Zobrazeno 1 - 10
of 17
pro vyhledávání: '"Marije Akkerman"'
Autor:
Miguel Aguilera-Toro, Nina Aagaard Poulsen, Marije Akkerman, Valentin Rauh, Lotte Bach Larsen, Søren Drud-Heydary Nielsen
Publikováno v:
Foods, Vol 11, Iss 10, p 1525 (2022)
Ultra-high temperature (UHT) processing of milk can result in protein changes during storage; however, the progress of dehydroalanine (DHA) mediated protein cross-linking and Maillard reactions in relation to the sediment formation have not been inve
Externí odkaz:
https://doaj.org/article/d4db4806cc414b008d55230bb0e49136
Autor:
Valentin Rauh, Marije Akkerman, Lotte Bach Larsen, Lene Buhelt Johansen, Nina Aagaard Poulsen
Publikováno v:
Akkerman, M, Johansen, L B, Rauh, V, Poulsen, N A & Larsen, L B 2021, ' Contribution of casein micelle size and proteolysis on protein distribution and sediment formation in UHT milk during storage ', International Dairy Journal, vol. 117, 104980 . https://doi.org/10.1016/j.idairyj.2021.104980
Formation of sediment in ultra-high temperature (UHT) treated milk has recently been associated with native casein (CN) micelle size and protein composition. This study investigates changes in the protein composition in sub-fractions of UHT treated m
Autor:
Ulf Andersen, Ulla Kidmose, Marianne Hammershøj, Lise Søndergaard Kristensen, Mia Ryssel, Maria Kümpel Nørgaard, Lene Jespersen, Line Ahm Mielby, Mette Marie Løkke, Marije Akkerman, Jean Robert Møller, Nick Nørreby Larsen, Barbara Vad Andersen, Alan R. Mackie
Publikováno v:
Akkerman, M, Søndergaard, L, Jespersen, L, Ryssel, M, Mackie, A, Larsen, N N, Andersen, U, Nørgaard, M K, Løkke, M M, Møller, J R, Mielby, L A, Andersen, B V, Kidmose, U & Hammershøj, M 2017, ' Interaction between sodium chloride and texture in semi-hard Danish cheese as affected by brining time, DL-starter culture, chymosin type and cheese ripening ', International Dairy Journal, vol. 70, pp. 34-45 . https://doi.org/10.1016/j.idairyj.2016.10.011
Akkerman, M, Søndergaard Kristensen, L, Jespersen, L, Balling Ryssel, M, Mackie, A, Nørreby Larsen, N, Andersen, U, Nørgaard, M K, Løkke, M M, Møller, J R, Mielby, L A, Andersen, B V, Kidmose, U & Hammershøj, M 2017, ' Interaction between sodium chloride and texture in semi-hard Danish cheese as affected by brining time, DL-starter culture, chymosin type and cheese ripening ', International Dairy Journal, vol. 70, pp. 34-45 . https://doi.org/10.1016/j.idairyj.2016.10.011
Akkerman, M, Søndergaard Kristensen, L, Jespersen, L, Balling Ryssel, M, Mackie, A, Nørreby Larsen, N, Andersen, U, Nørgaard, M K, Løkke, M M, Møller, J R, Mielby, L A, Andersen, B V, Kidmose, U & Hammershøj, M 2017, ' Interaction between sodium chloride and texture in semi-hard Danish cheese as affected by brining time, DL-starter culture, chymosin type and cheese ripening ', International Dairy Journal, vol. 70, pp. 34-45 . https://doi.org/10.1016/j.idairyj.2016.10.011
Reduced NaCl in semi-hard cheeses greatly affects textural and sensory properties. The interaction between cheese NaCl concentration and texture was affected by brining time (0–28 h), dl-starter cultures (C1, C2, and C3), chymosin type (bovine or c
Autor:
Marije Akkerman, Nina Aagaard Poulsen, Carl Emil Eskildsen, Lotte Bach Larsen, Thomas Skov, Per Waaben Hansen, Mikka Stenholdt Hansen, Lene Buhelt Johansen
Publikováno v:
Poulsen, N A, Eskildsen, C E, Akkerman, M, B. Johansen, L, Stenholt Hansen, M, W. Hansen, P, Skov, T & Larsen, L B 2016, ' Predicting hydrolysis of whey protein by mid-infrared spectroscopy ', International Dairy Journal, vol. 61, pp. 44-50 . https://doi.org/10.1016/j.idairyj.2016.04.002
