Ingredients and Dairy Technology projects – Københavns Universitet

Ingredients and Dairy Technology projects

The list is ordered alphabetically according to project title. Click the title to see details.

Analyse af vitamin C i blomkål ved HPLC
Supervisor: Jeanette Otte

Can nanotubes and amyloid-like fibrils from alpha-lactalbumin be digested?
Supervisor: Jeanette Otte, Xiaolu Geng

Chemometric evaluation of IR-spectra from different milk samples
Supervisor: Thomas Skov,; Kajsa Nilsson,; Mikka Stenholdt Hansen,

Complexation of transition metals by polyphenols: Implication on metal bioavailability and oxidation potential in dairy beverages
Supervisor: Marianne Nissen Lund (FOOD) & Valentin Rauh (Arla Foods)

Consumers acceptant of use of new meat protein ingredients in food products
Supervisor: René Lametsch and Sandra Stolzenbach Wæhrens

Design of milk alternatives containing high quality plant-based proteins with balanced amino acid profile
Supervisor: Iben Lykke Petersen (FOOD), Keld Ejdrup Markedal (FOOD) and Ali Osman (Brannatura)

Development of a small-scale method for water-holding capacity measurement in fermented milk products.
Supervisor: Vera Kuzina Poulsen (Chr. Hansen A/S) and Richard Ipsen (KU)

Encapsulation of bioactive peptides in double emulsions
Supervisor: Jeanette Otte

Enzymatic hydrolysis for improving the foaming properties of whey proteins
Supervisor: Jeanette Otte

Enzyme stability during process technology steps
Supervisor: Jens Chr. Sørensen, Keld E. Markedal and Iben Lykke Petersen

Flavours in 8 specialty NCB Cheese Powders
Supervisor: Mikael Agerlin Petersen, René Lametsch

Funktionelle fermenterede fødevareingredienser
Supervisor: Iben Lykke Petersen, Jens Chr. Sørensen og Dennis Sandris Nielsen

Funktionelle phospholipider
Supervisor: Heidi Blok Frandsen og Jens Chr. Sørensen

Inline overvågning af værdistoffer i valle
Supervisor: Rasmus Bro & Christian Zachariassen (Arla)

Investigation of enzymatic processing of soybeans to a liquid soybean drink with improved physical and nutritional properties
Supervisor: Keld Ejdrup Markedal

Opioid peptides
Supervisor: Jeanette Otte

Oxidation in nicotine chewing gum
Supervisor: Prof. Mogens Larsen Andersen and PhD fellow Maria Hougaard Kastvig

Reduction of ripening time of cheese by using cheese powder as a flavor-boosting ingredient.
Supervisor: Inger Hansen, Innovation Manager, Lactosan and Richard Ipsen, professor,

Sensory and volatile profile of whey powder ingredients
Supervisor: Sandra Stolzenbach Wæhrens, Therese Jansson

Sunde plantefibre
Supervisor: Keld Ejdrup Markedal og Charlotte Bjergegaard

Sunde planteolier
Supervisor: Jens Chr. Sørensen og Heidi Blok Frandsen