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  • 101. Ofstad, R.
    et al.
    Kidman, Siw
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedelsforskning.
    Myklebust, R.
    Hermansson, Ann-Marie
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedelsforskning.
    Liquid holding capacity and structural changes during heating of fish muscle: Cod (Gadus Morhua L.) and salmon (Salmo Salar).1993In: Food Structure, Vol. 12, p. 163-174Article in journal (Refereed)
  • 102. Ofstad, R.
    et al.
    Kidman, Siw
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedelsforskning.
    Myklebust, R.
    Olsen, R.L.
    Hermansson, Ann-Marie
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedelsforskning.
    Factors influencing liquid-holding capacity and structural changes during heating of comminuted cod (gadus morhua l.) muscle1996In: Lebensmittel-Wissenschaft + Technologie, ISSN 0023-6438, E-ISSN 1096-1127, Vol. 29, no 42006, p. 173-183Article in journal (Refereed)
    Abstract [en]

    The loss of liquid in cod muscle finely comminuted with salt was studied as a function of heating temperature from 5 to 70 °C. Three different groups of raw material were tested: wild and farmed maturing cod and wild post-spawn cod. The effects of ionic strength, pH and heating temperature upon liquid-holding capacity were examined either individually or simultaneously by using a general linear statistical model. The liquid-holding capacity was measured by a low-speed centrifugation net test. The microscopic changes of the comminuted samples were evaluated by light microscopy. The intact muscle, used as raw material, was investigated with light and transmission electron microscopy. The liquid loss was very low and almost constant between 5 and 30 °C, and increased rapidly thereafter at elevated temperatures. NaCl concentration, pH, heating temperature and interactions among these factors influenced the liquid released according to a first-order interaction linear model. Upon comminution with salt, most of the fibre structure is lost and a homogeneous phase is formed from the depolymerized myofibrils. Pores and gaps appeared in the protein matrix upon heating, enhancing the liquid loss. Melted collagen was seen either as a thin film or as an aggregated network structure, depending on the temperature, in the aqueous phase filling the pores and gaps. Wild, maturing cod possessed better liquid-holding capacity at higher heating temperatures than did both farmed and post-spawn fish, owing to different fibre structure. Post-spawn fish underwent a more severe degradation than did the maturing fish during ice-storage. ©1996 Academic Press Limited.

  • 103. Ofstad, R.
    et al.
    Kidman, Siw
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedelsforskning.
    Myklebust, R.
    Olsen, R.L.
    Hermansson, Ann-Marie
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedelsforskning.
    Liquid-holding capacity and structural changes in comminuted salmon (Salmo salar) muscle as influenced by pH, salt and temperature1995In: Lebensmittel-Wissenschaft + Technologie, ISSN 0023-6438, E-ISSN 1096-1127, Vol. 28, no 3, p. 329-339Article in journal (Refereed)
    Abstract [en]

    The loss of liquid in salmon muscle comminuted with salt was studied as a function of pH and heating temperature. A factorial experiment was designed to compare the effects of; the raw material, NaCl concentration, pH, degree of comminution and heating temperature in order to evaluate both main effects and interaction effects. The liquid-holding capacity was measured by a low speed centrifugation net test. The changes in microstructure in the samples were investigated by light microscopy using fat- and protein-staining techniques. The heating temperature, pH, NaCl concentration, variation of raw material and degree of comminution influenced liquid loss according to a second-order interaction linear model. The interaction effect between low pH, low salt concentration and high temperature was strongest. Addition of salt extracted the myofibrillar proteins and resulted in a homogeneous protein matrix with few intact fibres and uniformly dispersed fat droplets. Liquid loss was closely related to the microstructure of the comminutions. When heated above 30 °C, enlarged pores and gaps, some of them forming channels, occurred in the protein matrix. In comminutions prepared with a low salt concentration and/or a low pH the more frequent presence of pores and gaps enhanced the liquid loss. © 1995 Academic Press Limited.

