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  • 2101.
    Åström, A
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedelsforskning.
    Heat transfer between fluid and particles in food processing. Licentiate thesis.1991Report (Refereed)
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  • 2102.
    Åström, A
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedelsforskning.
    Mätteknik för livsmedelskvalitet1991Report (Refereed)
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  • 2103.
    Åström, A
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska livmedelsinstitutet.
    Pastöristering bibehåller hög produktkvalitet hos kyllagrad korv1984Report (Refereed)
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  • 2104.
    Åström, A
    et al.
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Normann, A
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Konsumenters livsmedelsval – hur, varför och när?2014Report (Other academic)
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  • 2105.
    Åström, A
    et al.
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska livmedelsinstitutet.
    Sundström, B
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska livmedelsinstitutet.
    Vinsmo, L G
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Uppbyggnad av en aseptikstation.1988Report (Refereed)
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  • 2106.
    Åström, Annika
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    The influence of some key ingredients on the sensory characteristics of mayonnaise.1998In: Food and Drink Review, Spring, p. 43-48Article in journal (Refereed)
  • 2107.
    Åström, Annika
    et al.
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedelsforskning.
    Bark, G.
    Heat transfer between fluid and particles in aseptic processing1994In: Journal of Food Engineering, ISSN 0260-8774, E-ISSN 1873-5770, Vol. 21, no 1, p. 97-125Article in journal (Refereed)
    Abstract [en]

    The particle heat transfer coefficient, hfp, is one of the critical factors, besides the residence time distribution, that has to be known for the design and development of continuous heat processes of particulate food products. In the present work, data and methods for determining hhp for conditions relevant to aseptic processing have been studied. The influence of product characteristics, such as size and composition of particles, fluid properties, temperature differences and fluid motion, have been investigated. Among the parameters investigated, the flow field around the particles was shown to be the most important for heat transfer but for special conditions the particle size, particle shape or thermal properties of the particle, as well as the apparent viscosity and the thermal properties of the fluid, are equally important for the value of hfp. For safety considerations, the present investigation indicates that hfp values corresponding to an Nu value of 5-6 should be relevant for medium-sized spherical particles transported by a highly viscous liquid. For the quality aspects, different conditions have to be considered. Particles at different positions in·the tube flow will experience different heat transfer. The few particles in the centre of the tube will experience a low heat transfer and hfp values corresponding to Nu values ranging between 5 and 10. The larger amounts of particles are transported in the liquid with a pronounced velocity gradient which yields Nu values of 10-17, while for extreme conditions occurring for sedimented particles, Nu values between 20 and 45 could be expected. © 1993.

  • 2108.
    Åström, Annika
    et al.
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Goldman, A.
    Heiniö, R.-L.
    Workshop summary: Cross-cultural sensory and consumer studies.2006In: Food Quality and Preferences, Vol. 17, p. 646-649Article in journal (Refereed)
  • 2109.
    Öhgren, Camilla
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Smakliga rätter för ökad konsumtion av nyttiga vegetabilier : slutrapport2010Report (Other academic)
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  • 2110.
    Öhgren, Camilla
    et al.
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience, Structure Design.
    Fabregat, Nieves
    RISE, SP – Sveriges Tekniska Forskningsinstitut. SLU Swedish University of Agricultural Sciences, Sweden.
    Langton, Maud
    SLU Swedish University of Agricultural Sciences, Sweden.
    Quality of bread baked from frozen dough - effects of rye, and sugar content, kneading time and proofing profile2016In: Lebensmittel-Wissenschaft + Technologie, ISSN 0023-6438, E-ISSN 1096-1127, Vol. 68, p. 626-633Article in journal (Refereed)
    Abstract [en]

    The objectives of this study were to evaluate whether proofing profile influences volume and crumb firmness in bread baked from frozen dough, and whether rye or sugar content and different kneading times affect the microstructure of the frozen dough. Microscopy was used to explain the differences.Wheat doughs mixed with rye ("rye") and with sugar ("sweet") were frozen after 3 different proofing times (0, 18, and 38 min) and visualized with confocal laser scanning microscopy and 3-dimensional micro-computed tomography. The baked breads were evaluated for volume and texture. Breads from un-proofed frozen dough allowed to proof after thawing showed the highest volume (4.0 cm3/g) and the softest crumb texture. The pre-proofed sweet bread had firmer crumbs and lower volume (2.5-3.0 cm3/g) than the pre-proofed rye bread (2.7-3.7 cm3/g). Reasons for the differences in quality parameters between the rye and sweet breads were investigated by studying the different influences of kneading time and sugar content on fresh and frozen dough. The gluten network was found to be more homogeneously distributed in doughs with longer kneading times and lower sugar content, and less well distributed and more lumped in frozen than in fresh dough.

