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  • 151.
    Cederberg, Christel
    et al.
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Henriksson, Maria
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Berglund, M.
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    An LCA researcher's wish list-data and emission models needed to improve LCA studies of animal production.2013In: Animal, ISSN 1751-7311, E-ISSN 1751-732X, Vol. 7, no Suppl 2, p. 212-219Article in journal (Refereed)
    Abstract [en]

    The last decade has seen an increase in environmental systems analysis of livestock production, resulting in a significant number of studies with a holistic approach often based on life-cycle assessment (LCA) methodology. The growing public interest in global warming has added to this development; guidelines for carbon footprint (CF) accounting have been developed, including for greenhouse gas (GHG) accounting of animal products. Here we give an overview of methods for estimating GHG emissions, with emphasis on nitrous oxide, methane and carbon from land use change, presently used in LCA/CF studies of animal products. We discuss where methods and data availability for GHGs and nitrogen (N) compounds most urgently need to be improved in order to produce more accurate environmental assessments of livestock production. We conclude that the top priority is to improve models for N fluxes and emissions from soils and to implement soil carbon change models in LCA/CF studies of animal products. We also point at the need for more farm data and studies measuring emissions from soils, manure and livestock in developing countries.

  • 152.
    Cederberg, Christel
    et al.
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Mattsson, Berit
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Life cycle assessment of milk production: A comparison of conventional and organic farming2000In: Journal of Cleaner Production, ISSN 0959-6526, E-ISSN 1879-1786, Vol. 8, no 1, p. 49-60Article in journal (Refereed)
    Abstract [en]

    An LCA was performed on organic and conventional milk production at the farm level in Sweden. In the study, special focus was aimed at substance flows in concentrate feed production and nutrient flows on the farms. The different feeding strategies in the two forms of production, influence several impact categories. The import of feed by conventional dairy farms often leads to a substantial input of phosphorus and nitrogen. Organic milk production is a way to reduce pesticide use and mineral surplus in agriculture but this production form also requires substantially more farmland than conventional production. For Swedish conditions, however, a large use of grassland for grazing ruminants is regarded positively since this type of arable land use promotes the domestic environmental goals of biodiversity and aesthetic values.

  • 153.
    Cederberg, Christel
    et al.
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Persson, U.M.
    Neovius, K.
    Molander, S.
    Clift, R.
    Including carbon emissions from deforestation in the carbon footprint of brazilian beef2011In: Environmental Science and Technology, ISSN 0013-936X, E-ISSN 1520-5851, Vol. 45, no 5, p. 1773-1779Article in journal (Refereed)
    Abstract [en]

    Effects of land use changes are starting to be included in estimates of life-cycle greenhouse gas (GHG) emissions, so-called carbon footprints (CFs), from food production. Their omission can lead to serious underestimates, particularly for meat. Here we estimate emissions from the conversion of forest to pasture in the Legal Amazon Region (LAR) of Brazil and present a model to distribute the emissions from deforestation over products and time subsequent to the land use change. Expansion of cattle ranching for beef production is a major cause of deforestation in the LAR. The carbon footprint of beef produced on newly deforested land is estimated at more than 700 kg CO2- equivalents per kg carcass weight if direct land use emissions are annualized over 20 years. This is orders of magnitude larger than the figure for beef production on established pasture on non-deforested land. While Brazilian beef exports have originated mainly from areas outside the LAR, i.e. from regions not subject to recent deforestation, we argue that increased production for export has been the key driver of the pasture expansion and deforestation in the LAR during the past decade and this should be reflected in the carbon footprint attributed to beef exports. We conclude that carbon footprint standards must include the more extended effects of land use changes to avoid giving misleading information to policy makers, retailers, and consumers. © 2011 American Chemical Society.

  • 154.
    Chen, Guo
    et al.
    Chalmers University of Technology, Sweden.
    Öhgren, Camilla
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Langton, Maud
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik. SLU Swedish University of Agricultural Sciences, Sweden.
    Lustrup, Kaare F.
    Lantmännen, Sweden; Flex Pack, Denmark.
    Nyden, Magnus
    Chalmers University of Technology, Sweden.
    Swenson, Jan
    Chalmers University of Technology, Sweden.
    Impact of long-term frozen storage on the dynamics of water and ice in wheat bread2013In: Journal of Cereal Science, ISSN 0733-5210, E-ISSN 1095-9963, Vol. 57, no 1, p. 120-124Article in journal (Refereed)
    Abstract [en]

    Frozen storage of bread has a substantial impact on the dynamics of water and ice in the crumb and crust. In this study, the impact was characterized using wheat bread stored at -18 °C for a long term of ?4 months. The frozen bread incurred a considerable loss of the crumb water that migrated out and formed ice crystals on the bread surface. Such a moisture decrease underwent more rapidly for the bread stored without intact crust, suggesting the specific role of crust during frozen storage. Moisture also redistributed significantly within the frozen crumb, resulting in an elevated crumb heterogeneity of freezable water. This redistribution of freezable water was accompanied by a progressive recrystallization of the crumb-borne ice crystals, which were measured to grow into bulk sizes using a modified calorimetric procedure for analyzing the crumb samples at their as-frozen states.

