Change search
Refine search result
1234567 101 - 150 of 2069
CiteExportLink to result list
Permanent link
Cite
Citation style
  • apa
  • harvard1
  • 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.
  • 101.
    Andersson, Karin
    SIK – Institutet för livsmedel och bioteknik.
    LCA of food products and production systems.2000In: International Journal of Life Cycle Assessment, Vol. 5, no 4, p. 239-248Article in journal (Refereed)
  • 102.
    Andersson, Karin
    et al.
    SIK – Institutet för livsmedel och bioteknik.
    Eide, Merete Høgaas
    SIK – Institutet för livsmedel och bioteknik.
    Lundqvist, U.
    Mattsson, Berit
    SIK – Institutet för livsmedel och bioteknik.
    The feasibility of including sustainability in LCA for product development1998In: Journal of Cleaner Production, ISSN 0959-6526, E-ISSN 1879-1786, Vol. 6, no 42067, p. 289-298Article in journal (Refereed)
    Abstract [en]

    The feasibility of combining the concept of sustainability principles and the methodology of Life Cycle Assessment (LCA) is examined. The goal is to achieve an operational tool that incorporates sustainability in product development and strategic planning. While the method outlined has the structure of LCA, it emphasises aspects and parameters often omitted from traditional LCA. The analysis and results can be either qualitative or semi-quantitative. Although a qualitative analysis is less time consuming, it can still highlight the important issues. Qualitative information, which is easily lost in a quantitative analysis, can be emphasised. One of the conclusions is that the method is well suited for screening analysis. © 1998 Elsevier Science Ltd. All rights reserved.

  • 103.
    Andersson, Karin
    et al.
    SIK – Institutet för livsmedel och bioteknik.
    Eide, Merete Høgaas
    SIK – Institutet för livsmedel och bioteknik.
    Lundqvist, Ulrika
    Mattsson, Berit
    SIK – Institutet för livsmedel och bioteknik.
    Feasibility of including sustainability in LCA for product development1998In: Journal of cleaner production, ISSN 0346-718X, Vol. 6, no 3-4, p. 289-98Article in journal (Refereed)
    Abstract [en]

    The feasibility of combining the concept of sustainability principles and the methodology of Life Cycle Assessment (LCA) is examined. The goal is to achieve an operational tool that incorporates sustainability in product development and strategic planning. While the method outlined has the structure of LCA, it emphasizes aspects and parameters often omitted from traditional LCA. The analysis and results can be either qualitative or semi-quantitative. Although a qualitative analysis is less time consuming, it can still highlight the important issues. Qualitative information, which is easily lost in a quantitative analysis, can be emphasized. One of the conclusions is that the method is well suited for screening analysis.

  • 104.
    Andersson, Karin
    et al.
    SIK – Institutet för livsmedel och bioteknik.
    Lingnert, Hans
    SIK – Institutet för livsmedel och bioteknik.
    Influence of oxygen and copper concentration on lipid oxidation in rapeseed oil1998In: Journal of the American Oil Chemists Society, ISSN 0003-021X, E-ISSN 1558-9331, Vol. 75, no 8, p. 1041-1046Article in journal (Refereed)
    Abstract [en]

    The influence of oxygen concentration and copper on lipid oxidation in rapeseed oil during storage at 40°C was investigated. The oil was stored in air, or with 1.1%, 0.17%, or 0.04% oxygen in the headspace, and 70 or 0.07 ppm copper was added. Volatile oxidation products and oxygen consumption were monitored. Addition of 70 ppm copper to the sample in air resulted in a 70-fold higher hexanal concentration after 35 d of storage, compared to the sample without added copper. The addition of 0.07 ppm copper to the sample stored in air gave a doubled hexanal concentration, compared to the sample without copper, after 35 d of storage. For the samples with 70 ppm copper at 0.17% and 0.04% oxygen, all oxygen was consumed after 7 d of storage. The results show the importance of minimizing the oxygen available for oxidation, especially when pro-oxidants are present. In the sample with 70 ppm added copper, in air, the hexanal increase was 65 times larger than for the same sample in 0.04% oxygen. A comparison of the effect of oxygen or copper on oxidation shows that the addition of 70 ppm copper to the 0.04% oxygen sample gave the same increase in hexanal content as an oxygen increase to 0.17%.

