Výsledky vyhledávání - "Mogens L Andersen"

Akademický článek

Oxidative Stability of Fish Oil-Loaded Nanocapsules Produced by Electrospraying Using Kafirin or Zein Proteins as Wall Materials

Autor: Nor E. Rahmani-Manglano, Elnaz Z. Fallahasghari, Ana C. Mendes, Mogens L. Andersen, Emilia M. Guadix, Ioannis S. Chronakis, Pedro J. García-Moreno

Publikováno v: Antioxidants, Vol 13, Iss 9, p 1145 (2024)

The encapsulation of fish oil by monoaxial electrospraying using kafirin or zein proteins as hydrophobic wall materials was investigated. Kafirin resulted in spherical fish oil-loaded nanocapsules (>50% of capsules below 1 µm), whereas zein led to f

Externí odkaz: https://doaj.org/article/7ccbc1c22be14bdaa61e8c89dd0ac174

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Elektronická kniha

Chemical Deterioration and Physical Instability of Food and Beverages

Autor: Leif H Skibsted, Jens Risbo, Mogens L Andersen

For a food product to be a success in the marketplace it must be stable throughout its shelf-life. Quality deterioration due to chemical changes and alterations in condition due to physical instability are not always recognised, yet can be just as pr

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Akademický článek

Measurement of hydrogen peroxide vapor in powders with potassium titanium oxide oxalate loaded cellulose pellets as probes

Autor: Maria H. Kastvig, Johan P. Bøtker, Ge Ge, Mogens L. Andersen

Publikováno v: MethodsX, Vol 8, Iss , Pp 101405- (2021)

An image-based method for determining H2O2 vapor pressures in powder systems was developed based on cellulose pellets loaded with potassium titanium oxide oxalate (PTO Pellets) as probe particles. Solid titanyl salts change color after exposure to hy

Externí odkaz: https://doaj.org/article/617ddd8e266c4a8db2c12bc067ea256e

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Effect of malting regimes on the malt quality of tritordeum for beer brewing

Autor: Esben Due Yding, Marcus Pagenstecher, Jonas Trummer, Aleksander Poreda, Mogens L. Andersen, Birthe M. Jespersen

Publikováno v: European Food Research and Technology. 249:95-102

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::789ed30a2b091b36175d87a1768df1fd
https://doi.org/10.1007/s00217-022-04136-2

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Reactivity of anatase and rutile titanium dioxide powder with hydrogen peroxide vapour: Implication for reactive coating systems for laundry enzymes

Autor: Cigdem Yucel Falco, Mogens L. Andersen, Ole Simonsen, Lei Shang, Adrian-Florin Florea, Jens Risbo

Publikováno v: Powder Technology. 391:353-361

The reactivity of solid particles of two forms of TiO2, rutile and anatase, with H2O2 vapour was investigated for use as reactive coatings protecting granular formulations of enzymes. Reactivity tests using potassium titanium oxide oxalate as a compe

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::2c45f869d6ed150e08cd015ee290f109
https://doi.org/10.1016/j.powtec.2021.06.018

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Trapping of Carbonyl Compounds by Epicatechin: Reaction Kinetics and Identification of Epicatechin Adducts in Stored UHT Milk

Autor: Mogens L. Andersen, Zhu Hongkai, Marianne N. Lund, Mahesha M. Poojary

Publikováno v: Journal of Agricultural and Food Chemistry. 68:7718-7726

The kinetics of the reaction between epicatechin and various carbonyl compounds typically formed in cooked and stored foods were evaluated in model systems at pH 7.4 and 37 °C, and the corresponding reaction products in stored ultrahigh temperature

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::980fe57d55d0594358b6568b8d0dcf56
https://doi.org/10.1021/acs.jafc.0c01761

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Effects of humidity on cellulose pellets loaded with potassium titanium oxide oxalate for detection of hydrogen peroxide vapor in powders

Autor: Mogens L. Andersen, Maria H. Kastvig, Jukka Rantanen, Frans van den Berg, Cosima Hirschberg

Publikováno v: Powder Technology. 366:348-357

Hydrogen peroxide vapor in detergent and pharmaceutical powders can have detrimental effects on enzymes and active ingredients. Potassium titanium oxide oxalate (PTO) adsorbed into cellulose pellets changes color upon exposure to hydrogen peroxide va

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::4443b40da998bdae46a2d661990a1f83
https://doi.org/10.1016/j.powtec.2020.02.043

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Temperature affects the kinetics but not the products of the reaction between 4-methylbenzoquinone and lysine

Autor: Jingyuan Liu, Mahesha M. Poojary, Mikkel B. Thygesen, Mogens L. Andersen, Marianne N. Lund

Publikováno v: Liu, J, Poojary, M M, Thygesen, M B, Andersen, M L & Lund, M N 2023, ' Temperature affects the kinetics but not the products of the reaction between 4-methylbenzoquinone and lysine ', Food Research International, vol. 163, 112187 . https://doi.org/10.1016/j.foodres.2022.112187

Quinones are electrophilic compounds that can undergo Michael addition or Schiff base reaction with nucleophilic amines, but the effect of temperature has not been systematically studied. The aim of this study was to characterize how temperature affe

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::114cbb2af8fe1f9ec965ae988e5eb812
https://doi.org/10.1016/j.foodres.2022.112187

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Covalent Protein-Polyphenol Bonding as Initial Steps of Haze Formation in Beer

Autor: Marianne N. Lund, Sisse Jongberg, Mogens L. Andersen

Publikováno v: Journal of the American Society of Brewing Chemists. 78:153-164

Beer subjected to forced aging by five (Medium) or ten (High) heat/chill cycles (60 °C 48 h/0 °C 24 h) showed increased turbidity from 5.4 ± 0.4 EBC units without forced aging to 12.9 ± 0.7 and 48 ...

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::cc0df75d4ec4d0b60527ce6f84df08b4
https://doi.org/10.1080/03610470.2019.1705045

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