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  • 1.
    Adamek, P
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedelsforskning.
    Heat resistant fungi : a literature study1996Report (Refereed)
  • 2.
    Adamek, P
    SIK – Institutet för livsmedelsforskning.
    Mögelsvampar1991Report (Refereed)
  • 3.
    Adamek, P
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedelsforskning.
    Mögelsvampar - en introduktion till livsmedelsmykologi1995Report (Refereed)
  • 4.
    Andersson, A
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedelsforskning.
    Bacillus cereus, strategy for survival : a litterature review1995Report (Refereed)
  • 5.
    Andersson, Annika
    et al.
    SIK – Institutet för livsmedelsforskning.
    Rönner, Ulf
    SIK – Institutet för livsmedelsforskning.
    Granum, P.E.
    What problems does the food industry have with the spore-forming pathogens Bacillus cereus and Clostridium perfringens?1995In: International Journal of Food Microbiology, ISSN 0168-1605, E-ISSN 1879-3460, Vol. 28, no 2, p. 145-155Article in journal (Refereed)
  • 6.
    Andersson, C
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedelsforskning.
    Ultraljudsrengöring av ytor med ATP-mätning som hygienkontroll1992Report (Refereed)
  • 7.
    Andersson, K
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedelsforskning.
    The influence of oxygen content on lipid oxidation in foods : a literature review1995Report (Refereed)
  • 8.
    Andersson, K
    et al.
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedelsforskning.
    Ohlsson, T
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedelsforskning.
    Olsson, P
    Life cycle assessment (LCA) of food products and production systems : report to the Swedish Waste Research Council (AFR), June 30, 19931993Report (Refereed)
  • 9.
    Andersson, Karin
    et al.
    SIK – Institutet för livsmedelsforskning.
    Ohlsson, Thomas
    SIK – Institutet för livsmedelsforskning.
    Olsson, P.
    Life cycle assessment (LCA) of food products and production systems1994In: Trends in Food Science & Technology, ISSN 0924-2244, E-ISSN 1879-3053, Vol. 5, no 5, p. 134-138Article in journal (Refereed)
    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.

  • 10.
    Anker, M
    SIK – Institutet för livsmedelsforskning.
    Edible and biodegradable films and coatings for food packaging : a literature review1996Report (Refereed)
  • 11. Anthonsen, M.W.
    et al.
    Varum, K.M.
    Hermansson, Ann-Marie
    SIK – Institutet för livsmedelsforskning.
    Smidsrod, O.
    Brant, D.A.
    Aggregates in acidic solutions of chitosans detected by static laser light scattering1994In: Carbohydrate Polymers, ISSN 0144-8617, E-ISSN 1879-1344, Vol. 25, no 1, p. 13-23Article in journal (Refereed)
    Abstract [en]

    Chitosans having degrees of N-acetylation, FA, ranging from 0 to 0·6, were randomly degraded to different molecular weights and studied by multi angle static laser light scattering (LLS). Under the given experimental conditions, negative second virial coefficients of the solutions, A?2, revealed the presence of concentration dependent aggregates. Attempts to remove the aggregates, or to influence the aggregation behavior, were made by ultracentrifugation and extensive filtering of the solutions. Modification of the solvent conditions such as pH, ionic strength and temperature were carried out, and chitosan solutions were digested with an acidic proteinase. Non-degraded samples and chitosans prepared by both heterogeneous and homogeneous N-deacetylation of chitin were also studied. In all cases, the negative A?2 remained. However, it was observed that ultracentrifugation and filtering of the solutions decreased the measured molecular weights and radii of gyration, indicating that some of the material of high molecular weight and size could be removed by ultracentrifugation and filtration. The chemical nature of the physical basis of the molecular association was not revealed. Nevertheless, by the use of gel permeation chromatography coupled to an on-line low angle laser light scattering instrument and a differential refractive index concentration detector (HPSEC-LALLS-RI), a bimodal molecular weight distribution was observed in which about 5% of the sample had a very high molecular weight. These results coupled with the positive virial coefficients obtained earlier from osmotic pressure measurements suggest that a small fraction of the chitosan is aggregated to high molecular weight material, probably following a closed association model. Electron microscopy revealed the presence of some supramolecular structures. The positive second virial coefficients obtained earlier from osmometry are in harmony with these findings. The results demonstrate the occurrence of reversible aggregation in chitosan solutions. Static laser light scattering therefore cannot readily be used to determine molecular weights and sizes of chitosans under these conditions. It was not possible to correlate the extent of aggregation with the chemical composition of the chitosans. © 1994.