  • 104.
    Ohlsson, T
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedelsforskning.
    Microwave drying : paper presented at course at INSKO, Finland, 11 September 19901991Report (Refereed)
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  • 105.
    Ohlsson, Thomas
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedelsforskning.
    Advances in pasteurisation and sterilisation technologies.1995In: European Food and Drink Review, Summer, p. 19-25Article in journal (Refereed)
  • 106.
    Ohlsson, Thomas
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedelsforskning.
    Microwave cooking.1993In: Meat Focus International, Vol. 2, no 4, p. 175-179Article in journal (Other academic)
  • 107.
    Ohlsson, Thomas
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedelsforskning.
    Microwave processing in the food industry.1991In: European Food and Drink Review, Spring, p. 7-11Article in journal (Refereed)
  • 108.
    Ohlsson, Thomas
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedelsforskning.
    Minimal processing-preservation methods of the future: An overview1994In: Trends in Food Science & Technology, ISSN 0924-2244, E-ISSN 1879-3053, Vol. 5, no 11, p. 341-344Article in journal (Refereed)
    Abstract [en]

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

  • 109.
    Ohlsson, Thomas
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedelsforskning.
    More uniformity in heat from microwave owens.1991In: Food Technology International - Europe, p. 77-81Article in journal (Refereed)
  • 110.
    Ohlsson, Thomas
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedelsforskning.
    R&D in aseptic particulate processing technology.1992In: Food Technology International Europé, p. 49-53Article in journal (Refereed)
  • 111.
    Ohlsson, Thomas
    et al.
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedelsforskning.
    Stöllman, U.
    Erlöv, L.
    Migration från förpackningar avsedda att användas i mikrovågsugn.1991In: Vår Föda, Vol. 43, no 6, p. 317-327Article in journal (Other academic)
  • 112.
    Pettersson, A
    et al.
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedelsforskning.
    Adamek, P
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedelsforskning.
    Kvalitetssäkring av räkhanteringen1996Report (Refereed)
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  • 113.
    Risman, P O
    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.
    Lingnert, H
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedelsforskning.
    Model substances and their use in microwave heating studies1993Report (Refereed)
  • 114.
    Risman, Per O.
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedelsforskning.
    Confined modes between a lossy slab load and a metal plane as determined by a waveguide trough model.1994In: Journal of Microwave Power and Electromagnetic Energy, Vol. 29, p. 161-170Article in journal (Refereed)
  • 115.
    Risman, Per O.
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedelsforskning.
    Microwave food hazards 19941993In: Microwave World, Vol. 14, no 2, p. 21-23Article in journal (Other academic)
  • 116.
    Risman, Per O.
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedelsforskning.
    Microwave oven loads for power measurements.1993In: Microwave World, Vol. 14, no 1, p. 14-19Article in journal (Other academic)
  • 117.
    Risman, Per O.
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedelsforskning.
    Terminology and notation of microwave power and electromagnetic energy.1991In: Journal of Microwave Power and Electromagnetic Energy, Vol. 26, no 4, p. 243-250Article in journal (Refereed)
  • 118. Ryynanen, S.
    et al.
    Ohlsson, Thomas
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedelsforskning.
    Microwave heating uniformity of ready meals as affected by placement, composition, and geometry1996In: Journal of Food Science, ISSN 0022-1147, E-ISSN 1750-3841, Vol. 61, no 3, p. 620-624Article in journal (Refereed)
    Abstract [en]

    The importance of chemical and physical modifications in a ready meal on microwave heating uniformity was investigated. Experimental materials were four-component chilled ready meals which were heated in a domestic microwave oven. The experiment was set up by using 25 factor design and data were evaluated by analysis of variance. Temperatures during and after microwave heating were measured. Heating uniformity could be mainly modified by arrangement and geometry of components and type of tray. In contrast, chemical modifications had no effect or some combined effects with other factors.

  • 119. Ryynanen, S.
    et al.
    Risman, P.O.
    Ohlsson, Tomas
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedelsforskning.
    The dielectric properties of native starch solutions: A research note1996In: The Journal of microwave power and electromagnetic energy, ISSN 0832-7823, Vol. 31, no 1, p. 50-53Article in journal (Refereed)
    Abstract [en]

    The dielectric properties of four native starch solutions, both gelatinized and ungelatinized with concentrations from 5 to 30% over the temperature range from 3°C to 95°C, were measured by a cavity perturbation technique at 2.75 GHz. The dielectric properties of the starch types did not differ from each other; the most important factor affecting the dielectric properties was the water content. Both the real permittivity (??) and the loss factor (??) decreased with increasing temperature and increasing starch concentration. The differences between gelatinized and nongelatinized samples were small, the ?? of nongelatinized starch being 2-3% higher and the ?? up to 5% lower than gelatinized starch.

