Anni Bygvrå Hougaard
Lektor
ORCID: 0000-0001-9767-4092
1 - 2 ud af 2Pr. side: 25
- 2016
- Udgivet
Free radical formation by Lactobacillus acidophilus NCFM is enhanced by antioxidants and decreased by catalase
Hougaard, Anni Bygvrå, Kristensen, H. P., Arneborg, Nils, Andersen, Mogens Larsen & Skibsted, Leif Horsfelt, 2016, I: Food Research International. 79, s. 81-87 7 s.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
- Udgivet
The effect of age on Cheddar cheese melting, rheology and structure, and on the stability of feed for cheese powder manufacture
Ray, C. A., Gholamhosseinpour, A., Ipsen, Richard & Hougaard, Anni Bygvrå, 2016, I: International Dairy Journal. 55, s. 38-43 6 s.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
ID: 4229594
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Cheese powder without emulsifying salt - processing parameters and stability
Publikation: Konferencebidrag › Poster › Forskning
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Emulsifying salt and Cheddar cheese age: functionality in cheese powder production
Publikation: Konferencebidrag › Poster › Forskning
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Do food bacteria use radicals to kill each other?
Publikation: Konferencebidrag › Poster › Forskning
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