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  • 251.
    Lingnert, Hans
    et al.
    SIK – Svenska livmedelsinstitutet.
    Waller, G.R.
    Stability of antioxidants formed from histidine and glucose by the Maillard reaction1983In: Journal of Agricultural and Food Chemistry, ISSN 0021-8561, E-ISSN 1520-5118, Vol. 31, no 1;4092, p. 27-30Article in journal (Refereed)
    Abstract [en]

    Maillard reaction products (MRP) have been reported by several authors to inhibit lipid oxidation in model systems as well as in food products. The antioxidative compounds formed have so far not been identified, nor has the mechanism of their antioxidative effect been elucidated. In the course of trying to isolate antioxidative components formed by the Maillard reaction between histidine and glucose, it was found that part of the antioxidative effect was lost during the isolation processing. The stability of the antioxidants was therefore studied in more detail. The antioxidants were found to be unstable in solution when exposed to air. When they were stored in nitrogen atmosphere, no loss of antioxidative effect was noticed. The oxygen sensitivity was found to be pH dependent. Within the studied pH range 2-10, the stability of the antioxidants decreased with increasing pH. An oxygen electrode could be used to measure the consumption of oxygen by the MRP. In the dry state and in concentrated solutions at low temperatures, the MRP were found to be fairly stable. The significance of this instability in a food system and in laboratory work with the antioxidants is discussed. © 1983 American Chemical Society.

  • 252.
    Ljungqvist, B
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska livmedelsinstitutet.
    Humanbiologisk testning av proteinrika livsmedels näringsvärde. Användning av aminosyra-förändringar i blodplasma efter en måltid. Sammanfattning av doktorsavhandling.1977Report (Refereed)
  • 253.
    Lundgren, B
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska livmedelsinstitutet.
    Handbok i sensorisk analys1981Report (Refereed)
  • 254.
    Lundgren, B
    SIK – Svenska livmedelsinstitutet.
    Handbok i sensorisk analys [Ljudupptagning]2002Report (Refereed)
  • 255.
    Lundgren, B
    SIK – Svenska livmedelsinstitutet.
    Provkökets roll vid produktutveckling. Sammandrag av anförande vid SIK's informationsdag 11 oktober 1979.1979Report (Refereed)
  • 256.
    Lundgren, B
    SIK – Svenska livmedelsinstitutet.
    Sensorisk analys. Metoder och utrustning vid SIK.1978Report (Refereed)
  • 257.
    Lundgren, B
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska livmedelsinstitutet.
    Sensorisk och kemisk mätning av smak och arom.1981Report (Refereed)
  • 258.
    Lundgren, B
    et al.
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska livmedelsinstitutet.
    Ljunqvist, A C
    Åkesson, CÅ
    Granquist, A
    Påverkar näringsinformation konsumenters uppfattning om produktens sensoriska egenskaper?1977Report (Refereed)
  • 259.
    Lundgren, Birgit
    SIK – Svenska livmedelsinstitutet.
    Erfarenheter av smakbedömning.1983In: Livsmedelsteknik, Vol. 25, no 6, p. 258-259Article in journal (Other academic)
  • 260.
    Lundgren, Birgit
    SIK – Svenska livmedelsinstitutet.
    Provkökets roll vid produktutveckling.: Sammandrag av anförande vid SIK's informationsdag 11 oktober 1979.1979In: Livsmedelsteknik, Vol. 21, no 9, p. 424-425Article in journal (Other academic)
  • 261.
    Lundgren, Birgit
    SIK – Svenska livmedelsinstitutet.
    Sensorisk och kemisk mätning av smak och arom.1981In: Livsmedelsteknik, Vol. 23, no 1, p. 20-21Article in journal (Other academic)
  • 262.
    Lundgren, Birgit
    et al.
    SIK – Svenska livmedelsinstitutet.
    Jonsson, B.
    Pangborn, Rose-Marie
    SIK – Svenska livmedelsinstitutet.
    Sontag, A.M.
    Barylko-Pikielna, N.
    Pietrzak, E.
    Taste discrimination vs hedonic response to sucrose in coffee beverage.: An interlaboratory study1978In: Chemical Senses, Vol. 3, no 3, p. 249-265Article in journal (Refereed)
    Abstract [en]

