Heddie Mejborn
- 2017
- E-pub ahead of print
Dietary fibre in Europe: current state of knowledge on definitions, sources, recommendations, intakes and relationships to health. / Stephen, Alison M; Champ, Martine M-J; Cloran, Susan J; Fleith, Mathilde; van Lieshout, Lilou; Mejborn, Heddie; Burley, Victoria J.
In: British Journal of Nutrition, 2017.Publication: Research - peer-review › Journal article – Annual report year: 2017
- Published
Initial assessment report under Article 4 of Regulation (EC) No 258/97 Extended use of UV-treated baker’s yeast (Saccharomyces cerevisiae) as a novel food ingredient. / Mejborn, Heddie.
Kgs. Lyngby : National Food Institute, Technical University of Denmark, 2017. 7 p.Publication: Commissioned › Report – Annual report year: 2017
- Published
Initial assessment report under Article 4 of Regulation (EC) No 258/97 Initial assessment of Egg Membrane as a novel food. / Mejborn, Heddie.
Kgs. Lyngby : National Food Institute, Technical University of Denmark, 2017. 10 p.Publication: Commissioned › Report – Annual report year: 2017
- Published
Perspective: A Definition for Whole-Grain Food Products-Recommendations from the Healthgrain Forum. / Ross, Alastair B.; van der Kamp, Jan-Willem; King, Roberto; Lê, Kim-Anne; Mejborn, Heddie; Seal, Chris J.; Thielecke, Frank.
In: Advances in Nutrition, Vol. 8, No. 4, 2017, p. 525-531.Publication: Research - peer-review › Journal article – Annual report year: 2017
- 2016
- Published
Effekten af stegetid og -temperatur på kvaliteten af spiseolier. / Jacobsen, Charlotte; Holmer, Iben; Simony Jensen, Jenny; Stampe Madsen, Stine; Lund-Larsen, Martin; Mejborn, Heddie.
Søborg : DTU Fødevareinstituttet, Danmarks Tekniske Universitet, 2016. 42 p.Publication: Research - peer-review › Report – Annual report year: 2016
- Published
Mechanisms behind cancer risks associated with consumption of red and processed meat. / Mejborn, Heddie; Biltoft-Jensen, Anja Pia; Hansen, Max; Licht, Tine Rask; Olesen, Pelle Thonning; Sørensen, Ilona Kryspin.
Søborg : National Food Institute, Technical University of Denmark, 2016. 73 p.Publication: Research - peer-review › Report – Annual report year: 2016
- Published
Substantial equivalence evaluation of Isomalto-oligosaccharides in relation to Regulation EC 258/97. / Mejborn, Heddie.
Søborg : National Food Institute, Technical University of Denmark, 2016. 3 p.Publication: Commissioned › Report – Annual report year: 2017
- Published
Substantial equivalent evaluation of African chia seeds (Salvia hispanica L.) in relation to Regulation EC 258/97 : An evaluation of Indian chia seeds. / Mejborn, Heddie.
Søborg : National Food Institute, Technical University of Denmark, 2016. 4 p.Publication: Commissioned › Report – Annual report year: 2017
- Published
Substantial equivalent evaluation of African chia seeds (Salvia hispanica L.) in relation to Regulation EC 258/97 : An evaluation of African chia seeds. / Mejborn, Heddie.
Søborg : National Food Institute, Technical University of Denmark, 2016. 4 p.Publication: Commissioned › Report – Annual report year: 2017
- Published
Substantial equivalent evaluation of seeds from Chia (Salvia hispanica L.) in relation to Regulation EC 258/97. / Mejborn, Heddie.
Søborg : National Food Institute, Technical University of Denmark, 2016. 5 p.Publication: Commissioned › Report – Annual report year: 2017