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1

3D modelling of coupled mass and heat transfer of a convection-oven roasting process

Feyissa, Aberham Hailu, Gernaey, Krist V., Adler-Nissen, Jens

Journal:

Year:

2013

Language:

english

File:

PDF, 1.65 MB

english, 2013

2

Uncertainty and sensitivity analysis: Mathematical model of coupled heat and mass transfer for a contact baking process

Aberham Hailu Feyissa, Krist V. Gernaey, Jens Adler-Nissen

Journal:

Journal of Food Engineering

Year:

2012

Language:

english

File:

PDF, 992 KB

english, 2012

3

Determination of the degree of hydrolysis of food protein hydrolysates by trinitrobenzenesulfonic acid

Adler-Nissen, Jens

Journal:

Journal of Agricultural and Food Chemistry

Year:

1979

Language:

english

File:

PDF, 928 KB

english, 1979

4

Storage stability study of margarines produced from enzymatically interesterified fats compared to margarines produced by conventional methods. I. Physical properties

Hong Zhang, Charlotte Jacobsen, Jens Adler-Nissen

Journal:

European Journal of Lipid Science and Technology

Year:

2005

Language:

english

File:

PDF, 207 KB

english, 2005

5

Evaluating non-stick properties of different surface materials for contact frying

Saranya Ashokkumar, Jens Adler-Nissen

Journal:

Journal of Food Engineering

Year:

2011

Language:

english

File:

PDF, 455 KB

english, 2011

6

Improvement of the functionality of vegetable proteins by controlled enzymatic hydrolysis

Jens Adler-Nissen, Svend Eriksen, Hans Sejr Olsen

Journal:

Plant Foods for Human Nutrition

Year:

1983

Language:

english

File:

PDF, 718 KB

english, 1983

7

Oxidation in fish oil-enriched mayonnaise: 4. Effect of tocopherol concentration on oxidative deterioration

C. Jacobsen, Karsten Hartvigsen, P. Lund, Marianne K. Thomsen, Leif H. Skibsted, Gunhild Hølmer, Jens Adler-Nissen, Anne S. Meyer

Journal:

European Food Research and Technology

Year:

2001

Language:

english

File:

PDF, 190 KB

english, 2001

8

Microbial survival and odor in laundry

Signe Munk, Charlotte Johansen, Louise H. Stahnke, Jens Adler-Nissen

Journal:

Journal of Surfactants and Detergents

Year:

2001

Language:

english

File:

PDF, 304 KB

english, 2001

9

Production of margarine fats by enzymatic interesterification with silica-granulatedThermomyces lanuginosalipase in a large-scale study

Hong Zhang, Xuebing Xu, Jörgen Nilsson, Huiling Mu, Jens Adler-Nissen, Carl-Erik Høy

Journal:

Journal of the American Oil Chemists' Society

Year:

2001

Language:

english

File:

PDF, 141 KB

english, 2001

10

Modification of margarine fats by enzymatic interesterification: Evaluation of a solid-fat-content-based exponential model with two groups of oil blends

Hong Zhang, Lars Saaby Pedersen, Dorther Kristensen, Jens Adler-Nissen, Hans Christian Holm

Journal:

Journal of the American Oil Chemists' Society

Year:

2004

Language:

english

File:

PDF, 701 KB

english, 2004

11

Antimicrobial enzymes: Applications and future potential in the food industry

Claus Crone Fuglsang, Charlotte Johansen, Stephan Christgau, Jens Adler-Nissen

Journal:

Trends in Food Science & Technology

Year:

1995

Language:

english

File:

PDF, 881 KB

english, 1995

12

Factors affecting the wettability of different surface materials with vegetable oil at high temperatures and its relation to cleanability

Ashokkumar, Saranya, Adler-Nissen, Jens, Møller, Per

Journal:

Applied Surface Science

Year:

2012

Language:

english

File:

PDF, 789 KB

english, 2012

13

Enzymic hydrolysis of proteins for increased solubility

Adler-Nissen, Jens

Journal:

Journal of Agricultural and Food Chemistry

Year:

1976

Language:

english

File:

PDF, 555 KB

english, 1976

14

Simplified equations for transient heat transfer problems at low Fourier numbers

Christensen, Martin Gram, Adler-Nissen, Jens

Journal:

Applied Thermal Engineering

Year:

2015

Language:

english

File:

PDF, 1.15 MB

english, 2015

15

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

Adler-Nissen, Jens

Journal:

Journal of Chemical Technology and Biotechnology Biotechnology

Year:

2008

Language:

english

File:

PDF, 453 KB

english, 2008

16

Production of specific structured lipids by enzymatic interesterification: optimization of the reaction by response surface design

Xuebing Xu, Anja R. H. Skands, Jens Adler-Nissen, Carl-Erik Høy

Journal:

European Journal of Lipid Science and Technology

Year:

1998

Language:

english

File:

PDF, 198 KB

english, 1998

17

Lipozyme IM-catalyzed interesterification for the production of margarine fats in a 1 kg scale stirred tank reactor

Hong Zhang, Xuebing Xu, Huiling Mu, Jörgen Nilsson, Jens Adler-Nissen, Carl-Erik Høy

