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  • 151.
    Hermansson, Ann-Marie
    SIK – Svenska livmedelsinstitutet.
    Functional properties of proteins for foods: water vapour sorption.1977In: Journal of Food Technology, Vol. 12, p. 177-187Article in journal (Refereed)
  • 152.
    Hermansson, Ann-Marie
    SIK – Svenska livmedelsinstitutet.
    Gel characteristics: Compression and penetration of blood plasma gels.1982In: Journal of Food Science, Vol. 47, no 6, p. 1960-1964Article in journal (Refereed)
  • 153.
    Hermansson, Ann-Marie
    SIK – Svenska livmedelsinstitutet.
    Gel characteristics: Structure as related to texture and waterbinding of blood plasma gels.1982In: Journal of Food Science, Vol. 47, no 6, p. 1965-1972Article in journal (Refereed)
  • 154.
    Hermansson, Ann-Marie
    SIK – Svenska livmedelsinstitutet.
    Ingen mat utan vatten.1985In: Livsmedelsteknik, Vol. 27, no 8-9, p. 318, 320-321Article in journal (Other academic)
  • 155.
    Hermansson, Ann-Marie
    SIK – Svenska livmedelsinstitutet.
    Kolloidal struktur.1988In: Livsmedelsteknik, Vol. 30, no 4, p. 144-146Article in journal (Other academic)
  • 156.
    Hermansson, Ann-Marie
    SIK – Svenska livmedelsinstitutet.
    Methods of studying functional characteristics of vegetable proteins1979In: Journal of the American Oil Chemists Society, ISSN 0003-021X, E-ISSN 1558-9331, Vol. 56, no 3, p. 272-279Article in journal (Refereed)
    Abstract [en]

    In a functional characterization, a set of data is obtained which gives information on the fields of application for a certain protein ingredient. This fingerprint can be used as a guideline in product development and restricts the amount of tests on large scale. The function of a protein in a complex food system can be better understood if a functional characterization is combined with a microstructural investigation. This may be especially important in cases where proteins act by indirect functionality, i.e., when the prescence of one protein changes the function of another component. In order to improve the efficiency of functional characterizations, methodologies need to be further developed. This is especially important for characterization of gels, emulsions, and mixtures of structures. © 1979 The American Oil Chemists' Society.

  • 157.
    Hermansson, Ann-Marie
    SIK – Svenska livmedelsinstitutet.
    Microstructure of chocolate.1988In: Bioscience and Technology, Vol. 26, no 8, p. 533-536Article in journal (Refereed)
  • 158.
    Hermansson, Ann-Marie
    SIK – Svenska livmedelsinstitutet.
    Physico-chemical aspects of soy proteins structure formation1978In: Journal of Texture Studies, Vol. 9, no 1, p. 33-58Article in journal (Refereed)
  • 159.
    Hermansson, Ann-Marie
    SIK – Svenska livmedelsinstitutet.
    Protein functionality and its relation to food microstructure1983In: Qualitas Plantarum Plant Foods for Human Nutrition, ISSN 0377-3205, Vol. 32, no 42067, p. 369-388Article in journal (Refereed)
    Abstract [en]

    During food preparation, structures are formed which give the food its characteristic properties. The addition of protein ingredients is meant to improve the structure and give a positive contribution to functional properties such as texture, and fat- and waterbinding. A functional characterization provides information on the behaviour of a protein in a food system. Factors to be considered in a functional characterization are discussed, and examples are given from studies of various protein ingredients. Waterbinding and texture characteristics generated by gel formation and their relation to changes in the microstructure are illustrated by results from studies of plasma protein gels. The results clearly show the difference in the gel characteristics as well as the importance of a proper choice of methodology and definition of the property to be studied. A comparison between microstructure and functional properties of commercially processed and mildly prepared soy protein isolates demonstrates differences caused by processing and their impact on the application of the protein. Results from a study on gluten show that other components than protein may be responsible for drastic changes in the functional properties of a protein ingredient during processing. © 1983 Martinus Nijhoff/Dr W. Junk Publishers.

