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This chapter provides an overview of the gender aspects that are relevant to Talent Management, acknowledging gender as a social construction of the purportedly adequate behaviors and traits exhibited by males and females as the result of education and socialization processes. It discusses gendered perspectives and the needs of current and future key players, such as work–family balance and dual-career challenges, because they influence the decisions of talent to join, remain with, or leave organizations. The chapter focuses on well-qualified female professionals who are willing to invest in themselves and value their significant involvement in their work. By applying a gender lens, it addresses a gap in the Talent Management discussion and aims to contribute to the development of Talent Management on both the theoretical and practical level. If Talent Mangement systematically includes employees in mid- and late career and enables them to learn throughout their careers, it will expand its target groups.
Background
There is no consensus on the instruments for diagnosis of post-intensive care syndrome (PICS). We present a proposal for a set of outcome measurement instruments of PICS in outpatient care.
Methods
We conducted a three-round, semi-structured consensus-seeking process with medical experts, followed each by exploratory feasibility investigations with intensive care unit survivors (n1 = 5; n2 = 5; n3 = 7). Fourteen participants from nine stakeholder groups participated in the first and second consensus meeting. In the third consensus meeting, a core group of six clinical researchers refined the final outcome measurement instrument set proposal.
Results
We suggest an outcome measurement instrument set used in a two-step process. First step: Screening with brief tests covering PICS domains of (1) mental health (Patient Health Questionnaire-4 (PHQ-4)), (2) cognition (MiniCog, Animal Naming), (3) physical function (Timed Up-and-Go (TUG), handgrip strength), and (4) health-related quality of life (HRQoL) (EQ-5D-5L). Single items measure subjective health before and after the intensive care unit stay. If patients report new or worsened health problems after intensive care unit discharge and show relevant impairment in at least one of the screening tests, a second extended assessment follows: (1) Mental health (Patient Health Questionnaire-8 (PHQ-8), Generalized Anxiety Disorder Scale-7 (GAD-7), Impact of Event Scale – revised (IES-R)); (2) cognition (Repeatable Battery for the Assessment of Neuropsychological Status (RBANS), Trail Making Test (TMT) A and B); (3) physical function (2-Minute Walk Test (2-MWT), handgrip strength, Short Physical Performance Battery (SPPB)); and (4) HRQoL (EQ-5D-5L, 12-Item WHO Disability Assessment Schedule (WHODAS 2.0)).
Conclusions
We propose an outcome measurement instrument set used in a two-step measurement of PICS, combining performance-based and patient-reported outcome measures. First-step screening is brief, free-of-charge, and easily applicable by health care professionals across different sectors. If indicated, specialized healthcare providers can perform the extended, second-step assessment. Usage of the first-step screening of our suggested outcome measurement instrument set in outpatient clinics with subsequent transfer to specialists is recommended for all intensive care unit survivors. This may increase awareness and reduce the burden of PICS.
Background
A pre-existing neurocognitive disorder (NCD) is a relevant factor for the outcome of surgical patients. To improve understanding of these conditions, we investigated the association between parameters of the cholinergic system and NCD.
Method
This investigation is part of the BioCog project (www.biocog.eu), which is a prospective multicenter observational study including patients aged 65 years and older scheduled for elective surgery. Patients with a Mini-Mental State Examination (MMSE) score ≤23 points were excluded. Neurocognitive disorder was assessed according to the fifth Diagnostic and Statistical Manual of Mental Disorders criteria. The basal forebrain cholinergic system volume (BFCSV) was assessed with magnetic resonance imaging, the peripheral cholinesterase (ChE) activities with point-of-care measurements, and anticholinergic load by analyzing the long-term medication with anticholinergic scales (Anticholinergic Drug Scale [ADS], Anticholinergic Risk Scale [ARS], Anticholinergic Cognitive Burden Scale [ACBS]). The associations of BFCSV, ChE activities, and anticholinergic scales with NCD were studied with logistic regression analysis, adjusting for confounding factors.
