Zobrazeno 1 - 10
of 70
pro vyhledávání: '"Timothy John Hobley"'
Publikováno v:
Foods, Vol 12, Iss 4, p 845 (2023)
White alfalfa protein concentrate from alfalfa (Medicago sativa) is a promising substitute for milk and egg protein due to its functionality. However, it contains many unwanted flavours that limits the amount that can be added to a food without affec
Externí odkaz:
https://doaj.org/article/0a7e8a7e6cca443487ae55f540e711df
Publikováno v:
Foods, Vol 11, Iss 20, p 3229 (2022)
As a consequence of the increased demand for proteins for both feed and food, alternative protein sources from green plants such as alfalfa (Medicago sativa) have come into focus, together with methods to recover these proteins. In this study, we hav
Externí odkaz:
https://doaj.org/article/9c1b9c0e0d504662b3e51ccb9aa10ffd
Publikováno v:
Foods, Vol 11, Iss 16, p 2519 (2022)
In this study, the potential of alfalfa pulp as an alternative substrate to wheat straw for the cultivation of oyster mushroom (Pleurotus ostreatus) was investigated. The major components associated with different mushroom stages were evaluated, as w
Externí odkaz:
https://doaj.org/article/8143ad8774344327bd8e788fa7eb78ab
Autor:
Radhakrishna Shetty, Frederik Riddersholm Petersen, Raju Podduturi, Guillermo Eduardo Sedó Molina, Anders Peter Wätjen, Sanne Kjærulf Madsen, Evangelia Zioga, Süleyman Øzmerih, Timothy John Hobley, Claus Heiner Bang-Berthelsen
Publikováno v:
Shetty, R, Petersen, F R, Podduturi, R, Molina, G E S, Wätjen, A P, Madsen, S K, Zioga, E, Øzmerih, S, Hobley, T J & Bang-Berthelsen, C H 2023, ' Fermentation of brewer's spent grain liquids to increase shelf life and give an organic acid enhanced ingredient. ', LWT, vol. 182, 114911 . https://doi.org/10.1016/j.lwt.2023.114911
Brewer's spent grain (BSG) is an abundant brewing by-product, but a short shelf life limits its use. A rotary drum press can separate BSG into a solid and a liquid fraction (BSG liquid) that contains sugars. Propionic acid producing bacteria (PAB) st
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7c05350b6223af206750052f889eb392
https://curis.ku.dk/ws/files/357065145/Fermentation_of_brewers_spent_grain_liquids_to_increase_shelf_life_and_give_an_organic_acid_enhanced_ingredient.pdf
https://curis.ku.dk/ws/files/357065145/Fermentation_of_brewers_spent_grain_liquids_to_increase_shelf_life_and_give_an_organic_acid_enhanced_ingredient.pdf
Autor:
Birgitte Funch, Jochen Förster, Natalia Solodovnikova, Timothy John Hobley, Marc Serra Colomer
Publikováno v:
Journal of the Institute of Brewing. 126:280-288
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1f6a22dc1f6fc97fd1eaf01760f0c9d0
https://doi.org/10.1002/jib.610
https://doi.org/10.1002/jib.610
Autor:
Charlotte Jacobsen, Preben Bøje Hansen, Matias Falk Bjerregaard, Timothy John Hobley, Angelos Charalampidis, Radhakrishna Shetty, Helena Pastell, Manuel Pinelo, Rasmus Frøding, Shiwen Zhuang
Publikováno v:
Bjerregaard, M F, Charalampidis, A, Frøding, R, Shetty, R, Pastell, H, Jacobsen, C, Zhuang, S, Pinelo, M, Hansen, P B & Hobley, T J 2019, ' Processing of brewing by-products to give food ingredient streams ', European Food Research and Technology, vol. 245, no. 3, pp. 545-558 . https://doi.org/10.1007/s00217-018-03224-6
Very large amounts of brewer's spent grains (BSG) are produced in the world which is usually considered as a waste, or animal feed, rather than food for humans. Here, we report, for the first time, a new process at pilot scale for the separation of b
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7847af36b3451793fd4bf5487cf9fce0
https://doi.org/10.1007/s00217-018-03224-6
https://doi.org/10.1007/s00217-018-03224-6
Publikováno v:
Zhou, F, Hansen, M, Hobley, T J & Jensen, P R 2022, ' Valorization of Green Biomass : Alfalfa Pulp as a Substrate for Oyster Mushroom Cultivation ', Foods, vol. 11, no. 16, 2519 . https://doi.org/10.3390/foods11162519
