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  • 151. Andersson, C
    et al.
    Järnstrom, L
    Fogden, A
    Mira, I
    YKI – Ytkemiska institutet.
    Voit, W
    Zywicki, S
    Preparation and incorporation of microcapsules in functional coatings for self-healing of packaging board2009In: Packaging technology & science, ISSN 0894-3214, E-ISSN 1099-1522, Vol. 22, no 5, p. 275-291Article in journal (Refereed)
    Abstract [en]

    The replacement of flexible polyolefin barrier layers with novel, thin, functional polymer coatings in the production of paperboard packaging involves the risk of deteriorated barrier and mechanical properties during the converting process. Local defects or cracks in the protective barrier layer can arise because of the stress induced in creasing and folding operations. In this study, the incorporation of microencapsulated self-healing agents in coating formulations applied both by spot- and uniform-coating techniques was studied. The preparation process of microcapsules with a hydrophobic core surrounded by a hydrophobically modified polysaccharide membrane in aqueous suspension was developed to obtain capsules fulfilling both the criteria of small capsule size and reasonably high solids content to match the requirements set on surface treatment of paperboard for enhancement of packaging functionality. The survival of the microcapsules during application and their effectiveness as self-healing agents were investigated. The results showed a reduced tendency for deteriorated barrier properties and local termination of cracks formed upon creasing. The self-healing mechanism involves the rupture of microcapsules local to the applied stress, with subsequent release of the core material. Crack propagation is hindered by plasticization of the underlying coating layer, while the increased hydrophobicity helps to maintain the barrier properties.

  • 152. Andersson, C
    et al.
    Tullin, C
    Energiteknik (ET).
    Förbränning av returflis - kvalitetssäkring och drifterfarenheter.1999Report (Refereed)
  • 153.
    Andersson, E
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska institutet för konserveringsforskning.
    Sensorisk analys av textur/konsistensegenskaper hos stekburgare innehållande texturerat sojaprotein : [Sensory analysis of texture/consistency in patties containing textured soy protein]1975Report (Refereed)
  • 154.
    Andersson, Gunilla
    et al.
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Energi och Bioekonomi, Klimatisering och installationsteknik.
    Axell, Monica
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Energi och Bioekonomi, Klimatisering och installationsteknik.
    Tuovinen, Heimo
    SP - Sveriges Tekniska Forskningsinstitut / Brandteknik, forskning (BRf ).
    CFD-modellering av kyldisk - Jämförelse mellan modell och mätningar.1997Report (Refereed)
  • 155. Andersson, H.
    et al.
    Hjartstam, J.
    Stading, Mats
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Von Corswant, C.
    Larsson, A.
    Effects of molecular weight on permeability and microstructure of mixed ethyl-hydroxypropyl-cellulose films2013In: European Journal of Pharmaceutical Sciences, ISSN 0928-0987, E-ISSN 1879-0720, Vol. 48, no 42006, p. 240-248Article in journal (Refereed)
    Abstract [en]

    Films of ethyl cellulose (EC) and water-soluble hydroxypropyl cellulose (HPC) can be used for extended release coatings in oral formulations. The permeability and microstructure of free EC/HPC films with 30% w/w HPC were studied to investigate effects of EC molecular weight. Phase separation during film spraying and subsequent HPC leaching after immersion in aqueous media cause pore formation in such films. It was found that sprayed films were porous throughout the bulk of the films after water immersion. The molecular weight affected HPC leaching, pore morphology and film permeability; increasing the molecular weight resulted in decreasing permeability. A model to distinguish the major factors contributing to diffusion retardation in porous films showed that the trend in permeability was determined predominantly by factors associated with the geometry and arrangement of pores, independent of the diffusing species. The film with the highest molecular weight did, however, show an additional contribution from pore wall/permeant interactions. In addition, rapid drying and increasing molecular weight resulted in smaller pores, which suggest that phase separation kinetics affects the final microstructure of EC/HPC films. Thus, the molecular weight influences the microstructural features of pores, which are crucial for mass transport in EC/HPC films. © 2012 Elsevier B.V. All rights reserved.

