Change search
Refine search result
1 - 12 of 12
CiteExportLink to result list
Permanent link
Cite
Citation style
  • apa
  • ieee
  • modern-language-association-8th-edition
  • vancouver
  • Other style
More styles
Language
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
  • sv-SE
  • Other locale
More languages
Output format
  • html
  • text
  • asciidoc
  • rtf
Rows per page
  • 5
  • 10
  • 20
  • 50
  • 100
  • 250
Sort
  • Standard (Relevance)
  • Author A-Ö
  • Author Ö-A
  • Title A-Ö
  • Title Ö-A
  • Publication type A-Ö
  • Publication type Ö-A
  • Issued (Oldest first)
  • Issued (Newest first)
  • Created (Oldest first)
  • Created (Newest first)
  • Last updated (Oldest first)
  • Last updated (Newest first)
  • Disputation date (earliest first)
  • Disputation date (latest first)
  • Standard (Relevance)
  • Author A-Ö
  • Author Ö-A
  • Title A-Ö
  • Title Ö-A
  • Publication type A-Ö
  • Publication type Ö-A
  • Issued (Oldest first)
  • Issued (Newest first)
  • Created (Oldest first)
  • Created (Newest first)
  • Last updated (Oldest first)
  • Last updated (Newest first)
  • Disputation date (earliest first)
  • Disputation date (latest first)
Select
The maximal number of hits you can export is 250. When you want to export more records please use the Create feeds function.
  • 1.
    Ahlinder, Astrid
    et al.
    RISE Research Institutes of Sweden, Bioeconomy and Health, Agriculture and Food.
    Höglund, Evelina
    RISE Research Institutes of Sweden, Bioeconomy and Health, Agriculture and Food.
    Öhgren, Camilla
    RISE Research Institutes of Sweden, Bioeconomy and Health, Agriculture and Food.
    Miljkovic, Ana
    RISE Research Institutes of Sweden, Bioeconomy and Health, Agriculture and Food.
    Stading, Mats
    RISE Research Institutes of Sweden, Bioeconomy and Health, Agriculture and Food. Chalmers University of Technology, Sweden.
    Towards attractive texture modified foods with increased fiber content for dysphagia via 3D printing and 3D scanning2023In: Frontiers in Food Science and Technology, E-ISSN 2674-1121, Vol. 2, article id 1058641Article in journal (Refereed)
    Abstract [en]

    As life expectancy increases so do age related problems such as swallowing disorders, dysphagia, which affects 10%–30% of people over 65 years old. For dysphagia patients the texture and rheological properties of the food, and the bolus, is critical to avoid choking and pneumonia. Texture modified foods, timbals, are often served to these patients due to their ease of swallowing. The main concern with these foods is that they do not look visually alike the food they replace, which can decrease the patient’s appetite and lead to reduced food intake and frailty. This study aims to improve both the visual appearance of texturized food as well as the energy density and fiber content of the timbal formulation. 3D scanning and additive manufacturing (3D Printing) were used to produce meals more reminiscent of original food items, increasing their visual appeal. Rheology was used to ensure the original flow profile was maintained as the timbal was reformulated by reducing starch contents and partially replacing with dietary fibers. The amount of starch was reduced from 8.7 wt% in the original formulation to 3.5 wt% and partially replaced with 3 wt% citrus fiber, while maintaining properties suitable for both swallowing and 3D printing. The resulting formulation has improved nutritional properties, while remaining suitable for constructing visually appealing meals, as demonstrated by 3Dprinting a chicken drumstick from a model generated with 3D scanning.

