Zobrazeno 1 - 10
of 66
pro vyhledávání: '"Grete Bertelsen"'
Autor:
Grete Bertelsen, Marianne Jakobsen
Publikováno v:
Journal of Muscle Foods. 17:9-19
When meat is packed in atmospheres containing elevated carbon dioxide (CO2) levels, substantial amounts of CO2 are absorbed into the meat. Knowledge of CO2 absorption into the meat is important to ensure optimal microbial protection of the meat and p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::28f2b68f8043b3c3e3ae92c33cefbcdc
https://doi.org/10.1111/j.1745-4573.2006.00029.x
https://doi.org/10.1111/j.1745-4573.2006.00029.x
Publikováno v:
Food Chemistry. 91:25-38
Peanuts, pork scratchings, oatmeal and two types of muesli were stored in two experiments, where external factors (light, oxygen concentrations, product-headspace ratios) were varied, and where packaging materials with different properties (light tra
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1165990c4358bf255cb6be54d13b7619
https://doi.org/10.1016/j.foodchem.2004.05.043
https://doi.org/10.1016/j.foodchem.2004.05.043
Publikováno v:
University of Copenhagen
Colour stability and development of lipid oxidation were followed during chill storage for 6 days of chops from M. Longissimus dorsi produced from pigs with high (6.3) and low (5.5) ultimate pH (pH(u)). The chops from the same individual pigs were ei
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ddc17fc50d91c8eebc2376d147a252f4
https://doi.org/10.1016/j.meatsci.2004.05.002
https://doi.org/10.1016/j.meatsci.2004.05.002
Publikováno v:
International Dairy Journal. 14:85-102
This review presents current knowledge on light-induced effects on packaged cheeses. As research in this area is somewhat limited and involves highly non-standardized light exposure conditions, the review includes, if deemed necessary, effects observ
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a301554c773d20414e0f08a1a427f9a7
https://doi.org/10.1016/s0958-6946(03)00169-9
https://doi.org/10.1016/s0958-6946(03)00169-9
Publikováno v:
Journal of the Science of Food and Agriculture. 85:206-212
Asensor array(electronicnose)wassuccessfully appliedforpredictingthecontentofhexanal and other volatiles in different dry fat-containing products, showing the potential of replacing time-consuming traditional laboratory analysis by faster in-process
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5e3de908b96928bd3d9bd1448adf1e6f
https://doi.org/10.1002/jsfa.1946
https://doi.org/10.1002/jsfa.1946
Publikováno v:
Journal of Agricultural and Food Chemistry. 51:4941-4947
Storage of nuts at a high oxygen concentration results in rancid nuts whereas storage at a low oxygen concentration results in fine-tasting nuts. During a 13 month experiment, packaging of walnuts with an oxygen absorber was compared to packaging in
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a7ad426c223a7e59ffadf14fb8948f36
https://doi.org/10.1021/jf021206h
https://doi.org/10.1021/jf021206h
Publikováno v:
European Food Research and Technology. 216:233-240
Cups based on polylactate (PLA) and poly(hydroxybutyrate) (PHB) were found to be as effective as high-density polyethylene (HDPE) cups in protecting an orange juice simulant and a dressing from quality changes during storage. The orange juice simulan
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8ae5dd732449ab103044e9c4fef3cb6f
https://doi.org/10.1007/s00217-002-0651-6
https://doi.org/10.1007/s00217-002-0651-6
Publikováno v:
International Dairy Journal. 13:239-249
Sliced Samso cheese, stored up to 3 weeks, exposed to light (1500 lx), packaged in 0% CO 2 (100% N 2 ), 20% CO 2 (80% N 2 ), or 100% CO 2 showed a significant decrease in yellowness ( b* ) and an increase in redness ( a* ). Cheese packaged in atmosph
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6297aa054bbc7d3957cf04a99626afbd
https://doi.org/10.1016/s0958-6946(02)00156-5
https://doi.org/10.1016/s0958-6946(02)00156-5
Publikováno v:
Food Chemistry. 79:387-394
During storage for up to 52 weeks, under mildly accelerated conditions (22 °C, atmospheric air), potato flakes (1% lipid, dried to aw=0.4) were found to undergo oxidative changes as indicated by a slight decrease in headspace oxygen. The headspace c
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::99be260e79fd6fbd958a1c4610c4c630
https://doi.org/10.1016/s0308-8146(02)00160-7
https://doi.org/10.1016/s0308-8146(02)00160-7
Publikováno v:
European Food Research and Technology. 214:423-428
The present study demonstrates that a rigid packaging material based on polylactate (PLA) was at least as effective as conventional high density polyethylene (HDPE) and polystyrene (PS) packaging materials in protecting fresh, unpasteurised orange ju
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ebd81e27ab11716bae9e2451f038df5b
https://doi.org/10.1007/s00217-001-0474-x
https://doi.org/10.1007/s00217-001-0474-x