  • 2111.
    Öhgren, Camilla
    et al.
    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.
    Hermansson, Ann-Marie
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Structure-fracture measurements of particulate gels2004In: Journal of Materials Science, ISSN 0022-2461, E-ISSN 1573-4803, Vol. 39, no 21, p. 6473-6482Article in journal (Refereed)
    Abstract [en]

    Images on a micron scale and the stress-strain behaviour of gel structures during tension were simultaneously recorded in real time using a mini fracture cell under the confocal laser scanning microscope (CLSM). ?-lactoglobulin gels tailor-made to vary in density, connectivity, thickness of strands and size of aggregates and clusters were used as a food model system. Amylopectin and gelatin were used to generate different types of ?-lactoglobulin network microstructures and also as a second continuous phase. Both rheological and structural differences in fragility between ?-lactoglobulin gels were verified according to the density of their aggregated network structure. A dense gel has a more brittle behaviour where the clusters are rigid and the crack propagates smoothly compared to a gel with an open network structure, which has a discontinuous crack growth, via a winding pathway around clusters, and also break-up of the pores far from the crack tip. Differences in the stretchability of the aggregated ?-lactoglobulin structure, induced by addition of amylopectin solution, were proved and related to differences in stress-strain behaviour and crack propagation. Gelatin gels in the pores between the ?-lactoglobulin clusters do not affect the structure of the ?-lactoglobulin network but make the fracture fragile giving a smooth fracture surface, cause continuous crack growth and fracture propagation through ?-lactoglobulin clusters. This is a consequence of that the mixed gel follows the behaviour of the gelatin gel when the gelatin phase is stronger than the ?-lactoglobulin network. © 2004 Kluwer Academic Publishers.

  • 2112.
    Östergren, K
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    FUSIONS definitional frameword for food waste (FP7-rapport)2014Report (Other academic)
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  • 2113.
    Östergren, Karin
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Productivity - the food industry challenge2010In: Food and Beverage International, Vol. 9, no 3, p. 36-37Article in journal (Refereed)
  • 2114.
    Östergren, Karin
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Säker och miljöeffektiv livsmedelslogistik2009Report (Other academic)
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  • 2115.
    Östergren, Karin
    et al.
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Sundström, B
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Berlin, Johanna
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Lorentzon, Katarina
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Johansson, B
    REELIV - Redskap för effektiv och resurssnål livsmedelsproduktion.2012Report (Other academic)
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  • 2116.
    Österström, L
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska livmedelsinstitutet.
    Beräkning av potatisens kokgrad i dagens storhushåll : matberedning i storhushåll1982Report (Refereed)
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  • 2117.
    Österström, L
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska livmedelsinstitutet.
    "Convection steamer" Ny värmebehandlingsmetod för storhushåll och livsmedelsindustri. Användningsområden och begränsningar.1980Report (Refereed)
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  • 2118.
    Österström, L
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska livmedelsinstitutet.
    Från kokgryta till kontinuerlig process.1979Report (Refereed)
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  • 2119.
    Österström, L
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska livmedelsinstitutet.
    "Heat pipe griddle" - Ett alternativ till dagens stekbord: En studie av energiverkningsgrad, återhämtningstid och temperaturbild1981Report (Refereed)
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  • 2120.
    Österström, L
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska livmedelsinstitutet.
    IR-värmning av livsmedel - framtidens värmningsmetod.1980Report (Refereed)
  • 2121.
    Österström, L
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska livmedelsinstitutet.
    Storköksutrustning i USA. Rapport från en resa i USA 1 november-4 december 1980.1981Report (Refereed)
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  • 2122.
    Österström, L
    et al.
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska livmedelsinstitutet.
    Gustafsson, U
    Värmebehandling av potatis: tid-temperaturförloppets inverkan på potatisens sensoriska egenskaper1982Report (Refereed)
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  • 2123.
    Österström, Lennart
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska livmedelsinstitutet.
    Från kokgryta till kontinuerlig process.1979In: Kemisk Tidskrift, Vol. 4, p. 72-76Article in journal (Other academic)
  • 2124.
    Österström, Lennart
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska livmedelsinstitutet.
    IR-värmning av livsmedel - framtidens värmingsmetod.1980In: Livsmedelsteknik, Vol. 22, no 2, p. 62-65Article in journal (Other academic)
  • 2125.
    Östlund, Johanna
    et al.
    RISE Research Institutes of Sweden, Bioeconomy and Health, Agriculture and Food. SLU Swedish University of Agricultural Sciences, Sweden.
    Eriksson Röhnisch, Hanna
    SLU Swedish University of Agricultural Sciences, Sweden.
    Zamaratskaia, Galia
    SLU Swedish University of Agricultural Sciences, Sweden.
    Langton, Maud
    SLU Swedish University of Agricultural Sciences, Sweden.
    Wendin, Karin
    Kristianstad University, Sweden; University of Copenhagen, Denmark.
    Attitudes and preferences regarding plant-based yoghurt analogues among Swedish consumers with different dietary habits2024In: International Journal of Gastronomy and Food Science, ISSN 1878-450X, E-ISSN 1878-4518, Vol. 35, article id 100865Article in journal (Refereed)
    Abstract [en]

