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Publications (10 of 27) Show all publications
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.
Open this publication in new window or tab >>Antimicrobial Performance of Two Different Packaging Materials on the Microbiological Quality of Fresh Salmon
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2016 (English)In: Coatings, ISSN 2079-6412, Vol. 6, no 1, article id 6Article in journal (Refereed) 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

National Category
Materials Engineering
Identifiers
urn:nbn:se:ri:diva-26200 (URN)10.3390/coatings6010006 (DOI)
Available from: 2016-11-23 Created: 2016-11-23 Last updated: 2018-08-14Bibliographically approved
Nielsen, T. (2016). Saltreduktion i livsmedel för förbättrad folkhälsa och stärkt konkurrensförmåga..
Open this publication in new window or tab >>Saltreduktion i livsmedel för förbättrad folkhälsa och stärkt konkurrensförmåga.
2016 (Swedish)Report (Other academic)
National Category
Food Science
Identifiers
urn:nbn:se:ri:diva-26199 (URN)
Funder
VINNOVA, 2015-00265
Available from: 2016-11-23 Created: 2016-11-23 Last updated: 2018-08-14Bibliographically approved
Nielsen, T., Fällström, I. & Bergstrand, K.-J. (2015). Belysningens betydelse för aromen i örter. (ed.). Paper presented at .
Open this publication in new window or tab >>Belysningens betydelse för aromen i örter.
2015 (English)Report (Refereed)
Publisher
p. 14
Series
Tillväxt Trädgård, projekt nr 139..
National Category
Natural Sciences
Identifiers
urn:nbn:se:ri:diva-5663 (URN)30672 (Local ID)30672 (Archive number)30672 (OAI)
Available from: 2016-09-08 Created: 2016-09-08 Last updated: 2018-08-14Bibliographically approved
Ali, L., Alsanius, B., Rosberg, A., Svensson, B., Nielsen, T. & Olsson, M. (2012). Effects of nutrition strategy on the levels of nutrients and bioactive compounds in blackberries (ed.). European Food Research and Technology, 234(1), 33-44
Open this publication in new window or tab >>Effects of nutrition strategy on the levels of nutrients and bioactive compounds in blackberries
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2012 (English)In: European Food Research and Technology, ISSN 1438-2377, E-ISSN 1438-2385, Vol. 234, no 1, p. 33-44Article in journal (Refereed) Published
Abstract [en]

The effects of nutrition strategy on levels of nutrients and bioactive compounds in fruit and leaves of blackberries were studied in greenhouse-grown blackberry plants fertilised with combinations of two levels (low, high) of nitrogen (60 and 100 kg ha -1, respectively) and potassium (66.4 and 104 kg ha -1, respectively). Plant concentrations of organic phytochemicals were quantitatively analysed by high-performance liquid chromatography. High amounts of both fertilisers produced high amounts of all nutrients and bioactive compounds analysed in fruit except total acidity and ellagic acid. There were major differences in compounds affecting taste in fruit, e. g., sugars (fructose and glucose), total soluble solids and pH, and also in anthocyanin content. The concentrations of secondary metabolites, vitamin C and ellagic acid in fruit also varied significantly between treatments, although the differences were smaller. Storage of blackberries showed variable effects in the different levels of compounds, and the changes found were small. Nutrient regime did not affect blackberry leaves to the same extent, and only minor changes were found. The findings show that by optimising plant nutrition, phytonutrient levels can be maximised and maintained in fresh and stored berry crops, especially those grown in greenhouses, where conditions can easily be regulated. © 2011 Springer-Verlag.

Keywords
Food Engineering, Livsmedelsteknik
National Category
Food Science
Identifiers
urn:nbn:se:ri:diva-8520 (URN)10.1007/s00217-011-1604-8 (DOI)
Available from: 2016-09-08 Created: 2016-09-08 Last updated: 2018-08-14Bibliographically approved
Nielsen, T. & Leufven, A. (2008). The effect of modified atmosphere packaging on the quality of Honeoye and Korona strawberries (ed.). Food Chemistry, 107(3), 1053-1063
Open this publication in new window or tab >>The effect of modified atmosphere packaging on the quality of Honeoye and Korona strawberries
2008 (English)In: Food Chemistry, ISSN 0308-8146, E-ISSN 1873-7072, Vol. 107, no 3, p. 1053-1063Article in journal (Refereed) Published
Abstract [en]

Strawberries (cultivars Honeoye and Korona) were stored in perforated polypropylene bags at 5 °C for 10 days. Unpackaged strawberries were used as a reference. Several quality parameters were monitored during the storage period. The packaged strawberries retained their weight throughout the experiment as opposed to the unpackaged samples which lost 1.5% of their weight per day because of dehydration. The aroma profile of Honeoye strawberries was not affected by storage in modified atmospheres. In Korona fruits, on the other hand, there was a considerable increase in ethyl acetate levels, indicating unwanted metabolism caused by the altered gas composition. The production of potential off-odours was, however, not possible to distinguish in the sensory analyses of the strawberries. The results indicated that storage in a modified atmosphere (11-14% O2 and 9-12% CO2) can be used to maintain the quality of Honeoye and Korona strawberries for a longer time, than if kept in air in open containers. © 2007 Elsevier Ltd. All rights reserved.

