Zobrazeno 1 - 10
of 119
pro vyhledávání: '"Marie Paulsson"'
Autor:
Frida Lewerentz, Tytti K. Vanhala, Lene Buhelt Johansen, Marie Paulsson, Maria Glantz, Dirk-Jan de Koning
Publikováno v:
JDS Communications, Vol 5, Iss 4, Pp 299-304 (2024)
Impaired rennet coagulation properties in milk could lead to prolonged processing times and production losses. Heritability for milk coagulation has previously been estimated to be 0.28 to 0.45, indicating that genetic selection can be used to manipu
Externí odkaz:
https://doaj.org/article/8d43aece86524383acfbb7a5bf8ea95f
Autor:
Bulei Sheng, Nina A. Poulsen, Maria Glantz, Marie Paulsson, Lotte B. Larsen, Søren D. Nielsen
Publikováno v:
Food Chemistry Advances, Vol 3, Iss , Pp 100483- (2023)
In the present study, digestion pattern of purified bovine κ-casein (κ-CN) variants A, B, E as well as desialylated variant B, using INFOGEST 2.0 in vitro gastrointestinal digestion were investigated using peptidomics. Peptide profiles of the diges
Externí odkaz:
https://doaj.org/article/2a22c3ed22414d44ad070bca24d8d70e
Autor:
Bulei Sheng, Søren D. Nielsen, Maria Glantz, Marie Paulsson, Nina A. Poulsen, Lotte B. Larsen
Publikováno v:
Journal of Dairy Science, Vol 105, Iss 4, Pp 2803-2814 (2022)
ABSTRACT: Milk with different κ-casein (CN) phenotypes has previously been found to influence its gastric digestion rate. Therefore, the aim of the present study is to disentangle contributions of genetic variation and its related sialylation on the
Externí odkaz:
https://doaj.org/article/0db325a7d59145caaf77359b4f1f143a
Autor:
Bulei Sheng, Martin N. Thesbjerg, Maria Glantz, Marie Paulsson, S⊘ren D. Nielsen, Nina A. Poulsen, Lotte B. Larsen
Publikováno v:
Journal of Dairy Science, Vol 105, Iss 3, Pp 1959-1965 (2022)
ABSTRACT: Variations in the phosphorylation and glycosylation patterns of the common κ-casein (CN) variants A and B have been explored, whereas studies on variant E heterogeneity are scarce. This study reports for the first time the detailed phospho
Externí odkaz:
https://doaj.org/article/8d9fe8e451d848ebaa221486dd2c6bcc
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:
Food and Bioproducts Processing. 130:182-194
Experimentally determined vitamin degradation kinetic parameters are vital input for process optimization, e.g., of nutrient rich beverages such as milk and fruit juices. The standard method of obtaining these parameters is to subject a test-tube of
Publikováno v:
International Dairy Journal. 142:105647
Publikováno v:
International Journal of Food Science & Technology. 56:480-492
During whey powder production, the feed is subjected to several heat treatments which can cause lactosylation of proteins. In this study, lactosylation of whey proteins was evaluated in spray-dried powders before and after storage by varying the nati
Autor:
Björn Bergenståhl, I. M. Andersson, Anna Millqvist-Fureby, Marcela Alexander, Jens Sommertune, N. Hellström, Maria Glantz, Marie Paulsson
Publikováno v:
Colloids and Surfaces A: Physicochemical and Engineering Aspects. 561:395-404
Spray-dried powders were produced from milk serum protein concentrate and lactose in varying ratios, and the rehydration characteristics of the powders were evaluated. The dissolution rate was estimated with a flow-cell based technique, and the exter