Zobrazeno 1 - 10
of 215
pro vyhledávání: '"Poul Erik Jensen"'
Publikováno v:
Future Foods, Vol 8, Iss , Pp 100250- (2023)
Texture and flavour development in plant-based cheese generally relies on the use of texturizing and flavouring agents. However, fermentation can be a powerful tool to improve those sensorial attributes. Twenty-four different bacterial blends with fo
Externí odkaz:
https://doaj.org/article/f3660cc327ea41a88ccb18d560980499
Autor:
Alexandra J. Burgess, Céline Masclaux‐Daubresse, Günter Strittmatter, Andreas P. M. Weber, Samuel Harry Taylor, Jeremy Harbinson, Xinyou Yin, Stephen Long, Matthew J. Paul, Peter Westhoff, Francesco Loreto, Aldo Ceriotti, Vandasue L. R. Saltenis, Mathias Pribil, Philippe Nacry, Lars B. Scharff, Poul Erik Jensen, Bertrand Muller, Jean‐Pierre Cohan, John Foulkes, Peter Rogowsky, Philippe Debaeke, Christian Meyer, Hilde Nelissen, Dirk Inzé, René Klein Lankhorst, Martin A. J. Parry, Erik H. Murchie, Alexandra Baekelandt
Publikováno v:
Food and Energy Security, Vol 12, Iss 1, Pp n/a-n/a (2023)
Abstract The growing world population and global increases in the standard of living both result in an increasing demand for food, feed and other plant‐derived products. In the coming years, plant‐based research will be among the major drivers en
Externí odkaz:
https://doaj.org/article/9d61f53e10de4f37b7faa91d42257e47
Autor:
Ourania Gouseti, Mads Emil Larsen, Ashwitha Amin, Serafim Bakalis, Iben Lykke Petersen, Rene Lametsch, Poul Erik Jensen
Publikováno v:
Foods, Vol 12, Iss 13, p 2518 (2023)
As the plant-based food market grows, demand for plant protein is also increasing. Proteins are a major component in foods and are key to developing desired structures and textures. Seed storage proteins are the main plant proteins in the human diet.
Externí odkaz:
https://doaj.org/article/d45c23521f6246baad3269ddf0bd5277
Autor:
Lars B. Scharff, Vandasue L. R. Saltenis, Poul Erik Jensen, Alexandra Baekelandt, Alexandra J. Burgess, Meike Burow, Aldo Ceriotti, Jean‐Pierre Cohan, Fernando Geu‐Flores, Barbara Ann Halkier, Richard P. Haslam, Dirk Inzé, René Klein Lankhorst, Erik H. Murchie, Johnathan A. Napier, Philippe Nacry, Martin A. J. Parry, Angelo Santino, Aurelia Scarano, Francesca Sparvoli, Ralf Wilhelm, Mathias Pribil
Publikováno v:
Food and Energy Security, Vol 11, Iss 1, Pp n/a-n/a (2022)
Abstract A growing world population as well as the need to enhance sustainability and health create challenges for crop breeding. To address these challenges, not only quantitative but also qualitative improvements are needed, especially regarding th
Externí odkaz:
https://doaj.org/article/e632dd61b9ad4f42921144fff6e4ab84
Publikováno v:
Frontiers in Chemistry, Vol 9 (2021)
Ultrastructural membrane arrangements in living cells and their dynamic remodeling in response to environmental changes remain an area of active research but are also subject to large uncertainty. The use of noninvasive methods such as X-ray and neut
Externí odkaz:
https://doaj.org/article/d5d084e17f9f41ae8ddce22973b26178
Publikováno v:
Frontiers in Plant Science, Vol 11 (2020)
Externí odkaz:
https://doaj.org/article/2a068f85d4b04ec5a141d5282c8a7215
Autor:
Xiaohan Yang, June I. Medford, Kasey Markel, Patrick M. Shih, Henrique C. De Paoli, Cong T. Trinh, Alistair J. McCormick, Raphael Ployet, Steven G. Hussey, Alexander A. Myburg, Poul Erik Jensen, Md Mahmudul Hassan, Jin Zhang, Wellington Muchero, Udaya C. Kalluri, Hengfu Yin, Renying Zhuo, Paul E. Abraham, Jin-Gui Chen, David J. Weston, Yinong Yang, Degao Liu, Yi Li, Jessy Labbe, Bing Yang, Jun Hyung Lee, Robert W. Cottingham, Stanton Martin, Mengzhu Lu, Timothy J. Tschaplinski, Guoliang Yuan, Haiwei Lu, Priya Ranjan, Julie C. Mitchell, Stan D. Wullschleger, Gerald A. Tuskan
Publikováno v:
BioDesign Research, Vol 2020 (2020)
Human life intimately depends on plants for food, biomaterials, health, energy, and a sustainable environment. Various plants have been genetically improved mostly through breeding, along with limited modification via genetic engineering, yet they ar
Externí odkaz:
https://doaj.org/article/24bf47722b144d758d6e3c016167a800
Publikováno v:
Foods, Vol 11, Iss 2, p 178 (2022)
The production of a fermented plant-based cheese requires understanding the behavior of the selected raw material prior to fermentation. Raw material processing affects physicochemical properties of plant protein ingredients, and it determines their
Externí odkaz:
https://doaj.org/article/8bcafe995345432dbb102651f23ebb26
Autor:
Radina Tokin, Johan Ørskov Ipsen, Mahesha M. Poojary, Poul Erik Jensen, Lisbeth Olsson, Katja Salomon Johansen
Publikováno v:
Biomolecules, Vol 11, Iss 12, p 1890 (2021)
Fermented persimmon juice, Kakishibu, has traditionally been used for wood and paper protection. This protective effect stems at least partially from inhibition of microbial cellulose degrading enzymes. The inhibitory effect of Kakishibu on lytic pol
Externí odkaz:
https://doaj.org/article/233e450c76404cd1ad51cf1caf58f0cf
Autor:
Konstantinos Vavitsas, Emil Østergaard Rue, Lára Kristín Stefánsdóttir, Thiyagarajan Gnanasekaran, Andreas Blennow, Christoph Crocoll, Steinn Gudmundsson, Poul Erik Jensen
Publikováno v:
Microbial Cell Factories, Vol 16, Iss 1, Pp 1-11 (2017)
Abstract Background There are an increasing number of studies regarding genetic manipulation of cyanobacteria to produce commercially interesting compounds. The majority of these works study the expression and optimization of a selected heterologous
Externí odkaz:
https://doaj.org/article/30de34d20c3a4a298435509a3bbf31f4