  • 2.
    Eliasson, Lovisa
    et al.
    RISE - Research Institutes of Sweden (2017-2019), Bioscience and Materials, Agrifood and Bioscience.
    Oliveira, Gabriel
    Chalmers University of Technology, Sweden.
    Maria, Ehrnell
    RISE - Research Institutes of Sweden (2017-2019), Bioscience and Materials, Agrifood and Bioscience.
    Höglund, Evelina
    RISE - Research Institutes of Sweden (2017-2019), Bioscience and Materials, Agrifood and Bioscience.
    Alminger, Marie
    Chalmers University of Technology, Sweden.
    Tailoring bilberry powder functionality through preprocessing and drying.2019In: Food science & nutrition, ISSN 2048-7177, Vol. 7, no 4, p. 1379-1386Article in journal (Refereed)
    Abstract [en]

    Berry powders are popular as ingredients in a range of food products, where they naturally provide flavor, color, texture, polyphenols, fiber, and other nutrients. The choices regarding processing techniques and conditions influence the quality attributes of berry powders. The aim of this study was to study the effects on bilberry powder functionalities of applying different preprocessing techniques (purée mixing and juice pressing vs. untreated whole berries) prior to hot air drying and milling. Drying of press cake reduced the drying time by 72% and increased the total apparent phenolic content of the final powder by 44%, as compared to the powder of dried whole berries. The press cake powder showed an easier flowing behavior than the powders from whole berries and puréed berries. Dispersibility (in water and dairy cream) was 60% higher for powders from whole berries and puréed berries, as compared to press cake. The total phenolic content of the dispersed powders was highest for whole berries and puréed berries. Bilberry powder functionality can be modulated through the selection of an appropriate preprocessing technique before drying and milling. This tailors the powder properties into food ingredients ready for different applications, without the need for additives.

    Download full text (pdf)
    fulltext
  • 3.
    Höglund, Evelina
    et al.
    RISE - Research Institutes of Sweden (2017-2019), Bioscience and Materials, Agrifood and Bioscience.
    Ekman, Susanne
    RISE - Research Institutes of Sweden (2017-2019), Bioscience and Materials, Agrifood and Bioscience.
    Stuhr-Olsson, Gunnel
    Findus Special Foods, Sweden.
    Lundgren, Christina
    Findus Special Foods, Sweden.
    Albinsson, Berit
    RISE - Research Institutes of Sweden (2017-2019), Bioscience and Materials, Agrifood and Bioscience.
    Signäs, Michael
    Medirest Compass Group AB, Sweden.
    Karlsson, Christina
    ICA Sverige AB, Sweden.
    Rothenberg, Elisabet
    Kristianstad University, Sweden.
    Wendin, Karin
    Kristianstad University, Sweden; University of Copenhagen, Denmark.
    A meal concept designed for older adults - Small, enriched meals including dessert.2018In: Food & nutrition research, ISSN 1654-661X, Vol. 62Article in journal (Refereed)
    Abstract [en]

    Background: The population of older adults is growing and many are at risk of disease-related malnutrition. This is a serious condition which increases the risk for other diseases and distress, human suffering and puts a high load on health care costs. Meal concepts tailored to suit the needs of older adults are required to decrease the incidence of disease-related malnutrition.

    Objective: To evaluate sensory perception regarding a concept of small, protein and energy-enriched multi-component meals designed according to the nutritional needs of older adults.

    Design: A meal concept of small main courses with complementary desserts and protein and energy-enriched products was evaluated using triangle tests, hedonic evaluation and focus group discussion. Enriched sauces and meals were compared to corresponding commercial products regarding appearance, taste, consistency and overall acceptance.

    Results: The concept of a small main course with a complementary dessert was generally perceived as positive by the target group. The acceptance scores for the enriched meals were generally lower than for the commercial meals, mainly owing to the packaging of the enriched meals which required covering the food in sauce. Enriched sauces contained approximately 90% more protein than the commercial sauces. However, protein enrichment affected the sensory properties of the sauces and they were perceived as thicker, creamier and less flavour-intensive.

    Conclusions: A concept based on small, protein and energy-enriched meals supplemented with a dessert was considered suitable for increasing the energy and protein intakes of older adults provided that the method of enrichment ensures attractive sensorial properties.

