Curcuma longa L: Pulsed electric field pretreatment followed by subcritical water extraction with addition of acidic modifier
Autoren: Simić, S; Vladić, J; Fauster, T; Le Tan, H; Gerhart, T; Jaeger, H.
26th International Symposium on Analytical and Environmental Problems (ISAEP 2020)
(2020) Pulsed electric field as a pretreatment for intensification of subcritical water extraction of polyphenolic components of Curcuma longa
Autoren: Vladić, J; Simić, S; Fauster, T; Le Tan, H; Gerhart, T; Jaeger, H.
International Scientific Conference: Harmonization of approaches to pharmaceutical development
(2019) Comparison of conventional and advanced thermal treatments for preservation regarding quality parameters of cloudy apple juice and sea buckthorn syrup
Autoren: Fauster, T; Teufl, Thomas; Jaeger, H
33rd EFFoST International Conference 2019
(2019) Ohmic heating – a novel approach for gluten-free bread baking .
Autoren: Bender, D., Gratz, M., Fauster, T., Jäger, H., Schoenlechner, R.
Bender, D., Gratz, M., Fauster, T., Jäger, H., Schoenlechner, R. (2019): Ohmic heating – a novel approach for gluten-free bread baking . 5th International Symposium on Gluten-Free Cereal Products and Beverages, JUN, 26-28, 2019, Leuven, BELGIUM
(2019) Ohmic heating – a novel approach for gluten-free bread baking
Autoren: Bender, D., Gratz, M., Fauster, T., Jäger, H., Schoenlechner, R.
5th International Symposium on Gluten-Free Cereal Products and Beverages 2019
(2019) Ohmic heating – eine innovative Methode zur Herstellung von glutenfreien Backwaren
Autoren: Bender, D., Gratz, M., Fauster, T., Jäger, H., Schoenlechner, R.
5. D-A-CH-Tagung für angewandte Getreidewissenschaften 2019
(2019) Effect of PEF pretreatment on process performance of and product quality during the freeze-drying of fruits and vegetables
Autoren: Fauster, T; Giancaterino, M; Pittia, P; Jaeger, H
3rd World Congress on Electroporation 2019
(2019) Effect of PEF as pre-treatment on physical quality of freeze- dried strawberries and red bell peppers
Autoren: Fauster, T; Giancaterino, M; Pittia, P; Jaeger, H
33rd EFFoST International Conference 2019
(2018) Impact of different methods for the reduction of oxygen during production of fruit and vegetable juices on content of vitamins and secondary plant metabolites
Autoren: Fauster, T; Minauf, M; Ems-Haselsteiner, J; Krottenthaler, A; Scheibelberger, R; Jaeger, H
32 EFFoST International Conference
(2018) Evaluation of pulsed electric fields technology for the improvement of carotenoid extraction from dried Rhodotorula glutinis
Autoren: Martínez, JM; Schottroff, F; Haas, K; Fauster, T; Álvarez, I; Raso, J; Jaeger, H
32nd EFFoST International Conference
(2018) Combination of Pulsed Electric Field and pectinase pre-treatment to improve the fermentation behaviour of white wine
Autoren: Fauster, T; Hanz, K; Scheibelberger, R; Teufl, T; Philipp, C; Scheiblhofer, H; Jäger, H
IFT-EFFoST 2018 International Nonthermal Processing Workshop and Short course
(2018) Influence of combined Pulsed electric field and pectinase pre-treatment on fermentation and aroma profile of white wine
Autoren: Fauster, T; Hanz, K; Scheibelberger, R; Teufl, T; Philipp, C; Scheiblhofer, H; Jaeger, H
32nd EFFoST International Conference
(2017) Rohstoffe, Nutzstoffe - Ressourcenschonende, energieeffiziente Verarbeitungsprozesse
Autoren: Jäger, H; Fauster, T
2. Dialog Forum zur Ernährung der Zukunft 2017
(2017) Comparison of different methods for measuring the cell disintegration in plant tissues after pulsed electric field treatment
Autoren: Fauster, T; Sperk, C; Jäger, H
International Conference on Food Innovation - Food Innova
(2017) Effect of pulsed electric field (PEF) and ohmic heating (OH) on bioactive compounds extraction from fruit and vegetables
Autoren: Mannozzi, C; Fauster, T; Haas, K; Tylewicz, U; Romani, S; Jäger, H
2nd World Congress on Electroporation and Pulsed Electric Fields in Biology, Medicine and Food & Environmental Technologies 2017
(2017) PEF application in the vegetable processing industry
Autoren: Jäger, H; Schulz, M; Fauster, T
2nd World Congress on Electroporation and Pulsed Electric Fields in Biology, Medicine and Food & Environmental Technologies 2017
(2017) Influence of PEF pretreatment on quality and economic aspects during potato processing in pilot and industrial scale
Autoren: Fauster, T; Schlossnikl, D; Töpfl, S; Jäger, H
2nd World Congress on Electroporation and Pulsed Electric Fields in Biology, Medicine and Food & Environmental Technologies 2017
(2015) Microbial fermentation of plant raw materials affected by PEF pre-treatment
Autoren: Fauster, T; Jäger, H
29th EFFoST International Conference 2015 - Food Science Research and Innovation
Preservation of browning through oxygen removal and polyphenol oxidase inactivation for homemade apple smoothies
Autoren: Fauster, T; Minauf, M; Jaeger, H