    Degree of liking, using a 17-point hedonic scale, and discrimination taste thresholds, using a paired-comparison technique, were determined in a coffee beverage containing 0, 2.5, 5.0, 7.5, and 10.0% sucrose at laboratories in Brazil, Japan, Poland, Sweden and USA. Hedonic responses from the 122 subjects were subdivided into four distinct sub-groups, according to different patterns as a function of sucrose concentration. Different frequencies of these hedonic patterns resulted from the five laboratories. With few exceptions, repeated hedonic testing at the termination of the experiment matched those from the beginning, indicating stability of response during the lengthy study. No differences were observed in hedonic responses (nor in discrimination ability) between the male and female subjects at each laboratory.Discrimination thresholds at the five standard sucrose concentrations, and corresponding Weber ratios, were reported for the pooled data within each laboratory. In general, the Weber ratios were higher at the lower concentrations, indicating dependence of discrimination upon the standard concentration. Notable differences in discrimination ability were evident among the five laboratories, but were unrelated to degree of liking for sweetness in the coffee. Subjects with low or with high degree of liking for all coffee samples, as well as those with increasing or decreasing hedonic responses as a function of sucrose concentration, discriminated equally well among the concentration levels. The data from all laboratories showed that ability to discriminate among sucrose levels and degree of liking for sucrose levels in coffee are independent behavioral responses. © 1978 Information Retrieval Limited.

  • 263.
    Lundgren, Birgit
    et al.
    SIK – Svenska livmedelsinstitutet.
    Karlström, B.
    Ljungqvist, A.-C.
    Effect of time and temperature of storageafter cooking on the sensory quality of Bintje potatoes1979In: Journal of the Science of Food and Agriculture, Vol. 30, p. 305-318Article in journal (Refereed)
  • 264.
    Lundgren, Birgit
    et al.
    SIK – Svenska livmedelsinstitutet.
    Pangbom, Ros-Marie
    SIK – Svenska livmedelsinstitutet.
    Daget, N.
    Yoshida, M.
    Laing, D.G.
    McBride, R.L.
    An interlaboratory study of firmness, aroma, and taste of pectin gels1986In: Lebensmittel-Wissenschaft + Technologie, ISSN 0023-6438, E-ISSN 1096-1127, Vol. 19, no 1, p. 66-76Article in journal (Refereed)
    Abstract [en]

    Subjects at laboratories in ten countries (Australia, England, Finland, France, Germany, Japan, Poland, Sweden, Switzerland and USA) evaluated firmness, aroma, flavor, and taste intensity of pectin gels containing different amounts of pectin and flavoring. With few exceptions, the ten laboratories (16 to 34 subjects at each laboratory; 252 total) reached the same conclusions regarding the sample differences. Also, the relative frequencies of discriminators were similar: All subjects discriminated firmness, and about half of them discriminated other attributes. Each laboratorv's data showed significant differences among pectin levels as well as flavoring levels. The average perceived intensities of aroma, flavor, sweetness and sourness decreased with increased pectin level, while firmness increased. © 1986.

  • 265.
    Lundgren, Birgit
    et al.
    SIK – Svenska livmedelsinstitutet.
    R.M.,
    Barylko-Pikielna, N.
    Daget, N.
    Difference taste thresholds for sucrose in water and in orange juice: An interlaboratory study1976In: Chemical Senses and Flavor, Vol. 2, p. 157-176Article in journal (Refereed)
  • 266. Moskowitz, H.R.
    et al.
    von Sydow, Erik
    SIK – Svenska livmedelsinstitutet.
    Computer derived perceptual maps of flavors1975In: Journal of Food Science, Vol. 40, no 4, p. 788-792Article in journal (Refereed)
  • 267. Na, A.
    et al.
    Eriksson, Caj
    SIK – Svenska livmedelsinstitutet.
    Eriksson, S.-G.
    Osterberg, E.
    Holmberg, K.
    Synthesis of phosphatidylcholine with (n-3) fatty acids by phospholipase A 2 in microemulsion1990In: Journal of the American Oil Chemists Society, ISSN 0003-021X, E-ISSN 1558-9331, Vol. 67, no 11, p. 766-770Article in journal (Refereed)
    Abstract [en]

    Phosphatidylcholine containing a long chain polyunsaturated acyl group at the 2-position has been prepared by phospholipase A 2 catalyzed esterification of lysophosphatidylcholine with polyunsaturated fatty acids EPA (C20:5) or DHA (C22:6). Preliminary studies showed that the other fatty acids, such as lauric acid (C12), palmitic acid (C16), stearic acid (C18) and linoleic acid (C18:2), were also incorporated. To our knowledge, phospholipase A 2 catalyzed condensation reactions have not been reported in the literature before. The reactions were performed in sodium bis(2-ethylhexyl)-sulfosuccinate-based microemulsions containing small amounts of water. Synthesis of the same phospholipid by transesterification of phosphatidylcholine with the polyunsaturated acids in microemulsion failed; however, enzymatic hydrolysis to lysophosphatidylcholine was facile, quantitative conversion from phosphatidylcholine being attained after 16 hr reaction time. An additional observation was that, unlike enzymatic hydrolysis of phospholipids, the condensation reaction catalyzed by phospholipase A 2 was totally independent of the presence of calcium. © 1990 AOCS Press.

