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  • 201.
    Jonsson, L
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska livmedelsinstitutet.
    Näringsvärdesförändringar i livsmedel hanterade i storhushåll. Sammanfattning av doktorsavhandling.1980Report (Refereed)
  • 202.
    Jonsson, L
    SIK – Svenska livmedelsinstitutet.
    Stekningsgradens och varmhållningens inverkan på hamburgare : bestämning av proteinkvalitet (PER), linolsyra och sensorisk kvalitet = [The influence of degree of frying and of warm holding on hamburgers : analysis of protein quality (PER), linoleic acid and sensory quality]1976Report (Refereed)
  • 203.
    Jonsson, L
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska livmedelsinstitutet.
    Varmhållning av torsk1979Report (Refereed)
  • 204.
    Jonsson, L
    et al.
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska livmedelsinstitutet.
    Karlström, B
    Varmhållning av sillflundra. Inverkan av tid, temperatur och fuktighet på fettsyror och sensorisk kvalitet.1979Report (Refereed)
  • 205.
    Jonsson, L
    et al.
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska livmedelsinstitutet.
    Karlström, B
    Varmhållning av torskpanetter i olika utrustningar - inverkan på vitamin B6 och sensorisk kvalitet.1980Report (Refereed)
  • 206.
    Jonsson, L
    et al.
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska livmedelsinstitutet.
    Svensson, S
    Inverkan av alkali på olika livsmedelskomponenter. En litteraturstudie.1978Report (Refereed)
  • 207.
    Jonsson, Lena
    SIK – Svenska livmedelsinstitutet.
    Predicting the blood cholesterol reducing capacity of fibres.1990In: European Food and Drink Review, Autumn, p. 69-70Article in journal (Refereed)
  • 208.
    Jonsson, Lena
    SIK – Svenska livmedelsinstitutet.
    Studies on vitamin retention in steamed potato during warmholding in air and in a nitrogen atmosphere1981In: Lebensmittel-Wissenschaft und Technologie, Vol. 14, no 1, p. 43-46Article in journal (Refereed)
  • 209.
    Jonsson, Lena
    et al.
    SIK – Svenska livmedelsinstitutet.
    Danielsson, K.
    Vitamin retention in foods handled in foodservice systems.1981In: Lebensmittel-Wissenschaft und Technologie, Vol. 14, no 2,2, p. 94-96Article in journal (Refereed)
  • 210.
    Jonsson, Lena
    et al.
    SIK – Svenska livmedelsinstitutet.
    Karlström, B.
    Effect of frying and warm-holding on protein quality, linoleic acid content and sensory quality of hamburgers1981In: Lebensmittel-Wissenschaft und Technologie, Vol. 14, p. 127-130Article in journal (Refereed)
  • 211.
    Jonsson, Lena
    et al.
    SIK – Svenska livmedelsinstitutet.
    Svensson, S.
    Betfiber - en funktionell ingrediens i livsmedel.1986In: Livsmedelsteknik, Vol. 28, no 12, p. 455-457Article in journal (Other academic)
  • 212.
    Jonsson, Lena
    et al.
    SIK – Svenska livmedelsinstitutet.
    Torräng-Lindbom, G.
    Växtfibrer -från biprodukt till livsmedel .: del 21984In: Livsmedelsteknik, Vol. 26, no 1-2, p. 6-7Article in journal (Other academic)
  • 213.
    Jonsson, Lena
    et al.
    SIK – Svenska livmedelsinstitutet.
    Torräng-Lindbom, G.
    Växtfibrer -från biprodukt till livsmedel: del 11983In: Livsmedelsteknik, Vol. 25, no 3, p. 108-109Article in journal (Other academic)
  • 214.
    Jonsson, Lena
    et al.
    SIK – Svenska livmedelsinstitutet.
    Öste, R.
    Livsmedelshantering och näringsvärde.1983In: Livsmedelsteknik, Vol. 25, p. 150-153Article in journal (Other academic)
  • 215.
    Jonsson, Lena
    et al.
    SIK – Svenska livmedelsinstitutet.
    Öste, R.
    Livsmedelshantering och näringsvärde.1983In: Livsmedelsteknik, Vol. 25, p. 452-455Article in journal (Other academic)
  • 216.
    Jonsson, Lena
    et al.
    SIK – Svenska livmedelsinstitutet.
    Öste, R.
    Livsmedelshantering och näringsvärde.1983In: Livsmedelsteknik, Vol. 25, p. 226-228Article in journal (Other academic)
  • 217.
    Jonsson, Lena
    et al.
    SIK – Svenska livmedelsinstitutet.
    Öste, R.
    Livsmedelshantering och näringsvärde.1983In: Livsmedelsteknik, Vol. 25, p. 344-347Article in journal (Other academic)
  • 218.
    Jonsson, Lena
    et al.
    SIK – Svenska livmedelsinstitutet.
    Öste, R.
    Livsmedelshantering och näringsvärde.1983In: Livsmedelsteknik, Vol. 25, p. 64-67Article in journal (Other academic)
  • 219.
    Jonsson, Lena
    et al.
    SIK – Svenska livmedelsinstitutet.
    Öste, R.
    Livsmedelshantering och näringsvärde.1984In: Livsmedelsteknik, Vol. 26, p. 116-119Article in journal (Other academic)
  • 220.
    Jonsson, Lena
    et al.
    SIK – Svenska livmedelsinstitutet.
    Öste, R.
    Livsmedelshantering och näringsvärde.1983In: Livsmedelsteknik, Vol. 25, p. 8-9Article in journal (Other academic)
  • 221. Jonsson, U.
    et al.
    Snygg, Bengt Göran
    SIK – Svenska livmedelsinstitutet.
    Lipase production and activity as a function of incubation time, pH and temperature of four lipolytic microorganisms1974In: Journal of Applied Bacteriology, ISSN 0021-8847, Vol. 37, no 4, p. 571-581Article in journal (Refereed)
    Abstract [en]

