Medium chain fatty acids from milk induce angiopoietin-like 4 (ANGPTL4) gene expression

Autor: Søren D. Nielsen, Grith Mortensen, Karsten Kristiansen, Jette F. Young, Bashar Amer, Rasmus K. Petersen, Trine Kastrup Dalsgaard

Publikováno v: Nielsen, S D, Amer, B, Young, J F, Mortensen, G, K. Petersen, R, Kristiansen, K & Dalsgaard, T K 2015, ' Medium chain fatty acids from milk induce angiopoietin-like 4 (ANGPTL4) gene expression ', International Dairy Journal, vol. 42, pp. 34-41 . https://doi.org/10.1016/j.idairyj.2014.10.011

Milk fat has been shown to induce expression of the angiopoietin-like 4 ( ANGPTL4 ) gene. The present study took advantage of the indigenous lipoprotein lipase in milk to generate elevated levels of free fatty acids (FFAs) and used the human colon ce

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7f6f321d36bd0f57c26c3537ea93037f
https://doi.org/10.1016/j.idairyj.2014.10.011

Novel method for quantification of individual free fatty acids in milk using an in-solution derivatisation approach and gas chromatography-mass spectrometry

Autor: Caroline Nebel, Kjeld Hermansen, Grith Mortensen, Trine Kastrup Dalsgaard, Bashar Amer, Hanne Christine Bertram

Publikováno v: Amer, B, Nebel, C, Bertram, H C S, Mortensen, G, Hermansen, K & Dalsgaard, T K 2013, ' Novel method for quantification of individual free fatty acids in milk using an in-solution derivatisation approach and gas chromatography-mass spectrometry ', Montréal, Québec, Canada, 28/04/2013-01/05/2013, .
Amer, B, Nebel, C, Bertram, H C S, Mortensen, G, Hermansen, K & Dalsgaard, T K 2013, ' Novel method for quantification of individual free fatty acids in milk using an in-solution derivatisation approach and gas chromatography-mass spectrometry ', 30/09/2013-01/10/2013, .
Amer, B, Nebel, C, Bertram, H C S, Mortensen, G, Hermansen, K & Dalsgaard, T K 2013, ' Novel method for quantification of individual free fatty acids in milk using an in-solution derivatization approach and gas chromatography-mass spectrometry ', International Dairy Journal, vol. 32, no. 2, pp. 199-203 . https://doi.org/10.1016/j.idairyj.2013.05.016

An ethyl chloroformate free fatty acid (ECF-FFA) method was developed for quantification of free fatty acids (FFAs) in milk. The method is based on gas chromatography mass spectrometry with ECF in-solution derivatisation and was optimised for the com

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::76c5c5d289d537e4a47c4ff8a7f1a7e2
https://doi.org/10.1016/j.idairyj.2013.05.016

Effect of Antioxidants on Oxidation during the Production of Whey Fat Concentrate

Autor: Bente M. Jensen, John Sørensen, Grith Mortensen, Trine Kastrup Dalsgaard, Martin B. Sørensen

Publikováno v: Jensen, B M, Sørensen, J, Mortensen, G, Sørensen, M B & Dalsgaard, T K 2011, ' Effect of antioxidants on oxidation during the production of whey fat concentrate ', Journal of Agricultural and Food Chemistry, vol. 59, no. 24, pp. 13012-13017 . https://doi.org/10.1021/jf203295p

Whey fat has a relatively high level of unsaturated fatty acids, and as such, whey products with a high fat content are vulnerable to oxidation. The purposes of the present study were to assess the oxidative development in whey fat concentrate (WFC)

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9112ae1d63df78db75f7854265e672ce
https://doi.org/10.1021/jf203295p

Light-induced changes in semi-hard cheese determined by fluorescence spectroscopy and chemometrics

Autor: Jens Petter Wold, Grith Mortensen, Charlotte Møller Andersen

Publikováno v: International Dairy Journal. 16:1483-1489

The impact of modified atmosphere packaging and different storage conditions on light-induced oxidation of sliced Havarti cheese has been evaluated by fluorescence spectroscopy. Data were analyzed with principal component analysis (PCA) and 50-50 MAN

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::42e9bdd3552475afb5d600f4370dc46b
https://doi.org/10.1016/j.idairyj.2005.11.014

Impact of poly-lactic acid packaging material on semi-hard cheese

Autor: Mette Vishart, Mikael Agerlin Petersen, Grith Mortensen, Vibeke Kistrup Holm

Publikováno v: International Dairy Journal. 16:931-939

A study was performed in order to evaluate the impact of a poly-lactic acid (PLA) package relative to a polyester packaging material on quality of semi-hard cheese during light exposure and storage in the dark and when applying oxygen scavengers to t

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::a46dd59a752607f2c3f055e22f1e53c4
https://doi.org/10.1016/j.idairyj.2005.09.001