Investigation of Volatiles Emitted from Freshly Cut Onions (Allium cepa L.) by Real Time Proton-Transfer Reaction-Mass Spectrometry (PTR-MS)

Autor: Mette Marie Løkke, Merete Edelenbos, Erik Larsen, Anders Feilberg

Publikováno v: Sensors, Vol 12, Iss 12, Pp 16060-16076 (2012)

Volatile organic compounds (VOCs) in cut onions (Allium cepa L.) were continuously measured by PTR-MS during the first 120 min after cutting. The headspace composition changed rapidly due to the very reactive volatile sulfurous compounds emitted from

Externí odkaz: https://doaj.org/article/024d740e8102412d97169c194430d02c

Novel Wireless Sensor System for Monitoring Oxygen, Temperature and Respiration Rate of Horticultural Crops Post Harvest

Autor: Ole Green, Mette Marie Løkke, Gareth Edwards, Helene Fast Seefeldt

Publikováno v: Sensors, Vol 11, Iss 9, Pp 8456-8468 (2011)

In order to design optimal packages, it is of pivotal importance to determine the rate at which harvested fresh fruits and vegetables consume oxygen. The respiration rate of oxygen (RRO2) is determined by measuring the consumed oxygen per hour per kg

Externí odkaz: https://doaj.org/article/892ae203359f42e2b3bec0ff0622d6d5

Interaction between sodium chloride and texture in semi-hard Danish cheese as affected by brining time, dl -starter culture, chymosin type and cheese ripening

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

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

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5aa4b0e7444b0a86593e1bf243fec880
https://doi.org/10.1016/j.idairyj.2016.10.011

Revalorisation of bovine collagen as a potential precursor of angiotensin I-converting enzyme (ACE) inhibitory peptides based on in silico and in vitro protein digestions

Autor: Jette F. Young, Mette Marie Løkke, René Lametsch, Rotimi E. Aluko, Margrethe Therkildsen, Yu Fu

Publikováno v: Journal of Functional Foods, Vol 24, Iss, Pp 196-206 (2016)
Fu, Y, Young, J F, Løkke, M M, Lametsch, R, Aluko, R E & Therkildsen, M 2016, ' Revalorisation of bovine collagen as a potential precursor of angiotensin I-converting enzyme (ACE) inhibitory peptides based on in silico and in vitro protein digestions ', Journal of Functional Foods, vol. 24, pp. 196-206 . https://doi.org/10.1016/j.jff.2016.03.026

In silico proteolysis using 27 proteases theoretically released numerous ACE-inhibitory peptides from collagen alpha-1(I) and alpha-2(I) sequences. Papain was the most effective protease to release ACE-inhibitory peptides. Two quantitative structure�

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9bee50fe4c6b200f04f9be1d385d20e2
http://www.sciencedirect.com/science/article/pii/S1756464616300470

Color and textural quality of packaged wild rocket measured by multispectral imaging

Autor: Thomas Skov, Helene Fast Seefeldt, Mette Marie Løkke, Merete Edelenbos

Publikováno v: Løkke, M M, Seefeldt, H F, Skov, T & Edelenbos, M 2013, ' Color and textural quality of packaged wild rocket measured by multispectral imaging ', Postharvest Biology and Technology, vol. 75, pp. 86-95 . https://doi.org/10.1016/j.postharvbio.2012.06.018

Green color and texture are important attributes for the perception of freshness of wild rocket. Packaging of green leafy vegetables can postpone senescence and yellowing, but a drawback is the risk of anaerobic respiration leading to loss of tissue

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::142fe25e7ab1f08b0f2eb2cde1b4f4df
https://doi.org/10.1016/j.postharvbio.2012.06.018