  • 156. Andersson, H.
    et al.
    Öhgren, Camilla
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Johansson, Daniel
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Kniola, Magda
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Stading, Mats
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Extensional flow, viscoelasticity and baking performance of gluten-free zein-starch doughs supplemented with hydrocolloids2011In: Food Hydrocolloids, ISSN 0268-005X, E-ISSN 1873-7137, Vol. 25, no 6, p. 1587-1595Article in journal (Refereed)
    Abstract [en]

    Viscoelastic doughs of zein and starch were prepared at 40 °C, above the glass transition temperature of zein. The effects of hydrocolloid supplementation with hydroxypropyl methylcellulose (HPMC) or oat bran with a high content of ?-glucan (28%) were investigated by dynamic measurements in shear, confocal laser scanning microscopy (CLSM) and Hyperbolic Contraction Flow. Zein-starch dough without hydrocolloids exhibited rapid age-related stiffening, believed to be caused by cross-links between peptide chains. A prolonged softness was attributed to doughs containing hydrocolloids, with the oat bran exhibiting the most pronounced reduction in age-related stiffening. Moreover, CLSM-images of dough microstructure revealed that a finer fibre network may be formed by increased shearing through an addition of viscosity-increasing hydrocolloids, a reduction in water content in the dough or the use of appropriate mixing equipment. The Hyperbolic Contraction Flow measurements showed that doughs containing hydrocolloids had high extensional viscosities and strain hardening, suggesting appropriate rheological properties for bread making. Zein-starch dough without hydrocolloids showed poor bread making performance while hydrocolloid additions significantly improved bread volume and height. Although the hydrocolloid supplemented doughs had similar extensional rheological properties and microstructures, a fine crumb structure was attributed only to bread containing HPMC, marking the importance of surface active components in the liquid-gas interface of dough bubble walls. Zein could not mimic the properties of gluten on its own, but hydrocolloids did positively affect the structural and rheological properties of zein, which yielded dough similar to wheat dough and bread with increased volume. © 2011 Elsevier Ltd.