  • 105.
    Andersson, Karin
    et al.
    SIK – Institutet för livsmedel och bioteknik.
    Lingnert, Hans
    SIK – Institutet för livsmedel och bioteknik.
    Influence of oxygen concentration and light on the oxidative stability of cream powder1998In: Lebensmittel-Wissenschaft + Technologie, ISSN 0023-6438, E-ISSN 1096-1127, Vol. 31, no 2, p. 169-176Article in journal (Refereed)
    Abstract [en]

    The production of volatile oxidation products and consumption of oxygen were measured in cream powder stored for 35 weeks at 30 °C in darkness or exposed to fluorescent light. The headspace of the bottles contained either air (209 mL O 2/L) or 13, 3.5, 0.4 or 0.3 mL/L oxygen in nitrogen. The exposure to light strongly influenced both the rate of hexanal production and oxygen consumption. After the first 5 weeks of storage in light, significantly different oxygen-dependent increases in hexanal were found for all samples. Although the samples stored in darkness showed a much smaller hexanal increase, it was still significant during storage. After 35 weeks of storage, the dark-stored sample in air showed a highly significant larger hexanal increase than all the other samples stored in darkness, but after the same storage period, the hexanal increase in the 13, 3.6 and 0.4 mL O 2/L samples was the same. The production of the Strecker aldehyde, 3-methylbutanal, was found to depend on light and to some extent on oxygen concentration, which indicates that lipid oxidation also influenced the conditions of the Maillard reaction. © 1998 Academic Press Limited.

  • 106.
    Andersson, Karin
    et al.
    SIK – Institutet för livsmedel och bioteknik.
    Lingnert, Hans
    SIK – Institutet för livsmedel och bioteknik.
    Influence of oxygen concentration on the flavour and chemical stability of cream powder1998In: Lebensmittel-Wissenschaft + Technologie, ISSN 0023-6438, E-ISSN 1096-1127, Vol. 31, no 3, p. 245-251Article in journal (Refereed)
    Abstract [en]

    Descriptive sensory analysis and analysis of hexanal content were performed on cream powder stored in darkness at different oxygen concentrations at 30 °C for up to 45 weeks. The headspace of the samples contained 209 (air), 13, 3.6, 0.4 or 0.3 m/L oxygen/L headspace gas. All samples stored with reduced oxygen content were, with one exception, significantly different from the air-packed sample after 25 as well as after 45 weeks of storage, both in their hexanal concentration and according to sensory analysis. However, there were no significant sensory differences between the samples stored with reduced oxygen for 25 or 45 weeks. Analysis of the hexanal concentration in the samples was a more sensitive method than sensory analysis for detecting differences between samples stored for the same length of time. Furthermore, some of the samples with reduced oxygen concentration were found to differ significantly in their hexanal concentration. Significant differences between samples before storage and samples stored for 25 or 45 weeks, regardless of oxygen concentration, were found by both sensory and chemical analyses. © 1998 Academic Press.