    This study evaluated drivers and barriers in consumer willingness to purchase plant-based yoghurt analogues (PBYA) and assessed the most important attributes of PBYA. Questionnaire data from 702 Swedish adults (19% vegan, 20% lacto-ovo-vegetarian, 21% flexitarian, 41% omnivore) showed that attitudes and preferences regarding PBYA differed between consumers with different dietary preferences. Animal welfare was an important driver for vegans, while interest in trying new foods was one of the main drivers for omnivores. All four consumer groups believed that PBYA is good for the environment. The main reasons indicated for not consuming PBYA were unpleasant taste and lack of motive to switch from dairy yoghurt to PBYA. All groups indicated taste, appearance and price as overall driving forces when choosing PBYA. The importance of some factors, such as local ingredients, few additives and low sugar content, was rated higher by flexitarians and omnivores than by vegans and lacto-ovo vegetarians. These data about consumer attitudes and preferences regarding PBYA should be implemented during PBYA product development, especially when targeting different food preference groups. 

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  • 2126.
    Annual Report 1.7 1973 - 30.6 19741974Report (Refereed)
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  • 2127.
    Sonesson, Ulf (Editor)
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Berlin, Johanna (Editor)
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Ziegler, Friederike (Editor)
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Environmental Assessment and Management in the Food Industry: Life Cycle Assessment and Related Approaches2010Book (Other academic)
    Abstract [en]

    Life cycle assessment (LCA) of production and processing in the food industry is an important tool for improving sustainability. Environmental assessment and management in the food industry reviews the advantages, challenges and different applications of LCA and related methods for environmental assessment, as well as key aspects of environmental management in this industry sector. Part one discusses the environmental impact of food production and processing, addressing issues such as nutrient management and water efficiency in agriculture. Chapters in Part two cover LCA methodology and challenges, with chapters focusing on different food industry sectors such as crop production, livestock and aquaculture. Part three addresses the applications of LCA and related approaches in the food industry, with chapters covering combining LCA with economic tools, ecodesign of food products and footprinting methods of assessment, among other topics. The final part of the book concentrates on environmental management in the food industry, including contributions on training, eco-labelling and establishing management systems. With its international team of editors and contributors, Environmental assessment and management in the food industry is an essential reference for anyone involved in environmental management in the food industry, and for those with an academic interest in sustainable food production. Reviews the advantages, challenges and different applications of LCA and related methods for environmental assessment. Discusses the environmental impact of food production and processing, addressing issues such as nutrient management and water efficiency in agriculture. Examines environmental management in the food industry, including contributions on training, eco-labelling and establishing management systems. 

  • 2128.
    Forskningsprogram 1982-851981Report (Refereed)
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  • 2129.
    Microwaves in northern Europe.1988In: Food Manufacture International, Vol. 5, no 4, p. 37-38Article in journal (Other academic)
  • 2130.
    Microwaves in northern Europe.1988In: Food Manufacture International, Vol. 5, no 3, p. 40-41Article in journal (Other academic)
  • 2131.
    SIK Annual Report. 1.7 1971 - 30.6 19721972Report (Refereed)
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  • 2132.
    SIK:s forskningsprogram 1974/751974Report (Refereed)
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  • 2133.
    SIK:s forskningsprogram 1975/761975Report (Refereed)
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  • 2134.
    SIK:s skrifter 1971-1976. SIK publication series 1971-1976.1977Report (Refereed)
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  • 2135.
    von Sydow, Erik (Creator)
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska institutet för konserveringsforskning.
    Svenska Institutet för Konserveringsforskning, Göteborg1968Report (Refereed)
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  • 2136.
    Sweden: The push for quality1988In: Food Manufacture, Vol. 63, p. 47-51Article in journal (Other academic)
  • 2137.
    Verksamhetsberättelse för Svenska Institiutet för Konserveringsforskning: 1 juli 1973 - 30 juni 19741974Report (Refereed)
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  • 2138.
    Verksamhetsberättelse för Svenska Institutet för Konserveringsforskning: 1 juli 1974 - 30 juni 19751975Report (Refereed)
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  • 2139.
    Verksamhetsberättelse för Svenska Institutet för Konserveringsforskning 1.7 1971 - 30.6 19721972Report (Refereed)
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  • 2140.
    Verksamhetsberättelse för Svenska Institutet föt Konserveringsforskning: 1 juli 1972 - 30 juni 19731973Report (Refereed)
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  • 2141.
    Årsberättelse. [19]75/761976Report (Refereed)
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  • 2142.
    Årsredogörelse: 1.7 1971 - 30.6 19721972Report (Refereed)
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  • 2143.
    Årsredogörelse 1.7 1972 - 30.6 19731973Report (Refereed)
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  • 2144.
    Årsredogörelse: 1.7 1973 - 30.6 19741974Report (Refereed)
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  • 2145.
    von Sydow, Erik (Creator)
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska institutet för konserveringsforskning.
    Årsredogörelse. Annual Report. 1/7 1960 - 30/6 19611961Report (Other academic)
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40414243 2101 - 2145 of 2145
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