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  • 1. Abrahamsson, C.
    et al.
    Nordstierna, L.
    Bergenholtz, J.
    Altskär, Annika
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Nyden, M.
    Magnetically induced structural anisotropy in binary colloidal gels and its effect on diffusion and pressure driven permeability2014In: Soft Matter, ISSN 1744-683X, E-ISSN 1744-6848, Vol. 10, no 24, 4403-4412 p.Article in journal (Refereed)
    Abstract [en]

    We report on the synthesis, microstructure and mass transport properties of a colloidal hydrogel self-assembled from a mixture of colloidal silica and nontronite clay plates at different particle concentrations. The gel-structure had uniaxial long-range anisotropy caused by alignment of the clay particles in a strong external magnetic field. After gelation the colloidal silica covered the clay particle network, fixing the orientation of the clay plates. Comparing gels with a clay concentration between 0 and 0.7 vol%, the magnetically oriented gels had a maximum water permeability and self-diffusion coefficient at 0.3 and 0.7 vol% clay, respectively. Hence the specific clay concentration resulting in the highest liquid flux was pressure dependent. This study gives new insight into the effect of anisotropy, particle concentration and bound water on mass transport properties in nano/microporous materials. Such findings merit consideration when designing porous composite materials for use in for example fuel cell, chromatography and membrane technology. © 2014 the Partner Organisations.

  • 2. Abrahamsson, C.
    et al.
    Siahpoosh, M.
    Altskär, Annika
    SIK – Institutet för livsmedel och bioteknik.
    Nyden, M.
    Composite silica gel as test bed for flow in nano porous materials2011In: European Cells and Materials, ISSN 1473-2262, E-ISSN 1473-2262, Vol. 21, no SUPPL.1, 27- p.Article in journal (Refereed)
  • 3.
    Abrahamsson, K
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska institutet för konserveringsforskning.
    Effect of various chemicals on production of toxin by Clostridium botulinum, type E1964Report (Refereed)
  • 4.
    Abrahamsson, K
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska institutet för konserveringsforskning.
    Hållbarhet och kvalitet hos färska jordgubbar : en litteraturstudie1962Report (Refereed)
  • 5.
    Abrahamsson, K
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska institutet för konserveringsforskning.
    Strålpastörisering av livsmedel : studievistelse i USA den 4/7-21/12 19621963Report (Refereed)
  • 6.
    Abrahamsson, K.
    SIK – Svenska institutet för konserveringsforskning.
    Studier över inverkan av olika kemikalier på toxinproduktionen hos Clostridium Botulinum typ E1964In: Nordisk Hygienisk Tidskrift, Vol. 45, no 1, 49-58 p.Article in journal (Other academic)
  • 7.
    Abrahamsson, K
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska institutet för konserveringsforskning.
    Studier över inverkan av olika kemikalier på toxinproduktionen hos Clostridium botulinum typ E: Studies on the effect of different chemical inhibitors on the toxinproduction of Clostridium botulinum type E1964Report (Refereed)
  • 8.
    Abrahamsson, K.
    et al.
    SIK – Svenska institutet för konserveringsforskning.
    DeSilva, N.N.
    Molin, Nils
    SIK – Svenska institutet för konserveringsforskning.
    Toxin production by Clostridium botulinum, type E, in vacuumpacked, irradiated fresh fish in relation to changes of the associated microflora1965In: Canadian Journal of Microbiology, Vol. 11, no 3, 523-529 p.Article in journal (Refereed)
  • 9. Abrahamsson, K.
    et al.
    Gullmar, B.
    Molin, Nils
    SIK – Svenska institutet för konserveringsforskning.
    The effect of temperature on toxin formation and toxin stability of clostridium botulinum, type E, in different environments1966In: Canadian Journal of Microbiology, Vol. 12, no 2, 385-394 p.Article in journal (Refereed)
  • 10.
    Adamek, P
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedelsforskning.
    Heat resistant fungi : a literature study1996Report (Refereed)
  • 11.
    Adamek, P
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska livmedelsinstitutet.
    Identifiering av mögelsvampar1986Report (Refereed)
  • 12.
    Adamek, P
    SIK – Institutet för livsmedelsforskning.
    Mögelsvampar1991Report (Refereed)
  • 13.
    Adamek, P
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedelsforskning.
    Mögelsvampar - en introduktion till livsmedelsmykologi1995Report (Refereed)
  • 14.
    Adamek, Petr
    SIK – Svenska livmedelsinstitutet.
    Mögelsvampen naturens egen Dr Jekyll och Mr Hyde.1988In: Livsmedelsteknik, Vol. 30, no 3, 70-71 p.Article in journal (Other academic)
  • 15. Ahlgren, M.
    et al.
    Gustafsson, I.-B.
    Hall, Gunnar
    SIK – Institutet för livsmedel och bioteknik.
    Attitudes and beliefs directed towards ready meal consumption.2004In: Food Service Technology, Vol. 4, no 4, 159-169 p.Article in journal (Refereed)
  • 16. Ahlgren, M.
    et al.
    Gustafsson, I.-B.
    Hall, Gunnar
    SIK – Institutet för livsmedel och bioteknik.
    Buyers' demands for ready meals: Influenced by gender and who will eat them.2006In: Journal of Foodservice, Vol. 7, 205-211 p.Article in journal (Refereed)
  • 17. Ahlgren, M.
    et al.
    Gustafsson, I.-B.
    Hall, Gunnar
    SIK – Institutet för livsmedel och bioteknik.
    The impact of the meal situation on the consumption of ready meals.2005In: International Journal of Consumer Studies, Vol. 29, 485-492 p.Article in journal (Refereed)
  • 18.
    Ahlgren, Mia
    SIK – Institutet för livsmedel och bioteknik.
    Ready meal consumption - when, where, why and by whom?2004Report (Other academic)
  • 19.
    Ahlgren, S
    SIK – Institutet för livsmedel och bioteknik.
    Environmental impact of chemical and mechanical weed control in agriculture : a comparing study using Life Cycle Assessment (LCA) methodology2004Report (Other academic)
  • 20. Ahlqvist, J.
    et al.
    Dainiak, M.B.
    Kumar, A.
    Hornsten, Gunnar E.
    Galaev, I.Yu.
    Mattiasson, B.
    Monitoring the production of inclusion bodies during fermentation and enzyme-linked immunosorbent assay analysis of intact inclusion bodies using cryogel minicolumn plates2006In: Analytical Biochemistry, ISSN 0003-2697, E-ISSN 1096-0309, Vol. 354, no 2, 229-237 p.Article in journal (Refereed)
    Abstract [en]