The possibility of using mid-infrared spectroscopy for prediction of hydrolysis of whey protein was explored. Two different protein concentrations (5% and 8%) were trypsinated at different enzyme-to-substrate ratios (1:100 and 1:200) and followed ove
Publikováno v:
Akkerman, M, Larsen, L B, Sørensen, J & Poulsen, N A 2019, ' Natural variations of citrate and calcium in milk and their effects on milk processing properties ', Journal of Dairy Science, vol. 102, no. 8, pp. 6830-6841 . https://doi.org/10.3168/jds.2018-16195
Natural variations among milk constituents, and their relations to each other as well as to processing parameters, represent possibilities for differentiation of milk to produce high-quality natural products. In this study, we focused on natural vari
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a8474705efaca792c0507507f3116c34
https://pure.au.dk/portal/da/publications/natural-variations-of-citrate-and-calcium-in-milk-and-their-effects-on-milk-processing-properties(faf63ecc-a689-4205-9f79-8a925151f941).html
https://pure.au.dk/portal/da/publications/natural-variations-of-citrate-and-calcium-in-milk-and-their-effects-on-milk-processing-properties(faf63ecc-a689-4205-9f79-8a925151f941).html
Autor:
Line Ahm Mielby, Marianne Hammershøj, Mackie, A., Marije Akkerman, Andersen, U., Nørgaard, M. K., Barbara Vad Andersen, Ulla Kidmose
Publikováno v:
Mielby, L A, Hammershøj, M, Mackie, A, Akkerman, M, Andersen, U, Nørgaard, M K, Andersen, B V & Kidmose, U 2017, ' Sensory descriptive analysis – the best microscope image analysis tool there is? ', Pangborn 2017: 12th Pangborn Sensory Science Symposium, Providence, United States, 20/08/2017-24/08/2017 .
Aarhus University
Aarhus University
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::e663893a93928b9c134db5884f017e1f
https://pure.au.dk/portal/da/publications/sensory-descriptive-analysis--the-best-microscope-image-analysis-tool-there-is(fd1209b5-409d-436a-938b-ad0aba9e9a10).html
https://pure.au.dk/portal/da/publications/sensory-descriptive-analysis--the-best-microscope-image-analysis-tool-there-is(fd1209b5-409d-436a-938b-ad0aba9e9a10).html
Autor:
Ulla Kidmose, Barbara Vad Andersen, Line Ahm Mielby, Annemette Hemmingsen, Annika Methmann Christensen, Nørgaard, M. K., Marije Akkerman, Birgitte Foged, Marianne Hammershøj
Publikováno v:
Kidmose, U, Andersen, B V, Mielby, L A, Hemmingsen, A, Christensen, A M, Nørgaard, M K, Akkerman, M, Foged, B & Hammershøj, M 2016, ' Salt content in yellow cheese –the effect of salt reduction on sensory properties and consumer acceptance ', EUROSENSE 2016-Seventh European Confernece on Sensory and Consumer Research, Dijon, France, 11/09/2016-14/09/2016 .
Aarhus University
Aarhus University
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::427f317a4abda8a6eda82122d66dad94
https://pure.au.dk/portal/da/publications/salt-content-in-yellow-cheese-the-effect-of-salt-reduction-on-sensory-properties-and-consumer-acceptance(8aa86ae1-20c3-4f8c-bebf-a2b0aa422fe7).html
https://pure.au.dk/portal/da/publications/salt-content-in-yellow-cheese-the-effect-of-salt-reduction-on-sensory-properties-and-consumer-acceptance(8aa86ae1-20c3-4f8c-bebf-a2b0aa422fe7).html
Autor:
Barbara Vad Andersen, Ulla Kidmose, Line Ahm Mielby, Annika Methmann Christensen, Annemette Hemmingsen, Nørgaard, M. K., Marije Akkerman, Birgitte Foged, Marianne Hammershøj
Publikováno v:
Andersen, B V, Kidmose, U, Mielby, L A, Christensen, A M, Hemmingsen, A, Nørgaard, M K, Akkerman, M, Foged, B & Hammershøj, M 2016, ' Reduce salt content in yellow cheese without compromising consumers’ acceptance-an approach and results from a mere exposure study ', EUROSENSE 2016-Seventh European Confernece on Sensory and Consumer Research, Dijon, France, 11/09/2016-14/09/2016 .