  • 107. Andersson, Karin
    et al.
    Lingnert, Hans
    SIK – Institutet för livsmedel och bioteknik.
    Influence of oxygen concentration on the storage stability of cream powder1997In: Lebensmittel-Wissenschaft + Technologie, ISSN 0023-6438, E-ISSN 1096-1127, Vol. 30, no 2, p. 147-154Article in journal (Refereed)
    Abstract [en]

    The influence of low oxygen concentrations on lipid oxidation during storage of cream powder was studied. The powder was packed with oxygen concentrations of 209 mL/L, 17 mL/L, 8.3 mL/L, 3.4 mL/L, 1.5 mL/L, 0.7 mL/L and 0.6 mL/L and stored in darkness at 30°C for 29 weeks. To follow oxidation, the formation of volatile oxidation products and oxygen consumption were measured. After 7 weeks of storage a significant (P <0.01) hexanal development was already seen in all the samples, and the hexanal content was directly related to the initial oxygen content, with one exception, the 0.6 mL/L sample, which had a slightly (but not significantly, P >0.05) higher hexanal content than the 0.7 mL/L sample. There were only small differences in hexanal formation between the samples packed with oxygen concentrations below 3.4 mL/L. This could be due to a more pronounced influence of oxygen diffusion at these low levels of oxygen, leading to a diffusion-controlled oxidation. Other volatiles, not produced by lipid oxidation, also increased during storage. The formation of Strecker aldehydes was found to be oxygen-dependent, whereas the formation of 2-alkanones was not. Measurement of oxygen consumption was not sufficient to detect differences in oxidation rate between the samples packed with 17 mL/L oxygen and less. © 1997 Academic Press Limited.

  • 108.
    Andersson, Karin
    et al.
    SIK – Institutet för livsmedel och bioteknik.
    Lingnert, Hans
    SIK – Institutet för livsmedel och bioteknik.
    Kinetic studies of oxygen dependence during initial lipid oxidation in rapeseed oil1999In: Journal of Food Science, ISSN 0022-1147, E-ISSN 1750-3841, Vol. 64, no 2, p. 262-266Article in journal (Refereed)
    Abstract [en]

    Lipid oxidation was studied in rapeseed oil, stored at 35 or 50°C in 0.03, 0.3, 1.0 or 1.8% oxygen for 42 days. Peroxide value (PV), oxygen consumption, tocopherol consumption and production of volatile compounds were analyzed to follow the oxidation. At 50°C, lipid oxidation measured as oxygen consumption or PV was only slightly influenced by oxygen concentration ?1%. Below 0.5% the influence was strongly enhanced. The production of volatiles showed different relationships to oxygen concentration and some compounds were produced in larger amounts at lower O2, than at higher O2 concentrations.

  • 109.
    Andersson, Karin
    et al.
    SIK – Institutet för livsmedel och bioteknik.
    Ohlsson, Thomas
    SIK – Institutet för livsmedel och bioteknik.
    Including environmental aspects in production development: A case study of tomato ketchup1999In: Lebensmittel-Wissenschaft + Technologie, ISSN 0023-6438, E-ISSN 1096-1127, Vol. 32, no 3, p. 134-141Article in journal (Refereed)
    Abstract [en]

    An environmental Life Cycle Assessment (LCA) study of a specific tomato ketchup was carried out. The objectives of the work were to illustrate how LCA can be used in production development; to investigate the influence of the geographical location of certain processes; and to find ways to improve the product's environmental performance. In the screening LCA which includes the whole life cycle, the packaging and processing sub-systems were found to be significant in the total environmental impact made by ketchup. Accordingly, six alternative systems, including packaging, processing and transportation, were modelled and simulated. The environmental impact categories included were energy use, global warming, acidification, eutrophication, photo-oxidant formation and the generation of radioactive waste. It was concluded that the current geographical location of the production of ketchup is preferable; the contributions to acidification can be reduced significantly; and the environmental profile of the product can be improved for either the type of tomato paste currently used or a less concentrated tomato paste. A shift to a less concentrated paste would also mean that traditional quality parameters of the ketchup could be improved. © 1999 Academic Press.

