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  • 1.
    Andersson, Karin
    et al.
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedelsforskning.
    Ohlsson, Thomas
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedelsforskning.
    Olsson, P.
    Life cycle assessment (LCA) of food products and production systems1994Ingår i: Trends in Food Science & Technology, ISSN 0924-2244, E-ISSN 1879-3053, Vol. 5, nr 5, s. 134-138Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    In the late 1980s the demands for a more ecological life style and sustainability set off intense research for methods to analyse and assess the environmental impact of products and systems. The methodology crystallizing from this research is called life cycle assessment (LCA). This paper presents the concept, methodology, applications and present status of LCA. LCA as applied to food production systems is discussed in terms of needs, special demands on methodology, the studies that have been performed and ongoing activities. © 1994.

  • 2.
    Hermansson, Ann-Marie
    et al.
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedelsforskning.
    Svegmark, K.
    Leufvén, Anders
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedelsforskning.
    Developments in the understanding of starch functionality1996Ingår i: Trends in Food Science & Technology, ISSN 0924-2244, E-ISSN 1879-3053, Vol. 7, nr 11, s. 345-353Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    In this article, we describe how starch functionality can be explained in terms of structure. The behaviour of different types of starches is demonstrated by showing how the microstructure of potato and wheat starch is related to their rheological properties. The results illustrate the structural importance of amylose and amylopectin. The microstructure of a completely new type of genetically engineered potato amylopectin starch is presented for the first time.

  • 3.
    Lindberg, Ulla
    RISE Research Institutes of Sweden, Samhällsbyggnad, Energi och resurser.
    Research for the retail grocery context: A systematic review on display cabinets2020Ingår i: Trends in Food Science & Technology, ISSN 0924-2244, E-ISSN 1879-3053, Vol. 100, s. 19-34Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    Background: Cabinet and in-store layout design impose high demands on supermarket refrigeration systems, due to temperature requirements and interactions between the ambient environment and the display. It is clear that views diverge on how different barriers should be investigated, and there are reasons to believe that energy efficiency measurements, with regards to both energy efficiency in buildings and energy efficiency in the operations, have weak points. The energy efficiency situation is a paradox that needs to be elaborated on. Scope and approach: The paper presents a systematic literature review of research on open (no doors) or closed refrigerated cabinets (with doors) energy efficiency, chilled groceries and the consumer behavior, followed by an analysis of the contemporary research. The paper draws on findings and collects peer-reviewed articles from databases in order to examine how research has reported on this issue. As a result, 31 articles were framed, with different variables, to form a body of this article. Key findings and conclusions: Empirical research is needed that uses actual data, such as perceptions, behavioral research with lab experiments, and field measurements. Consumers shopping situation, for chilled groceries, is an extensive and complex topic, and a single study cannot provide a complete overview of all its related aspects. The results focus on two objectives. Firstly to present the review and secondly to analyze and identify knowledge gaps within the energy efficiency and store installations in the grocery context.

  • 4.
    Ohlsson, Thomas
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedelsforskning.
    Minimal processing-preservation methods of the future: An overview1994Ingår i: Trends in Food Science & Technology, ISSN 0924-2244, E-ISSN 1879-3053, Vol. 5, nr 11, s. 341-344Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    Minimal-processing technologies are modern techniques that provide sufficient shelf life to foods to allow their distribution, while also meeting the demands of the consumers for convenience and fresh-like quality. Minimal-processing technologies can be applied at various stages of the food distribution chain, in storage, in processing and/or in packaging. Examples of methods will be reviewed, including modified-atmosphere packaging, high-pressure treatment, sous-vide cooking and active packaging. © 1994.

