Zobrazeno 1 - 10
of 15
pro vyhledávání: '"RIKKE MIKLOS"'
Autor:
J.L. Aalhus, Hanne Christine Bertram, Mette Helen Bjørge Müller, J.S. Bodmer, Sarah Bonny, H.L. Bruce, Roman Buckow, Chris R. Calkins, Lucila Cantón, S. Chriki, Brian P. Dalrymple, Charlotte J.S. De Backer, Lars Ove Dragsted, Lesley L. Duffy, Bjørg Egelandsdal, M.P. Ellies-Oury, Per Ertbjerg, Mario Estévez, L. Faucitano, Narelle Fegan, D. Frank, Mohammed Gagaoua, D.E. Gerrard, Temple Grandin, Jessica A. Gray, Marion L. Greaser, Bing Guo, Wei Guo, Minh Ha, Mahdiyeh Hasani, Anna Haug, Maeve M. Henchion, Nicolas J. Herrera, Jean-François Hocquette, Liselot Hudders, J. Hughes, René Lametsch, Carlos Lanusse, Óscar López-Campos, X. Manteca, G. Martelli, S.K. Matarneh, Kim Matthews, Catherine M. McAuley, C.K. McDonnell, Rikke Miklos, Leticia Mora, Laura Moreno, Mahesh N. Nair, Azedah Namvar, E. Nannoni, Seamus O'Reilly, Niels Oksbjerg, Y. Oytam, Jan Erik Paulsen, Paula C. Pereira, Dave Pethick, Brigitte Picard, Rod Polkinghorne, Eero Puolanne, Peter Purslow, Ranjith Ramanathan, Milagro Reig, Linda M. Samuelsson, T.L. Scheffler, Nigel Scollan, H. Shi, Anita Sikes, S.L. Silva, Marianne Sødring, Philip Strydom, Arvind Subbaraj, Surendranath P. Suman, Margrethe Therkildsen, Laëtitia Théron, Fidel Toldrá, Daniel Tsegay Berhe, Arnold van Huis, Rozita Vaskoska, Filipa Vicente, Robyn D. Warner, Keith Warriner, Edward C. Webb, Elizabeth M. Webb, J.C. Wicks, J.D. Wood, C.N. Yen, M.D. Zumbaugh
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::707bb42432c8503b74cff93b88bff610
https://doi.org/10.1016/b978-0-323-85879-3.01002-3
https://doi.org/10.1016/b978-0-323-85879-3.01002-3
Publikováno v:
Food Biophysics. 10:316-323
The physicochemical properties of the lipid phase on the water and fat mobility in gels composed of 2 % myofibrillar proteins (MP) and 15 % lipids were investigated by emulsifying activity, water holding capacity and low field nuclear magnetic resona
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d6efd2ddac54c331cbdd75335eb8334c
https://doi.org/10.1007/s11483-015-9392-5
https://doi.org/10.1007/s11483-015-9392-5
Autor:
Rasmus Larsen, Rikke Miklos, Mikkel Schou Nielsen, René Lametsch, Bjarne Kjær Ersbøll, Hildur Einarsdottir, Robert Feidenhans'l
Publikováno v:
Innovative Food Science & Emerging Technologies. 24:88-96
This study presents a novel non-destructive X-ray technique for analyzing meat emulsions before and after heat treatment. The method is based on X-ray grating-interferometry where three complementary imaging modalities are obtained simultaneously mea
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::72b0794defd3efba6861918639f5e124
https://doi.org/10.1016/j.ifset.2013.11.003
https://doi.org/10.1016/j.ifset.2013.11.003
Autor:
Rikke Miklos, René Lametsch, Jacint Arnau, Xavier Serra, Xuebing Xu, Héctor Mora-Gallego, Ling-Zhi Cheong, Flemming H. Larsen
Publikováno v:
Miklos, R, Mora-Gallego, H, Larsen, F H, Serra, X, Cheong, L-Z, Xu, X, Arnau, J & Lametsch, R 2013, ' Influence of lipid type on water and fat mobility in fermented sausages studied by low-field NMR ', Meat Science, vol. 96, no. 1, pp. 617–622 .
