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Publikasjoner (10 av 34) Visa alla publikasjoner
Niimi, J., Ahlinder, A., Nilsson Pingel, T., Niimi, C., Höglund, E., Öhgren, C., . . . Nielsen, T. (2023). Saltiness enhancement: Impact of acid added to bread with heterogeneously distributed sodium chloride. Lebensmittel-Wissenschaft + Technologie, 176, Article ID 114557.
Åpne denne publikasjonen i ny fane eller vindu >>Saltiness enhancement: Impact of acid added to bread with heterogeneously distributed sodium chloride
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2023 (engelsk)Inngår i: Lebensmittel-Wissenschaft + Technologie, ISSN 0023-6438, E-ISSN 1096-1127, Vol. 176, artikkel-id 114557Artikkel i tidsskrift (Fagfellevurdert) Published
Abstract [en]

The current global sodium consumption exceeds recommended daily intakes and there is a great need to reduce the sodium content in foods for a healthier society. The current study investigated the effect of combining sensory interaction principles and heterogeneous distribution of NaCl in bread on sensory properties, structure, and NaCl distribution. Breads were prepared in three different arrangements of NaCl distribution: homogenous, layered, and layered with lactic acid. Within each arrangement, four NaCl levels were tested. The breads were evaluated by a sensory panel for perceived saltiness, sourness, and qualitative texture, measured for stiffness, and the NaCl distribution was determined by X-ray fluorescence microscopy (XFM). Perceived saltiness was significantly enhanced in breads beyond heterogeneous NaCl distribution when lactic acid was added. Stiffness measurements were affected by layering of bread, the layers without NaCl were stiffer with an increase in overall salt concentration. The heterogeneous distribution of NaCl in layered breads could be visualised by XFM and textural consequences of layering bread are discussed. The current study demonstrates the potential of combining principles of pulsation of taste and sensory interactions together to enhance salt perception, and hence suggesting the approach as a possible further strategy for NaCl reduction in bread.

sted, utgiver, år, opplag, sider
Academic Press, 2023
Emneord
Heterogeneous salt distribution, Perception, Pulsation, Salt, Sensory interactions, Fluorescence microscopy, Food products, Lactic acid, Sensory perception, Stiffness, Textures, 'current, Heterogeneous distributions, Recommended daily intakes, Sensory panels, Sensory properties, Stiffness measurements, X-ray fluorescence microscopy, Sodium chloride
HSV kategori
Identifikatorer
urn:nbn:se:ri:diva-63980 (URN)10.1016/j.lwt.2023.114557 (DOI)2-s2.0-85147538587 (Scopus ID)
Merknad

Correspondence Address: Niimi J, RISE Research Institutes of Sweden, Sweden. Funding details: Västra Götalandsregionen, RUN 2020–00378; Funding details: VINNOVA, 2020–01824; Funding text 1: The measurements indicated only a little NaCl migration after baking, freezing, storage and thawing, since sharp changes in the chlorine signals were not observed, but rather a gradual transition between the layers (Fig. S6). Also, the signal did not drop to zero in the centre of the layers with no added NaCl. The amount of NaCl migration appeared to be so small that it is not expected to have a significant impact on the perceived saltiness of the breads. Additional measurements were performed using ICP-OES and IC to investigate if the migration of sodium is larger than the observed chlorine migration in the XFM measurements. The migration of sodium was similar or less to that of chlorine, which supported the conclusions drawn from the XFM results (for methodology and a summary of the ICP-OES/IC results see S2.0 and Table S2 in the supplementary material). Given that the ICP-OES/IC measurements showed that chlorine migrated in a similarly strong manner to sodium, it is reasonable to assume that the sodium distribution was adequately represented by chlorine. These measurements with XFM demonstrated its applicability in measuring chlorine ions in bread. Previous applications of XFM were on plant materials such as leaves, seedlings, barley grains, and rice kernels to measure distribution of ions such as zinc, calcium, potassium, and manganese among others. The results demonstrate that XFM can be a useful tool in confirming heterogenous distribution of chlorine ions of NaCl in processed food stuffs, such as breads.This study was performed under the project ReduSalt – Salt Reduction in Foods, a project funded by Sweden's Innovation Agency (Vinnova), grant number 2020–01824. The financial support by Region Västra Götaland, Sweden, grant number RUN 2020–00378, is also gratefully acknowledged.  Funding text 2: This study was performed under the project ReduSalt – Salt Reduction in Foods, a project funded by Sweden's Innovation Agency (Vinnova) , grant number 2020–01824 . The financial support by Region Västra Götaland, Sweden , grant number RUN 2020–00378 