  • 155. Chen, J.
    et al.
    Dickinson, E.
    Langton, Maud
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Hermansson, Ann-Marie
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Mechanical properties and microstructure of heat-set whey protein emulsion gels: Effect of emulsifiers.2000In: Lebensmittel-Wissenschaft und Technologie, Vol. 33, p. 299-307Article in journal (Refereed)
  • 156.
    Claesson, Julia
    et al.
    Chalmers University of Technology, Sweden.
    Rasmuson, Anders
    Chalmers University of Technology, Sweden.
    Wiklund, Johan
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Wikstrom, Tomas
    Metso Paper Sundsvall AB, Sweden.
    Measurement and analysis of flow of concentrated fiber suspensions through a 2-D sudden expansion using UVP2013In: AIChE Journal, ISSN 0001-1541, E-ISSN 1547-5905, Vol. 59, no 3, p. 1012-1021Article in journal (Refereed)
    Abstract [en]

    The ultrasound velocity profiling technique (UVP) was used to study flow structures after a two-dimensional (2-D) 1:11 sudden expansion of pulp fiber suspensions at varied average velocities (1-2.2 m/s) and concentrations (1.8 and 2.8 wt %). One advantage of studying jet geometry is the potential to investigate the main flow structures away from walls. Measurements done at the same percent of the total jet length, at constant concentration, show that an increase in flow rate gave a faster decrease in centerline velocity and a quicker increase in jet width. Increasing the concentration, at the same jet length, the centerline velocity was more stable and the width of the mixing layer increased more rapidly. Comparisons with CFD simulations in the laminar regime, using the Bingham plastic model, show that the main flow structures were captured if the yield stress used in the simulations is approximately 20% of the measured using a rheometer.

  • 157. Dahlenborg, M.
    et al.
    Borch, Elisabeth
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Radstrom, P.
    Prevalence of Clostridium botulinum types B, E and F in faecal samples from Swedish cattle2003In: International Journal of Food Microbiology, ISSN 0168-1605, E-ISSN 1879-3460, Vol. 82, no 2, p. 105-110Article in journal (Refereed)
    Abstract [en]

    Faeces were collected from 60 cows at three slaughterhouses situated in southern and central Sweden. The faecal samples were collected during two sampling periods over the year, summer and winter. All samples were analysed for the presence of Clostridium botulinum spores, according to a combined selection and enrichment PCR procedure. One PCR assay was specific for part of the type B neurotoxin gene, while the other assay was specific for both type E and F neurotoxin genes. The prevalence of C. botulinum in Swedish cattle was established to be 73% for non-proteolytic type B and less than 5% for types E and F. Twenty-eight (64%) of the positive faecal samples had a spore load of less than 4 spores/g. Statistical analysis (ANOVA) showed that seasonal variation (summer and winter) had a significant effect on the prevalence of C. botulinum type B in cattle, whereas the effect of geographical location of rearing of the cattle (southern and central Sweden) was less significant. © 2002 Elsevier Science B.V. All rights reserved.

  • 158.
    Davis, J
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Emissions of greenhouse gases from production of horticultural products : analysis of 17 products cultivated in Sweden2011Report (Other academic)
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  • 159.
    Davis, J
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Environmental potential of grain legumes in meals : life cycle assessment of meals with varying content of peas2008Report (Other academic)
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  • 160.
    Davis, J
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Life cycle inventory (LCI) of fertiliser production : fertiliser products used in Sweden and Western Europe1999Report (Refereed)
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  • 161.
    Davis, J
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Utsläpp av växthusgaser från produktion av trädgårdsprodukter : analys av 17 produkter odlade i Sverige-en sammanfattning2011Report (Other academic)
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  • 162.
    Davis, J
    et al.
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Sonesson, U
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Flysjö, A
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Lokal produktion och konsumtion av baljväxter i Västra Götaland2006Report (Other academic)
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  • 163.
    Davis, Jennifer
    et al.
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Sonesson, Ulf
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Östergren, Karin
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Development of an LCA methodology to assess the environmental impacts of process changes: two case studies in Sweden2007In: Food Manufacturing Efficiency, ISSN 1750-2683, Vol. 1, no 2, p. 1-13Article in journal (Refereed)
  • 164.
    Davis, Jenny
    et al.
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Geyer, R.
    Ley, J.
    He, J.
    Clift, R.
    Kwan, A.
    Time-dependent material flow analysis of iron and steel in the UK.: Part 2. Scrap generation and recycling2007In: Resources, Conservation and Recycling, ISSN 0921-3449, E-ISSN 1879-0658, Vol. 51, no 1, p. 118-140Article in journal (Refereed)
    Abstract [en]

    This paper presents an analysis of the use of iron and steel in the UK and explores how much of the iron and steel is recycled when it becomes obsolete after use. The first part of this paper series investigated production and consumption trends of iron and steel in the UK, whereas this paper focuses on scrap generation and recycling. Information on the amounts of iron and steel going into different groups of goods, together with values for their estimated lifetimes, have enabled modelling of the annual release of iron and steel from the use phase in the form of end-of-life scrap. This is an application to material flow accounting of the theory of residence time distributions used routinely in chemical reaction engineering. By comparing modelled generation of scrap with actual scrap consumption in the UK, we obtain estimates of loss or accumulation of iron and steel scrap in the UK. The model indicates that as much as 30% of the scrap that was potentially available in 2001 as end-of-life scrap has either been accumulated within the economic system or lost to landfill. © 2006 Elsevier B.V. All rights reserved.