The effects of diacylglycerols (DAG), pork back fat and sunflower oil on water and fat mobility in fermented sausages were studied with (1)H NMR relaxometry. The added fat affected the physicochemical parameters weight loss, water activity, moisture
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6677a0f81b9e40b9b3ae0d61d03009d3
https://doi.org/10.1016/j.meatsci.2013.08.025
https://doi.org/10.1016/j.meatsci.2013.08.025
Publikováno v:
Meat Science. 93:668-674
Four batches of reduced fat non-acid fermented sausages were manufactured with pork-ham lean, and the addition of no fat (Lean), 5% pork backfat (BF), 5% sunflower oil (SO) and 5% diacylglycerols (DAGs). The effect of the type of fat as pork-fat subs
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::097c2600488bc81f10c41157946669c9
https://doi.org/10.1016/j.meatsci.2012.11.042
https://doi.org/10.1016/j.meatsci.2012.11.042
Publikováno v:
Miklos, R, Nielsen, M S, Einarsdottir, H & Lametsch, R 2016, Grating-based X-ray tomography of 3D food structures . in Proceedings of the 19th International ESAFORM Conference on Material Forming (ESAFORM 2016) ., 180001, American Institute of Physics, A I P Conference Proceedings Series, vol. 1769, pp. 1-5, The 19th International ESAFORM Conference on Material Forming (ESAFORM 2016), Nantes, France, 27/04/2016 . https://doi.org/10.1063/1.4963604
A novel grating based X-ray phase-contrast tomographic method has been used to study how partly substitution of meat proteins with two different types of soy proteins affect the structure of the formed protein gel in meat emulsions. The measurements
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::253d13446095009273fc8a9c9a263a2d
https://orbit.dtu.dk/en/publications/fc07a40d-382f-49fa-b827-152546050710
https://orbit.dtu.dk/en/publications/fc07a40d-382f-49fa-b827-152546050710
Publikováno v:
Meat science. 100
The objective of this study was to evaluate the use of X-ray phase-contrast tomography combined with 3D image segmentation to investigate the heat induced structural changes in meat. The measurements were performed at the Swiss synchrotron radiation
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7c11c86aee4012a43e8b545621d2a281
https://pubmed.ncbi.nlm.nih.gov/25460128
https://pubmed.ncbi.nlm.nih.gov/25460128
Publikováno v:
Miklos, R, Nielsen, M S, Einarsdottir, H & Lametsch, R 2013, Application of X-ray phase-contrast tomography in quantative studies of heat induced structural changes in meat . in Proceedings of the 59th International Congress of Meat Science and Technology (ICoMST 2013) . 59th International Congress of Meat Science and Technology, Izmir, Turkey, 18/08/2013 .
University of Copenhagen
Miklos, R, Nielsen, M S, Einarsdottir, H & Lametsch, R 2013, Application of X-ray phase-contrast tomography in quantative studies of heat induced structural changes in meat . in 59 th International Congress of Meat Science and Technology : ICoMST 2013 . ICoMST 2013, Izmir, Turkey, 18/08/2013 .
University of Copenhagen
Miklos, R, Nielsen, M S, Einarsdottir, H & Lametsch, R 2013, Application of X-ray phase-contrast tomography in quantative studies of heat induced structural changes in meat . in 59 th International Congress of Meat Science and Technology : ICoMST 2013 . ICoMST 2013, Izmir, Turkey, 18/08/2013 .
X-ray computed tomography is increasingly used in the studies of food structure. This paper describes the perspectives of use of phase contrast computed tomography in studies of heat induced structural changes in meat. From the data it was possible t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::ee531bad5b11fb5c2a270eae9a7058fa
http://orbit.dtu.dk/ws/files/121199461/Pages_from_icomst.pdf
http://orbit.dtu.dk/ws/files/121199461/Pages_from_icomst.pdf
Publikováno v:
Miklos, R, Lametsch, R, Nielsen, M S, Lauridsen, T & Einarsdottir, H 2013, ' Effect of fat type and heat treatment on the microstructure of meat emulsions ', Inside Food, Leuven, Belgium, 09/04/2013-12/04/2013 .
University of Copenhagen
Miklos, R, Lametsch, R, Nielsen, M S, Lauridsen, T & Einarsdottir, H 2013, Effect of fat type and heat treatment on the microstructure of meat emulsions . in InsideFood Symposium : Book of Proceedings . InsideFood Symposium, Leuven, Belgium, 09/04/2013 .
University of Copenhagen
Miklos, R, Lametsch, R, Nielsen, M S, Lauridsen, T & Einarsdottir, H 2013, Effect of fat type and heat treatment on the microstructure of meat emulsions . in InsideFood Symposium : Book of Proceedings . InsideFood Symposium, Leuven, Belgium, 09/04/2013 .
In comminuted meat products the gel-forming abilities of the myofibrillar proteins are of major importance. In meat emulsions fat will be present in globules which are stabilized by a membrane coating made of salt-soluble proteins. These discontinuou
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::349cd3f2ea67b6f2fe013db5c3e9b328
https://curis.ku.dk/ws/files/171782913/prod11370850370010.EffectFatHeatOnMeatEmulsions.pdf
https://curis.ku.dk/ws/files/171782913/prod11370850370010.EffectFatHeatOnMeatEmulsions.pdf
Publikováno v:
Miklos, R, Zhang, H, Lametsch, R & Xu, X 2013, ' Physicochemical properties of lard-based diacylglycerols in blends with lard ', Food Chemistry, vol. 138, no. 1, pp. 608-14 . https://doi.org/10.1016/j.foodchem.2012.10.070
The objective of the study was to investigate how blending of triacylglycerols and diacylglycerols affected the melting and crystallisation properties in a solid fat system. Lard-based diacylglycerols (DAGs) were blended with lard in various concentr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::217c1ff0fe82310de982ef1d8d8bb613
https://pubmed.ncbi.nlm.nih.gov/23265530
https://pubmed.ncbi.nlm.nih.gov/23265530