  • 268.
    Nilsson, K
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska livmedelsinstitutet.
    Frysprocessen och dess påverkan på fisk och fiskkvalitet : en litteratursammanställning1990Report (Refereed)
  • 269.
    Ohlson, Thomas
    SIK – Svenska livmedelsinstitutet.
    Methods for measuring temperature distribution in microwave ovens.1981In: Microwave World, Vol. 2, p. 14-17Article in journal (Other academic)
  • 270.
    Ohlsson, T
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska livmedelsinstitutet.
    An introduction to aseptic processing and packaging of high-viscosity and particulate foods.1989Report (Refereed)
  • 271.
    Ohlsson, T
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska livmedelsinstitutet.
    Continuous heat exchanger systems for processing of pumpable and particulate foods1989Report (Refereed)
  • 272.
    Ohlsson, T
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska livmedelsinstitutet.
    Grunderna för mikrovågsvärmning av livsmedel.1982Report (Refereed)
  • 273.
    Ohlsson, T
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska livmedelsinstitutet.
    HTST-sterilisering av fasta livsmedel : sammanställning av arbeten på SIK 1971-19741975Report (Refereed)
  • 274.
    Ohlsson, T
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska livmedelsinstitutet.
    Mathematical modelling of the Inpro-method of frying meat patties. Paper presented at the 22nd European Meeting of Meat Research Workers. 30/8 -3/9 1976. Malmö, Sweden.1976Report (Refereed)
  • 275.
    Ohlsson, T
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska livmedelsinstitutet.
    Mikrovågsvärmning av livsmedel : användningsmöjligheter och begränsningar1975Report (Refereed)
  • 276.
    Ohlsson, T
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska livmedelsinstitutet.
    Mikrovågsvärmning av livsmedel : studier av det processtekniska underlaget1975Report (Refereed)
  • 277.
    Ohlsson, T
    SIK – Svenska livmedelsinstitutet.
    Mikrovågsvärmning av livsmedel. Rapport från IMPI-Symposium i Ottawa 20-30 juni 1978.1978Report (Refereed)
  • 278.
    Ohlsson, T
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska livmedelsinstitutet.
    Sterilization of food by microwaves1989Report (Refereed)
  • 279.
    Ohlsson, T
    et al.
    SIK – Svenska livmedelsinstitutet.
    Thorsell, U
    Förbättrad mikrovågsvärmning av färdigmat i storhushåll.1983Report (Refereed)
  • 280.
    Ohlsson, Thomas
    SIK – Svenska livmedelsinstitutet.
    Aseptisches Herstellen von partikelhaltigen Flüssigkeiten.1989In: Internationale Zeitschrift für Lebensmitteltechnologie und Verfahrenstechnik, Vol. 40, no 12, p. 718, 720, 722-724Article in journal (Refereed)
  • 281.
    Ohlsson, Thomas
    SIK – Svenska livmedelsinstitutet.
    Controlling heating uniformity: The key to successful microwave products.1990In: European Food & Drink Review, Summer, p. 1-5Article in journal (Refereed)
  • 282.
    Ohlsson, Thomas
    SIK – Svenska livmedelsinstitutet.
    Einige Grundzusammenhänge für die Mikrowellenanwendung bei Lebensmitteln.1983In: Ernährungs-Umschau, Vol. 30, no 6, p. 180-185Article in journal (Other academic)
  • 283.
    Ohlsson, Thomas
    SIK – Svenska livmedelsinstitutet.
    Fundamentals of microwave cooking.1983In: Microwave World, Vol. 4, no 2, p. 4-9Article in journal (Other academic)
  • 284.
    Ohlsson, Thomas
    SIK – Svenska livmedelsinstitutet.
    Mikrovågsboomen en ny utmaning för livsmedelstillverkare.1988In: Livsmedelsteknik, Vol. 30, no 5, p. 208-212Article in journal (Other academic)
  • 285.
    Ohlsson, Thomas
    SIK – Svenska livmedelsinstitutet.
    Mikrovågsvärmning av livsmedel.: Användningsmöjligheter och begränsningar.1975In: Livsmedelsteknik, Vol. 17, no 2, p. 60-63Article in journal (Other academic)