  • 160.
    Hermansson, Ann-Marie
    SIK – Svenska livmedelsinstitutet.
    Proteiner.1990In: Livsmedelsteknik, Vol. 32, no 10, p. 25-26Article in journal (Other academic)
  • 161.
    Hermansson, Ann-Marie
    SIK – Svenska livmedelsinstitutet.
    Rheological and microstructural evidence for transient states during gelation of kappa-carrageenan in the presence of potassium1989In: Carbohydrate Polymers, ISSN 0144-8617, E-ISSN 1879-1344, Vol. 10, no 3, p. 163-181Article in journal (Refereed)
    Abstract [en]

    Kappa-carrageenan gelation was studied by a combination of electron microscopy and dynamic viscoelastic measurements. There was an initial maximum in the storage modulus during cooling and gel formation of 1% kappa-carrageenan in the presence of potassium. The structure of the transient state was found to consist of a fine network structure, where the junction zones were believed to be double helices. The structure had the characteristics of a true gel but was unstable. When the temperature was lowered aggregation took place and the fine network structure was partly broken down. Ordered superstrands formed which aligned themselves in parallel or were densely packed together. The degree of aggregation depended on the potassium ion concentration. In the weakest gel formed in 0·01 m KCl, the superstrands did not form a network but were rather dispersed in the fine network structure. In 0·1 and 0·2 m KCl the superstrands formed a three-dimensional network, where aligned superstrands formed the junction zones and branching occurred when superstrands deviated from each other and aligned with new superstrands. In 0·1 m KCl the supermolecular network dominated but in 0·2 m KCl a mixed gel was formed of the fine network and the coarse supermolecular network. The mixed gel gave rise to the firmest gel. © 1989.

  • 162.
    Hermansson, Ann-Marie
    SIK – Svenska livmedelsinstitutet.
    Shear induced changes in the viscoelastic behaviour of heat treated potato starch dispersions1990In: Carbohydrate Polymers, ISSN 0144-8617, E-ISSN 1879-1344, Vol. 13, no 1, p. 29-45Article in journal (Refereed)
    Abstract [en]

    The viscoelastic behaviour of native potato starch dispersions was studied using dynamic viscoelastic measurements. The influence of various shear and heat treatments of gelatinized starch pastes were compared in the concentration range 4-10%. Heating had a minor effect compared to the effect of shear treatment. The complex modulus (G*) decreased to about 5% of its maximum value when the starch pastes were sheared during the heating cycle, whereas heating alone resulted in a decrease to about 60% of the maximum G* value. Shear also caused an increase in the phase angle and characteristic changes were observed with regard to frequency and strain dependencies. When samples were prepared in a Brabender viscograph, the shear induced changes took place early in the pasting cycle. The characteristics of the concentration dependence differed due to the shear history of the sample. Peculiar concentration dependencies, some even negative, could be obtained from samples with different shear histories. The results imply that even moderate shear treatment gives rise to structure changes which are reflected by a transition in the type of the viscoelastic behaviour. © 1990.

  • 163.
    Hermansson, Ann-Marie
    SIK – Svenska livmedelsinstitutet.
    Soy protein gelation1986In: Journal of the American Oil Chemists Society, ISSN 0003-021X, E-ISSN 1558-9331, Vol. 63, no 5, p. 658-666Article in journal (Refereed)
    Abstract [en]

    Heat-induced protein gels are of importance for the structure and properties of many food products. Gel formation is a complex process which often involves several reactions such as denaturation, dissociation-association, and aggregation. The kinetics of the reactions involved will determine the type of structure formed. Protein gels can be divided into two types: gels formed by random aggregation and gels formed by association of molecules into strands in a more ordered way. The two soy proteins glycinin and conglycinin both have the ability to form ordered structures consisting of strands 10-15 nm thick. The glycinin gel strands formed in distilled water are regular, and cross sections of strands showed a hollow cylindrical structure. In the presence of sodium chloride, glycinin forms an aggregated gel structure at 85 C, but at 95 C a regular structure similar to that found in distilled water was formed. The aggregated structure was interpreted as a transient state similar to the soluble aggregate formed on heating dilute solutions prior to dissociation into subunits. Conglycinin gels are more irregular and more cross-linked than gels of glycinin. Also, the strands of conglycinin showed a complex mode of aggregation possibly in the form of double spirals. The addition of salt does not affect the microstructure of conglycinin gels as dramatically as in the case of glycinin gels. Commercially produced soy protein isolates may behave quite differently from native soy proteins, due to processing conditions causing denaturation and various states of aggregation. © 1986 American Oil Chemists' Society.

