Zobrazeno 1 - 10
of 187
pro vyhledávání: '"Ingrid Undeland"'
Autor:
Ricky Wang, Neda Rousta, Amir Mahboubi, Rikard Fristedt, Ingrid Undeland, Ann-Sofie Sandberg, Mohammad J. Taherzadeh
Publikováno v:
NFS Journal, Vol 36, Iss , Pp 100189- (2024)
Edible filamentous fungi, a source of mycoprotein, are one of the sustainable alternative protein. This study compares protein digestibility (DH%) and amino acid and mineral accessibility in Rhizopus oligosporus cultivated in oat flour (OatRO) or glu
Externí odkaz:
https://doaj.org/article/96ad86abd362492991e6957ab5b3c91e
Publikováno v:
NFS Journal, Vol 36, Iss , Pp 100186- (2024)
A headspace solid–phase microextraction (HS-SPME) method coupled with gas chromatography/mass spectrometry with quadrupole time-of-flight (GC/MS-QTOF) was developed for analysis of volatile off-odor compounds, i.e., earthy/musty (2-methylisoborneol
Externí odkaz:
https://doaj.org/article/1e819c56b93f460f9c3c6959a905a377
Publikováno v:
Future Foods, Vol 10, Iss , Pp 100431- (2024)
The green seaweed Ulva fenestrata is a future food candidate, however, both compositional, e.g. protein content, and sensory qualities depend on cultivation and harvest conditions. The aim was to explore sensory qualities of, and consumer attitudes t
Externí odkaz:
https://doaj.org/article/e387581f84344428bab34d21d93cf683
Publikováno v:
Future Foods, Vol 9, Iss , Pp 100347- (2024)
Sea lettuce (Ulva) species have been identified as a future protein source, and post-harvest techniques, including the sustainable integration of liquid food side streams, have been developed to further increase their protein content and commercial m
Externí odkaz:
https://doaj.org/article/c269f4cd95d5478baef01210d6c11a3d
Publikováno v:
Future Foods, Vol 9, Iss , Pp 100370- (2024)
The sensory quality of seaweed, whether as a whole biomass or as a protein ingredient, plays a crucial role in its successful commercialization. This study explored the effect of different Ulva species, biomass washing, and pH-shift-based protein ext
Externí odkaz:
https://doaj.org/article/63a2bc09f43447bc818c6014478bcc73
Publikováno v:
Food Chemistry: X, Vol 22, Iss , Pp 101456- (2024)
The effects of cross-processing lingonberry press cake (LPC) (2.5–30 %, dw/dw) with herring co-products on protein yield, oxidative stability and color of pH-shift-produced protein isolates were investigated. Even at 2.5 % LPC, the formation of vol
Externí odkaz:
https://doaj.org/article/2f9c0bd565b241709c80f744e3595047
Publikováno v:
Scientific Reports, Vol 14, Iss 1, Pp 1-11 (2024)
Abstract The relationship between hemolysis and lipid oxidation was explored in red blood cell (RBCs)-spiked washed cod mince (WCM). At pH 6.8 and 3 ± 1 °C, intact RBCs (71 µM Hb) delayed lipid oxidation by 1 day compared to WCM with partly or ful
Externí odkaz:
https://doaj.org/article/b3e998a604bf4b7aa19507445fc832b4
Autor:
Maria Jacobsen, Marta Bianchi, João P. Trigo, Ingrid Undeland, Elinor Hallström, Susanne Bryngelsson
Publikováno v:
International Journal of Food Properties, Vol 26, Iss 1, Pp 2349-2378 (2023)
ABSTRACTNutrient and toxicant levels as well as their bioavailability in S. latissima and Ulva species (fenestrata, intestinalis, rigida) were reviewed. Nutritional quality was assessed by nutrient contribution to daily reference intake (DRI) per por
Externí odkaz:
https://doaj.org/article/b8f0108f82e542c69e669516ed87785d
Publikováno v:
Ultrasonics Sonochemistry, Vol 99, Iss , Pp 106539- (2023)
The possibility of reducing the amount of fresh water used during alkaline the pH-shift processing of salmon head (SH) and herring frame (HF) was evaluated with ultrasound (US) as a tool to mitigate its negative effects on protein yield. The role of
Externí odkaz:
https://doaj.org/article/5e86a86340b94a85a296c96b4295a14f
Autor:
Neda Rousta, Karin Larsson, Rikard Fristedt, Ingrid Undeland, Swarnima Agnihotri, Mohammad J. Taherzadeh
Publikováno v:
NFS Journal, Vol 29, Iss , Pp 8-15 (2022)
Fermentation can be a powerful tool for developing new sustainable foods with increased nutritional value and fermented microbial biomass derived from filamentous fungi is a promising example. This study investigates the nutritional profile of edible
Externí odkaz:
https://doaj.org/article/2b353b7c65be4980899442d343f213a9