Match!
Lars Oddershede Sunesen
Technical University of Denmark
6Publications
5H-index
208Citations
Publications 6
Newest
#2Jeorgos Trihaas (DTU: Technical University of Denmark)H-Index: 3
Last.Louise Heller Stahnke (Chr. Hansen)H-Index: 20
view all 3 authors...
Thirty-two agar sausage models were arranged in a 2(5−1) fractional factorial design to analyse the effects of Penicillium nalgiovense growth, Pediococcus pentosaceus starter, sodium ascorbate, sodium nitrate and temperature on 79 volatiles produced during incubation. The model focused on the outer 10 millimeters of sausages. Ascorbate addition showed clear antioxidative effects, and reduced the amount of more than half of all volatiles but increased concentrations of 2-methyl-propanal and 3-met...
18 CitationsSource
#2Pia Lund (DTU: Technical University of Denmark)H-Index: 16
Last.Gunhild Hølmer (DTU: Technical University of Denmark)H-Index: 25
view all 4 authors...
Abstract The purpose of this work was to study the impact of storage conditions, such as light and temperature, on the development of volatile compounds in processed cheese. Cheese in glass containers was stored at 5, 20 or 37°C in light or darkness for up to 1 yr. Dynamic headspace and gas chromatography/mass spectrometry was used for quantifying 28 volatile organic compounds at eight stages during the storage period. Through principal component analysis, three important storage parameters coul...
18 CitationsSource
#1Lars Oddershede Sunesen (DTU: Technical University of Denmark)H-Index: 5
#2V. DorigoniH-Index: 1
Last.Louise Heller Stahnke (DTU: Technical University of Denmark)H-Index: 20
view all 4 authors...
A commercial production was analysed at six stages during ripening. Water content, pH and bacterial counts were followed, and volatile compounds from sausages were extracted by dynamic headspace sampling and analysed by gas chromatography/mass spectrometry. Total concentrations of all classes increased during ripening. Pepper compound concentrations peaked in the middle of the ripening period. Lipid oxidation products increased especially towards the end of ripening, in particular, the compounds...
60 CitationsSource
#1Daniël Demeyer (UGent: Ghent University)H-Index: 46
#2Marc Raemaekers (UGent: Ghent University)H-Index: 4
Last.S EerolaH-Index: 2
view all 20 authors...
Four types of fermented sausages were prepared: two using Northern technology (Norway and Belgium) and two using Mediterranean technology (Belgium and Italy). Mediterranean sausages showed higher pH values and highest residual amounts of myosin and actin. Free fatty acid concentrations reflected the nature of the raw material, rather than the ripening period. Italian sausages contained the highest amounts of hexanal. Norwegian sausages contained the highest amounts of both free fatty acids and f...
107 CitationsSource
#2V. DorigoniH-Index: 1
Last.Louise Heller StahnkeH-Index: 20
view all 4 authors...
Last.Anny De SmedtH-Index: 1
view all 3 authors...
5 Citations
1