Blar i Brage NMBU på tidsskrift "Food Chemistry"
Viser treff 1-5 av 5
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Average molecular weight, degree of hydrolysis and dry-film FTIR fingerprint of milk protein hydrolysates: Intercorrelation and application in process monitoring.
(Peer reviewed; Journal article, 2020)Fourier-transform infrared (FTIR) spectroscopy was applied to predict the degree of hydrolysis (DH%) and weight-average molecular weight (Mw) in milk protein hydrolysates. Both DH% and Mw are important quality parameters ... -
Oxidation of marine oils during in vitro gastrointestinal digestion with human digestive fluids - Role of oil origin, added tocopherols and lipolytic activity.
(Journal article; Peer reviewed, 2019)The formation of malondialdehyde (MDA), 4-hydroxy-2-hexenal (HHE), 4-hydroxy-2-nonenal (HNE), and 4-oxo-2-nonenal (ONE) in cod liver-, anchovy-, krill-, and algae oil during in vitro digestion with human gastrointestinal ... -
Variation of terpenes in milk and cultured cream from Norwegian alpine rangeland-fed and in-door fed cows
(Journal article; Peer reviewed, 2016)The terpene content of milk and cream made from milk obtained from cows fed indoors, and by early or late grazing, in alpine rangeland farms in Norway, were analysed for three consecutive years. The main terpenes identified ...