Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Sandie M. Møller"'
Publikováno v:
Pagter, M, Sergeant, K, Møller, S M, Bertram, H C S & Reneaut, J 2014, ' Changes in the proteome and water state in bark and xylem of Hydrangea paniculata during loss of freezing tolerance ', Environmental and Experimental Botany, vol. 106, pp. 99-111 . https://doi.org/10.1016/j.envexpbot.2013.11.009
Appropriate timing and rate of cold deacclimation is a critical component of winter-survival of temperate perennials. However, little is known about the physiological and biochemical changes involved in the deacclimation process. In this study differ
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bede7e94aabb3a5574b5479239c1e62a
https://doi.org/10.1016/j.envexpbot.2013.11.009
https://doi.org/10.1016/j.envexpbot.2013.11.009
Autor:
Søren K. Lillevang, Sandie M. Møller, Tina Beck Hansen, Ulf Andersen, Hanne Christine Bertram, Anitha Rasmussen
Publikováno v:
Møller, S M, Bertram, H C S, Andersen, U, Lillevang, S K, Rasmussen, A & Hansen, T B 2013, ' Physical sample structure as predictive factor in growth modeling of Listeria innocua in a white cheese model system ', Food Microbiology, vol. 36, no. 1, pp. 90-102 . https://doi.org/10.1016/j.fm.2013.04.013
Growth of Listeria innocua at 9 C was investigated in white cheeses manufactured from ultra-filtrate milk concentrate added varying amounts of skimmed milk powder, NaCl and glucono-delta-lactone. Characterization of the white cheese structures was pe
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6043b9853cc2e46898792cff5d2751ff
https://doi.org/10.1016/j.fm.2013.04.013
https://doi.org/10.1016/j.fm.2013.04.013
Publikováno v:
Møller, S M, Travers, S, Bertram, H C S & Bertelsen, M G 2013, ' Prediction of postharvest dry matter, soluble solids content, firmness and acidity in apples (cv. Elshof) using NMR and NIR spectroscopy – a comparative study ', European Food Research and Technology, vol. 237, no. 6, pp. 1021-1024 . https://doi.org/10.1007/s00217-013-2087-6
Dry matter (DM), soluble solids content (SSC), firmness and acidity by proton nuclear magnetic resonance (NMR) T2 relaxometry and near infrared (NIR) spectroscopy were investigated on a total of 390 apples (cv. Elshof). The fruit came from four diffe
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1a8c593bfbfe6987dafa22200d40bdbb
https://doi.org/10.1007/s00217-013-2087-6
https://doi.org/10.1007/s00217-013-2087-6
Autor:
Andrew K. Whittaker, Sandie M. Møller, Enamul Haque, Bhesh Bhandari, Hilton C. Deeth, Michael J. Gidley
Publikováno v:
Journal of Agricultural and Food Chemistry. 58:7748-7755
Protein conformational modifications and water-protein interactions are two major factors believed to induce instability of protein and eventually affect the solubility of milk protein concentrate (MPC) powder. To test these hypotheses, MPC was store
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::86b5063f7ff62bfa574270a42bd81e55
https://doi.org/10.1021/jf1007055
https://doi.org/10.1021/jf1007055
Autor:
Ulf Andersen, Tina Beck Hansen, Sandie M. Møller, Hanne Christine Bertram, Anitha Rasmussen, Søren K. Lillevang
Publikováno v:
Møller, S M, Hansen, T B, Andersen, U, Lillevang, S K, Rasmussen, A & Bertram, H C S 2012, ' Water properties in cream cheeses with variations in pH, fat, and salt content, and correlation to microbial survival ', Journal of Agricultural and Food Chemistry, vol. 60, no. 7, pp. 1635-1644 . https://doi.org/10.1021/jf204371v
Water mobility and distribution in cream cheeses with variations in fat (4, 15, and 26%), added salt (0, 0.625, and 1.25%), and pH (4.2, 4.7, and 5.2) were studied using (1)H NMR relaxometry. The cheese samples were inoculated with a mixture of Liste
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::220d407a907d333a65263468f77c62a1
https://pure.au.dk/portal/da/publications/water-properties-in-cream-cheeses-with-variations-in-ph-fat-and-salt-content-and-correlation-to-microbial-survival(4011cf37-d5e3-4897-8021-2d040c022b1d).html