Tilgjengelig fra: 2023-02-22 Laget: 2023-02-22 Sist oppdatert: 2024-03-25bibliografisk kontrollert
Loren, N., Niimi, J., Höglund, E., Albin, R., Rytter, E., Bjerre, K. & Nielsen, T. (2023). Sodium reduction in foods: Challenges and strategies for technical solutions. Journal of Food Science, 88(3), 885
Åpne denne publikasjonen i ny fane eller vindu >>Sodium reduction in foods: Challenges and strategies for technical solutions
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2023 (engelsk)Inngår i: Journal of Food Science, ISSN 0022-1147, E-ISSN 1750-3841, Vol. 88, nr 3, s. 885-Artikkel i tidsskrift (Fagfellevurdert) Published
Abstract [en]

In many parts of the world, sodium consumption is higher than recommended levels, representing one of the most important food-related health challenges and leading to considerable economical costs for society. Therefore, there is a need to find technical solutions for sodium reduction that can be implemented by food producers and within food services. The aims of this review are to discuss the barriers related to sodium reduction and to highlight a variety of technical solutions. The barriers relate to consumer perception, microbiology, processing, and physicochemistry. Existing technical solutions include inhomogeneous salt distribution, coated salt particles, changing particle sizes and forms, surface coating, multisensory combinations, sodium replacements, double emulsions, adapted serum release by microstructure design, and adapted brittleness by microstructure design. These solutions, their implementation and the associated challenges, and applicable product categories are described. Some of these solutions are ready for use or are in their early development stages. Many solutions are promising, but in most cases, some form of adaptation or optimization is needed before application in specific products, and care must always be taken to ensure food safety. For instance, further research and innovation are required in the dynamic evolution of saltiness perception, consumer acceptance, the binding and migration of sodium, juiciness, microbiological safety, and the timing of salt addition during processing. Once implemented, these solutions will undoubtedly support food producers and food services in reducing sodium content and extend the application of the solutions to different foods. © 2022 Research Institutes of Sweden, Swedish Food Federation and Lyckeby Culinar AB.

sted, utgiver, år, opplag, sider
John Wiley and Sons Inc, 2023
Emneord
food, inhomogeneous salt distribution, multisensory, safety, sodium reduction, technical solutions
HSV kategori
Identifikatorer
urn:nbn:se:ri:diva-63988 (URN)10.1111/1750-3841.16433 (DOI)2-s2.0-85147016942 (Scopus ID)
Merknad

 Correspondence Address: Lorén, N. RISE Agriculture and Food, Sweden; email: niklas.loren@ri.se;

Funding details: VINNOVA, 2020‐01824; Funding text 1: This review has been compiled within ReduSalt – Salt Reduction in Foods, a project funded by Sweden's Innovation Agency (Vinnova), grant number 2020‐01824.

