Zobrazeno 1 - 10
of 100
pro vyhledávání: '"Vibeke Orlien"'
Autor:
Óscar Rodríguez, Vibeke Orlien, Ashwitha Amin, Emiliano Salucci, Francesco Giannino, Elena Torrieri
Publikováno v:
Foods, Vol 13, Iss 21, p 3463 (2024)
The mathematical modeling of a combination of non-thermal technologies for E. coli inactivation is of great interest for describing the dynamic behavior of microorganisms in food, with the goal of process control, optimization, and prediction. This r
Externí odkaz:
https://doaj.org/article/4484fca0374f471b8a56ab6d63cd0a74
Autor:
Vibeke Orlien, Åsmund Rinnan
Publikováno v:
Foods, Vol 11, Iss 11, p 1607 (2022)
Raw materials, whether it is from the animal or plant kingdom, undergo some kind of (domestic or industrial) processing prior to consumption [...]
Externí odkaz:
https://doaj.org/article/0866046c8180430bb2ae65e4123f63f1
Publikováno v:
Foods, Vol 10, Iss 11, p 2848 (2021)
Proteins from various sources are widely used in the food industry due to their unique functional performances in food products. The functional properties of proteins are somehow dictated by their molecular characteristics, but the exact relationship
Externí odkaz:
https://doaj.org/article/b5976b304c274b6198549e4cd4918380
Autor:
Siddharth Sharan, Jens Zotzel, Johannes Stadtmüller, Daniel Bonerz, Julian Aschoff, Anne Saint-Eve, Marie-Noëlle Maillard, Karsten Olsen, Åsmund Rinnan, Vibeke Orlien
Publikováno v:
Foods, Vol 10, Iss 10, p 2489 (2021)
Fava bean (Vicia faba L.) is a promising source of proteins that can be potentially used as nutritional and/or functional agents for industrial food applications. Fava ingredients are industrially produced, modified, and utilized for food application
Externí odkaz:
https://doaj.org/article/6c52ae583a114858955a864ecf1a246c
Autor:
Vibeke Orlien, Tomas Bolumar
Publikováno v:
Foods, Vol 8, Iss 10, p 494 (2019)
Domestic food processing goes a long way back in time, for example, heat for cooking was used 1 [...]
Externí odkaz:
https://doaj.org/article/18fceb17d9b14c41909a7ca253de6c2b
Autor:
Donata Drulyte, Vibeke Orlien
Publikováno v:
Foods, Vol 8, Iss 6, p 224 (2019)
The domestic processing methods, soaking, cooking (traditional, microwave, pressure), and baking and the industrial processing, autoclaving, baking, and extrusion are used to improve consumption of legumes. The growing awareness of both health and su
Externí odkaz:
https://doaj.org/article/c5ec920bd01742838e1954b97c558152
Publikováno v:
Journal of Spectroscopy, Vol 2015 (2015)
The pH changes in the milk systems, β-lactoglobulin B, β-casein, and mixture of β-lactoglobulin and β-casein (pH 7 and ionic strength 0.08 M) were measured in situ during increasing pressure up to 500 MPa. An initial decrease to pH 6.7 was observ
Externí odkaz:
https://doaj.org/article/3441a6049550455d888df67d7ee6d3d9
Publikováno v:
Effect of High-Pressure Technologies on Enzymes ISBN: 9780323983860
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::546c55008cb5b1af342501c75c1d347e
https://doi.org/10.1016/b978-0-323-98386-0.00003-8
https://doi.org/10.1016/b978-0-323-98386-0.00003-8
Autor:
Jessika Gonçalves dos Santos Aguilar, Genaro Gustavo Amador-Espejo, Vanina Ambrosi, Pedro E.D. Augusto, Alberto Baldelli, Somnath Basak, Tomas Bolumar, Snehasis Chakraborty, Lennie K.Y. Cheung, Analía Colletti, Luciana Costabel, Derek R. Dee, Gabriela Denoya, Michael Diehl, John H. Dupuis, Liliana G. Fidalgo, Essam Hebishy, Ashutosh Kumar Hemker, Min Jeong Kang, Mirian T.K. Kubo, Bruno R.C. Leite Júnior, Bruno Ricardo de Castro Leite Júnior, Sze Ying Leong, Yafei Liu, Isabela Soares Magalhães, Ronit Mandal, Silvia A. Moreira, Loc Thai Nguyen, Indrawati Oey, Karsten Olsen, Vibeke Orlien, Paula Ormando, Carlos A. Pinto, Gustavo Polenta, Anubhav Pratap-Singh, Rui P. Queirós, Jose I. Reyes-De-Corcuera, Luma Rossi Ribeiro, Tone Mari Rode, Meliza L. Rojas, Deepti Salvi, Andrew D. Sanders, Jorge A. Saraiva, Alline A.L. Tribst, Alline Artigiani Lima Tribst, Antonio-Jose Trujillo, Sergio Vaudagna, Rickey Y. Yada
Publikováno v:
Effect of High-Pressure Technologies on Enzymes ISBN: 9780323983860
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::493ea964bfb24a2a95aea8ec19b90a37
https://doi.org/10.1016/b978-0-323-98386-0.09992-9
https://doi.org/10.1016/b978-0-323-98386-0.09992-9
Autor:
Vibeke Orlien, Mahesha M. Poojary, Kataneh Aalaei, Jorge Ruiz Carrascal, Lilia Ahrné, Dennis Sandris Nielsen
Publikováno v:
Critical Reviews in Food Science and Nutrition. 63:2790-2839
Proteins are important macronutrients for the human body to grow and function throughout life. Although proteins are found in most foods, their very dissimilar digestibility must be taking into con...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::34c24ff9e2b6def48f91042434c9d42a
https://doi.org/10.1080/10408398.2021.1980763
https://doi.org/10.1080/10408398.2021.1980763