Preferencje help
Polish version English version Język
Widoczny [Schowaj] Abstrakt
Liczba wyników

Znaleziono wyników: 6

Liczba wyników na stronie
Pierwsza strona wyników Pięć stron wyników wstecz Poprzednia strona wyników Strona / 1 Następna strona wyników Pięć stron wyników wprzód Ostatnia strona wyników

Wyniki wyszukiwania

help Sortuj według:

help Ogranicz wyniki do:
Pierwsza strona wyników Pięć stron wyników wstecz Poprzednia strona wyników Strona / 1 Następna strona wyników Pięć stron wyników wprzód Ostatnia strona wyników
1

Dietary fibres - important parts of high quality food and feeds

100%
Bjergegaard C., Sorensen H., Sorensen S.
Journal of Animal and Feed Sciences
|
1997
|
tom 06
|
nr 2
145-161
2

Dietary fibres and associated compounds in rape seed and biorefined rape seed products compared to DF in pea

100%
Bjergegaard C., Sorensen H., Sorensen S.
Journal of Animal and Feed Sciences
|
1997
|
tom 06
|
nr 2
163-184
3

Intact glucosinolates as bioactive food components

100%
Sorensen S., Blok Frandsen H., Sorensen H., Sorensen J. C.
Polish Journal of Food and Nutrition Sciences
|
2011
|
tom 61
|
nr Suppl.1
4
Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
Content available

Quantitative extraction of oil from plant material with supercritical carbon dioxide

100%
Buskov S., Sorensen H., Sorensen J. C., Sorensen S.
Polish Journal of Food and Nutrition Sciences
|
1997
|
tom 06
|
nr 3
Supercritical fluid extraction (SFE) both with CO2 and CO2/hexane has been developed as a method of analysis for lipids in cruciferous oilseed, rapeseed products and lupin. The SFE procedure used for quantitative determination of oil was compared to traditional Soxhlet oil extraction. The quantitative values obtained with SFE were equal to those obtained with the Soxhlet procedure with respect to oil and fat contents. The oil obtained by SFE had a much lower phosphorus content (below 14 mg/kg compared to 200-530 mg/kg in oil obtained with Soxhlet). When adding hexane to the supercritical fluid in concentrations varying from 50 to 150 mL/L CO2, the solubility of oil in the fluid could be raised up to 600%, from about 30 mg/g without addition of modifier to nearly 200 mg/g when using continuous addition of 150 mL hexane/ L CO2. The phosphorus content was still lower than in oil from Soxhlet (20-64 mg/kg). Therefore, extraction of oil with SFE opens the possibility for selective removal of oil before separate extraction and determination of amphiphilic compounds, e.g. phospholipids. The carotenoid and chlorophyl content in different oils from SFE and Soxhlet were evaluated by UV-VIS determinations. The presence of other amphiphilic compounds was verified and sinapic acid was found to be a quantitatively dominating phenolic compound.
5
Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
Content available

Effect of dietary fibre fractions on in vitro digestibility of rapeseed napin proteins

88%
Joehnke M. S., Sorensen S., Bjergegaard C., Markedal K. E., Sorensen J. C.
Polish Journal of Food and Nutrition Sciences
|
2018
|
tom 68
|
nr 4
Protein digestibility may be Influenced by the presence of dietary fibre affecting the nutritional quality of a feed or food product. This study investigated the interplay between rapeseed (Brassica napus L.) protein and fibre constituents separated by industrially scalable pilot plant processing and recombined in mixed samples. Total dietary fibre (TDF) fractions were isolated from rapeseed hulls (TDF-RH) and purifi ed rapeseed embryo fibres (TDF-RE). The effect of TDF sources on in vitro protein digestibility (IVPD) of a rapeseed protein concentrate rich in napin proteins (RP2) was assessed at three inclusion levels (200, 333, and 500 mg/g DM) using a sequential transient proteolysis by pepsin (1 h) and pancreatin (1 h). The IVPD of RP2 was dose-dependently decreased upon addition of hull fibres at all inclusion levels (8.9-26.6%; P<0.05), whereas the effect of embryo fibres was of a markedly lower magnitude and only signifi cant at the medium to high levels (7.3-8.9%; P<0.05). These results demonstrated that TDF fractions obtained from rapeseed differentially affect the protein digestibility of rapeseed napin proteins depending on the fibre source and inclusion level.
6
Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
Content available

Effects of novel processing techniques on glucosinolates and membrane associated myrosinases in broccoli

64%
Blok Frandsen H., Ejdrup Markedal K., Martin-Belloso O., Sanchez-Vega R., Soliva-Fortuny R., Sorensen H., Sorensen S., Sorensen J. C.
Polish Journal of Food and Nutrition Sciences
|
2014
|
tom 64
|
nr 1
High pressure/high temperature (HP/HT) and pulsed electric field (PEF) treatment of food are among the novel processing techniques considered as alternatives to conventional thermal food processing. Introduction of new processing techniques with fast and gentle processing steps may reveal new possibilities for preservation of healthy bioactive compounds in processed food. However, effects on various food components due to autolysis and fast reactions prior to the applied HP/HT or PEF need to be considered as the total contribution of processing steps affects the obtained food quality. The present experiments were performed on broccoli (Brassica oleracea var. Italica) florets, purée and juice. Specific focus was given to effects of HP/HT and PEF processing on the content of glucosinolates and activities of myrosinase isoenzymes (EC.3.2.1.147) in the broccoli preparations. Certain conditions applied in HP/HT processing of broccoli florets were able to maintain a high level of intact glucosinolates. Treatment at 700 MPa and 20°C for 10 min was found to inactivate myrosinase activity, but also pressure treatments at 300 MPa and 20°C were able to maintain a high level of intact glucosinolates present in the untreated broccoli florets. PEF processing of broccoli purée and juice showed that the myrosinase activities resulted in nearly total glucosinolate transformations as result of autolysis during puréeing and juice making prior to the PEF processing. These data demonstrated that insight into potential effects on myrosinase activities from application of PEF processing implies specific focus on the sample steps preceding the PEF processing.
Pierwsza strona wyników Pięć stron wyników wstecz Poprzednia strona wyników Strona / 1 Następna strona wyników Pięć stron wyników wprzód Ostatnia strona wyników
JavaScript jest wyłączony w Twojej przeglądarce internetowej. Włącz go, a następnie odśwież stronę, aby móc w pełni z niej korzystać.