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  • 301.
    Olsson, P
    et al.
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska livmedelsinstitutet.
    Larsson, F
    Ekman, G
    Improved economy and better quality in the distribution of chilled foods : Studier av kvalitetsförändringar och kostnadskonsekvenser vid olika distributionsalternativ avseende temperaturkänsliga produkter1990Report (Refereed)
  • 302.
    Pangborn, Rose-Marie
    et al.
    SIK – Svenska livmedelsinstitutet.
    Lundgren, Birgit
    SIK – Svenska livmedelsinstitutet.
    Salivary secretion in response to mastication of crisp bread1977In: Journal of Texture Studies, Vol. 8, p. 463-472Article in journal (Refereed)
  • 303.
    Pangborn, Rose-Marie
    et al.
    SIK – Svenska livmedelsinstitutet.
    Lundgren, Birgit
    SIK – Svenska livmedelsinstitutet.
    Drake, Birger
    SIK – Svenska livmedelsinstitutet.
    Nilsson, U.
    Effects of light and sound on parotid secretion and taste perception in response to sodium chloride1978In: Chemical Senses, Vol. 3, no 1, p. 81-92Article in journal (Refereed)
    Abstract [en]

    Salivary secretion in response to solutions of 1.6% NaCl was slightly, but not significantly lower under red than under white illumination, and when wearing earphones which delivered intermittent "kitchen" noise, or the monotonous noise of a siren. Gustatory responses from the same subjects to a 15-sample concentration series of NaCl indicated that neither discrimination nor perceived intensity of saltiness was significantly affected by the illumination or by the kitchen noise. Fitting of a smooth, sigmoid line to the group's discrimination data gave a value of 0.012% NaCl for the 75% correct level (50% above chance) and of 0.08% NaCl for 100% identification. The subjects showed no systematic relationship among salivary flow rate, discrimination, or perceived intensity.Contrary to previous findings, neither the light nor the noise resulted in significantly lowered responses in 10 out of 12 subjects in the salivation tests, nor in 45 out of 52 trials (13 subjects × 4 test conditions) in the taste tests. It appears that experienced subjects adapt well to systematic environmental distractions, which do not adversely affect their performance of simple perceptual tasks. © 1978 Information Retrieval Limited.

  • 304.
    Paxéus, N
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska livmedelsinstitutet.
    Förpackningsmaterial och dess inverkan på livsmedels sensoriska kvalitet : en litteraturundersökning1986Report (Refereed)
  • 305.
    Paxéus, Nicklas
    SIK – Svenska livmedelsinstitutet.
    Förpackningen och livsmedlets lukt och smak.1988In: Livsmedelsteknik, Vol. 30, no 5, p. 216-218Article in journal (Other academic)
  • 306.
    Pettersson, Anders
    et al.
    SIK – Svenska livmedelsinstitutet.
    Jonsson, Lena
    SIK – Svenska livmedelsinstitutet.
    Separation of cis-trans isomers of alpha- and beta-carotene by adsorption HPLC and identification with diode array detection1990In: Journal of Micronutrient Analysis, ISSN 0266-349X, Vol. 8, no 1, p. 23-41Article in journal (Refereed)
  • 307.
    Qvist, I
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska livmedelsinstitutet.
    Unconventional proteins as aroma precursors: instrumental and sensory analysis of the volatile compounds in unheated and heated model systems1976Report (Refereed)
  • 308. Qvist, I.
    et al.
    von Sydow, Erik
    SIK – Svenska livmedelsinstitutet.
    Unconventional proteins as aroma precursors.: Sensory analysis of heat treated soy and rapeseed protein model systems1976In: Lebensmittel-Wissenschaft und Technologie, Vol. 9, no 5, p. 299-303Article in journal (Refereed)
  • 309. Qvist, I.H.
    et al.
    von Sydow, Erik
    SIK – Svenska livmedelsinstitutet.
    Unconventional proteins as aroma precursors.: Chemical analysis of the volatile compounds in heated soy, casein, and fish protein model systems1974In: Journal of Agricultural and Food Chemistry, ISSN 0021-8561, E-ISSN 1520-5118, Vol. 22, no 6, p. 1077-1084Article in journal (Refereed)
    Abstract [en]

    Model samples containing soy, casein, or fish protein were analyzed by gas chromatography and mass spectrometry. The headspace of samples, unheated and heated and with or without fat and starch added, was investigated. Over 150 compounds were identified representing aliphatic hydrocarbons, alcohols, aldehydes, ketones and furan derivatives, and sulfur-containing compounds. The absolute concentrations in the headspace gas were determined for about 80 compounds judged to be of at least potential interest from the aroma point of view. On heating, the concentrations of volatiles generally increase and new compounds are detected. Of particular importance for the aroma of all heated samples is the presence of branched chain aldehydes and sulfur compounds. Moreover, straight chain aldehydes and furans are important in the soy protein samples and hydrogen sulfide in the fish protein sample.