  • 164.
    Hermansson, Ann-Marie
    SIK – Svenska livmedelsinstitutet.
    Structure of soya glycinin and conglycinin gels.1985In: Journal of the Science of Food and Agriculture, Vol. 36, p. 822-832Article in journal (Refereed)
  • 165.
    Hermansson, Ann-Marie
    et al.
    SIK – Svenska livmedelsinstitutet.
    Buchheim, W.
    Characterization of protein gels by scanning and transmission electron microscopy: A methodology study of soy protein gels1981In: Journal of Colloid and Interface Science, ISSN 0021-9797, E-ISSN 1095-7103, Vol. 81, no 2, p. 519-530Article in journal (Refereed)
    Abstract [en]

    Different preparation techniques for scanning (SEM) and for transmission electron microscopy (TEM) were compared in order to characterize the structure of protein gels. SEM specimens were prepared by chemical fixation, dehydration, and critical-point drying. TEM specimens were prepared by using techniques of thin-sectioning and freeze-fracturing/etching. Thin sections were made after varying fixation and staining conditions. For freeze-fracturing/etching, the standard freezing procedure both using and omitting cryoprotectants (glycerol), as well as a particular modification of the "soil-emulsion" freezing technique without cryoprotective pretreatment were used. Finally, critical-point dried specimens (produced for SEM) were freeze-etched after infiltration with dioxane. The various techniques of preparation were applied to soy protein gels made in distilled water and in 0.2M NaCl under well defined conditions. The gel structures differed with regard to the state of aggregation which depended on the presence or absence of NaCl. The network structure was found to be of two levels. First, there was an orientation on the molecular level in the form of strands and fine ring structures. Second, there was a coarser network with voids of the magnitude of ?0.2 ?m. The pore size distribution of the latter network was found to be very sensitive to environmental factors such as low ionic strength and presence of cryoprotectants mainly due to swelling. The information obtained by the various techniques generally showed good agreement and were complementary. Distinct preparation artifacts caused by improper freezing or critical-point drying were also revealed. © 1981 Academic Press, Inc. All rights of reproduction in any form reserved.

  • 166.
    Hermansson, Ann-Marie
    et al.
    SIK – Svenska livmedelsinstitutet.
    Harbitz, O.
    Langton, Maud
    SIK – Svenska livmedelsinstitutet.
    Formation of two types of gels from bovine myosin.1986In: Journal of the Science of Food and Agriculture, Vol. 37, p. 69-84Article in journal (Refereed)
  • 167.
    Hermansson, Ann-Marie
    et al.
    SIK – Svenska livmedelsinstitutet.
    Langton, Maud
    SIK – Svenska livmedelsinstitutet.
    Filamentous structures of bovine myosin in diluted suspensions of gels.1988In: Journal of the Science of Food and Agriculture, Vol. 42, p. 355-369Article in journal (Refereed)
  • 168.
    Hermansson, Ann-Marie
    et al.
    SIK – Svenska livmedelsinstitutet.
    Larsson, K.
    The Structure of gluten gels.1986In: Food Microstructure, Vol. 5, p. 233-239Article in journal (Refereed)
  • 169.
    Hermansson, Ann-Marie
    et al.
    SIK – Svenska livmedelsinstitutet.
    Lucisano, M.
    Gel characteristics: Waterbinding properties of blood plasma gels and methodological aspects on the waterbinding of gel systems.1982In: Juornal of Food Science, Vol. 47, no 6, p. 1955-1959, 1964Article in journal (Other academic)
  • 170.
    Hermansson, Ann-Marie
    et al.
    SIK – Svenska livmedelsinstitutet.
    Olsson, E.
    Studier av livsmedelsstrukturer med mikroskopi.1982In: Livsmedelsteknik, Vol. 24, no 7, p. 336-338Article in journal (Other academic)
  • 171.
    Hermansson, Ann-Marie
    et al.
    SIK – Svenska livmedelsinstitutet.
    Åkesson, C.
    Functional properties of added proteins correlated with properties of meat systems.: Effect of concentration and temperature on water-binding properties of model meat systems1975In: Journal of Food Science, Vol. 40, no 3, p. 603-610Article in journal (Refereed)
  • 172.
    Hermansson, Ann-Marie
    et al.
    SIK – Svenska livmedelsinstitutet.
    Åkesson, C.
    Functional properties of added proteins correlated with properties of meat systems.: Effect of concentration and temperature on water-binding properties of model meat systems1975In: Journal of Food Technology, Vol. 40, no 3, p. 595-602Article in journal (Refereed)
  • 173. Holtz, E.
    et al.
    Skjöldebrand, Christina
    SIK – Svenska livmedelsinstitutet.
    Simulation of the temperature of a meat loaf during the cooking process.1986In: Journal of Food Engineering, Vol. 5, p. 109-121Article in journal (Refereed)
  • 174.
    Hulthén, B
    et al.
    SIK – Svenska livmedelsinstitutet.
    Håkansson, C
    Skjöldeb rand, C
    Lind, I
    Nedkylning och upptining i storhushåll.1984Report (Refereed)
  • 175.
    Husmark, U
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska livmedelsinstitutet.
    Bacterial adhesion to surfaces. A review.1988Report (Refereed)
  • 176. Husmark, U.
    et al.
    Rönner, Ulf
    SIK – Svenska livmedelsinstitutet.
    Forces involved in adhesion of Bacillus cereus spores to solid surfaces under different environmental conditions1990In: Journal of Applied Bacteriology, ISSN 0021-8847, Vol. 69, no 4, p. 557-562Article in journal (Refereed)
  • 177. Härnulv, G.
    et al.
    Johansson, M.
    Snygg, Bengt Göran
    SIK – Svenska livmedelsinstitutet.
    Heat resistance of Bacillus Stearothermophilus spores at different water activities1977In: Journal of Food Science, Vol. 42, p. 91-93Article in journal (Refereed)
  • 178.
    Härröd, M
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska livmedelsinstitutet.
    Flow patterns, mixing effects and heat transfer in scraped surface heat exchangers. Dissertation1988Report (Refereed)
  • 179.
    Härröd, M
    SIK – Svenska livmedelsinstitutet.
    Omrörares funktion i kokgrytor1985Report (Refereed)
  • 180.
    Härröd, M
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska livmedelsinstitutet.
    Rheological measurements and modelling of non-Newtonian fluids for food process applications1986Report (Refereed)
  • 181.
    Härröd, M
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska livmedelsinstitutet.
    Värmningsegenskaper och energiförbrukning i elkokgrytor1985Report (Refereed)
  • 182.
    Härröd, M
    et al.
    SIK – Svenska livmedelsinstitutet.
    Andersson, C-G
    SIK – Svenska livmedelsinstitutet.
    Ohlsson, T.
    SIK – Svenska livmedelsinstitutet.
    Värmningsegenskaper och energiförbrukning i ångmantlade kokgrytor.1981Report (Refereed)
  • 183.
    Härröd, Magnus
    SIK – Svenska livmedelsinstitutet.
    Apparent concentration. A method to predict the flow properties of viscous foods for process applications1989In: Journal of food process engineering, ISSN 0145-8876, E-ISSN 1745-4530, Vol. 11, no 4, p. 277-296Article in journal (Refereed)
    Abstract [en]