  • 157.
    Andersson, Håkan
    SP - Sveriges Tekniska Forskningsinstitut / Akustik (Eta).
    Kalibrering av accelerometrar med fransräkningsmetoden.1992Report (Refereed)
  • 158.
    Andersson, Håkan
    Akustik (Eta).
    Osäkerhetsanalys för reciprocitetskalibrering av 1" kondensator-mikrofoner1990Report (Refereed)
  • 159.
    Andersson, Håkan
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SP Sveriges tekniska forskningsinstitut / Akustik (Eta).
    Round Robin test of an objective method for the determination of the prominence of impulsive sounds and for the impulse adjustment of LAeq. Nordtest project 1516-002000Report (Refereed)
  • 160.
    Andersson, Håkan
    et al.
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SP Sveriges tekniska forskningsinstitut / Akustik (Eta).
    Isaksson, Hans
    Werner, Gösta
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Mätteknik, Kommunikation.
    Larmanordningar på utryckningsfordon.1991Report (Refereed)
  • 161. Andersson, J.
    et al.
    Bosvik, Rolf
    SIK – Svenska institutet för konserveringsforskning.
    von Sydow, Erik
    SIK – Svenska institutet för konserveringsforskning.
    The composition of the essential oil of black currant leaves (Ribes nigrum L.)1963In: Journal of the Science of Food and Agriculture, Vol. 14, no 11, p. 834-840Article in journal (Refereed)
  • 162. Andersson, J.
    et al.
    von Sydow, Erik
    SIK – Svenska institutet för konserveringsforskning.
    The aroma of black currants.: 1. Higher boiling compunds1964In: Acta Chemica Scandinavica, ISSN 0904-213X, E-ISSN 1902-3103, Vol. 18, no 5, p. 1105-1114Article in journal (Refereed)
  • 163. Andersson, J.
    et al.
    von Sydow, Erik
    SIK – Svenska institutet för konserveringsforskning.
    The aroma of black currants.: 2. Lower boiling compounds.1966In: Acta Chemica Scandinavica, ISSN 0904-213X, E-ISSN 1902-3103, Vol. 20, no 2, p. 522-528Article in journal (Refereed)
  • 164. Andersson, J.
    et al.
    von Sydow, Erik
    SIK – Svenska institutet för konserveringsforskning.
    The aroma of black currants.: 3. Chemical characterization of different varieties and stages of ripeness by gas chromatography1966In: Acta Chemica Scandinavica, ISSN 0904-213X, E-ISSN 1902-3103, Vol. 20, no 2, p. 529-535Article in journal (Refereed)
  • 165.
    Andersson, Jan-Erik
    Förädling och processer (TRf).
    Utvärdering av tork2013Report (Refereed)
  • 166.
    Andersson, Jan-Erik
    et al.
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SP – Sveriges Tekniska Forskningsinstitut / Förädling och processer (TRf).
    Lycken, Anders
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SP Trä.
    Nordman, Roger
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Energi och Bioekonomi, Klimatisering och installationsteknik.
    Olsson, Marcus
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Energi och Bioekonomi, Klimatisering och installationsteknik.
    Räftegård, Oskar
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Energi och Bioekonomi, Klimatisering och installationsteknik.
    Wamming, Thomas
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SP Trä.
    State of the art – Energianvändning i den svenska sågverksindustrin2011Report (Refereed)
  • 167.
    Andersson, Jan-Erik
    et al.
    Förädling och processer (TRf).
    Persson, Fredrik
    Förädling och processer (TRf).
    Kondenspanel och mittinblås för jämnare torkresultat2016Report (Refereed)
  • 168.
    Andersson, Jan-Erik
    et al.
    Förädling och processer (TRf).
    Räftegård, Oskar
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Energi och Bioekonomi, Klimatisering och installationsteknik.
    Torkhus energijämförelse i praktiken – Sävar2016Report (Refereed)
  • 169.
    Andersson, Jan-Erik
    et al.
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SP – Sveriges Tekniska Forskningsinstitut / Förädling och processer (TRf).
    Räftegård, Oskar
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Energi och Bioekonomi, Klimatisering och installationsteknik.
    Lycken, Anders
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SP Trä.
    Olsson, Marcus
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Energi och Bioekonomi, Klimatisering och installationsteknik.
    Wamming, Thomas
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SP Trä.
    Nordman, Roger
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Energi och Bioekonomi, Klimatisering och installationsteknik.
    Sammanställning av energimätningar från EESI fas 12011Report (Refereed)
  • 170.
    Andersson, Joel
    et al.
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Fire Research.
    Lennqvist, Andreas
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Fire Research.
    Andersson, Petra
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SP Sveriges tekniska forskningsinstitut / Brandteknik, forskning (BRf ).
    Tuovinen, Heimo
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SP Sveriges tekniska forskningsinstitut / Brandteknik, forskning (BRf ).
    Blomqvist, Per
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SP Sveriges tekniska forskningsinstitut / Brandteknik, forskning (BRf ).
    A burn-through model for textile membranes in buildings as a tool in performance based fire safety engineering2010Report (Refereed)
  • 171. Andersson, Jonas
    et al.
    Lönnermark, Anders
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SP – Sveriges Tekniska Forskningsinstitut / Brandteknik, skydd (BRs ).
    External conditions have a significant impact on the air flow in tunnels using transverse ventilation for smoke extraction2012In: Proceedings from the Fifth International Symposium on Tunnel Safety and Security, SP , 2012, , p. 319-327Conference paper (Other academic)
  • 172.
    Andersson, K
    SIK – Institutet för livsmedel och bioteknik.
    Influence of reduced oxygen concentrations on lipid oxidation in food during storage1998Report (Refereed)
  • 173.
    Andersson, K
    SIK – Institutet för livsmedel och bioteknik.
    Life cycle assessment (LCA) of food products and production systems1998Report (Refereed)
  • 174.
    Andersson, K
    SIK – Institutet för livsmedel och bioteknik.
    Livscykelanalys av livsmedelsprodukter och produktionssystem1999Report (Refereed)
  • 175.
    Andersson, K
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedelsforskning.
    The influence of oxygen content on lipid oxidation in foods : a literature review1995Report (Refereed)
  • 176. Andersson, K
    et al.
    Kizling, J
    YKI – Ytkemiska institutet.
    Holmberg, K
    YKI – Ytkemiska institutet.
    Byström, S
    A ring-opening reaction performed in a microemulsion1998In: Colloids and Surfaces A: Physicochemical and Engineering Aspects, ISSN 0927-7757, E-ISSN 1873-4359, Vol. 144, p. 259-266Article in journal (Refereed)
  • 177.
    Andersson, K
    et al.
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedelsforskning.
    Ohlsson, T
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedelsforskning.
    Olsson, P
    Life cycle assessment (LCA) of food products and production systems : report to the Swedish Waste Research Council (AFR), June 30, 19931993Report (Refereed)
  • 178.
    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)
  • 179.
    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.