  • 310. Qvist, I.H.
    et al.
    von Sydow, Erik
    SIK – Svenska livmedelsinstitutet.
    Unconventional proteins as aroma precursors.: Chemical analysis of the volatile compounds in unheated and heated rapeseed protein model systems1976In: Journal of Agricultural and Food Chemistry, ISSN 0021-8561, E-ISSN 1520-5118, Vol. 24, no 3, p. 437-442Article in journal (Refereed)
    Abstract [en]

    Model samples containing rapeseed protein were analyzed by gas chromatography and mass spectrometry. The headspace of samples, unheated and heated, with or without addition of fat and starch, was investigated. Over 100 compounds were identified, representing aliphatic hydrocarbons, alcohols, aldehydes, ketones, nitriles, and furan derivatives, and sulfur-containing compounds. Determinations were made of the absolute concentrations in the headspace gas of about 70 of the compounds judged to be of potential interest from the point of view of aroma. On heating of the samples, the concentrations of volatiles generally increased and new compounds were detected. Of importance for the aroma of the heated samples is the presence of aliphatic aldehydes, sulfur compounds, furans, and probably also nitrogen-containing compounds. © Copyright 1976 by the American Chemical Society.

  • 311. Qvist, I.H.
    et al.
    von Sydow, Erik
    SIK – Svenska livmedelsinstitutet.
    Åkesson, C.Å.
    Unconventional proteins as aroma precursors: Instrumental and sensory analysis of the volatile compounds in a canned meat product containing soy or rapeseed protein1976In: Lebensmittel-Wissenschaft und Technologie, Vol. 9, no 5, p. 311-320Article in journal (Refereed)
  • 312.
    Rask, Ö
    et al.
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska livmedelsinstitutet.
    Gustafsson, U
    Andersson, CG
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska livmedelsinstitutet.
    Temperaturfördelningen på stekbord. En storhushållsstudie.1981Report (Refereed)
  • 313.
    Rask, Ö
    et al.
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska livmedelsinstitutet.
    Österström, L
    Bättre stekresultat till lägre pris? - Funderingar kring tre olika stekbordsstudier.1981Report (Refereed)
  • 314. Rask, Ö.
    et al.
    Österström, Lennart
    SIK – Svenska livmedelsinstitutet.
    Bättre stekresultat till lägre pris.: Funderingar kring tre olika stekbordsstudier.1981In: Livsmedelsteknik, Vol. 23, no 4, p. 178-181Article in journal (Other academic)
  • 315.
    Rauseo, JV
    SIK – Svenska livmedelsinstitutet.
    A survey of the domestic microwave oven market in the USA : paper presented at the seminar: "Microwave heating of food" held at SIK 7-8 November 19791980Report (Refereed)
  • 316.
    Risman, Per O.
    SIK – Svenska livmedelsinstitutet.
    Microwave properties of water in the temperature range +3 to 140 degrees C.1988In: Electromagnetic Energy Reviews, Vol. 1, p. 3-6Article in journal (Refereed)
  • 317.
    Risman, Per O.
    SIK – Svenska livmedelsinstitutet.
    Pasteurisation und sterilisation von lebensmitteln durch mikrowellen.1990In: Fleischerei-Technik, Vol. 6, no 4, p. 255-259Article in journal (Other academic)
  • 318.
    Risman, Per O.
    et al.
    SIK – Svenska livmedelsinstitutet.
    Ohlsson, Thomas
    SIK – Svenska livmedelsinstitutet.
    Wass, B.
    SIK – Svenska livmedelsinstitutet.
    PRINCIPLES AND MODELS OF POWER DENSITY DISTRIBUTION IN MICROWAVE OVEN LOADS.1987In: The Journal of microwave power and electromagnetic energy, ISSN 0832-7823, Vol. 22, no 4, p. 193-198Article in journal (Refereed)
    Abstract [en]

    Multi-mode cavity resonances are generally considered the most important phenomenon in transferring energy to the load in microwave ovens. There are, however, other important phenomena, caused by scattering and near-fields. This paper deals with the multi-mode resonant and some other important field types. Some main areas where sufficient knowledge is not available are described and main problems in applying simplified models are discussed.

