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Dive into the research topics where Anne-Mette Haahr is active.

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Featured researches published by Anne-Mette Haahr.


Journal of Agricultural and Food Chemistry | 2008

Interactions between iron, phenolic compounds, emulsifiers, and pH in omega-3-enriched oil-in-water emulsions

Ann-Dorit Moltke Sørensen; Anne-Mette Haahr; Eleonora Miquel Becker; Leif H. Skibsted; Björn Bergenståhl; Lars Nilsson; Charlotte Jacobsen

The behavior of antioxidants in emulsions is influenced by several factors such as pH and emulsifier type. This study aimed to evaluate the interaction between selected food emulsifiers, phenolic compounds, iron, and pH and their effect on the oxidative stability of n-3 polyunsaturated lipids in a 10% oil-in-water emulsion. The emulsifiers tested were Tween 80 and Citrem, and the phenolic compounds were naringenin, rutin, caffeic acid, and coumaric acid. Lipid oxidation was evaluated at all levels, that is, formation of radicals (ESR), hydroperoxides (PV), and secondary volatile oxidation products. When iron was present, the pH was crucial for the formation of lipid oxidation products. At pH 3 some phenolic compounds, especially caffeic acid, reduced Fe(3+) to Fe(2+), and Fe(2+) increased lipid oxidation at this pH compared to pH 6. Among the evaluated phenols, caffeic acid had the most significant effects, as caffeic acid was found to be prooxidative irrespective of pH, emulsifier type, and presence of iron, although the degrees of lipid oxidation were different at the different experimental conditions. The other evaluated phenols were prooxidative at pH 3 in Citrem-stabilized emulsions and had no significant effect at pH 6 in Citrem- or Tween-stabilized emulsions on the basis of the formation of volatiles. The results indicated that phenol-iron complexes/nanoparticles were formed at pH 6.


European Journal of Lipid Science and Technology | 2000

Protection of fish oil from oxidation by microencapsulation using freeze-drying techniques

Katrin Heinzelmann; Knut Franke; Benny Jensen; Anne-Mette Haahr

(N-3)-Polyunsaturated fatty acids (PUFAs) reduce the risk of coronary heart disease. Cold sea water plankton and plankton-consuming fish are known sources of (n-3)-PUFAs. Enriching normal food components with fish oil is a tool for increasing the intake of (n-3)-PUFAs. Due to the high sensitivity of fish oil with respect to oxidation, it has to be protected from oxygen and light. The investigations presented demonstrate the microencapsulation of fish oil using freeze-drying techniques. Emulsions containing 10% fish oil, 10% sodium caseinate, 10% carbohydrate and 70% water were frozen using different freezing techniques and subsequently freeze-dried. Several parameters regarding formulation and process (addition of antioxidants to the fish oil, use of carbohydrates, homogenisation and freezing conditions, initial freeze-drying temperature, grinding) were varied to evaluate their influence on the oxidative stability of dried microencapsulated fish oil. The shelf life of the produced samples was determined by measuring the development of volatile oxidation products vs. storage time. It could be shown that the addition of antioxidants to fish oil was necessary to produce dried microencapsulated fish oil with an adequate shelf life. The best shelf life was achieved for the dried product which was frozen with a slow freezing rate.


Physiology & Behavior | 2004

Release of peppermint flavour compounds from chewing gum: effect of oral functions

Anne-Mette Haahr; Allan Bardow; Carsten Thomsen; Siri Beier Jensen; Birgitte Nauntofte; Merete Bakke; Jens Adler-Nissen; Wender L.P. Bredie

During chewing, the oral cavity functions like a bellow, forcing volatile flavour compounds into the exhaling air to the nasal compartment. Accordingly, we hypothesised that flavour release from chewing gum is predominantly governed by chewing frequency (CF), although other oral functions, like masseter muscle activity (MMA), chewing force (CFO), and saliva flow rate (SFR), may also play a role. In 10 healthy young males, the retronasal expired air of menthol and menthone from peppermint-flavoured (2%) chewing gum was determined as functions of CF, SFR, MMA, and CFO. The experimental setup comprised three separate series of a 4-min chewing period. These series differed only with respect to CF, i.e., habitual frequency, and 60 and 88 strokes/min. Results showed that more than 50% of the released menthol and menthone could be retrieved in the expired air and saliva. After 2-min of chewing, the concentration of flavour compounds in the expired air depended primarily on MMA and CF, becoming higher with increased MMA and CF. The concentration of flavour compounds in saliva depended primarily on SFR and the duration of the chewing task, becoming lower with high SFR and prolonged chewing duration. An increased volume of saliva in the mouth seemed to keep more flavour compounds in the aqueous phase, thereby diminishing the release via the retronasal route. In conclusion, flavour release to the retronasal compartment was dependent on MMA and CF and influenced by the volume of saliva present in the mouth.


European Journal of Lipid Science and Technology | 2008

Emulsifier type, metal chelation and pH affect oxidative stability of n-3-enriched emulsions

Anne-Mette Haahr; Charlotte Jacobsen


Journal of Agricultural and Food Chemistry | 1999

Isolation and quantification of volatiles in fish by dynamic headspace sampling and mass spectrometry.

Hanne H. F. Refsgaard; Anne-Mette Haahr; Benny Jensen


Journal of Agricultural and Food Chemistry | 2004

Flavor release measurement from gum model system.

Isabel Ovejero-López; Anne-Mette Haahr; Frans van den Berg; Wender L.P. Bredie


Analytical Chemistry | 2003

Flavor release measurement by atmospheric pressure chemical ionization ion trap mass spectrometry, construction of interface and mathematical modeling of release profiles

Anne-Mette Haahr; Henrik Madsen; Jørn Smedsgaard; Wender L.P. Bredie; Louise Heller Stahnke; Hanne H. F. Refsgaard


Flavour Research at the Dawn of the Twenty-first Century - Proceedings of the 10th Weurman Flavour Research Symposium, Beaune, France, 25-28 June, 2002. | 2003

Effect of sweetener on release of flavour compounds from chewing gum

Anne-Mette Haahr; Christine F. Pilsgaard; Louise Heller Stahnke; Wender L.P. Bredie; Hanne H. F. Refsgaard


AOCS annual meeting, St. Louis, Ohio, Missouri, May 2006 and: 2nd meeting on developing functional foods with omega-3 fatty acids, Helsingør, Denmark, June 2006 | 2006

Interaction between antioxidants, emulsifiers and pH in omega-3 enriched oil-in-water emulsions

Ann-Dorit Moltke Sørensen; Anne-Mette Haahr; Lis Berner; Charlotte Jacobsen


Archive | 2005

Flavour release from model systems - In vitro and in vivo instrumental measurements

Anne-Mette Haahr

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Benny Jensen

Technical University of Denmark

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Charlotte Jacobsen

Technical University of Denmark

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Allan Bardow

University of Copenhagen

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