  • 180.
    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.

  • 181.
    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%.

  • 182.
    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.

  • 183.
    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.

  • 184. 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.

  • 185.
    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.

  • 186.
    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.

  • 187.
    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.

  • 188.
    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.

  • 189.
    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.

  • 190.
    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.

  • 191.
    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.

  • 192.
    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.

  • 193.
    Andersson, Klas-Gustaf
    Hållfasthet (BMh).
    Provning av bomhållare för ridsport1997Report (Refereed)
  • 194.
    Andersson, KM
    et al.
    YKI – Ytkemiska institutet.
    Bergström, L
    YKI – Ytkemiska institutet.
    Density measurements of single granules using the atomic force microscope2005In: Journal of The American Ceramic Society, ISSN 0002-7820, E-ISSN 1551-2916, Vol. 88, p. 2322-2324Article in journal (Refereed)
    Abstract [en]

    The density of single spray-dried granules has been determined with a new method based on the atomic force microscopy (AFM). Spherical granules with a well-defined diameter are attached to the AFM cantilever, which acts as a beam type spring, and the mass of a granule is estimated from the shift in the resonant frequency. The error of the measurements associated with the method was estimated to vary between 1-5% depending on the size and shape of the granule. Density measurements of spray-dried WC-Co granules are presented and the effect of a polymeric binder and dispersant on the consolidation during drying is discussed

  • 195.
    Andersson, KM
    et al.
    YKI – Ytkemiska institutet.
    Bergström, L
    YKI – Ytkemiska institutet.
    DLVO interactions of tungsten oxide and cobalt oxide surfaces measured with the colloidal probe technique2002In: Journal of Colloid and Interface Science, ISSN 0021-9797, E-ISSN 1095-7103, Vol. 246, p. 309-315Article in journal (Refereed)
    Abstract [en]

    We have investigated the DLVO surface forces of oxidised tungsten and cobalt surfaces using the atomic force microscope (AFM) colloidal probe technique. It was shown by X-ray Photoelectron Spectroscopy (XPS), and electrokinetic measurements that this model system is representative for industrial WC and Co powders used in the production of hard metals. We found that the attractive van der Waals forces are well described by Hamaker constants, calculated from optical data for WO3 and CoOOH. The repulsive electrostatic double layer forces between WO3 surfaces increase with increasing pH due to an increasingly negative surface potential. This surface potential decreases with increasing ionic strength at pH 7.5. The electrostatic interaction between WO3 and CoOOH is attractive at pH 10, suggesting a positively charged CoOOH surface.

