Zobrazeno 1 - 10
of 36
pro vyhledávání: '"Niels Bøknæs"'
Autor:
Hanne Aarslev Jensen, Ann-Dorit Moltke Sørensen, Lisbeth Truelstrup Hansen, Niels Bøknæs, Ole Mejlholm, Charlotte Jacobsen
Publikováno v:
Food Chemistry Advances, Vol 3, Iss , Pp 100369- (2023)
In retail, whole, cooked Northern shrimp (Pandalus borealis) is commonly stored in illuminated display freezers for an extended time period. The aim of the present study was to understand how and when light-induced lipid oxidation occurs. Two sizes o
Externí odkaz:
https://doaj.org/article/44804da1ab6d41eebf6f04aebae85b4c
Autor:
Marie Bagge Jensen, Jette Jakobsen, Charlotte Jacobsen, Jens J. Sloth, Jone Ibarruri, Carlos Bald, Bruno Iñarra, Niels Bøknæs, Ann-Dorit Moltke Sørensen
Publikováno v:
Marine Drugs, Vol 22, Iss 4, p 162 (2024)
With the aim to upcycle fish side-streams, enzymatic hydrolysis is often applied to produce protein hydrolysates with bioactive properties or just as a protein source for food and feed. However, the production of hydrolysates generates a side-stream.
Externí odkaz:
https://doaj.org/article/bc65af8cb95f4949b5bb7973f87adf4f
Autor:
Ann-Dorit Moltke Sørensen, Haizhou Wu, Grethe Hyldig, Niels Bøknæs, Ole Mejlholm, Ingrid Undeland, Charlotte Jacobsen
Publikováno v:
Marine Drugs, Vol 21, Iss 11, p 591 (2023)
Currently, side-streams (e.g., head, backbone, tail, and intestines) generated in the fish processing industry often end up as low-value products for feed applications or even as waste. In order to upcycle such side-streams, they need to be preserved
Externí odkaz:
https://doaj.org/article/08e8dca8c676460f81aae041731fdea4
Autor:
Ann-Dorit Moltke Sørensen, Ole Mejlholm, Haizhou Wu, Grethe Hyldig, Ingrid Undeland, Charlotte Jacobsen, Niels Bøknæs
Publikováno v:
Technical University of Denmark Orbit
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::77fb13b406ed977ad457b13ff0af999d
https://doi.org/10.21748/am21.567
https://doi.org/10.21748/am21.567
Autor:
Paw Dalgaard, Karsten Heia, Ole Mejlholm, Jonas Steenholdt Sørensen, Flemming Jessen, Niels Bøknæs
Publikováno v:
Sørensen, J S, Bøknæs, N, Mejlholm, O, Heia, K, Dalgaard, P & Jessen, F 2020, ' Short-term capture-based aquaculture of Atlantic cod (Gadus morhua L.) generates good physicochemical properties and high sensory quality during frozen storage ', Innovative Food Science and Emerging Technologies, vol. 65, 102434 . https://doi.org/10.1016/j.ifset.2020.102434
The annual global catch of Atlantic cod (Gadus morhua L.) is above 1,000,000 tons, and a large proportion is preserved and sold as frozen products. In Greenland, a new innovative fishing method centred on capture-based aquaculture has been developed.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::346937f96b23967eca810c17b4e366f9
https://orbit.dtu.dk/en/publications/9c14d777-2bb6-4798-a7f0-75c8a768f4ca
https://orbit.dtu.dk/en/publications/9c14d777-2bb6-4798-a7f0-75c8a768f4ca
Autor:
Ann-Dorit Moltke Sørensen, Wu, H., Ingrid Undeland, Ole Mejlholm, Niels Bøknæs, Charlotte Jacobsen
Publikováno v:
Sørensen, A-D M, Wu, H, Undeland, I, Mejlholm, O, Bøknæs, N & Jacobsen, C 2020, ' Improving the oxidative stability of guts from cod filleting by antioxidant dipping – a route to better seafood side-stream utilization ', 3rd International Symposium on Lipid Oxidation and Antioxidants, 23/11/2020-24/11/2020 .