Aarhus University
Aarhus University
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::13be048c118662994490d96caf114913
https://pure.au.dk/portal/da/publications/reduce-salt-content-in-yellow-cheese-without-compromising-consumers-acceptance-an-approach-and-results-from-a-mere-exposure-study(7de7f21a-f781-4eaf-9403-9d2bb9b02b41).html
https://pure.au.dk/portal/da/publications/reduce-salt-content-in-yellow-cheese-without-compromising-consumers-acceptance-an-approach-and-results-from-a-mere-exposure-study(7de7f21a-f781-4eaf-9403-9d2bb9b02b41).html
Autor:
Marianne Hammershøj, Marije Akkerman, Mette Marie Løkke, Barbara Vad Andersen, Line Ahm Mielby, Ulla Kidmose, Søndergaard, L., Jespersen, L., Andersen, U., Nørgaard, M. K.
Publikováno v:
Hammershøj, M, Akkerman, M, Løkke, M M, Andersen, B V, Mielby, L A, Kidmose, U, Søndergaard, L, Jespersen, L, Andersen, U & K. Nørgaard, M 2016, ' Salt content in yellow cheese as result of brining and the effect on salt distribution and textural properties during cheese ripening ', IDF Parallel Symposia, Dublin, Ireland, 11/04/2016-13/04/2016 .
Hammershøj, M, Akkerman, M, Løkke, M M, Andersen, B V, Mielby, L A, Kidmose, U, Søndergaard, L, Jespersen, L, Andersen, U & K. Nørgaard, M 2016, Salt content in yellow cheese as result of brining and the effect on salt distribution and textural properties during cheese ripening . in IDF Parallel Symposia-Programme & Abstracts : Dairy Products Concentration & Drying-Cheese Science & Technology . pp. 117-117, IDF Parallel Symposia, Dublin, Ireland, 11/04/2016 .
Aarhus University
Hammershøj, M, Akkerman, M, Løkke, M M, Andersen, B V, Mielby, L A, Kidmose, U, Søndergaard, L, Jespersen, L, Andersen, U & K. Nørgaard, M 2016, Salt content in yellow cheese as result of brining and the effect on salt distribution and textural properties during cheese ripening . in IDF Parallel Symposia-Programme & Abstracts : Dairy Products Concentration & Drying-Cheese Science & Technology . pp. 117-117, IDF Parallel Symposia, Dublin, Ireland, 11/04/2016 .
Aarhus University
Poster 40
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::154403185d81145a02ba9d37cf83e00f
https://pure.au.dk/portal/da/publications/salt-content-in-yellow-cheese-as-result-of-brining-and-the-effect-on-salt-distribution-and-textural-properties-during-cheese-ripening(046b31ea-60e6-4078-971c-f5d444309900).html
https://pure.au.dk/portal/da/publications/salt-content-in-yellow-cheese-as-result-of-brining-and-the-effect-on-salt-distribution-and-textural-properties-during-cheese-ripening(046b31ea-60e6-4078-971c-f5d444309900).html
Autor:
Lotte Bach Larsen, M. Christensen, Marije Akkerman, Lene Buhelt Johansen, Valentin Rauh, Marianne Hammershøj
Publikováno v:
Akkerman, M, M. Rauh, V, Christensen, M, B. Johansen, L, Hammershøj, M & Larsen, L B 2016, ' Effect of heating strategies on whey protein denaturation—Revisited by liquid chromatography quadrupole time-of-flight mass spectrometry ', Journal of Dairy Science, vol. 99, no. 1, pp. 152-166 . https://doi.org/10.3168/jds.2015-9924
Previous standards in the area of effect of heat treatment processes on milk protein denaturation were based primarily on laboratory-scale analysis and determination of denaturation degrees by, for example, electrophoresis. In this study, whey protei
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::af80dbaf1cdbc4edeed15a2bc4b2d059
https://pure.au.dk/portal/da/publications/effect-of-heating-strategies-on-whey-protein-denaturationrevisited-by-liquid-chromatography-quadrupole-timeofflight-mass-spectrometry(5e73d215-7ee0-4d69-a436-36ec205824e8).html
https://pure.au.dk/portal/da/publications/effect-of-heating-strategies-on-whey-protein-denaturationrevisited-by-liquid-chromatography-quadrupole-timeofflight-mass-spectrometry(5e73d215-7ee0-4d69-a436-36ec205824e8).html