Zobrazeno 1 - 10
of 99
pro vyhledávání: '"Ann-Dorit Moltke Sørensen"'
Publikováno v:
Marine Drugs, Vol 22, Iss 9, p 413 (2024)
This study employed a diverse approach to extract antioxidant peptides from red seaweed Palmaria palmata, recognized for its comparatively high protein content. Initially, an aqueous extraction of the entire seaweed was performed, followed by enzymat
Externí odkaz:
https://doaj.org/article/8edb9d421b2e4dd8a597b2071a69f18f
Autor:
Hanne Aarslev Jensen, Ann-Dorit Moltke Sørensen, Lisbeth Truelstrup Hansen, Niels Bøknæs, Ole Mejlholm, Charlotte Jacobsen
Publikováno v:
Food Chemistry Advances, Vol 3, Iss , Pp 100369- (2023)
In retail, whole, cooked Northern shrimp (Pandalus borealis) is commonly stored in illuminated display freezers for an extended time period. The aim of the present study was to understand how and when light-induced lipid oxidation occurs. Two sizes o
Externí odkaz:
https://doaj.org/article/44804da1ab6d41eebf6f04aebae85b4c
Autor:
Marie Bagge Jensen, Jette Jakobsen, Charlotte Jacobsen, Jens J. Sloth, Jone Ibarruri, Carlos Bald, Bruno Iñarra, Niels Bøknæs, Ann-Dorit Moltke Sørensen
Publikováno v:
Marine Drugs, Vol 22, Iss 4, p 162 (2024)
With the aim to upcycle fish side-streams, enzymatic hydrolysis is often applied to produce protein hydrolysates with bioactive properties or just as a protein source for food and feed. However, the production of hydrolysates generates a side-stream.
Externí odkaz:
https://doaj.org/article/bc65af8cb95f4949b5bb7973f87adf4f
Publikováno v:
Marine Drugs, Vol 22, Iss 4, p 179 (2024)
Palmaria palmata is a viable source of nutrients with bioactive properties. The present study determined the potential role of post-extraction ultrasonication on some compositional features and antioxidant properties of enzymatic/alkaline extracts of
Externí odkaz:
https://doaj.org/article/9f1f661f9c854f31b81088f4510c7f34
Autor:
Mads Bjørlie, Julie Christina Hartmann, Line Hyrup Rasmussen, Betül Yesiltas, Ann-Dorit Moltke Sørensen, Simon Gregersen Echers, Charlotte Jacobsen
Publikováno v:
Antioxidants, Vol 13, Iss 3, p 346 (2024)
Metal-catalyzed lipid oxidation is a major factor in food waste, as it reduces shelf life. Addressing this issue, our study investigates the potential of hydrolysates derived from potato protein, a by-product of potato starch production, as metal-che
Externí odkaz:
https://doaj.org/article/fe20002fa89b48f48703abab679f8ba5
Autor:
Ann-Dorit Moltke Sørensen, Haizhou Wu, Grethe Hyldig, Niels Bøknæs, Ole Mejlholm, Ingrid Undeland, Charlotte Jacobsen
Publikováno v:
Marine Drugs, Vol 21, Iss 11, p 591 (2023)
Currently, side-streams (e.g., head, backbone, tail, and intestines) generated in the fish processing industry often end up as low-value products for feed applications or even as waste. In order to upcycle such side-streams, they need to be preserved
Externí odkaz:
https://doaj.org/article/08e8dca8c676460f81aae041731fdea4
Autor:
Jorge Coque, Charlotte Jacobsen, Bita Forghani, Anders Meyer, Greta Jakobsen, Jens J. Sloth, Ann-Dorit Moltke Sørensen
Publikováno v:
Marine Drugs, Vol 21, Iss 11, p 558 (2023)
Liquid side-streams from food industries can be processed and used in food applications and contribute to reduce the environmental footprint of industries. The goal of this study was to evaluate the effectiveness and applicability of protein and phos
Externí odkaz:
https://doaj.org/article/33cab52c5f4a4c18b88cc9939d40b162
Autor:
Bita Forghani, Ann-Dorit Moltke Sørensen, Gustaf Fredeus, Kenneth Skaaning, Johan Johannesson, Jens J. Sloth, Ingrid Undeland
Publikováno v:
ACS Omega, Vol 6, Iss 46, Pp 30960-30970 (2021)
Externí odkaz:
https://doaj.org/article/a50c8935eabe40b4821d82363463a152
Publikováno v:
Foods, Vol 11, Iss 19, p 2998 (2022)
The increasing demand for oils that contain health-beneficial omega-3 fatty acids calls for new resources or better utilization of existing resources, such as side-streams or underutilized resources to maintain a sustainable fishery. Starfish has bee
Externí odkaz:
https://doaj.org/article/9b5e77b8584746e6a480acbde079464b
Publikováno v:
Foods, Vol 11, Iss 7, p 905 (2022)
The intake of omega-3 polyunsaturated fatty acids (PUFA) of the average consumer is generally low, and products such as fish oils high in omega-3 PUFA have become popular dietary supplements. There is a need for more sources of omega-3 PUFA to cover
Externí odkaz:
https://doaj.org/article/13a2b9fa46934d2496f32ef65facc39b