  • 12.
    Bengtsson, N
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedelsforskning.
    Guidelines för dielektriska värmningsförsök1995Report (Refereed)
  • 13.
    Bengtsson, N
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedelsforskning.
    New processes and products : an updated guide for people active in food processing, product development and marketing1994Report (Refereed)
  • 14.
    Bengtsson, N
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedelsforskning.
    Nya processer och produkter : en guide för processtekniker, produktutvecklare och marknadsförare1993Report (Refereed)
  • 15.
    Bengtsson, Nils
    SIK – Institutet för livsmedelsforskning.
    Matlagningsteknik i hemmet.1991In: Livsmedelsteknik, Vol. 33, no 8-9, p. 48-52Article in journal (Other academic)
  • 16.
    Börjesson, T
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedelsforskning.
    Volatile fungal metabolites as indicators of mould growth in stored cereals1993Report (Refereed)
  • 17.
    Börjesson, T.
    et al.
    SIK – Institutet för livsmedelsforskning.
    Stöllman, U.
    SIK – Institutet för livsmedelsforskning.
    Schnürer, J.
    Adsorption of volatile fungal metabolites to wheat grains and subsequent desorption.1994In: Cereal Chemistry, Vol. 71, no 1, p. 16-20Article in journal (Refereed)
  • 18.
    Dahl, S
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedelsforskning.
    Development of a system for measurement of the influence of low oxygen levels on the oxidation of lipids1994Report (Refereed)
  • 19.
    Dahl, S
    SIK – Institutet för livsmedelsforskning.
    Low oxygen levels in foods : measuring methods and influence on lipid oxidation1994Report (Refereed)
  • 20.
    Dahl, S
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedelsforskning.
    Oxygen measurement : general principles and food applications : a literature review1991Report (Refereed)
  • 21. Egelandsdal, B.
    et al.
    Kidman, Siw
    SIK – Institutet för livsmedelsforskning.
    Hermansson, Ann-Marie
    SIK – Institutet för livsmedelsforskning.
    Immunohistochemical techniques applied to raw and mildly heat treated meat systems.1991In: Food Structure, Vol. 10, p. 303-316Article in journal (Refereed)
  • 22.
    Ekstedt, Susanne
    SIK – Institutet för livsmedelsforskning.
    Sönderdelat kött. Rätt hantering ger bättre kvalitet och ekonomi.1993In: Livsmedelsteknik, no 3, p. 32-33Article in journal (Other academic)
  • 23.
    Ekstrand, Bo
    et al.
    SIK – Institutet för livsmedelsforskning.
    Gangby, I.
    Akesson, G.
    Stollman, U.
    Lingnert, Hans
    SIK – Institutet för livsmedelsforskning.
    Dahl, S.
    Lipase Activity and Development of Rancidity in Oats and Oat Products Related to Heat Treatment during Processing1993In: Journal of Cereal Science, ISSN 0733-5210, E-ISSN 1095-9963, Vol. 17, no 3, p. 247-254Article in journal (Refereed)
    Abstract [en]

