Anni Bygvrå Hougaard
Lektor
- 2010
- Udgivet
Instant infusion pasteurization for heat treatment of milk: physical-chemical and functional properties
Hougaard, Anni Bygvrå, 2010, Department of Food Science, University of Copenhagen. 80 s.Publikation: Bog/antologi/afhandling/rapport › Ph.d.-afhandling › Forskning
- Udgivet
The relation between the physical-chemical properties of milk pasteurized using infusion technology and its suitability for manufacture of cheese
Hougaard, Anni Bygvrå & Ipsen, Richard, 2010, publisher. Editorial Universidad de Granada, s. 164-165 2 s.Publikation: Bidrag til bog/antologi/rapport › Konferenceabstrakt i proceedings › Forskning
- 2009
- Udgivet
Instant infusion pasteurisation of bovine milk. I. Effects on bacterial inactivation and physical-chemical properties
Hougaard, Anni Bygvrå, Hammershøj, M., Vestergaard, J. S., Poulsen, O. & Ipsen, Richard, 2009, I: International Journal of Dairy Technology. 62, 4, s. 484-492 9 s.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
- Udgivet
Instant infusion pasteurization for gentle heat treatment of milk for cheese making: Rennet coagulation properties
Hougaard, Anni Bygvrå & Ipsen, Richard, 2009, Proceedings of the 5th International Symposium on Food Rheology and Structure. Fischer, P., Pollard, M. & Windhab, E. J. (red.). s. 384-387Publikation: Bidrag til bog/antologi/rapport › Konferencebidrag i proceedings › Forskning › fagfællebedømt
- 2008
- Udgivet
Infusion pasteurization of milk: Influence on the viscosity and casein micelle size
Hougaard, Anni Bygvrå & Ipsen, Richard, 2008. 1 s.Publikation: Konferencebidrag › Konferenceabstrakt til konference › Forskning
- Udgivet
Infusion pasteurization of whole milk and skim milk: influence on viscosity and particle size
Hougaard, Anni Bygvrå & Ipsen, Richard, 2008, I: Annual Transactions - The Nordic Rheology Society. s. 215 1 s.Publikation: Bidrag til tidsskrift › Konferenceartikel › Forskning › fagfællebedømt
- 2007
- Udgivet
Infusion pasteurization of skim milk: effects of different time-temperature combinations
Hougaard, Anni Bygvrå, Hammershøj, M. & Ipsen, Richard, 2007. 2 s.Publikation: Konferencebidrag › Konferenceabstrakt til konference › Forskning
ID: 4229594
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Cheese powder without emulsifying salt - processing parameters and stability
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Emulsifying salt and Cheddar cheese age: functionality in cheese powder production
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Do food bacteria use radicals to kill each other?
Publikation: Konferencebidrag › Poster › Forskning
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