  • 120.
    Sandberg, Ann-Sofie
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedelsforskning.
    Antinutrient effects of phytate.1994In: Nutrition/Ernährung, Vol. 18, no S.1, p. 21-24Article in journal (Other academic)
  • 121.
    Sandberg, Ann-Sofie
    et al.
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedelsforskning.
    Andersson, H.
    Bosoeus, I.
    Carlsson, N.-G.
    Hasselblad, K.
    Härröd, Magnus
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedelsforskning.
    Alginate, small bowel sterol excretion, and absorption of nutrients in ileostomy subjects1994In: American Journal of Clinical Nutrition, ISSN 0002-9165, E-ISSN 1938-3207, Vol. 60, no 5, p. 751-756Article in journal (Refereed)
    Abstract [en]

    The effect of alginate on ileostomy excretion of sterols and nutrients was investigated in six ileostomy subjects fed a constant low-fiber diet with or without supplementation with 7.5 g sodium alginate. A mean of 95% of uronic acids derived from the sodium alginate was recovered in the ileostomy contents. Supplementation with alginate increased fat excretion by 140% and decreased bile acids excretion by 12%. Sodium and potassium excretion were significantly increased whereas starch and nitrogen excretion were unchanged. Five of six subjects showed a decreased apparent absorption of iron and manganese with alginate, which, however, was not statistically significant. Absorption of phosphorus, calcium, magnesium, and zinc were unchanged. Almost no digestion of sodium alginate occurs in the stomach and small intestine. The increased fatty acids excretion may be explained by the binding or trapping of fatty acids in the gel matrix formed by alginate, which may also cause a reduced bile flow.

  • 122. Sandberg, A.-S.
    et al.
    Rossander-Hulthén, L.
    Türk, Maria
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedelsforskning.
    Dietary Aspergillus Niger phytase increases iron absorption in humans.1996In: Journal of Nutrition, Vol. 126, p. 476-480Article in journal (Refereed)
  • 123.
    Saxén, R.
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedelsforskning.
    Syrad gröt dräper tarmbakterier.1991In: Kemisk Tidskrift, Vol. 103, no 3, p. 24-27Article in journal (Other academic)
  • 124.
    Skjöldebrand, C
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedelsforskning.
    A new fiber optic sensor for on line measurement of moisture in food1991Report (Refereed)
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  • 125.
    Skjöldebrand, C
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedelsforskning.
    Mätteknik "on-line" i livsmedelsprocesser : en behovsinventering1991Report (Refereed)
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  • 126.
    Skjöldebrand, Christina
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedelsforskning.
    Computer aids in food production.: For even and better quality flexibility and productivity.1991In: European Food and Drink Review, Winter, p. 41-45Article in journal (Refereed)
  • 127.
    Skjöldebrand, Christina
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedelsforskning.
    Computer systems. Interactive computer systems for use in industrial processing.1992In: Meat Focus International, Vol. 1, no 7, p. 328-332Article in journal (Other academic)
  • 128.
    Skjöldebrand, Christina
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedelsforskning.
    Morgondagens livsmedelsproduktion.: Ökad konkurrenskraft med mer flexibilitet, ökad produktivitet och effektivare processer.1993In: Livsmedelsteknik, no 3, p. 13-15Article in journal (Other academic)
  • 129.
    Skjöldebrand, Christina
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedelsforskning.
    Moving from art to science in food processing.1991In: Food Technology International - Europe, p. 115-118Article in journal (Refereed)
  • 130.
    Skjöldebrand, Christina
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedelsforskning.
    On-line sensors (tools for increased productivity and greater efficiency).1996In: European Food and Drink Review, Autumn, p. 71-75Article in journal (Refereed)
  • 131.
    Skjöldebrand, Christina
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedelsforskning.
    Swedish food production for the 1990s.1993In: Food Control, Vol. 4, no 4, p. 181-182Article in journal (Refereed)
  • 132.
    Skjöldebrand, Christina
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedelsforskning.
    The future for on-line control in the food industry.1995In: Food Technology International Europe, p. 115-118Article in journal (Refereed)
  • 133.
    Skjöldebrand, Christina
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedelsforskning.
    Trends in computerised food processing simulation technology.1993In: Food Tech Europe, Vol. 1, no 1, p. 88-92Article in journal (Refereed)
  • 134.
    Skjöldebrand, Christina
    et al.
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedelsforskning.
    Janestad, Hans
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedelsforskning.
    Sundström, B.
    Mathematical computer simulation of food processes.1993In: Food Technology International Europe, p. 91-93Article in journal (Refereed)
  • 135.
    Skjöldebrand, Christina
    et al.
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedelsforskning.
    Larsson, M.S.
    User-friendly production systems for the food industry1994In: Trends in Food Science & Technology, ISSN 0924-2244, E-ISSN 1879-3053, Vol. 5, no 9, p. 277-280Article in journal (Refereed)
    Abstract [en]