  • 165.
    Davis, Jenny
    et al.
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Sonesson, Ulf
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Life cycle assessment of integrated food chains: A Swedish case study of two chicken meals2008In: The International Journal of Life Cycle Assessment, ISSN 0948-3349, E-ISSN 1614-7502, Vol. 13, no 7, p. 574-584Article in journal (Refereed)
    Abstract [en]

    Background, aims, and scope: Food is a vital human need that not only provides essential nutrition but is also a key part of our social life as well as being a valued sensory experience. However, food, or rather the production chain of food, from primary production (agriculture/aquaculture/fishing) to consumer and beyond, also results in some form of environmental impact, as does transport between steps. There are several life cycle assessment studies of food products, most of them analysing the impact of the food chain of single food items. Still, detailed studies of complete meals are less frequent in the literature. In the Swedish study presented in this article, the environmental impacts of two different chicken meals (homemade and semi-prepared) were analysed. The aim of the study was to gain knowledge of the environmental impact of integrated food chains and also to explore the effect of improvement measures in the post-farm systems. To this end, two chicken meals were chosen for analysis, with two scenarios for each meal; the first scenario reflects the present conditions of the food chain, and the second scenario incorporates a number of improvement actions in the stages after the farm. Materials and methods: Input data to the model were based mainly on previous life cycle assessment (LCA) studies of Swedish food products and studies on wastage and consumer transport. Food engineering data and information from producing companies were used for modelling the industries. The improvement scenario was constructed using insight from a preceding LCA study of a meatball meal (Sonesson et al., Ambio, 34:411-418, 2005a) along with goals set out by a Swedish agreement between representatives from national and regional government, food industry sectors and retailers. The impact assessment was conducted according to Lindfors et al. (Nordic guidelines on life cycle assessment, The Nordic Council of Ministers, Copenhagen, Denmark, 1995), and the following environmental effects were included: global warming potential, eutrophication potential, acidification potential, photochemical ozone creation potential, and use of primary energy carriers and secondary energy. Results: In terms of energy use, the largest part is used in the steps after the farm for both meal types. Hence, the changes made in the improvement scenario have a significant impact on the total energy use. For the homemade and semi-prepared meal, the reduction is 15% and 20% respectively, not only due to less consumer transport and packaging but also reduction in industry (semi-prepared). Agriculture is also a significant contributor to emissions of greenhouse gases and eutrophying emissions; for the homemade meal, around 40% of the greenhouse gases originate from agriculture, and for the semi-prepared meal, the figure is 50%. The improvement actions with the greatest reduction in greenhouse gases are, again, less consumer transport and, in the case of the semi-prepared meal, the reduction in energy use in industry. Regarding eutrophication, more than 90% of the emissions originate from agriculture. Hence, the only improvement action that has an effect here is the utilisation of raw material downstream in the production chain; a slight reduction in waste still gives a notable reduction in overall eutrophic emissions. Discussion: There are two significant areas of research to reduce the impact of meals that are not explored in this study: choice of meal components and production methods in agriculture. However, the aim with this study was to explore if there are further ways of reducing the impact without going into these very complex areas, and our conclusion is that there are effective ways in the post-farm chain to cut emissions that, together with choices of diet and agricultural research, can significantly reduce the impact of our food consumption. Conclusions: Actions in the post-farm chain that can significantly reduce the environmental impact of a meal are less food thrown away in the household, fewer car trips to the supermarket (e.g. only once a week) and, for semi-prepared food products, more efficient energy use in the food industry. The study shows that consumer actions prove just as important as industrial actions. Recommendations and perspectives: Further research is needed to understand the mechanism for the disposal of food, i.e. the reasons for food being wasted, and the relationship between shopping frequency, retail location, size of packaging, etc. in order to reduce the impact of waste and consumer transport. © 2008 Springer-Verlag.

  • 166.
    Davis, Jenny
    et al.
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Sonesson, Ulf
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Baumgartner, D.U.
    Nemecek, T.
    Environmental impact of four meals with different protein sources: Case studies in Spain and Sweden2010In: Food Research International, ISSN 0963-9969, E-ISSN 1873-7145, Vol. 43, no 7, p. 1874-1884Article in journal (Refereed)
  • 167.
    Davis, Jenny
    et al.
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Sonesson, Ulf
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Östergren, Karin
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Development of an LCA methodology to assess the environmental impacts of process changes: two case studies in Sweden.2007In: Food Manufacturing Efficiency, Vol. 1, no 2, p. 42017-Article in journal (Other academic)
  • 168. De Boer, I.J.M.
    et al.
    Cederberg, Christel
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Eady, S.
    Gollnow, S.
    Kristensen, T.
    Macleod, M.
    Greenhouse gas mitigation in animal production: Towards an integrated life cycle sustainability assessment2011In: Current Opinion in Environmental Sustainability, ISSN 1877-3435, E-ISSN 1877-3443, Vol. 3, no 5, p. 423-431Article in journal (Refereed)
    Abstract [en]

