Zobrazeno 1 - 10
of 31
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:
Ulrike Böcker, Nils Kristian Afseth, Heleen de Vogel-van den Bosch, Diana Lindberg, Sileshi Gizachew Wubshet, Kenneth Aase Kristoffersen, Enno Fricke, Anne Rieder
Publikováno v:
Process Biochemistry
Process Biochemistry, 110, 85-93
Process Biochemistry 110 (2021)
Process Biochemistry, 110, 85-93
Process Biochemistry 110 (2021)
The aim of this study was to investigate the role of compositional variations in side-streams from the chicken and turkey industry on product characteristics after enzymatic protein hydrolysis (EPH). Variation was obtained using four raw materials, n
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5884bc5c60200feab79bd7d70ce2f776
https://doi.org/10.1016/j.procbio.2021.07.014
https://doi.org/10.1016/j.procbio.2021.07.014
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
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2820673be046109d9cbb0d92f89e487b
https://www.mdpi.com/1420-3049/26/17/5280
https://www.mdpi.com/1420-3049/26/17/5280
Autor:
Kenneth Aase Kristoffersen, Nils Kristian Afseth, Ulrike Böcker, Katinka Riiser Dankel, Mats Aksnes Rønningen, Andreas Lislelid, Ragni Ofstad, Diana Lindberg, Sileshi Gizachew Wubshet
Publikováno v:
Food Chemistry
Enzymatic protein hydrolysis (EPH) is an invaluable process to increase the value of food processing by-products. In the current work the aim was to study the role of standard thermal inactivation in collagen solubilization during EPH of poultry by-p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1450fb0d67fe82aedc9ec55eac50f825
https://doi.org/10.1016/j.foodchem.2022.132201
https://doi.org/10.1016/j.foodchem.2022.132201
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
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a8264f49877abb9d49cc44aa0ee58b0e
http://europepmc.org/articles/PMC6013528
http://europepmc.org/articles/PMC6013528
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
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0f42d124a52e2074bbaf69a5d9733640
https://doi.org/10.1016/j.lwt.2021.112327
https://doi.org/10.1016/j.lwt.2021.112327