Zobrazeno 1 - 10
of 24
pro vyhledávání: '"Lars Øgendal"'
Publikováno v:
Food Chemistry. 196:1005-1015
Complementary methodologies were used to analyse the pressure-induced modification and functionality of myofibrillar proteins from pork meat pressurised at 200, 400, 600, or 800 MPa (10 min, 5 or 20 °C). Pressure at 400 MPa was found to be the thres
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7d3bf153221a6d79d9af5d2a5c1466b3
https://doi.org/10.1016/j.foodchem.2015.10.062
https://doi.org/10.1016/j.foodchem.2015.10.062
Publikováno v:
European Food Research and Technology. 242:1545-1553
The roasting process and color development have been related to an increase of the antioxidant activity of roasted malts. However, roasting is also responsible for the development of high molecular compounds with a pro-oxidant effect, leading to incr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::909aae215b9cf5113cfd23901c815c09
https://doi.org/10.1007/s00217-016-2655-7
https://doi.org/10.1007/s00217-016-2655-7
Publikováno v:
International Journal of Food Science & Technology. 49:2538-2545
Summary In this study, the residual activity horseradish peroxidase was used as a novel marker of chaperone-like activity of β-casein under elevated temperature. It was shown that β-casein does affect residual activity of horseradish peroxidase (HR
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7c0d8009b955194bf28e215258002b13
https://doi.org/10.1111/ijfs.12600
https://doi.org/10.1111/ijfs.12600
Autor:
Peter Ulvskov, Jesper Harholt, Jerome Diaz, Inge Byg, Bodil Jørgensen, Lars Øgendal, Claus Rolin, Rikke Svava
Publikováno v:
Food Chemistry. 131:1207-1216
Potato pulp is rich in dietary fibres and is an underutilised material produced in large quantities by the potato starch factories. Potato fibres are especially rich in rhamnogalacturonan I (RG I). RG I is a pectic polysaccharide with a high degree o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8101f0a1ff2fe8f59441d5db301e25ff
https://doi.org/10.1016/j.foodchem.2011.09.106
https://doi.org/10.1016/j.foodchem.2011.09.106
Publikováno v:
Food Chemistry. 125:380-387
An exceptionally stable radical was detected by electron spin resonance (ESR) spectroscopy at room temperature directly in dark beers and in sweet wort produced with dark malt. The ESR spectrum was a broad singlet signal without any hyperfine structu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::601776a1b4755bc6372796a7f4a952b4
https://doi.org/10.1016/j.foodchem.2010.09.011
https://doi.org/10.1016/j.foodchem.2010.09.011
Publikováno v:
Thermochimica Acta. 484:32-37
In this study we evaluated the applications of isothermal titration calorimetry (ITC) to study solute effects on the kinetics of irreversible protein denaturation. More specifically, denaturation of Bacillus Halmapalus α-amylase (BHA) was initiated
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2160120a1603b9fef05b53f7483dc94d
https://doi.org/10.1016/j.tca.2008.11.016
https://doi.org/10.1016/j.tca.2008.11.016
Autor:
Lars Øgendal, Stefan U. Egelhaaf, Peter Schurtenberger, Lise Arleth, Jan Skov Pedersen, Rogert Bauer and
Publikováno v:
Langmuir. 19:4096-4104
Aqueous mixtures of egg-yolk lecithin and the bile salt glycochenodeoxycholic acid sodium salt are studied using small-angle neutron scattering. Upon dilution, the shape and size of the aggregates change dramatically. This is due to very different cr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::98a7c214543ef95208435fbcbaa041fb
https://doi.org/10.1021/la026808+
https://doi.org/10.1021/la026808+
Publikováno v:
Journal of Colloid and Interface Science. 213:445-456
The aggregation of casein micelles in undiluted skim milk after the addition of chymosin was studied by static light scattering and ultra low shear viscometry. The static light scattering measurements were made with two different sample thicknesses,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::117a83bcca2febbd2b284c9c069e9de1
https://doi.org/10.1006/jcis.1999.6124
https://doi.org/10.1006/jcis.1999.6124
Autor:
Douglas B. Hyslop, Stig B. Lomholt, Lars Øgendal, Peder Worning, Karsten B. Qvist, Rogert Bauer
Publikováno v:
Journal of Dairy Research. 65:545-554
In order to describe the kinetics of rennet coagulation, measurements of turbidity as a function of wavelength were used to determine the weight-average degree of polymerization, x¯w, during renneting of milk at three different concentrations of enz
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c9626d1d93a5718e9a26735c5ccdbc9d
https://doi.org/10.1017/s0022029998003148
https://doi.org/10.1017/s0022029998003148
Publikováno v:
Journal of Colloid and Interface Science. 203:265-277
A novel approach to turbidimetry enabling the extraction of structural information about highly turbid systems has been developed. Turbidimetric spectra have been obtained in the wavelength region 500-1100 nm using an acceptance angle of 1 degrees fo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ebfc625de67a3d8b7d0bd8399018ff83
https://doi.org/10.1006/jcis.1998.5537
https://doi.org/10.1006/jcis.1998.5537