Publikationer fra forskningsgruppen for Bioaktive stoffer - analyse og anvendelse

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2018
 

Antioxidant properties of seaweed-derived substances

Hermund, Ditte Baun
part of: Bioactive Seaweeds for Food Application - Natural Ingredients for Healthy Diets, pages: 201-221, 2018, Academic Press

Type: Book chapter (Peer reviewed)

Status: Published     |    År: 2018

 

Biopolymers for the Nano-microencapsulation of Bioactive Ingredients by Electrohydrodynamic Processing

García Moreno, Pedro Jesús ; Mendes, Ana Carina Loureiro ; Jacobsen, Charlotte ; Chronakis, Ioannis S.
part of: Polymers for Food Applications, pages: 447-479, 2018, Springer

Type: Book chapter (Peer reviewed)

Status: Published     |    År: 2018     |    DOI: https://doi.org/10.1007/978-3-319-94625-2_17

2016
 

Oxidative Stability and Shelf Life of Food Emulsions

Jacobsen, Charlotte
part of: Oxidative Stability and Shelf Life of Foods Containing Oils and Fats, pages: 287-312, 2016, Academic Press

Type: Book chapter (Peer reviewed)

Status: Published     |    År: 2016     |    DOI: https://doi.org/10.1016/B978-1-63067-056-6.00008-2

 

Oxidative Stability and Shelf Life of Foods Containing Oils and Fats

Hu, Min (Editor) ; Jacobsen, Charlotte

Type: Book (Peer reviewed)

Status: Published     |    År: 2016

2015
 

Fish Oils: Composition and Health Effects

Jacobsen, Charlotte
part of: Encyclopedia of Food and Health, pages: 686-692, 2015, Elsevier

Type: Book chapter (Peer reviewed)

Status: Published     |    År: 2015     |    DOI: https://doi.org/10.1016/B978-0-12-384947-2.00295-6

 

The use of antioxidants in the preservation of food emulsion systems

Jacobsen, Charlotte ; Moltke Sørensen, Ann-Dorit
part of: Handbook of Antioxidants for Food Preservation, pages: 389-412, 2015, Elsevier

Type: Book chapter (Peer reviewed)

Status: Published     |    År: 2015     |    DOI: https://doi.org/10.1016/B978-1-78242-089-7.00016-6

2014
 

Antioxidative strategies to minimize oxidation in formulated food systems containing fish oils and omega 3 fatty acids

Jacobsen, Charlotte ; Horn, Anna Frisenfeldt ; Sørensen, Ann-Dorit Moltke ; Farvin, K. H Sabeena ; Nielsen, Nina Skall
part of: Antioxidants and Functional Components in Aquatic Foods, pages: 127-150, 2014, Wiley-Blackwell, Iowa, USA

Type: Book chapter (Peer reviewed)

Status: Published     |    År: 2014

 

Omega-3 fatty acids-enriched foods: health benefits and challenges

Jacobsen, Charlotte
part of: Bioactive Compounds from Marine Foods: Plant and Animal Sources, pages: 153-172, 2014, Wiley-Blackwell

Type: Book chapter (Peer reviewed)

Status: Published     |    År: 2014

2013
 

Enrichment of emulsified foods with omega-3 fatty acids

Jacobsen, Charlotte ; Horn, Anna Frisenfeldt ; Nielsen, Nina Skall
part of: Food enrichment with omega-3 fatty acids, pages: 336-352, 2013, Woodhead Publishing, Cambridge England

Type: Book chapter (Peer reviewed)

Status: Published     |    År: 2013

 

Role of hydrophobicity on antioxidant activity in lipid dispersions, From the polar paradox to the cut-off theory

Laguerre, Mickaël ; Sørensen, Ann-Dorit Moltke ; Bayrasy, Christelle ; Lecomte, Jerome ; Jacobsen, Charlotte ; Decker, Eric Andrew ; Villeneuve, Pierre
part of: Lipid Oxidation: Challenges in food systems, 2013, AOCS Press, United States of America

Type: Book chapter (Peer reviewed)

Status: Published     |    År: 2013

 

Stabilization of omega-3 oils and enriched foods using antioxidants

Jacobsen, Charlotte ; Sørensen, Ann-Dorit Moltke ; Nielsen, Nina Skall
part of: Food enrichment with omega-3 fatty acids, pages: 130-149, 2013, Woodhead Publishing, Cambridge, England

Type: Book chapter (Peer reviewed)

