Jens Adler-nissen - Academia.edu (original) (raw)

Papers by Jens Adler-nissen

Research paper thumbnail of Improvement of the functionality of vegetable proteins by controlled enzymatic hydrolysis

Qualitas Plantarum Plant Foods for Human Nutrition, 1983

ABSTRACT Vegetable proteins are available to the food industry in various forms, such as flours, ... more ABSTRACT Vegetable proteins are available to the food industry in various forms, such as flours, concentrates, isolates, and TVP (textured vegetable protein). However, the functional properties of these products are not always optimal and need improvement for certain applications. In recent years it has been demonstrated that a limited enzymatic hydrolysis offers a convenient and specific means of improving certain functional properties of vegetable proteins. The hydrolysis reaction is controlled by the degree of hydrolysis (DH) which is defined as the percentage of peptide bonds cleaved. Under neutral or slightly alkaline conditions, DH can be monitored continuously by the pH-stat technique, since the amount of base necessary to maintain a constant pH is proportional to DH. The reaction is terminated at a preset DH-value to obtain the desired properties of the hydrolysate.Protein products from soya bean, faba bean, and potato were hydrolysed to DH 0%, 3% and 5%, and certain functional properties (iso-electric solubility, emulsification capacity, whipping expansion, and foam stability) were evaluated. The general picture observed is an increase, often pronounced, in these four properties with increasing DH — however, there are also distinct differences between the protein sources as well as between the different forms of a particular protein. This work demonstrates that protein sources indigenous to Europe are fully comparable to soya protein with respect to potential functional uses.

Research paper thumbnail of Enzymic hydrolysis of proteins for increased solubility

Journal of Agricultural and Food Chemistry, 1976

Research paper thumbnail of Determination of the degree of hydrolysis of food protein hydrolysates by trinitrobenzenesulfonic acid

Journal of Agricultural and Food Chemistry, 1979

... Jens Adler-Nissen ... Adler-Nissen = C(Ai)2 + Am2?(1 - e - 2A,?Ai(l - e-nti) 1 1 1 By differe... more ... Jens Adler-Nissen ... Adler-Nissen = C(Ai)2 + Am2?(1 - e - 2A,?Ai(l - e-nti) 1 1 1 By differentiation of z with respect to A, and setting dzldA, = 0 to cbtain a minimum value of z, the best estimate of A,, A,,,, is and A different estimate of k would give diffezent values of A, and zmin. ...

Research paper thumbnail of Newer uses of microbial enzymes in food processing

Trends in Biotechnology, 1987

polypeptides, proteins, and many of their analogues. Smaller oligo-or polypeptides can be synthes... more polypeptides, proteins, and many of their analogues. Smaller oligo-or polypeptides can be synthesized by chemical or enzymatic methods. Enzymatic methods therefore, have competition but it would appear that they are suited both for producing large amounts of high-quality peptides for research and pharmaceutical purposes and for semisyntheses of large polypeptides or proteins. The search will continue for proteases which show unique specificities which may lead to further development of the enzymatic method for peptide synthesis.

Research paper thumbnail of Control of the proteolytic reaction and of the level of bitterness in protein hydrolysis processes

Journal of Chemical Technology and Biotechnology. Biotechnology, 1984

Research paper thumbnail of Limited enzymic degradation of proteins: A new approach in the industrial application of hydrolases

Journal of Chemical Technology and Biotechnology, 1982

... Jens Adler-Nissen ... The advantage of the DH-concept is that of these five variables, four (... more ... Jens Adler-Nissen ... The advantage of the DH-concept is that of these five variables, four (S, E/S, T, t ) can be replaced by DH, ie within certain limits of S, E/S, Tand I, the properties of a particular protein-enzyme system are solely dependent on DH and pH of the hydrolysis. ...