  • 286.
    Ohlsson, Thomas
    SIK – Svenska livmedelsinstitutet.
    Optimal sterilization temperatures for flat containers1980In: Journal of Food Science, Vol. 45, no 4, p. 848-852, 859Article in journal (Refereed)
  • 287.
    Ohlsson, Thomas
    SIK – Svenska livmedelsinstitutet.
    Optimal sterilization temperatures for sensory quality in cylindrical containers1980In: Journal of Food Science, Vol. 45, no 6, p. 1517-1521Article in journal (Refereed)
  • 288.
    Ohlsson, Thomas
    SIK – Svenska livmedelsinstitutet.
    Temperature dependence of sensory quality changes during thermal processing1980In: Journal of Food Science, Vol. 45, no 4, p. 836-839, 847Article in journal (Refereed)
  • 289.
    Ohlsson, Thomas
    SIK – Svenska livmedelsinstitutet.
    Val av optimal steriliseringstemperatur.1983In: Livsmedelsteknik, Vol. 25, no 7, p. 360-362Article in journal (Other academic)
  • 290.
    Ohlsson, Thomas
    SIK – Svenska livmedelsinstitutet.
    Värmebehandling - effektiva metoder för konservering.1989In: Näringsmiddelindustrien, no 8, p. 2-3Article in journal (Other academic)
  • 291.
    Ohlsson, Thomas
    et al.
    SIK – Svenska livmedelsinstitutet.
    Bengtsson, N.E.
    Dielectric food data for microwave sterilization processing1975In: Journal of Microwave Power, Vol. 10, no 1, p. 93-108Article in journal (Refereed)
  • 292.
    Ohlsson, Thomas
    et al.
    SIK – Svenska livmedelsinstitutet.
    Bengtsson, N.E.
    Risman, P.D
    The frequency and temperature dependence of dielectric food data as determined by a cavity perturbation technique1974In: Journal of Microwave Power, Vol. 9, no 2, p. 129-145Article in journal (Refereed)
  • 293.
    Ohlsson, Thomas
    et al.
    SIK – Svenska institutet för konserveringsforskning.
    Henriques, M.
    Bengtsson, Nils
    SIK – Svenska livmedelsinstitutet.
    Dielectric properties of model meat emulsions at 900 and 2800 MHz in relation to their composition1974In: Journal of Food Science, Vol. 39, no 6, p. 1153-1156Article in journal (Refereed)
  • 294.
    Ohlsson, Thomas
    et al.
    SIK – Svenska livmedelsinstitutet.
    Risman, P.O.
    Temperature distribution of microwave heating.: Spheres and cylinders.1978In: Journal of Microwave Power, Vol. 13, no 4, p. 303-310Article in journal (Refereed)
  • 295.
    Ohlsson, Thomas
    et al.
    SIK – Svenska livmedelsinstitutet.
    Thorsell, U.
    Problems in microwave reheating of chilled foods.1984In: Journal of Foodservice Systems, Vol. 3, no 1, p. 9-16Article in journal (Refereed)
  • 296.
    Ohlsson, Thomas
    et al.
    SIK – Svenska livmedelsinstitutet.
    Thorsell, U.
    Wiederwärmen gekühlter lebensmittel und speisen mittels mikrowellen.1985In: Ernährungs-Umschau, Vol. 32, no 4, p. 104-108Article in journal (Other academic)
  • 297.
    Ohlsson, Thomas
    et al.
    SIK – Svenska livmedelsinstitutet.
    Åström, Annika
    SIK – Svenska livmedelsinstitutet.
    Sensory and nutritional quality in microwave cooking.1982In: Microwave World, Vol. 3, no 6, p. 15-16Article in journal (Other academic)
  • 298.
    Olofsson, B
    et al.
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska livmedelsinstitutet.
    Lundgren, B
    Strategi för värdering av enskilda bedömares förmåga att göra intensitetsbedömningar1987Report (Refereed)
  • 299.
    Olofsson, Bertil K.
    SIK – Svenska livmedelsinstitutet.
    Datorsystem för inmatning och statistisk analys av sensoriska data.1982In: Livsmedelsteknik, Vol. 24, no 8, p. 396-399Article in journal (Other academic)
  • 300.
    Olsson, P
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska livmedelsinstitutet.
    Energianvändning i livsmedelsproduktion. en förstudie. STU-rapport1978Report (Refereed)
345678 251 - 300 of 388
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