M
Mette Bruni Let
Researcher at Technical University of Denmark
Publications - 18
Citations - 1367
Mette Bruni Let is an academic researcher from Technical University of Denmark. The author has contributed to research in topics: Lipid oxidation & Fish oil. The author has an hindex of 16, co-authored 18 publications receiving 1279 citations. Previous affiliations of Mette Bruni Let include Novozymes & University of Massachusetts Amherst.
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Antioxidant strategies for preventing oxidative flavour deterioration of foods enriched with n-3 polyunsaturated lipids: a comparative evaluation
TL;DR: In this article, the authors compared the antioxidant efficacies of a range of commercially available antioxidants in a number of fish oil enriched real food emulsions (milk, milk drink, salad dressing, mayonnaise and selected model emulsion) and found that the same antioxidant exerts different effects in different systems.
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Chemical and olfactometric characterization of volatile flavor compounds in a fish oil enriched milk emulsion.
TL;DR: This study examined the volatiles profiles of fish oil enriched milk during cold storage for 14 days by dynamic headspace sampling followed by gas chromatography-mass spectrometry analyses, and reported on appearance of these decatrienals in food emulsions having a relatively low peroxide value.
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Lipid oxidation in milk, yoghurt, and salad dressing enriched with neat fish oil or pre-emulsified fish oil.
TL;DR: Overall, it seemed that application of neat fish oil was a good option for preserving the final quality in yoghurt and dressings, but a pre-emulsion may still be considered for the fish oil enrichment of certain food products, for example, milk.
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Modeling the sensory impact of defined combinations of volatile lipid oxidation products on fishy and metallic off-flavors.
TL;DR: It is suggested that (E,Z)-2,6-nonadienal and 1-penten-3-one could be useful markers for fishy and metallic off-flavors in fish oil and fish oil enriched foods.
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Ascorbyl palmitate, gamma-tocopherol, and EDTA affect lipid oxidation in fish oil enriched salad dressing differently
TL;DR: A combination of all three antioxidants completely inhibited oxidation during storage, indicating that the prooxidant effects of ascorbyl palmitate were reverted or overshadowed by EDTA and gamma-tocopherol.