  • 110.
    Andersson, Karin
    et al.
    SIK – Institutet för livsmedel och bioteknik.
    Ohlsson, Thomas
    SIK – Institutet för livsmedel och bioteknik.
    Life cycle assessment of bread produced on different scales1999In: The International Journal of Life Cycle Assessment, ISSN 0948-3349, E-ISSN 1614-7502, Vol. 4, no 1, p. 25-40Article in journal (Refereed)
    Abstract [en]

    A case study of white bread has been carried out with the purpose of comparing different scales of production and their potential environmental effects. The scales compared are: home baking, a local bakery and two industrial bakeries with distribution areas of different sizes. Data from the three bakeries and their suppliers have been collected. The systems investigated include agricultural production, milling, baking, packaging, transportation, consumption and waste management. Energy use and emissions have been quantified and the potential contributions to global warming, acidification, eutrophication and photo-oxidant formation have been assessed. The large industrial bakery uses more primary energy and contributes more to global warming, acidification and eutrophication than the other three systems. The home baking system shows a relatively high energy requirement; otherwise, the differences between home baking, the local bakery and the small industrial bakery are too small to be significant.

  • 111.
    Andersson, Karin
    et al.
    SIK – Institutet för livsmedel och bioteknik.
    Ohlsson, Thomas
    SIK – Institutet för livsmedel och bioteknik.
    Life cycle assessment of bread produced on different scales1999In: Internaional journal of life cycle assessment, ISSN 0346-718X, Vol. 4, no 1, p. 25-40Article in journal (Refereed)
    Abstract [en]

    A case study of white bread has been carried out with the purpose to compare different scales of production and their potential environmental effects. The scales compared are: home baking, a local bakery and two industrial bakeries with distribution areas of different sizes. Data from the three bakeries and their suppliers have been collected. The systems investigated include agricultural production, milling, baking, packaging, transportation, consumption and waste management. Energy use and emissions have been quantified and the potential contributions to global warming, acidification, eutrophication and photo-oxidant formation have been assessed. The large industrial bakery uses more primary energy and contributes more to global warming, acidification and eutrophication than the other three systems. The home baking system shows a relatively high energy requirement; otherwise, the differences between home baking, the local bakery and the small industrial bakery are too small to be significant.

  • 112.
    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.

  • 113.
    Andersson, Karin
    et al.
    SIK – Institutet för livsmedel och bioteknik.
    Ohlsson, Thomas
    SIK – Institutet för livsmedel och bioteknik.
    Olsson, P.
    Screening life cycle assessment (LCA) of tomato ketchup: A case study1998In: Journal of Cleaner Production, ISSN 0959-6526, E-ISSN 1879-1786, Vol. 6, no 42067, p. 277-288Article in journal (Refereed)
    Abstract [en]

    A screening life cycle assessment (LCA) of tomato ketchup has been carried out. The purpose was to identify 'hot-spots', that is parts of the life-cycle that are important to the total environmental impact. The system investigated includes agricultural production, industrial refining, packaging, transportation, consumption and waste management. Energy use and emissions were quantified and some of the potential environmental effects assessed. Packaging and food processing were found to be hot-spots for many, but not all, of the impact categories investigated. For primary energy use, the storage time in a refrigerator (household phase) was found to be a critical parameter. © 1998 Elsevier Science Ltd. All rights reserved.

  • 114.
    Andersson, Karin
    et al.
    SIK – Institutet för livsmedel och bioteknik.
    Ohlsson, Thomas
    SIK – Institutet för livsmedel och bioteknik.
    Olsson, Par
    Life cycle assessment (LCA) of food products and production systems1994In: Trends in Food Science and Technology, ISSN 0346-718X, 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 analyze 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.