Research paper thumbnail of 23Na-MRI quantification of sodium and water mobility in pork during brine curing

Meat Science, 2005

A model study on movements of sodium ions in pork loin during brining was carried out using (23)N... more A model study on movements of sodium ions in pork loin during brining was carried out using (23)Na-magnetic resonance imaging ((23)Na-MRI). Samples of different pH and post-mortem age were mounted in Plexiglas(®) cylinders with built-in phantoms and cured in 18.9% and 18.1% NaCl (w/v), respectively. One-dimensional (23)Na-MRI and apparent diffusion coefficient (ADC) profiles were obtained over 5 days with intervals of 24 h. On day 5 the meat was cut into 1 cm slices and analyzed for chloride content. (23)Na-MRI and ADC profiles of meat provided detailed non-destructive information about salt and water movements during brine curing. Quantification of salt concentration in meat by one-dimensional (23)Na-MRI profiling proved successful at values above 0.9 g NaCl/100 g sample in the meat. (23)Na measurements were calibrated against chemically determined chloride, yielding a linear relationship. (23)Na-MRI profiles suggested that the diffusion of salt into whole meat cuts cannot be described by simple ordinary Fickian diffusion with a constant diffusion coefficient. The diffusion coefficient is suggested to be affected by changes in NaCl concentration, swelling and degree of dehydration.

Research paper thumbnail of Sodium diffusion in cured pork determined by 22Na radiology

Meat Science, 2007

A 22 Na-radioisotope method was developed as a non-destructive method for studying NaCl diffusion... more A 22 Na-radioisotope method was developed as a non-destructive method for studying NaCl diffusion in meat. Scanning a well-defined cylindrical geometry with diffusion from one end gave reliable sodium diffusion profiles in meat. The diffusion coefficients derived from the profiles amounted to 5-7 · 10 À10 m 2 /s at 21°C, largely in accordance with the general findings of the literature. Subsequent autoradiography carried out on the same samples demonstrated the feasibility of this method for validation of different experimental set-ups. The diffusion profiles were skewed showing a wall effect which, however, did not prevent consistent determination of the diffusion coefficient. The results suggest that the diffusion of salt in meat may depend on the individual animal. The present study appears to be the first to employ radioactive 22 Na as a tracer for NaCl diffusion in meat; it is concluded that the method is promising for studying salt diffusion in meat.

Research paper thumbnail of Quantification of salt concentrations in cured pork by computed tomography

Meat Science, 2004

Eight pork loin samples were mounted in Plexiglas cylinders and cured for five days. Samples were... more Eight pork loin samples were mounted in Plexiglas cylinders and cured for five days. Samples were scanned by computed tomography (CT) once every 24 h. At the end of the experiment, the cylinders were cut in 1 cm sections and analyzed for chloride. From image analysis of the CT images, concentration profiles were extracted and fitted to a diffusion model which included a term to account for a non-negligible mass transfer coefficient. It was found that CT provides accurate estimates of salt gradients in meat and it was suggested that this analytical method could be valuable in scientific research and product development.

Research paper thumbnail of Aeration-controlled formation of acetic acid in heterolactic fermentations

Journal of Industrial Microbiology, 1994

Summary Controlled aeration ofLeuconostoc mesenteroides was studied as a possible mechanism for c... more Summary Controlled aeration ofLeuconostoc mesenteroides was studied as a possible mechanism for control of the formation of acetic acid a metabolite of major influence on the taste of lactic fermented foods. Fermentations were carried out in small scale in a medium in which growth was limited by the buffer capacity only. Ethanol and acetic acid formed during the fermentation were

Research paper thumbnail of Improving the supply chain and food quality of professionally prepared meals

An increasing share of the daily meals served in Europe are prepared out-of-home by professionals... more An increasing share of the daily meals served in Europe are prepared out-of-home by professionals in foodservice. The quality of such meals is highly debated. This paper presents and discusses obstacles to improving quality in a cost-effective way and suggests solutions: 1) Modularisation of the meal production in order to transfer labour-intensive operations from the kitchens to the industry; 2) Systemic use of a new concept: thawing during distribution, which improves shelf-life and reduces waste; 3) Supply chain modelling to improve delivery schedules and reduce environmental impact. Existing food legislation complies with the suggested approaches.

Research paper thumbnail of Antimicrobial enzymes: Applications and future potential in the food industry

Trends in Food Science & Technology, 1995

Antimicrobial enzymes are ubiquitous in nature, playing a significant role in the defense mechani... more Antimicrobial enzymes are ubiquitous in nature, playing a significant role in the defense mechanisms of living organisms against infection by bacteria and fungi. Hydrolytic antimicrobial enzymes function by degrading key structural components of the cell walls of ...

Research paper thumbnail of Primary odorants of laundry soiled with sweat/sebum: Influence of lipase on the odor profile

Journal of Surfactants and Detergents, 2000

... Signe Munka,*, Petra Münchb, Louise Stahnkec, Jens Adler-Nissenc, and Peter Schieberleb aEnzy... more ... Signe Munka,*, Petra Münchb, Louise Stahnkec, Jens Adler-Nissenc, and Peter Schieberleb aEnzyme Development & Applications, Novo Nordisk A/S, DK-2880 Bagsvaerd, Denmark, bDeutsche Forschungsanstalt für Lebensmittelchemie, D-85748 Garching, Germany, and ...

