Zobrazeno 1 - 10
of 29
pro vyhledávání: '"Diana Lindberg"'
Publikováno v:
Journal of Functional Foods, Vol 102, Iss , Pp 105452- (2023)
This study investigated the aminoacidemia after ingestion of a poultry protein hydrolysate (PPH) and whey protein in healthy young and old participants. Protein-drinks were also digested using the INFOGEST static in vitro digestion model to simulate
Externí odkaz:
https://doaj.org/article/20f7b8871c8c4c5f9d7a94d3092b0638
Autor:
Diana Lindberg, Kenneth Aase Kristoffersen, Sileshi Gizachew Wubshet, Linn Maria Gundersen Hunnes, Marte Dalsnes, Katinka Riiser Dankel, Vibeke Høst, Nils Kristian Afseth
Publikováno v:
Molecules, Vol 26, Iss 17, p 5280 (2021)
A study of the effects of single and combined protease hydrolysis on myofibrillar versus collagenous proteins of poultry by-products has been conducted. The aim was to contribute with knowledge for increased value creation of all constituents of thes
Externí odkaz:
https://doaj.org/article/a1a8b92576624ab29025f5b3659cbbfb
Autor:
Kenneth Aase Kristoffersen, Sileshi Gizachew Wubshet, Linn Maria Gundersen Hunnes, Katinka R. Dankel, Marte Dalsnes, Diana Lindberg, Nils Kristian Afseth, Vibeke Høst
Publikováno v:
Molecules, Vol 26, Iss 5280, p 5280 (2021)
Molecules
Volume 26
Issue 17
Molecules
Volume 26
Issue 17
A study of the effects of single and combined protease hydrolysis on myofibrillar versus collagenous proteins of poultry by-products has been conducted. The aim was to contribute with knowledge for increased value creation of all constituents of thes
Publikováno v:
Lebensmittel-Wissenschaft + Technologie
Enzymatic protein hydrolysis can be used industrially for refining peptides from poultry by-products. The aim is to introduce these peptides for human consumption, but today the majority is used for feed or pet food. One main barrier for entering the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::78c8f922786277c1e1564283378afc10
Autor:
Jan Thomas Rosnes, Ida Rud, Themis Altintzoglou, Diana Lindberg, Guro Helgesdotter Rognså, Paula Varela, Bente Kirkhus, Øydis Ueland
Publikováno v:
Trends in Food Science & Technology
Background Personalisation of foods opens for improving individuals’ quality of life. In the personalised food approach, the focus of research is food, its components and the possibilities of different processes throughout the food value chain to i
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::83f320f5ef391674c33e4938173742e7
Autor:
Sileshi Gizachew Wubshet, Aart van Amerongen, Nils Kristian Afseth, Heleen de Vogel-van den Bosch, Ulrike Böcker, Diana Lindberg, Svein Jarle Horn, Kenneth Aase Kristoffersen
Publikováno v:
Scientific Reports
Scientific Reports, Vol 10, Iss 1, Pp 1-10 (2020)
Scientific Reports 10 (2020) 1
Scientific Reports, 10(1)
Scientific Reports, Vol 10, Iss 1, Pp 1-10 (2020)
Scientific Reports 10 (2020) 1
Scientific Reports, 10(1)
In this study we explore the potential of using Fourier-transform infrared (FTIR) spectra of trifluoroacetate-protein and peptide complexes for monitoring proteolytic reactions. The idea of treating dry-films of protein hydrolysates with trifluoroace
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::201099c911073d32593f52f78bf71657
https://hdl.handle.net/11250/2687329
https://hdl.handle.net/11250/2687329
Autor:
Nils Kristian Afseth, Dimitrios Tzimorotas, Diana Lindberg, Oda Marie Kjørlaug, Volha Shapaval, Lars Torsten Axelsson
Publikováno v:
Bioprocess and Biosystems Engineering
Bioprocess and biosystems engineering
Bioprocess and biosystems engineering
Food rest materials have the potential to be used as media components in various types of fermentations. Oleaginous filamentous fungi can utilize those components and generate a high-value lipid-rich biomass, which could be further used for animal an
Autor:
Katinka R. Dankel, Heidi Johnsen, Nils Kristian Afseth, Diana Lindberg, Sileshi Gizachew Wubshet, Per Stenstad, Wilhelm R. Glomm
Publikováno v:
Lebensmittel-Wissenschaft + Technologie
Immobilization of enzymes onto magnetic particles can potentially allow for enzyme reuse, which can significantly reduce the cost associated with e.g. enzymatic protein hydrolysis (EPH) of fish and meat by-products. Here, we report glutaraldehyde-med
Autor:
Ingrid Måge, Ulrike Böcker, Diego Airado Rodriguez, Nils Kristian Afseth, Anne Rieder, Diana Lindberg, Sileshi Gizachew Wubshet, Svein Halvor Knutsen
Publikováno v:
Analytical Methods. 9:4247-4254
Enzymatic protein hydrolysis of food processing by-products is a well-recognized strategy for producing peptide-rich formulations of added value. The biochemical complexity of this process poses a significant challenge in the use of classical analyti
FTIR-based hierarchical modeling for prediction of average molecular weights of protein hydrolysates
Autor:
Kristian Hovde Liland, Sileshi Gizachhew Wubshet, Nils Kristian Afseth, Ulrike Böcker, Kenneth Aase Kristoffersen, Diana Lindberg, Svein Jarle Horn
Publikováno v:
Talanta: The International Journal of Pure and Applied Analytical Chemistry
In the presented study, Fourier-transform infrared (FTIR) spectroscopy is used to predict the average molecular weight of protein hydrolysates produced from protein-rich by-products from food industry using commercial enzymes. Enzymatic protein hydro
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c15ece5e77af7f7380694da945b36fa5