Jeanette Otte
Associate Professor
Ingredient and Dairy Technology
Rolighedsvej 26, 1958 Frederiksberg C
ORCID: 0000-0002-9444-9102
1 - 3 out of 3Page size: 10
- 2012
- Published
Effect of water activity, temperature and pH on solid state lactosylation of ß-lactoglobulin
Thomsen, M. K., Olsen, Karsten, Otte, Jeanette, Sjøstrøm, Kirsten, Werner, B. B. & Skibsted, Leif Horsfelt, 2012, In: International Dairy Journal. 23, 1, p. 1-8 8 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
High pressure treatment of brine enhanced pork affects endopeptidase activity, protein solubility, and peptide formation
Grossi, A. B., Gkarane, V., Otte, Jeanette, Ertbjerg, P. & Orlien, Vibeke, 2012, In: Food Chemistry. 134, 3, p. 1556-1563 8 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Isolation and identification of low molecular weight antioxidant compounds from fermented "chorizo" sausages
Broncano, J. M., Otte, Jeanette, Petrón, M. J., Parra, V. & Timón, M. L., 2012, In: Meat Science. 90, 2, p. 494-501 8 p.Research output: Contribution to journal › Journal article › Research › peer-review
ID: 4226816
Most downloads
-
1276
downloads
Protease-induced gelation of unheated and heated whey proteins: Effects of pH, temperature, and concentrations of protein,enzyme and salts
Research output: Contribution to journal › Journal article › Research › peer-review
Published -
120
downloads
Antioxidant capacity of hydrolyzed porcine tissues
Research output: Contribution to journal › Journal article › Research › peer-review
Published -
58
downloads
Effect of pretreatment on enzymatic hydrolysis of bovine collagen and formation of ACE-inhibitory peptides
Research output: Contribution to journal › Journal article › Research › peer-review
Published