Search Results - "Andersen, Mogens L."

Antioxidant active packaging for chicken meat processed by high pressure treatment by Bolumar, Tomas, Andersen, Mogens L., Orlien, Vibeke

“…► Lipid oxidation is induced in meat by high pressure processing. ► Antioxidant active packaging reduces lipid oxidation in the surface part of meat. ► Lipid…”
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Mechanisms of radical formation in beef and chicken meat during high pressure processing evaluated by electron spin resonance detection and the addition of antioxidants by Bolumar, Tomas, Andersen, Mogens L., Orlien, Vibeke

“…•Radical formation was higher in HP-treated beef loin than in chicken breast.•ESR spin trap showed that protein-derived radicals were generated during…”
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Partial coalescence in emulsions: The impact of solid fat content and fatty acid composition by Munk, Merete B, Andersen, Mogens L

“…Oil‐in‐water emulsions were made with five different triglyceride fats ranging from completely liquid oil to solid. Regardless of the type of dispersed fat,…”
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Identification of Free Radical Intermediates in Oxidized Wine Using Electron Paramagnetic Resonance Spin Trapping by Elias, Ryan J, Andersen, Mogens L, Skibsted, Leif H, Waterhouse, Andrew L

“…Free radicals are thought to be key intermediates in the oxidation of wine, but their nature has not been established. Electron paramagnetic resonance…”
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Interactions between tocopherols, tocotrienols and carotenoids during autoxidation of mixed palm olein and fish oil by Yi, Jierong, Andersen, Mogens L., Skibsted, Leif H.

“…► Oxidative stabilisation of fish oil by mixing with palm oleins. ► Yellow palm olein prevent oxidation of fish oil better than red palm olein. ► Different…”
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Stability of whippable oil-in-water emulsions: Effect of monoglycerides on crystallization of palm kernel oil by Munk, Merete B., Marangoni, Alejandro G., Ludvigsen, Hanne K., Norn, Viggo, Knudsen, Jes C., Risbo, Jens, Ipsen, Richard, Andersen, Mogens L.

“…The effect of selected monoglycerides on droplet morphology and rheology of palm kernel oil emulsions was studied. Combination of lactic acid ester of…”
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High molecular weight compounds generated by roasting barley malt are pro-oxidants in metal-catalyzed oxidations by Carvalho, Daniel O., Øgendal, Lars H., Andersen, Mogens L., Guido, Luís F.

“…The roasting process and color development have been related to an increase of the antioxidant activity of roasted malts. However, roasting is also responsible…”
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Oxidative Stability of Fish Oil-Loaded Nanocapsules Produced by Electrospraying Using Kafirin or Zein Proteins as Wall Materials by Rahmani-Manglano, Nor E, Fallahasghari, Elnaz Z, Mendes, Ana C, Andersen, Mogens L, Guadix, Emilia M, Chronakis, Ioannis S, García-Moreno, Pedro J

“…The encapsulation of fish oil by monoaxial electrospraying using kafirin or zein proteins as hydrophobic wall materials was investigated. Kafirin resulted in…”
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Measurement of hydrogen peroxide vapor in powders with potassium titanium oxide oxalate loaded cellulose pellets as probes by Kastvig, Maria H., Bøtker, Johan P., Ge, Ge, Andersen, Mogens L.

“…An image-based method for determining H2O2 vapor pressures in powder systems was developed based on cellulose pellets loaded with potassium titanium oxide…”
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Oxidative stability of whole wheat bread during storage by Jensen, Sidsel, Oestdal, Henrik, Clausen, Morten R., Andersen, Mogens L., Skibsted, Leif H.

“…The oxidative stability was examined in whole wheat bread packed in modified atmosphere (nitrogen) using vacuum grade plastic bags and stored for up to 5…”
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ESR spin trapping for in situ detection of radicals involved in the early stages of lipid oxidation of dried microencapsulated oils by Velasco, Joaquín, Andersen, Mogens L., Skibsted, Leif H.

“…•Oxidative events during oil microencapsulation can be detected by ESR spin trapping.•Susceptibility to oxidation of dried microencapsulated oils can be…”
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Characterization of Oxidative Changes in Salted Herring (Clupea harengus) During Ripening by Andersen, Eva, Andersen, Mogens L, Baron, Caroline P

“…Salted herring were prepared in barrels according to a traditional recipe. The biochemical changes in the fish and in the brine were monitored during a…”
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Effect of pH on the reaction between naringenin and methylglyoxal: A kinetic study by Zhu, Hongkai, Poojary, Mahesha M., Andersen, Mogens L., Lund, Marianne N.

“…•Reaction rate between naringenin and MGO is highly pH dependent.•Reaction between naringenin with methylglyoxal is base-catalyzed.•Deprotonated naringenin is…”
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Quinone-induced protein modifications: Kinetic preference for reaction of 1,2-benzoquinones with thiol groups in proteins by Li, Yuting, Jongberg, Sisse, Andersen, Mogens L., Davies, Michael J., Lund, Marianne N.

“…Oxidation of polyphenols to quinones serves as an antioxidative mechanism, but the resulting quinones may induce damage to proteins as they react through a…”
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Heme-Mediated Production of Free Radicals via Preformed Lipid Hydroperoxide Fragmentation by Pazos, Manuel, Andersen, Mogens L, Skibsted, Leif H

“…Electron spin resonance (ESR) spectroscopy and the spin-trapping technique were used to investigate the capacity of several hemoglobin (Hb) forms of rainbow…”
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Trapping of Carbonyl Compounds by Epicatechin: Reaction Kinetics and Identification of Epicatechin Adducts in Stored UHT Milk by Zhu, Hongkai, Poojary, Mahesha M, Andersen, Mogens L, Lund, Marianne N

“…The kinetics of the reaction between epicatechin and various carbonyl compounds typically formed in cooked and stored foods were evaluated in model systems at…”
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The effect of molecular structure of polyphenols on the kinetics of the trapping reactions with methylglyoxal by Zhu, Hongkai, Poojary, Mahesha M., Andersen, Mogens L., Lund, Marianne N.

“…•Reaction rate constants between four polyphenols and MGO were determined.•Reactivity with MGO was in the order…”
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Copper Binding in Sweet Worts Made from Specialty Malts by Pagenstecher, Marcus, Bolat, Irina, Bjerrum, Morten J, Andersen, Mogens L

“…Trace levels of copper can impact the flavor stability of beer. The main source of copper is malt, and the wort copper levels are established during mashing…”
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Key Factors Affecting Radical Formation in Wine Studied by Spin Trapping and EPR Spectroscopy by Elias, Ryan J, Andersen, Mogens L, Skibsted, Leif H, Waterhouse, Andrew L

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Reactivity and mechanism of the reactions of 4-methylbenzoquinone with amino acid residues in β-lactoglobulin: A kinetic and product investigation by Liu, Jingyuan, Engholm-Keller, Kasper, Poojary, Mahesha M., Bevilacqua, Marta, Andersen, Mogens L., Lund, Marianne N.

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