Keywords
Food Engineering, Livsmedelsteknik
National Category
Food Science
Identifiers
urn:nbn:se:ri:diva-8570 (URN)10.1016/j.foodchem.2007.09.025 (DOI)
Available from: 2016-09-08 Created: 2016-09-08 Last updated: 2018-08-14Bibliographically approved
Nielsen, T., Bergstrom, B. & Borch, E. (2008). The origin of off-odours in packaged rucola (Eruca sativa) (ed.). Food Chemistry, 110(1), 96-105
Open this publication in new window or tab >>The origin of off-odours in packaged rucola (Eruca sativa)
2008 (English)In: Food Chemistry, ISSN 0308-8146, E-ISSN 1873-7072, Vol. 110, no 1, p. 96-105Article in journal (Refereed) Published
Abstract [en]

Rucola (Eruca sativa) was decontaminated and then reinoculated with selected microorganisms. The produce was then stored in three different atmospheres and at two temperatures. The accumulation of off-odours in the packaging headspace was analysed. A dozen compounds were detected by olfactometry but only dimethyl sulphide and dimethyl disulphide were considered to have a strong or moderate intensity. Thus, they were identified as the substances causing an unpleasant smell inside the bags. Inoculation with microorganisms resulted in higher production of off-odours. Samples inoculated with Pseudomonadaceae&Xanthamonadaceae were particularly potent in producing the two sulphides. The off-odour problem was much more prominent in samples that were kept in a packaging material that did not allow gas exchange resulting in oxygen levels below 1%. Higher levels of sulphides were detected at 8 °C than at 4 °C. © 2008 Elsevier Ltd. All rights reserved.

Keywords
Food Engineering, Livsmedelsteknik
National Category
Food Science
Identifiers
urn:nbn:se:ri:diva-8569 (URN)10.1016/j.foodchem.2008.01.063 (DOI)
Available from: 2016-09-08 Created: 2016-09-08 Last updated: 2018-08-14Bibliographically approved
Andersson, T., Nielsen, T. & Wesslen, B. (2005). Degradation of low density polyethylene during extrusion.: III. Volatile compounds in extruded films creating off-flavor (ed.). Journal of Applied Polymer Science, 95(4), 847-858
Open this publication in new window or tab >>Degradation of low density polyethylene during extrusion.: III. Volatile compounds in extruded films creating off-flavor
2005 (English)In: Journal of Applied Polymer Science, ISSN 0021-8995, E-ISSN 1097-4628, Vol. 95, no 4, p. 847-858Article in journal (Refereed) Published
Abstract [en]

This study was aimed at finding a correlation between the experienced off-flavor in packaged foods and the presence of specific degradation products in PE packaging films. The possibility to trap degradation products by chemical reactions with scavengers, that is, zeolites and maleic anhydride grafted LLDPE, were investigated. This trapping would prevent the degradation products from migrating to the polymer film surface and further into food in contact with the film. This work concludes that off-flavor in water packed in LDPE-films depends on extrusion temperature and the content of oxidation products in the polymer film. At lower extrusion temperatures, reactive additives to the LDPE material could control the release of off-flavor giving compo nents. Adsorbents, such as zeolites, which are able to adsorb degradation products, are effective also at higher extrusion temperatures. The amount of oxidized degradation products in the films correlated well to the perceived off-flavor in the packed water. The presence of aldehydes and ketones have a clear impact on the off-flavor. The best correlation between off-flavor and oxidized components were found for C7-C9 ketones, and aldehydes in the range of C5 to C8. © 2004 Wiley Periodicals, Inc.

Keywords
Food Engineering, Livsmedelsteknik
National Category
Food Science
Identifiers
urn:nbn:se:ri:diva-8829 (URN)10.1002/app.21278 (DOI)
Available from: 2016-09-08 Created: 2016-09-08 Last updated: 2018-08-14Bibliographically approved
Andersson, T., Holmgren, M., Nielsen, T. & Wesslen, B. (2005). Degradation of low density polyethylene during extrusion.: IV. Off-flavor compounds in extruded films of stabilized LDPE (ed.). Journal of Applied Polymer Science, 95(3), 583-595
Open this publication in new window or tab >>Degradation of low density polyethylene during extrusion.: IV. Off-flavor compounds in extruded films of stabilized LDPE
2005 (English)In: Journal of Applied Polymer Science, ISSN 0021-8995, E-ISSN 1097-4628, Vol. 95, no 3, p. 583-595Article in journal (Refereed) Published
Abstract [en]