Research paper thumbnail of Improving the supply chain and food quality of professionally prepared meals

Trends in Food Science & Technology, 2013

An increasing share of the daily meals served in Europe is prepared out-of-home by professionals ... more An increasing share of the daily meals served in Europe is prepared out-of-home by professionals in foodservice. The quality of such meals is highly debated. This paper presents and discusses obstacles to improving quality in a cost-effective way and suggests solutions: 1) Modularisation of the meal production in order to transfer labour-intensive operations from the kitchens to the industry; 2) Systemic use of a new concept: thawing during distribution, which improves shelf-life and reduces waste; 3) Supply chain modelling to improve delivery schedules and reduce environmental impact. Existing food legislation complies with the suggested approaches.

Research paper thumbnail of Release of peppermint flavour compounds from chewing gum: effect of oral functions

Physiology & Behavior, 2004

During chewing, the oral cavity functions like a bellow, forcing volatile flavour compounds into ... more During chewing, the oral cavity functions like a bellow, forcing volatile flavour compounds into the exhaling air to the nasal compartment. Accordingly, we hypothesised that flavour release from chewing gum is predominantly governed by chewing frequency (CF), although other oral functions, like masseter muscle activity (MMA), chewing force (CFO), and saliva flow rate (SFR), may also play a role. In 10 healthy young males, the retronasal expired air of menthol and menthone from peppermint-flavoured (2%) chewing gum was determined as functions of CF, SFR, MMA, and CFO. The experimental setup comprised three separate series of a 4-min chewing period. These series differed only with respect to CF, i.e., habitual frequency, and 60 and 88 strokes/min. Results showed that more than 50% of the released menthol and menthone could be retrieved in the expired air and saliva. After 2-min of chewing, the concentration of flavour compounds in the expired air depended primarily on MMA and CF, becoming higher with increased MMA and CF. The concentration of flavour compounds in saliva depended primarily on SFR and the duration of the chewing task, becoming lower with high SFR and prolonged chewing duration. An increased volume of saliva in the mouth seemed to keep more flavour compounds in the aqueous phase, thereby diminishing the release via the retronasal route. In conclusion, flavour release to the retronasal compartment was dependent on MMA and CF and influenced by the volume of saliva present in the mouth. D

Research paper thumbnail of Heat Inactivation Kinetics of Trypsin Inhibitors During High Temperature-Short Time Processing of Soymilk

Journal of Food Science, 1996

ABSTRACT Heat treatment of soymilk was studied in the conventional batch boiling process and unde... more ABSTRACT Heat treatment of soymilk was studied in the conventional batch boiling process and under High Temperature-Short Time (HTST) conditions. Reduction in total trypsin inhibitor was assayed enzymatically, and individual inhibitors, the Kunitz and the Bowman-Birk inhibitor, were assayed by ELISA technique. Standard first-order reaction kinetics and thermodynamics were applicable for inactivation, and results indicated that the mechanism was not protein unfolding, because entropy changes were zero or negative. The two inhibitors were inactivated at the same rate around 137°C. Therefore, a simple first-order kinetic model which gave a good, slightly conservative estimate of residual anti-trypsin activity under HTST conditions could be established.

Research paper thumbnail of Rheological properties of biscuit dough from different cultivars, and relationship to baking characteristics

Journal of Cereal Science, 2004

Rheological properties of semi-sweet biscuit doughs from eight wheat cultivars were studied, and ... more Rheological properties of semi-sweet biscuit doughs from eight wheat cultivars were studied, and related to the dimensional changes of biscuits after cutting and baking. The tested cultivars were selected in order to represent a wide diversity in biscuit baking performance, and were grown with low use of N-fertiliser in three successive years. A standard recipe for semi-sweet biscuit dough was used, and the amount of water added was adjusted to the water absorption capacity. The rheological properties of the dough were characterised by creep recovery and oscillation. The fundamental methods showed that maximum strain at creep, recovery, storage modulus G 0 ; and phase angle d were significantly influenced by the tested cultivars. The ranking of the cultivars according to phase angle d was identical in each of the years investigated 3 which indicates that phase angle d reflects differences in structural properties with genetic control. Multivariate regression of flour physiochemical, dough rheological, and biscuit baking characteristics showed that a decrease in biscuit length was correlated under several rheological parameters, including phase angle d; Farinograph and creep recovery parameters. Sedimentation value was the only physiochemical flour characteristic with considerable influence on the model. Validation of the partial least squares-model including all samples from the 3 years gave only a weak correlation ðr ¼ 0:58Þ; whereas when each single year was evaluated separately, the correlation increased considerably (r ¼ 0:71 and 0.87).

