Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Helle Skov Guldager"'
Autor:
Lieke A van Gijtenbeek, Shannon Neuens, Kathleen A. Glass, Tina Høgholm, Helle Skov Guldager, Solvej Siedler, Louise E Steffensen, Mikkel Gulmann Madsen, Quinn Singer, Susanne Bidstrup
Publikováno v:
Foods
Foods, Vol 10, Iss 1353, p 1353 (2021)
Volume 10
Issue 6
Foods, Vol 10, Iss 1353, p 1353 (2021)
Volume 10
Issue 6
Acidification and nutrient depletion by dairy starter cultures is often sufficient to prevent outgrowth of pathogens during post-processing of cultured dairy products. In the case of cottage cheese, however, the addition of cream dressing to the curd
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::430af0be53f930a35fde3bbe90f0f6f1
http://europepmc.org/articles/PMC8230772
http://europepmc.org/articles/PMC8230772
Publikováno v:
Journal of food protection. 61(9)
The effect of two months of frozen storage at -20 degrees C on the spoilage characteristics and shelf life of thawed and modified atmosphere packed (MAP) cod fillets stored at 2 degrees C was studied. Thawed MAP cod fillets were compared with fresh c
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::088090c0ad879dbf2e762ae6ff9a1799
https://pubmed.ncbi.nlm.nih.gov/31242541
https://pubmed.ncbi.nlm.nih.gov/31242541
Publikováno v:
International Journal of Sports Medicine. 32:60-65
A 26-year-old male bodybuilder was admitted to the surgical department of a Danish community hospital for hematemesis. During the clinical interview, he revealed that he had recently finished a course of anabolic steroids and erythropoietin. The pati
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f1d6f6b9f4acc7c4fab34eb805ac4710
https://doi.org/10.1055/s-0030-1267200
https://doi.org/10.1055/s-0030-1267200
Publikováno v:
Journal of Aquatic Food Product Technology. 11:201-214
Low-field 1 H nuclear magnetic resonance transverse relaxation was used to measure water mobility and distribution in cod stored at −20°C or −30°C for up to 12 months and subsequently from 0 to 21 days in modified atmosphere at +2°C. The relax
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9e8d1b6ed81d521901806b7614085e71
https://doi.org/10.1300/j030v11n03_16
https://doi.org/10.1300/j030v11n03_16
Publikováno v:
Journal of Aquatic Food Product Technology. 10:33-47
Five batches of “frozen at sea” cod products processed on a freezer trawler in the Barents Sea were studied: (i) glazed portions, (ii) glazed vacuum packed portions, (iii) unglazed portions, (iv) interleaved packed fillets, and (v) double frozen
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0add2020bf27c3d67f08bdd9cd81f9b9
https://doi.org/10.1300/j030v10n01_04
https://doi.org/10.1300/j030v10n01_04
Autor:
Kristina Nedenskov Jensen, Niels Bøknæs, Paw Dalgaard, Helle Skov Guldager, Jette Nielsen, Carsten Østerberg
Publikováno v:
Technical University of Denmark Orbit
The purpose of the present study was to select key parameters in good manufacturing practice for production of thawed chilled modified atmosphere packed (MAP) cod (Gadus morhua) fillets. The effect of frozen storage temperature (−20 and −30 °C),
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3234737d24ab484daf255639dab6c6f5
https://orbit.dtu.dk/en/publications/7a80174c-25e1-4d5e-8778-93b10063ac73
https://orbit.dtu.dk/en/publications/7a80174c-25e1-4d5e-8778-93b10063ac73
Publikováno v:
University of Copenhagen
Yoghurts were produced with 24 different cultures differing in their ability to produce exopolysaccharides (EPS). Rheological and sensory analyses showed large differences in texture properties in the yoghurt samples. EPS production was found to have
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::59c909e92fbe8cbd18a47a0d9337bf76
https://curis.ku.dk/portal/en/publications/sensory-and-rheological-screening-of-exopolysaccharide-producing-strains-of-bacterial-yoghurt-cultures(075e29e0-a1bf-11dd-b6ae-000ea68e967b).html
https://curis.ku.dk/portal/en/publications/sensory-and-rheological-screening-of-exopolysaccharide-producing-strains-of-bacterial-yoghurt-cultures(075e29e0-a1bf-11dd-b6ae-000ea68e967b).html