Anni Bygvrå Hougaard
Associate Professor
ORCID: 0000-0001-9767-4092
1 - 2 out of 2Page size: 10
- 2016
- Published
Free radical formation by Lactobacillus acidophilus NCFM is enhanced by antioxidants and decreased by catalase
Hougaard, Anni Bygvrå, Kristensen, H. P., Arneborg, Nils, Andersen, Mogens Larsen & Skibsted, Leif Horsfelt, 2016, In: Food Research International. 79, p. 81-87 7 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
The effect of age on Cheddar cheese melting, rheology and structure, and on the stability of feed for cheese powder manufacture
Ray, C. A., Gholamhosseinpour, A., Ipsen, Richard & Hougaard, Anni Bygvrå, 2016, In: International Dairy Journal. 55, p. 38-43 6 p.Research output: Contribution to journal › Journal article › Research › peer-review
ID: 4229594
Most downloads
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761
downloads
Cheese powder without emulsifying salt - processing parameters and stability
Research output: Contribution to conference › Poster › Research
Published -
675
downloads
Emulsifying salt and Cheddar cheese age: functionality in cheese powder production
Research output: Contribution to conference › Poster › Research
Published -
649
downloads
Do food bacteria use radicals to kill each other?
Research output: Contribution to conference › Poster › Research
Published