Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Ida Schwartz Roland"'
Autor:
Ida Schwartz Roland, Thao T. Le, Tony Chen, Miguel Aguilera-Toro, Søren Drud-Heydary Nielsen, Lotte Bach Larsen, Nina Aagaard Poulsen
Publikováno v:
Foods, Vol 13, Iss 3, p 367 (2024)
The market for plant-based drinks (PBDs) is experiencing a surge in consumer demand, especially in Western societies. PBDs are a highly processed food product, and little is known about this relatively new food product category when compared to bovin
Externí odkaz:
https://doaj.org/article/9b3f6a121e3a4f268896d730267938e6
Autor:
Ida Schwartz Roland, Miguel Aguilera-Toro, Søren Drud-Heydary Nielsen, Nina Aagaard Poulsen, Lotte Bach Larsen
Publikováno v:
Foods, Vol 12, Iss 17, p 3282 (2023)
The consumption of plant-based drinks is increasing, but they represent a product category normally with lower protein content as compared with bovine milk. Furthermore, the products are highly processed and, therefore, the proteins in this product c
Externí odkaz:
https://doaj.org/article/0c87a82cc87843b58dabbc85a2b755a7
Autor:
Anne Vuholm Sunds, Ida Schwartz Roland, Ulrik Kræmer Sundekilde, Martin Nørmark Thesbjerg, Randall Robinson, Apichaya Bunyatratchata, Maria Glantz, Marie Paulsson, Daiva Leskauskaite, Anne Pihlanto, Ragnhild Inglingstad, Tove Gulbrandsen Devold, Gerd Elisabeth Vegarud, Bryndis Eva Birgisdottir, Maria Gudjonsdottir, Daniela Barile, Lotte Bach Larsen, Nina Aagaard Poulsen
Publikováno v:
Metabolites, Vol 11, Iss 10, p 662 (2021)
Little is known about the extent of variation and activity of naturally occurring milk glycosidases and their potential to degrade milk glycans. A multi-omics approach was used to investigate the relationship between glycosidases and important bioact
Externí odkaz:
https://doaj.org/article/f84f564353b54b698d6f67ee277b4174
Publikováno v:
Aarhus University
Sunds, A V, Roland, I S, Larsen, L B & Poulsen, N A 2022, ' Thermal stability of milk glycosidases and their activities in industrial whey preparations ', LWT-Food Science & Technology, vol. 164, 113633 . https://doi.org/10.1016/j.lwt.2022.113633
Sunds, A V, Roland, I S, Larsen, L B & Poulsen, N A 2022, ' Thermal stability of milk glycosidases and their activities in industrial whey preparations ', 19th Annual International Symposium on Milk Science and Health, Davis, United States, 18/10/2022-20/10/2022 .
Sunds, A V, Roland, I S, Larsen, L B & Poulsen, N A 2022, ' Thermal stability of milk glycosidases and their activities in industrial whey preparations ', LWT-Food Science & Technology, vol. 164, 113633 . https://doi.org/10.1016/j.lwt.2022.113633
Sunds, A V, Roland, I S, Larsen, L B & Poulsen, N A 2022, ' Thermal stability of milk glycosidases and their activities in industrial whey preparations ', 19th Annual International Symposium on Milk Science and Health, Davis, United States, 18/10/2022-20/10/2022 .
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8a3a505813c16a858d8d3c734680639b
https://pure.au.dk/portal/en/publications/thermal-stability-of-milk-glycosidases-and-their-activities-in-industrial-whey-preparations(760eab71-cef5-4326-a64b-39655b174047).html
https://pure.au.dk/portal/en/publications/thermal-stability-of-milk-glycosidases-and-their-activities-in-industrial-whey-preparations(760eab71-cef5-4326-a64b-39655b174047).html