Technical University of Denmark Orbit
Technical University of Denmark Orbit
There is a growing interest for sustainable food production and increased utilization of existing food raw materials. In the cod filleting industry up to 60% of the weight ends up as side-streams, e.g. guts, heads and frames. At the moment, the major
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::0d980a0fc4235e24ed12f3ee36cb48dd
https://orbit.dtu.dk/en/publications/5656abfe-2665-4014-a444-27104d821127
https://orbit.dtu.dk/en/publications/5656abfe-2665-4014-a444-27104d821127
Autor:
Karsten Olsen, Aberham Hailu Feyissa, Vibeke Orlien, Niels Bøknæs, Nina Gringer, Tem Thi Dang, Flemming Jessen
Publikováno v:
Dang, T T, Feyissa, A H, Gringer, N, Jessen, F, Olsen, K, Bøknæs, N & Orlien, V 2020, ' Effects of high pressure and ohmic heating on shell loosening, thermal and structural properties of shrimp (Pandalus borealis) ', Innovative Food Science and Emerging Technologies, vol. 59, 102246 . https://doi.org/10.1016/j.ifset.2019.102246
Dang, T T, Feyissa, A H, Gringer, N, Jessen, F, Olsen, K, Bøknæs, N & Orlien, V 2020, ' Effects of high pressure and ohmic heating on shell loosening, thermal and structural properties of shrimp ( Pandalus borealis ) ', Innovative Food Science and Emerging Technologies, vol. 59, 102246 . https://doi.org/10.1016/j.ifset.2019.102246
Dang, T T, Feyissa, A H, Gringer, N, Jessen, F, Olsen, K, Bøknæs, N & Orlien, V 2020, ' Effects of high pressure and ohmic heating on shell loosening, thermal and structural properties of shrimp ( Pandalus borealis ) ', Innovative Food Science and Emerging Technologies, vol. 59, 102246 . https://doi.org/10.1016/j.ifset.2019.102246
This study aimed at understanding the effects of high pressure (HP) and ohmic heating (OH) on the peelability, the underlying mechanisms of HP- and OH-induced shell tightening, the thermal and structural properties of shrimp parts. HP improved the pe
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9ec6b877aaf75b26ae2ce65f8bc46b99
https://orbit.dtu.dk/en/publications/bf476528-e1f3-48e1-9d1a-2340bfcfe069
https://orbit.dtu.dk/en/publications/bf476528-e1f3-48e1-9d1a-2340bfcfe069
Thawed and chilled Atlantic cod (Gadus morhua L.) from Greenland - Options for improved distribution
Autor:
Niels Bøknæs, Jonas Steenholdt Sørensen, Ole Mejlholm, Oliver Ørnfeld-Jensen, Paw Dalgaard, Flemming Jessen
Publikováno v:
Sørensen, J S, Ørnfeld-Jensen, O, Bøknæs, N, Mejlholm, O, Jessen, F & Dalgaard, P 2020, ' Thawed and chilled Atlantic cod (Gadus morhua L.) from Greenland-Options for improved distribution ', LWT, vol. 131, 109473 . https://doi.org/10.1016/j.lwt.2020.109473
Frozen Atlantic cod can have a long shelf-life, but some markets demand convenience products and thawed and chilled (refreshed) fish may fulfil this demand. Sensory, chemical and microbiological changes for refreshed cod from Greenland were studied t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2902b1c872ab7f8335d0f78ae59ba505
https://orbit.dtu.dk/en/publications/d1574ae1-43aa-451d-a930-fc38382cf287
https://orbit.dtu.dk/en/publications/d1574ae1-43aa-451d-a930-fc38382cf287
Publikováno v:
LWT. 94:20-24
A novel, standardized method has been developed in order to provide a quantitative description of shrimp peelability. The peeling process was based on the measure of the strength of the shell-muscle attachment of the shrimp using a texture analyzer,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a61257a5e7f308edbc2dc53c63b27bfe
https://doi.org/10.1016/j.lwt.2018.04.022
https://doi.org/10.1016/j.lwt.2018.04.022
Autor:
Tem Thi Dang, Flemming Jessen, Niels Bøknæs, Pia Louise Nielsen, Karsten Olsen, Vibeke Orlien, Nina Gringer
Publikováno v:
Innovative Food Science & Emerging Technologies. 47:127-135
An enzymatic method to facilitate the peeling of cold water shrimps (Pandalus borealis) was developed. The protease solutions were used to mature the shrimps to promote shell-loosening prior to peeling. The efficiency of peeling enzyme-treated shrimp
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3c7310bc4ae4cf91a1b1fff0f04ef0b4
https://doi.org/10.1016/j.ifset.2018.02.006
https://doi.org/10.1016/j.ifset.2018.02.006