    A novel minicolumn chromatographic method to monitor the production of inclusion bodies during fermentation and an enzyme-linked immunosorbent assay (ELISA) system allowing direct analysis of the particles with surface-displayed antigens are described. A 33-kDa protein containing 306 amino acids with three sulfur bridges produced as inclusion bodies was labeled with polyclonal antibodies against 15 amino acid (anti-A15) and 17 amino acid (anti-B17) residues at the N- and C-terminal ends of the protein, respectively. Labeled particles were bound to macroporous monolithic protein A-cryogel adsorbents inserted into the open-ended wells of a 96-well plate (referred to as protein A-cryogel minicolumn plate). The concept behind this application is that the binding degree of inclusion bodies from lysed fermentation broth to the cryogel minicolumns increases with an increase in their concentration during fermentation. The technique allowed us to monitor the increase in the production levels of the inclusion bodies as the fermentation process progressed. The system also has a built-in quality parameter to ensure that the target protein has been fully expressed. Alternatively, inclusion bodies immobilized on phenyl-cryogel minicolumn plate were used in indirect ELISA based on anti-A15 and anti-B17 antibodies against terminal amino acid residues displayed on the surface of inclusion bodies. Drainage-protected properties of the cryogel minicolumns allow performance of successive reactions with tested immunoglobulin G (IgG) samples and enzyme-conjugated secondary IgG and of enzymatic reaction within the adsorbent. © 2006 Elsevier Inc. All rights reserved.