  • 115.
    Andersson, Karin
    et al.
    SIK – Institutet för livsmedel och bioteknik.
    Ohlsson, Thomas
    SIK – Institutet för livsmedel och bioteknik.
    Olsson, Par
    Screening Life Cycle Assessment (LCA) of tomato ketchup: A case study1998In: Journal of cleaner production, ISSN 0346-718X, Vol. 6, no 3-4, p. 277-88Article in journal (Refereed)
    Abstract [en]

    A Screening Life Cycle Assessment (LCA) of tomato ketchup has been carried out. The purpose was to identify `hot-spots', that is parts of the life-cycle that are important to the total environmental impact. The system investigated includes agricultural production, industrial refining, packaging, transportation, consumption and waste management. Energy use and emissions were quantified and some of the potential environmental effects assessed. Packaging and food processing were found to be hot-spots for many, but not all, of the impact categories investigated. For primary energy use, the storage time in a refrigerator (household phase) was found to be a critical parameter.

  • 116. Andersson, M.
    et al.
    Andersson, T.
    Adlercreutz, P.
    Nielsen, Tim
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Hornsten, E.G.
    Toward an enzyme-based oxygen scavenging laminate.: Influence of industrial lamination conditions on the performance of glucose oxidase2002In: Biotechnology and Bioengineering, ISSN 0006-3592, E-ISSN 1097-0290, Vol. 79, no 1, p. 37-42Article in journal (Refereed)
    Abstract [en]

    The laminate consisted of several polymer layers, aluminium, and one cellulose-based layer containing the active enzymatic system (e.g., glucose oxidase, catalase, glucose, and CaCO3). During the industrial lamination process, the enzyme layer was exposed to three temperature spikes up to 325°C without significant enzyme inactivation. Ninety-seven percent of the glucose oxidase activity still remained after the lamination process. The best laminate had an oxygen absorbing capacity of 7.6 ± 1.0 L/m2. A reference that was not laminated expressed a corresponding oxygen absorbing capacity of 7.1 ± 0.8 L/m2. © 2002 Wiley Periodicals, Inc.

  • 117.
    Andersson, R
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska livmedelsinstitutet.
    Fermentering av vegetabilier: en litteraturstudie1982Report (Refereed)
  • 118.
    Andersson, R
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska livmedelsinstitutet.
    Hydrolysis of edible fats caused by lipase from pseudomonas fluorescens1980Report (Refereed)
  • 119.
    Andersson, R
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska livmedelsinstitutet.
    Mjölksyrafermentering av grönsaker : en energisnål teknik som leder till goda och hållbara produkter1986Report (Refereed)
  • 120. Andersson, R.
    et al.
    Ekstrand, Bo
    SIK – Svenska livmedelsinstitutet.
    Biologisk konservering.1988In: InforMAT, Vol. 1, no 1, p. 31-35Article in journal (Other academic)
  • 121. Andersson, R.E.
    Biogenic amines in lactic acid-fermented vegetables1988In: Lebensmittel-Wissenschaft + Technologie, ISSN 0023-6438, E-ISSN 1096-1127, Vol. 21, no 1, p. 68-69Article in journal (Refereed)
    Abstract [en]

    Lactic acid-fermented vegetables and root crops were analysed with respect to biogenic amines. Cadaverine, histamine, putrescine, spermidine and tyramine were found in concentrations ranging from 1 to 15 mg/kg of product. Dimethylamine, tryptamine, phenylethylamine and spermine were not detected at all in any of the products. Since all the amines found were present in concentrations considerably lower than those known to cause food poisoning, lactic acid-fermented vegetables and root crops should be considered as low-risk products with regard to the presence of biogenic amines. © 1988 Academic Press Limited.

  • 122. Andersson, R.E.
    et al.
    Eriksson, Caj
    SIK – Svenska livmedelsinstitutet.
    Salomonsson, A.-C.
    Theander, O.
    Lactic acid fermentation of fresh and stored carrot.: Chemical, microbial and sensory evaluation of products.1990In: Lebensmittel-Wissenschaft und Technologie, Vol. 23, p. 34-40Article in journal (Refereed)
  • 123.
    Andersson, Rolf
    SIK – Svenska livmedelsinstitutet.
    Food processing. Lactic acid bacteria in the production of food.1988In: Food Laboratory Newsletter, no 14, p. 17-21Article in journal (Other academic)
  • 124.
    Andersson, Rolf E.
    SIK – Svenska livmedelsinstitutet.
    Concentration and partial purification of lipase from Pseudomonas fluorescens1980In: Biotechnology letters, ISSN 0141-5492, E-ISSN 1573-6776, Vol. 2, no 5, p. 247-252Article in journal (Refereed)
    Abstract [en]