Journal:

European Journal of Lipid Science and Technology

Year:

2000

Language:

english

File:

PDF, 199 KB

english, 2000

18

Lipozyme IM-catalyzed interesterification for the production of margarine fats in a 1 kg scale stirred tank reactor

Hong Zhang, Xuebing Xu, Huiling Mu, Jörgen Nilsson, Jens Adler-Nissen, Carl-Erik Høy

Journal:

Starch - Stärke

Year:

2000

Language:

english

File:

PDF, 198 KB

english, 2000

19

Melting Properties and Lintnerisation of Potato Starch with Different Degrees of Phosphorylation

Bente Wischmann, Jens Adler-Nissen

Journal:

Starch - Stärke

Year:

2002

Language:

english

File:

PDF, 115 KB

english, 2002

20

Storage stability of margarines produced from enzymatically interesterified fats compared to those prepared by conventional methods – Chemical properties

Hong Zhang, Charlotte Jacobsen, Lars Saaby Pedersen, Morten Würtz Christensen, Jens Adler-Nissen

Journal:

European Journal of Lipid Science and Technology

Year:

2006

Language:

english

File:

PDF, 642 KB

english, 2006

21

Critical assessment of the applicability of superoxide dismutase as an antioxidant in lipid foods

Anne S. Meyer, Karen Rørbæk, Jens Adler-Nissen

Journal:

Year:

1994

Language:

english

File:

PDF, 491 KB

english, 1994

22

Production of structured phospholipids by lipase-catalyzed acidolysis: optimization using response surface methodology

Lifeng Peng, Xuebing Xu, Huiling Mu, Carl-Erik Høy, Jens Adler-Nissen

Journal:

Enzyme and Microbial Technology

Year:

2002

Language:

english

File:

PDF, 204 KB

english, 2002

23

Aeration-controlled formation of acetic acid in heterolactic fermentations

Jens Adler-Nissen, Arnold L. Demain

Journal:

Journal of Industrial Microbiology & Biotechnology

Year:

1994

Language:

english

File:

PDF, 831 KB

english, 1994

24

Oxidation in fish-oil-enriched mayonnaise 1. Assessment of propyl gallate as an antioxidant by discriminant partial least squares regression analysis

C. Jacobsen, Karsten Hartvigsen, P. Lund, Anne S. Meyer, Jens Adler-Nissen, Jens Holstborg, Gunhild Hølmer

Journal:

European Food Research and Technology

Year:

1999

Language:

english

File:

PDF, 403 KB

english, 1999

25

Oxidation in fish oil-enriched mayonnaise3. Assessment of the influence of the emulsion structure on oxidation by discriminant partial least squares regression analysis

C. Jacobsen, Karsten Hartvigsen, Pia Lund, Marianne K. Thomsen, Leif H. Skibsted, Jens Adler-Nissen, Gunhild Hølmer, Anne S. Meyer

Journal:

European Food Research and Technology

Year:

2000

Language:

english

File:

PDF, 196 KB

english, 2000

26

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

Signe Munk, Petra Münch, Louise Stahnke, Jens Adler-Nissen, Peter Schieberle

Journal:

Journal of Surfactants and Detergents

Year:

2000

Language:

english

File:

PDF, 150 KB

english, 2000

27

Purification of specific structured lipids by distillation: Effects on acyl migration

Xuebing Xu, Anja Skands, Jens Adler-Nissen

Journal:

Journal of the American Oil Chemists' Society

Year:

2001

Language:

english

File:

PDF, 1.41 MB

english, 2001

28

A packed-bed enzyme mini-reactor for the production of structured lipids using nonimmobilized lipases

Xuebing Xu, Dequan Zhou, Huiling Mu, Jens Adler-Nissen, Carl-Erik Høy

Journal:

Journal of the American Oil Chemists' Society

Year:

2002

Language:

english

File:

PDF, 66 KB

english, 2002

29

Production of structured lipids in a packed-bed reactor withthermomyces lanuginosalipase

Xuebing Xu, Trine Porsgaard, Hong Zhang, Jens Adler-Nissen, Carl-Erik Høy

Journal:

Journal of the American Oil Chemists' Society

Year:

2002

Language:

english

File:

PDF, 129 KB

english, 2002

30

Continuous wok-frying of vegetables: Process parameters influencing scale up and product quality

Jens Adler-Nissen

Journal:

Journal of Food Engineering

Year:

2007

Language:

english

File:

PDF, 213 KB

english, 2007

31

Mashing of rice with barley malt under non-conventional process conditions for use in food processes

TINA MOE, JENS ADLER-NISSEN

Journal:

International Journal of Food Science & Technology

Year:

1994

Language:

english

File:

PDF, 807 KB

english, 1994

32

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

AMAL ROUHANA, JENS ADLER-NISSEN, URI COGAN, HANNE FRØKIÆR

Journal:

Journal of Food Science

Year:

1996

Language:

english

File:

PDF, 278 KB

english, 1996

33

Comments on Fermentation Technology: Creative Fermentation Technology for the Future

JENS ADLER-NISSEN

Journal:

