Technological challenges for future probiotic foods

Autor: Maria Saarela, Rangne Fonden, Tiina Mattila-Sandholm, G. Mogensen, Ross Crittenden, Päivi Myllärinen

Publikováno v: Mattila-Sandholm, T, Myllärinen, P, Crittenden, R, Mogensen, G, Fonden, R & Saarela, M 2002, ' Technological challenges for future probiotic foods ', International Dairy Journal, vol. 12, no. 2-3, pp. 173-182 . https://doi.org/10.1016/S0958-6946(01)00099-1

Modern consumers are increasingly interested in their personal health, and expect the food that they eat to be healthy or even capable of preventing illness. Gut health in general has shown to be the key sector for functional foods in Europe. The pro

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ee99b79749dc840d9b90dae85cc7c9e5
https://doi.org/10.1016/S0958-6946(01)00099-1

Reduction reactions in doped ceria ceramics studied by dilatometry

Autor: Mogens Bjerg Mogensen, G. Mogensen

Publikováno v: Thermochimica Acta. 214:47-50

Reduction of pure and doped CeO2 to CeO2−x is associated with an expansion. The behaviour of pure CeO2, Ce0.9Ca0.1O1.9, Ce0.8Ca0.2O1.8 and Ce0.6Gd0.4O1.8 at 1000°C in the oxygen partial pressure range from 0.21 atm to 10−18 atm is described. The

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::e878a69094d9090d0ef68b05b1dba54e
https://doi.org/10.1016/0040-6031(93)80036-a

Demonstration of safety of probiotics: a review

Autor: S, Salminen, A, von Wright, L, Morelli, P, Marteau, D, Brassart, W M, de Vos, R, Fondén, M, Saxelin, K, Collins, G, Mogensen, S E, Birkeland, T, Mattila-Sandholm

Publikováno v: International Journal of Food Microbiology, 44, 93-106
International Journal of Food Microbiology 44 (1998)
Salminen, S, von Wright, A, Morelli, L, Marteau, P, Brassard, D, de Vos, W M, Fonden, R, Saxelin, M, Collins, K, Mogensen, G, Birkeland, S-E & Mattila-Sandholm, T 1998, ' Demonstration of safety of probiotics : A review ', International Journal of Food Microbiology, vol. 44, no. 1-2, pp. 93-106 . https://doi.org/10.1016/S0168-1605(98)00128-7

Probiotics are commonly defined as viable microorganisms (bacteria or yeasts) that exhibit a beneficial effect on the health of the host when they are ingested. They are used in foods, especially in fermented dairy products, but also in pharmaceutica

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6dd10d7447ec56fb65e16f6c5d177b02
https://research.wur.nl/en/publications/demonstration-of-safety-of-probiotics-a-review

Experimental Investigation of Some Effects of Multipath Propagation on a Line-of-Sight Path at 14 GHz

Autor: E. Stephansen, G. Mogensen

Publikováno v: Stephansen, E & Mogensen, G 1979, ' Experimental Investigation of Some Effects of Multipath Propagation on a Line-of-Sight Path at 14 GHz ', I E E E Transactions on Communications, vol. 27, no. 3, pp. 643-647 . https://doi.org/10.1109/TCOM.1979.1094434

A microwave line-of-sight propagation experiment is carried out in Denmark at frequencies around 14 GHz. Results from long term measurements of multipath propagation are presented. The multipath fade durations are shown to be log-normally distributed

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::09d9eaac182e5a02c17c65173f071853
https://doi.org/10.1109/tcom.1979.1094434

Organoleptic and physical properties of yogurt made from lactose hydrolysed milk

Autor: G. Mogensen, Azza A. Ismail, P. R. Poulsen

Publikováno v: International Journal of Dairy Technology. 36:52-55

Low-lactose yogurt has been manufactured by using two commercial lactase enzymes: Lactozym and Maxilact. For each lactase enzyme two different enzyme treatments were examined: hydrolysing before fermentation and hydrolysing during fermentation. When

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::d8f093f3997c6aac5e45c70f55677412
https://doi.org/10.1111/j.1471-0307.1983.tb02537.x