  • 319. Risman, P.O.
    et al.
    Ohlsson, Thomas
    SIK – Svenska livmedelsinstitutet.
    Theory for experiments with a TM 02n applicator1975In: Journal of Microwave Power, Vol. 10, no 3, p. 271-280Article in journal (Refereed)
  • 320.
    Robertsson, J
    et al.
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska livmedelsinstitutet.
    Österström, L
    IRT-system inom livsmedelsindustri och storhushåll. Stekning.1980Report (Refereed)
  • 321.
    Rudérus, M-L
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska livmedelsinstitutet.
    Stöd- och styrsystem inom livsmedelsindustri med flexibel produktion1990Report (Refereed)
  • 322.
    Rönner, Ulf
    SIK – Svenska livmedelsinstitutet.
    A new biological indicator for aseptic sterilisation.1990In: Food Technology International Europé, p. 43, 45-46Article in journal (Refereed)
  • 323.
    Rönner, Ulf
    et al.
    SIK – Svenska livmedelsinstitutet.
    Husmark, U.
    Henriksson, A.
    Adhesion of bacillus spores in relation to hydrophobicity1990In: Journal of Applied Bacteriology, ISSN 0021-8847, Vol. 69, no 4, p. 550-556Article in journal (Refereed)
  • 324.
    Sandberg, Ann-Sofie
    et al.
    SIK – Svenska livmedelsinstitutet.
    Andersson, H.
    Carlsson, N.-G.
    Sandström, B.-M.
    Degradation products of bran phytate formed during digestion in human small intestine: Effect of extrusion cooking on digestibility.1987In: Journal of Nutrition, Vol. 117, p. 2061-2065Article in journal (Refereed)
  • 325. Selleskog, Ulrika
    et al.
    Rönner, Ulf
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska livmedelsinstitutet.
    Utvärdering av olika mikrobiologiska metoder för validering av rengöring: Delrapport för projektet NI - Aseptiska processer. Mikrobiologiskt delområde.1991Report (Refereed)
  • 326.
    Sepp, R
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska livmedelsinstitutet.
    Gluten : a bibliography of non-food apllications1983Report (Refereed)
  • 327.
    Skjöldebrand, C
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska livmedelsinstitutet.
    Bakning av matbröd : en allmän orientering om bakningsteknologi : en litteraturstudie1985Report (Refereed)
  • 328.
    Skjöldebrand, C
    SIK – Svenska livmedelsinstitutet.
    Infrared radiation as heating techniques for food processes.1989Report (Refereed)
  • 329.
    Skjöldebrand, C
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska livmedelsinstitutet.
    Inventering av livsmedelsindustrins behov av processtyrsystem : underlag för val av fallstudier inom STUs insatsområde DUP1990Report (Refereed)
  • 330.
    Skjöldebrand, C
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska livmedelsinstitutet.
    Mathematical model used for simulation of heat transport in solid food particles heated in a continuous liquid flow1990Report (Refereed)
  • 331.
    Skjöldebrand, C
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska livmedelsinstitutet.
    Simulering av värmetransport i fasta homogena livsmedelsprodukter1988Report (Refereed)
  • 332.
    Skjöldebrand, Christina
    SIK – Svenska livmedelsinstitutet.
    Alternativ konservering. Rökning, torkning, värmekonservering.1988In: InforMAT, Vol. 1, no 1, p. 31-35Article in journal (Other academic)
  • 333.
    Skjöldebrand, Christina
    SIK – Svenska livmedelsinstitutet.
    Avbakning av bröd med kortvågig infraröd strålning.1985In: Livsmedelsteknik, Vol. 27, no 4, p. 160-161Article in journal (Other academic)
  • 334.
    Skjöldebrand, Christina
    SIK – Svenska livmedelsinstitutet.
    Kortare bakningstider med ny teknik1985In: Brödkonditorn, Vol. 11, p. 22-24Article in journal (Other academic)
  • 335.
    Skjöldebrand, Christina
    et al.
    SIK – Svenska livmedelsinstitutet.
    Andersson, C.-G.
    A comparison of infrared bread baking and conventional baking.1989In: Journal of Microwave Power and Electromagnetic Energy, Vol. 24, no 2, p. 91-101Article in journal (Refereed)
  • 336.
    Skjöldebrand, Christina
    et al.
    SIK – Svenska livmedelsinstitutet.
    Ellbjar, C.
    Andersson, C.G.
    Eriksson, T.S.
    Optical properties of bread in the near-infrared range1988In: Journal of Food Engineering, ISSN 0260-8774, E-ISSN 1873-5770, Vol. 8, no 2, p. 129-139Article in journal (Refereed)
    Abstract [en]

