|
|
|
Anne Boye Strunge Meyer
Associate Professor
Biocentrum-DTU
Technical University of Denmark
Building 221
DK-2800 Kgs. Lyngby
Phone: 4545 2600
Direct: 4525 2598/2991
Fax: 4588 4922
am@biocentrum.dtu.dk
|
 |
 |
Research
Applied enzyme technology, fruit juice processing, fruit polyphenols, polyphenolic antioxidants,
LDL oxidation, rye bread, enzymatic degradation of plant cell wall materials, enzymatic non-starch
polysaccharide hydrolysis, dietary fibres, enzyme kinetics, oxidoreductases, enzymatic protection of
food quality, fish oil
Teaching
27505 - Applied Enzyme Technology
Student projects (MSc and BSc)
Other activities
Project leader: Industry/University Research project: Improved berry juice quality
(budget 8 mio DK.kr.)
Have participated in 2 EU collaborative research projects: ”BIO-HUG” and ”Anthocyanin Bioactivities”
Have participated in several multi-partner research project collaborations in Denmark (Industry/University)
Member of the Editorial Advisory Board of Journal of Food and Agricultural Chemistry
Ad hoc reviewer: Journal of Food Science, Journal of Food and Agricultural Chemistry,
Journal of the Science of Food and Agriculture, International Journal of Food Science and Technology
Selected Publications
Meyer A.S., 2002. Enhanced extraction of antioxidant phenols from wine
and juice press residues via enzymatic polysaccharide hydrolysis, Fruit Processing,
12, 29-33
Meyer A.S., Frankel E.N., 2001. Antioxidant activity of hydroxycinnamic acids on human low-density
lipoprotein oxidation, Methods Enzymol., vol. 335, 256-265
Meyer A.S., Köser C., Adler-Nissen J., 2001. Efficiency of enzymatic and other alternative clarification
and fining treatments on turbidity and haze in cherry juice. J. Agric. Food Chem., 49, 3644-3650
Meyer, A.S., and Landbo, A.-K., 2001. Enzyme-assisted release of phenolic antioxidants from wine and
juice press residues and their effect on human LDL oxidation in vitro, Biologically-active phyto-chemicals
in food (Pfannhauser, W., Fenwick, G.R, Khokhar, S. eds.), 300-302, The Royal Society of Chemistry,
Cambridge, UK
Landbo AK, Meyer AS., 2002. Ascorbic acid improves the antioxidant activity of European grape
juices by improving the juices' ability to inhibit lipid peroxidation of human
LDL in vitro. International Journal of Food Science and Technology;727-35
Bagger-Jørgensen R., Casani S., Meyer A.S., 2002. Microfiltration of black
currant and cherry juice with novel thread filters: Effects of temperature, flow,
and filter pore size on juice quality. J. Food Proc. Eng., 25, 109-124
Landbo A.-K., Meyer A.S., 2001. Ascorbic acid improves the antioxidant activity of European grape juices
to inhibit human LDL oxidation in vitro. Intl. J. Food Sci. Technol., 36, 727-735
Landbo A.-K., Meyer A.S., 2001. Enzyme assisted extraction of antioxidative phenols from black currant
juice press residues (Ribes nigrum). J. Agric. Food Chem., 49, 3169-3177
Landbo A.-K., Meyer A.S., 2001. Enzymatic enhancement and antioxidant activities of anthocyanins and
other phenolic compounds in black currant juice, Biologically-active phytochemicals in food (Pfannhauser, W.,
Fenwick, G.R, Khokhar, S. eds.), 354-356, The Royal Society of Chemistry, Cambridge, UK.
|
|
