Anni Bygvrå Hougaard

Anni Bygvrå Hougaard

Associate Professor

Member of:

    ORCID: 0000-0001-9767-4092

    Publication year:
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    26 - 47 out of 47Page size: 25
    1. 2015
    2. Published

      Emulsifying salt increase stability of cheese emulsions during holding

      Hougaard, Anni Bygvrå, Sijbrandij, A. G., Varming, C., Ardö, Ylva Margareta & Ipsen, Richard, 2015, In: LWT -Food Science and Technology. 62, 1, Part 1, p. 362-365 4 p.

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

    3. Published

      Catalase expression is modulated by vancomycin and ciprofloxacin and influences the formation of free radicals in Staphylococcus aureus cultures

      Wang, Y., Hougaard, Anni Bygvrå, Paulander, W. E. A., Skibsted, Leif Horsfelt, Ingmer, Hanne & Andersen, Mogens Larsen, 2015, In: Applied and Environmental Microbiology. 81, 18, p. 6393-6398 6 p.

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

    4. 2014
    5. Published

      Emulsifying salt and Cheddar cheese age: functionality in cheese powder production

      Hougaard, Anni Bygvrå, Gholamhosseinpour, A., Varming, C., Ardö, Ylva Margareta & Ipsen, Richard, 2014. 1 p.

      Research output: Contribution to conference › Conference abstract for conference › Research

    6. Published

      Emulsifying salt and Cheddar cheese age: functionality in cheese powder production

      Hougaard, Anni Bygvrå, Gholamhosseinpour, A., Varming, C., Ardö, Ylva Margareta & Ipsen, Richard, 2014. 1 p.

      Research output: Contribution to conference › Poster › Research

    7. Published

      Emulsifying salt and Cheddar cheese age: functionality in cheese powder production

      Hougaard, Anni Bygvrå, Varming, C., Ardö, Ylva Margareta & Ipsen, Richard, 2014.

      Research output: Contribution to conference › Poster › Research

    8. Published

      Exchanging emulsifying salt with dairy-based ingredients in cheese powder production

      Hougaard, Anni Bygvrå, Varming, C., Ardö, Ylva Margareta & Ipsen, Richard, 2014.

      Research output: Contribution to conference › Conference abstract for conference › Research

    9. Published

      Stability of cheese emulsions for spray drying

      Varming, C., Hougaard, Anni Bygvrå, Ardö, Ylva Margareta & Ipsen, Richard, 2014, In: International Dairy Journal. 39, 1, p. 60-63 4 p.

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

    10. 2013
    11. Published

      Cheese powder without emulsifying salt - processing parameters and stability

      Hougaard, Anni Bygvrå, Varming, C., Johnsen, K. D., Bentsen, B. L., Murciano, A., Ardö, Ylva Margareta & Ipsen, Richard, 2013.

      Research output: Contribution to conference › Poster › Research

    12. Published

      ESR spin trapping for characterization of radical formation in Lactobacillus acidophilus NCFM and Listeria innocua

      Hougaard, Anni Bygvrå, Arneborg, Nils, Andersen, Mogens Larsen & Skibsted, Leif Horsfelt, 2013, In: Journal of Microbiological Methods. 94, 3, p. 205-212 8 p.

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

    13. Published

      Front face fluorescence spectroscopy and multi-way data analysis for characterization of milk pasteurized using instant infusion

      Hougaard, Anni Bygvrå, Lawaetz, A. J. & Ipsen, Richard, 2013, In: Lebensmittel - Wissenschaft und Technologie. 53, 1, p. 331-337 7 p.

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

    14. Published

      Production af cheese powder without emulsifying salt: effect of processing parameters on rheology and stability of cheese feed

      Hougaard, Anni Bygvrå, Varming, C., Johnsen, K. D., Bentsen, B. L., Murciano, A., Ardö, Ylva Margareta & Ipsen, Richard, 2013, Annual transactions of the Nordic Rheology Society. Sorvari, A. (ed.). Vol. 21. p. 315-316 2 p.

      Research output: Chapter in Book/Report/Conference proceeding › Conference abstract in proceedings › Research

    15. 2012
    16. Published

      Do food bacteria use radicals to kill each other?

      Hougaard, Anni Bygvrå, Arneborg, Nils, Andersen, Mogens Larsen & Skibsted, Leif Horsfelt, 2012. 1 p.

      Research output: Contribution to conference › Poster › Research

    17. 2011
    18. Published

      Composition of volatile compounds in bovine milk heat treated by instant infusion pasteurization and their correlation to sensory analysis

      Hougaard, Anni Bygvrå, Vestergaard, J. S., Varming, C., Bredie, Wender & Ipsen, Richard, 2011, In: International Journal of Dairy Technology. 64, 1, p. 34-44 11 p.

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

    19. 2010
    20. Published

      Instant infusion pasteurisation of bovine milk. II. Effects on indigenous milk enzymes activity and whey protein denaturation

      Hammershøj, M., Hougaard, Anni Bygvrå, Vestergaard, J. S., Poulsen, O. & Ipsen, Richard, 2010, In: International Journal of Dairy Technology. 63, 2, p. 197-208 12 p.

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

    21. Published

      Cheese made from instant infusion pasteurized milk: rennet coagulation, cheese composition, texture and ripening

      Hougaard, Anni Bygvrå, Ardö, Ylva Margareta & Ipsen, Richard, 2010, In: International Dairy Journal. 20, 7, p. 449-458 10 p.

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

    22. Published

      Instant infusion pasteurization for heat treatment of milk: physical-chemical and functional properties

      Hougaard, Anni Bygvrå, 2010, Department of Food Science, University of Copenhagen. 80 p.

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

    23. 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, 2010, publisher. Editorial Universidad de Granada, p. 164-165 2 p.

      Research output: Chapter in Book/Report/Conference proceeding › Conference abstract in proceedings › Research

    24. 2009
    25. Published

      Instant infusion pasteurisation of bovine milk. I. Effects on bacterial inactivation and physical-chemical properties

      Hougaard, Anni Bygvrå, Hammershøj, M., Vestergaard, J. S., Poulsen, O. & Ipsen, Richard, 2009, In: International Journal of Dairy Technology. 62, 4, p. 484-492 9 p.

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

    26. Published

      Instant infusion pasteurization for gentle heat treatment of milk for cheese making: Rennet coagulation properties

      Hougaard, Anni Bygvrå & Ipsen, Richard, 2009, Proceedings of the 5th International Symposium on Food Rheology and Structure. Fischer, P., Pollard, M. & Windhab, E. J. (eds.). p. 384-387

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

    27. 2008
    28. Published

      Infusion pasteurization of milk: Influence on the viscosity and casein micelle size

      Hougaard, Anni Bygvrå & Ipsen, Richard, 2008. 1 p.

      Research output: Contribution to conference › Conference abstract for conference › Research

    29. Published

      Infusion pasteurization of whole milk and skim milk: influence on viscosity and particle size

      Hougaard, Anni Bygvrå & Ipsen, Richard, 2008, In: Annual Transactions - The Nordic Rheology Society. p. 215 1 p.

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

    30. 2007
    31. Published

      Infusion pasteurization of skim milk: effects of different time-temperature combinations

      Hougaard, Anni Bygvrå, Hammershøj, M. & Ipsen, Richard, 2007. 2 p.

      Research output: Contribution to conference › Conference abstract for conference › Research

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