    This paper reports on a method for determination of the optical properties of bread. The optical properties of white bread have been studied. The measurements were carried out for dough, crumb and crust. The transmission and reflection measurements were made with a Beckman spectrophotometer with an integrating sphere. Transmission functions and penetration depths were calculated and compared with previous investigations made at this institute (SIK). The influence of peak power wavelength and spectral range (800-1250 nm and 1250-2500 nm) on the penetration depth for crust and crumb have been determined. This study has shown that it is possible to calculate penetration depth for any radiator using transmission data in the range 800-2500 nm. © 1989.

  • 337.
    Snygg, B G
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska livmedelsinstitutet.
    Koldioxid som styrmedel i mikrobiella processer : orienterande undersökning av toxinbildningsförmågan hos Clostridium botulinum1985Report (Refereed)
  • 338.
    Snygg, B G
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska livmedelsinstitutet.
    Nitritets vara eller icke vara - en balansgång mellan botulism och cancer.1977Report (Refereed)
  • 339.
    Snygg, B G
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska livmedelsinstitutet.
    Socker som konserveringsmedel. Finns det alternativ?1977Report (Refereed)
  • 340.
    Snygg, B G
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska livmedelsinstitutet.
    Strålbehandling av livsmedel. En utvärdering av Sveriges deltagande i International Food Irradiation Project.1981Report (Refereed)
  • 341.
    Snygg, Bengt Göran
    SIK – Svenska livmedelsinstitutet.
    Nitritets vara eller icke vara: en balansgång mellan botulism och cancer.1977In: Köttbranschen, no 10, p. 6-13Article in journal (Other academic)
  • 342.
    Snygg, Bengt Göran
    SIK – Svenska livmedelsinstitutet.
    Ny metod för att påvisa Clostridium Botulinum.1979In: Livsmedelsteknik, Vol. 21, no 7, p. 345-346Article in journal (Other academic)
  • 343.
    Snygg, Bengt Göran
    SIK – Svenska livmedelsinstitutet.
    Socker som konserveringsmedel.: Finns det alternativ?1977In: Livsmedelsteknik, Vol. 19, no 8, p. 394-398Article in journal (Other academic)
  • 344.
    Snygg, Bengt Göran
    et al.
    SIK – Svenska livmedelsinstitutet.
    Andersson, J.E.
    Krall, C.A.
    Stollman, U.M.
    Akesson, C.A.
    Separation of botulinum-positive and -negative fish samples by means of a pattern recognition method applied to headspace gas chromatograms1979In: Applied and Environmental Microbiology, ISSN 0099-2240, E-ISSN 1098-5336, Vol. 38, no 6, p. 1081-1085Article in journal (Refereed)
  • 345.
    Snygg, BG
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska livmedelsinstitutet.
    Ny metod för att påvisa Clostridium Botulinum.1979Report (Refereed)
  • 346.
    Stading, M
    SIK – Svenska livmedelsinstitutet.
    Gel structure and rheology in theory and practice. A literature review.1988Report (Refereed)
  • 347.
    Stading, Mats
    et al.
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska livmedelsinstitutet.
    Hermansson, Ann-Marie
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska livmedelsinstitutet.
    Viscoelastic behaviour of beta-lactoglobulin gel-structures.1990In: Food Hydrocolloids, Vol. 4, p. 121-135Article in journal (Refereed)
  • 348.
    Stöllman, U
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska livmedelsinstitutet.
    Flavour changes in white bread during storage1985Report (Refereed)
  • 349. Stöllman, U.
    et al.
    Lundgren, Birgit
    SIK – Svenska livmedelsinstitutet.
    Texture changes in white bread: Effects of processing and storage.1987In: Cereal Chemistry, Vol. 64, no 4, p. 230-236Article in journal (Refereed)
  • 350.
    Svanberg, U
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska livmedelsinstitutet.
    Dietary bulk in weaning foods1987Report (Refereed)
45678 301 - 350 of 388
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