Development of global fatty acid models and possible applications

Autor: Per Waaben Hansen, Daniel Schwarz, Marie Rosenberg Bak

Publikováno v: Schwarz, D, Bak, M R & Hansen, P W 2022, ' Development of global fatty acid models and possible applications ', International Journal of Dairy Technology, vol. 75, no. 1, pp. 4-20 . https://doi.org/10.1111/1471-0307.12820

Milk fat is an important nutrient for young animals and humans, and its composition [fatty acids (FA)] may vary broadly. The objective of this study was to describe the development of global FA models for high-throughput Fourier transform infrared mi

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::afb580d4d43b55a64eec54e9dff8e471
https://doi.org/10.1111/1471-0307.12820

Predicting hydrolysis of whey protein by mid-infrared spectroscopy

Autor: Marije Akkerman, Nina Aagaard Poulsen, Carl Emil Eskildsen, Lotte Bach Larsen, Thomas Skov, Per Waaben Hansen, Mikka Stenholdt Hansen, Lene Buhelt Johansen

Publikováno v: Poulsen, N A, Eskildsen, C E, Akkerman, M, B. Johansen, L, Stenholt Hansen, M, W. Hansen, P, Skov, T & Larsen, L B 2016, ' Predicting hydrolysis of whey protein by mid-infrared spectroscopy ', International Dairy Journal, vol. 61, pp. 44-50 . https://doi.org/10.1016/j.idairyj.2016.04.002

The possibility of using mid-infrared spectroscopy for prediction of hydrolysis of whey protein was explored. Two different protein concentrations (5% and 8%) were trypsinated at different enzyme-to-substrate ratios (1:100 and 1:200) and followed ove

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::739ef92ff6fb17185b4bec9ad33cd649
https://doi.org/10.1016/j.idairyj.2016.04.002

Simultaneous measurement of two enzyme activities using infrared spectroscopy: A comparative evaluation of PARAFAC, TUCKER and N-PLS modeling

Autor: Jørn Dalgaard Mikkelsen, Anne S. Meyer, Andreas Baum, Per Waaben Hansen

Publikováno v: Analytica Chimica Acta. 790:14-23

Enzymes are used in many processes to release fermentable sugars for green production of biofuel, or the refinery of biomass for extraction of functional food ingredients such as pectin or prebiotic oligosaccharides. The complex biomasses may, howeve

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cc930f00290cc0c51b4871431108c6c2
https://doi.org/10.1016/j.aca.2013.06.039

Rapid quantification of casein in skim milk using Fourier transform infrared spectroscopy, enzymatic perturbation, and multiway partial least squares regression: Monitoring chymosin at work

Autor: Per Waaben Hansen, Lars Nørgaard, Andreas Baum, John Sørensen, Jørn Dalgaard Mikkelsen

Publikováno v: Journal of dairy science. 99(8)

In this study, we introduce enzymatic perturbation combined with Fourier transform infrared (FTIR) spectroscopy as a concept for quantifying casein in subcritical heated skim milk using chemometric multiway analysis. Chymosin is a protease that cleav

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1040fbc1a147374bc1e8b3443be7a862
https://pubmed.ncbi.nlm.nih.gov/27265175

Batch accuracy of on-line fat determination

Autor: J. Nygaard, B. Østergaard, I. Tholl, C. Christensen, H.-C. Jehg, O. Nielsen, Per Waaben Hansen, J. Borg, O. Andersen

Publikováno v: Meat Science. 64:141-147

A new method for determination of the fat content of large meat batches without sampling is presented. It is based on dual-energy X-ray (DXR) scanning of meat trimmings prior to mixing, in order to determine the exact fat content of the resulting mea

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7ab565944f60d0f0e359425569fe303c
https://doi.org/10.1016/s0309-1740(02)00169-9