  • 4.
    Höglund, Evelina
    et al.
    RISE - Research Institutes of Sweden (2017-2019), Bioscience and Materials, Agrifood and Bioscience.
    Eliasson, Lovisa
    RISE - Research Institutes of Sweden (2017-2019), Bioscience and Materials, Agrifood and Bioscience.
    Oliveira, Gabriel
    Chalmers University of Technology, Sweden.
    Almli, Valerie L.
    Nofima AS, Norway.
    Sozer, Nesli
    VTT Tecnhical Research Centre of Finland, Finland.
    Alminger, Marie
    Chalmers University of Technology, Sweden.
    Effect of drying and extrusion processing on physical and nutritional characteristics of bilberry press cake extrudates2018In: Lebensmittel-Wissenschaft + Technologie, ISSN 0023-6438, E-ISSN 1096-1127, Vol. 92, p. 422-428Article in journal (Refereed)
    Abstract [en]

    Mild drying and extrusion processing of side streams from berry juice production can enable retention of valuable compounds in the food chain and reduce waste production. The aim of this study was to evaluate the applicability of using hot air (HA) and microwave assisted hot air (MWHA) drying combined with extrusion for conversion of bilberry press cake into value-added extruded food products. Bilberry press cake was dried at 40 °C by HA and MWHA drying to a moisture content of 17 g/100 g. A twin screw extruder (average feed rate 72 g/min, temperature profile 135-128-89-69 °C) was used to extrude products containing organic wholegrain rye flour and 10% or 25% dried bilberry press cake powder. A consumer panel (n = 15) evaluated four extrudates on hedonic and Just-About-Right (JAR) scales, with a main focus on texture properties. The results indicate that different drying techniques implied a difference in processing time (40% reduction with MWHA drying). However, the retention of total phenolics and physical characteristics of extruded snacks containing bilberry powders were independent of drying techniques. In sum, powder of bilberry press cake can be incorporated in cereal based extruded snacks with enhanced phenolic content and potential for palatable sensory properties.

  • 5. Lemmens, L.
    et al.
    Tibäck, Evelina
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Svelander, C.
    Alminger, M.
    Ahrné, Lilia
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Langton, Maud
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Thermal pretreatments of carrot pieces using different heating techniques: Effect on quality related aspects2009In: Innovative Food Science & Emerging Technologies, ISSN 1466-8564, E-ISSN 1878-5522, Vol. 10, no 4, p. 522-529Article in journal (Refereed)
    Abstract [en]

    During fruit and vegetable processing, different thermal processes (blanching, pasteurization, sterilization) based on different heating techniques can be used. In this context, it is important to evaluate the impact of blanching on quality related parameters. This paper describes a case study on carrot pieces, studying the effect of thermal pretreatments (high temperature blanching, low temperature blanching and low temperature blanching in combination with Ca2+-soaking) on enzyme activity (peroxidase (POD), pectinmethylesterase (PME)), structural properties (degree of methoxylation (DM), texture) and nutritional aspects (?-carotene content). The thermal pretreatments were carried out by conventional heating as well as by microwave heating and ohmic heating, since these new heating methods can become important new technologies in food industry. It has been shown that, depending on the application, selecting the right pretreatment conditions can help to control the enzyme activity. To obtain a firm carrot texture after thermal processing, low temperature blanching seems to be the most appropriate pretreatment condition. This was supported by the micrographs and the analysis of the degree of methoxylation. Furthermore almost no influence of the pretreatments on the ?-carotene content of the samples could be noticed. For all quality parameters studied, no unambiguous effect of the heating technique could be detected. Thus, the time/temperature conditions of the thermal pretreatments determine the quality related aspects, independent of the heating technique used. Industrial relevance: With regard to consumer acceptance, a good quality control of fruit and vegetables is important. Food quality covers a wide range of parameters, including enzyme content, structural properties, nutritional properties, sensorial characteristics etc. This study gives an overview of the effect of blanching, which is a common preprocessing step in food processing, on quality related parameters in carrots. The data deliver integrated information on structural level as well as on nutritional level and on enzyme content. Moreover, novel thermal process technologies (microwave heating, ohmic heating), which gain more and more attention in food industry, are being considered as alternatives for conventional blanching. © 2009 Elsevier Ltd. All rights reserved.