    Compared with traditional methods, the prediction of flow properties of starch pastes is greatly improved with the new apparent concentration method proposed in this study. The new method considers the effects on the flow properties of minor variations in the preparation procedure and the composition of the product. The deviations with the new method range from ±10% for high-viscosity pastes down to -30% for low-viscosity pastes. The deviations are mainly due to the time dependency of the shear stress, as these effects are considerable for starch pastes, but have not been considered in the modelling in this work. Successful use of the apparent concentration method requires a reference model with known parameter values, a simple rheological measurement on the actual product, and appropriate calculations. The simple measurement can be performed on-line or in the laboratory. A special residual analysis was developed to make it possible to split up the differences between observed and predicted values and attribute the parts to the following factors.

  • 184.
    Härröd, Magnus
    SIK – Svenska livmedelsinstitutet.
    Enkla åtgärder ger bättre kokgrytor.1983In: Livsmedelsteknik, Vol. 25, no 2, p. 74-77Article in journal (Other academic)
  • 185.
    Härröd, Magnus
    SIK – Svenska livmedelsinstitutet.
    Methods to distinguish between laminar and vortical flow in scraped surface heat exchangers.1990In: Journal of Food Process Engineering, Vol. 13, no 1, p. 39-57Article in journal (Refereed)
  • 186.
    Härröd, Magnus
    SIK – Svenska livmedelsinstitutet.
    Modelling of flow properties of starch pastes prepared by different procedures1989In: Journal of food process engineering, ISSN 0145-8876, E-ISSN 1745-4530, Vol. 11, no 4, p. 257-275Article in journal (Refereed)
    Abstract [en]

    The flow properties of starch pastes prepared by different procedures were measured and modelled. An extended power law model was developed to describe the shear stress over wide ranges of shear rates, temperatures and concentrations (6-450 s-1, 10-90°C, 3-10%). Each pastes preparation procedure required its own set of parameter values to be modelled since different preparation procedures produced pastes with considerably different flow properties. These effects have to be considered before the flow properties can be predicted with satisfactory precision for process applications. Such a method is presented in a subsequent paper. The exactness in the modelling was restricted by the changes of the flow properties during the measuring process.

