Kataneh Aalaei
University of Copenhagen
7 Papers
Kataneh Aalaei is an academic researcher from University of Copenhagen. The author has contributed to research in topics: Chemistry & Calcium. The author has an hindex of 3, co-authored 7 publications.
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Papers
Effect of processing on in vitro digestibility (IVPD) of food proteins.
Vibeke Orlien,Kataneh Aalaei,Mahesha M. Poojary,Dennis Sandris Nielsen,Lilia Ahrné,Jorge Ruiz Carrascal +5 more
TL;DR: Proteins are important macronutrients for the human body to grow and function throughout life as discussed by the authors.Although proteins are found in most foods, their very dissimilar digestibility must be taking into con...
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Gastric Digestion of Milk Proteins in Adult and Elderly: Effect of High-Pressure Processing.
TL;DR: In this article, the authors investigated gastric digestion of milk proteins after application of high pressure processing (HPP) at 400 MPa 15 min, 600 MPa 5 min and 600 MPA 15 min using two static in vitro models of adults (INFOGEST) and the elderly in comparison to a fresh untreated raw milk.
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Bioaccessibility of calcium in freeze-dried yogurt based snacks
TL;DR: In this article, a variety of yogurt-based calcium-rich snacks were formulated with pectin, whey protein or casein ingredients and combinations hereof to provide a crisp food matrix after freeze-drying.
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Lime Juice Enhances Calcium Bioaccessibility from Yogurt Snacks Formulated with Whey Minerals and Proteins
TL;DR: The results indicated that whey minerals, a waste from cheese production, may be utilized in snacks enhancing calcium bioaccessibility when combined with lime juice.
10
Infant milk formulae processing: Effect of wet-mix total solids and heat treatment temperature on rheological, emulsifying and nutritional properties
Mariana Rodríguez Arzuaga,Kataneh Aalaei,Denise Felix da Silva,Sylvain Barjon,María Cristina Añón,Analia Graciela Abraham,Lilia Ahrné +6 more
TL;DR: In this article, the effects of total solids (TS) in the wet-mix and pasteurisation temperature on the whey protein (WP) denaturation, rheological behavior, emulsifying properties and available lysine content of a model infant milk formula (IMF) were investigated.
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