    The animal food chain contributes significantly to emission of greenhouse gases (GHGs). We explored studies that addressed options to mitigate GHG emissions in the animal production chain and concluded that most studies focused on production systems in developed countries and on a single GHG. They did not account for the complex interrelated effects on other GHGs or their relation with other aspects of sustainability, such as eutrophication, animal welfare, land use or food security. Current decisions on GHG mitigation in animal production, therefore, are hindered by the complexity and uncertainty of the combined effect of GHG mitigation options on climate change and their relation with other aspects of sustainability. There is an urgent need to integrate simulation models at animal, crop and farm level with a consequential life cycle sustainability assessment to gain insight into the multidimensional and sometimes conflicting consequences of GHG mitigation options. © 2011 Elsevier B.V.

  • 169. Deschout, H.
    et al.
    Hagman, Joel
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Fransson, S.
    Jonasson, J.
    Rudemo, M.
    Loren, Niklas
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Straightforward FRAP for quantitative diffusion measurements with a laser scanning microscope2010In: Optics Express, E-ISSN 1094-4087, Vol. 18, no 22, p. 22886-22905Article in journal (Refereed)
    Abstract [en]

    Confocal or multi-photon laser scanning microscopes are convenient tools to perform FRAP diffusion measurements. Despite its popularity, accurate FRAP remains often challenging since current methods are either limited to relatively large bleach regions or can be complicated for non-specialists. In order to bring reliable quantitative FRAP measurements to the broad community of laser scanning microscopy users, here we have revised FRAP theory and present a new pixel based FRAP method relying on the photo bleaching of rectangular regions of any size and aspect ratio. The method allows for fast and straightforward quantitative diffusion measurements due to a closed-form expression for the recovery process utilizing all available spatial and temporal data. After a detailed validation, its versatility is demonstrated by diffusion studies in heterogeneous biopolymer mixtures. © 2010 Optical Society of America.

  • 170.
    Eckardt, Johanna
    et al.
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Wendin, Karin
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Holmer, A
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Åström, Annika
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Comparison of the consumers’ expected and actual perception of food investigated by Napping2013Report (Other academic)
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  • 171.
    Eckardt, Johanna
    et al.
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik. Chalmers University of Technology, Sweden.
    Öhgren, Camilla
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Alp, A.
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Ekman, Susanne
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Åström, Annika
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Chen, Guo
    Chalmers University of Technology, Sweden.
    Swenson, Jan
    Chalmers University of Technology, Sweden.
    Johansson, Daniel
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Langton, Maud I.B.C.
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik. SLU Swedish University of Agricultural Sciences, Sweden.
    Long-term frozen storage of wheat bread and dough: Effect of time, temperature and fibre on sensory quality, microstructure and state of water2013In: Journal of Cereal Science, ISSN 0733-5210, E-ISSN 1095-9963, Vol. 57, no 1, p. 125-133Article in journal (Refereed)
    Abstract [en]

    The objective of this study was to determine effect of storage time, storage temperature and addition of fibre on sensory quality, state of water, microstructure and texture of bread and dough. Samples with and without fibre, were stored frozen for 2, 3.5 and 6 months at temperatures of -19, -16 and -8 °C as dough and bread. Sensory quality was evaluated by a trained analytical panel. Microstructure was analysed by light microscopy. Texture measurements were performed on bread, and the state of water was measured by differential scanning calorimetry. Bread without fibre stored as dough at -19 °C was the sample most like freshly baked bread. Sensory evaluation also confirmed that quality of the final bread was improved if samples were stored as dough compared to stored as bread. The microstructure had larger gaps between the starch and gluten phases when stored at warmer temperatures, due to retrogradation of starch, dehydration of gluten and water migration. DSC measurements showed that bread stored at -19 °C gained extra amount of freezable water, but lost ice after storage at -8 °C. Texture measurements showed that firmness increased with extended storage time. Bread stored at -8 °C had lowest quality in all measurements.

  • 172. Edfrud, S
    et al.
    Stading, Mats
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Permeable Plate Rheometry for Evaluation of Reaction Kinetics of Gels2005In: Annual Transactionof the Nordic Rheology Society, Vol. 13, p. 259-Article in journal (Refereed)
  • 173. Edrud, S
    et al.
    Petersson, M
    Stading, Mats
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    DMA Analysis of Biopolymer Film Swelling2003In: Annual Transactionof the Nordic Rheology Society, Vol. 11, p. 55-Article in journal (Refereed)
  • 174. Edrud, S
    et al.
    Stading, Mats
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Langton, Maud
    Rheology of crispy structures2002In: Annual Transactionof the Nordic Rheology Society, Vol. 10, p. 85-Article in journal (Refereed)
  • 175.
    Eduardo, Maria
    et al.
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Svanberg, Ulf
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Ahrné, Lilia
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Consumers´acceptance of composite cassava-maize-wheat breads using baking improvers2014In: African Journal of Food Science, Vol. 8, p. 390-401Article in journal (Other academic)
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  • 176.
    Eduardo, Maria
    et al.
    Universidade Eduardo Mondlane, Mozambique; Chalmers University of Technology, Sweden.
    Svanberg, Ulf
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik. Chalmers University of Technology, Sweden.
    Ahrné, Lilia
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik. Chalmers University of Technology, Sweden.
    Effect of hydrocolloids and emulsifiers on baking quality of composite cassava-maize-wheat breads2014In: International Journal of Food Science, no 479630Article in journal (Refereed)
    Abstract [en]

