Zobrazeno 1 - 10
of 86
pro vyhledávání: '"Nina Skall Nielsen"'
Autor:
Andy Horsewell, Louise Helene Søgaard Jensen, Grethe Hyldig, Ulf Andersen, Ditte Green-Petersen, Nina Skall Nielsen, Anna Frisenfeldt Horn, Charlotte Jacobsen
Publikováno v:
Agriculture, Vol 2, Iss 4, Pp 359-375 (2012)
The objective of this study was to investigate the differences in the oxidative stability during storage of fish oil enriched cream cheeses when fish oil was added either as neat oil or pre-emulsified oil with sodium caseinate, whey protein isolate,
Externí odkaz:
https://doaj.org/article/b3ac0dfa9b104e38993575eaad830aff
Omega-3 fatty acids provide many health benefits, from reducing cardiovascular disease to improving mental health, and consumer interest in foods enriched with omega-3 fatty acids is increasing. Formulating a product enriched with these fatty acids t
Autor:
Nina Skall Nielsen
Publikováno v:
Current Nutrition & Food Science. 11:188-198
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b34a467d34ce147781a3df2997c813f0
https://doi.org/10.2174/157340131103150622102616
https://doi.org/10.2174/157340131103150622102616
Autor:
Nina Skall Nielsen, Ditte Green-Petersen, Birgitte Raagaard Thomsen, Charlotte Jacobsen, Grethe Hyldig, Caroline P. Baron, F.S.H. Lu
Publikováno v:
Journal of the American Oil Chemists' Society. 90:1673-1683
Marine phospholipids (PL) are potential ingredients for food fortification due to its numerous advantages. The main objective of this study was to investigate whether a fermented milk product fortified with a mixture of marine PL and fish oil had bet
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1ded8f4618fd413db5b33a6ec1ea3a99
https://doi.org/10.1007/s11746-013-2310-4
https://doi.org/10.1007/s11746-013-2310-4
Autor:
Charlotte Jacobsen, Caroline P. Baron, Nina Skall Nielsen, Nathalie Barouh, Anna Frisenfeldt Horn
Publikováno v:
Journal of the American Oil Chemists' Society
The oxidative stability of 10 % fish oil-in-water emulsions was investigated for emulsions prepared under different homogenization conditions. Homogenization was conducted at two different pressures (5 or 22.5 MPa), and at two different temperatures
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::62903f22146142a3835f26a78f0b73be
https://doi.org/10.1007/s11746-013-2292-2
https://doi.org/10.1007/s11746-013-2292-2
Publikováno v:
European Journal of Lipid Science and Technology. 115:874-889
The effect of using different emulsifiers on lipid oxidation in 5% w/w fish oil-in-water emulsions was investigated. Emulsifiers included two of milk protein origin (whey protein isolate (Whey) or sodium caseinate (Cas)), soy lecithin (Lec) or emulsi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3e810900b724a7063c39f1945df61c71
https://doi.org/10.1002/ejlt.201200303
https://doi.org/10.1002/ejlt.201200303
Publikováno v:
European Journal of Lipid Science and Technology. 115:246-251
The dynamic headspace (DHS) thermal desorption principle using Tenax GR tube, as well as the solid phase micro-extraction (SPME) tool with carboxen/polydimethylsiloxane 50/30 µm CAR/PDMS SPME fiber, both coupled to GC/MS were implemented for the iso
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cef1ee3dcb940a23d70ab3b4476a04d1
https://doi.org/10.1002/ejlt.201200128
https://doi.org/10.1002/ejlt.201200128
Publikováno v:
Journal of Agricultural and Food Chemistry. 60:12388-12396
The objective of this study was to investigate the oxidative stability of dispersions prepared from different levels of purified marine phospholipid (PL) obtained by acetone precipitation, with particular focus on the interaction between α-tocophero
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::483ecb696fef2e727df9a146050d2d64
https://doi.org/10.1021/jf303560f
https://doi.org/10.1021/jf303560f
Publikováno v:
Food Chemistry. 135:2887-2896
Due to the beneficial health effects of marine phospholipids (PL) there is an increasing industrial interest in using them for nutritional applications including emulsified foods. This study was undertaken to investigate both oxidative and hydrolytic
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8e67ce600142c275e783a4f52ce10e7b
https://doi.org/10.1016/j.foodchem.2012.07.008
https://doi.org/10.1016/j.foodchem.2012.07.008
Autor:
Charlotte Jacobsen, Anna Frisenfeldt Horn, Nina Skall Nielsen, Andy Horsewell, Louise Helene Søgaard Jensen
Publikováno v:
Food Chemistry. 134:803-810
Milk proteins are often used by the food industry because of their good emulsifying properties. In addition, they can also provide oxidative stability to foods. However, different milk proteins or protein components have been shown to differ in their
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4a34dde85f69941f48fe53a7b20dcb30
https://doi.org/10.1016/j.foodchem.2012.02.184
https://doi.org/10.1016/j.foodchem.2012.02.184