https://pure.au.dk/portal/da/publications/water-properties-in-cream-cheeses-with-variations-in-ph-fat-and-salt-content-and-correlation-to-microbial-survival(4011cf37-d5e3-4897-8021-2d040c022b1d).html
Autor:
Sandie M. Møller, Hanne Christine Bertram, Jason R. Stokes, Ulf Andersen, Andrew K. Whittaker, Michael J. Gidley
Publikováno v:
Møller, S M, Whittaker, A K, Stokes, J R, Gidley, M J, Andersen, U & Bertram, H C 2011, ' Molecular water motions of skim milk powder solutions during acidification studied by 17 O and 1 H nuclear magnetic resonance and rheology ', Journal of Agricultural and Food Chemistry, vol. 59, pp. 10097-10103 . https://doi.org/10.1021/jf202258h
The molecular motion of water was studied in glucono-δ-lactone-acidified skim milk powder (SMP) solutions with various pH values and dry matter contents. NMR relaxometry measurements revealed that lowering the pH in SMP solutions affected 17O and 1H
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::de4b9fa3f38e58c720d57d59a8570e44
https://pure.au.dk/portal/da/publications/molecular-water-motions-of-skim-milk-powder-solutions-during-acidification-studied-by-17o-and-1h-nuclear-magnetic-resonance-and-rheology(2f9624b6-5471-401a-ad94-ec8e376cb936).html
https://pure.au.dk/portal/da/publications/molecular-water-motions-of-skim-milk-powder-solutions-during-acidification-studied-by-17o-and-1h-nuclear-magnetic-resonance-and-rheology(2f9624b6-5471-401a-ad94-ec8e376cb936).html
Autor:
Anette Kistrup Thybo, Vibeke Orlien, Mette Christensen, Ida K. Straadt, Alberto Grossi, Hanne Christine Bertram, Jakob Søltoft-Jensen, Sandie M. Møller
Publikováno v:
Møller, S M, Grossi, A, Christensen, M, Orlien, V, Søltoft-Madsen, J, Straadt, I K, Thybo, A K & Bertram, H C 2011, ' Water properties and structure of pork sausages as affected by high-pressure processing and addition of carrot fibre ', Meat Science, vol. 87, pp. 387-393 .
The effects of high-pressure processing (HPP) and addition of carrot fibre on pork sausages have been studied using NMR T₂ relaxometry and measurements of water-binding capacity (WBC) by centrifugation. Significant effects of temperature (raw, 40,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f509556f4aad73d8da9627c4427f2551
https://pure.au.dk/portal/da/publications/water-properties-and-structure-of-pork-sausages-as-affected-by-highpressure-processing-and-addition-of-carrot-fibre(e80bc6a0-9add-11df-a7a3-000ea68e967b).html
https://pure.au.dk/portal/da/publications/water-properties-and-structure-of-pork-sausages-as-affected-by-highpressure-processing-and-addition-of-carrot-fibre(e80bc6a0-9add-11df-a7a3-000ea68e967b).html
Publikováno v:
Møller, S M, Gunvig, A & Bertram, H C 2010, ' Effect of starter culture and fermentation temperature on water mobility and distribution in fermented sausages and correlation to microbial safety studied ny nuclear magnetic resonance relaxometry ', Meat Science, no. 86, pp. 462-467 . https://doi.org/10.1016/j.mestsci.2010.05.035
Water mobility and distribution in fermented sausages produced with differences in pH development as a result of the use of three different starter cultures (T-SPX, F-1, or F-SC-111) and two fermentation temperatures (24 degrees C, or 32 degrees C) w
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::786a6d173d9fbb00e26736ec3c0edf22
https://pure.au.dk/portal/da/publications/effect-of-starter-culture-and-fermentation-temperature-on-water-mobility-and-distribution-in-fermented-sausages-and-correlation-to-microbial-safety-studied-ny-nuclear-magnetic-resonance-relaxometry(8ec182d0-1a1b-11df-a28b-000ea68e967b).html
https://pure.au.dk/portal/da/publications/effect-of-starter-culture-and-fermentation-temperature-on-water-mobility-and-distribution-in-fermented-sausages-and-correlation-to-microbial-safety-studied-ny-nuclear-magnetic-resonance-relaxometry(8ec182d0-1a1b-11df-a28b-000ea68e967b).html