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  • 301.
    Hofstra, Harmen
    et al.
    SAFE The European Association for Food Safety, Belgium.
    Hogg, Tim A.
    SAFE The European Association for Food Safety, Belgium.
    Knorr, Dietrich
    TU Berlin, Germany.
    Jäger, Henry
    TU Berlin, Germany.
    Surowsky, Björn
    TU Berlin, Germany.
    Östergren, Karin
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Barling, David
    City University London, United Kingdom.
    Hermansen, John Erik
    University of Aarhus, Denmark.
    Halberg, Niels
    International Centre for Research in Organic Food Systems, Denmark.
    Sonesson, Ulf
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Simpson, Donna
    City University London, United Kingdom.
    Lorentzon, Katarina
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Jespersen, Lizzie Melby
    International Centre for Research in Organic Food Systems, Denmark.
    Chryssochoidis, George
    RLabs Market Research Ltd, Greece.
    Kehagia, Olga Christophorou
    RLabs Market Research Ltd, Greece.
    Martini, Daniel
    Kuratorium für Technik und Bauwesen in der Landwirtschaft e. v., Germany.
    Kunisch, Martin
    Kuratorium für Technik und Bauwesen in der Landwirtschaft e. v., Germany.
    Challenges and Experiences2013In: Transparency for Sustainability in the Food Chain: Challenges and Research Needs-EFFoST Critical Reviews #2, Elsevier Inc. , 2013, p. 21-65Chapter in book (Other academic)
    Abstract [en]

    In the identification of transparency challenges evolving from a discrepancy between needs, state-of-the-art, and experiences that will be discussed, the Strategic Research Agenda (SRA) has utilized a broad range of approaches, including literature analysis, best practice analysis, chain analysis, work group discussions, expert discussions, surveys, web consultations, and simulation studies to reach results that serve the objectives.In this chapter, the focus is on the layer approach, the integrated view follows thereafter. The layer approach distinguishes between. a.upper levels linked to the recipients of transparency andb.lower levels linked to the actors in the food value chain and their production and distribution processes.The different layers identify different communication needs. The lowest level provides the ". infrastructure" for data communication. It is closely related to information technology and the identification of the path that a product takes from production to consumption. This is linked to the tracking and tracing functionality which makes it feasible to communicate additional information as "backpack" on the tracking and tracing information base.The next layer serves the collection of information about the various domains (food safety, food quality, chain integrity) of interest. This layer represents the classical information collection and communication approach. The third layer involves the transformation of information into signals or further to simple-to-understand messages like "this food is safe" which serve the transparency needs of the various stakeholders (consumers, enterprises, and policy) depending on the situation they are in (scenario).

  • 302.
    Hognes, Erik Skontorp
    et al.
    SINTEF, Norway.
    Winther, Ulf
    SINTEF, Norway.
    Ellingsen, Harald
    SINTEF, Norway.
    Ziegler, Friederike
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Emanuelsson, Andreas
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Sund, Veronica
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Carbon footprint and energy use of Norwegian fisheries and seafood products2012In: Sustainable Maritime Transportation and Exploitation of Sea Resources - Proceedings of the 14th International Congress of the International Maritime Association of the Mediterranean, IMAM 2011, 2012, Vol. 2, p. 1031-1036Conference paper (Refereed)
    Abstract [en]

    Fuel consumption and emission of cooling agents are important sources for climate impact from the value chain of wild caught Norwegian seafood products. For products that are exported quickly and/or over long distances transport is also an important source. Pelagic products have low carbon footprints due to energy efficient fishing, modern refrigeration systems and efficient export methods. The fuel consumption per kilo landed products varies a lot in Norwegian fisheries, both within fisheries that use the same gear or that target the same species. This variation shows that there is a high potential to reduce GHG emissions from Norwegian fisheries.