    A pilot plant process simulation of dry and wet hydrothermic treatment of oats was performed in order to study the effect of the different process steps on lipase activity and the storage stability of the fat phase. A comparison was made between oats that had passed through a dry kiln treatment prior to steam preparation and oats that had only been steam-treated. Samples were taken after step in the process as well as during storage at +30°C for up to 44 weeks. The lipase activity disappeared after steam preparation, but not after the dry-heat treatment used in this process experiment. The fat phase was analysed with regard to the amount of free fatty acids (FFA) and the content of individual fatty acids. The initial content of FFA was about 8-9%. The hydrolysis of fat, giving an increase in the amount of FFA, took place in all the stored samples, but was much more pronounced in the samples that had not undergone dry- heat treatment. In the dry-heat-treated samples, the FFA concentration reached a maximum at 13-15% after 16 weeks of storage. In the samples that had not been dry- heat-treated, the FFA reached over 30% in whole oat grains after 16 weeks of storage and continued to increased to over 40% after 30 weeks of storage. In the flour the FFA concentration was lower than in whole grains. Unexpectedly, lipolysis in this case was more pronounced in the whole kernels than in the flour samples. Lipolysis was not related to the measured remaining lipase activity. Head-space analyses of hexanal indicated that the formation of volatile lipid oxidation products was dependent on the process design, but the hexanal concentration was not related to the amount of FFA. © 1993 Academic Press. All rights reserved.

  • 24.
    Ekstrand, Bo
    et al.
    SIK – Institutet för livsmedelsforskning.
    Gangby, I.
    Åkesson, G.
    Lipase activity in oats: distribution pH dependence and heat inactivation.1992In: Cereal Chemistry, Vol. 69, no 4, p. 379-381Article in journal (Refereed)
  • 25.
    Eriksson, Caj
    SIK – Institutet för livsmedelsforskning.
    Lactic acid bacteria and vegetable, cereal, meat and fish fermentations.1991In: Journal of Chemical Technology and Biotechnology, Vol. 51, no 4, p. 553-556Article in journal (Refereed)
  • 26. Fredholm, L.
    et al.
    Gustafsson, I.-B.
    Jonsson, Lena
    SIK – Institutet för livsmedelsforskning.
    Vad händer med matfetterna vid stekning och fritering?1991In: Näringsforskning, Vol. 35, no 4, p. 132-140Article in journal (Other academic)
  • 27.
    Gudmundsdottir, Elín
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedelsforskning.
    Nisin and other bacteriocins and bacteriocin-like substances produced by lactic acid bacteria : a literature review1992Report (Refereed)
  • 28.
    Gudmundsdóttir, Elín
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedelsforskning.
    Antagonistic properties of lactic acid bacteria : purification and characterization of a bacteriocin produced by Lactococcus lactis ssp. lactis SIK -831993Report (Refereed)
  • 29. Gustafsson, I.-B.
    et al.
    Ohrvall, M.
    Ekstrand, Bo
    SIK – Institutet för livsmedelsforskning.
    Vessby, B.
    Moderate amounts of n-3 fatty acid enriched seafood products are effective in lowering serum triglycerides and blood pressure in healthy subjects1996In: Journal of human nutrition and dietetics (Print), ISSN 0952-3871, E-ISSN 1365-277X, Vol. 9, no 2, p. 135-145Article in journal (Refereed)
    Abstract [en]

    A double-blind cross-over study was conducted during two 3-week periods. Two series of seafood products were prepared, one containing n-3 fatty acids derived from fish oil triglyceride concentrate and one containing n-6 rich sunflower oil in identical amounts. These products were added to the subjects' ordinary diet. After a wash-out period of at least 4 weeks they switched over to the other diet. Twenty-three subjects with borderline high blood lipids participated, five women and 19 men, with a mean age of 48 ± 9 years. The inclusion of the n-3 enriched seafood products in the diet caused significant reductions of serum triglycerides (25%) and of the systolic blood pressure of 3.7%. An increase in the proportion of long-chain fatty acids in the serum phospholipids after the fish oil period was pronounced. Positive effects were seen on insulin and free fatty acid concentrations with a reduction of 37% of free fatty acids on the fish oil period and of 18.6% of serum insulin concentration. An increase of malondialdehyde concentration in plasma by 21% was seen during the fish oil period. The positive effects on the serum triglyceride and blood pressure are interesting from the viewpoint of public health with regard to the risk of the cardiovascular disease.