    During ultrafiltration in a hollow fiber device 105 liters of lipase frort Pseudomonas fluorescens was concentrated to 4 liters with a yield of 56% of total initial activity. The concentrated lipase solution was lyophilized and purified on a DEAE-cellulose anion exchanger column. The partly purified lipase was found to probably contain carbohydrates. © 1980 Kluwer Academic Publishers.

  • 125.
    Andersson, Rolf E.
    SIK – Svenska livmedelsinstitutet.
    Inhibition of Staphylococcus aureus and spheroplasts of Gram-negative bacteria by an antagonistic compound produced by a strain of Lactobacillus plantarum1986In: International Journal of Food Microbiology, ISSN 0168-1605, E-ISSN 1879-3460, Vol. 3, no 3, p. 149-160Article in journal (Refereed)
    Abstract [en]

    A strain of Lactobacillus plantarum was examined for production of an extracellular antagonistic compound. Cellfree preparations, dialyzed to remove organic acids, were used in inhibition studies which revealed that Gram-positive bacteria were sensitive. Among these, Staphylococcus aureus was chosen for further characterization of the agent. The antagonistic compound was susceptible to breakdown by proteolytic enzymes and its effect was completely lost after heat treatment at 121°C for 15 min. Ultrafiltration studies indicated that the agent had a molecular weight of over 100, 000, suggesting a complex protein-containing aggregate. The antagonistic effect was found to be highest at low pH values and S. aureus was shown to be able to adapt to the agent. Most Gram-negative bacteria were resistant to the compound. However, after their transformation to spheroplasts, which removed most of the cell envelopes, these bacteria were sensitized. The conclusion is that the antagonistic mechanism probably includes agent influence on the cell surface. © 1986.

  • 126.
    Andersson, Rolf E.
    SIK – Svenska livmedelsinstitutet.
    Lipase production, lipolysis and formation of volatile compounds by Pseudomonas Fluorescens in fat containing media1980In: Journal of Food Science, Vol. 45, no 6, p. 1694-1701Article in journal (Refereed)
  • 127.
    Andersson, Rolf E.
    SIK – Svenska livmedelsinstitutet.
    Microbial lipolysis at low temperatures1980In: Applied and Environmental Microbiology, ISSN 0099-2240, E-ISSN 1098-5336, Vol. 39, no 1, p. 36-40Article in journal (Refereed)
  • 128. Andersson, Rolf E.
    Nitrate reduction during fermentation by Gram-negative bacterial activity in carrots1985In: International Journal of Food Microbiology, ISSN 0168-1605, E-ISSN 1879-3460, Vol. 2, no 4, p. 219-225Article in journal (Refereed)
    Abstract [en]

    Carrots were subjected to lactic acid fermentation through the action of a starter culture, Lactobacillus plantarum, and changes in the amount of both the naturally present and added nitrate were recorded. The nitrate content in the carrots decreased to about 10% of the original amount during the initial stage of the fermentation process. By using irradiation-sterilized carrots it was shown that the decrease in the nitrate content is a result of the activity of the Gram-negative bacteria, which dominate the flora during the initial stage of the fermentation process, and that the lactic acid bacteria present were unable to affect the nitrate content. The nitrite concentration was also determined and was found not to exceed 0.2 mg/kg on any occasion. The conclusion is that if the nitrate content of carrots is to be lowered in a fermentation process, this process must be controlled in such a way as to allow the original Gram-negative flora to reduce the nitrate amount before the starter organism takes over. © 1985.

