Zobrazeno 1 - 10
of 23
pro vyhledávání: '"Anders Hauer Møller"'
Autor:
Jens Kvist Madsen, Rasmus ePihl, Anders Hauer Møller, Anne Tranberg Madsen, Daniel E Otzen, Kell Kleiner Andersen
Publikováno v:
Frontiers in Microbiology, Vol 6 (2015)
Biosurfactants (BS) are surface-active molecules produced by microorganisms. Their combination of useful properties and sustainable production make them promising industrial alternatives to petrochemical and oleochemical surfactants. Here we compare
Externí odkaz:
https://doaj.org/article/175fd7914c324c5fb3f3e25f3c5e0399
Publikováno v:
Nissen, S H, Lübeck, M, Møller, A H & Dalsgaard, T K 2022, ' Protein recovery and quality of alfalfa extracts obtained by acid precipitation and fermentation ', Bioresource Technology Reports, vol. 19, 101190 . https://doi.org/10.1016/j.biteb.2022.101190
Alfalfa has a high potential as a novel food protein and can contribute to meet the increasing food demand. To facilitate food grade quality, protein extraction is essential. In this study, different extractions with isoelectric focusing the protein
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ef404d9b2e93895c5796f604e3693ec1
https://vbn.aau.dk/da/publications/ae33b145-2592-4c66-8557-632cad01669a
https://vbn.aau.dk/da/publications/ae33b145-2592-4c66-8557-632cad01669a
Autor:
Søren Krogh Jensen, Natalia Hachow Motta dos Passos, Anders Hauer Møller, Marianne Danielsen, Marianne Hammershøj, Hartono Tanambell, Morten Ambye-Jensen, Lene Stødkilde, Trine Kastrup Dalsgaard
Publikováno v:
Møller, A H, Hammershøj, M, Hachow Motta dos Passos, N, Tanambell, H, Stødkilde-Jørgensen, L, Ambye-Jensen, M, Danielsen, M, Jensen, S K & Dalsgaard, T K (ed.) 2021, ' Biorefinery of Green Biomass─How to Extract and Evaluate High Quality Leaf Protein for Food? ', Journal of Agricultural and Food Chemistry, vol. 69, no. 48, pp. 14341-14357 . https://doi.org/10.1021/acs.jafc.1c04289
There is a growing need for protein for both feed and food in order to meet future demands. It is imperative to explore and utilize novel protein sources such as protein from leafy plant material, which contains high amounts of the enzyme ribulose-1,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ce3d92e8cf90969f65bdac6bb682d2d8
https://pure.au.dk/ws/files/304664901/accepted_manuscript_grgdaplyt2f7cwqprhvh7r5pdei2fbzs.pdf
https://pure.au.dk/ws/files/304664901/accepted_manuscript_grgdaplyt2f7cwqprhvh7r5pdei2fbzs.pdf
Autor:
Trine Kastrup Dalsgaard, Sandra Beyer Gregersen, Anders Hauer Møller, Marianne Danielsen, Marianne Hammershøj, Caroline Nebel, Signe H. Nissen, Jesper Malling Schmidt, Lene Stødkilde
Publikováno v:
Nissen, S H, Schmidt, J M, Gregersen, S, Hammershøj, M, Møller, A H, Danielsen, M, Stødkilde, L, Nebel, C & Dalsgaard, T K 2021, ' Increased solubility and functional properties of precipitated Alfalfa protein concentrate subjected to pH shift processes ', Food Hydrocolloids, vol. 119, 106874 . https://doi.org/10.1016/j.foodhyd.2021.106874
Protein fractionated from alfalfa exhibits promising properties for exploitation as food ingredient. However, further knowledge and improvement of the functional properties is essential to increase the potential for commercial use. This might be obta
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cc42e3d3c39ff5b7968125d493aa0995
https://pure.au.dk/portal/da/publications/increased-solubility-and-functional-properties-of-precipitated-alfalfa-protein-concentrate-subjected-to-ph-shift-processes(f6ad5b34-7f0c-4df4-b09a-1ad1bc9e2c89).html
https://pure.au.dk/portal/da/publications/increased-solubility-and-functional-properties-of-precipitated-alfalfa-protein-concentrate-subjected-to-ph-shift-processes(f6ad5b34-7f0c-4df4-b09a-1ad1bc9e2c89).html
Autor:
Bjarne Joernsgaard, Bjoern Madsen, Signe Vaerbak, Amita Jahangiri, Trine Kastrup Dalsgaard, Anders Hauer Møller, Patrick Adlercreutz, Marianne Danielsen
Publikováno v:
Jahangiri, A, Møller, A H, Danielsen, M, Madsen, B, Joernsgaard, B, Vaerbak, S, Adlercreutz, P & Dalsgaard, T K 2018, ' Hydrophilization of bixin by lipase-catalyzed transesterification with sorbitol ', Food Chemistry, vol. 268, pp. 203-209 . https://doi.org/10.1016/j.foodchem.2018.06.085
Bixin is one of the most used yellow-orange food colorants in the food industry. The polyene chain of bixin makes it highly hydrophobic and less suitable for water-based food formulations. Lipase-catalyzed reactions of bixin with sorbitol were studie
Publikováno v:
Amer, B, Pedersen, L J, Møller, A H, Møller, H S & Dalsgaard, T K 2021, ' Improved solubility of proteins from white and red clover – inhibition of redox enzymes ', International Journal of Food Science and Technology, vol. 56, no. 1, pp. 302-311 . https://doi.org/10.1111/ijfs.14632
