A5037481576- Meat and Animal Product Quality
- Proteins in Food Systems
- Microbial Inactivation Methods
- Protein Hydrolysis and Bioactive Peptides
- Biochemical Analysis and Sensing Techniques
- Olfactory and Sensory Function Studies
- Microencapsulation and Drying Processes
- Advanced Glycation End Products research
- Bee Products Chemical Analysis
- Free Radicals and Antioxidants
- Enzyme Production and Characterization
- Aquaculture Nutrition and Growth
- Food composition and properties
- Fermentation and Sensory Analysis
- Antioxidant Activity and Oxidative Stress
- Diet, Metabolism, and Disease
- Enzyme Catalysis and Immobilization
- Animal Nutrition and Physiology
- Photosynthetic Processes and Mechanisms
- Phytochemicals and Antioxidant Activities
- Consumer Attitudes and Food Labeling
- Polysaccharides Composition and Applications
- Biochemical effects in animals
- Genomics, phytochemicals, and oxidative stress
- Photochemistry and Electron Transfer Studies
University of Copenhagen
2015-2024
Frederiksberg Hospital
2016-2022
Quality of Life Research Center
2018
Aarhus University Hospital
2008
Universidade de São Paulo
2004-2007
Royal Agricultural University
2000-2006
Arla Foods (Denmark)
2005
Ghent University
2003
Carlsberg Laboratory
1996
Université Paris-Sud
1988
Abstract Microalgae provide a potential new food resource for sustainable human nutrition. Many microalgae species can produce high content of total protein with balanced composition essential amino acids, healthy oils rich in polyunsaturated fatty carotenoids, fibers, and vitamins. These components be made available via unprocessed or refined as individual ingredients. In either case, if added to foods, may affect taste, smell, texture, appearance. This review focuses on how consumer...
The popular dairy alternative oat-based drink (OBD) is made from hydrolysed oat. However, natural OBD inherently unstable. commonly wholemeal oat and considered to have health benefits due the β-glucan content. also a hydrocolloid with stabilizing potential stored mainly in bran. This study investigated effect of bran substitution, traditional on stability physicochemical properties OBD. In addition, loss network at neutral acidified pH are assessed. Products intact were highly viscous and,...
Roe from marine organisms provides a valuable and nutritious resource as food for humans with bounty of proteins, essential amino acids, poly-unsaturated fatty acids very favourable n-3/n-6 ratio. Based on an extensive review the literature, paper information proximate composition water, protein, lipid, carbohydrate, cholesterol, free caloric content well data egg sizes wide range selected roe different species. The is collected view to guide uses gastronomic purposes focus taste texture...
The reaction between the triplet excited state of riboflavin and amino acids, peptides, bovine whey proteins was investigated in aqueous solution pH range from 4 to 9 at 24 °C using nanosecond laser flash photolysis. Only tyrosine tryptophan (and their peptides) were found compete with oxygen quenching solution, second-order rate constants close diffusion limit, 1.75 × 109 1.40 L mol-1 s-1 for tryptophan, respectively, β-lactoglobulin serum albumin having comparable 3.62 108 2.25 s-1,...
Lactose reduced dairy products are more prone to Maillard reactions due the presence of reactive monosaccharides. Conventional β-galactosidases, which used for lactose hydrolysis in lactose-reduced products, will lead conversion into glucose and galactose, where especially galactose is very during reactions. Some β-galactosidases have transgalactosylating activity thus convert galacto-oligosaccharides (GOS) hereby limit release galactose. The aim this study was investigate extent...
A comprehensive quantitative characterization of Maillard reaction products was carried out for conventional (CON) and lactose-hydrolyzed (LH) ultrahigh temperature (UHT) milk during storage at 20, 30, 40 °C 1 year. The accumulation 3-deoxyglucosone (3-DG) 3-deoxygalactosone (3-DGal) in LH-UHT ranged from 20-fold (at 20 °C) to 44-fold higher than that CON-UHT milk. High (40 significantly accelerated the 3-DG, 3-DGal, 5-hydroxymethyl furfural but not majority analyzed advanced glycation...
Food and flavour pairing are commonly used as an empirically based phenomenology by chefs food innovators for creating delicious dishes. However, there is little if any science behind the systems used, it appears that determined culture tradition rather than chemical composition. In contrast, implied synergy in umami taste, elicited free glutamate nucleotides, scientifically founded on allosteric action at receptor, rendering eggs-bacon cheese-ham companions. Based measurement of compounds...