    The lipolytic activity in supernatant fractions of cultures of Saccharomycopsis lipolytica, Micrococcus caseolyticus, Bacillus licheniformis and a Staphylococcus sp. was studied. Nutrient broth with and without emulsified olive oil was used as substrate. Optimal pH values and temperatures for the lipase produced by the 4 different microorganisms were determined. The lipolytic activity generally reached a maximum after incubation for 2 to 6 days. The subsequent decrease in the lipolytic activity was associated with a high proteolytic activity only for Micrococcus caseolyticus. The lipolytic activity was decreased by the presence of olive oil in the medium. Determination of the lipolytic activity after a certain time of incubation, the maximal lipolytic activity and a time integrated lipolytic activity are compared as estimators for the potential hydrolytic capacity of micro organisms.

  • 222. Jonsson, U.
    et al.
    Snygg, Bengt Göran
    SIK – Svenska livmedelsinstitutet.
    The stability of lipase in the supernatant of Pseudomonas Fluorescens as a function of time of incubation and heat treatment1976In: Chemie, Mikrobiologie, Technologie der Lebensmittel, Vol. 4, no 6, p. 173-176Article in journal (Refereed)
  • 223.
    Jonsson, Urban
    et al.
    SIK – Svenska livmedelsinstitutet.
    Snygg, Bengt Göran
    SIK – Svenska livmedelsinstitutet.
    Härnulv, G.
    Zachrisson, T.
    Testing two models for the temperature dependence of the heat inactivation rate of Bacillus Stearothermophilus spores1977In: Journal of Food Science, Vol. 42, no 5, p. 1251-1252, 1263Article in journal (Refereed)
  • 224.
    Kahl, J
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska livmedelsinstitutet.
    Livsmedelsindustrins lokalisering i Sverige1984Report (Refereed)
  • 225.
    Kahl, J
    et al.
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska livmedelsinstitutet.
    Zetherström, B
    Vad gör vi på SIK?1977Report (Refereed)
  • 226.
    Karlström, B
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska livmedelsinstitutet.
    Kvalitetsförändringar vid varmhållning av livsmedel i storhushåll : [Quality changes during warm-holding of foods in catering establishments]1982Report (Refereed)
  • 227.
    Karlström, B
    SIK – Svenska livmedelsinstitutet.
    Kvalitetsförändringar vid varmhållning av livsmedel i storhushåll : [Quality changes during warm-holding of foods in catering establishments]1982Report (Refereed)
  • 228.
    Karlström, B
    SIK – Svenska livmedelsinstitutet.
    Varmhållning av potatis i luft, kväve och koldioxid : inverkan på sensorisk kvalitet, askorbinsyra och flyktiga ämnen = [Warm-holding of potatoes in air, nitrogen and carbon dioxide] : [the influence on sensory quality, ascorbic acid and volatile components]1978Report (Refereed)
  • 229.
    Karlström, B
    SIK – Svenska livmedelsinstitutet.
    Varmhållning av potatis i olika utrustningar : inverkan på sensorisk kvalitet, askorbinsyra och vitamin B?1980Report (Refereed)
  • 230.
    Karlström, B
    et al.
    SIK – Svenska livmedelsinstitutet.
    Lundgren, B
    Jonsson, L
    Varmhållning av potatis : inverkan av tid och temperatur på sensorisk kvalitet, vitamin B6 och askorbinsyra = [Warm holding of potatoes] : [the influence of time and temperature on sensory quality, vitamin B6, and ascorbic acid]1977Report (Refereed)
  • 231.
    Kim, H-R
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska livmedelsinstitutet.
    Chemically modified starches and their physicochemical properties with emphasis on hydroxypropylated starch: A literature review1988Report (Refereed)
  • 232.
    Krall, C
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska livmedelsinstitutet.