  • 30. Hallberg, M.L.
    et al.
    Lingnert, Hans
    SIK – Institutet för livsmedelsforskning.
    Lipid oxidation in potato slices under conditions simulating the production of potato granules1991In: Journal of the American Oil Chemists Society, ISSN 0003-021X, E-ISSN 1558-9331, Vol. 68, no 3, p. 167-170Article in journal (Refereed)
    Abstract [en]

    The formation of volatile compounds in potato slices was analyzed by means of gas Chromatographie headspace analysis. The experimental variables selected for the treatment of the potato slices were chosen to simulate the conditions during the first stages of an "add-back type" of process for production of potato granules. The potato slices (2 cm thick) were exposed to air of low temperature (4°C) and water at blanching temperature (76°C). Both the surface and the middle of each slice were analyzed for volatile compounds. Hexanal was the most abundant aldehyde formed. At the elevated temperature, in particular, there was an obvious formation of hexanal. After 15 min of blanching, the amount of hexanal was higher in the middle of the slices than at the surface. This difference in hexanal concentration was probably due both to the leakage of hexanal into the blanching water from the surfaces of the potato slices, and to the inac-tivation of lipoxygenase at the surfaces which prevented further oxidation during the subsequent chilling period. The hexanal formation indicates that lipid oxidation occurs during the process. The formation of other volatile compounds also is discussed. © 1990 American Oil Chemists' Society.

  • 31.
    Hedlund, Bruno
    SIK – Institutet för livsmedelsforskning.
    Sweden - research for high quality foods.1993In: European Food and Drink Review, Summer, p. 13-17Article in journal (Refereed)
  • 32.
    Hermansson, Ann-Marie
    et al.
    SIK – Institutet för livsmedelsforskning.
    Eriksson, E.
    Jordanssson, E.
    Effects of potassium, sodium and calcium on the microstructure and rheological behaviour of kappa-carrageenan gels.1991In: Carbohydrate Polymers, Vol. 16, p. 297-320Article in journal (Refereed)
  • 33.
    Hermansson, Ann-Marie
    et al.
    SIK – Institutet för livsmedelsforskning.
    Svegmark, K.
    Leufvén, Anders
    SIK – Institutet för livsmedelsforskning.
    Developments in the understanding of starch functionality1996In: Trends in Food Science & Technology, ISSN 0924-2244, E-ISSN 1879-3053, Vol. 7, no 11, p. 345-353Article in journal (Refereed)
    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.

  • 34.
    Husmark, U
    SIK – Institutet för livsmedelsforskning.
    Adhesion mechanisms of bacterial spores to solid surfaces1993Report (Refereed)
  • 35. Husmark, U.
    et al.
    Rönner, Ulf
    SIK – Institutet för livsmedelsforskning.
    The influence of hydrophobic, electrostatic and morphologic properties on the adhesion of Bacillus spores.1992In: Biofouling, Vol. 5, p. 335-344Article in journal (Refereed)
  • 36.
    Härröd, Magnus
    et al.
    SIK – Institutet för livsmedelsforskning.
    Elfman, I.
    Enzymatic synthesis of phosphatidylcholine with fatty acid isooctane, carbon dioxide and propane as solvents.1995In: Journal of the American Oil Chemists' Society, Vol. 72, no 6, p. 641-646Article in journal (Refereed)
  • 37.
    Härröd, Magnus
    et al.
    SIK – Institutet för livsmedelsforskning.
    Moller, P.
    Hydrogenation of fats and oils at supercritical conditions1996In: Process Technology Proceedings, ISSN 0921-8610, Vol. 12, no C, p. 43-48Article in journal (Refereed)
  • 38. Håll Dimberg, L.
    et al.
    Theander, O.
    Lingnert, Hans
    SIK – Institutet för livsmedelsforskning.
    Avenanthramides - A group of phenolic antioxidants in oats.1993In: Cereal Chemistry, Vol. 70, p. 637-641Article in journal (Refereed)
  • 39.
    Høgaas, M
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedelsforskning.
    Environmental study of distribution intensive food products : a literature review1996Report (Refereed)
  • 40.
    Ingemansson, T
    SIK – Institutet för livsmedelsforskning.
    Lipid composition and deterioration in light and dark muscle of rainbow trout (Oncorhynchus mykiss)1993Report (Refereed)
  • 41. Ingemansson, T.
    et al.
    Kaufmann, P.
    Ekstrand, Bo
    SIK – Institutet för livsmedelsforskning.
    Multivariate evaluation of lipid hydrolysis and oxidation data from light and dark muscle of frozen stored rainbow trout (Oncorhynchus mykiss)1995In: Journal of Agricultural and Food Chemistry, ISSN 0021-8561, E-ISSN 1520-5118, Vol. 43, no 8, p. 2046-2052Article in journal (Refereed)
    Abstract [en]