    Cassava is widely available worldwide but bread quality is impaired when cassava is used in the bread formulation. To overcome this problem, different improvers were tested in the preparation of composite cassava-maize-wheat (CMW) breads. Emulsifiers, diacetyl tartic acid ester of monoglycerides (DATEM), sodium stearoyl-2-lactylate (SSL), and lecithin (LC); and hydrocolloids, carboxymethylcellulose (CMC) and high-methylated pectin (HM pectin) were added during dough preparation of the composite flours (cassava-maize-wheat, 40: 10: 50). Each emulsifier was tested in combination with the hydrocolloids at levels of 0.1, 0.3, and 0.5% while hydrocolloids were used at a level of 3%. Bread quality attributes such as specific loaf volume, crust colour, crumb moisture, and firmness were measured. The specific volume of the fresh breads significantly improved with the addition of hydrocolloids (7.5 and 13%) and in combination with emulsifiers (from 7.9 to 27%) compared with bread produced without improvers. A significant improvement of brownness index and firmness of the composite flours breads was achieved with the addition of hydrocolloids and emulsifiers. The results show that emulsifiers and hydrocolloids can significantly improve the baking quality of CMW breads and thereby enhance the potential for using locally produced flours in bread baking.

  • 177.
    Eduardo, Maria
    et al.
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik. Universidade Eduardo Mondlane, Mozambique; Chalmers University of Technology, Sweden.
    Svanberg, Ulf S. O.
    Chalmers University of Technology, Sweden.
    Oliveira, Jorge
    University College Cork, Ireland.
    Ahrné, Lílía M.
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik. Chalmers University of Technology, Sweden.
    Effect of cassava flour characteristics on properties of cassava-wheat-maize composite bread types2013In: International Journal of Food Science, ISSN 2356-7015, Vol. 2013, article id 305407Article in journal (Refereed)
    Abstract [en]

    Replacement of wheat flour by other kinds of flour in bread making is economically important in South East Africa as wheat is mainly an imported commodity. Cassava is widely available in the region, but bread quality is impaired when large amounts of cassava are used in the bread formulation. Effect of differently processed cassavas (sun-dried, roasted and fermented) on composite cassava-wheat-maize bread quality containing cassava levels from 20 to 40% (w/w) was evaluated in combination with high-methylated pectin (HM-pectin) added at levels of 1 to 3% (w/w) according to a full factorial design. Addition of pectin to cassava flour made it possible to bake bread with acceptable bread quality even at concentration as high as 40%. In addition to cassava concentration, the type of cassava flour had the biggest effect on bread quality. With high level of cassava, bread with roasted cassava had a higher volume compared with sun-dried and fermented. The pectin level had a significant effect on improving the volume in high level roasted cassava bread. Crumb firmness similar to wheat bread could be obtained with sun-dried and roasted cassava flours. Roasted cassava bread was the only bread with crust colour similar to wheat bread.

  • 178.
    Ehn, B-M
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Process induced changes in IgE binding of the cow's milk allergen ?-lactoglobulin : influence of heat, fermentation and proteolysis2004Report (Refereed)
  • 179.
    Ehn, B-M
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Process induced changes in IgE binding of the cow's milk allergen ?-lactoglobulin : influence of heat, fermentation and proteolysis2004Report (Other academic)
  • 180. Ehn, B.-M.
    et al.
    Allmere, T.
    Telemo, E.
    Bengtsson, U.
    Ekstrand, Bo
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Modification of IgE binding to beta-lactoglobulin by fermentation and Proteolysis of cow's milk2005In: Journal of Agricultural and Food Chemistry, ISSN 0021-8561, E-ISSN 1520-5118, Vol. 53, no 9, p. 3743-3748Article in journal (Refereed)
    Abstract [en]

    The effect of fermentation by Lactobacilliand of proteolytic hydrolysis of whole milk on the IgE binding ability of ?-lactoglobulin was studied using an ELISA inhibition assay. Sera from nine adult milk allergic patients were tested. The individual sera showed a similar inhibition pattern in the changes during fermentation and proteolysis. The degradation of ?-lactoglobulin was studied with liquid chromatography. In general, fermentation with Lactobacilli gave little effect on IgE binding, even though chromatography data showed a gradual degradation of ?-lactoglobulin. Proteolysis with trypsin, however, gave extensive degradation of ?-lactoglobulin and strongly decreased IgE binding. In addition, we measured the inhibition pattern of ?-lactoglobulin in various selected commercially available fermented milk products. These showed an IgE binding capacity similar to that of nonfermented high pasteurized milk. © 2005 American Chemical Society.

