ttz Bremerhaven

Bremerhaven, Germany

ttz Bremerhaven

Bremerhaven, Germany

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Kehagia O.C.,Rlabs Market Research Ltd | Kehagia O.C.,University of Thessaly | Colmer C.,ttz Bremerhaven | Chryssochoidis M.G.,Rlabs Market Research Ltd
British Food Journal | Year: 2017

Purpose: The purpose of this paper is to assess impact of literacy on the combinations of traceability information on food packages of chilled chicken nuggets and fish fingers consumers choose. Design/methodology/approach: A discrete choice experiment, belonging to the “stated preference method” was designed to meet the purpose of this study with 512 German and Greek consumers. According to this method, the information is gathered using methods of distinct preference asking individuals face to face questions about their behaviour. Findings: The results indicate that literacy has an impact on the combinations of information consumers choose; specific information is most useful and sought by high- and low-literate consumers; and price is an important factor for the consumer choices presented in the current study, but cannot overshadow other equally important factors. Practical implications: Marketing issues are raised because of the importance and utility consumers attach to traceability systems. Originality/value: This is a novel research concerning literacy’s impact on the combinations of package information chosen by consumers in Germany and Greece in relation to the two studied chilled chicken and fish products (i.e. chilled chicken nuggets and fish fingers). © 2017, © Emerald Publishing Limited.


A combined process of anaerobic digestion (AD), lime precipitation (P), microfiltration (MF) and reverse osmosis (RO) was developed for the treatment of landfill leachate (LFL). The raw LFL contained high amount of organic matter with an elevated humic acids concentration. During the anaerobic digestion step, the organic loading rate was increased progressively up to 3.3 g COD L-1 d-1. The upflow anaerobic fixed bed reactor showed a great performance in terms of COD removal efficiency and biogas production. During precipitation experiments, lime dose was optimized to obtain the maximum reduction of conductivity to prevent the fouling of RO membranes. This process was compared to a second one in which the AD step was eliminated. Both treatment plans achieved similar removal efficiencies. However, AD step significantly improved the process by reducing the needed lime dose by 50%. It has also increased MF and RO fluxes by 35% and 40% at a steady state, respectively. The dominant fouling mechanism was cake layer formation during both MF tests. This process seems to be a promising approach for the treatment of LFL and its industrial application should be further investigated. © 2016 Elsevier Ltd.


Lanfer A.,University of Bremen | Knof K.,Ttz Bremerhaven | Barba G.,CNR Institute of Neuroscience | Veidebaum T.,National Institute for Health Development | And 6 more authors.
International Journal of Obesity | Year: 2012

Background:Increased preference for fat and sugar may have a role in overweight and obesity development. However, this effect is likely to vary across different food cultures. To date, few studies on this topic have been conducted in children and none have employed an international, multi-centre design.Objective:To document taste preferences for fat and sweet in children from eight European countries and to investigate their association with weight status and dietary habits.Design:A total of 1696 children aged 6-9 years from survey centres in Italy, Estonia, Cyprus, Belgium, Sweden, Germany, Hungary and Spain tasted and subsequently chose between a high-versus a low-fat cracker and a natural versus a sugar-sweetened apple juice. Children's consumption frequency of fatty and sweet foods and demographic variables were obtained from parental-reported questionnaires. Weight and height of the children were measured.Results:Fat and sweet taste preferences varied substantially across survey centres. Independent of survey centre, age, sex, parental education and parental BMI, overweight including obesity was positively associated with fat preference and sweet preference. Fat preference associations were stronger in girls. Girlsbut not boyswith a combined preference for fat and sweet had an especially high probability of being overweight or obese. Adjusted models with BMI z-score as the dependent variable were consistent with results of the analyses with BMI categories, but with significant results only for fat preference in girls. Frequent consumption of fatty foods was related to fat preference in bivariate analyses; however, adjusting for survey centre attenuated the association. Sweet preference was not related to consumption of sweet foods, either in crude or in adjusted analyses.Conclusions:Fat and sweet taste preferences are related to weight status in European children across regions with varying food cultures. © 2012 Macmillan Publishers Limited All rights reserved.


PubMed | ttz Bremerhaven
Type: | Journal: Waste management (New York, N.Y.) | Year: 2016

A combined process of anaerobic digestion (AD), lime precipitation (P), microfiltration (MF) and reverse osmosis (RO) was developed for the treatment of landfill leachate (LFL). The raw LFL contained high amount of organic matter with an elevated humic acids concentration. During the anaerobic digestion step, the organic loading rate was increased progressively up to 3.3gCODL(-1)d(-1). The upflow anaerobic fixed bed reactor showed a great performance in terms of COD removal efficiency and biogas production. During precipitation experiments, lime dose was optimized to obtain the maximum reduction of conductivity to prevent the fouling of RO membranes. This process was compared to a second one in which the AD step was eliminated. Both treatment plans achieved similar removal efficiencies. However, AD step significantly improved the process by reducing the needed lime dose by 50%. It has also increased MF and RO fluxes by 35% and 40% at a steady state, respectively. The dominant fouling mechanism was cake layer formation during both MF tests. This process seems to be a promising approach for the treatment of LFL and its industrial application should be further investigated.