  • 129.
    Andersson, Rolf E.
    et al.
    SIK – Svenska livmedelsinstitutet.
    Bodin, H.G.
    Snygg, Bengt Göran
    SIK – Svenska livmedelsinstitutet.
    The effect of some preservatives on growth, lipase production and lipase activity of Psedumonas Fluorescens1980In: Chemie, Mikrobiologie, Technologie der Lebensmittel, Vol. 6, p. 161-164Article in journal (Refereed)
  • 130. Andersson, Rolf E
    et al.
    Daeschel, M.A.
    Hassan, H.M.
    Antibacterial activity of plantaricin SIK-83, a bacteriocin produced by Lactobacillus plantarum1988In: Biochimie, ISSN 0300-9084, E-ISSN 1638-6183, Vol. 70, no 3, p. 381-390Article in journal (Refereed)
    Abstract [en]

    Lactobacillus plantarum SIK-83 produces a bacteriocin, designated plantaricin SIK-83, which inhibits 66 of 68 lactic acid bacteria from the genera Lactobacillus, Leuconostoc, Pediococcus and Streptococcus. A 500-fold dilution of L. plantarum SIK-83 MRS culture supernatant with phosphate buffer was sufficient to kill 105 cells/ml of Pediococcus pentosaceus within 120s. The killing of a sensitive population followed exponential kinetics. It shown that the bacteriocin binds specifically to sensitive cells but not to nonsensitive lactic acid bacteria, the producer strain or Gram-negative bacteria. Sensitive cells, after exposure to the bacteriocin, could be rescued by treatment with proteolytic enzymes. In buffer, plantaricin SIK-83 was adsorbed to the cell surface almost immediately, and morphological lesions were observed within 2 h after the cells were exposed to the bacteriocin. The lethal mode of action appeared to be due to damage to the cell membrane, resulting in cell lysis, which was detected by electron microscopy and by determination of released intracellular components. © 1988.

  • 131. Andersson, Rolf E.
    et al.
    Danielsson, G.
    Hedlund, C.B.
    Svensson, S.G.
    Effect of a heat-resistant microbial lipase on flavor of ultra-hightemperature sterilized milk1981In: Journal of Dairy Science, Vol. 64, p. 375-379Article in journal (Refereed)
  • 132. Andersson, Rolf E.
    et al.
    Hedlund, Bruno
    SIK – Svenska livmedelsinstitutet.
    HPLC analysis of organic acids in lactic acid fermented vegetables1983In: Zeitschrift für Lebensmittel-Untersuchung und -Forschung, ISSN 0044-3026, Vol. 176, no 6, p. 440-443Article in journal (Refereed)
    Abstract [en]

    An HPLC technique is described for the analysis of organic acids in lactic acid fermented vegetables. An Aminex HPX-87 column with 0.013 M-H 2SO 4 as mobile phase was used. Separation data are presented for oxalic, citric, tartaric, malic, succinic, lactic, formic, acetic, propionic, and butyric acids. Interference problems from sugars are also reported. © 1983 J. F. Bergmann Verlag.

  • 133.
    Andersson, Rolf E.
    et al.
    SIK – Svenska livmedelsinstitutet.
    Hedlund, C.B.
    Jonsson, U.
    Thermal inactivation of a heat-resistant lipase produced by the psychrotrophic bacterium Pseudomonas Fluorescens1979In: Journal of Dairy Science, Vol. 62, no 3, p. 361-367Article in journal (Refereed)
  • 134. Andersson, T.
    et al.
    Forsgren, G.
    Nielsen, Tim
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    The effects of selected aldehydes, ketones and carboxylic acids on off-flavours in water2005In: International journal of food science & technology, ISSN 0950-5423, E-ISSN 1365-2621, Vol. 40, no 9, p. 993-1004Article in journal (Refereed)
    Abstract [en]