  • 21. Ahlqvist, J.
    et al.
    Kumar, A.
    Sundstrom, H.
    Ledung, E.
    Hornsten, E.G.
    Enfors, S.-O.
    Affinity binding of inclusion bodies on supermacroporous monolithic cryogels using labeling with specific antibodies2006In: Journal of Biotechnology, ISSN 0168-1656, E-ISSN 1873-4863, Vol. 122, no 2, 216-225 p.Article in journal (Refereed)
    Abstract [en]

    A new chromatographic method based on affinity supermacroporous monolithic cryogels is developed for binding and analyzing inclusion bodies during fermentation. The work demonstrated that it is possible to bind specific IgG and IgY antibodies to the 15 and 17 amino acids at the terminus ends of a 33 kDa target protein aggregated as inclusion bodies. The antibody treated inclusion bodies from lysed fermentation broth can be specifically retained in protein A and pseudo-biospecific ligand sulfamethazine modified supermacroporous cryogels. The degree of binding of IgG and IgY treated inclusion bodies to the Protein A and sulfamethazine gels are investigated, as well as the influence of pH on the sulfamethazine ligand. Optimum binding of 78 and 72% was observed on both protein A and sulfamethazine modified cryogel columns, respectively, using IgG labeling of the inclusion bodies. The antibody treated inclusion bodies pass through unretained in the sulfamethazine supermacroporous gel at pH that does not favour the binding between the ligand on the gel and the antibodies on the surface of inclusion bodies. Also the unlabeled inclusion bodies went through the gel unretained, showing no non-specific binding or trapping within the gel. These findings may very well be the foundation for the building of a powerful analytical tool during fermentation of inclusion bodies as well as a convenient way to purify them from fermentation broth. These results also support our earlier findings [Kumar, A., Plieva, F.M., Galaev, I.Yu., Mattiasson, B., 2003. Affinity fractionation of lymphocytes using a monolithic cyogel. J. Immunol. Methods 283, 185-194] with mammalian cells that were surface labeled with specific antibodies and recognized on protein A supermacroporous gels. A general binding and separation system can be established on antibody binding cryogel affinity matrices. © 2005 Elsevier B.V. All rights reserved.

  • 22.
    Ahlqvist, Josefin
    SIK – Institutet för livsmedel och bioteknik.
    Using monolithic cryogels for direct capture of inclusion bodies during fermentation - a way to monitor the process2006Report (Other academic)
  • 23.
    Ahlqvist, Josefin
    SIK – Institutet för livsmedel och bioteknik.
    Using monolithic cryogels for direct capture of inclusion bodies during fermentation - a way to monitor the process2006Report (Refereed)
  • 24. Ahlstrom, R.
    et al.
    Baird, J.C.
    Jonsson, I.
    School children's preferences for food combinations1990In: Food Quality and Preference, ISSN 0950-3293, E-ISSN 1873-6343, Vol. 2, no 3, 155-165 p.Article in journal (Refereed)
    Abstract [en]

    Students from the 4th, 8th and 11th grades (N = 177) expressed their opinions as to which foodstuffs belong together in a meal. They did this by selecting and grouping cards that depicted the names and pictures of 25 foodstuffs typically offered in their school lunches. Subjects were allowed to create up to 10 different meals under one of four instructions. The cards were dispensed from a specially designed box that could hold single or multiple copies of each food item. Younger students created significantly more meals with few components than did the older students. The types of foodstuffs selected and their groupings were highly similar across grades and for both boys and girls. The meals tended to correspond to those actually available in the school lunch program, but more than 50% of the creations were unique in that each of them was produced by one or two students. These findings suggest that school nutritionists and administrators should strive for maximum variety in their lunch menus. © 1991.

  • 25.
    Ahrné, Lilia
    et al.
    SIK – Institutet för livsmedel och bioteknik.
    Andersson, C.-G.
    Floberg, P.
    Rosen, J.
    Lingnert, Hans
    SIK – Institutet för livsmedel och bioteknik.
    Effect of crust temperature and water content on acrylamide formation during baking of white bread: Steam and falling temperature baking2007In: Lebensmittel-Wissenschaft + Technologie, ISSN 0023-6438, E-ISSN 1096-1127, Vol. 40, no 10, 1708-1715 p.Article in journal (Refereed)
    Abstract [en]