    Lipid hydrolysis and oxidation were evaluated by multivariate statistical methods in farmed rainbow trout (Oncorhynchus mykiss). The trout were acclimatized at 5 or 12°C and then frozen as fillets and stored at -15°C for up to 34 weeks. Results from analyses of lipid hydrolysis and lipid oxidation during frozen storage of light and dark muscle revealed that the major cause of lipid deterioration is hydrolysis. Hydrolysis resulted in an increase in free fatty acids by between 1 and 10%, particularly in the nutritionally important polyunsaturated n-3 fatty acids, 20:5 and 22:6. The phosphatidylcholine content of the muscle decreased by 25-50% during frozen storage. Phosphatidylethanolamine was stable in dark muscle but decreased in light muscle. By multivariate statistical evaluation it was possible to group the samples according to storage time or acclimatization temperature. A lower water temperature (5°C) resulted in reduced lipid stability during frozen storage. © 1995 American Chemical Society.

  • 42. Ingemansson, T.
    et al.
    Olsson, N.U.
    Herslöf, B.
    Ekstrand, Bo
    SIK – Institutet för livsmedelsforskning.
    Lipids in light and dark muscle of farmed rainbow trout (Oncorhynchus Mykiss).1991In: Journal of the Science of Food and Agriculture, Vol. 57, p. 443-447Article in journal (Refereed)
  • 43. Jacks, B.
    et al.
    M.,
    Pettersson, Anders
    SIK – Institutet för livsmedelsforskning.
    Leptadenia hastata: Ecology, use and nutritional value.1995In: Journal d'Agriculture Traditionelle et la Botanique Appliquée, Nouvelle série, Vol. 37, no 2, p. 37-50Article in journal (Refereed)
  • 44.
    Janson, CG
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedelsforskning.
    Stegsvarsanalys på en valstorkningsprocess : underlag för simulering och reglering : del av slutrapport STU/DUP maj 19911992Report (Refereed)
  • 45.
    Jeanson, S
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedelsforskning.
    Talaromyces flavus ascospores as bioindicators1993Report (Refereed)
  • 46.
    Johansson, F
    SIK – Institutet för livsmedelsforskning.
    Food and packaging interactions affecting food quality1996Report (Refereed)
  • 47.
    Johansson, F
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedelsforskning.
    Polymer packages for food - materials, concepts and interactions : a literature review1993Report (Refereed)
  • 48. Johansson, F.
    et al.
    Leufvén, Anders
    SIK – Institutet för livsmedelsforskning.
    Influence of sorbed vegetable oil and relative humidity on the oxygen transmission rate through various polymer packaging films.1994In: Packaging Technology and Science, Vol. 7, p. 275-281Article in journal (Other academic)
  • 49. Johansson, F.
    et al.
    Leufvén, Anders
    SIK – Institutet för livsmedelsforskning.
    Eskilson, M.
    Quantification of aroma vapours sorbed in polyethene films using supercritical carbon dioxide1993In: Journal of the Science of Food and Agriculture, ISSN 0022-5142, E-ISSN 1097-0010, Vol. 61, no 2, p. 241-244Article in journal (Refereed)
    Abstract [en]

    Extraction with supercritical carbon dioxide was used to quantify the amounts of seven different aroma vapours sorbed in polyethene films. The method was found to completely extract all aroma compounds from the films. The solution of aroma compounds in the polymer films decreased with increasing polymer density. Monoterpenes were always completely sorbed in the films, whereas aldehydes and ketones had a much lower affinity for the films. The sulphurcontaining compound, thiophene, was difficult to analyse due to its adsorption on metal surfaces. © 1993 SCI.

  • 50.
    Johansson, N
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedelsforskning.
    Image analysis : classification and measurement techniques with special emphasis on stereology : a literature review1996Report (Refereed)
1234 1 - 50 of 176
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