Research paper thumbnail of Lipid Oxidation in Fish Oil Enriched Mayonnaise:  Calcium Disodium Ethylenediaminetetraacetate, but Not Gallic Acid, Strongly Inhibited Oxidative Deterioration

Journal of Agricultural and Food Chemistry, 2001

The antioxidative effects of gallic acid, EDTA, and extra emulsifier Panodan DATEM TR in mayonnai... more The antioxidative effects of gallic acid, EDTA, and extra emulsifier Panodan DATEM TR in mayonnaise enriched with 16% fish oil were investigated. EDTA reduced the formation of free radicals, lipid hydroperoxides, volatiles, and fishy and rancid off-flavors. The antioxidative effect of EDTA was attributed to its ability to chelate free metal ions and iron from egg yolk located at the oil-water interface. Gallic acid reduced the levels of both free radicals and lipid hydroperoxides but promoted slightly the oxidative flavor deterioration in mayonnaise and influenced the profile of volatiles. Gallic acid may therefore promote the decomposition of lipid hydroperoxides to volatile oxidation products. Addition of extra emulsifier reduced the lipid hydroperoxide levels but did not influence the level of free radicals or the oxidative flavor deterioration in mayonnaisse; however, it appeared to alter the profile of volatiles. The effect of the emulsifier on the physical structure and rheological properties depended on the presence of antioxidants.

Research paper thumbnail of Effect of Ascorbic Acid on Iron Release from the Emulsifier Interface and on the Oxidative Flavor Deterioration in Fish Oil Enriched Mayonnaise

Journal of Agricultural and Food Chemistry, 1999

This research examines the effect of ascorbic acid (0-800 ppm) on the sensory perception of mayon... more This research examines the effect of ascorbic acid (0-800 ppm) on the sensory perception of mayonnaises containing 16% fish oil and on the levels of iron and copper in the aqueous phase. Ascorbic acid increased the formation of fishy off-flavors in fresh mayonnaise. Simultaneously, the iron concentration increased from below the detection limit (1.8 µM) to 34 µM in the aqueous phase of mayonnaises. Model mayonnaises with various concentrations of egg yolk (1-7% w/w) and ascorbic acid (0-8000 ppm) were prepared. Iron concentrations in the aqueous phase increased with increasing ascorbic acid levels, whereas iron concentrations in the assumed interfacial layer decreased. It is proposed that ascorbic acid is able to complex and reduce Fe 3+ to Fe 2+ from phosvitin in the egg yolk, whereby iron is released from the interface. The ascorbic acid-iron complex subsequently reacts with lipid hydroperoxides, resulting in increased lipid oxidation and in the immediate formation of rancid and fishy off-flavors.

Research paper thumbnail of Partitioning of Selected Antioxidants in Mayonnaise

Journal of Agricultural and Food Chemistry, 1999

This study examined partitioning of alpha-, beta-, and gamma-tocopherol and six polar antioxidant... more This study examined partitioning of alpha-, beta-, and gamma-tocopherol and six polar antioxidants (Trolox, ferulic acid, caffeic acid, propyl gallate, gallic acid, and catechin) in mayonnaise. Partitioning of antioxidants between different phases was determined after separation of mayonnaise by either (a) centrifugation + ultracentrifugation or (b) centrifugation + dialysis. Antioxidants partitioned in accordance with their chemical structure and polarity: Tocopherols were concentrated in the oil phase (93-96%), while the proportion of polar antioxidants in the oil phase ranged from 0% (gallic acid and catechin) to 83% (Trolox). Accordingly, proportions of 6% (Trolox) to 80% (gallic acid and catechin) were found in the aqueous phase. Similar trends were observed after dialysis. After ultracentrifugation, large proportions of polar antioxidants were found in the "emulsion phase" and the "precipitate" (7-34% and 2-7%, respectively). This indicated entrapment of antioxidants at the oil-water interface in mayonnaise. The results signify that antioxidants partitioning into different phases of real food emulsions may vary widely.