Tilgjengelig fra: 2023-02-15 Laget: 2023-02-15 Sist oppdatert: 2023-07-03bibliografisk kontrollert
Nielsen, T., Mihnea, M., Båth, K., Cunha, S., Fereira, R., Fernandes, J., . . . Oliveira, H. (2020). New formulation for producing salmon pâté with reduced sodium content. Food and Chemical Toxicology, 143, Article ID 111546.
Åpne denne publikasjonen i ny fane eller vindu >>New formulation for producing salmon pâté with reduced sodium content
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2020 (engelsk)Inngår i: Food and Chemical Toxicology, ISSN 0278-6915, E-ISSN 1873-6351, Vol. 143, artikkel-id 111546Artikkel i tidsskrift (Fagfellevurdert) Published
Abstract [en]

Reducing consumption of salt, specifically sodium, is one of the most effective ways to improve public health. A novel formulation for producing salmon pâté with reduced sodium content was investigated. Salmon pâtés with three different sodium concentrations were evaluated using microbiological, sensory and chemical analyses. Saltwell®, a natural salt containing a mixture of sodium chloride and potassium chloride, was used for partial substitution of sodium chloride (table salt) alone in the formulation. Replacing 80 % of the sodium chloride with Saltwell®, resulted in a 22 % reduction in sodium, without affecting microbial activity. A trained sensory panel observed minor differences in three of the twelve sensory attributes that were evaluated (coherent texture, saltiness, canned fish flavor). However, these differences were only weakly significant. Saltwell is a viable alternative to sodium chloride to produce seafood products with reduced sodium content without compromising quality and safety.

Emneord
Sodium, potassium, pâté, reduction, salmon, salt, competing financial interests or personal relationships that could have appeared to, influence the work reported in this paper. The authors declare the following, financial interests/personal relationships which may be considered as potential, competing interests:
HSV kategori
Identifikatorer
urn:nbn:se:ri:diva-45167 (URN)10.1016/j.fct.2020.111546 (DOI)2-s2.0-85087761322 (Scopus ID)
Merknad

.

Tilgjengelig fra: 2020-07-15 Laget: 2020-07-15 Sist oppdatert: 2023-06-08bibliografisk kontrollert
Rollini, M., Nielsen, T., Musatti, A., Limbo, S., Piergiovanni, L., Hernandez Munoz, P. & Gavara, R. (2016). Antimicrobial Performance of Two Different Packaging Materials on the Microbiological Quality of Fresh Salmon. Coatings, 6(1), Article ID 6.
Åpne denne publikasjonen i ny fane eller vindu >>Antimicrobial Performance of Two Different Packaging Materials on the Microbiological Quality of Fresh Salmon
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2016 (engelsk)Inngår i: Coatings, ISSN 2079-6412, Vol. 6, nr 1, artikkel-id 6Artikkel i tidsskrift (Fagfellevurdert) Published
Abstract [en]

In the present research the antimicrobial activity of two active packaging materials on the spoilage microbiota of fresh salmon fillets was tested. A PET-coated film (PET: Polyethylene Terephthalate) containing lysozyme and lactoferrin was tested in parallel with a carvacrol-coextruded multilayer film. Salmon fillet samples were stored up to four days at 0 and 5 °C, comparatively. The carvacrol multilayer film was found effective in preventing mesophiles and psychrotrophs at shorter storage time and at lower temperature (4.0 compared to 5.0 log CFU/g in the control sample—CFU: Colony Forming Units). Lysozyme/lactoferrin-coated PET was instead efficient in decreasing H2S-producing bacteria at longer storage time and higher temperature (2.7 instead of 4.7 log CFU/g in the control sample). Even if is not intended as a way to “clean” a contaminated food product, an active package solution can indeed contribute to reducing the microbial population in food items, thus lowering the risk of food-related diseases.

