Richard Ipsen

Richard Ipsen

Professor

  • Dairy, Meat and Plant Product Technology

    Levnedsmiddelbygning, Building: 74-5-R577

    1958 Frederiksberg C

    Phone: +45 35 33 32 25Fax: +45 35 33 31 90
  • Ingredient and Dairy Technology

    Levnedsmiddelbygning, Building: 74-5-R577

    1958 Frederiksberg C

    Phone: +45 35 33 32 25Mobile: +45 61 71 75 83Fax: +45 35 33 31 90

  1. 2010
  2. Published

    The Effect of Microparticulated Milk Protein Addition to Milk in Relation to the Viscosity of Low-Fat Youghurt. / Celigueta Torres, Isabel; Ipsen, Richard.

    publisher. 1. ed. Editorial Universidad de Granada, 2010. p. 133.

    Research output: Chapter in Book/Report/Conference proceedingConference abstract in proceedingsResearch

  3. Published

    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.

    publisher. Editorial Universidad de Granada, 2010. p. 164-165.

    Research output: Chapter in Book/Report/Conference proceedingConference abstract in proceedingsResearch

  4. Published

    Top-academic dairy technology. / Ipsen, Richard.

    In: Danish Dairy & Food Industry - Worldwide, No. 20, 2010, p. 10-11.

    Research output: Contribution to journalJournal articleCommunication

  5. Published

    Varmekonservering. / Ipsen, Richard.

    Fødevarer og kvalitet: råvarer og forarbejdning. ed. / Lise Justesen; Ulla Uebel; Karin Østergaard. 2. ed. Nyt Teknisk Forlag, 2010. p. 260-264.

    Research output: Chapter in Book/Report/Conference proceedingBook chapterEducation

  6. 2009
  7. Published

    Instant infusion pasteurisation of bovine milk. I. Effects on bacterial inactivation and physical-chemical properties. / Hougaard, Anni Bygvrå; Hammershøj, Marianne; Vestergaard, Jannie Steensig; Poulsen, Ole; Ipsen, Richard.

    In: International Journal of Dairy Technology, Vol. 62, No. 4, 2009, p. 484-492.

    Research output: Contribution to journalJournal articleResearchpeer-review

  8. Published

    Instant infusion pasteurization for gentle heat treatment of milk for cheese making: Rennet coagulation properties. / Hougaard, Anni Bygvrå; Ipsen, Richard.

    Proceedings of the 5th International Symposium on Food Rheology and Structure. ed. / P. Fischer; M. Pollard; E.J. Windhab. 2009. p. 384-387.

    Research output: Chapter in Book/Report/Conference proceedingArticle in proceedingsResearchpeer-review

  9. Published

    Microparticulated whey protein as fat replacer in yoghurt. / Celigueta Torres, Isabel; Ipsen, Richard; Knudsen, Jes Christian; Østergaard, Bente Bjerre.

    ISFRS 2009: proceedings of the 5. international symposium on food rheology and structure. ed. / Peter Fischer; Michael Pollard; Erich J. Windhab. Eidgenössische Technische Hochschule Zürich, Laboratorium für Lebensmittel-Verfahrenstechnik, 2009. p. 404-407.

    Research output: Chapter in Book/Report/Conference proceedingArticle in proceedingsResearchpeer-review

  10. Published

    Mikropartikuleret mælkeprotein som fedterstatter i fødevarer. / Celigueta Torres, Isabel; Ipsen, Richard.

    In: Maelkeritidende, No. 11, 2009, p. 268-269.

    Research output: Contribution to journalJournal articleCommunication

  11. Published

    Sensory and instrumental characterization of low-fat and non-fat cream cheese. / Janhøj, Thomas Vedel; Frøst, Michael Bom; Prinz, Jon; Ipsen, Richard Holstein.

    In: International Journal of Food Properties, Vol. 12, No. 1, 2009, p. 211-227.

    Research output: Contribution to journalJournal articleResearchpeer-review

  12. 2008
  13. Published

    Danish fruit vinegars : starting a high quality production. / Ipsen, Richard Holstein.

    Sino-european traditional fermentation food symposium. 2008. p. 46.

    Research output: Chapter in Book/Report/Conference proceedingConference abstract in proceedingsResearch

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