Kienberger J.,University of Graz | Noormofidi N.,University of Graz | Muhlbacher I.,Polymer Competence Center Leoben | Klarholz I.,TTZ Bremerhaven | And 2 more authors.
Journal of Polymer Science, Part A: Polymer Chemistry | Year: 2012

The functionalization of anionically polymerized isoprene with cysteamine applying the thiol-ene reaction is reported. Antimicrobial activity is implemented by quaternization of the amino functionality by either alkylation or by protonation. The resulting polymers were tested against Gram-positive as well as Gram-negative bacteria strains according to the Japanese Industrial Standard Z2801:2000 protocol, partly revealing excellent biocidal performance. Thermal stability up to 200°C allows extrusion processing of the functionalized poly(isoprene)s. The best performing polymer, that is, bearing butylated ammonium-groups, was compounded with the commodity material poly(propylene). The compound bearing 5 wt % of the biocidal polymer exhibited satisfactory biocidal properties. © 2012 Wiley Periodicals, Inc. J Polym Sci Part A: Polym Chem, 2012 Anionically polymerized poly(isoprene) was functionalized with cysteamine via a thermally induced thiol-ene reaction. Subsequent quaternization of the amino-group yielded contact biocides which are active against Gram-positive and Gram-negative bacteria strains. Copyright © 2012 Wiley Periodicals, Inc.


Huen J.,Ttz Bremerhaven | Weikusat C.,Alfred Wegener Institute for Polar and Marine Research | Bayer-Giraldi M.,Alfred Wegener Institute for Polar and Marine Research | Weikusat I.,Alfred Wegener Institute for Polar and Marine Research | And 2 more authors.
Journal of Cereal Science | Year: 2014

The use of freezing technology is well established in industrial and craft bakeries and is still gaining importance. In order to optimize recipes and processes of frozen baked goods, it is essential to be able to investigate the products' microstructure. Especially ice crystals and their interaction with the other components of the frozen products are of interest. In this study, frozen wheat bread dough was investigated by confocal Raman microscopy. The Raman spectra measured within the dough were compared with spectra of the main components of frozen dough, i.e. ice, liquid water, starch, gluten and yeast. In this way, the spatial distribution of the single components within the dough was determined and corresponding images of the frozen dough microstructure were generated. On these images, ice appears as a continuous network rather than as isolated crystals. We suggest that this method may be appropriate for characterizing crystallization phenomena in frozen baked goods, allowing to better understand the reasons for quality losses and to develop strategies for avoiding such losses. © 2014 Elsevier Ltd.


Kienberger J.,University of Graz | Kreutzwiesner E.,University of Graz | Noormofidi N.,University of Graz | Klarholz I.,TTZ Bremerhaven | And 2 more authors.
Macromolecular Symposia | Year: 2012

Anionically polymerised (poly)isoprene was functionalized with cysteamine applying thiol-ene click chemistry. Subsequent quaternisation of the primary amino groups gave polymers with antimicrobial activity against Listeria monocytogenes, Eschericchia coli, Pseudomonas fluorescens and Staphylococcus aureus as revealed from tests performed according to the Japanese Industrial Standard Z2801:2000. The novel polymers feature sufficient thermal stability for the compounding with commodity polymers such as poly(propylene) and might be used as a non leaching additive to finish commodity polymers with antimicrobial acitivity. © 2012 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.


Eden M.,Food Technology and Bio Process Engineering | Colmer C.,Ttz Bremerhaven
Food Science and Technology | Year: 2010

An international project, CHILL-ON has been initiated with an objective to develop and integrate innovative technologies to improve safety, transparency and quality assurance of the chilled/frozen supply chain. An innovative chain information management system, TRACECHILL has been developed to ensure continuous temperature monitoring, temperature abuse identification, food contamination, quick tracking and tracing of products. The decision support system (DSS) permits automatic decision making by predicting the risks to which the foodstuffs may be exposed during the distribution process. The geographical information system (GIS) module provides the user with a geographical visualization of the current and historical location of a product, which makes it easy to locate suspicious products. The project is focusing to develop cost-effective and easy-to-handle polymerase chain reaction (PCR) test kits, including a sample preparation method, which allow quantification of relevant bacteria.


Geier U.,Research Association for Biodynamic Agriculture | Hermann I.,University of Greifswald | Mittag K.,TTZ Bremerhaven | Buchecker K.,TTZ Bremerhaven
Journal of the Science of Food and Agriculture | Year: 2012

How do you feel after drinking milk or soy milk? The aim of this preliminary study was to find out if it is possible to measure the psychological effects of staple food items using a consumer test (according to DIN 10974), assessing the mental state of the participants. Results of two tests with dairy products and non-dairy milk substitutes, two vegetable tests, and two tests with bakery products are presented and discussed in the context of the further development of a standardized and validated test to measure the effects of food on the human mental state. © 2012 Society of Chemical Industry.


Janevska D.P.,Wessex Institute of Technology | Gospavic R.,Wessex Institute of Technology | Pacholewicz E.,Ttz Bremerhaven | Popov V.,Wessex Institute of Technology
Food Research International | Year: 2010

The work presented focuses on predictive modelling for estimating the risk to consumers due to consumption of food contaminated with Specific Foodborne Pathogens (SFP) or estimating the remaining shelf life of the product. An approach based on integration of the existing Hazard Analysis and Critical Control Point (HACCP) approach with the Quantitative Microbial Risk Assessment (QMRA) is presented which is developed as part of the Chill-On EC FP6 research project. The paper describes the main principles of operation of the system and introduces elements of practical implementation and operation of the HACCP system combined with QMRA as well as a Shelf Life Predictor (SLP). The possibility for managing the impact of climate change by using HACCP-QMRA-SLP in supply chains is discussed. © 2010.

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