    The effect of crust temperature and water content on acrylamide formation was studied during the baking of white bread. To assess the effect of over-baking, we used a full factorial experimental design in which the baking time was increased by 5 and 10 min at each baking temperature. Additional experiments were performed with steam baking and falling temperature baking. Immediately after baking, the crust was divided into the outer and inner crust fractions, and the water content and acrylamide concentration of each fraction was measured. The outer crust had a significantly lower water content and higher acrylamide concentration than the inner crust did. Crust temperature in combination with water content had a significant effect on acrylamide formation, higher temperatures resulting in higher acrylamide concentrations. However, at very high temperatures and lower water contents, acrylamide concentration was observed to decrease, though the bread colour was then unacceptable for consumption. Steam and falling temperature baking, on the other hand, decreased the acrylamide content while producing bread crust with an acceptable colour. The lowest acrylamide values and an acceptable crust colour were produced by steam baking. © 2007 Swiss Society of Food Science and Technology.

  • 26.
    Ahrné, Lilia
    et al.
    SIK – Institutet för livsmedel och bioteknik.
    Chamayou, A.
    Dewettinck, K.
    Depypere, F.
    Dumoulin, E.
    Fitzpatrick, J.
    Processing of food powders2008In: Food Materials Science: Principles and Practice, 341-368 p.Article in journal (Refereed)
    Abstract [en]

    The development of formulation engineering concepts in food manufacturing and the demand for diversity in food products has driven a substantial market increase for food ingredients. Most ingredients are supplied in powder form and therefore a better understanding of dispersed solid food systems is important both for food ingredient manufactures and food producers. © 2008 Springer Science+Business Media, LLC.

  • 27.
    Ahrné, Lilia
    et al.
    SIK – Institutet för livsmedel och bioteknik.
    Frias, J.
    Oliveira, F.A.R.
    Singh, R.P.
    Modelling textural changes of vegetables during acidification under isothermal and non-isothermal conditions2001In: Acta Horticulturae, ISSN 0567-7572, Vol. 566, 323-328 p.Article in journal (Refereed)
    Abstract [en]

    Acidification can be used to improve the quality of canned vegetables because it can decrease thermal processing requirements. Moreover, there is some evidence that acidified vegetables retain a better texture than non-acidified ones. Optimisation of the acidification processes requires the knowledge of the relationship between texture and thermal process at low/moderate temperature. The main objective of this work was the modelling of textural changes of vegetables during acidification under isothermal conditions, and the application of the model to predict textural changes in non-isothermal processes. Turnip was the vegetable used in the experiments. The effect of pre-treatments (blanching, freezing/thawing, calcium addition and vacuum infusion of water before acidification) on the kinetics of textural changes during acidification was also studied. Turnips were acidified in acetic acid under isothermal (20, 50, 70, 80, 90 and 100°C) and non-isothermal conditions (20 to 90°C). Texture was modelled by a two subtract first order kinetic model, assuming an Arrhenius-type dependence of the rate constants on temperature. The model parameters were estimated by nonlinear regression. At temperatures lower then 70°C no significant changes in texture were detected. At higher temperatures the model showed a good fit to the data for all the conditions tested. Acidification decreased the percentage of heat labile substrate from 96% to 62%, thus improving firmness retention. The parameters of the kinetic model estimated under isothermal conditions provided an adequate prediction of texture changes under non-isothermal conditions. The methodology developed in this work can be further applied to model the textural changes of vegetables during other thermal processes, such as drying, blanching, and frying.

  • 28.
    Ahrné, Lilia
    et al.
    SIK – Institutet för livsmedel och bioteknik.
    Gonzalez-Martinez, G.
    Sjoholm, I.
    Nilsson, Katarina
    SIK – Institutet för livsmedel och bioteknik.
    Improvement of texture by modifying processing conditions2003In: Acta Horticulturae, ISSN 0567-7572, Vol. 604, 277-283 p.Article in journal (Refereed)
    Abstract [en]

