• Kemitorvet, 204, 112

    2800 Kgs. Lyngby

    Denmark

1995 …2023

Research output per year

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Research Output

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Book chapter
2018

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

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

The use of antioxidants in the preservation of food emulsion systems

Jacobsen, C. & Moltke Sørensen, A-D., 2015, Handbook of Antioxidants for Food Preservation. Elsevier, p. 389-412

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

Role of hydrophobicity on antioxidant activity in lipid dispersions, From the polar paradox to the cut-off theory

Laguerre, M., Sørensen, A-D. M., Bayrasy, C., Lecomte, J., Jacobsen, C., Decker, E. A. & Villeneuve, P., 2013, Lipid Oxidation: Challenges in food systems. Logan, A., Nienaber, U. & Pan, X. S. (eds.). United States of America: AOCS Press

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

2012

Composition and health benefits of potato peels

Farvin, S., Surendraraj, A. & Jacobsen, C., 2012, Potatoes: Production, Consumption and Health Benefits. Caprara, C. (ed.). New York: Nova Science Publishers, (Agriculture Issues and Policies).

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

Sensory and quality properties of fresh, frozen and packaged fish

Hyldig, G., Nielsen, J., Jacobsen, C. & Nielsen, H. H., 2012, Advances in meat, poultry and seafood packaging. Kerry, J. P. (ed.). Woodhead Publishing, p. 154-170

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

Chemical processes responsible for quality deterioration in fish

Jacobsen, C., Nielsen, H. H., Jørgensen, B. & Nielsen, J., 2010, Chemical deterioration and physical instability of food and beverages. Andersen, M. & Skibsted, L. H. (eds.). British Welding Research Association, Vol. Part 2. p. 439-465 824 p.

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

Enrichment of foods with omega-3 fatty acids: A multidisciplinary challenge

Jacobsen, C., 2010, The Annals of the New York Academy of Sciences. Blackwell Publishing, p. 141-150

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

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

2009

Processing of marine lipids and factors affacting their quality when used for functional foods

Jacobsen, C., Rustad, T., Nielsen, N. S., Falch, E., Jansson, S. & Storr, I., 2009, Marine functional food. Luten, J. B. (ed.). Wageningen: Wageningen Academic Publishers, Vol. 2. p. 89-114 176 p.

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

2008

Healthy polyunsaturated fatty acids (PUFAs) for food enrichment

Jacobsen, C. & Bruni Let, M., 2008, Food fortification and supplementation: Technological, safety and regulatory aspects. Ottaway, P. B. (ed.). Boca Raton: CRC Press, p. 60-87

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

Measuring oxidative stability in functional lipids

Jacobsen, C., 2008, Handbook of lipid enzymology. Xu, X. (ed.). 1 ed. Boca Raton: CRC Press, 700 p.

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

Preventing lipid oxidation in seafood

Jacobsen, C., Undeland, I., Storrø, I., Rustad, T., Hedges, N. & Medina, I., 2008, Improving seafood products for the consumer. Børresen, T. (ed.). Cambridge: British Welding Research Association, p. 426-460

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

2007

Optimization of oxidative stability of omega-3 enriched foods

Jacobsen, C. & Nielsen, N. S., 2007, Long-chain omega-3 specialty oils. Breivik, H. (ed.). Dundee: Oily Press, p. 197-217

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

2006

Application of functional lipids in foods

Jacobsen, C., Timm Heinrich, M. & Nielsen, N. S., 2006, Nutraceutical and speciality lipids and their co-products. Shahidi, F. (ed.). Boca Raton: CRC Press, p. 341-364

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

Oxidative stability of fish oil enriched yoghurts

Jacobsen, C., Bruni Let, M., Andersen, G. & Meyer, A. S., 2006, Seafood research from fish to dish, quality, safety and processing of wild and farmed fish. Luten, J. B., Jacobsen, C., Bekaert, K., Sæbø, A. & Oehlenschläger, J. (eds.). Wageningen: Wageningen Academic Publishers, p. 71-86

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

Using polyunsaturated fatty acids (PUFA) as functional ingredients

Jacobsen, C. & Bruni Let, M., 2006, Improving the fat contents of food. Williams, C. M. & Buttriss, J. (eds.). Cambridge: Woodhead Publishing, p. 341-364

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

2004

Developing polyunsaturated fatty acids as functional ingredients

Jacobsen, C., 2004, Functional foods, diet, cardiovascular disease and diabetes. Arnoldi, A. (ed.). Cambridge: Woodhead, p. 307-332

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