Emneord
active packaging, carvacrol, coextrusion, lysozyme, lactoferrin, coating, salmon
HSV kategori
Identifikatorer
urn:nbn:se:ri:diva-26200 (URN)10.3390/coatings6010006 (DOI)2-s2.0-85053101757 (Scopus ID)
Tilgjengelig fra: 2016-11-23 Laget: 2016-11-23 Sist oppdatert: 2023-06-08bibliografisk kontrollert
Sonesson, U., Lorentzon, K., Andersson, A., Barr, U.-K., Bertilsson, J., Borch, E., . . . Wall, H. (2016). Paths to a sustainable food sector: integrated design and LCA of future food supply chains: the case of pork production in Sweden. The International Journal of Life Cycle Assessment, 21(5), 664-676
Åpne denne publikasjonen i ny fane eller vindu >>Paths to a sustainable food sector: integrated design and LCA of future food supply chains: the case of pork production in Sweden
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2016 (engelsk)Inngår i: The International Journal of Life Cycle Assessment, ISSN 0948-3349, E-ISSN 1614-7502, Vol. 21, nr 5, s. 664-676Artikkel i tidsskrift (Fagfellevurdert) Published
Abstract [en]

Purpose: To describe a more sustainable food sector, a supply chain approach is needed. Changing a supply chain inevitably means that various attributes of the product and its system will change. This project assumed this challenge and delivered detailed descriptions, life cycle assessment (LCA) evaluations, and consequence assessments of the supply chains of six commodities, i.e., milk, cheese, beef, pork, chicken, and bread, from a Swedish region. This paper presents results for the pork supply chain. Methods: In the project setup, experts on production along supply chains designed three scenarios for environmentally improved systems. These scenarios, i.e., the ecosystem, plant nutrients, and climate scenarios, were intended to address different clusters of environmental goals. The next step was to challenge these scenarios by considering their possible consequences for products and systems from the food safety, sensory quality, animal welfare, consumer appreciation, and (for primary production only) cost perspectives. This led to changes in production system design to prevent negative consequences. The final supply chains were quantified using LCA and were again assessed from the three perspectives. Results and discussion: The scenario design approach worked well, thoroughly and credibly describing the production systems. Assessment of consequences bolstered the credibility and quality of the systems and results. The LCA of pig production and smoked ham identified large potentials for improvement by implementing available knowledge: global warming potential (GWP) could be reduced 21–54 % and marine eutrophication by 14–45 %. The main reason for these improvements was improved productivity (approaching the best producers’ current performance), though dedicated measures were also important, resulting in increased nitrogen efficiency, more varied crop rotations for crop production and better production management, and improved animal health and manure management for animal production. Reduced post-farm wastage contributed as did reduced emissions from fertilizer production. Conclusions: The working approach applied was successful in integrating LCA research with food system production expertise to deliver results relevant to supply chain decision-makers. The consequence assessments brought considerable value to the project, giving its results greater credibility. By introducing constraints in the form of “no negative consequences and no increased costs,” the work was “guided” so that the scenario design avoided being hampered by too many opportunities.

