Mogens L. Andersen
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View article: Dairy powders: Impact of surface composition and heterogeneity on functional properties
Dairy powders: Impact of surface composition and heterogeneity on functional properties Open
International audience
View article: Antioxidant interaction between α-tocopherol and quercetin in homogeneous solutions of peroxidating methyl linoleate
Antioxidant interaction between α-tocopherol and quercetin in homogeneous solutions of peroxidating methyl linoleate Open
Interaction between α-tocopherol and quercetin as antioxidants was studied by quantification of both compounds in air-saturated tert -butyl alcohol as a hydrogen-bonding solvent during oxidation of dissolved methyl linoleate initiated by l…
View article: Oxidative Stability of Fish Oil-Loaded Nanocapsules Produced by Electrospraying Using Kafirin or Zein Proteins as Wall Materials
Oxidative Stability of Fish Oil-Loaded Nanocapsules Produced by Electrospraying Using Kafirin or Zein Proteins as Wall Materials Open
The encapsulation of fish oil by monoaxial electrospraying using kafirin or zein proteins as hydrophobic wall materials was investigated. Kafirin resulted in spherical fish oil-loaded nanocapsules (>50% of capsules below 1 µm), whereas zei…
View article: Fungicidal effect of gaseous ozone in malting barley: Implications for Fusarium infections and grain germination
Fungicidal effect of gaseous ozone in malting barley: Implications for Fusarium infections and grain germination Open
Fungal infections pose a challenge in cereal grains, with Fusarium species, especially in malting barley, causing substantial economic losses and quality degradation. We investigated the effect of gaseous ozone on fungal deactivation and g…
View article: Modelling of beer sensory staleness based on flavour instability parameters
Modelling of beer sensory staleness based on flavour instability parameters Open
Why was the work done: The deterioration of the flavour of fresh beer is challenging for the brewing industry. Despite extensive research on flavour instability, the focus has centred on a limited set of parameters, rather than taking a br…
View article: A novel low-temperature procedure for oleogelation of heat-sensitive oils: Oleogels based on tucumã oil and ethyl cellulose
A novel low-temperature procedure for oleogelation of heat-sensitive oils: Oleogels based on tucumã oil and ethyl cellulose Open
Oleogels are made by structuring oils with an oleogelator, e.g., ethyl cellulose (EC), and can be used as fat replacers in foods. Also, oleogels made from oils rich in bioactives, e.g., tucumã oil (TCO), could possess additional nutritiona…
View article: Phosphorus doped cyanobacterial biochar catalyzes efficient persulfate oxidation of the antibiotic norfloxacin
Phosphorus doped cyanobacterial biochar catalyzes efficient persulfate oxidation of the antibiotic norfloxacin Open
In this study, cyanobacterial biochars (CBs) enriched/doped with non-metallic elements were prepared by pyrolysis of biomass amended with different N, S, and P containing compounds. Their catalytic reactivity was tested for persulfate oxid…
View article: Reactivity and mechanism of the reactions of 4-methylbenzoquinone with amino acid residues in β-lactoglobulin: A kinetic and product investigation
Reactivity and mechanism of the reactions of 4-methylbenzoquinone with amino acid residues in β-lactoglobulin: A kinetic and product investigation Open
Quinones, produced by the oxidation of phenolic compounds, covalently bind to nucleophilic groups on amino acids or proteins. In this study, the reactions of 4-methylbenzoquinone (4MBQ) with β-lactoglobulin (β-LG) and amino acids at neutra…
View article: Predicting the reaction rates between flavonoids and methylglyoxal by combining molecular properties and machine learning
Predicting the reaction rates between flavonoids and methylglyoxal by combining molecular properties and machine learning Open
The kinetics of the reaction between methylglyoxal (MGO) and epigallocatechin gallate have been investigated at pH 7.4 and 37 °C, and the kinetic data were combined with previously obtained data of six other flavonoids to develop a model t…
View article: Temperature affects the kinetics but not the products of the reaction between 4-methylbenzoquinone and lysine
Temperature affects the kinetics but not the products of the reaction between 4-methylbenzoquinone and lysine Open
Quinones are electrophilic compounds that can undergo Michael addition or Schiff base reaction with nucleophilic amines, but the effect of temperature has not been systematically studied. The aim of this study was to characterize how tempe…
View article: Effects of vegetables and fruit with varying physical damage, fungal infection, and soil contamination on stability of aqueous ozone
Effects of vegetables and fruit with varying physical damage, fungal infection, and soil contamination on stability of aqueous ozone Open
The application of aqueous solutions of ozone for surface disinfection is an effective novel green technology with a potential for replacing the use of persistent chemicals in postharvest treatments. However, successful disinfection requir…
View article: Fast peroxydisulfate oxidation of the antibiotic norfloxacin catalyzed by cyanobacterial biochar
Fast peroxydisulfate oxidation of the antibiotic norfloxacin catalyzed by cyanobacterial biochar Open
Peroxydisulfate (PDS) is a common oxidant for organic contaminant remediation. PDS is typically activated by metal catalysts to generate reactive radicals. Unfortunately, as radicals are non-selective and metal catalysts may cause secondar…
View article: Optimization of Beer Brewing by Monitoring α-Amylase and β-Amylase Activities during Mashing
Optimization of Beer Brewing by Monitoring α-Amylase and β-Amylase Activities during Mashing Open
(1) Background: In the current highly competitive brewing industry, most breweries may benefit from a reduction in mashing time. In this study, a novel enzymatic assay format was used to investigate the activities of α-amylase and β-amylas…
View article: Characterisation of protein-polyphenol interactions in beer during forced aging
Characterisation of protein-polyphenol interactions in beer during forced aging Open
Proteins and proteinaceous material were extracted by acetone precipitation of beer that had undergone forced aging through 0 (control), 5 (medium) or 10 (high) heat/chill cycles (60°C 48h/0°C 24h). Size exclusion chromatography analysis o…
View article: The effect of lignocellulosic compounds and monolignols on the soot nanostructure and CO2 reactivity
The effect of lignocellulosic compounds and monolignols on the soot nanostructure and CO2 reactivity Open
The effect of lignocellulosic compounds and monolignols on the soot nanostructure and CO2 reactivity
View article: Investigation of the Michael addition between quinones and amines as a possible mechanism for inhibition of Maillard reactions in foods with plant polyphenols: effects in lactose-free ultra-high-temperature processed milk
Investigation of the Michael addition between quinones and amines as a possible mechanism for inhibition of Maillard reactions in foods with plant polyphenols: effects in lactose-free ultra-high-temperature processed milk Open
Maillard reactions are a major cause of flavor deterioration in many foods including lactose-free (LF) UHT processed milk during storage. Plant polyphenols inhibit the accumulation of Maillard reaction products by trapping reactive carbony…