Status: Published     |    År: 2013

2012
 

Composition and health benefits of potato peels

Farvin, Sabeena ; Surendraraj, A. ; Jacobsen, Charlotte
part of: Potatoes: Production, Consumption and Health Benefits, 2012, Nova Science Publishers, New York

Type: Book chapter (Peer reviewed)

Status: Published     |    År: 2012

 

Quality Index Methods

Hyldig, Grethe ; Bremner, A. ; Martinsdóttir, E. ; Schelvis, R.
part of: Handbook of Meat, Poultry and Seafood Quality, pages: 437-458, 2012, Wiley-Blackwell, USA

Type: Book chapter (Peer reviewed)

Status: Published     |    År: 2012

 

Sensory and quality properties of fresh, frozen and packaged fish

Hyldig, Grethe ; Nielsen, Jette ; Jacobsen, Charlotte ; Nielsen, Henrik Hauch
part of: Advances in meat, poultry and seafood packaging, pages: 154-170, 2012, Woodhead Publishing

Type: Book chapter (Peer reviewed)

Status: Published     |    År: 2012

 

Sensory Quality of Fish

Hyldig, Grethe
part of: Handbook of Meat, Poultry and Seafood Quality, pages: 459-478, 2012, Wiley-Blackwell, USA

Type: Book chapter (Peer reviewed)

Status: Published     |    År: 2012

 

Vitamin D

Jakobsen, Jette ; Jäpelt, Rie Bak
part of: Handbook of Analysis of Active Compounds in Functional Foods, pages: 220-236, 2012, CRC Press

Type: Book chapter (Peer reviewed)

Status: Published     |    År: 2012

2011
 

Omega-3 PUFAs as food ingredi

Jacobsen, Charlotte
part of: Functional foods: concept to product, pages: 401-424, 2011, Woodhead Publishing, Cambridge England

Type: Book chapter (Peer reviewed)

Status: Published     |    År: 2011

2010
 

Chemical processes responsible for quality deterioration in fish

Jacobsen, Charlotte ; Nielsen, Henrik Hauch ; Jørgensen, Bo ; Nielsen, Jette
part of: Chemical deterioration and physical instability of food and beverages, pages: 439-465, 2010, British Welding Research Association

Type: Book chapter (Peer reviewed)

Status: Published     |    År: 2010

 

Enrichment of foods with omega-3 fatty acids: A multidisciplinary challenge

Jacobsen, Charlotte
part of: The Annals of the New York Academy of Sciences, pages: 141-150, 2010, Blackwell Publishing

Type: Book chapter (Peer reviewed)

Status: Published     |    År: 2010     |    DOI: https://doi.org/10.1111/j.1749-6632.2009.05263.x

 

Oxidation of fish oils and foods enriched with omega-3 polyunsaturated fatty acids

Jacobsen, Charlotte
part of: Oxidation in foods and beverages and antioxidant applications, pages: 156-182, 2010, Woodhead Publishing

Type: Book chapter (Peer reviewed)

Status: Published     |    År: 2010

 

Proficiency testing of sensory panels

Hyldig, Grethe
part of: Sensory analysis for food and beverage quality control, 2010, Woodhead Publishing Ltd.

Type: Book chapter

Status: Published     |    År: 2010

 

Quality Index Methods

Hyldig, Grethe ; Martinsdottir, E. ; Sveinsdottir, K. ; Schelvis, R. ; Bremner, A.
part of: Sensory Analysis of Foods of Animal Origin, 2010, Taylor & Francis

Type: Book chapter (Peer reviewed)

Status: Published     |    År: 2010

 

Sensory aspects of heat treated seafood

Hyldig, Grethe
part of: Sensory Analysis of Foods of Animal Origin, 2010, Taylor & Francis

Type: Book chapter (Peer reviewed)

Status: Published     |    År: 2010

 

Sensory descriptors

Hyldig, Grethe
part of: Sensory Analysis of Foods of Animal Origin, 2010, Taylor & Francis

Type: Book chapter (Peer reviewed)

Status: Published     |    År: 2010

 

Understanding and reducing oxidative flavour deterioration in foods

Jacobsen, Charlotte
part of: Oxidation in foods and beverages and antioxidant applications, pages: 122-142, 2010, Woodhead Publishing

Type: Book chapter (Peer reviewed)

Status: Published     |    År: 2010


https://www.food.dtu.dk/Forskning/Bioaktive-stoffer-analyse-og-anvendelse/Publikationer?dtulistcode=National%20Food%20Instit-33443&fr=1&mr=25&peer=0&ptype=lbr&qt=DtuPublicationQuery
13 NOVEMBER 2019