Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Rico Bagger‐Jørgensen"'
Autor:
Thomas Schmidt, Flemming Vang Sparsoe, Rico Bagger‐Jørgensen, Thomas Norup From, Anna Kjaer Keskin, Rasmus Leth Miller
Publikováno v:
Journal of Advanced Manufacturing and Processing. 5
Autor:
Flemming Sparsø, Thomas From, Thomas Schmidt, Anna Keskin, Rico Bagger-Jørgensen, Rasmus Miller
Thermal treatment can be used to reduce content of glycidyl fatty acid esters (GE) in distilled monoglycerides and mono-di-glyceride products. The potential reduction of GE is temperature dependent, and low temperature (e.g. 80°C) can reduce GE to a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ec97cc28c4cabceed454cef170ddd827
https://doi.org/10.22541/au.164860563.30508340/v1
https://doi.org/10.22541/au.164860563.30508340/v1
Publikováno v:
Innovative Food Science & Emerging Technologies. 12:388-397
The influence of temperature (10–45 °C), feed flow rate (300–500 L/h) and sweeping gas flow rate (1.2–2 m 3 /h) on the recovery of berry fruit juice aroma compounds by sweeping gas membrane distillation (SGMD) was examined on an aroma model so
Publikováno v:
Journal of Food Engineering. 64:23-31
This study evaluated the recovery of seven characteristic black currant aroma compounds by vacuum membrane distillation (VMD) carried out at low temperatures (10–45 °C) and at varying feed flow rates (100–500 l/h) in a lab scale membrane distill
Autor:
Anne S. Meyer, Rico Bagger-Jørgensen
Publikováno v:
Technical University of Denmark Orbit
The effects of different pectinolytic enzyme treatments on the release of phenolic compounds from blackcurrant berry mash into juice in experimental blackcurrant juice production were examined. The influence of enzyme dose (0–0.1% by weight), degre
Publikováno v:
ResearcherID
Technical University of Denmark Orbit
Technical University of Denmark Orbit
A series of experiments was conducted to demonstrate the applicability of a new Filtomat®thread filtration principle for microfiltration of semiprocessed blackcurrant juice and cherry juice. The effect of juice temperature (3-20C), flow (20-80 L/h),
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d828fbde1ff3c839aee618fc4f9204bd
http://gateway.webofknowledge.com/gateway/Gateway.cgi?GWVersion=2&SrcAuth=ORCID&SrcApp=OrcidOrg&DestLinkType=FullRecord&DestApp=WOS_CPL&KeyUT=WOS:000176060800002&KeyUID=WOS:000176060800002
http://gateway.webofknowledge.com/gateway/Gateway.cgi?GWVersion=2&SrcAuth=ORCID&SrcApp=OrcidOrg&DestLinkType=FullRecord&DestApp=WOS_CPL&KeyUT=WOS:000176060800002&KeyUID=WOS:000176060800002