Research paper thumbnail of Improvement of the functionality of vegetable proteins by controlled enzymatic hydrolysis

Qualitas Plantarum Plant Foods for Human Nutrition, 1983

ABSTRACT Vegetable proteins are available to the food industry in various forms, such as flours, ... more ABSTRACT Vegetable proteins are available to the food industry in various forms, such as flours, concentrates, isolates, and TVP (textured vegetable protein). However, the functional properties of these products are not always optimal and need improvement for certain applications. In recent years it has been demonstrated that a limited enzymatic hydrolysis offers a convenient and specific means of improving certain functional properties of vegetable proteins. The hydrolysis reaction is controlled by the degree of hydrolysis (DH) which is defined as the percentage of peptide bonds cleaved. Under neutral or slightly alkaline conditions, DH can be monitored continuously by the pH-stat technique, since the amount of base necessary to maintain a constant pH is proportional to DH. The reaction is terminated at a preset DH-value to obtain the desired properties of the hydrolysate.Protein products from soya bean, faba bean, and potato were hydrolysed to DH 0%, 3% and 5%, and certain functional properties (iso-electric solubility, emulsification capacity, whipping expansion, and foam stability) were evaluated. The general picture observed is an increase, often pronounced, in these four properties with increasing DH — however, there are also distinct differences between the protein sources as well as between the different forms of a particular protein. This work demonstrates that protein sources indigenous to Europe are fully comparable to soya protein with respect to potential functional uses.

Research paper thumbnail of Enzymic hydrolysis of proteins for increased solubility

Journal of Agricultural and Food Chemistry, 1976

Research paper thumbnail of Determination of the degree of hydrolysis of food protein hydrolysates by trinitrobenzenesulfonic acid

Journal of Agricultural and Food Chemistry, 1979

... Jens Adler-Nissen ... Adler-Nissen = C(Ai)2 + Am2?(1 - e - 2A,?Ai(l - e-nti) 1 1 1 By differe... more ... Jens Adler-Nissen ... Adler-Nissen = C(Ai)2 + Am2?(1 - e - 2A,?Ai(l - e-nti) 1 1 1 By differentiation of z with respect to A, and setting dzldA, = 0 to cbtain a minimum value of z, the best estimate of A,, A,,,, is and A different estimate of k would give diffezent values of A, and zmin. ...

Research paper thumbnail of Newer uses of microbial enzymes in food processing

Trends in Biotechnology, 1987

polypeptides, proteins, and many of their analogues. Smaller oligo-or polypeptides can be synthes... more polypeptides, proteins, and many of their analogues. Smaller oligo-or polypeptides can be synthesized by chemical or enzymatic methods. Enzymatic methods therefore, have competition but it would appear that they are suited both for producing large amounts of high-quality peptides for research and pharmaceutical purposes and for semisyntheses of large polypeptides or proteins. The search will continue for proteases which show unique specificities which may lead to further development of the enzymatic method for peptide synthesis.

Research paper thumbnail of Control of the proteolytic reaction and of the level of bitterness in protein hydrolysis processes

Journal of Chemical Technology and Biotechnology. Biotechnology, 1984

Research paper thumbnail of Limited enzymic degradation of proteins: A new approach in the industrial application of hydrolases

Journal of Chemical Technology and Biotechnology, 1982

... Jens Adler-Nissen ... The advantage of the DH-concept is that of these five variables, four (... more ... Jens Adler-Nissen ... The advantage of the DH-concept is that of these five variables, four (S, E/S, T, t ) can be replaced by DH, ie within certain limits of S, E/S, Tand I, the properties of a particular protein-enzyme system are solely dependent on DH and pH of the hydrolysis. ...

Research paper thumbnail of 23Na-MRI quantification of sodium and water mobility in pork during brine curing

Meat Science, 2005

A model study on movements of sodium ions in pork loin during brining was carried out using (23)N... more A model study on movements of sodium ions in pork loin during brining was carried out using (23)Na-magnetic resonance imaging ((23)Na-MRI). Samples of different pH and post-mortem age were mounted in Plexiglas(®) cylinders with built-in phantoms and cured in 18.9% and 18.1% NaCl (w/v), respectively. One-dimensional (23)Na-MRI and apparent diffusion coefficient (ADC) profiles were obtained over 5 days with intervals of 24 h. On day 5 the meat was cut into 1 cm slices and analyzed for chloride content. (23)Na-MRI and ADC profiles of meat provided detailed non-destructive information about salt and water movements during brine curing. Quantification of salt concentration in meat by one-dimensional (23)Na-MRI profiling proved successful at values above 0.9 g NaCl/100 g sample in the meat. (23)Na measurements were calibrated against chemically determined chloride, yielding a linear relationship. (23)Na-MRI profiles suggested that the diffusion of salt into whole meat cuts cannot be described by simple ordinary Fickian diffusion with a constant diffusion coefficient. The diffusion coefficient is suggested to be affected by changes in NaCl concentration, swelling and degree of dehydration.