  • 6.
    Loren, Niklas
    et al.
    RISE Research Institutes of Sweden, Bioeconomy and Health, Agriculture and Food. Chalmers University of Technology, Sweden.
    Niimi, Jun
    RISE Research Institutes of Sweden, Bioeconomy and Health, Material and Surface Design.
    Höglund, Evelina
    RISE Research Institutes of Sweden, Bioeconomy and Health, Agriculture and Food.
    Albin, Rickard
    Culinar AB, Sweden.
    Rytter, Elisabet
    Swedish Food Federation, Sweden.
    Bjerre, Karin
    RISE Research Institutes of Sweden, Bioeconomy and Health, Agriculture and Food.
    Nielsen, Tim
    RISE Research Institutes of Sweden, Bioeconomy and Health, Agriculture and Food.
    Sodium reduction in foods: Challenges and strategies for technical solutions2023In: Journal of Food Science, ISSN 0022-1147, E-ISSN 1750-3841, Vol. 88, no 3, p. 885-Article in journal (Refereed)
    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.

  • 7.
    Mayers, Joshua
    et al.
    RISE Research Institutes of Sweden, Bioeconomy and Health, Agriculture and Food.
    Dahl, Leyla
    RISE Research Institutes of Sweden, Bioeconomy and Health, Agriculture and Food.
    Thalén, Emil
    RISE Research Institutes of Sweden, Bioeconomy and Health, Agriculture and Food.
    Cliffordson, Åsa
    RISE Research Institutes of Sweden, Bioeconomy and Health, Agriculture and Food.
    Wassén, Sophia
    Lantmännen AB, Sweden.
    Höglund, Evelina
    RISE Research Institutes of Sweden, Bioeconomy and Health, Agriculture and Food.
    Influence of Swedish bilberry preprocessing technique on juice yield and quality2023Conference paper (Other academic)
    Abstract [en]

    Bilberries represent a valuable northern European wild berry crop, well regarded for their high content of bioactive compounds and perceived health benefits. In Sweden, other than consumption of fresh whole berries, processing into juice is the most common route. To optimise the extraction of juice from bilberries and to investigate the impact on juice quality, fresh berries were pre treated using a range of techniques prior to pressing. Blanching the berries or treating them with pectinase enzymes gave the highest juice yield with 74 and 83% recovery (%, w/w), respectively (approx. 3.4 to 3.8 times the control). Freezing the berries prior to pressing was as effective as grinding + heating and resulted in a 2.8 fold increase in yield. Use of a screw press instead of a hydraulic press increased the yield 3.4 fold with no other pre treatment. Freezing prior to screw press only resulted in a modest increase in yield from 75 to 78% when using t he screw press. but was still an improvement versus freezing prior to hydraulic press. In terms of the quality of the juices, blanching, grinding and heating, and pectinase treatment had the highest phenolic content, but pectinase treatment resulted in the highest overall extraction yield from the berries. Again screw press increased the con tent of phenolic compounds in the juice and had higher extractive yields from the berries. The antioxidant content of juices (measured as ferric reducing antioxidant potential) followed the same trend as the phenolic content. Overall, use of a screw press increased the juice yield versus a hydraulic press, but the use of pectinase enzymes still appears to be the most effective treatment for maximising the juice yield when using the hydraulic press. Freezing and blanching berrie s prior to processing has a positive impact on juice yield, phenolic content, and antioxidant capacity, especially for hydraulic pressing. The use of pectinase enzymes increased the extractive yields of juice and phenolic compounds extracted from the berri es, but the composition of the juices themselves were very similar when blanching, freezing, or grinding and heating were used, suggesting the use of expensive enzymes may not be necessary to produce juices rich in antioxidant compounds on a cost benefit l evel. Future work should investigate the combination of enzyme treatment followed by screw press as well as the cost and life cycle implications of the different processing conditions.