  • 303.
    Holm, K
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Structure design for perception of sweetness in food gels2008Report (Other academic)
  • 304.
    Holm, K
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    The relations between food structure and sweetness : a literature review2006Report (Other academic)
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  • 305. Holm, K.
    et al.
    Wendin, Karin
    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.
    Sweetness and texture perception in mixed pectin gels with 30% sugar and a designed rheology2009In: Lebensmittel-Wissenschaft + Technologie, ISSN 0023-6438, E-ISSN 1096-1127, Vol. 42, no 3, p. 788-795Article in journal (Refereed)
    Abstract [en]

    Pure low-methoxyl (LM) pectin and mixtures of LM and high-methoxyl (HM) pectin in different ratios were used to produce gels with control over the rheological parameter storage modulus (G?). The gels either had similar pectin concentrations and different G? values, or different pectin concentrations and similar G? values. All gels were prepared with 30 g/100 g sugar, in the presence of 0.1 g/100 g CaCl2, at pH 3.5; these are conditions that favour gel formation of both LM and HM pectin. The gels were compared for their sensory characteristics; specifically sweetness, sourness, thickness, and glueyness. Sweetness was found to increase with increasing storage modulus (G?) in pectin gels of similar pectin concentration, but different G? values. Gels with higher proportions of LM pectin were perceived as sweeter than those with low LM pectin ratios. These gels also had increasing loss modulus (G?), and increasing differences between G? and G?, which indicates that diffusion has a bearing on the perception of sweetness in pectin gels. Thickness and glueyness were mostly determined by total pectin concentration. Thickness also increased with increasing LM pectin concentration while glueyness increased with increasing HM pectin concentration. © 2008 Swiss Society of Food Science and Technology.

  • 306. Holm, K.
    et al.
    Wendin, Karin
    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.
    Sweetness and texture perceptions in structured gelatin gels with embedded sugar rich domains2009In: Food Hydrocolloids, ISSN 0268-005X, E-ISSN 1873-7137, Vol. 23, no 8, p. 2388-2393Article in journal (Refereed)
    Abstract [en]

    Layered and homogeneous gelatin gels with controlled rheological properties were compared for their sensory characteristics, specifically sweetness, hardness, breakdown behaviour and frothing. All gels and layers had a gelatin/water concentration of 5%. The total sugar concentration was 9% in the layered samples and 0, 9, 15 or 22.5% in the homogeneous samples. These concentrations corresponded to the concentrations in the single layers. A seven-layered sample with different sugar concentrations in the layers gave a higher early sweetness intensity than a homogeneous gel with the same mean total sugar concentration. All layered gels were similar in hardness, breakdown behaviour and frothing; for the homogenous samples, sensory hardness was decreased in samples with much sugar. These gels also fell into smaller pieces than the sugarless sample. This study shows that it is possible by controlling the sugar distribution within a sample to produce sweeter gels while the sugar content is maintained. © 2009 Elsevier Ltd. All rights reserved.

  • 307.
    Holmer, A
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Healthy snack preferences in Danish and Swedish school children2010Report (Other academic)
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  • 308.
    Holmer, A
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Kommunikation och definition av konsistensanpassad kost i vården : kandidatuppsats inom Kostekonomprogrammet2009Report (Other academic)
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  • 309. Holmer, A.
    et al.
    Hausner, H.
    Reinbach, H.C.
    Bredie, W.L.P.
    Wendin, Karin
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Acceptance of Nordic snack bars in children aged 8-11 years2012In: Food & Nutrition Research, ISSN 1654-6628, E-ISSN 1654-661X, Vol. 56Article in journal (Refereed)
    Abstract [en]

    Background: A health promoting diet is suggested to be tailored to regional circumstances to preserve the cultural diversity in eating habits, as well as contribute to more environmentally friendly eating. It may influence consumer acceptance, however, if the components of the diet differs considerably from their habitual food. Objective: This study aimed to investigate whether snack bars composed of Nordic ingredients were accepted by 8-11 year-old Danish (n = 134) and Swedish (n = 109) children. Design: A seven-point hedonic scale was used to measure the children's acceptance of five snack bars that varied in their composition of whole grains, berries and nuts. A preference rank ordering of the five bars was also performed. Results: The results showed that samples that were rated highest in liking and were most preferred in both countries were a kamut/pumpkin bar and an oat/cranberry bar. The sample with the lowest rating that was also least preferred was a pumpernickel/sea buckthorn bar. Flavour was the most important determinant of overall liking followed by texture, odour and appearance. Conclusions: Children's acceptances and preferences were highly influenced by the sensory characteristics of the bars, mainly flavour. In agreement with earlier studies, the novel food ingredients seemed to influence children's preferences. The Nordic snack bars may have a potential to be a snack option for Danish and Swedish school children, but repeated exposures to the products are recommended to increase children's acceptance. © 2012 Anna Holmer et al.

