Vibeke Orlien
Associate Professor
- 2012
- Published
High pressure effect on the color of minced cured restructured ham at different levels of drying, pH, and NaCl
Bak, K. H., Lindahl, G. K., Karlsson, A. H., Lloret, E., Ferrini, G., Arnau, J. & Orlien, Vibeke, 2012, In: Meat Science. 90, 3, p. 690-696 7 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
High pressure treatment of brine enhanced pork affects endopeptidase activity, protein solubility, and peptide formation
Grossi, A. B., Gkarane, V., Otte, Jeanette, Ertbjerg, P. & Orlien, Vibeke, 2012, In: Food Chemistry. 134, 3, p. 1556-1563 8 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Kinetics of the formation of radicals in meat during high pressure processing
Bolumar Garcia, J. T., Skibsted, Leif Horsfelt & Orlien, Vibeke, 2012, In: Food Chemistry. 134, 4, p. 2114–2120 7 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Reduction of salt in pork sausages by the addition of carrot fibre or potato starch and high pressure treatment
Grossi, A. B., Søltoft-Jensen, J., Knudsen, J. C., Christensen, M. & Orlien, Vibeke, 2012, In: Meat Science. 92, 4, p. 481-489 9 p.Research output: Contribution to journal › Journal article › Research › peer-review
- 2013
- Published
Calcium hydroxy palmitate: possible precursor phase in calcium precipitation by palmitate
Vavrusova, M., Raitio, R. J., Orlien, Vibeke & Skibsted, Leif Horsfelt, 2013, In: Food Chemistry. 138, 4, p. 2415-2420 6 p.Research output: Contribution to journal › Journal article › Research › peer-review
- 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, K. H., Lindahl, G. K., Karlsson, A. H., Lloret, E., Gou, P., Arnau, J. & Orlien, Vibeke, 2013, In: Meat Science. 95, 2, p. 433-443 11 p.Research output: Contribution to journal › Journal article › Research › peer-review
- 2014
- Published
High pressure treatment of brine enhanced pork semitendinosus: effect on microbial stability, drip loss, lipid and protein oxidation, and sensory properties
Grossi, A. B., Bolumar Garcia, J. T., Søltoft-Jensen, J. & Orlien, Vibeke, 2014, In: Innovative Food Science and Emerging Technologies. 22, p. 11-21 11 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Mechanisms of radical formation in beef and chicken meat during high pressure processing evaluated by electron spin resonance detection and the addition of antioxidants
Bolumar Garcia, J. T., Andersen, Mogens Larsen & Orlien, Vibeke, 2014, In: Food Chemistry. 150, p. 422-428 7 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Spectroscopic studies on the effect of high pressure treatment on the soluble protein fraction of porcine longissimus dorsi
Bak, K. H., Thulstrup, Peter Waaben & Orlien, Vibeke, 2014, In: Food Chemistry. 148, p. 120-123 4 p.Research output: Contribution to journal › Journal article › Research › peer-review
- 2015
- Published
Changes of pH in β-Lactoglobulin and β-Casein Solutions during High Pressure Treatment
Olsen, Karsten, Jespersen, B. B. & Orlien, Vibeke, 2015, In: International Journal of Spectroscopy. 2015, 6 p., 935901.Research output: Contribution to journal › Journal article › Research › peer-review
ID: 4226516
Most downloads
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973
downloads
High pressure processing of meat: possible role of myofibrillar protein interactions and cathepsin activity
Research output: Contribution to conference › Poster › Research
Published -
629
downloads
Changes of pH in β-Lactoglobulin and β-Casein Solutions during High Pressure Treatment
Research output: Contribution to journal › Journal article › Research › peer-review
Published -
144
downloads
Biochemical and Nutritional Changes during Food Processing and Storage
Research output: Contribution to journal › Editorial › Research › peer-review
Published