Ingredient and Dairy Technology

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  1. 2016
  2. Published

    Optimization of Hydrolysis Conditions for Production of Angiotensin-Converting Enzyme Inhibitory Peptides from Basa Fish Skin Using Response Surface Methodology

    Zhang, Y., Ma, L. & Otte, Jeanette, 2016, In: Journal of Aquatic Food Product Technology. 25, 5, p. 684-693 10 p.

    Research output: Contribution to journal › Journal article › Research › peer-review

  3. Published

    Iron(II) initiation of lipid and protein oxidation in pork: the role of oxymyoglobin

    Zhou, F., Jongberg, S., Zhao, M., Sun, W. & Skibsted, Leif Horsfelt, 2016, In: Journal of Agricultural and Food Chemistry. 64, 22, p. 4618-4626 9 p.

    Research output: Contribution to journal › Journal article › Research › peer-review

  4. 2017
  5. Published

    Improving meat quality through cattle feed enriched with mate extract: an integrated approach of the metabolic profile and redox chemistry of meat

    Zawadzki, A., 2017, Department of Food Science, Faculty of Science, University of Copenhagen.

    Research output: Book/Report › Ph.D. thesis › Research

  6. Published

    Angiotensin I-converting enzyme inhibitory activity and antioxidant capacity of bioactive peptides derived from enzymatic hydrolysis of buffalo milk proteins

    Abdel-Hamid, M., Otte, Jeanette, De Gobba, Cristian, Osman, A. & Hamad, E., 2017, In: International Dairy Journal. 66, p. 91-98 8 p.

    Research output: Contribution to journal › Journal article › Research › peer-review

  7. Published

    Kinetic Models for the Role of Protein Thiols during Oxidation in Beer

    Andersen, Mogens Larsen, Gundermann, M., Danielsen, Bente Pia & Lund, Marianne N., 2017, In: Journal of Agricultural and Food Chemistry. 65, 49, p. 10820-10828 9 p.

    Research output: Contribution to journal › Journal article › Research › peer-review

  8. Published

    Biochemistry of Cheese Ripening: Proteolysis

    Ardö, Ylva Margareta, McSweeney, P. L. H., Magboul, A. A. A., Upadhyay, V. K. & Fox, P. F., 2017, Cheese: Chemistry, Physics & Microbiology. McSweeney, P. L. H., Fox, P. F., Cotter, P. D. & Everett, D. W. (eds.). 4 ed. Academic Press, Vol. 1. p. 445-482 38 p.

    Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review

  9. Published

    Impact of conventional and non-conventional processing on prickly pear (Opuntia spp.) and their derived products: From preservation of beverages to valorization of by-products

    Barba, F. J., Putnik, P., Kovacevic, D. B., Poojary, Mahesha Manjunatha, Roohinejad, S., Lorenzo, J. M. & Koubaa, M., 2017, In: Trends in Food Science & Technology. 67, p. 260-270 11 p.

    Research output: Contribution to journal › Journal article › Research › peer-review

  10. Published

    Effect of high pressure processing and storage on the free amino acids in seedlings of Brussels sprouts

    Barba Orellana, F. J., Poojary, Mahesha Manjunatha, Wang, J., Olsen, Karsten & Orlien, Vibeke, 2017, In: Innovative Food Science and Emerging Technologies. 41, p. 188-192 5 p.

    Research output: Contribution to journal › Journal article › Research › peer-review

  11. Published

    Inline UV-Vis spectroscopy to monitor and optimize cleaning-in-place (CIP) of whey filtration plants

    Berg, T. H. A., Ottosen, N., van der Berg, Franciscus Winfried J & Ipsen, Richard, 2017, In: Lebensmittel - Wissenschaft und Technologie. 75, p. 164-170 7 p.

    Research output: Contribution to journal › Journal article › Research › peer-review

  12. Published

    Coagulation and Preparation of Soft Unripened Cheese from Camel Milk using Camel Chymosin: A Review

    Berhe, T., Kurtu, M. Y., Ipsen, Richard, Hailu, Y. & Eshetu, M., 2017, In: East Africa Journal of Sciences. 11, 2, p. 99-106 8 p.

    Research output: Contribution to journal › Journal article › Research › peer-review

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