  • 181. Ehn, B.-M.
    et al.
    Ekstrand, Bo
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Bengtsson, U.
    Ahlstedt, S.
    Modification of IgE Binding during Heat Processing of the Cow's Milk Allergen ?-Lactoglobulin2004In: Journal of Agricultural and Food Chemistry, ISSN 0021-8561, E-ISSN 1520-5118, Vol. 52, no 5, p. 1398-1403Article in journal (Refereed)
    Abstract [en]

    The effect of heat treatment on the IgE binding ability of ?-lactoglobulin, as pure protein or in whole milk, was studied by inhibition of IgE antibody binding using FEIA-CAP inhibition. A slight but significant decreased IgE binding was seen between unheated and heat-treated ?-lactoglobulin solution at 74 °C (IC50 = 2.03 and 3.59 ?g/mL, respectively, p = 0.032). A more pronounced decrease was found at 90 °C with an IC50 of 8.45 ?g/mL (p = 0.014). The inhibition of IgE binding of milk after heat treatment at 90 °C was also significantly decreased (p = 0.007). However, at all heat treatments, a similar total amount of IgE antibodies could be inhibited at a sufficiently high concentration of ?-lactoglobulin. The inhibiting ability of ?-lactoglobulin was significantly impaired in some fermented acidified milk products such as yogurt as compared to that in nonfermented milk (p < 0.001). There was only a small difference of IgE binding between the native forms of genetic variants A and B.

  • 182.
    Eide, M H
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Livsløpsanalyse for transport og produksjon av søt konsummelk1998Report (Refereed)
  • 183.
    Eide, Merete Høgaas
    et al.
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Ohlsson, Thomas
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    A comparison of two different approaches to inventory analysis of dairies1998In: The International Journal of Life Cycle Assessment, ISSN 0948-3349, E-ISSN 1614-7502, Vol. 3, no 4, p. 209-215Article in journal (Refereed)
    Abstract [en]

    Two different methods for Life Cycle Inventory (LCI) applied to the dairy industry was performed at two dairies. In the simplified method, total environmental loads from a dairy was registred and allocated to liquid milk. Energy and emissions are measured for each process step for the detailed method. Both methods have advantages and disadvantages. The simplified method captures all energy and emissions of dairy processing, but treats the dairy as a 'black box'. The energy consumption was found to be 1,27 MJ/l and 2,55 MJ/l for the two dairies. By use of the detailed method it is easy to 'loose' information, and it is very time consuming. The energy consumption was lower than for the simplified method. The environmental loads can on the other hand be divided on the different process steps. The main conclusion is that choice of method depends on the purpose of the LCA-study.

  • 184. Eide, M.H.
    et al.
    Homleid, J.P.
    Mattsson, Berit
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Life cycle assessment (LCA) of cleaning-in-place processes in dairies2003In: Lebensmittel-Wissenschaft + Technologie, ISSN 0023-6438, E-ISSN 1096-1127, Vol. 36, no 3, p. 303-314Article in journal (Refereed)
    Abstract [en]

    Four Cleaning-In-Place (CIP) methods for dairies were compared using life cycle assessment (LCA). The methods were conventional alkaline/acid cleaning with hot water disinfection, one-phase alkaline cleaning with acid chemical disinfection, enzyme-based cleaning with acid chemical disinfection and the conventional method with disinfection by cold nitric acid at pH 2. Production of detergents, transport, the user phase in the dairy and waste management of containers were included. The user phase was found to be the most important part of the life cycle. The CIP methods with small volumes and low temperatures, such as enzyme-based cleaning and one-phase alkaline cleaning, turned out to be the best alternatives for the impact categories energy use, global warming, acidification, eutrophication and photo-oxidant formation. Milk residues flushed out in the rinsing phase were the main contributor to eutrophication, but the phosphorus and nitrogen in the detergents also influenced the results. Evaluation of toxic substances poses a methodological problem in LCA. In this study, detergents partly composed of toxic substances were included, and the overall assessment was that the one-phase alkaline cleaning method was preferable from an environmental point of view. A qualitative assessment of toxicity was performed. © 2003 Published by Elsevier Science Ltd. on behalf of Swiss Society of Food Science and Technology.

  • 185. Ekberg, O.
    et al.
    Bulow, M.
    Ekman, Susanne
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Hall, Gunnar
    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.
    Wendin, Karin
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Effect of barium sulfate contrast medium on rheology and sensory texture attributes in a model food2009In: Acta Radiologica, ISSN 0284-1851, E-ISSN 1600-0455, Vol. 50, no 2, p. 131-138Article in journal (Refereed)
    Abstract [en]

    Background: The swallowing process can be visualized using videoradiography, by mixing food with contrast medium, e.g., barium sulfate (BaSO4), making it radiopaque. The sensory properties of foods may be affected by adding this medium. Purpose: To evaluate if and to what extent sensory and rheological characteristics of mango puree were altered by adding barium sulfate to the food. Material and Methods: This study evaluated four food samples based on mango puree, with no or added barium sulfate contrast medium (0%, 12.5%, 25.0%, and 37.5%), by a radiographic method, and measured sensory texture properties and rheological characteristics. The sensory evaluation was performed by an external trained panel using quantitative descriptive analysis. The ease of swallowing the foods was also evaluated. Results: The sensory texture properties of mango puree were significantly affected by the added barium in all evaluated attributes, as was the perception of particles. Moreover, ease of swallowing was significantly higher in the sample without added contrast medium. All samples decreased in extensional viscosity with increasing extension rate, i.e., all samples were tension thinning. Shear viscosity was not as dependent on the concentration of BaSO4 as extensional viscosity. Conclusion: Addition of barium sulfate to a model food of mango puree has a major impact on perceived sensory texture attributes as well as on rheological parameters. © 2009 Informa UK Ltd.