  • 5.
    Ohlsson, Thomas
    et al.
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Lelieveld, I.H.
    Goodacre, C.
    Jongen, W.
    Knorr, D.
    Hendrickx, M.
    EFFoST 2001 and beyond2001Ingår i: Trends in Food Science & Technology, ISSN 0924-2244, E-ISSN 1879-3053, Vol. 12, nr 8, s. 261-262Artikel i tidskrift (Refereegranskat)
  • 6. Olafsdottir, G.
    et al.
    Martinsdottir, E.
    Oehlenschlager, J.
    Dalgaard, P.
    Jensen, B.
    Undeland, I.
    Methods to evaluate fish freshness in research and industry1997Ingår i: Trends in Food Science & Technology, ISSN 0924-2244, E-ISSN 1879-3053, Vol. 8, nr 8, s. 258-265Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    Knowledge of the various descriptors of properties that are encountered in fish immediately after harvest or catch must be known as well as of the changes in properties that take place over time. This information can be gained by performing controlled storage experiments that extend from the time of harvest until spoilage. Freshness, loss of freshness and spoilage can thus be monitored; once the dynamics and the rate of the various changes that occur have been measured, the next step is to try to develop a model. The future aim is to use a model to determine when a sample was harvested or predict the remaining shelf life of an unknown sample. To achieve this aim, it is useful to combine several measurements obtained by different methodologies and correlate the findings with sensory assessments, which are currently the most used method to evaluate fish freshness.

  • 7.
    Skjöldebrand, Christina
    et al.
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedelsforskning.
    Larsson, M.S.
    User-friendly production systems for the food industry1994Ingår i: Trends in Food Science & Technology, ISSN 0924-2244, E-ISSN 1879-3053, Vol. 5, nr 9, s. 277-280Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    Information technology is in a phase of rapid development, and communication needs in the food industry and elsewhere are growing. Many operators in food production plants have little or no experience of computer operation; computer systems designed for use in this environment must therefore be so user-friendly that computer novices can operate them. This article describes projects in the information technology field that aim ultimately to aid the design of computer-based tools for food production plant operators. © 1994.

  • 8.
    Smarason, Birgir Örn
    et al.
    Matís Ltd, Iceland.
    Alriksson, Björn
    RISE - Research Institutes of Sweden (2017-2019), Bioekonomi, Processum.
    Johannsson, Ragnar
    Marine Research Institute, Iceland.
    Safe and sustainable protein sources from the forest industry - The case of fish feed2019Ingår i: Trends in Food Science & Technology, ISSN 0924-2244, E-ISSN 1879-3053, Vol. 84, s. 12-14Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    Background: Aquaculture represents a solution to the future world demand for healthy protein while challenges that require urgent solutions are emerging in feed production, such as the rising costs of feed protein and massive imports. From a European perspective, a large proportion of the protein demand is met with imported protein. This article will focus on the development of protein-rich microorganisms (i.e. Single cell protein) as a novel raw material in fish feed which can be produced as an important co-product in wood-based biorefineries, increasing sustainability and the utilization of organic waste material. Scope and Approach: Developing a safe and sustainable protein resource from local organic waste-material represents an opportunity for Europe to decrease its reliance on nutritional imports, and address mounting food sector sustainability concerns and a growing protein deficit. At the same time, the nutrient recycling industry represents a growing industry, addressing waste valorization and protein feed production concerns at once. Key Findings and Conclusion: An industry and research collaboration has focused on selecting which microorganisms and residual streams from a wood-biorefinery site that would be best suited for production of SCP. The study showed that 38-68% of the fishmeal in a Nile tilapia (Oreochromis niloticus) feed could be replaced with SCP while maintaining a similar or slightly improved fish growth. As reported by FAO, aquaculture production of Nile tilapia in 2014 was 3.7 million tonnes, making it one of the most produced fish species in the world.