Research paper thumbnail of Sodium diffusion in cured pork determined by 22Na radiology

Meat Science, 2007

A 22 Na-radioisotope method was developed as a non-destructive method for studying NaCl diffusion... more A 22 Na-radioisotope method was developed as a non-destructive method for studying NaCl diffusion in meat. Scanning a well-defined cylindrical geometry with diffusion from one end gave reliable sodium diffusion profiles in meat. The diffusion coefficients derived from the profiles amounted to 5-7 · 10 À10 m 2 /s at 21°C, largely in accordance with the general findings of the literature. Subsequent autoradiography carried out on the same samples demonstrated the feasibility of this method for validation of different experimental set-ups. The diffusion profiles were skewed showing a wall effect which, however, did not prevent consistent determination of the diffusion coefficient. The results suggest that the diffusion of salt in meat may depend on the individual animal. The present study appears to be the first to employ radioactive 22 Na as a tracer for NaCl diffusion in meat; it is concluded that the method is promising for studying salt diffusion in meat.

Research paper thumbnail of Quantification of salt concentrations in cured pork by computed tomography

Meat Science, 2004

Eight pork loin samples were mounted in Plexiglas cylinders and cured for five days. Samples were... more Eight pork loin samples were mounted in Plexiglas cylinders and cured for five days. Samples were scanned by computed tomography (CT) once every 24 h. At the end of the experiment, the cylinders were cut in 1 cm sections and analyzed for chloride. From image analysis of the CT images, concentration profiles were extracted and fitted to a diffusion model which included a term to account for a non-negligible mass transfer coefficient. It was found that CT provides accurate estimates of salt gradients in meat and it was suggested that this analytical method could be valuable in scientific research and product development.

Research paper thumbnail of Aeration-controlled formation of acetic acid in heterolactic fermentations

Journal of Industrial Microbiology, 1994

Summary Controlled aeration ofLeuconostoc mesenteroides was studied as a possible mechanism for c... more Summary Controlled aeration ofLeuconostoc mesenteroides was studied as a possible mechanism for control of the formation of acetic acid a metabolite of major influence on the taste of lactic fermented foods. Fermentations were carried out in small scale in a medium in which growth was limited by the buffer capacity only. Ethanol and acetic acid formed during the fermentation were

Research paper thumbnail of Improving the supply chain and food quality of professionally prepared meals

An increasing share of the daily meals served in Europe are prepared out-of-home by professionals... more An increasing share of the daily meals served in Europe are prepared out-of-home by professionals in foodservice. The quality of such meals is highly debated. This paper presents and discusses obstacles to improving quality in a cost-effective way and suggests solutions: 1) Modularisation of the meal production in order to transfer labour-intensive operations from the kitchens to the industry; 2) Systemic use of a new concept: thawing during distribution, which improves shelf-life and reduces waste; 3) Supply chain modelling to improve delivery schedules and reduce environmental impact. Existing food legislation complies with the suggested approaches.

Research paper thumbnail of Antimicrobial enzymes: Applications and future potential in the food industry

Trends in Food Science & Technology, 1995

Antimicrobial enzymes are ubiquitous in nature, playing a significant role in the defense mechani... more Antimicrobial enzymes are ubiquitous in nature, playing a significant role in the defense mechanisms of living organisms against infection by bacteria and fungi. Hydrolytic antimicrobial enzymes function by degrading key structural components of the cell walls of ...

Research paper thumbnail of Primary odorants of laundry soiled with sweat/sebum: Influence of lipase on the odor profile

Journal of Surfactants and Detergents, 2000

... Signe Munka,*, Petra Münchb, Louise Stahnkec, Jens Adler-Nissenc, and Peter Schieberleb aEnzy... more ... Signe Munka,*, Petra Münchb, Louise Stahnkec, Jens Adler-Nissenc, and Peter Schieberleb aEnzyme Development & Applications, Novo Nordisk A/S, DK-2880 Bagsvaerd, Denmark, bDeutsche Forschungsanstalt für Lebensmittelchemie, D-85748 Garching, Germany, and ...