  • 186. Ekberg, O.
    et al.
    Stading, Mats
    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.
    Blow, M.
    Ekman, Susanne
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Wendin, Karin
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Flow properties of oral contrast medium formulations depend on the temperature2010In: Acta Radiologica, ISSN 0284-1851, E-ISSN 1600-0455, Vol. 51, no 4, p. 363-367Article in journal (Refereed)
  • 187.
    Ekman, S
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Fokusgruppsundersökning : definitioner och mätning av olika kostkonsistenser : delrapport2009Report (Refereed)
  • 188.
    Ekman, S
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Fokusgruppsundersökning : definitioner och mätning av olika kostkonsistenser : delrapport2009Report (Other academic)
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  • 189.
    Ekman, S
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Konsumentanalys och tidsdynamisk sensorisk analys : konsistensanpassade kött- och morotsprodukter för äldre personer med dysfagi2006Report (Other academic)
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    fulltext
  • 190.
    Ekman, S
    et al.
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Hall, G
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Wendin, K
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Salivstimulering och tuggningsbehov : en pilotstudie av livsmedel med salivstimulerande egenskaper2007Report (Other academic)
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  • 191. Elfman-Borjesson,
    et al.
    Härröd, Magnus
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Analysis of Non-Polar Lipids by HPLC on a Diol Column1997In: HRC Journal of High Resolution Chromatography, ISSN 0935-6304, E-ISSN 1521-4168, Vol. 20, no 9, p. 516-518Article in journal (Refereed)
  • 192. Elfman-Borjesson, I.
    et al.
    Van den Hark,
    Härröd, Magnus
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Gradients of n-heptane and acetonitrile in silver-ion high-performance liquid chromatography analyses of cis and trans bonds in lipids1997In: Journal of the American Oil Chemists Society, ISSN 0003-021X, E-ISSN 1558-9331, Vol. 74, no 9, p. 1177-1180Article in journal (Refereed)
    Abstract [en]

    Cis and trans isomers of fatty acid methyl esters, fatty alcohols, and triacylglycerols were analyzed with a silver-ion high-performance liquid chromatography system. Gradients of n-heptane and acetonitrile were used to elute molecules with up to nine cis double bonds. The analyses were as fast and reliable and had a resolution similar to that of the best published analyses. However, published analyses were performed with chlorinated solvents, and these solvents are carcinogenic and mutagenic. The solvents we used, heptane and acetonitrile, are less dangerous to the analyst.

  • 193. Elfman-Börjesson, I.
    et al.
    Härröd, Magnus
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Synthesis of monoglycerides by glycerolysis of rapeseed oil using immobilized lipase.1999In: Journal of the American Oil Chemist's Society, Vol. 76, no 6, p. 701-707Article in journal (Refereed)
  • 194.
    Eliasson, Lovisa
    et al.
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Libander, Patrik
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Lövenklev, Maria
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Isaksson, Sven
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Ahrné, Lilia
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Infrared Decontamination of Oregano: Effects on Bacillus cereus Spores, Water Activity, Color, and Volatile Compounds2014In: Journal of Food Science, ISSN 0022-1147, E-ISSN 1750-3841, Vol. 79, no 12, p. E2447-E2455Article in journal (Refereed)
    Abstract [en]

    Infrared (IR) heating, a novel technology for decontaminating oregano, was evaluated by investigating the reduction of inoculated Bacillus cereus spores and the effect on water activity (aw), color, and headspace volatile compounds after exposure to IR treatment. Conditioned oregano (aw 0.88) was IR-treated in a closed heating unit at 90 and 100 °C for holding times of 2 and 10 min, respectively. The most successful reduction in B. cereus spore numbers (5.6 log units) was achieved after a holding time of 10 min at 90 °C, while treatment at 100 °C for the same time resulted in a lower reduction efficiency (4.7 log units). The lower reduction at 100 °C was probably due to a reduced aw (aw 0.76) during IR treatment or possibly to the alteration or loss of volatile compounds possessing antimicrobial properties. The green color of oregano was only slightly affected, while the composition of volatile compounds was clearly altered by IR heating. However, two of the key aroma compounds, carvacrol and thymol, were only slightly affected, compared to the effect on the other studied compounds, indicating that the typical oregano aroma can likely be preserved. In conclusion, IR heating shows potential for the successful decontamination of oregano without severe alteration of its color or the key aroma compounds, carvacrol and thymol. Practical Application: This study investigated the potential of infrared heating as a technology for decontaminating oregano. The study outcome contributes to the development of new decontamination solutions to improve the sensory and microbial quality of herbs and spices.

