Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Karina Altmann"'
Autor:
Ute Settgast, Stefan Schreiber, Karin Schwarz, Matthias Laudes, Jana Köpke, Corinna Geisler, Anika Tiede, Karina Altmann, Dominik M. Schulte, Peter Ch Lorenzen, Ingrid Clawin-Rädecker, K Türk, Daniela Fangmann, Kristina Schlicht, Katharina Hartmann
Publikováno v:
Clinical Nutrition. 40:600-607
Summary Background FGF-21 is described as a powerful metabolic regulator with beneficial effects including glucose-lowering and improvement of insulin sensitivity without hypoglycaemia. On the other hand, FGF-21 is activated when muscle and other tis
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cc8ff55715753166aaefaa5edefa07f4
https://doi.org/10.1016/j.clnu.2020.06.006
https://doi.org/10.1016/j.clnu.2020.06.006
Publikováno v:
Food and Bioprocess Technology. 9:1924-1936
Bioactive milk oligosaccharide concentrates are not yet available as functional food ingredients. The aim of the present study was to develop an optimized nanofiltration process for the enrichment of milk oligosaccharides by achieving a better permea
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c667be9febabf00fb421801f6f52b558
https://doi.org/10.1007/s11947-016-1763-5
https://doi.org/10.1007/s11947-016-1763-5
Autor:
Sebastian Kämpfer, Adam Wutkowski, Karina Altmann, Ingrid Clawin-Rädecker, Martin Klempt, Peter Chr. Lorenzen
Publikováno v:
European Food Research and Technology. 241:803-815
Oligosaccharides in milk (MOS) have been reported in the literature to exert various bioactivities and to modulate the immune system. However, processes to obtain milk oligosaccharides on industrial scale as food ingredients are currently not availab
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f059e14bdbd9ec5d81a644bc84697f56
https://doi.org/10.1007/s00217-015-2505-z
https://doi.org/10.1007/s00217-015-2505-z
Autor:
Ingrid Clawin-Rädecker, Karina Altmann, Martin Klempt, Hans Meisel, Peter Christian Lorenzen, Adam Wutkowski
Publikováno v:
Journal of the Science of Food and Agriculture. 96:868-877
BACKGROUND The aim of the present study was to generate and identify potential anti-inflammatory peptides from bovine β-casein with enzyme preparations from cod and hog. Furthermore, the potential of cod trypsin, derived from fishery by-products, to
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::45f0fec890b936d5313cd935d9b310b9
https://doi.org/10.1002/jsfa.7159
https://doi.org/10.1002/jsfa.7159
Autor:
Karina, Altmann, Adam, Wutkowski, Martin, Klempt, Ingrid, Clawin-Rädecker, Hans, Meisel, Peter Chr, Lorenzen
Publikováno v:
Journal of the science of food and agriculture. 96(3)
The aim of the present study was to generate and identify potential anti-inflammatory peptides from bovine β-casein with enzyme preparations from cod and hog. Furthermore, the potential of cod trypsin, derived from fishery by-products, to produce th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::6d6033b920cae400cc80edaa8c0207b4
https://pubmed.ncbi.nlm.nih.gov/25754585
https://pubmed.ncbi.nlm.nih.gov/25754585