    Rengörings- och desinfektionsmedel för livsmedelsindustrin : en sammanställning över produkter på den svenska marknaden1984Report (Refereed)
  • 233.
    Krall, C
    et al.
    SIK – Svenska livmedelsinstitutet.
    Snygg, BG
    Rengörings- och desinfektionsmedel för livsmedelsindustrin. En sammanställning över produkter på den svenska marknaden.1981Report (Refereed)
  • 234.
    Langton, Maud
    et al.
    SIK – Svenska livmedelsinstitutet.
    Hermansson, Ann-Marie
    SIK – Svenska livmedelsinstitutet.
    Microstructural changes in wheat starch dispersions during heating and cooling.1989In: Food Microstructure, Vol. 8, no 1, p. 29-39Article in journal (Refereed)
  • 235.
    Leu, Karin
    et al.
    SIK – Svenska livmedelsinstitutet.
    Andersson, J.
    Gas chromatographic analysis of trimethylsilyl ethers of methyl hydroxystearate1974In: Lebensmittel-Wissenschaft und Technologie, Vol. 7, no 1, p. 42-46Article in journal (Refereed)
  • 236.
    Lilja Hallberg, Marianne
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska livmedelsinstitutet.
    Lipid degradation during production and storage of potato granules1989Report (Refereed)
  • 237.
    Lilja, Marianne
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska livmedelsinstitutet.
    Lipider och lipidförändringar i potatis och potatispulver: en litteraturutredning1985Report (Refereed)
  • 238.
    Lilja, Marianne
    et al.
    SIK – Svenska livmedelsinstitutet.
    Lingnert, Hans
    SIK – Svenska livmedelsinstitutet.
    Liberation of free fatty acids during production of potato granules1989In: Food Chemistry, ISSN 0308-8146, E-ISSN 1873-7072, Vol. 34, no 1, p. 15-23Article in journal (Refereed)
    Abstract [en]

    The amount of free fatty acids and their composition were studied during an add-back process of potato granules. Samples were taken at several different stages in the production, from raw tubers to final potato granules. Lipids were extracted and lipid classes separated by liquid chromatography. Free fatty acids were separated from the neutral lipid fraction by high performance liquid chromatography (HPLC). The fatty acid composition was analysed by gas chromatography (GC). The amount of free fatty acid increased in the first stages of the process and rose to its highest level in the samples from the steam-cooking step. During further processing the amounts of free fatty acids slowly decreased. Since enzymatic hydrolysis is one explanation for liberation of fatty acids, lipase activity was measured by a spectrofluorimetric method in the raw tubers, blanched slices and steam-cooked slices. After the blanching step, some enzyme activity was found but after steam-cooking there was none. © 1989.

  • 239.
    Lilja, Marianne
    et al.
    SIK – Svenska livmedelsinstitutet.
    Lingnert, Hans
    SIK – Svenska livmedelsinstitutet.
    Lipid changes during the production of potato granules1989In: Food Chemistry, ISSN 0308-8146, E-ISSN 1873-7072, Vol. 31, no 4, p. 267-277Article in journal (Refereed)
    Abstract [en]

    Potato granules were produced by an add-back-process. The lipid composition of the potato tubers and the final potato granules were assessed in order to study the influence of the process. The extracted lipids were fractionated into three major classes, neutral lipids, galacto-lipids and phospholipids, on a silicic acid column. The free fatty acids were separated from the neutral lipids by high performance liquid chromatography (HPLC). The fatty acid composition of the three lipid classes as well as the free fatty acid fraction was analysed by gas chromatography. No changes could be observed in the galactolipids and the phospholipids but the free fatty acid content was found to be about ten times higher in potato granules than in the potato tubers. © 1989.

