Kathrine Holmgaard Bak

Kathrine Holmgaard Bak

Assistant professor


Publication year:
  1. 2019
  2. Published

    Effect of high pressure treatment on the color of fresh and processed meats : a review. / Bak, Kathrine Holmgaard; Bolumar, Tomas; Karlsson, Anders H.; Lindahl, Gunilla; Orlien, Vibeke.

    In: Critical Reviews in Food Science and Nutrition, Vol. 59, No. 2, 2019, p. 228-252.

    Research output: Contribution to journalReviewResearchpeer-review

  3. Published
  4. Published

    Valorisation of protein hydrolysates from animal by-products : perspectives on bitter taste and debittering methods: a review. / Fu, Yu; Chen, Jingru; Bak, Kathrine H.; Lametsch, Rene.

    In: International Journal of Food Science and Technology, Vol. 54, No. 4, 2019, p. 978-986.

    Research output: Contribution to journalReviewResearchpeer-review

  5. 2018
  6. Published

    Development of Volatile Compounds during Hydrolysis of Porcine Hemoglobin with Papain. / Bak, Kathrine Holmgaard; Petersen, Mikael Agerlin; Lametsch, Rene; Hansen, Erik T.; Ruiz Carrascal, Jorge.

    In: Molecules, Vol. 23, No. 2, 357, 08.02.2018.

    Research output: Contribution to journalJournal articleResearchpeer-review

  7. 2014
  8. Published

    Spectroscopic studies on the effect of high pressure treatment on the soluble protein fraction of porcine longissimus dorsi. / Bak, Kathrine Holmgaard; Thulstrup, Peter Waaben; Orlien, Vibeke.

    In: Food Chemistry, Vol. 148, 2014, p. 120-123.

    Research output: Contribution to journalJournal articleResearchpeer-review

  9. 2013
  10. Published

    The effect of high pressure and residual oxygen on the color stability of minced cured restructured ham at different levels of drying, pH, and NaCl. / Bak, Kathrine Holmgaard; Lindahl, Gunilla Karin; Karlsson, Anders H; Lloret, Elsa; Gou, Pere; Arnau, Jacint; Orlien, Vibeke.

    In: Meat Science, Vol. 95, No. 2, 2013, p. 433-443.

    Research output: Contribution to journalJournal articleResearchpeer-review

  11. 2012
  12. Published

    Color changes in pork in relation to high pressure treatment. / Bak, Kathrine Holmgaard.

    Department of Food Science, University of Copenhagen, 2012. 107 p.

    Research output: Book/ReportPh.D. thesis

  13. Published

    Effect of high pressure, temperature, and storage on the color of porcine longissimus dorsi. / Bak, Kathrine Holmgaard; Lindahl, Gunilla Karin; Karlsson, Anders H; Orlien, Vibeke.

    In: Meat Science, Vol. 92, No. 4, 2012, p. 374-381.

    Research output: Contribution to journalJournal articleResearchpeer-review

  14. Published

    High pressure effect on the color of minced cured restructured ham at different levels of drying, pH, and NaCl. / Bak, Kathrine Holmgaard; Lindahl, Gunilla Karin; Karlsson, Anders H; Lloret, Elsa; Ferrini, Gabriele; Arnau, Jacint; Orlien, Vibeke.

    In: Meat Science, Vol. 90, No. 3, 2012, p. 690-696.

    Research output: Contribution to journalJournal articleResearchpeer-review

  15. 2009
  16. Published

    Effect of High Pressure Processing, Temperature, and Storage on the Color of Pork Longissimus Dorsi. / Bak, Kathrine Holmgaard; Orlien, Vibeke; Karlsson, Anders H; Lindahl, Gunilla.

    2009. Poster session presented at 55th International Congress of Meat Science and Technology, København, Denmark.

    Research output: Contribution to conferencePosterResearch

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