Partial substitution of fat with rye bran fibre in Frankfurter sausages – Bridging technological and sensory attributes through inclusion of collagenous protein

Autor: Sandra Beyer Gregersen, Hanne Christine Bertram, Nina Eggers, Line Ahm Mielby, Line Hjelm

Publikováno v: Hjelm, L, Mielby, L A, Gregersen, S B, Eggers, N & Bertram, H C S 2019, ' Partial substitution of fat with rye bran fibre in Frankfurter sausages – Bridging technological and sensory attributes through inclusion of collagenous protein ', Lebensmittel-Wissenschaft und Technologie, vol. 101, pp. 607-617 . https://doi.org/10.1016/j.lwt.2018.11.055

This study investigated the effects of rye bran and collagen addition to a Frankfurter-like sausage as partial fat replacement. Sensory descriptive analysis revealed that sausages where 6 g/100 g rye bran was added alone was associated with an undesi

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2b5a7d19d67972404603f4635865e85a
https://doi.org/10.1016/j.lwt.2018.11.055

Correlation between sensory properties and peptides derived from hydrolysed-lactose UHT milk during storage

Autor: John Sørensen, Ulrik Kræmer Sundekilde, Hanne Christine Bertram, Lotte Bach Larsen, Sidsel Jensen, Therese Jansson, Henrik J. Andersen, Nina Eggers, Søren Drud-Heydary Nielsen, Valentin Rauh, Thao T. Le

Publikováno v: Nielsen, S D-H, Jansson, T, Le, T T T, Jensen, S, Eggers, N, M. Rauh, V, Sundekilde, U K, Sørensen, J, Andersen, H J, Bertram, H C S & Larsen, L B 2017, ' Correlation between sensory properties and peptides derived from hydrolysed-lactose UHT milk during storage ', International Dairy Journal, vol. 68, pp. 23-31 . https://doi.org/10.1016/j.idairyj.2016.12.013

The effects of storage conditions on the shelf-life of hydrolysed-lactose ultra-high-temperature (UHT) milk was evaluated using proteomics. Lactose content was initially reduced to approximately 40% by ultra- and nanofiltration before hydrolysis. Inc

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7854ee14df4c6fd565bccb81091fd7ed
https://doi.org/10.1016/j.idairyj.2016.12.013

NMR-Based Metabolomics of Food

Autor: Ulrik Kræmer Sundekilde, Nina Eggers, Hanne Christine Bertram

Publikováno v: Sundekilde, U K, Eggers, N & Bertram, H C S 2019, NMR-Based Metabolomics of Food . in G A Nagana Gowda & D Raftery (eds), NMR-Based Metabolomics . vol. 2037, Humana Press, Methods in Molecular Biology, pp. 335-344 . https://doi.org/10.1007/978-1-4939-9690-2
NMR-Based Metabolomics ISBN: 9781493996896

NMR spectroscopy is one of the major analytical techniques used in the metabolomics studies of food. There are many applications of metabolomics on food-related topics and on the food itself. Here, we describe protocols for performing NMR-based metab

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0e36f4bbd15b17dfb22864ef812e8f01
https://pure.au.dk/ws/files/165375452/2019_Book_NMR_BasedMetabolomics.pdf

Changes in sensory characteristics and their relation with consumers' liking, wanting and sensory satisfaction: Using dietary fibre and lime flavour in Stevia rebaudiana sweetened fruit beverages

Autor: Sidsel Jensen, Line Holler Mielby, Barbara Vad Andersen, Derek V. Byrne, Nina Eggers, Alexandra Kuznetsova, Heidi Kildegaard, Per B. Brockhoff

Publikováno v: Mielby, L H, Andersen, B V, Jensen, S, Kildegaard, H, Kuznetsova, A, Eggers, N, Brockoff, P & Byrne, D V 2016, ' Changes in sensory characteristics and their relation with consumers' liking, wanting and sensory satisfaction: Using dietary fibre and lime flavour in Stevia rebaudiana sweetened fruit beverages ', Food Research International, vol. 82, pp. 14-21 . https://doi.org/10.1016/j.foodres.2016.01.010

The beverage industry has long revolved around sugar reduction as a response to heightened calorie and health awareness. More recently dietary fibre has also garnered attention to meet the consumer's demands for low calorie and yet more satiating foo

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8186f9bbd41c3ddc338d63f37bdd52a3
https://doi.org/10.1016/j.foodres.2016.01.010

Chemical and Proteolysis-Derived Changes during Long-Term Storage of Lactose-Hydrolyzed Ultrahigh-Temperature (UHT) Milk

Autor: Lotte Bach Larsen, Morten Rahr Clausen, Henrik J. Andersen, Ulrik Kræmer Sundekilde, Nina Eggers, Hanne Bak Jensen, Colin Ray, Therese Jansson, Hanne Christine Bertram

Publikováno v: Jansson, T, Jensen, H B, Sundekilde, U K, Clausen, M R, Eggers, N, Larsen, L B, Ray, C, Andersen, H J & Bertram, H C S 2014, ' Chemical and proteolysis-derived hanges during long-term storage of lactose-hydrolyzed ultrahigh-temperature (UHT) milk ', Journal of Agricultural and Food Chemistry, vol. 62, no. 46, pp. 11270-11278 . https://doi.org/10.1021/jf504104q

Proteolytic activity in milk may release bitter-tasting peptides and generate free amino terminals that react with carbohydrates, which initiate Maillard reaction. Ultrahigh temperature (UHT) heat treatment inactivates the majority of proteolytic enz

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bd2e6ba3d9780b877675fc3cd0d513d7
https://doi.org/10.1021/jf504104q