Zobrazeno 1 - 10
of 11
pro vyhledávání: '"Lilia M, Ahrné"'
Autor:
Blandine M. L. Genet, Guillermo Eduardo Sedó Molina, Anders Peter Wätjen, Giovanni Barone, Kristian Albersten, Lilia M. Ahrné, Egon Bech Hansen, Claus H. Bang-Berthelsen
Publikováno v:
Fermentation, Vol 9, Iss 7, p 667 (2023)
With increasing awareness of the impact of food on the climate, consumers are gradually changing their dietary habits towards a more plant-based diet. While acceptable products have been developed in meat analogues and non-fermented dairy products, a
Externí odkaz:
https://doaj.org/article/3b5823ba80d64deeb5091d2a09b725f9
Publikováno v:
Nielsen, E N, Skibsted, L H, Yazdi, S R, Merkel, A & Ahrné, L M 2022, ' Improving electrodialysis separation efficiency of minerals from acid whey by nano-filtration pre-processing ', International Journal of Dairy Technology, vol. 75, no. 4, pp. 820-830 . https://doi.org/10.1111/1471-0307.12893
Acid whey (AW) contains valuable minerals, such as calcium and magnesium. Electrodialysis (ED) is an efficient technology to recover these minerals; however, the less nutritional sodium will also be recovered during ED. AW was processed by nanofiltra
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::44c3675be69e13a5a98e1a2a60c01e4c
https://doi.org/10.1111/1471-0307.12893
https://doi.org/10.1111/1471-0307.12893
Publikováno v:
Foods, Vol 9, Iss 12, p 1873 (2020)
Yogurt-based snacks originally with a calcium content between 0.10 and 0.17 mmol/g dry matter were enriched with a whey mineral concentrate and whey protein isolate or hydrolysate. Whey mineral concentrate was added to increase the total amount of ca
Externí odkaz:
https://doaj.org/article/e8856362b5e74721a20cd60a5140483c
Autor:
Emilie N. Nielsen, Mathias Gøtke, Ulysse Cordin, Leif H. Skibsted, Svetlozar Velizarov, João G. Crespo, Lilia M. Ahrné
Publikováno v:
Nielsen, E N, Gøtke, M, Cordin, U, Skibsted, L H, Velizarov, S, Crespo, J G & Ahrné, L M 2023, ' Effect of reverse osmosis pre-processing of acid whey and electrodialysis current density on process performance ', Food and Bioproducts Processing, vol. 140, pp. 72-83 . https://doi.org/10.1016/j.fbp.2023.05.002
Acid whey (AW) is the main side-stream from acidified dairy products, known for its high contents of lactic acid and minerals. The present work investigates the effect of reverse osmosis (RO) pre-processing of AW (ROAW) and the current density during
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ce0d2a3800985ef36359715248bf23bd
https://curis.ku.dk/ws/files/357051525/Effect_of_reverse_osmosis_pre_processing_of_acid_whey_and_electrodialysis_current_density_on_process_performance.pdf
https://curis.ku.dk/ws/files/357051525/Effect_of_reverse_osmosis_pre_processing_of_acid_whey_and_electrodialysis_current_density_on_process_performance.pdf
Autor:
Keila N. Cavalcante, Jessica F. Feitor, Sinara T.B. Morais, Renata T. Nassu, Lilia M. Ahrné, Daniel R. Cardoso
Publikováno v:
International Dairy Journal. 142:105650
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::715dadecc8a0db9baf2f2497ee6101d1
https://doi.org/10.1016/j.idairyj.2023.105650
https://doi.org/10.1016/j.idairyj.2023.105650
Autor:
Juliana F. da Silva, Aline T. do B. Morais, Willy G. Santos, Lilia M. Ahrné, Daniel R. Cardoso
Publikováno v:
Food Research International. 168:112729
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c1340e6d8965b146531c487f4a2b1199
https://doi.org/10.1016/j.foodres.2023.112729
https://doi.org/10.1016/j.foodres.2023.112729
Autor:
Caroline Ceribeli, Jeanette Otte, Markus Walkling-Ribeiro, Daniel Rodrigues Cardoso, Lilia M. Ahrné
Publikováno v:
Innovative Food Science & Emerging Technologies. 84:103303
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d9fb2ed1bbe8a37ea62b180a0d47f4cb
https://doi.org/10.1016/j.ifset.2023.103303
https://doi.org/10.1016/j.ifset.2023.103303
Publikováno v:
Wang, J, Munk, M B, Skibsted, L H & Ahrné, L M 2022, ' Impact of pectin and whey minerals solubilized by lime juice on calcium bioaccessibility in yogurt based snacks ', Food Hydrocolloids, vol. 131, 107817 . https://doi.org/10.1016/j.foodhyd.2022.107817
Pectin is used in dairy products to improve texture, but it may also affect calcium absorption. The influence of pectins with different degrees of esterification on calcium bioaccessibility in yogurt snacks enriched with or without whey mineral conce
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3335b6c632001fbdd21da124e5efd1a0
https://curis.ku.dk/portal/da/publications/impact-of-pectin-and-whey-minerals-solubilized-by-lime-juice-on-calcium-bioaccessibility-in-yogurt-based-snacks(50421b40-3b3e-48b3-a67b-4af0f14f2c09).html
https://curis.ku.dk/portal/da/publications/impact-of-pectin-and-whey-minerals-solubilized-by-lime-juice-on-calcium-bioaccessibility-in-yogurt-based-snacks(50421b40-3b3e-48b3-a67b-4af0f14f2c09).html
Publikováno v:
Food Research International. 164:112415
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5f4b68548de0806888b7b7d325827c93
https://doi.org/10.1016/j.foodres.2022.112415
https://doi.org/10.1016/j.foodres.2022.112415
Publikováno v:
Liu, X C, Jiang, Y, Ahrné, L M & Skibsted, L H 2022, ' Temperature effects on calcium binding to caseins ', Food Research International, vol. 154, 110981 . https://doi.org/10.1016/j.foodres.2022.110981
The kinetics of binding of calcium ions in molar excess to individual caseins and casein ingredients was studied in pH 6.4 aqueous solutions using stopped-flow absorption spectroscopy. An initial second-order reaction, faster for β-casein than for
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::81973abdff669d0f66aa0307ec7eb255
https://pubmed.ncbi.nlm.nih.gov/35337555
https://pubmed.ncbi.nlm.nih.gov/35337555