Results
A total of 797 participants (mean age 72 years, 42% females) were included. One hundred and eleven patients (13.9%) fulfilled criteria for mild NCD and 82 patients (10.3%) for major NCD criteria. We found that AcetylChE activity was associated with major NCD (odds ratio [95% confidence interval]: [U/gHB] 1.061 [1.010, 1.115]), as well as ADS score ([points] 1.353 [1.063, 1.723]) or ARS score, respectively ([points] 1.623 [1.100, 2.397]) with major NCD. However, we found no association between BFCSV or ButyrylChE activity with mild or major NCD.
Conclusions
AcetylChE activity and anticholinergic load were associated with major NCD. Future research should focus on the association of the cholinergic system and the development of postoperative delirium and postoperative NCD.
The effect of pulsed electric field (PEF) and ultrasound (US) on the frying behavior of potato chips was investigated. For this purpose, a special fryer with a window was designed to enable the investigation of water evaporation by the characterization of bubble formation during frying. The number of water vapor bubbles and the bubble volume distribution were analyzed in order to gain an insight into heat and mass transfer affected by PEF and US treatment. Quality parameters of the potato chips such as moisture, fat and acrylamide content were measured. Overall, the results of this study show for the first time impacting effects on the frying process that can be achieved by combining PEF as a volumetric cell disintegration technology and ultrasound as a mean to affect interface phenomena. The obtained results can be used to further optimize frying processes used for the production of chips and other products.
While the Food and Biotechnology industries often use unit operations that have been known for some time, sometimes these processes are not efficient or sustainable. The need to develop more efficient processing lines to obtain higher quality products is of utmost importance. Over the last years, pulsed electric fields (PEF) processing has attracted the interest of numerous researchers and companies due to its ability to reduce processing time, preserve thermolabile compounds, which are responsible for the aroma, nutritional and bioactive properties of food products.
Therefore, in this article, some of the most important studies regarding the application of PEF technology in food and biotechnology processing is discussed.
BACKGROUND:
Intraoperative electroencephalography (EEG) signatures related to the development of postoperative delirium (POD) in older patients are frequently studied. However, a broad analysis of the EEG dynamics including preoperative, postinduction, intraoperative and postoperative scenarios and its correlation to POD development is still lacking. We explored the relationship between perioperative EEG spectra-derived parameters and POD development, aiming to ascertain the diagnostic utility of these parameters to detect patients developing POD.
METHODS:
Patients aged ≥65 years undergoing elective surgeries that were expected to last more than 60 minutes were included in this prospective, observational single center study (Biomarker Development for Postoperative Cognitive Impairment [BioCog] study). Frontal EEGs were recorded, starting before induction of anesthesia and lasting until recovery of consciousness. EEG data were analyzed based on raw EEG files and downloaded excel data files. We performed multitaper spectral analyses of relevant EEG epochs and further used multitaper spectral estimate to calculate a corresponding spectral parameter. POD assessments were performed twice daily up to the seventh postoperative day. Our primary aim was to analyze the relation between the perioperative spectral edge frequency (SEF) and the development of POD.
RESULTS:
Of the 237 included patients, 41 (17%) patients developed POD. The preoperative EEG in POD patients was associated with lower values in both SEF (POD 13.1 ± 4.6 Hz versus no postoperative delirium [NoPOD] 17.4 ± 6.9 Hz; P = .002) and corresponding γ-band power (POD −24.33 ± 2.8 dB versus NoPOD −17.9 ± 4.81 dB), as well as reduced postinduction absolute α-band power (POD −7.37 ± 4.52 dB versus NoPOD −5 ± 5.03 dB). The ratio of SEF from the preoperative to postinduction state (SEF ratio) was ~1 in POD patients, whereas NoPOD patients showed a SEF ratio >1, thus indicating a slowing of EEG with loss of unconscious. Preoperative SEF, preoperative γ-band power, and SEF ratio were independently associated with POD (P = .025; odds ratio [OR] = 0.892, 95% confidence interval [CI], 0.808–0.986; P = .029; OR = 0.568, 95% CI, 0.342–0.944; and P = .009; OR = 0.108, 95% CI, 0.021–0.568, respectively).