  • 310.
    Holtz, E
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Development of methods to measure functional properties of dehydrated fruits2003Report (Other academic)
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  • 311. Holtz, E.
    et al.
    Ahrné, Lilia
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Rittenauer, M.
    Rasmuson, A.
    Influence of dielectric and sorption properties on drying behaviour and energy efficiency during microwave convective drying of selected food and non-food inorganic materials2010In: Journal of Food Engineering, ISSN 0260-8774, E-ISSN 1873-5770, Vol. 97, no 2, p. 144-153Article in journal (Refereed)
  • 312.
    Holtz, Emma
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Drying behaviour and energy efficiency during microwave convective drying of porous materials and foods2008Report (Other academic)
  • 313.
    Holtz, Emma
    et al.
    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.
    Karlsson, T.H.
    Rittenauer, M.
    Rasmuson, A.
    The role of processing parameters on energy efficiency during microwave convective drying of porous materials2009In: Drying Technology, ISSN 0737-3937, E-ISSN 1532-2300, Vol. 27, no 2, p. 173-185Article in journal (Refereed)
    Abstract [en]

    A small-scale microwave convective dryer was built to study the effects of microwave power level, air temperature, and air velocity on drying kinetics, temperature development, and specific energy consumption (MJ/ kg evaporated water) using statistical designs. Increased microwave power had a large significant effect on moisture loss and temperature development and it reduced specific energy consumption. Increased air temperature and air velocity increased specific energy consumption, as their effect on drying kinetics was smaller in the system used. Low air temperature slowed the drying process, without affecting the relationship between average sample temperature and average moisture content during drying.

  • 314.
    Hornborg, S
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik. University of Gothenburg, Sweden.
    Broadening the perspective on seafood production: Life cycle thinking and fisheries management2014Report (Refereed)
  • 315.
    Hornborg, S
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Evaluating fisheries management from a life cycle perspective with new approaches to by-catch impacts2012Report (Other academic)
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    fulltext
  • 316.
    Hornborg, Sara
    et al.
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik. University of Gothenburg, Sweden.
    Belgrano, Andrea
    SLU Swedish University of Agricultural Sciences, Sweden.
    Bartolino, Valerio
    SLU Swedish University of Agricultural Sciences, Sweden.
    Valentinsson, Daniel
    SLU Swedish University of Agricultural Sciences, Sweden.
    Ziegler, Friederike
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Trophic indicators in fisheries: A call for re-evaluation2013In: Biology Letters, ISSN 1744-9561, E-ISSN 1744-957X, Vol. 9, no 1, p. 1050-, article id 20121050Article in journal (Refereed)
    Abstract [en]

    Mean trophic level (MTL) of landings and primary production required (PPR) by fisheries are increasingly used in the assessment of sustainability in fisheries. However, in their present form, MTL and PPR are prone to misinterpretation. We show that it is important to account for actual catch data, define an appropriate historical and spatial domain, and carefully consider the effects of fisheries management, based on results from a case study of Swedish fisheries during the past century.

  • 317.
    Hornborg, Sara
    et al.
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik. SLU Swedish University of Agricultural Science, Sweden.
    Nilsson, Per G.
    University of Gothenburg, Sweden.
    Valentinsson, Daniel
    SLU Swedish University of Agricultural Science, Sweden.
    Ziegler, Friederike
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Integrated environmental assessment of fisheries management: Swedish Nephrops trawl fisheries evaluated using a life cycle approach2012In: Marine Policy, ISSN 0308-597X, E-ISSN 1872-9460, Vol. 36, no 6, p. 1193-1201Article in journal (Refereed)
    Abstract [en]