New alternative protein sources are needed. Clover grasses as white clover (WC) and red clover (RC) may provide a novel protein source to achieve high‐quality food protein. To prevent protein oxidation, endogenous oxidative enzymes as polyphenol ox
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f9bcaf59dd60c5a06327f65b6b7a1bb5
https://pure.au.dk/ws/files/300088835/amer_juul_et_al._corrected_manuscript_open_access_46bd9601bpwnwddqhakg6b5jtog6bqle.pdf
https://pure.au.dk/ws/files/300088835/amer_juul_et_al._corrected_manuscript_open_access_46bd9601bpwnwddqhakg6b5jtog6bqle.pdf
Publikováno v:
Pedersen, L J, Møller, A H, Bruhn, A, Jensen, S K & Dalsgaard, T K 2020, ' Protein solubility is increased by antioxidant addition during protein extraction from the green macroalga, Ulva sp. ', Journal of Applied Phycology, pp. 545-555 . https://doi.org/10.1007/s10811-020-02285-z
Ulva sp. is a cosmopolitan green macroalga with fast growth and a well-balanced amino acid composition, making it an interesting potential protein resource. Generally, the protein digestibility in unprocessed raw seaweed is low, which is why extracti
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a1226008bd72722c5761c708e0a3d891
https://pure.au.dk/portal/da/publications/protein-solubility-is-increased-by-antioxidant-addition-during-protein-extraction-from-the-green-macroalga-ulva-sp(c6b49373-9753-43c9-bf24-4dc699cacfcc).html
https://pure.au.dk/portal/da/publications/protein-solubility-is-increased-by-antioxidant-addition-during-protein-extraction-from-the-green-macroalga-ulva-sp(c6b49373-9753-43c9-bf24-4dc699cacfcc).html
Autor:
Mette Christensen, Anders Hauer Møller, H.T. Kristensen, Trine Kastrup Dalsgaard, Mikka Stenholdt Hansen, Marianne Hammershøj
Publikováno v:
Thorgaard Kristensen, H, Møller, A H, Christensen, M, Hansen, M S, Hammershøj, M & Dalsgaard, T K 2020, ' Co-precipitation of whey and pea protein – indication of interactions ', International Journal of Food Science and Technology, vol. 55, no. 8, pp. 2920-2930 . https://doi.org/10.1111/ijfs.14553
The aim was to optimise the yield of co-precipitation of whey protein isolate (WPI) and pea protein isolate (PPI) and compare co-precipitates and protein blends with respect to solubility. The yield of co-precipitates was tested with different protei
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9b6acce436d52922da81cf81e611ab90
https://pure.au.dk/portal/da/publications/coprecipitation-of-whey-and-pea-protein--indication-of-interactions(3e79b4c1-0c9d-4cb3-9527-e920355e4d9c).html
https://pure.au.dk/portal/da/publications/coprecipitation-of-whey-and-pea-protein--indication-of-interactions(3e79b4c1-0c9d-4cb3-9527-e920355e4d9c).html
Autor:
Signe Vaerbak, Marianne Danielsen, Anders Hauer Møller, Bjoern Madsen, Trine Kastrup Dalsgaard, Amita Jahangiri, Marianne Hammershøj, Bjarne Joernsgaard
Publikováno v:
Møller, A H, Jahangiri, A, Danielsen, M, Madsen, B, Joernsgaard, B, Vaerbak, S, Hammershøj, M & Dalsgaard, T K 2020, ' Mechanism behind the degradation of aqueous norbixin upon storage in light and dark environment ', Food Chemistry, vol. 310, 125967 . https://doi.org/10.1016/j.foodchem.2019.125967
Buffered aqueous solutions of norbixin were stored in light and dark, and analyzed using mass spectrometry. Compounds with both higher and lower masses than norbixin were detected, suggesting the formation of oxidation products and oxidative cleavage
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0178a73adcbbe826949dd669cb9491b7
https://pure.au.dk/portal/da/publications/mechanism-behind-the-degradation-of-aqueous-norbixin-upon-storage-in-light-and-dark-environment(7f1441c2-5f98-434a-9206-d55f8681b10f).html
https://pure.au.dk/portal/da/publications/mechanism-behind-the-degradation-of-aqueous-norbixin-upon-storage-in-light-and-dark-environment(7f1441c2-5f98-434a-9206-d55f8681b10f).html
Autor:
Paul Van der Meeren, Bjarne Joernsgaard, Signe Vaerbak, Bjoern Madsen, Wahyu Wijaya, Trine Kastrup Dalsgaard, Anders Hauer Møller, Marianne Hammershøj, Amita Jahangiri
Publikováno v:
Møller, A H, Wijaya, W, Jahangiri, A, Madsen, B, Jørnsgaard, B, Vaerbak, S, Hammershøj, M, Van der Meeren, P & Dalsgaard, T K 2020, ' Norbixin binding to whey protein isolate : alginate electrostatic complexes increases its solubility and stability ', Food Hydrocolloids, vol. 101, 105559 . https://doi.org/10.1016/j.foodhyd.2019.105559
Norbixin is a carotenoid extracted from the Annatto plant (Bixa orellana) and widely used as a natural colorant in pharmaceuticals, cosmetics and food. It is water-soluble at neutral and alkaline pH, but below neutral pH, norbixin starts to precipita
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e8bc3b39280bb2d5106272ab6c64e52f
https://pure.au.dk/ws/files/231057611/m_ller_food_hydrocolloids_revised_3xirs3lzuq7teabiqdx5dk2djrgk3nbv.pdf
https://pure.au.dk/ws/files/231057611/m_ller_food_hydrocolloids_revised_3xirs3lzuq7teabiqdx5dk2djrgk3nbv.pdf