CONCLUSIONS:
Lower preoperative SEF, absence of slowing in EEG while transitioning from preoperative state to unconscious state, and lower EEG power in relevant frequency bands in both these states are related to POD development. These findings may suggest an underlying pathophysiology and might be used as EEG-based marker for early identification of patients at risk to develop POD.
This paper investigates four different mobile robots with respect to their drivingcharacteristics and soil preservation properties in an agricultural environment.Thereby, robots of classical design from agriculture as well as systems from spacerobotics with advanced locomotion concepts are considered to determine theindividual advantages of each rover concept with respect to the application domain.Locomotion experiments were conducted to analyze the general driving behavior,tensile force, and obstacle‐surmounting capability and ground interaction of eachrobot. Various soil conditions typical for the area of application are taken intoaccount, which are varied in terms of moisture and density. The presented workcovers the specification of the conducted experiments, documentation of theimplementation as well as analysis and evaluation of the collected data. In theevaluation, particular attention is paid to the change in driving characteristics underdifferent soil conditions, as well as to the soil stress caused by driving, since soilquality is of critical importance for agricultural applications. The analysis shows thatthe advanced locomotion concepts, as used in space robotics, also have positiveimplications for certain requirements in agricultural applications, such as maneuver-ability in wet conditions and soil conservation. The results show potential for designinnovations in agricultural robotics that can be used, to open up new fields ofapplication for instance in the context of precision farming.
Background: New ischaemic brain lesions on magnetic resonance imaging (MRI) are reported in up to 86% of patients after transcatheter edge-to-edge repair of the mitral valve (TEER-MV). Knowledge of the exact procedural step(s) that carry the highest risk for cerebral embolisation may help to further improve the procedure.
Aims: The aim of this study was to identify the procedural step(s) that are associated with an increased risk of cerebral embolisation during TEER-MV with the MitraClip system. Furthermore, the risk of overt stroke and silent brain ischaemia after TEER-MV was assessed.
Methods: In this prospective, pre-specified observational study, all patients underwent continuous transcranial Doppler examination during TEER-MV to detect microembolic signals (MES). MES were assigned to specific procedural steps: (1) transseptal puncture and placement of the guide, (2) advancing and adjustment of the clip in the left atrium, (3) device interaction with the MV, and (4) removal of the clip delivery system and the guide. Neurological examination using the National Institutes of Health Stroke Scale (NIHSS) and cerebral MRI were performed before and after TEER-MV.
Results: Fifty-four patients were included. The number of MES differed significantly between the procedural steps with the highest numbers observed during device interaction with the MV. Mild neurological deterioration (NIHSS ≤3) occurred in 9/54 patients. New ischaemic lesions were detected in 21/24 patients who underwent MRI. Larger infarct volume was significantly associated with neurological deterioration.
Conclusions: Cerebral embolisation is immanent to TEER-MV and predominantly occurs during device interaction with the MV. Improvements to the procedure may focus on this procedural step.
BACKGROUND: Postoperative delirium (POD) is an acute and common complication after surgery that can increase morbidity and mortality. Few previous studies with inconsistent findings have examined the association of preoperative pain and POD. Our purpose is to investigate the association of preoperative chronic pain and POD.
METHODS: This prospective observational cohort study included 200 patients ≥ 18 years scheduled for elective surgery under general anaesthesia in a tertiary care hospital. POD was defined as meeting diagnostic criteria during the study visits (according to delirium screening tests and the Diagnostic and Statistical Manual of Mental Disorders, Fifth Edition), or by diagnosis of the responsible physicians. Chronic pain was defined as pain lasting six months or longer. Features of chronic pain were assessed with the German Pain Questionnaire, including the Depression Anxiety and Stress Scale-21 (DASS-21). Associations with POD were assessed using logistic regression analysis adjusting for confounding factors.