  • 195. Elmadfa, I.
    et al.
    Freisling, H.
    Kueck, M.
    Matullat, I.
    Hall, Gunnar
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Azpiroz, A.
    Outcomes of the Nutri-Senex project: A co-ordination action funded by the European commission2008In: Annals of Nutrition and Metabolism, ISSN 0250-6807, E-ISSN 1421-9697, Vol. 52, no SUPPL. 1, p. 72-76Article in journal (Refereed)
    Abstract [en]

    This project's primary aim is to contribute to the improvement of the quality of life of the elderly. The state of the art in age-related research and technology, to highlight the most promising areas for development, has been documented in an extensive literature report. A research database has been established to map current research activities within the European research area. Through several expert group meetings with representatives from universities, research institutions, organizations concerned with the care of the elderly, and industry, suitable technologies and policies that can improve the diet of the elderly have been identified. A legislation survey relating to aspects of nutrition of the elderly has been carried out. A set of guidelines and recommendations of best practice for use in the health and care industry have been developed. The project's results are disseminated through an enhanced website, technology transfer workshops and a staff training program. Good communication between the partners has been promoted and permanent research links have been forged. The main outputs will lead to better co-ordinated European research: less duplication of effort, more rapid commercialization, increased awareness of the problems faced by the elderly, improved guidelines and recommendations for health care professionals and policymakers. Copyright © 2008 S. Karger AG.

  • 196.
    Emanuelsson, Andreas
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Quantifying overfishing and ecosystem impacts related to seafood products2012Report (Other academic)
  • 197.
    Emanuelsson, Andreas
    et al.
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Ziegler, Friederike
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Pihl, Leif
    University of Gothenburg, Sweden.
    Sköld, Mattias
    SLU Swedish University of Agricultural Sciences, Sweden.
    Sonesson, Ulf
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Accounting for overfishing in life cycle assessment: New impact categories for biotic resource use2014In: The International Journal of Life Cycle Assessment, ISSN 0948-3349, E-ISSN 1614-7502, Vol. 19, no 5, p. 1156-1168Article in journal (Refereed)
    Abstract [en]

    Purpose: Overfishing is a relevant issue to include in all life cycle assessments (LCAs) involving wild caught fish, as overfishing of fish stocks clearly targets the LCA safeguard objects of natural resources and natural ecosystems. Yet no robust method for assessing overfishing has been available. We propose lost potential yield (LPY) as a midpoint impact category to quantify overfishing, comparing the outcome of current with target fisheries management. This category primarily reflects the impact on biotic resource availability, but also serves as a proxy for ecosystem impacts within each stock. Methods: LPY represents average lost catches owing to ongoing overfishing, assessed by simplified biomass projections covering different fishing mortality scenarios. It is based on the maximum sustainable yield concept and complemented by two alternative methods, overfishing though fishing mortality (OF) and overfishedness of biomass (OB), that are less data-demanding. Results and discussion: Characterization factors are provided for 31 European commercial fish stocks in 2010, representing 74 % of European and 7 % of global landings. However, large spatial and temporal variations were observed, requiring novel approaches for the LCA practitioner. The methodology is considered compliant with the International Reference Life Cycle Data System (ILCD) standard in most relevant aspects, although harmonization through normalization and endpoint characterization is only briefly discussed. Conclusions: Seafood LCAs including any of the three approaches can be a powerful communicative tool for the food industry, seafood certification programmes, and for fisheries management.

  • 198.
    Emanuelsson, J
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Bycatch and discard in Senegalese artisanal and industrial fisheries for Southern Pink Shrimp (Penaeus notialis)2008Report (Other academic)
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  • 199. Emmambux, MN
    et al.
    Stading, Mats
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Taylor, J
    Tannic acid modifies the material properties of sorghum kafirin films2004In: Annual Transactionof the Nordic Rheology Society, Vol. 12, p. 151-Article in journal (Refereed)
  • 200. Emmambux, M.N.
    et al.
    Stading, Mats
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Taylor, J.R.N.
    Sorghum kafirin film property modification with hydrolysable and condensed tannins2004In: Journal of Cereal Science, ISSN 0733-5210, E-ISSN 1095-9963, Vol. 40, no 2, p. 127-135Article in journal (Refereed)
    Abstract [en]

    Films made from kafirin, the prolamin protein of sorghum, could be an environmental-friendly alternative to synthetic plastic packaging films. However, because protein-based films have inferior functional properties to synthetic plastic packaging, tannic acid (TA) and sorghum-condensed tannins (SCT) were added at up to 20% (w/w) as modifying agents during kafirin film casting. Both TA and SCT were bound to kafirin protein in the film. Freeze-fracture surfaces of tannin-modified kafirin films were observed to be different from the control. Modification with both tannins at increasing levels resulted in an increase in tensile stress and Young's modulus by two-fold and four-fold, respectively, but a three-fold decrease in %strain and a 12-15% decrease in water absorbed. Modification with TA and SCT did not change the apparent water vapour permeability. However, a significant quadratic decrease was observed for oxygen permeability. The glass transition temperature (T g) of the films showed a quadratic increase with increase in TA and SCT level. These findings indicate that TA and SCT can modify the properties of kafirin films. This probably there are no decreasing free volume in the film and possibly also by decreasing chain mobility between kafirin polypeptides by cross-linking. © 2004 Elsevier Ltd. All rights reserved.

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