Research group for Bioactives – Analysis and Application

  • Kemitorvet, Bygning 202

    DK-2800 Kgs Lyngby

    Denmark

Research Output

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Book chapter
2018

Antioxidant properties of seaweed-derived substances

Hermund, D. B., 2018, Bioactive Seaweeds for Food Application - Natural Ingredients for Healthy Diets. Academic Press, p. 201-221

Research output: Chapter in Book/Report/Conference proceedingBook chapterResearchpeer-review

Biopolymers for the Nano-microencapsulation of Bioactive Ingredients by Electrohydrodynamic Processing

García Moreno, P. J., Mendes, A. C. L., Jacobsen, C. & Chronakis, I. S., 2018, Polymers for Food Applications. T. J. G. (ed.). Springer, p. 447-479

Research output: Chapter in Book/Report/Conference proceedingBook chapterResearchpeer-review

Fish Discards as Source of Health-Promoting Biopeptides

Pérez-Gálvez, R., Espejo-Carpio, F. J., Morales-Medina, R., García Moreno, P. J., Guadix-Escobar, A. & Guadix-Escobar, E., 2018, Alternative and Replacement Foods. Holban, A. M. & Grumezescu, A. M. (eds.). Academic Press, Vol. 17. p. 177-204

Research output: Chapter in Book/Report/Conference proceedingBook chapterResearchpeer-review

2016

Oxidative Stability and Shelf Life of Food Emulsions

Jacobsen, C., 2016, Oxidative Stability and Shelf Life of Foods Containing Oils and Fats. Academic Press, p. 287-312 26 p.

Research output: Chapter in Book/Report/Conference proceedingBook chapterResearchpeer-review

2015

Fish Oils: Composition and Health Effects

Jacobsen, C., 2015, Encyclopedia of Food and Health. Elsevier, p. 686-692

Research output: Chapter in Book/Report/Conference proceedingBook chapterResearchpeer-review

2014

Antioxidative strategies to minimize oxidation in formulated food systems containing fish oils and omega 3 fatty acids

Jacobsen, C., Horn, A. F., Sørensen, A-D. M., Farvin, K. H. S. & Nielsen, N. S., 2014, Antioxidants and Functional Components in Aquatic Foods. Kristinsson, H. G. (ed.). Iowa, USA: Wiley-Blackwell, p. 127-150

Research output: Chapter in Book/Report/Conference proceedingBook chapterResearchpeer-review

Omega-3 fatty acids-enriched foods: health benefits and challenges

Jacobsen, C., 2014, Bioactive Compounds from Marine Foods: Plant and Animal Sources. Wiley-Blackwell, p. 153-172

Research output: Chapter in Book/Report/Conference proceedingBook chapterResearchpeer-review

2013

Enrichment of emulsified foods with omega-3 fatty acids

Jacobsen, C., Horn, A. F. & Nielsen, N. S., 2013, Food enrichment with omega-3 fatty acids. Cambridge England: Woodhead Publishing, p. 336-352

Research output: Chapter in Book/Report/Conference proceedingBook chapterResearchpeer-review

Stabilization of omega-3 oils and enriched foods using antioxidants

Jacobsen, C., Sørensen, A-D. M. & Nielsen, N. S., 2013, Food enrichment with omega-3 fatty acids. Cambridge, England: Woodhead Publishing, p. 130-149

Research output: Chapter in Book/Report/Conference proceedingBook chapterResearchpeer-review

2011

Omega-3 PUFAs as food ingredi

Jacobsen, C., 2011, Functional foods: concept to product. 2 ed. Cambridge England: Woodhead Publishing, p. 401-424

Research output: Chapter in Book/Report/Conference proceedingBook chapterResearchpeer-review

2010

Oxidation of fish oils and foods enriched with omega-3 polyunsaturated fatty acids

Jacobsen, C., 2010, Oxidation in foods and beverages and antioxidant applications. Woodhead Publishing, p. 156-182

Research output: Chapter in Book/Report/Conference proceedingBook chapterResearchpeer-review

Understanding and reducing oxidative flavour deterioration in foods

Jacobsen, C., 2010, Oxidation in foods and beverages and antioxidant applications. Woodhead Publishing, p. 122-142

Research output: Chapter in Book/Report/Conference proceedingBook chapterResearchpeer-review