sted, utgiver, år, opplag, sider
Springer Ferlag, 2016
Emneord
Consequence assessment, Environment, Food system scenarios, Future food production, LCA, Sustainable food chains
HSV kategori
Identifikatorer
urn:nbn:se:ri:diva-330 (URN)10.1007/s11367-015-0969-5 (DOI)2-s2.0-84944705368 (Scopus ID)
Tilgjengelig fra: 2016-06-17 Laget: 2016-06-17 Sist oppdatert: 2023-10-31bibliografisk kontrollert
Nielsen, T. (2016). Saltreduktion i livsmedel för förbättrad folkhälsa och stärkt konkurrensförmåga..
Åpne denne publikasjonen i ny fane eller vindu >>Saltreduktion i livsmedel för förbättrad folkhälsa och stärkt konkurrensförmåga.
2016 (svensk)Rapport (Annet vitenskapelig)
HSV kategori
Identifikatorer
urn:nbn:se:ri:diva-26199 (URN)
Forskningsfinansiär
VINNOVA, 2015-00265
Tilgjengelig fra: 2016-11-23 Laget: 2016-11-23 Sist oppdatert: 2023-06-08bibliografisk kontrollert
Nielsen, T., Fällström, I. & Bergstrand, K.-J. (2015). Belysningens betydelse för aromen i örter. (ed.).
Åpne denne publikasjonen i ny fane eller vindu >>Belysningens betydelse för aromen i örter.
2015 (engelsk)Rapport (Fagfellevurdert)
Publisher
s. 14
Serie
Tillväxt Trädgård, projekt nr 139..
HSV kategori
Identifikatorer
urn:nbn:se:ri:diva-5663 (URN)30672 (Lokal ID)30672 (Arkivnummer)30672 (OAI)
Tilgjengelig fra: 2016-09-08 Laget: 2016-09-08 Sist oppdatert: 2023-06-08bibliografisk kontrollert
Göransson, L., Barr, U., Borch, E., Nielsen, T., Normann, A. & Lorentzon, K. (2014). Hållbara matvägar – referens- och lösningsscenarier för grisproduktion och framställning av rökt skinka.. Göteborg, Sverige: SIK Institutet för livsmedel och bioteknik
Åpne denne publikasjonen i ny fane eller vindu >>Hållbara matvägar – referens- och lösningsscenarier för grisproduktion och framställning av rökt skinka.
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2014 (svensk)Rapport (Annet vitenskapelig)
sted, utgiver, år, opplag, sider
Göteborg, Sverige: SIK Institutet för livsmedel och bioteknik, 2014
Serie
SIK Rapport, ISSN 0436-2071 ; 887
HSV kategori
Identifikatorer
urn:nbn:se:ri:diva-607 (URN)
Tilgjengelig fra: 2016-06-29 Laget: 2016-06-29 Sist oppdatert: 2023-10-31bibliografisk kontrollert
Bertilsson, J., Barr, U. K., Borch, E., Normann, A., Nielsen, T., Gunnarsson, S., . . . Östergren, K. (2014). Hållbara matvägar – referens- och lösningsscenarier för mjölkproduktion och framställning av konsumtionsmjölk och lagrad ost.. Göteborg, Sverige: SIK Institutet för livsmedel och bioteknik
Åpne denne publikasjonen i ny fane eller vindu >>Hållbara matvägar – referens- och lösningsscenarier för mjölkproduktion och framställning av konsumtionsmjölk och lagrad ost.
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2014 (svensk)Rapport (Annet vitenskapelig)
sted, utgiver, år, opplag, sider
Göteborg, Sverige: SIK Institutet för livsmedel och bioteknik, 2014
Serie
SIK Rapport, ISSN 0436-2071 ; 886
HSV kategori
Identifikatorer
urn:nbn:se:ri:diva-606 (URN)
Forskningsfinansiär
Vinnova, 2011-03764
Tilgjengelig fra: 2016-06-29 Laget: 2016-06-29 Sist oppdatert: 2024-03-22bibliografisk kontrollert
Hessle, A., Barr, U.-K., Borch, E., Florén, B., Nielsen, T. & Hamberg, L. (2014). Hållbara matvägar – referens- och lösningsscenarier för nötköttsproduktion och framställning av ryggbiff.. Göteborg, Sverige: SIK Institutet för livsmedel och bioteknik
Åpne denne publikasjonen i ny fane eller vindu >>Hållbara matvägar – referens- och lösningsscenarier för nötköttsproduktion och framställning av ryggbiff.
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2014 (svensk)Rapport (Annet vitenskapelig)
sted, utgiver, år, opplag, sider
Göteborg, Sverige: SIK Institutet för livsmedel och bioteknik, 2014
Serie
SIK Rapport, ISSN 0436-2071 ; 885
HSV kategori
Identifikatorer
urn:nbn:se:ri:diva-605 (URN)
Tilgjengelig fra: 2016-06-29 Laget: 2016-06-29 Sist oppdatert: 2024-04-10bibliografisk kontrollert
Organisasjoner
Identifikatorer
ORCID-id: ORCID iD iconorcid.org/0000-0002-8796-9070
v. 2.41.0