Dr. Sabine Ambros

Wissenschaftliche Mitarbeiterin

Gruppenleitung Bioprozesstechnik und Trocknungstechnik

Lehrstuhl für Lebensmittel- und Bio-Prozesstechnik
ZIEL – Institute for Food & Health
Weihenstephaner Berg 1
85354 Freising

Tel.: +49 8161 71-3536

Raum: E.16

Thema der Dissertation:

Microwave-assisted drying of lactic acid-producing bacteria

Projekt:

Entwicklung eines mikrowellenunterstützten Vakuumtrocknungsverfahrens zur schonenden und effizienten Herstellung von mikrobiellen Kulturen, AIF 17477 N

Peer reviewed publications

Ambros, S., Dombrowski, J., Boettger, D., Kulozik, U. (2019a). Structure-function-process relationship for microwave vacuum drying of lactic acid bacteria in aerated matrices. Food Bioprocess Tech 12(3): 395–408. DOI:10.1007/s11947-016-1768-0

Ambros, S., Dombrowski, J., Boettger, D., Kulozik, U. (2019b). The concept of microwave foam drying under vacuum: A gentle preservation method for sensitive biological material.
Journal Food Science: Doi:10.1111/1750-3841.14698.

Ambros, S., Foerst, P., Kulozik, U. (2018a). Temperature-controlled microwave-vacuum drying of lactic acid bacteria: Impact of drying conditions on process and product characteristics. J Food Eng 224: 80–87. Doi:10.1016/j.jfoodeng.2017.12.025

Ambros, S., Hofer, F., Kulozik, U. (2018b). Protective effect of sugars on storage stability of microwave-freeze dried and freeze-dried Lactobacillus paracasei F19. J Appl Microbiol 125(4): 1128-1136. Doi:10.1111/jam.13935

Ambros, S., Hofer, F., Kulozik, U. (2019c). Impact of protectants on drying kinetics and viability of microwave freeze-dried Lactobacillus paracasei ssp. paracasei F19. J Food Process Pres. DOI: 10.1111/jfpp.13859.

Ambros, S., Mayer, R., Schumann, B., Kulozik, U. (2018c). Microwave freeze drying of lactic acid bacteria: Influence of process parameters on drying behavior and viability. Innov Food Sci Emerg 48: 90–98.

Ambros, S., Vollmer, A.H., Youssef, N.N., Kulozik, U. (2018c). Structural basis of the impact of microwave drying on survival and shelf life of Lactobacillus paracasei. LWT – J Food Sci 125(4): 1128–1136. Doi:10.1016/j.lwt.2018.08.051 

Ambros, S., Bauer, S. A. W., Shylkina, L., Foerst, P., Kulozik, U. (2016). Microwave-vacuum drying of lactic acid bacteria: Influence of process parameters on survival and acidification activity. Food Bioprocess Tech 9: 1901–1911. Doi:10.1007/s11947-016-1768-0