RESULTS: Thirty-nine (22%) out of 176 patients developed POD. Chronic pain was not associated with POD after adjustment for ASA physical status, duration of anesthesia and DASS-21 Anxiety score (Odds ratio [OR], 95%-Confidence Interval [CI], 2.216 [0.968;5.070], P=0.060). A subgroup analysis of chronic pain patients revealed that current pain intensity was higher in patients with POD.
CONCLUSIONS: Preoperative chronic pain was no independent predictor for POD. Current pain intensity was higher in chronic pain patients with POD. This indicates that certain features of pain might be influential. Further research is needed to examine different forms of preoperative pain and their possible influence on POD.
This study reported the impact of electron beam (e-beam) treatment on microbiota and mycotoxins naturally present in red pepper powder and physicochemical quality changes. Treatment at 6 kGy indicated significant (p < 0.05) decontamination of yeasts and molds by 3.0 and 4.4 log CFU/g, respectively. A reduction of 4.5 log CFU/g of total plate counts (TPC) was observed at 10 kGy for 23 s. Fungal inactivation followed first-order kinetics while TPC better fitted with Gompertz function (R2 = 0.9912). E-beam treatment was not efficient for the degradation of aflatoxins but indirectly controlled their production by inactivation of mycotoxigenic molds. Indeed, reduction of 25% ochratoxin A was recorded at 30 kGy retaining >85% of total phenols, carotenoids and antioxidants activity. Moreover, treatment impact on total color difference (ΔE*) indicated ‘slight differences’. Overall, e-beam treatments up to 10 kGy were efficient in decontaminating the natural microbiota without detrimental effects on the physicochemical qualities of red pepper powder.
The study aimed for the analysis of the impact of pulsed electric field (PEF) pre-treatment on convection (CD) and microwave (MW-CD) assisted air drying. Drying kinetics acceleration and retention of bioactive compounds of PEF pre-treated carrots and apples has been demonstrated. Moreover, the direct and indirect environmental energy impacts of CD and MW-CD technologies with consideration of bioactive compounds preservation has been evaluated. PEF assisted CD and MW-CD demonstrated lower energy use, especially for indirect energy consumption, in the case of carotenoids preservation in dried carrots.
The influence of oil content and droplet size of oil-in-water emulsions on the heat development in an ohmic heating system was investigated. The setup was run with constant power or voltage. Emulsions consisted of sunflower oil (10–50 wt%), aqua dest. (90–50 wt%) and whey protein isolate (1.25/ 2.5/ 3.75/ 5.0 and 6.25 wt%) Two different droplet size distributions were produced, large (d0.5 ≈ 2.0 μm) and small (d0.5 ≈ 0.3 μm), for each oil mass fraction. The emulsions were ohmically heated from 10 to 80 °C at a constant power of 3.0 kW and constant voltage of 15 V/cm. The electrical conductivity decreased with an increasing oil content, resulting in longer or shorter heating time for constant voltage or constant power input, respectively. The droplet size only affected the heating process at the highest oil content.
Industrial relevance
Emulsions occur in a wide range of food products (e.g. sauces, dressings, desserts) and have properties giving structure to the food system. Ohmic heating is an emerging thermal process with improved (e.g. faster or less energy required) heating characteristics. The influence of physical changes due to different droplet sizes are of interest because these might also affect the heating characteristic. In addition, the direct comparison of two different process regulations (constant power and constant voltage) indicate which set up is expedient to a successful heating process. This study aims to identify the influence of emulsion-induced structural changes and process changes on the heating rates, which is of interest for the food industry and the related machine building industry.