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

  • 135. Andersson, T.
    et al.
    Holmgren, M.H.
    Nielsen, Tim
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Wesslen, B.
    Degradation of low density polyethylene during extrusion.: IV. Off-flavor compounds in extruded films of stabilized LDPE2005In: Journal of Applied Polymer Science, ISSN 0021-8995, E-ISSN 1097-4628, Vol. 95, no 3, p. 583-595Article in journal (Refereed)
    Abstract [en]

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

  • 136. Andersson, T.
    et al.
    Nielsen, Tim
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Wesslen, B.
    Degradation of low density polyethylene during extrusion.: III. Volatile compounds in extruded films creating off-flavor2005In: Journal of Applied Polymer Science, ISSN 0021-8995, E-ISSN 1097-4628, Vol. 95, no 4, p. 847-858Article in journal (Refereed)
    Abstract [en]

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

  • 137.
    Andersson, Y
    SIK – Svenska livmedelsinstitutet.
    Extrudering - en process i tiden.1979Report (Refereed)
  • 138.
    Andersson, Y
    SIK – Svenska livmedelsinstitutet.
    Extrudering. En litteraturstudie.1978Report (Refereed)
  • 139.
    Andersson, Y
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska livmedelsinstitutet.
    Forschungsarbeiten zur Gemeinschaftsverpflegung am SIK - The Swedish Food Institute.1981Report (Refereed)
  • 140.
    Andersson, Y
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska livmedelsinstitutet.
    Influence of unconventional proteins on the texture/consistency properties of meat patties. Paper presented at the 22nd European Meeting of Meat Research Workers. 30/8 -3/9 1976. Malmö, Sweden.1976Report (Refereed)
  • 141.
    Andersson, Y
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska livmedelsinstitutet.
    Instrumentella bestämningar av textur/konsistensegenskaper hos stekburgare innehållande texterat sojaprotein : [Instrumental measurements of texture/consistency of patties containing textured soy protein]1975Report (Refereed)
  • 142.
    Andersson, Y
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska institutet för konserveringsforskning.
    Literature review, new proteins : 1 July 1973-30 June 19741974Report (Refereed)
  • 143.
    Andersson, Y
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska livmedelsinstitutet.
    Literature review, new proteins : 1 July 1974-30 June 19751975Report (Refereed)
  • 144.
    Andersson, Y
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska institutet för konserveringsforskning.
    Litteratursökning, nya proteiner1970Report (Refereed)
  • 145.
    Andersson, Y
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska institutet för konserveringsforskning.
    Litteratursökning, nya proteiner : 1 januari 1972-30 juni 1973 = [Literature review, new proteins] : [1.1 1972-30.6 1973]1973Report (Refereed)
  • 146.
    Andersson, Y
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska institutet för konserveringsforskning.
    Litteratursökning, nya proteiner : november 1970 t. o. m. december 1971 = Literature search, new proteins : November 1970 to the end of 19711972Report (Refereed)
  • 147.
    Andersson, Y
    SIK – Svenska institutet för konserveringsforskning.
    Reologiapparatur tillgänglig vid SIK i november 19721972Report (Refereed)
  • 148.
    Andersson, Y
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska livmedelsinstitutet.
    Rheological properties of unconventional proteins : a study of the influence of the proteins on the texture and consistency of foods1976Report (Refereed)
  • 149.
    Andersson, Y
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska institutet för konserveringsforskning.
    Varmhållningens inverkan på kvaliteten hos färdiglagad mat : [Influence on the quality of prepared foods when keeping them at serving temperature]1972Report (Refereed)
  • 150.
    Andersson, Y
    et al.
    SIK – Svenska livmedelsinstitutet.
    Gustafsson, U
    Kokning av potatis med en halvkontinuerlig utrustning.1983Report (Refereed)
1234567 101 - 150 of 2069
CiteExportLink to result list
Permanent link
Cite
Citation style
  • apa
  • harvard1
  • 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
v. 2.35.2