Zobrazeno 1 - 10
of 21
pro vyhledávání: '"Svend Laulund"'
Autor:
Gabriela A, Miguel, Simon, Carlsen, Nils, Arneborg, Sofie M G, Saerens, Svend, Laulund, Gitte M, Knudsen
Publikováno v:
Miguel, G A, Carlsen, S, Arneborg, N, Saerens, S M G, Laulund, S & Knudsen, G M 2022, ' Non-Saccharomyces yeasts for beer production : Insights into safety aspects and considerations ', International Journal of Food Microbiology, vol. 383, 109951 . https://doi.org/10.1016/j.ijfoodmicro.2022.109951
The application of non-Saccharomyces yeasts in beer as a natural tool for innovation, to create different aroma profiles and flavoured non-alcoholic beers, has attracted great interest from both researchers and commercial brewers. As a result, a high
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::de07cdc219cba7bf6926be93ddb088ae
https://curis.ku.dk/portal/da/publications/nonsaccharomyces-yeasts-for-beer-production(90edae14-0bb9-4f3a-8845-4304eba76813).html
https://curis.ku.dk/portal/da/publications/nonsaccharomyces-yeasts-for-beer-production(90edae14-0bb9-4f3a-8845-4304eba76813).html
Publikováno v:
Microorganisms, Vol 5, Iss 2, p 28 (2017)
The increased use of food cultures to ferment perishable raw materials has potentiated the need for regulations to assess and assure the safety of food cultures and their uses. These regulations differ from country to country, all aimed at assuring t
Externí odkaz:
https://doaj.org/article/2fb3b1f37e574a8abb02439899caa149
Autor:
Marta H. Mikš, Anne Bückle, Aurélie Dubois, Fabio Dal Bello, Duresa Fritz, Dinesh K Sharma, Rober Kemperman, Su Yao, Svend Laulund, Ueli Von Ah, Photis Papademas, Andrzej Babuchowski, Vania Patrone, Alessandra Fontana, Edward Sliwinski, Catherine Stanton, Emmanuelle Arias, François Bourdichon, Lorenzo Morelli, Olivia McAuliffe
Publikováno v:
FEMS Microbiology Letters
Fermentation is one of if not the oldest food processing technique, yet it is still an emerging field when it comes to its numerous mechanisms of action and potential applications. The effect of microbial activity on the taste, bioavailability and pr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::46f52df933c6134f40446ad852940c8a
http://hdl.handle.net/10807/182018
http://hdl.handle.net/10807/182018
Publikováno v:
FEMS Microbiology Letters. 366
In order to provide a harmonised preassessment to support risk assessment performed by the European Food Safety Authority (EFSA), the Biohazard Panel in 2007 published guidelines for evaluation of the safety of a strain included in the food chain, th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::46a1b2079218f950af913a5e9254c0d1
https://doi.org/10.1093/femsle/fnz048
https://doi.org/10.1093/femsle/fnz048
Publikováno v:
Microorganisms, Vol 5, Iss 2, p 28 (2017)
Microorganisms
Microorganisms
The increased use of food cultures to ferment perishable raw materials has potentiated the need for regulations to assess and assure the safety of food cultures and their uses. These regulations differ from country to country, all aimed at assuring t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::676a9f5ffc767cffe3642e9f268e2c7d
https://doi.org/10.3390/microorganisms5020028
https://doi.org/10.3390/microorganisms5020028
Autor:
Geert Huys, Ian B. Powell, Svend Laulund, F Bourdichon, Sandra Tuijtelaars, Eelko Ter Schure, James Harnett, Jens Christian Frisvad, Walter P. Hammes, Arthur C. Ouwehand, Vanessa Vankerckhoven, Choreh Farrokh, Egon Bech Hansen, Monica L. Gerds, Aart Van Boven, Jashbhai B. Prajapati, Annabelle Zgoda, Serge Casaregola, Yasuyuki Seto
Publikováno v:
International Journal of Food Microbiology. 156:301
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fad47c1fe3dfb0dc064b9b9890843aac
https://doi.org/10.1016/j.ijfoodmicro.2012.04.003
https://doi.org/10.1016/j.ijfoodmicro.2012.04.003
Autor:
F Bourdichon, Serge Casaregola, Annabelle Zgoda, Arthur C. Ouwehand, Eelko Ter Schure, Svend Laulund, Choreh Farrokh, Jens Christian Frisvad, Walter P. Hammes, Monica L. Gerds, Aart Van Boven, Yasuyuki Seto, James Harnett, Sandra Tuijtelaars, Geert Huys, Ian B. Powell, Vanessa Vankerckhoven, Egon Bech Hansen, Jashbhai B. Prajapati
Publikováno v:
International Journal of Food Microbiology
International Journal of Food Microbiology, Elsevier, 2012, 154 (3), pp.87-97. ⟨10.1016/j.ijfoodmicro.2011.12.030⟩
International journal of food microbiology
International Journal of Food Microbiology, Elsevier, 2012, 154 (3), pp.87-97. ⟨10.1016/j.ijfoodmicro.2011.12.030⟩
International journal of food microbiology
The publisher and the author regret that in the recent publication of the above article the supplementary material accompanying the article contained formatting errors hiding some of the text describing the food usage for the following species: Galac
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a538082c478e37bf754891e0d891b779
Autor:
Stephen Wessels, Lars Axelsson, Egon Bech Hansen, Luc De Vuyst, Svend Laulund, Liisa Lähteenmäki, Sven Lindgren, Beat Mollet, Seppo Salminen, Atte von Wright
Publikováno v:
Vrije Universiteit Brussel
Wessels, S, Axelsson, L, Hansen, E B, De Vuyst, L, Laulund, S, Lähteenmäki, L, Lindgren, S, Mollet, B, Salminen, S & von Wright, A 2004, ' The lactic acid bacteria, the food chain, and their regulation ', Trends in Food Science and Technology, vol. 15, no. 10, pp. 498-505 . https://doi.org/10.1016/j.tifs.2004.03.003
Wessels, S, Axelsson, L, Hansen, E B, De Vuyst, L, Laulund, S, Lähteenmäki, L, Lindgren, S, Mollet, B, Salminen, S & von Wright, A 2004, ' The lactic acid bacteria, the food chain, and their regulation ', Trends in Food Science and Technology, vol. 15, no. 10, pp. 498-505 . https://doi.org/10.1016/j.tifs.2004.03.003
This viewpoint deals with regulatory aspects of microbial cultures added to foods, and primarily the lactic acid bacteria (LAB). The authors propose a number of key principles for future regulation of these cultures by the European Union. These princ
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3d89f4a47b5412dc49506125e48aa958
https://researchportal.vub.be/en/publications/285daabf-f7a4-41e0-90ad-7edb563cbeef
https://researchportal.vub.be/en/publications/285daabf-f7a4-41e0-90ad-7edb563cbeef
Autor:
Johansen, Eric dkejo@chr-hansen.com
Publikováno v:
Microbial Cell Factories. 12/21/2017, Vol. 16, p1-5. 5p.
Publikováno v:
Chr. Hansen Holding A/S MarketLine Company Profile. 1/23/2018, p1-23. 23p.