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Stefan Toepfl
Researcher at German Institute of Food Technologies
Publications - 96
Citations - 4365
Stefan Toepfl is an academic researcher from German Institute of Food Technologies. The author has contributed to research in topics: Electric field & Chemistry. The author has an hindex of 29, co-authored 89 publications receiving 3420 citations. Previous affiliations of Stefan Toepfl include Technical University of Berlin & Nestlé.
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Extraction of anthocyanins from grape by-products assisted by ultrasonics, high hydrostatic pressure or pulsed electric fields: A comparison
TL;DR: In this paper, the authors examined the feasibility of different emerging technologies such as high hydrostatic pressure, pulsed electric fields and ultrasonics as potential extraction methods for bioactive substances from grape byproducts.
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Review: potential of high hydrostatic pressure and pulsed electric fields for energy efficient and environmentally friendly food processing
TL;DR: The application of emerging, novel processing techniques such as high hydrostatic pressure or pulsed electric fields can be utilized to replace, enhance or modify conventional techniques of food production as discussed by the authors.
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High intensity pulsed electric fields applied for food preservation
TL;DR: In this article, the crucial process parameters electrical field strength, total pulse energy input and treatment temperature were investigated experimentally, and it was found that temperatures higher than 40°C can strongly increase the lethality of the PEF process.
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Impact of temperature on lethality and energy efficiency of apple juice pasteurization by pulsed electric fields treatment
TL;DR: In this article, the authors focused on improving energy efficiency of this process for pasteurization of apple juice inoculated with Escherichia coli by investigating the relation between achieved reduction in survivor count and electric field strength and treatment temperature.
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Pulsed Electric Field Processing of Orange Juice: A Review on Microbial, Enzymatic, Nutritional, and Sensory Quality and Stability
TL;DR: This literature review aims to provide a comprehensive overview of the current scientific knowledge of PEF effects on microbial, enzymatic, nutritional, and sensory quality and stability of orange juices.