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

  • 136.
    Skjöldebrand, Christina
    et al.
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedelsforskning.
    Ohlsson, Thomas
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedelsforskning.
    A computer simulation program for evaluation of the continuous heat treatment of particulate food products.: Part 1: Design1993In: Journal of Food Engineering, ISSN 0260-8774, E-ISSN 1873-5770, Vol. 20, no 2, p. 149-165Article in journal (Refereed)
    Abstract [en]

    Computer simulation programs used by the food industry today are not very well developed, partly because few food processes ar easily described by mathematical equations. The heat treatment of food, however, is one group of processes for which mathematical modelling exists. Programs used for prediction of the time-temperature relationship for various food products during heat treatment have been developed at SIK. A specially designed program calculates the temperature in viscous liquid foods with discrete solid particles. This program facilitates study of the influence of processing conditions on the product quality in an aseptic processing system. The F value is a measure of the safety and a so-called C value (cook value) is a measure of the quality of the product. The simulation program has been further developed to take into account product flow rate, residence time distribution, particle size and geometry, equipment specifications, particle load and the thermal properties of the product. The simulation program makes it possible to analyse the entire sterilisation system, including cooling, and determine the required holding time to reach a desired lethality value in the centre of the fastest-moving particle. The design of the program is described in this paper, and some applications are treated in a following paper. © 1993.

  • 137.
    Skjöldebrand, Christina
    et al.
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedelsforskning.
    Ohlsson, Thomas
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedelsforskning.
    A computer simulation program for evaluation of the continuous heat treatment of particulate food products.: Part 2: Utilisation1993In: Journal of Food Engineering, ISSN 0260-8774, E-ISSN 1873-5770, Vol. 20, no 2, p. 167-181Article in journal (Refereed)
    Abstract [en]

    A computer program for calculation of temperatures in a liquid containing particles during continuous heat treatment has been developed at the SIK. The program facilitates the study of the influence of processing on product quality in an aseptic processing system. The calculated F value is related to the safety, and the cook value (C value) is related to the quality of the product. In this paper, results of some calculations using the program are presented. They concentrate on the influence of the processing conditions on the process design. These results indicate that factors such as particle heat transfer coefficient, both in the holding tube and in the scraped surface heat exchangers (SSHEs), flow conditions, particle diameter and sterilisation temperature have consequences for the holding tube length, i.e. the processing time, for a given lethality. For example, for small particle heat transfer coefficients (< 100 W m2 K), a small change will have a large effect on the required processing time (i.e. the holding tube length). However, at particle heat transfer coefficients > 150-200 W m2 K a small change does not greatly affect the processing time (i.e. holding tube length). The program can thus be used to examine whether the surface heat transfer coefficient is the rate-limiting factor, or whether the heat conduction inside the particles is more important in the design of the process. © 1993.

  • 138.
    Skjöldebrand, Christina
    et al.
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedelsforskning.
    Scott, M.
    On-line measurement techniques using NIR spectroscopy.1993In: Food Technology International Europe, p. 115-117Article in journal (Refereed)
  • 139.
    Skjöldebrand, Christina
    et al.
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedelsforskning.
    Thorvaldsson, K.
    Användning av NIR-teknik för att analysera vattenhalt.1993In: Livsmedelsteknik, no 6-7, p. 20-21Article in journal (Other academic)
  • 140.
    Skjöldebrand, Christina
    et al.
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedelsforskning.
    Åström, Annika
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedelsforskning.
    Att mäta och styra livsmedelskvalitet direkt i processen.1991In: Livsmedelsteknik, Vol. 33, no 11, p. 38-40Article in journal (Other academic)
  • 141.
    Solomon, O.
    et al.
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedelsforskning.
    Svanberg, Ulf
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedelsforskning.
    Sahlstrom, A.
    Effect of oxygen and fluorescent light on the quality of orange juice during storage at 8°C1995In: Food Chemistry, ISSN 0308-8146, E-ISSN 1873-7072, Vol. 53, no 4, p. 363-368Article in journal (Refereed)
    Abstract [en]

    The effect of oxygen and light exposure and the combination of these two parameters on the retention of ascorbic acid, occurrence of non-enzymatic browning and the formation of 5-hydroxymethyl-2-furfuraldehyde (HMF) and furfural was investigated in orange juice stored at 8°C for 52 days. Orange juice, reconstituted and HTST-pasteurised, was stored in glass containers, covered on the sides with aluminium foil and sealed on the top with packaging materials, i.e. glass, polyethylene and paper carton. having different light transmission and oxygen permeation characteristics. The ascorbic acid content was significantly affected by the level of dissolved oxygen in the juice, but no effect of light could be observed under the conditions of this study. Browning increased during the first 3 weeks of storage in all samples and was over the whole period of storage significantly correlated to the level of dissolved oxygen, but the effect of light was insignificant. HMF and furfural content did not increase significantly in any of the samples during the 52-day storage at 8°C. © 1995.