Journal of Food Science

Year:

2004

Language:

english

File:

PDF, 91 KB

english, 2004

34

Effects of Chemical and Enzymatic Modification on Dough Rheology and Biscuit Characteristics

Lene Pedersen, Karl Kaack, Merete N. Bergsøe, Jens Adler-Nissen

Journal:

Journal of Food Science

Year:

2005

Language:

english

File:

PDF, 359 KB

english, 2005

35

OXIDATION MECHANISMS IN REAL FOOD EMULSIONS: METHOD FOR SEPARATION OF MAYONNAISE BY ULTRACENTRIFUGATION

CHARLOTTE JACOBSEN, ANNE S. MEYER, JENS ADLER-NISSEN

Journal:

Journal of Food Lipids

Year:

1998

Language:

english

File:

PDF, 665 KB

english, 1998

36

LIPASE-CATALYZED PRODUCTION OF STRUCTURED LIPIDS VIA ACIDOLYSIS OF FISH OIL WITH CAPRYLIC ACID

DEQUAN ZHOU, XUEBING XU, HUILING MU, CARL-ERIK HØY, JENS ADLER-NISSEN

Journal:

Journal of Food Lipids

Year:

2000

Language:

english

File:

PDF, 532 KB

english, 2000

37

THE CONTINUOUS WOK — A NEW UNIT OPERATION IN INDUSTRIAL FOOD PROCESSES

JENS ADLER-NISSEN

Journal:

Journal of Food Process Engineering

Year:

2002

Language:

english

File:

PDF, 978 KB

english, 2002

38

Production of structured lipids by lipase-catalysed interesterification in an ultrafiltration membrane reactor

Xuebing Xu, Anja Skands, Gunnar Jonsson, Jens Adler-Nissen

Journal:

Biotechnology Letters

Year:

2000

Language:

english

File:

PDF, 60 KB

english, 2000

39

Oxidation mechanisms in real food emulsions: oil-water partition coefficients of selected volatile off-flavor compounds in mayonnaise

C. Jacobsen, Anne S. Meyer, Jens Adler-Nissen

Journal:

European Food Research and Technology

Year:

1999

Language:

english

File:

PDF, 112 KB

english, 1999

40

Newer uses of microbial enzymes in food processing

Jens Adler-Nissen

Journal:

Trends in Biotechnology

Year:

1987

Language:

english

File:

PDF, 751 KB

english, 1987

41

Robust modelling of heat-induced reactions in an industrial food production process exemplified by acrylamide generation in breakfast cereals

Bo B.B. Jensen, Martin Lennox, Kit Granby, Jens Adler-Nissen

Journal:

Food and Bioproducts Processing

Year:

2008

Language:

english

File:

PDF, 380 KB

english, 2008

42

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

Lene Pedersen, Karl Kaack, Merete N. Bergsøe, Jens Adler-Nissen

Journal:

Journal of Cereal Science

Year:

2004

Language:

english

File:

PDF, 185 KB

english, 2004

43

Antioxidative Effect of Glucose Oxidase and Catalase in Mayonnaises of Different Oxidative Susceptibility. II. Mathematical Modelling

Anette Isaksen, Jens Adler-Nissen

Journal:

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

Year:

1997

Language:

english

File:

PDF, 105 KB

english, 1997

44

Antioxidative Effect of Glucose Oxidase and Catalase in Mayonnaises of Different Oxidative Susceptibility. I. Product Trials

Anette Isaksen, Jens Adler-Nissen

Journal:

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

Year:

1997

Language:

english

File:

PDF, 113 KB

english, 1997

45

New vision technology for multidimensional quality monitoring of continuous frying of meat

Søren Blond Daugaard, Jens Adler-Nissen, Jens Michael Carstensen

Journal:

Year:

2010

Language:

english

File:

PDF, 542 KB

english, 2010

46

Quantification of salt concentrations in cured pork by computed tomography

Christian Vestergaard, Jørgen Risum, Jens Adler-Nissen

Journal:

Year:

2004

Language:

english

File:

PDF, 322 KB

english, 2004

47

Salt distribution in dry-cured ham measured by computed tomography and image analysis

Christian Vestergaard, Søren G. Erbou, Torunn Thauland, Jens Adler-Nissen, Per Berg

Journal:

Year:

2005

Language:

english

File:

PDF, 493 KB

english, 2005

48

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

Christian Vestergaard, Jørgen Risum, Jens Adler-Nissen

Journal:

Year:

2005

Language:

english

File:

PDF, 360 KB

english, 2005

49

Sodium diffusion in cured pork determined by 22Na radiology

Christian Vestergaard, Bertel Lohmann Andersen, Jens Adler-Nissen

Journal:

Year:

2007

Language:

english

File:

PDF, 859 KB

english, 2007

50

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

Anne-Mette Haahr, Allan Bardow, Carsten E. Thomsen, Siri B. Jensen, Birgitte Nauntofte, Merete Bakke, Jens Adler-Nissen, Wender L.P. Bredie

Journal:

Physiology & Behavior

Year:

2004

Language:

english

File:

PDF, 732 KB

english, 2004

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