  • 9.
    Timotijevic, L.
    et al.
    University of Surrey, UK.
    Astley, S.
    EuroFIR AISBL, Belgium.
    Bogaardt, M. J.
    Wageningen, Netherlands.
    Bucher, T.
    University of Newcastle, Uk.
    Carr, I.
    University of Surrey, UK.
    Copani, G.
    National Research Council of Italy, Italy.
    de la Cueva, J.
    Javier de la Cueva & Asociados, Spain.
    Eftimov, T.
    Jožef Stefan Institute, Slovenia.
    Finglas, P.
    Quadram Institute Bioscience, UK.
    Hieke, S.
    EUFIC European Food Information Council, Belgium.
    Hodgkins, C. E.
    University of Surrey, UK.
    Koroušić Seljak, B.
    Jožef Stefan Institute, Slovenia.
    Klepacz, N.
    University of Surrey, UK.
    Pasch, K.
    DIL German Institute of Food Technologies, Germany.
    Maringer, M.
    Wageningen, Netherlands.
    Mikkelsen, B. E.
    University of Copenhagen, Denmark.
    Normann, Anne
    RISE Research Institutes of Sweden, Bioekonomi och hälsa, Jordbruk och livsmedel.
    Ofei, K. T.
    Copenhagen Business College, Denmark.
    Poppe, K.
    Wageningen, Netherlands.
    Pourabdollahian, G.
    National Research Council of Italy, Italy.
    Raats, M. M.
    University of Surrey, UK.
    Roe, M.
    EuroFIR AISBL, Belgium.
    Sadler, C.
    EUFIC European Food Information Councilm Belgium.
    Selnes, T.
    Wageningen, Belgium.
    van der Veen, H.
    Wageningen, Belgium.
    van't Veer, P.
    Wageningen, Belgium.
    Zimmermann, K.
    Wageningen, Belgium.
    Designing a research infrastructure (RI) on food behaviour and health: Balancing user needs, business model, governance mechanisms and technology2021Ingår i: Trends in Food Science & Technology, ISSN 0924-2244, E-ISSN 1879-3053, Vol. 116, s. 405-414Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    Background: A better understanding of food-related behaviour and its determinants can be achieved through harmonisation and linking of the various data-sources and knowledge platforms. Scope: We describe the key decision-making in the development of a prototype of the Determinants and Intake Platform (DI Platform), a data platform that aims to harmonise and link data on consumer food behaviour. It will be part of the Food Nutrition Health Research Infrastructure (FNH-RI) that will facilitate health, social and food sciences. Approach: The decision-making was based on the evidence of user needs and data characteristics that guided the specification of the key building blocks of the DI Platform. Eight studies were carried out, including consumer online survey; interview studies of key DI Platform stakeholders; desk research and workshops. Key findings: Consumers were most willing to share data with universities, then industry and government. Trust, risk perception and altruism predicted willingness to share. For most other stakeholders non-proprietary data was most likely to be shared. Lack of data standards, and incentives for sharing were the main barriers for sharing data among the key stakeholders. The value of various data types would hugely increase if linked with other sources. Finding the right balance between optimizing data sharing and minimizing ethical and legal risks was considered a key challenge. Conclusions: The development of DI Platform is based on careful balancing of the user, technical, business, legal and ethical requirements, following the FAIR principles and the need for financial sustainability, technical flexibility, transparency and multi-layered organisational governance.

  • 10. Van Buggenhout, S.
    et al.
    Ahrné, Lilia
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Alminger, M.
    Andrys, A.
    Benjamin, M.
    Structural design of natural plant-based foods to promote nutritional quality2012Ingår i: Trends in Food Science & Technology, ISSN 0924-2244, E-ISSN 1879-3053, Vol. 24, nr 1, s. 47-59Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    During traditional industrial processing of fruit and vegetable derived foods, consideration of the eventual retention, bio-accessibility or bio-availability of nutrients has hitherto been a secondary priority. Indeed standard processing of soups and sauces involves treating all ingredients in a similar way, usually by prolonged heat treatment and results in both lowered nutritional value and sensory quality of food products. Such products are typically structured using various additives including starches, gums and stabilizers, which consumers regard as unnatural, rather than exploiting the endogenous structuring potential of the fruit and vegetable ingredients as available at the farm gate. Recent studies undertaken within the EU sponsored 'Healthy Structuring' project have shown how to design an industrially manufactured product with good sensory qualities that is natural and nutritious. The strategy has been to use the inherent structural and nutritional properties of the raw material ingredients, on the one hand to ensure the textural quality of the final product without the use of artificial gums or stabilizers and, on the other hand to optimize the nutritional quality of the final product. This review briefly summarizes both the approach taken and the results obtained within the project. © 2011 Elsevier Ltd.

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