    Fruit and vegetable processors, faced with the challenge of gaining and maintaining a healthy position in the competitive fruit and vegetable sector, are optimising traditional processes towards product quality. Using frozen potatoes as a case study, the aim of this study was to evaluate the potential of improving the texture of potatoes by modifying the processing conditions. The texture of processed frozen potatoes is the result of the integral effect of the unit operations applied through the production chain. Production of frozen potatoes includes a blanching, a freezing, thawing/cooking step before being served. In this study, blanching temperatures from 70 to 97 °C up to 10 minutes were tested and combined with freezing by two freezing methods, impingement and air-blast freezing. The texture was measured after cooking of frozen potatoes in boiling water. Besides texture, water holding capacity, microstructural evaluation and pectinmethylesterase (PME) activity were determined. Blanching of potatoes prior to freezing can both improve water holding capacity and texture of potatoes, but this effect depends on the freezing rate and blanching temperature. Potatoes frozen with fastest freezing method are firmer and hold more water than the ones frozen by air-blast freezing. Blanching at 70 °C can lead to potatoes that after cooking retain a firmer texture, compared with blanching at 90 °C. The duration of the blanching treatment has also an important effect on texture changes. The studies of PME activity showed a good correlation between texture and PME for blanching at 90 °C, but for blanching at 70°C and longer times, the development of texture does not seem to be solely related to PME activity. Microstructural studies showed that the differences in texture are due to differences in the degree of starch gelatinisation and integrity of the cellular structure.

  • 29.
    Ahrné, Lilia
    et al.
    SIK – Institutet för livsmedel och bioteknik.
    Pereira, N.R.
    Staack, N.
    Floberg, P.
    Microwave convective drying of plant foods at constant and variable microwave power2007In: Drying Technology, ISSN 0737-3937, E-ISSN 1532-2300, Vol. 25, no 42193, 1149-1153 p.Article in journal (Refereed)
    Abstract [en]

    Microwave convective drying of plant foods is a promising process due to the shorter drying time and better product quality. High microwave power decreases the drying time but causes charring of the product. In this work, microwave drying under constant and variable microwave power were compared. Temperature-sensitive products, such as plant foods, are especially affected by microwave power during the final drying period. Therefore, drying at variable microwave power was found to be a more suitable drying process. Air (temperature and velocity) has an important role during microwave drying, not only as carrier of evaporated moisture but also as it contributes to a more homogeneous and faster drying.

  • 30.
    Ahrné, Lilia
    et al.
    SIK – Institutet för livsmedel och bioteknik.
    Prothon, F.
    Funebo, Tomas
    SIK – Institutet för livsmedel och bioteknik.
    Comparison of drying kinetics and texture effects of two calcium pretreatments before microwave-assisted dehydration of apple and potato2003In: International journal of food science & technology, ISSN 0950-5423, E-ISSN 1365-2621, Vol. 38, no 4, 411-420 p.Article in journal (Refereed)
    Abstract [en]

    The effects on drying rate and texture of treating two plant tissues with calcium, before drying in air with microwave assistance, were studied in this work. The two tissues, potato and apple cubes, which have different structures and composition, were pretreated by immersion in CaCl2 solutions at 20 or at 70 °C before microwave-assisted air dehydration at 50, 60 and 70 °C. The pretreatments with calcium influenced the strength of the plant tissue cell wall, producing products of varying hardness after rehydration. The effect of the two calcium pretreatments was quite different for apples and potatoes. For apples, calcium pretreatment at 20 °C increased the hardness of rehydrated apples compared with untreated apples, but calcium pretreatment at 70 °C had no effect on texture. For potatoes, both calcium pretreatments at 20 and at 70 °C significantly increased the hardness of rehydrated potatoes. The water diffusivity during drying varied mainly because of the type of plant tissue, with secondary effects caused by the drying temperature and the type of calcium pretreatment.

  • 31.
    Albinsson, B
    et al.
    SIK – Institutet för livsmedel och bioteknik.
    Wendin, K
    SIK – Institutet för livsmedel och bioteknik.
    Åström, A
    SIK – Institutet för livsmedel och bioteknik.
    Handbok i sensorisk analys2013Report (Other academic)
  • 32.
    Albinsson, B
    et al.
    SIK – Institutet för livsmedel och bioteknik.
    Wendin, K
    SIK – Institutet för livsmedel och bioteknik.
    Åström, A
    SIK – Institutet för livsmedel och bioteknik.
    Handbok i sensorisk analys2013Report (Refereed)
  • 33.
    Albinsson, B
    et al.
    SIK – Institutet för livsmedel och bioteknik.
    Wendin, K
    SIK – Institutet för livsmedel och bioteknik.
    Åström, A
    SIK – Institutet för livsmedel och bioteknik.
    Sensoriska tillämpningar inom industrin2010Report (Other academic)
  • 34. Ali, L.
    et al.
    Alsanius, B.W.
    Rosberg, A.K.
    Svensson, B.
    Nielsen, Tim
    SIK – Institutet för livsmedel och bioteknik.
    Olsson, M.E.
    Effects of nutrition strategy on the levels of nutrients and bioactive compounds in blackberries2012In: European Food Research and Technology, ISSN 1438-2377, E-ISSN 1438-2385, Vol. 234, no 1, 33-44 p.Article in journal (Refereed)
    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.