Currently, the modelling of drying processes of plant tissues pre-treated by pulsed electric field (PEF) is following experimentally identified curves or separate heat and mass transfer and diffusion models with different levels of accuracy. This research had two major objectives: mathematical modeling and control of drying process of different vegetables pretreated by PEF during convective drying. The mathematical modeling was based on Luikov's heat and mass transfer model along with properties of different vegetables. Computer modelling was done using the difference method for predicting moisture and the temperature potentials of untreated and PEF-treated vegetables. The formulation and the solution procedures were applied to simulate the simultaneous heat and mass transfer in selected vegetables subjected to the convective drying. Suggested model had a good correlation with experimental results. Moreover, cell disintegration index can be used as a controllable parameter in heat and mass transfer models to predict drying behavior of potato, onion, and carrot tissues. Obtained drying models can be used as a mathematical tool to predict drying behavior for various types of agricultural products pre-treated by pulsed electric field.
The impact of Pulsed Electric Fields (PEF) on the peeling ability of different fruits and vegetables in particular tomatoes, peaches, peppers, and oranges were investigated. Samples were exposed to a fixed electric field strength of 2.15 kV/cm. The specific energy ranged from 0.6 kJ/kg to 50.3 kJ/kg. The treated raw materials were analysed regarding to the peeling ability, skin size and weight and firmness. The best result for tomatoes at a specific energy of 1.2 kJ/kg induced a high score of peeling ability that led to less product loss and could therefore increase the yield by 33.84%–41.53% compared to untreated samples. Moreover, an increased skin size by a factor of 3.7 was observed. However, PEF had no significant impact on peeling ability of oranges, peppers, and peaches. Although oranges showed an improvement in peeling ability by up to 32%, this cannot be traced back to the PEF treatment. The different properties and structures of the raw materials were discussed and provided indications about the limitation of PEF.
The present study investigates properties of heat-induced, self-standing gels of globular proteins. Native egg white protein (EWP) with 9,8 wt% protein and 0,395 wt% NaCl content was adjusted to pH = 7,0 and heated from 25 to 85 °C via Ohmic heating (OH) and conventional heating (COV) with respective come-up times (CUT, 240 and 1200 s) and holding times (HOLD, 30 and 900 s). Gels heated under OH showed lower denaturation levels and less water holding capacity. When HOLD was short, the firmness of OH gels exceeded COV gel firmness but deceeded at long HOLD. Similarly, at short HOLD OH samples presented higher hydrophobic interactions whereas at long HOLD COV gels showed more hydrophobic interactions. This correlated with changes of intermolecular beta-sheet structures which increased with HOLD at COV but decreased or remained unchanged during OH. Furthermore, as an SDS-PAGE revealed the main EWP, ovalbumin, did not fully denature when heated via OH, this lead to the assumption that the oscillatory electric field partially interferes the complete denaturation and development of intermolecular beta-sheet structures and hydrophobic interactions during thermal gelation of this protein. Scanning electron microscopy also showed deviances in network structures between OH and COV as COV gels exhibited a denser and OH gels a more open and porous network structure.
Der Bereich Ernährung wird in den kommenden Jahrzehnten vor zahlreichen Herausforderungen stehen, die sich aus den veränderten Lebensgewohnheiten und globalen Konsummustern bei gleichzeitig hohem Ressourcenverbrauch ergeben. Vor diesem Hintergrund wird in diesem Papier ein neu entwickeltes Instrument zur Verringerung der Auswirkungen auf die Ernährung vorgestellt, der sogenannte Ernährungsfußabdruck. Das Instrument basiert auf der Umsetzung des Konzepts einer nachhaltigen Ernährung in Entscheidungsprozessen und der Unterstützung einer ressourcenschonenden Gesellschaft. Das Konzept integriert jeweils vier Indikatoren aus den beiden ernährungsrelevanten Bereichen Gesundheit und Umwelt und verdichtet sie zu einem leicht kommunizierbaren Ergebnis, das sich in seinen Ergebnissen auf eine Wirkungsebene beschränkt. Anhand von acht Mittagsmahlzeiten werden die Methodik und ihre Berechnungsverfahren detailliert vorgestellt. Die Ergebnisse unterstreichen die allgemeine wissenschaftliche Sichtweise auf Lebensmittel; Mahlzeiten auf der Basis von tierischem Eiweiß sind im Hinblick auf ihre Gesundheits- und Umweltauswirkungen relevanter. Das Konzept scheint für Verbraucher nützlich zu sein, um ihre eigene Wahl zu bewerten, und für Unternehmen, um ihre internen Daten, ihre Benchmarking-Prozesse oder ihre externe Kommunikationsleistung zu erweitern. Methodische Unzulänglichkeiten und die Interpretation der Ergebnisse werden erörtert, und die Schlussfolgerung zeigt das Potenzial der Instrumente für die Gestaltung von Übergangsprozessen und für die Verringerung des Verbrauchs natürlicher Ressourcen durch die Unterstützung von Entscheidungen und Wahlmöglichkeiten von Lebensmittelanbietern und Verbrauchern.