  • 187.
    Härröd, Magnus
    SIK – Svenska livmedelsinstitutet.
    Modelling of laminar heat transfer in scraped surface heat exchangers.1990In: Journal of Food Process Engineering, Vol. 13, no 1, p. 59-78Article in journal (Refereed)
  • 188.
    Härröd, Magnus
    SIK – Svenska livmedelsinstitutet.
    Modelling of the media-side heat transfer in scraped surface heat exchangers.1990In: Journal of Food Process Engineering, Vol. 13, no 1, p. 1-21Article in journal (Refereed)
  • 189.
    Härröd, Magnus
    SIK – Svenska livmedelsinstitutet.
    Modelling of vortical heat transfer in scraped surface heat exchangers.1990In: Journal of Food Process Engineering, Vol. 13, no 1, p. 79-111Article in journal (Refereed)
  • 190.
    Härröd, Magnus
    SIK – Svenska livmedelsinstitutet.
    Scraped surface heat exchangers.: A literature survey of flow patterns, mixing effects, residence time distribution, heat transfer and power requirements.1986In: Journal of Food Process Engineering, Vol. 9, p. 1-62Article in journal (Refereed)
  • 191.
    Härröd, Magnus
    SIK – Svenska livmedelsinstitutet.
    Temperature variations in the outlet from scraped surface heat exchangers.1990In: Journal of Food Process Engineering, Vol. 13, no 1, p. 23-38Article in journal (Refereed)
  • 192.
    Härröd, Magnus
    SIK – Svenska livmedelsinstitutet.
    Time-dependent flow behavior of starch pastes, with food process applications1989In: Journal of food process engineering, ISSN 0145-8876, E-ISSN 1745-4530, Vol. 11, no 4, p. 297-309Article in journal (Refereed)
    Abstract [en]

    The time dependency of shear stress has been investigated in completely swollen modified potato starch pastes during short periods of time (30 s) over wide ranges of shear rates, temperatures and starch concentrations (6-450 s-1, 10-90°C, 3-10%). A special, stepwise measuring process made it possible to correlate the kind of time dependency to the shear stress level; thixotropy or rheodestruction occurred at low shear stress (below 10 Pa); rheopexy occurred at intermediate shear stress (from 10 to 150 Pa); and thixotropy occurred at high shear stress (above 150 Pa). Bearing these results in mind, similar results can be observed in other studies on potato starch, maize starch, modified tapioca starch and tomato juice. The size and the kind of hysteresis loop in the flow curves can be related to the kind of time dependency at each shear stress level and to the duration of the effect at each level. Additional aspects of the subject are discussed.

  • 193.
    Ingemansson, T
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska livmedelsinstitutet.
    Lipid metabolism and post mortem changes in fish muscle1990Report (Refereed)
  • 194. Jansson, C.-G.
    et al.
    Andersson, Yngve
    SIK – Svenska livmedelsinstitutet.
    Dator som hjälpmedel vid extruderingsforskning.1982In: Livsmedelsteknik, Vol. 24, no 5, p. 214-216Article in journal (Other academic)
  • 195.
    Jarenbäck, L
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska livmedelsinstitutet.
    Fryslagring av fiskmassa. 1. Kvalitetsförändringar vid fryslagring av mald muskulatur från olika delar av torsk1976Report (Refereed)
  • 196.
    Jarenbäck, L
    SIK – Svenska livmedelsinstitutet.
    Fryslagring av fiskmassa. 2. Inverkan av njurvävnad och kylförvaring på fryslagringsstabiliteten hos mald torskfilé.1976Report (Refereed)
  • 197. Jarenbäck, L.
    et al.
    Liljemark, Arne
    SIK – Svenska livmedelsinstitutet.
    Ultrastructural changes during frozen storage of cod (Gadus Morhua L.): 1. Structure of extracted myofibrillar proteins and myofibril residues1975In: Journal of Food Technology, Vol. 10, no 3, p. 309-325Article in journal (Refereed)
  • 198. Jarenbäck, L.
    et al.
    Liljemark, Arne
    SIK – Svenska livmedelsinstitutet.
    Ultrastructural changes during frozen storage of cod (Gadus Morhua L.): 1. Structure of myofibrils as revealed by freeze etching preparation1975In: Journal of Food Science, Vol. 10, no 2, p. 229-239Article in journal (Refereed)
  • 199. Jarenbäck, L.
    et al.
    Liljemark, Arne
    SIK – Svenska livmedelsinstitutet.
    Ultrastructural changes during frozen storage of cod (Gadus Morhua L.).: 3. Effects of linoleic acid and linoleic acid hydroperoxides on myofibrillar proteins1975In: Journal of Food Technology, Vol. 10, no 4, p. 437-452Article in journal (Refereed)
  • 200.
    Johansson, Birgit
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska livmedelsinstitutet.
    The profile method for analysis of aroma and flavor1965Report (Refereed)
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