  • 240.
    Lilja-Hallberg, M
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska livmedelsinstitutet.
    Lipid degradation during production and storage of potato granules1989Report (Refereed)
  • 241.
    Liljemark, A
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska livmedelsinstitutet.
    Hållbarhet hos sönderdelade grönsaker. (Litteraturgenomgång). STU-rapport.1978Report (Refereed)
  • 242.
    Liljemark, Arne
    SIK – Svenska livmedelsinstitutet.
    "Fiskad fisk eller köpt?" - en fråga om hantering.1984In: Livsmedelsteknik, Vol. 26, no 5, p. 178-179Article in journal (Other academic)
  • 243.
    Lingnert, H
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska livmedelsinstitutet.
    Antioxidative effect of Maillard reaction products1979Report (Refereed)
  • 244.
    Lingnert, Hans
    et al.
    SIK – Svenska livmedelsinstitutet.
    Akesson, G.
    Eriksson, Caj
    SIK – Svenska livmedelsinstitutet.
    Antioxidative effect of superoxide dismutase from Saccharomyces cerevisiae in model systems1989In: Journal of Agricultural and Food Chemistry, ISSN 0021-8561, E-ISSN 1520-5118, Vol. 37, no 1, p. 23-28Article in journal (Refereed)
    Abstract [en]

    Active oxygen species are possible initiators of oxidative reactions in foods, and their elimination could provide one mechanism of antioxidative effect. In this work we studied the antioxidative properties of superoxide dismutase (SOD) from yeast (Saccharomyces cerevisiae) in various model systems. The crude yeast extract was partially purified by ammonium sulfate precipitation. The purified fraction was found to inhibit the oxidation of emulsified linoleic acid, emulsified cholesterol, and ascorbic acid. Catalase had a prooxidative effect in the linoleic acid system, while at high concentrations it protected ascorbic acid against oxidation. No synergistic effect was observed between catalase and SOD. In order to evaluate possible applications of yeast SOD as an antioxidant in food, the influence of pH and heat treatment on the antioxidative effect was studied. Within the range pH 4.5-9.0 the antioxidative effect of the SOD increased with increasing pH. In heat treatment experiments the SOD showed unusually high thermal stability and an interesting inactivation-reactivation behavior. The enzyme activity was for instance retained at about 60% of its original value after heating at 70°C for 15 min. A few percent of the original enzyme activity remained even after 30 min at 100°C. The possible technological implications of these results are discussed. © 1989 American Chemical Society.

  • 245.
    Lingnert, Hans
    et al.
    SIK – Svenska livmedelsinstitutet.
    Eriksson, Caj
    SIK – Svenska livmedelsinstitutet.
    Antioxidative effect of Maillard reaction products1981In: Progress in Food Nutrition Science, Vol. 5, p. 453-466Article in journal (Refereed)
  • 246.
    Lingnert, Hans
    et al.
    SIK – Svenska livmedelsinstitutet.
    Eriksson, Caj
    SIK – Svenska livmedelsinstitutet.
    Antioxidative Maillard reaction products.: I. Products from sugars and free amino acids1980In: Journal of Food Processing and Preservation, Vol. 4, p. 161-172Article in journal (Refereed)
  • 247.
    Lingnert, Hans
    et al.
    SIK – Svenska livmedelsinstitutet.
    Eriksson, Caj
    SIK – Svenska livmedelsinstitutet.
    Antioxidative Maillard reaction products.: II. Products from sugars and peptides or protein hydrolysates.1980In: Journal of Food Processing and Preservation, Vol. 4, p. 173-181Article in journal (Refereed)
  • 248.
    Lingnert, Hans
    et al.
    SIK – Svenska livmedelsinstitutet.
    Eriksson, Caj
    SIK – Svenska livmedelsinstitutet.
    Antioxidative Maillard reaction products.: III. Application in cookies.1980In: Journal of Food Processing and Preservation, Vol. 4, p. 219-233Article in journal (Refereed)
  • 249.
    Lingnert, Hans
    et al.
    SIK – Svenska livmedelsinstitutet.
    Eriksson, Caj
    SIK – Svenska livmedelsinstitutet.
    Antioxidative Maillard reaction products.: IV. Application in sausage1980In: Journal of Food Processing and Preservation, Vol. 4, p. 235-246Article in journal (Refereed)
  • 250.
    Lingnert, Hans
    et al.
    SIK – Svenska livmedelsinstitutet.
    Vallentin, K.
    Eriksson, Caj
    SIK – Svenska livmedelsinstitutet.
    Measurement of antioxidative effect in model system1979In: Journal of Food Processing and Preservation, Vol. 3, p. 87-103Article in journal (Refereed)
2345678 201 - 250 of 388
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