  • 35. Allen, J.C.
    et al.
    Eriksson, Caj
    SIK – Svenska livmedelsinstitutet.
    Galpin, J.R.
    Affinity chromatography of lipoxygenases1977In: European Journal of Biochemistry, Vol. 93, 171-177 p.Article in journal (Refereed)
  • 36.
    Alm, F
    SIK – Svenska institutet för konserveringsforskning.
    Askorbinsyraoxidation under upptining av frysta jordgubbar och hallon1958Report (Refereed)
  • 37.
    Alm, F
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska institutet för konserveringsforskning.
    Femte köttforskarmötet (Vème Réunion des instituts de recherches sur viandes) i Paris 7-12 september 19591960Report (Refereed)
  • 38.
    Alm, F
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska institutet för konserveringsforskning.
    Några orienterande försök över inverkan av gammastrålning på sillinläggningar1959Report (Refereed)
  • 39.
    Alm, F
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska institutet för konserveringsforskning.
    The ripening process in Scandinavian anchovy1964Report (Refereed)
  • 40.
    Alm, F
    et al.
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska institutet för konserveringsforskning.
    Molin, N L
    Erichsen, I
    The effect of vacuumpackaging on some sliced processed meat products judged by organoleptical and bacteriological analysis1960Report (Refereed)
  • 41.
    Alm, Frithiof
    SIK – Svenska institutet för konserveringsforskning.
    C-vitaminet och livsmedelsförädlingen1952In: Svensk Jordbruksforskning, Årsbok, 260-270 p.Article in journal (Other academic)
  • 42.
    Alm, Frithiof
    SIK – Svenska institutet för konserveringsforskning.
    Effect of Acetic Acid on the Oxidation of Ascorbic Acid in Fruits and Vegetables1952In: Nature, ISSN 0028-0836, E-ISSN 1476-4687, Vol. 169, no 4309, 934- p.Article in journal (Refereed)
    Abstract [en]

    IT has been established by earlier investigators that acetic acid has a destructive effect on the ascorbic acid in raw cabbage. This effect is somewhat surprising, since the lower the pH in the medium, the more stable is the ascorbic acid and, therefore, one would expect the acetic acid to have a preservative effect on the ascorbic acid in cabbage. However, in experiments carried out in the early months of 1951, we found that, in many fruits and vegetables, the ascorbic acid is to a remarkable degree oxidized into dehydroascorbic acid if slices are sprinkled with 5 per cent acetic acid and allowed to stand for two hours. This oxidation does not take place if water is used instead of acetic acid. Other lower fatty acids have a similar effect. The action of lactic acid is very slow and that of citric and tartaric acid practically negligible. © 1952 Nature Publishing Group.