Research paper thumbnail of Improving the supply chain and food quality of professionally prepared meals

Trends in Food Science & Technology, 2013

An increasing share of the daily meals served in Europe is prepared out-of-home by professionals ... more An increasing share of the daily meals served in Europe is prepared out-of-home by professionals in foodservice. The quality of such meals is highly debated. This paper presents and discusses obstacles to improving quality in a cost-effective way and suggests solutions: 1) Modularisation of the meal production in order to transfer labour-intensive operations from the kitchens to the industry; 2) Systemic use of a new concept: thawing during distribution, which improves shelf-life and reduces waste; 3) Supply chain modelling to improve delivery schedules and reduce environmental impact. Existing food legislation complies with the suggested approaches.

Research paper thumbnail of Release of peppermint flavour compounds from chewing gum: effect of oral functions

Physiology & Behavior, 2004

During chewing, the oral cavity functions like a bellow, forcing volatile flavour compounds into ... more During chewing, the oral cavity functions like a bellow, forcing volatile flavour compounds into the exhaling air to the nasal compartment. Accordingly, we hypothesised that flavour release from chewing gum is predominantly governed by chewing frequency (CF), although other oral functions, like masseter muscle activity (MMA), chewing force (CFO), and saliva flow rate (SFR), may also play a role. In 10 healthy young males, the retronasal expired air of menthol and menthone from peppermint-flavoured (2%) chewing gum was determined as functions of CF, SFR, MMA, and CFO. The experimental setup comprised three separate series of a 4-min chewing period. These series differed only with respect to CF, i.e., habitual frequency, and 60 and 88 strokes/min. Results showed that more than 50% of the released menthol and menthone could be retrieved in the expired air and saliva. After 2-min of chewing, the concentration of flavour compounds in the expired air depended primarily on MMA and CF, becoming higher with increased MMA and CF. The concentration of flavour compounds in saliva depended primarily on SFR and the duration of the chewing task, becoming lower with high SFR and prolonged chewing duration. An increased volume of saliva in the mouth seemed to keep more flavour compounds in the aqueous phase, thereby diminishing the release via the retronasal route. In conclusion, flavour release to the retronasal compartment was dependent on MMA and CF and influenced by the volume of saliva present in the mouth. D

Research paper thumbnail of Heat Inactivation Kinetics of Trypsin Inhibitors During High Temperature-Short Time Processing of Soymilk

Journal of Food Science, 1996

ABSTRACT Heat treatment of soymilk was studied in the conventional batch boiling process and unde... more ABSTRACT Heat treatment of soymilk was studied in the conventional batch boiling process and under High Temperature-Short Time (HTST) conditions. Reduction in total trypsin inhibitor was assayed enzymatically, and individual inhibitors, the Kunitz and the Bowman-Birk inhibitor, were assayed by ELISA technique. Standard first-order reaction kinetics and thermodynamics were applicable for inactivation, and results indicated that the mechanism was not protein unfolding, because entropy changes were zero or negative. The two inhibitors were inactivated at the same rate around 137°C. Therefore, a simple first-order kinetic model which gave a good, slightly conservative estimate of residual anti-trypsin activity under HTST conditions could be established.

Research paper thumbnail of Rheological properties of biscuit dough from different cultivars, and relationship to baking characteristics

Journal of Cereal Science, 2004

Rheological properties of semi-sweet biscuit doughs from eight wheat cultivars were studied, and ... more Rheological properties of semi-sweet biscuit doughs from eight wheat cultivars were studied, and related to the dimensional changes of biscuits after cutting and baking. The tested cultivars were selected in order to represent a wide diversity in biscuit baking performance, and were grown with low use of N-fertiliser in three successive years. A standard recipe for semi-sweet biscuit dough was used, and the amount of water added was adjusted to the water absorption capacity. The rheological properties of the dough were characterised by creep recovery and oscillation. The fundamental methods showed that maximum strain at creep, recovery, storage modulus G 0 ; and phase angle d were significantly influenced by the tested cultivars. The ranking of the cultivars according to phase angle d was identical in each of the years investigated 3 which indicates that phase angle d reflects differences in structural properties with genetic control. Multivariate regression of flour physiochemical, dough rheological, and biscuit baking characteristics showed that a decrease in biscuit length was correlated under several rheological parameters, including phase angle d; Farinograph and creep recovery parameters. Sedimentation value was the only physiochemical flour characteristic with considerable influence on the model. Validation of the partial least squares-model including all samples from the 3 years gave only a weak correlation ðr ¼ 0:58Þ; whereas when each single year was evaluated separately, the correlation increased considerably (r ¼ 0:71 and 0.87).