  • 196.
    Andersson, KM
    et al.
    YKI – Ytkemiska institutet.
    Bergström, L
    YKI – Ytkemiska institutet.
    Effect of cobalt ion and polyethyleneimine adsorption on the surface forces between tungsten oxide and cobalt oxide in aqueous media2002In: Journal of The American Ceramic Society, ISSN 0002-7820, E-ISSN 1551-2916, Vol. 85, p. 2404-2408Article in journal (Refereed)
    Abstract [en]

    We used the colloidal probe technique with the atomic force microscope (AFM), to study the interactions between a tungsten oxide sphere, WO3, and flat oxidized tungsten and cobalt surfaces in aqueous electrolytes. We have investigated the effects of adsorption of cobalt ions to tungsten oxide surfaces and adsorption of polyethyleneimine (PEI). Low concentrations of cobalt ions to a WO3system resulted in extended hydration forces and lower absolute value of the surface potential. It was shown that PEI adsorbs to the WO3 surfaces and induces an electrosteric repulsion in both the symmetric (WO3-WO3) and asymmetric (WO3-CoOOH) system. The possible complexation of cobalt ions with PEI does not significantly influence the thickness of the adsorbed layer

  • 197.
    Andersson, KM
    et al.
    YKI – Ytkemiska institutet. Stockholms Universitet.
    Bergström, L
    Stockholms Universitet.
    Friction and adhesion of single spray-dried granules containing a hygroscopic polymeric binder2005In: Powder Technology, ISSN 0032-5910, E-ISSN 1873-328X, Vol. 155, p. 101-107Article in journal (Refereed)
    Abstract [en]

    The atomic force microscope has been used to study the friction and adhesion of single spray dried granules containing a mixture of fine tungsten carbide and cobalt powders and various amounts of a polymeric binder, polyethylene glycol (PEG). The adhesion or the pull-off force and the friction force between two single granules (representing intergranular friction) and between a granule and a hard metal substrate (representing die-wall friction) have been determined as a function of relative humidity. We found that the granule-wall friction increases with binder content and relative humidity. The small friction force at the lowest addition of PEG was related to a small contact area due to the high surface roughness of the granules. The substantial increase in the friction coefficient at PEG-addition>1wt% was related to the plasticity of the binder-rich granule surface where an increase in binder content or relative humidity increases the deformability. The granule-granule friction and adhesion is independent of the relative humidity and substantially lower than the granule-wall friction at all PEG contents, which has important implications for the handling of granular matter

  • 198.
    Andersson, KM
    et al.
    YKI – Ytkemiska institutet.
    Bergström, L
    YKI – Ytkemiska institutet.
    Oxidation and dissolution of tungsten carbide powder in water2000In: Int J Refract Met Hard Mater, ISSN 0263-4368, Vol. 18, p. 35-43Article in journal (Refereed)
    Abstract [en]

    The oxidation and dissolution of tungsten carbide powder dispersed in water was investigated using XPS and leaching studies. We found that the WO3 surface layer on the oxidised tungsten carbide powder dissolves readily at pH>3 with the tungsten concentration increasing linearly with time. Adding cobalt powder to the tungsten carbide suspension resulted in a significant reduction of the dissolution rate at pH<10, when the concentration of dissolved Co is high in the solution phase. Electrokinetic studies indicate that the reduced dissolution rate may be related to the formation of surface complexes; experiments showed that Co species in solution adsorb on the oxidised tungsten carbide powder. The experimental data were discussed in relation to theoretical modelling of the WO3 solution chemistry and the Co2+ adsorption at oxide/water interfaces

  • 199.
    Andersson, L
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, TräteknikCentrum , Trätek.
    Krypgrundssystem för moderna småhus utvecklingsmöjligheter1987Report (Other academic)
    Abstract [sv]

    Högre isolerstandard och ökade täthetskrav ökar risken för skador i kryprum. Ny teknik behövs, oftast kan åtgärderna vara enkla. System för kryprumsgrundläggning har studerats förutsättningslöst för att föreslå förbättringar som ökar säkerheten mot fuktskador. Kalla och varma krypgrunder har studerats i litteratur, vid besök, i kontakt med experter i Sverige och utomlands samt vid beräkningar och försök. Idéer till åtgärder, såsom modifieringar av material, konstruktion, ventilation samt till konstruktionslösningar och forskningsuppgifter, ges.

  • 200.
    Andersson, L
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, TräteknikCentrum , Trätek.
    Lastpallar av trä - statisk eller dynamisk provning?1986Report (Other academic)
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