  • 8.
    Niimi, Jun
    et al.
    RISE Research Institutes of Sweden, Bioeconomy and Health, Material and Surface Design.
    Ahlinder, Astrid
    RISE Research Institutes of Sweden, Bioeconomy and Health, Agriculture and Food.
    Nilsson Pingel, Torben
    RISE Research Institutes of Sweden, Bioeconomy and Health, Agriculture and Food.
    Niimi, Claudia
    RISE Research Institutes of Sweden, Bioeconomy and Health, Agriculture and Food.
    Höglund, Evelina
    RISE Research Institutes of Sweden, Bioeconomy and Health, Agriculture and Food.
    Öhgren, Camilla
    RISE Research Institutes of Sweden, Bioeconomy and Health, Agriculture and Food.
    Loren, Niklas
    RISE Research Institutes of Sweden, Bioeconomy and Health, Agriculture and Food.
    Nielsen, Tim
    RISE Research Institutes of Sweden, Bioeconomy and Health, Agriculture and Food.
    Saltiness enhancement: Impact of acid added to bread with heterogeneously distributed sodium chloride2023In: Lebensmittel-Wissenschaft + Technologie, ISSN 0023-6438, E-ISSN 1096-1127, Vol. 176, article id 114557Article in journal (Refereed)
    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.

  • 9.
    Oliveira, G.
    et al.
    Chalmers University of Technology, Sweden.
    Eliasson, Lovisa
    RISE - Research Institutes of Sweden (2017-2019), Bioscience and Materials, Agrifood and Bioscience.
    Maria, Ehrnell
    RISE - Research Institutes of Sweden (2017-2019), Bioscience and Materials, Agrifood and Bioscience.
    Höglund, Evelina
    RISE - Research Institutes of Sweden (2017-2019), Bioscience and Materials, Agrifood and Bioscience.
    Andlid, T.
    Chalmers University of Technology, Sweden.
    Alminger, M.
    Chalmers University of Technology, Sweden.
    Tailoring bilberry powder functionality through processing: Effects of drying and fractionation on the stability of total polyphenols and anthocyanins2019In: Food Science & Nutrition, E-ISSN 2048-7177, Vol. 7, no 3, p. 1017-1026Article in journal (Refereed)
    Abstract [en]

    Bilberries are a rich natural source of phenolic compounds, especially anthocyanins. The press cake obtained during the processing of bilberry juice is a potential source of phytochemicals. The objective of this study was to evaluate different drying techniques and the fractionation of bilberry press cake powder toward obtaining phenolic-rich ingredients for incorporation into value-added food products. The derived powders were dispersed in water and dairy cream, to investigate the effects of drying and fractionation on the dispersibility and solubility of phenolic compounds. The drying techniques, hot air drying and microwave drying, applied on bilberry press cake reduced the content of total phenolics and anthocyanins. The degradation was, however, consistently small and similar for both techniques. The major anthocyanins detected in the samples were stable during drying and fractionation treatments. Fractionation of the press cake powder affected the total apparent phenolic content and composition of the different fractions. The highest phenolic content (55.33 +/- 0.06 mg g(-1) DW) and highest anthocyanin content (28.15 +/- 0.47 mg g(-1) DW) were found in the fractions with the smallest particle size (<500 mu m), with delphinidin-3-O-galactoside being the most abundant anthocyanin. Dispersibility of all dried powder samples was higher in dairy cream than water, and the highest level of anthocyanins was measured in samples from the powder with the smallest particle size (<500 mu m), dispersed in cream. The application of drying, milling and fractionation was found to be a promising approach to transform bilberry press cake into stable and deliverable ingredients that can be used for fortification of food products with high levels of phenolic compounds.