Research paper thumbnail of Lipid Oxidation in Fish Oil Enriched Mayonnaise:  Calcium Disodium Ethylenediaminetetraacetate, but Not Gallic Acid, Strongly Inhibited Oxidative Deterioration

Journal of Agricultural and Food Chemistry, 2001

The antioxidative effects of gallic acid, EDTA, and extra emulsifier Panodan DATEM TR in mayonnai... more The antioxidative effects of gallic acid, EDTA, and extra emulsifier Panodan DATEM TR in mayonnaise enriched with 16% fish oil were investigated. EDTA reduced the formation of free radicals, lipid hydroperoxides, volatiles, and fishy and rancid off-flavors. The antioxidative effect of EDTA was attributed to its ability to chelate free metal ions and iron from egg yolk located at the oil-water interface. Gallic acid reduced the levels of both free radicals and lipid hydroperoxides but promoted slightly the oxidative flavor deterioration in mayonnaise and influenced the profile of volatiles. Gallic acid may therefore promote the decomposition of lipid hydroperoxides to volatile oxidation products. Addition of extra emulsifier reduced the lipid hydroperoxide levels but did not influence the level of free radicals or the oxidative flavor deterioration in mayonnaisse; however, it appeared to alter the profile of volatiles. The effect of the emulsifier on the physical structure and rheological properties depended on the presence of antioxidants.

Research paper thumbnail of Effect of Ascorbic Acid on Iron Release from the Emulsifier Interface and on the Oxidative Flavor Deterioration in Fish Oil Enriched Mayonnaise

Journal of Agricultural and Food Chemistry, 1999

This research examines the effect of ascorbic acid (0-800 ppm) on the sensory perception of mayon... more This research examines the effect of ascorbic acid (0-800 ppm) on the sensory perception of mayonnaises containing 16% fish oil and on the levels of iron and copper in the aqueous phase. Ascorbic acid increased the formation of fishy off-flavors in fresh mayonnaise. Simultaneously, the iron concentration increased from below the detection limit (1.8 µM) to 34 µM in the aqueous phase of mayonnaises. Model mayonnaises with various concentrations of egg yolk (1-7% w/w) and ascorbic acid (0-8000 ppm) were prepared. Iron concentrations in the aqueous phase increased with increasing ascorbic acid levels, whereas iron concentrations in the assumed interfacial layer decreased. It is proposed that ascorbic acid is able to complex and reduce Fe 3+ to Fe 2+ from phosvitin in the egg yolk, whereby iron is released from the interface. The ascorbic acid-iron complex subsequently reacts with lipid hydroperoxides, resulting in increased lipid oxidation and in the immediate formation of rancid and fishy off-flavors.

Research paper thumbnail of Partitioning of Selected Antioxidants in Mayonnaise

Journal of Agricultural and Food Chemistry, 1999

This study examined partitioning of alpha-, beta-, and gamma-tocopherol and six polar antioxidant... more This study examined partitioning of alpha-, beta-, and gamma-tocopherol and six polar antioxidants (Trolox, ferulic acid, caffeic acid, propyl gallate, gallic acid, and catechin) in mayonnaise. Partitioning of antioxidants between different phases was determined after separation of mayonnaise by either (a) centrifugation + ultracentrifugation or (b) centrifugation + dialysis. Antioxidants partitioned in accordance with their chemical structure and polarity: Tocopherols were concentrated in the oil phase (93-96%), while the proportion of polar antioxidants in the oil phase ranged from 0% (gallic acid and catechin) to 83% (Trolox). Accordingly, proportions of 6% (Trolox) to 80% (gallic acid and catechin) were found in the aqueous phase. Similar trends were observed after dialysis. After ultracentrifugation, large proportions of polar antioxidants were found in the "emulsion phase" and the "precipitate" (7-34% and 2-7%, respectively). This indicated entrapment of antioxidants at the oil-water interface in mayonnaise. The results signify that antioxidants partitioning into different phases of real food emulsions may vary widely.