This study was aimed at finding a correlation between the experienced off-flavor in packed foods and the presence of specific degradation products in LDPE pack-aging films. The possibility to trap degradation products by chemical reactions with scavengers, i.e., a zeolite additive or antioxidants, was investigated This would prevent degradation products from migrating to the polymer film surface and further into food in contact with the film. It was found that off-flavor noted in water packed in LDPE films depended on extrusion temperature and exposure time for the melt to oxygen, that is, the parameters that influence the contents of oxidation products that are able to migrate from the polymer film. It was also found that adsorption of oxidative degradation products in a zeolite additive or protection of LDPE by using antioxidants could prevent off-flavor in the packed product (water). However, the antioxidant should be selected with regard to extrusion temperature because thermal instability in the additive might jeopardize the intended effect. Multifunctional antioxidants seem to provide improved protection, the most effective one evaluated in this work being Irganox E201, i.e., vitamin E. Concentrations of oxidized degradation products are well correlated to the perceived off-flavor in the packed water. The highest correlation between off-flavor and oxidized components was found for ketones in the range of C 7 to C9 and aldehydes in the range of C6 to C9. © 2004 Wiley Periodicals, Inc.

Keywords
Food Engineering, Livsmedelsteknik
National Category
Food Science
Identifiers
urn:nbn:se:ri:diva-8828 (URN)10.1002/app.21264 (DOI)
Available from: 2016-09-08 Created: 2016-09-08 Last updated: 2018-08-14Bibliographically approved
Widén, H., Leufven, A. & Nielsen, T. (2005). Identification of chemicals, possibly originating from misuse of refillable PET bottles, responsible for consumer complaints about off-odours in water and soft drinks (ed.). Food Additives and Contaminants, 22(7), 681-692
Open this publication in new window or tab >>Identification of chemicals, possibly originating from misuse of refillable PET bottles, responsible for consumer complaints about off-odours in water and soft drinks
2005 (English)In: Food Additives and Contaminants, ISSN 0265-203X, E-ISSN 1464-5122, Vol. 22, no 7, p. 681-692Article in journal (Refereed) Published
Abstract [en]

Mineral water and soft drinks with a perceptible off-odour were analysed to identify contaminants originating from previous misuse of the refillable polyethylene terephthalate (PET) bottle. Consumers detected the off-odour after opening the bottle and duly returned it with the remaining content to the producers. The contaminants in question had thus been undetected by the in-line detection devices (so-called 'sniffers') that are supposed to reject misused bottles. GC-MS analysis was carried out on the headspace of 31 returned products and their corresponding reference products, and chromatograms were compared to find the possible off-odour compounds. Substances believed to be responsible for the organoleptic change were 2-methoxynaphthalene (10 bottles), dimethyl disulfide (4), anethole (3), petroleum products (4), ethanol with isoamyl alcohol (1) and a series of ethers (1). The mouldy/musty odour (5 bottles) was caused by trichloroanisole in one instance. In some cases, the origins of the off-odours are believed to be previous consumer misuse of food products (liquorice-flavoured alcohol, home-made alcohol containing fusel oil) or non-food products (cleaning products, petroleum products, oral moist snuff and others). The results also apply to 1.5-litre recyclable PET bottles, since the nature and extent of consumer misuse can be expected to be similar for the two bottle types. © 2005 Taylor & Francis Group Ltd.

Keywords
Food Engineering, Livsmedelsteknik
National Category
Food Science
Identifiers
urn:nbn:se:ri:diva-8552 (URN)10.1080/02652030500159987 (DOI)16019844 (PubMedID)
Available from: 2016-09-08 Created: 2016-09-08 Last updated: 2018-08-14Bibliographically approved
Andersson, T., Forsgren, G. & Nielsen, T. (2005). The effects of selected aldehydes, ketones and carboxylic acids on off-flavours in water (ed.). International journal of food science & technology, 40(9), 993-1004
Open this publication in new window or tab >>The effects of selected aldehydes, ketones and carboxylic acids on off-flavours in water
2005 (English)In: International journal of food science & technology, ISSN 0950-5423, E-ISSN 1365-2621, Vol. 40, no 9, p. 993-1004Article in journal (Refereed) Published
Abstract [en]

The effects of selected aldehydes, ketones and carboxylic acids on the development of off-flavours in water were studied. Combinations of hexanal, octanal, 2-octanone, 5-nonanone, hexanoic acid and nonanoic acid were rated by the off-flavour intensities they created in water at concentrations just at or below the threshold value of each analyte. Two different sensory panels evaluated the off-flavours induced by different combinations of the analytes. The observations of the two panels agreed well. From these studies, it could be concluded that aldehydes play an important role in the development of off-flavours intensities in water. There were synergistic effects between aldehydes and ketones, as well as between aldehydes and carboxylic acids. Small amounts of aldehydes and carboxylic acids - well below their respective threshold values - caused an increase in the off-flavour intensity. No synergism between ketones and carboxylic acids could be observed. © 2005 Institute of Food Science and Technology Trust Fund.

Keywords
Food Engineering, Livsmedelsteknik
National Category
Food Science
Identifiers
urn:nbn:se:ri:diva-8732 (URN)10.1111/j.1365-2621.2005.01033.x (DOI)
Available from: 2016-09-08 Created: 2016-09-08 Last updated: 2018-08-14Bibliographically approved
Identifiers
ORCID iD: ORCID iD iconorcid.org/0000-0002-8796-9070

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