  • 10.
    Tibäck, Evelina
    et al.
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Langton, Maud
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Oliveira, Jorge
    University College Cork, Ireland.
    Ahrné, Lilia
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik. Chalmers University of Technology, Sweden.
    Mathematical modeling of the viscosity of tomato, broccoli and carrot purees under dynamic conditions2014In: Journal of Food Engineering, ISSN 0260-8774, E-ISSN 1873-5770, Vol. 124, p. 35-42Article in journal (Refereed)
    Abstract [en]

    Different viscosity models were developed to describe the viscosity of unprocessed fruit and vegetable purees under dynamic conditions. Temperature hysteresis cycles were carried out for three purees with different structural characteristics (tomato, carrot, and broccoli), with heating and cooling phases from 10 to 80°C with isothermal (holding) phases at 10, 30, 60 or 80°C. The apparent viscosity was measured continuously with a rotational rheometer and the data was analyzed with time-independent and time-dependent models (quantifying rheopexy, thixotropy, or both). The results revealed clear thixotropic behavior in tomato puree, attributed to shearing effects, and rheopectic in broccoli puree, attributed to gel formation at the higher temperatures. Although carrot puree data from the isothermal periods could be quantified satisfactorily with no time dependency, analysis of the nonisothermal periods proved that rheopectic effects also needed to be included.

  • 11.
    Tibäck, Evelina
    et al.
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Svelander, C.A.
    Ahrné, Lilia
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Altskär, Annika
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Alminger, M.A.G.
    Langton, Maud
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Mechanical and thermal pretreatments of crushed tomatoes: Effects on consistency and in vitro accessibility of lycopene2009In: Journal of Food Science, ISSN 0022-1147, E-ISSN 1750-3841, Vol. 74, no 7, p. E386-E395Article in journal (Refereed)
    Abstract [en]

    The effects of mechanical and thermal treatments on the consistency and in vitro lycopene accessibility of crushed tomatoes were evaluated. Different crushing intensities and a subsequent heat treatment carried out as a heat shock (95 °C for 8 min) or a boiling step (100 °C for 20 min) were examined. Additional homogenization was compared with milder crushing regarding the effect on lycopene content and in vitro accessibility. Textural properties, polygalacturonase and pectinmethylesterase activity, pectin degree of methoxylation, lycopene content, and in vitro lycopene accessibility were evaluated. Microstructure was studied using both light and transmission electron microscopy. Crushing and subsequent heating affected the pectin degree of methoxylation and the consistency of the crushed tomatoes. The mechanical and thermal treatments did not affect the lycopene content to any great extent; however, in vitro accessibility seemed to improve with extensive crushing followed by heating. Crushing or homogenization in itself was not enough to increase in vitro lycopene accessibility. © 2009 Institute of Food Technologists®.

  • 12.
    Wendin, Karin
    et al.
    Kristianstad University, Sweden ; University of Copenhagen, Denmark.
    Höglund, Evelina
    RISE - Research Institutes of Sweden, Bioscience and Materials, Agrifood and Bioscience.
    Andersson, Malin
    RISE - Research Institutes of Sweden, Bioscience and Materials, Agrifood and Bioscience.
    Rothenberg, Elisabet
    Kristianstad University, Sweden.
    Protein enriched foods and healthy ageing Effects of protein fortification on muffin characteristics2017In: Agro Food Industry Hi-Tech, ISSN 1722-6996, E-ISSN 2035-4606, Vol. 28, no 5, p. 16-18Article in journal (Refereed)
    Abstract [en]

    Sarcopenia is a common problem among elderly. To maintain muscle mass, strength and function adequate dietary protein intake is of importance. The aim is to enable the development of high-quality fortified foods to improve protein status in elderly. Current study aimed to investigate how sensory and physical characteristics of a popular snack in the form of muffins change when increasing protein content. A reference muffin was compared to muffins fortified with soy flour, almond flour or whey protein, respectively. A focus group evaluated the sensory properties. Physical properties included colour measurement, water activity, weight and heights. All fortifiers affected the muffins differently, sensory as well as physical characteristics, showing the complexity of adding different fortifiers to muffins.

1 - 12 of 12
CiteExportLink to result list
Permanent link
Cite
Citation style
  • apa
  • ieee
  • modern-language-association-8th-edition
  • vancouver
  • Other style
More styles
Language
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
  • sv-SE
  • Other locale
More languages
Output format
  • html
  • text
  • asciidoc
  • rtf