The impact of pulsed light (PL) treatment on naturally occurring microorganisms, mycotoxins, and on physicochemical properties in red pepper powder was investigated. Powder samples were exposed to different PL treatments up to 61 pulses, with fluence ranging from 1.0 to 9.1 J/cm2. The highest fluence applied (9.1 J/cm2, 61 pulses, 20 s) resulted in 2.7, 3.1, and 4.1 log CFU/g reduction of yeasts, molds, and total plate counts (TPC), where initial microbial loads were 4.6, 5.5, and 6.5 log CFU/g, respectively. At the same fluence intensity, a maximum reduction of 67.2, 50.9, and 36.9% of aflatoxin B1 (AFB1), total aflatoxins (AF), and ochratoxin A (OTA) were detected, respectively. Proportional increase in temperature of the samples was observed from the absorbed PL energy, reaching maximum of 59.8°C. The inactivation of investigated microorganisms and mycotoxins followed first-order kinetics (R2 > 0.95). The fluence intensity at 6.9 and 9.1 J/cm2 did not cause degradation, but rather a significant (p < .05) and apparent increase of total phenols. Total color difference (ΔE*) revealed only “slight differences,” compared to the untreated sample. In conclusion, higher reduction of microbial load and mycotoxins in red pepper powder could be achieved, when higher treatment intensity was applied. This suggests the PL as a potential technology for decontamination of red pepper powder and other spice powders.
Tools for designing riverscapes co-creatively. Walk! Find typologies! Design spatial visions!
(2020)
Taking the transdisciplinary research study “Green fingers for a climate resilient city”, funded by the German Ministry of education and research (BMBF), as an example, this paper follows the hypothesis that processes of landscape planning and designing multifunctional green spaces and processes of co-creation need to be combined to stimulate climate resilient city transformation. The findings are that efforts to combine these processes benefit from making complex climate-resilient city planning accessible for people of different professional backgrounds. The paper showcases how storytelling (Schmidt 2019), mapping (Langner 2009) and guided walks (Schultz 2019) are means to mutually engage with, perceive and understand multifunctional green spaces, inspire ownership, and build capacity for the city’s climate-resilient transformation.
Shockwaves are mechanical pressure pulses generated in liquids and gases. Based on the principles of acoustics, shockwavescan propagate through fluids such as water. At interfaces of materials with different acoustic impedances, mechanical energy is dissipated, and disintegration of biological tissue can be achieved. Physical properties as well as technical requirements for shockwave generation by electrohydraulic, electromagnetic or piezoelectric energy conversion have been reported in the literature. The use of electrohydraulic shockwaves for food treatment is an emerging food processing technology, where a lack of scientific and technical knowledge has limited further advancements in process and equipment design. In scientific literature, single aspects required for process description are available, e.g., in metallurgy, mining, air purification or particle accelerators, but their combination toward a combined model is required to characterize underlying mechanisms of action. In food, most of the studies have focused on shockwave technology for treatment of meat cuts with the purpose of reducing aging time, softening of tissue and improving its tenderness. Other applications of the shockwave technology could expand to biological inactivation, targeted texture modifications and improving extractive and refining processes in agriculture industries. Total processing costs are estimated in a range of a few Euros per ton of product. Despite being a promising alternative to existing processes used for these purposes, the application of shockwave in the food industry is limited to date to research on pilot-scale prototypes.