A5016162752- Digestive system and related health
- Probiotics and Fermented Foods
- Protein Hydrolysis and Bioactive Peptides
- Advanced Glycation End Products research
- Meat and Animal Product Quality
- Tea Polyphenols and Effects
- Social and Educational Sciences
- Consumer Attitudes and Food Labeling
- Diet, Metabolism, and Disease
- Fermentation and Sensory Analysis
- International Arbitration and Investment Law
- Phytochemicals and Antioxidant Activities
- Adolescent and Pediatric Healthcare
- Insect and Pesticide Research
- Dye analysis and toxicity
- Bee Products Chemical Analysis
- Sensory Analysis and Statistical Methods
- Discourse Analysis in Language Studies
- Linguistic research and analysis
- Milk Quality and Mastitis in Dairy Cows
- Biochemical Analysis and Sensing Techniques
- Phytoestrogen effects and research
- Healthcare and Venom Research
University of Copenhagen
2016-2020
Aarhus University
2014-2016
The enzymatic hydrolysis of lactose to glucose and galactose gives rise reactions that change the chemistry quality ambient-stored lactose-hydrolyzed ultra-high-temperature (UHT) milk. aim present study was investigate compare chemical changes in conventional UHT milk during a 9 month ambient storage period. Several complementary analyses volatiles, free amino acids, acetate, furosine, level terminals were concluded. revealed an increased acids formation rate specific compounds such as...
The mechanism behind the biologic actions of honey as a wound remedy has been intensively studied; however, there is no published data regarding any antibacterial effect derived from Danish flora. We surveyed 11 honeys various floral sources for their activity and compared them to culinary processed commercial (Jakobsens) raw medical grade Manuka ( Leptospermum scoparium ) using agar-well diffusion method. tested on three gram-positive bacteria (two strains Staphylococcus aureus one strain...
The effect of epigallocatechin gallate enriched green tea extract (GTE) on flavor, Maillard reactions and protein modifications in lactose-hydrolyzed (LH) ultrahigh temperature (UHT) processed milk was examined during storage at 40 °C for up to 42 days. Addition GTE inhibited the formation Strecker aldehydes by 95% compared control milk, similar when added either before or after UHT treatment. Release free amino acids, caused proteolysis, also decreased GTE-added treatment milk. Binding...
Proteolytic activity in milk may release bitter-tasting peptides and generate free amino terminals that react with carbohydrates, which initiate Maillard reaction. Ultrahigh temperature (UHT) heat treatment inactivates the majority of proteolytic enzymes milk. In lactose-hydrolyzed a β-galactosidase preparation is applied to after treatment, has side activities induce quality deterioration long-term-stored present study proteolysis, glycation, volatile compound formation were investigated...
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...
Abstract The aim of the present study was to investigate impact two lager brewing yeasts (KVL001 and KVL018), known produce different levels sulfite thioredoxin, on flavor stability beer during storage for 24 weeks at 25 °C 35 °C. Fermentations with yeast strains were carried out in identical pilot scale brews provided fresh beers very similar sensory profiles, only differing significantly content sulfite, iron, free amino acids. No difference protein thiols observed indicating that...
Maillard reactions are a major cause of flavor deterioration in many foods including lactose-free (LF) UHT processed milk during storage. Plant polyphenols inhibit the accumulation reaction products by trapping reactive carbonyls. The objective this study was to investigate if Michael addition between amines and quinones, oxidized form polyphenols, also formation products. Kinetic analysis showed that 4-methylbenzoquinone (model compound for quinones derived from green tea catechins) reacted...