Foods; Volume 11; Issue 16; Pages: 2519
Foods; Volume 11; Issue 16; Pages: 2519
In this study, the potential of alfalfa pulp as an alternative substrate to wheat straw for the cultivation of oyster mushroom (Pleurotus ostreatus) was investigated. The major components associated with different mushroom stages were evaluated, as w
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4533af2dd0d0aa21d3c9acfb025c0350
https://doi.org/10.3390/foods11162519
https://doi.org/10.3390/foods11162519
Autor:
Radhakrishna Shetty, Claus Heiner Bang-Berthelsen, Klaudia Weronika Ciurkot, Mike Vestergaard, Per Mårten Hägglund, H S Prakash, Timothy John Hobley
Publikováno v:
Shetty, R, Bang-Berthelsen, C H, Ciurkot, K W, Vestergaard, M, Hägglund, P M, Prakash, H S & Hobley, T J 2021, ' Characterisation of gluten-degrading prolyl endoprotease from Thermococcus kodakarensis ', FEMS Microbiology Letters, vol. 368, no. 21-24, fnac006 . https://doi.org/10.1093/femsle/fnac006
There is increasing interest in gluten degrading enzymes for use during food and drink processing. The industrially available enzymes usually work best at low to ambient temperatures. However, food manufacturing is often conducted at higher temperatu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6e5975928d4694ccd517669951b4add7
https://pubmed.ncbi.nlm.nih.gov/35038331
https://pubmed.ncbi.nlm.nih.gov/35038331
Autor:
Davide Viaggi, Timothy John Hobley, Cristina Barrera, Silvia Dello Russo, Ana Heredia, Christoph F. Knöbl, Nanna Viereck, Sunny Mosangzi Xu, Marco Dalla Rosa, Valentina C. Materia, M.L. Castelló, Lucía Seguí, Gergana Petrova Romanova
Publikováno v:
Viaggi, D, Barrera, C, Castelló, M L, Dalla Rosa, M, Heredia, A, Hobley, T J, Knöbl, C F, Materia, V C, Xu, S M, Romanova, G, Russo, S, Seguí, L & Viereck, N 2021, ' Education for innovation and entrepreneurship in the food system: the Erasmus+ BoostEdu approach and results ', Current Opinion in Food Science, vol. 42, pp. 157-166 . https://doi.org/10.1016/j.cofs.2021.06.001
Current Opinion in Food Science 42 (2021)
Current Opinion in Food Science, 42, 157-166
Current Opinion in Food Science 42 (2021)
Current Opinion in Food Science, 42, 157-166
Innovation and entrepreneurship are key factors to provide added value for food systems. Based on the findings of the Erasmus+ Strategic Partnership BoostEdu, the objective of this paper is to provide answers to three knowledge gaps: 1) identify the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3c4205e3c07d941bba9cb99dc32f0eae
https://orbit.dtu.dk/en/publications/0344d6a7-aea4-4424-90be-cd6ddd2140fd
https://orbit.dtu.dk/en/publications/0344d6a7-aea4-4424-90be-cd6ddd2140fd
Autor:
Hui Zhang, Shuang Yang, Jackson T. Paul, Timothy John Hobley, Fabiano Jares Contesini, Diana Chinyere Anyaogu, Kristian Fog Nielsen, Natalia I. Majewska, Uffe Hasbro Mortensen, Anders Holmgaard Hansen, Michael J. Betenbaugh, Jakob Blæsbjerg Hoof
Publikováno v:
Anyaogu, D C, Hansen, A H, Hoof, J B, Majewska, N I, Contesini, F J, Paul, J T, Nielsen, K F, Hobley, T J, Yang, S, Zhang, H, Betenbaugh, M & Mortensen, U H 2021, ' Glycoengineering of Aspergillus nidulans to produce precursors for humanized N-glycan structures ', Metabolic Engineering, vol. 67, pp. 153-163 . https://doi.org/10.1016/j.ymben.2021.06.001
Filamentous fungi secrete protein with a very high efficiency, and this potential can be exploited advantageously to produce therapeutic proteins at low costs. A significant barrier to this goal is posed by the fact that fungal N-glycosylation varies
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b388308c73fcc3646e8af31fda80f23a
https://orbit.dtu.dk/en/publications/ec2d1277-9672-41af-9974-415042cf67fd
https://orbit.dtu.dk/en/publications/ec2d1277-9672-41af-9974-415042cf67fd