  • 43.
    Alm, Frithiof
    SIK – Svenska institutet för konserveringsforskning.
    Maillard-reaktionen - ett näringsfysiologiskt problem1952In: Skolkökslärarinnornas Tidning, Vol. 37, no 7, 174-180 p.Article in journal (Other academic)
  • 44.
    Alm, Frithiof
    SIK – Svenska institutet för konserveringsforskning.
    The effect of acetic acid on the oxidation of ascorbic acid in plant tissue: 1. Cabbage1952In: Internationale Zeitschrift für Vitaminforschung, Vol. 23, no 4, 459-470 p.Article in journal (Refereed)
  • 45.
    Alm, Frithiof
    SIK – Svenska institutet för konserveringsforskning.
    The effect of acetic acid on the oxidation of ascorbic acid in plant tissue: 2. Various vegetables and fruits1952In: Internationale Zeitschrift für Vitaminforschung, Vol. 24, no 1-2, 81-87 p.Article in journal (Refereed)
  • 46.
    Alm, Frithiof
    SIK – Svenska institutet för konserveringsforskning.
    Varför bleknar jordgubbskompotten?1951In: Skolkökslärarinnornas Tidning, Vol. 36, no 10, 237-244 p.Article in journal (Other academic)
  • 47.
    Alm, Frithiof
    et al.
    SIK – Svenska institutet för konserveringsforskning.
    Erichsen, Inger
    SIK – Svenska institutet för konserveringsforskning.
    Molin, Nils
    SIK – Svenska institutet för konserveringsforskning.
    Marcuse, Reinhard
    SIK – Svenska institutet för konserveringsforskning.
    The effect of vacuum packaging on some sliced processed meat products as judged by organoleptic and bacteriologic analysis1961In: Food Technology, Vol. 15, no 4, 199-203 p.Article in journal (Refereed)
  • 48.
    Almeida, Cheila
    et al.
    SIK – Institutet för livsmedel och bioteknik.
    Vaz, S.
    Cabral, H.
    Ziegler, Friederike
    SIK – Institutet för livsmedel och bioteknik.
    Environmental assessment of sardine (Sardina pilchardus) purse seine fishery in Portugal with LCA methodology including biological impact categories2014In: The International Journal of Life Cycle Assessment, ISSN 0948-3349, E-ISSN 1614-7502, Vol. 19, no 2, 297-306 p.Article in journal (Refereed)
    Abstract [en]

    Purpose: The purse seine fishery for sardine is the most important fishery in Portugal. The aim of the present study is to assess the environmental impacts of sardine fished by the Portuguese fleet and to analyse a number of variables such as vessel size and time scale. An additional goal was to incorporate fishery-specific impact categories in the case study. Methods: Life Cycle Assessment methodology was applied, and data were collected from nine vessels, which represented around 10 % of the landings. Vessels were divided into two length categories, above and below 12 m, and data were obtained for the years 2005 to 2010. The study was limited to the fishing phase only. The standard impact categories included were energy use, global warming potential, eutrophication potential, acidification potential and ozone depletion potential. The fishery-specific impact categories were overfishing, overfishedness, lost potential yield, mean trophic level and the primary production required, and were quantified as much as possible. Results and discussion: The landings from the data set were constituted mainly by sardine (91 %), and the remainders were other small pelagic species (e.g. horse mackerel). The most important input was the fuel, and both vessel categories had the same fuel consumption per catch 0.11 l/kg. Average greenhouse gas emissions (carbon footprint) were 0.36 kg CO2 eq. per kilo sardine landed. The fuel use varied between years, and variability between months can be even higher. Fishing mortality has increased, and the spawning stock biomass has decreased resulting in consequential overfishing for 2010. A correlation between fuel use and stock biomass was not found, and the stock condition does not seem to directly influence the global warming potential in this fishery. Discards were primarily non-target small pelagic species, and there was also mortality of target species resulting from slipping. The seafloor impact was considered to be insignificant due to the fishing method. Conclusions: The assessment of the Portuguese purse seine fishery resulted in no difference regarding fuel use between large and small vessels, but differences were found between years. The stock has declined, and it has produced below maximum sustainable yield. By-catch and discard data were missing but may be substantial. Even being difficult to quantify, fishery impact categories complement the environmental results with biological information and precaution is need in relation to the stock management. The sardine carbon footprint from Portuguese purse seine was lower than that of other commercial species reported in. © 2013 Springer-Verlag Berlin Heidelberg.

  • 49.
    Almeida, Cheila
    et al.
    SIK – Institutet för livsmedel och bioteknik.
    Vaz, S.
    Cabral, H.
    Ziegler, Friederike
    SIK – Institutet för livsmedel och bioteknik.
    Erratum: Environmental assessment of sardine (Sardina pilchardus) purse seine fishery in Portugal with LCA methodology including biological impact categories (The International Journal of Life Cycle Assessment DOI: 10.1007/s11367-013-0646-5)2014In: The International Journal of Life Cycle Assessment, ISSN 0948-3349, E-ISSN 1614-7502, Vol. 19, no 2, 471-472 p.Article in journal (Refereed)
  • 50.
    Almgren, K
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska institutet för konserveringsforskning.
    Astacin som naturligt färgämne för livsmedel1959Report (Refereed)
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