Zobrazeno 1 - 10
of 52
pro vyhledávání: '"Grete Skrede"'
Autor:
Thea Sundt, Grete Skrede, Pernille Baardseth, Erik Slinde, Anders Skrede, Grethe Enersen, Hans Blom
Publikováno v:
Integrative Food, Nutrition and Metabolism. 7
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ded4121e5360c349f8c285eb545f9fe7
https://doi.org/10.15761/ifnm.1000283
https://doi.org/10.15761/ifnm.1000283
Autor:
Grete Skrede
Publikováno v:
Freezing Effects on Food Quality ISBN: 9780203755495
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::97a2e745ce6c81bbbb46d1faef199eb6
https://doi.org/10.1201/9780203755495-6
https://doi.org/10.1201/9780203755495-6
Publikováno v:
Food Chemistry
Strawberry (cv. Senga Sengana) and raspberry (cv. Veten) were processed into jams at 60, 85 or 93 °C and stored at 4 or 23 °C for 8 and 16 weeks. High processing temperature reduced ascorbic acid, total monomeric anthocyanins (TMA) and total phenol
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::703bafbd6b7fc105e3e5af7f32b7ef28
https://doi.org/10.1016/j.foodchem.2020.126297
https://doi.org/10.1016/j.foodchem.2020.126297
Publikováno v:
Acta Agriculturae Scandinavica, Section B - Soil & Plant Science. 62:193-208
A 3-year study was carried out to investigate quality parameters in 14 tree fruit and berry species grown in southern Norway. The species were blueberry, apple, aronia, sour cherry, sweet cherry, r...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::dd369ba1d2f07d213bea8bedfcf14f90
https://doi.org/10.1080/09064710.2011.598543
https://doi.org/10.1080/09064710.2011.598543
Publikováno v:
Journal of the Science of Food and Agriculture. 90:1245-1255
BACKGROUND: Retention of nutrients in vegetables during blanching/freezing, cooking and warm-holding is crucial in the preparation of both standard and therapeutic diets. In the present study, conventional cooking in water, and cooking by pouch techn
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::54a1eded4ef882b7c437e62d8f28340d
https://doi.org/10.1002/jsfa.3967
https://doi.org/10.1002/jsfa.3967
Publikováno v:
LWT - Food Science and Technology. 41:93-100
Herb decoctions—the aqueous extract of rosemary, sage and thyme, left as by-product after steam distillation of essential oils, were investigated as a source of antioxidants in marinades for turkey thigh meat. Lipid oxidation after marinating, cook
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a7ff6eaa41e008650993f2c92a7a37a1
https://doi.org/10.1016/j.lwt.2007.01.014
https://doi.org/10.1016/j.lwt.2007.01.014
Publikováno v:
Archives of Animal Nutrition. 61:211-221
The experiment was conducted to study the effects of fermentation of barley, using two different strains of lactic acid bacteria, a Lactobacillus plantarum/pentosus strain isolated from spontaneously fermented rye sourdough (AD2) and a starch-degradi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::df854ad16913fb1d24c1e1914a19fb07
https://doi.org/10.1080/17450390701297727
https://doi.org/10.1080/17450390701297727
Autor:
Grete Skrede
Publikováno v:
Journal of Food Science. 50:514-517
Free anthocyanin and Hunter a'value deterioration in blackcurrant syrups during storage followed fist order reaction kinetics. Half-life of Hunter a'values were 3-4 times higher than half-life values of free anthocyanins. Syrups from various cultivar
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::74cb437a065c6b3b206c3f6dacb3e393
https://doi.org/10.1111/j.1365-2621.1985.tb13440.x
https://doi.org/10.1111/j.1365-2621.1985.tb13440.x
Publikováno v:
Journal of Food Science. 71:C28-C33
Blanched and nonblanched potato rods (var. Beate) were fermented with Lactobacillus plantarum strain NC8 (109 colony-forming units [CFU]/mL) at 37 °C for 45 and 120 min. Potato rods were pre-fried at 170 °C for 3 min, cooled, and subsequently deep-
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::abcd9dea2e268c5cf28065e97608cb39
https://doi.org/10.1111/j.1365-2621.2006.tb12384.x
https://doi.org/10.1111/j.1365-2621.2006.tb12384.x
Publikováno v:
LWT - Food Science and Technology. 39:191-198
Efficiency of four concentrations of grape seed extract (0.0, 0.4, 0.8, and 1.6 g/kg) in retarding oxidative rancidity was tested with cooked turkey breast meat. Development in lipid oxidation during 13 days of refrigerated storage was evaluated by m
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1abe23702ee595b486365f51644ac82b
https://doi.org/10.1016/j.lwt.2005.02.003
https://doi.org/10.1016/j.lwt.2005.02.003