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Mette Bruni Let

Technical University of Denmark

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Publication

Featured researches published by Mette Bruni Let.

Organic and Biomolecular Chemistry | 2008

Preparation of CLA ascorbyl ester with improved volumetric productivity by an ionic liquid-based reaction system

Bilian Chen; Zheng Guo; Mette Bruni Let; Bena-Marie Lue; Xuebing Xu

A new approach to the enzymatic production of conjugated linoleic acid (CLA) ascorbyl ester with a remarkably high volumetric productivity (120-200 g L(-1)) has been developed, in which strong solvation by tOMA.TFA (methyltrioctylammonium trifluoroacetate) enables a high concentration of ascorbic acid to be applied, and in which t-butanol enhances conversion by changing the equilibrium constant of the activity coefficients. This work has experimentally demonstrated the practicability of achieving efficient reactions of polar compounds at high concentrations in ionic liquids without significant loss of enzyme activity.

Trends in Food Science and Technology | 2008

Antioxidant strategies for preventing oxidative flavour deterioration of foods enriched with n-3 polyunsaturated lipids: a comparative evaluation

Charlotte Jacobsen; Mette Bruni Let; Nina Skall Nielsen; Anne S. Meyer

Journal of Agricultural and Food Chemistry | 2004

Chemical and Olfactometric Characterization of Volatile Flavor Compounds in a Fish Oil Enriched Milk Emulsion

Gudipati Venkateshwarlu; Mette Bruni Let; and Anne S. Meyer; Charlotte Jacobsen

Journal of Agricultural and Food Chemistry | 2007

Lipid Oxidation in Milk, Yoghurt, and Salad Dressing Enriched with Neat Fish Oil or Pre-Emulsified Fish Oil

Mette Bruni Let; Charlotte Jacobsen; Anne S. Meyer

Journal of Agricultural and Food Chemistry | 2007

Ascorbyl palmitate, gamma-tocopherol, and EDTA affect lipid oxidation in fish oil enriched salad dressing differently

Mette Bruni Let; Charlotte Jacobsen; Anne S. Meyer

Journal of Agricultural and Food Chemistry | 2007

Homogenization conditions affect the oxidative stability of fish oil enriched milk emulsions: lipid oxidation.

Mette Bruni Let; Charlotte Jacobsen; Ann-Dorit Moltke Sørensen; Anne S. Meyer

Journal of Agricultural and Food Chemistry | 2004

Modeling the Sensory Impact of Defined Combinations of Volatile Lipid Oxidation Products on Fishy and Metallic Off-Flavors

Gudipati Venkateshwarlu; Mette Bruni Let; and Anne S. Meyer; Charlotte Jacobsen

European Journal of Lipid Science and Technology | 2003

Oxidative flavour deterioration of fish oil enriched milk

Mette Bruni Let; Charlotte Jacobsen; Edwin N. Frankel; Anne S. Meyer

European Journal of Lipid Science and Technology | 2004

Effects of fish oil type, lipid antioxidants and presence of rapeseed oil on oxidative flavour stability of fish oil enriched milk

Mette Bruni Let; Charlotte Jacobsen; Anne S. Meyer

International Dairy Journal | 2005

Sensory stability and oxidation of fish oil enriched milk is affected by milk storage temperature and oil quality

Mette Bruni Let; Charlotte Jacobsen; Anne S. Meyer

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Collaboration

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Charlotte Jacobsen

Technical University of Denmark

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Anne S. Meyer

Technical University of Denmark

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Ann-Dorit Moltke Sørensen

University of Manitoba

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Nina Skall Nielsen

Technical University of Denmark

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Anne-Katrine Regel Landbo

Technical University of Denmark

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Xuebing Xu

Aarhus University

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and Anne S. Meyer

Technical University of Denmark

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Bena-Marie Lue

Aarhus University

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Bilian Chen

Technical University of Denmark

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Caroline P. Baron

Technical University of Denmark

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