Marianne Nissen Lund
Professor
Ingredient and Dairy Technology
Rolighedsvej 26, 1958 Frederiksberg C
Inflammation, Metabolism and Oxidation
Blegdamsvej 3
2200 København N.
Member of:
ORCID: 0000-0001-8708-2210
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Pulsed electric field (PEF) as an efficient technology for food additives and nutraceuticals development
Poojary, Mahesha Manjunatha, Lund, Marianne N. & Barba, F. J., 2020, Pulsed Electric Fields to Obtain Healthier and Sustainable Food for Tomorrow . Barba, F., Parniakov, O. & Wiktor, A. (eds.). Academic Press, p. 65-99Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review
ID: 4223072
Most downloads
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6080
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Protein oxidation in meat during chill storage
Research output: Book/Report › Ph.D. thesis › Research
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2949
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Green tea extract alters the functional properties of meat emulsions by generation of protein cross-links
Research output: Contribution to conference › Poster › Research
Published -
2841
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Quantification of protein carbonyls in meat by DNPH-ELISA analysis
Research output: Contribution to conference › Poster › Research
Published