  • 142.
    Stading, M
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedelsforskning.
    Rheological behaviour of biopolymer gels in relation to structure1993Report (Refereed)
  • 143.
    Stading, Mats
    et al.
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik. Chalmers University of Technology, Sweden.
    Franzoni, Giovanni
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedelsforskning.
    Johansson, Daniel
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    What determines foaming ability of a melt : rheology or surface tension?2012In: Annual Transactions of the Nordic Rheology Society, Vol. 20, p. 141-Article in journal (Refereed)
  • 144.
    Stading, Mats
    et al.
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedelsforskning.
    Hermansson, Ann-Marie
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedelsforskning.
    Large deformation properties of beta-lactoglobulin gel structures.1991In: Food Hydrocolloids, Vol. 5, no 4, p. 399-352Article in journal (Refereed)
  • 145.
    Stading, Mats
    et al.
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedelsforskning.
    Hermansson, Ann-Marie
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedelsforskning.
    Rheological behaviour of mixed gels of kappa-carrageenan-locust bean gum1993In: Carbohydrate Polymers, ISSN 0144-8617, E-ISSN 1879-1344, Vol. 22, no 1, p. 49-56Article in journal (Refereed)
    Abstract [en]

    Mixed gels of the K, Na and Ca-forms of ?-carrageenan and locust bean gum at a total polysaccharide concentration of 1% (w/w) were studied by dynamic viscoelastic measurements. Synergistic effects were only observed for mixed gels with K-?-carrageenan in ?0·1 m KCl. The composition favouring maximum synergy shifted from 90%-?-carrageenan in distilled water down to 35% K-?-carrageenan in 0·1 m KCl. Gels of K-?-carrageenan/locust bean gum did not show synergistic effects at high potassium concentration (0·2 m KCl). The typical behaviour of K-?-carrageenan at ?50 mm KCl dominated the rheological behaviour of the mixed systems even when the locust bean gum content was high. The synergistic effects probably originate from different mechanisms at low, 0-10 mm KCl, and high, 50-100 mm KCl, concentrations because of differences in the potassium-induced microstructure. The mixed gels with the Na or Ca-form of ?-carrageenan showed no synergy. Addition of locust bean gum caused the storage modulus to decrease and the phase angle to increase. The gels were weak, with G? < 170 Pa for the Na form and G? < 350 Pa for the Ca form. The mixed gels with both the Na and Ca forms had a broken frequency dependence of G?(f). © 1993.

  • 146.
    Stading, Mats
    et al.
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedelsforskning.
    Hermansson, Ann-Marie
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedelsforskning.
    Rheology and microstructure of mixed K-carrageenan-galactomannan gels.1995In: Annual Transactions of the Nordic Rheology Society, Vol. 3, p. 33-35Article in journal (Refereed)
  • 147.
    Stading, Mats
    et al.
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedelsforskning.
    Langton, Maud
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedelsforskning.
    Hermansson, Ann-Marie
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedelsforskning.
    Inhomogenous biopolymer gels.1993In: Macromolekulare Chemie. Macromolecular Symposia, Vol. 76, p. 283-290Article in journal (Other academic)
  • 148.
    Stading, Mats
    et al.
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedelsforskning.
    Langton, Maud
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedelsforskning.
    Hermansson, Ann-Marie
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedelsforskning.
    Inhomogenous fine-stranded beta-lactoglobulin gels.1992In: Food Hydrocolloids, Vol. 6, no 5, p. 455-470Article in journal (Refereed)
  • 149.
    Stading, Mats
    et al.
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedelsforskning.
    Langton, Maud
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedelsforskning.
    Hermansson, Ann-Marie
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedelsforskning.
    Microstructure and rheological behaviour of particulate beta-lactoglobulin gels.1993In: Food Hydrocolloids, Vol. 7, no 3, p. 195-212Article in journal (Refereed)
  • 150.
    Stading, Mats
    et al.
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedelsforskning.
    Langton, Maud
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedelsforskning.
    Hermansson, Ann-Marie
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedelsforskning.
    Small and large deformation studies of protein gels.1995In: Journal of Rheology, Vol. 39, no 6, p. 1445-1450Article in journal (Refereed)
1234 101 - 150 of 181
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