Anni Bygvrå Hougaard

Publikation

Publikationer pr. år 2007 2010 2013 2014 2015 2018 2020

• 17 Tidsskriftartikel
• 5 Poster
• 4 Konferenceabstrakt til konference
• 2 Konferenceabstrakt i proceedings
• 4 Mere
  • 1 Ph.d.-afhandling
  • 1 Konferencebidrag i proceedings
  • 1 Konferenceartikel
  • 1 Review

Publikationer pr. år

Publikationer pr. år

Søgeresultater

• 2020

  Reconstitution behavior of cheese powders: effects of cheese age and dairy ingredients on wettability, dispersibility and total rehydration

  da Silva, D. F., Tziouri, D., Ahrné, L., Bovet, N., Larsen, F. H., Ipsen, R. & Hougaard, A. B., 2020, I: Journal of Food Engineering. 270, 8 s., 109763.

  Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review

  • dispersibility 100%
  • Wettability 99%
  • Cheese 91%
  • wettability 86%
  • Fluid Therapy 83%
  4 Citationer (Scopus)
• 2019

  Cheese powder as emulsifier in oil-in-water (O/W) emulsions: effect of powder concentration and added emulsifying salt during cheese powder manufacture

  da Silva, D. F., Vlachvei, K., Tziouri, D., Hougaard, A. B., Ipsen, R. & Ahrné, L., 2019, I: LWT. 103, s. 266-270 5 s.

  Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review

  • Cheese 100%
  • emulsifiers 88%
  • emulsifying 86%
  • Emulsions 83%
  • Powders 77%
• 2018

  Casein-Based Powders: Characteristics and Rehydration Properties

  Silva, D. F. D., Ahrné, L., Ipsen, R. & Hougaard, A. B., jan. 2018, I: Comprehensive Reviews in Food Science and Food Safety. 17, 1, s. 240-254 15 s.

  Publikation: Bidrag til tidsskrift › Review › peer review

  • Fluid Therapy 100%
  • Caseins 98%
  • rehydration 94%
  • Powders 85%
  • casein 75%
  18 Citationer (Scopus)

• Cheese feed to powder: Effects of cheese age, added dairy ingredients and spray drying temperature on properties of cheese powders

  da Silva Tenório, D. F., Hirschberg, C., Ahrne, L., Hougaard, A. B. & Ipsen, R., nov. 2018, I: Journal of Food Engineering. 237, s. 215-225 11 s.

  Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review

  • Cheese 100%
  • drying temperature 88%
  • spray drying 87%
  • Powders 77%
  • cheeses 72%
  9 Citationer (Scopus)

• Physical and functional properties of cheese powders affected by sweet whey powder addition before or after spray drying

  da Silva, D. F., Ahrne, L., Larsen, F. H., Hougaard, A. B. & Ipsen, R., 1 jan. 2018, I: Powder Technology. 323, s. 139-148 10 s.

  Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review

  • Cheeses 100%
  • Spray drying 97%
  • Spray 62%
  • Physical properties 59%
  • Lactose 54%
  19 Citationer (Scopus)
• 2017

  Effects of different dairy ingredients on the rheological behaviour and stability of hot cheese emulsions

  Kelimu, A., Felix da Silva, D., Geng, X., Ipsen, R. & Hougaard, A. B., 2017, I: International Dairy Journal. 71, s. 35-42 8 s.

  Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review

  • Buttermilk 100%
  • buttermilk 91%
  • sodium caseinate 86%
  • Cheese 84%
  • dried milk 78%
  12 Citationer (Scopus)

• The influence of raw material, added emulsifying salt and spray drying on cheese powder structure and hydration properties

  Felix da Silva, D., Larsen, F. H., Hougaard, A. B. & Ipsen, R., nov. 2017, I: International Dairy Journal. 74, s. 27-38 12 s.

  Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review

  • Cheese 100%
  • spray drying 87%
  • emulsifying 86%
  • Powders 77%
  • cheeses 72%
  13 Citationer (Scopus)
• 2016

  Free radical formation by Lactobacillus acidophilus NCFM is enhanced by antioxidants and decreased by catalase

  Hougaard, A. B., Kristensen, H. P., Arneborg, N., Andersen, M. L. & Skibsted, L. H., 1 jan. 2016, I: Food Research International. 79, s. 81-87 7 s.

  Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review

  • Lactobacillus acidophilus 100%
  • Catalase 68%
  • Free Radicals 66%
  • catalase 56%
  • Antioxidants 52%
  7 Citationer (Scopus)

• 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, R. & Hougaard, A. B., 2016, I: International Dairy Journal. 55, s. 38-43 6 s.

  Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review

  • Cheddar cheese 100%
  • Cheese 99%
  • Rheology 95%
  • rheology 85%
  • melting 79%
  13 Citationer (Scopus)
• 2015

  Catalase expression is modulated by vancomycin and ciprofloxacin and influences the formation of free radicals in Staphylococcus aureus cultures

  Wang, Y., Hougaard, A. B., Paulander, W. E. A., Skibsted, L. H., Ingmer, H. & Andersen, M. L., 2015, I: Applied and Environmental Microbiology. 81, 18, s. 6393-6398 6 s.

  Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review

  6 Citationer (Scopus)

• Emulsifying salt increase stability of cheese emulsions during holding

  Hougaard, A. B., Sijbrandij, A. G., Varming, C., Ardö, Y. M. & Ipsen, R., 1 jun. 2015, I: LWT -Food Science and Technology. 62, 1, Part 1, s. 362-365 4 s.

  Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review

  • Cheese 100%
  • emulsifying 86%
  • Emulsions 83%
  • cheeses 72%
  • emulsions 70%
  19 Citationer (Scopus)

• Redesigning cheese powder for omission of emulsifying salts

  Hougaard, A. B., Varming, C., Hansen, I., Ardö, Y. & Ipsen, R., 2015. 1 s.

  Publikation: Konferencebidrag › Poster › Forskning

  541 Downloads (Pure)
• 2014

  Emulsifying salt and Cheddar cheese age: functionality in cheese powder production

  Hougaard, A. B., Gholamhosseinpour, A., Varming, C., Ardö, Y. & Ipsen, R., 2014. 1 s.

  Publikation: Konferencebidrag › Konferenceabstrakt til konference › Forskning

  526 Downloads (Pure)

• Emulsifying salt and Cheddar cheese age: functionality in cheese powder production

  Hougaard, A. B., Varming, C., Ardö, Y. M. & Ipsen, R., 2014.

  Publikation: Konferencebidrag › Poster › Forskning

  607 Downloads (Pure)

• Emulsifying salt and Cheddar cheese age: functionality in cheese powder production

  Hougaard, A. B., Gholamhosseinpour, A., Varming, C., Ardö, Y. & Ipsen, R., 2014. 1 s.

  Publikation: Konferencebidrag › Poster › Forskning

  452 Downloads (Pure)

• Exchanging emulsifying salt with dairy-based ingredients in cheese powder production

  Hougaard, A. B., Varming, C., Ardö, Y. M. & Ipsen, R., 2014.

  Publikation: Konferencebidrag › Konferenceabstrakt til konference › Forskning

  271 Downloads (Pure)

• Stability of cheese emulsions for spray drying

  Varming, C., Hougaard, A. B., Ardö, Y. M. & Ipsen, R., nov. 2014, I: International Dairy Journal. 39, 1, s. 60-63 4 s.

  Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review

  • Cheese 100%
  • spray drying 87%
  • Emulsions 83%
  • cheeses 72%
  • emulsions 70%
  9 Citationer (Scopus)
• 2013

  Cheese powder without emulsifying salt - processing parameters and stability

  Hougaard, A. B., Varming, C., Johnsen, K. D., Bentsen, B. L., Murciano, A., Ardö, Y. M. & Ipsen, R., 2013.

  Publikation: Konferencebidrag › Poster › Forskning

  688 Downloads (Pure)

• ESR spin trapping for characterization of radical formation in Lactobacillus acidophilus NCFM and Listeria innocua

  Hougaard, A. B., Arneborg, N., Andersen, M. L. & Skibsted, L. H., sep. 2013, I: Journal of Microbiological Methods. 94, 3, s. 205-212 8 s.

  Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review

  • Spin Trapping 100%
  • Lactobacillus acidophilus 91%
  • Listeria 86%
  • Hydroxyl Radical 28%
  • 2,2-dimethyl-5-hydroxy-1-pyrrolidinyloxy 26%
  6 Citationer (Scopus)

• Front face fluorescence spectroscopy and multi-way data analysis for characterization of milk pasteurized using instant infusion

  Hougaard, A. B., Lawaetz, A. J. & Ipsen, R., sep. 2013, I: Lebensmittel - Wissenschaft und Technologie. 53, 1, s. 331-337 7 s.

  Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review

  • Fluorescence Spectrometry 100%
  • fluorescence emission spectroscopy 99%
  • pasteurized milk 96%
  • Milk 72%
  • data analysis 72%
  24 Citationer (Scopus)

• Production af cheese powder without emulsifying salt: effect of processing parameters on rheology and stability of cheese feed

  Hougaard, A. B., Varming, C., Johnsen, K. D., Bentsen, B. L., Murciano, A., Ardö, Y. M. & Ipsen, R., 2013, Annual transactions of the Nordic Rheology Society. Sorvari, A. (red.). Bind 21. s. 315-316 2 s.

  Publikation: Bidrag til bog/antologi/rapport › Konferenceabstrakt i proceedings › Forskning
• 2012

  Do food bacteria use radicals to kill each other?

  Hougaard, A. B., Arneborg, N., Andersen, M. L. & Skibsted, L. H., 2012. 1 s.

  Publikation: Konferencebidrag › Poster › Forskning

  592 Downloads (Pure)
• 2011

  Composition of volatile compounds in bovine milk heat treated by instant infusion pasteurization and their correlation to sensory analysis

  Hougaard, A. B., Vestergaard, J. S., Varming, C., Bredie, W. L. P. & Ipsen, R., feb. 2011, I: International Journal of Dairy Technology. 64, 1, s. 34-44 11 s.

  Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review

  • Pasteurization 100%
  • Sensory analysis 94%
  • Milk 85%
  • pasteurization 71%
  • Volatile Agent 69%
  23 Citationer (Scopus)
• 2010

  Cheese made from instant infusion pasteurized milk: rennet coagulation, cheese composition, texture and ripening

  Hougaard, A. B., Ardö, Y. M. & Ipsen, R., jul. 2010, I: International Dairy Journal. 20, 7, s. 449-458 10 s.

  Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review

  • rennet 100%
  • Pasteurization 80%
  • Cheese 67%
  • pasteurized milk 64%
  • pasteurization 58%
  6 Citationer (Scopus)

• Instant infusion pasteurisation of bovine milk. II. Effects on indigenous milk enzymes activity and whey protein denaturation

  Hammershøj, M., Hougaard, A. B., Vestergaard, J. S., Poulsen, O. & Ipsen, R., maj 2010, I: International Journal of Dairy Technology. 63, 2, s. 197-208 12 s.

  Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review

  • Enzyme activity 100%
  • Denaturation 98%
  • Pasteurization 97%
  • Protein Denaturation 93%
  • Whey Proteins 87%
  11 Citationer (Scopus)

• Instant infusion pasteurization for heat treatment of milk: physical-chemical and functional properties

  Hougaard, A. B., 2010, Department of Food Science, University of Copenhagen. 80 s.

  Publikation: Bog/antologi/afhandling/rapport › Ph.d.-afhandling

• The relation between the physical-chemical properties of milk pasteurized using infusion technology and its suitability for manufacture of cheese

  Hougaard, A. B. & Ipsen, R., 2010, publisher. Editorial Universidad de Granada, s. 164-165 2 s.

  Publikation: Bidrag til bog/antologi/rapport › Konferenceabstrakt i proceedings › Forskning
• 2009

  Instant infusion pasteurisation of bovine milk. I. Effects on bacterial inactivation and physical-chemical properties

  Hougaard, A. B., Hammershøj, M., Vestergaard, J. S., Poulsen, O. & Ipsen, R., 2009, I: International Journal of Dairy Technology. 62, 4, s. 484-492 9 s.

  Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review

  11 Citationer (Scopus)

• Instant infusion pasteurization for gentle heat treatment of milk for cheese making: Rennet coagulation properties

  Hougaard, A. B. & Ipsen, R., 2009, Proceedings of the 5th International Symposium on Food Rheology and Structure. Fischer, P., Pollard, M. & Windhab, E. J. (red.). s. 384-387

  Publikation: Bidrag til bog/antologi/rapport › Konferencebidrag i proceedings › Forskning › peer review
• 2008

  Infusion pasteurization of milk: Influence on the viscosity and casein micelle size

  Hougaard, A. B. & Ipsen, R., 2008. 1 s.

  Publikation: Konferencebidrag › Konferenceabstrakt til konference › Forskning

• Infusion pasteurization of whole milk and skim milk: influence on viscosity and particle size

  Hougaard, A. B. & Ipsen, R., 2008, I: Annual Transactions - The Nordic Rheology Society. s. 215 1 s.

  Publikation: Bidrag til tidsskrift › Konferenceartikel › Forskning › peer review
• 2007

  Infusion pasteurization of skim milk: effects of different time-temperature combinations

  Hougaard, A. B., Hammershøj, M. & Ipsen, R., 2007. 2 s.

  Publikation: Konferencebidrag › Konferenceabstrakt til konference › Forskning