    Fisheries management needs to broaden its perspective to achieve sustainable resource use. Life cycle assessment (LCA) is an ISO standardized method to evaluate the environmental impacts of products using a broad and systematic approach. In this study, the outcome of a management regime promoting species-selective trawling in Swedish Nephrops trawl fisheries was studied using LCA methodology by quantifying the impacts per kilogram of landing using two different fishing methods. Demersal trawling has previously been found to be both energy intensive and destructive in terms of seafloor impact and discards. It is demonstrated that species-selective trawling fulfils management objectives, although with tradeoffs in terms of fuel consumption and associated GHG emissions. To prioritize between impacts, one must be aware of and quantify these potential tradeoffs. LCA could be an important tool for defining sustainable seafood production as it can visualize a broad range of impacts and facilitate integrated, transparent decision making in the seafood industry. It is also concluded that, with current LCA methodology, use of total discarded mass could increasingly be distinguished from potential impact by applying two new concepts: primary production requirements and threatened species affected. 

  • 318.
    Hornborg, Sara
    et al.
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik. University of Gothenburg, Sweden.
    Svensson, Mikael
    SLU Swedish University of Agricultural Sciences, Sweden.
    Nilsson, Per G.
    University of Gothenburg, Sweden.
    Ziegler, Friederike
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    By-catch impacts in fisheries: Utilizing the iucn red list categories for enhanced product level assessment in seafood LCAS2013In: Environmental Management, ISSN 0364-152X, E-ISSN 1432-1009, Vol. 52, no 5, p. 1239-1248Article in journal (Refereed)
    Abstract [en]

    Overexploitation of fish stocks causes concern not only to fisheries managers and conservation biologists, but also engages seafood consumers; more integrated product perspectives would be useful. This could be provided by life cycle assessment (LCA); however, further complements of present LCA methodology are needed to assess seafood production, one being by-catch impacts. We studied the scientific rationale behind using the IUCN Red List of Threatened Species™ for assessment of impacts relating to fish species' vulnerability. For this purpose, the current Red List status of marine fish in Sweden was compared to the advice given in fisheries as well as key life history traits known to indicate sensitivity to high fishing pressure. Further, we quantified the amount of threatened fish (vulnerable, endangered, or critically endangered) that was discarded in demersal trawl fisheries on the Swedish west coast. The results showed that not only did the national Red List of marine fish have a high consistency with advice given in fisheries and indices of vulnerability, the different fishing practices studied were also found to have vastly different amounts of threatened fish discarded per kilo landing. The suggested approach is therefore promising as a carrier of aggregated information on the extent to which seafood production interferes with conservation priorities, in particular for species lacking adequate stock assessment. To enable extensive product comparisons, it is important to increase coverage of fish species by the global IUCN Red List, and to reconsider the appropriate assessment unit (species or stocks) in order to avoid false alarms.

  • 319. Hospido, A.
    et al.
    Davis, Jenny
    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.
    Sonesson, Ulf
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    A review of methodological issues affecting LCA of novel food products2010In: The International Journal of Life Cycle Assessment, ISSN 0948-3349, E-ISSN 1614-7502, Vol. 15, no 1, p. 44-52Article in journal (Refereed)
  • 320. Hospido, A.
    et al.
    Davis, Jenny
    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.
    Sonesson, Ulf
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Erratum: A review of methodological issues affecting LCA of novel food products (International Journal of Life Cycle Assessment (2010) 15 (44-52) DOI: 10.1007/s11367-009-0130-4)2010In: The International Journal of Life Cycle Assessment, ISSN 0948-3349, E-ISSN 1614-7502, Vol. 15, no 4, p. 424-Article in journal (Refereed)
  • 321. Hospido, A.
    et al.
    Sonesson, Ulf
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    The environmental impact of mastitis: A case study of dairy herds2005In: Science of the Total Environment, ISSN 0048-9697, E-ISSN 1879-1026, Vol. 343, no 42007, p. 71-82Article in journal (Refereed)
    Abstract [en]

    Mastitis is defined as an inflammatory reaction of udder tissue to bacterial, chemical, thermal or mechanical injury, which causes heavy financial losses and milk wastage throughout the world. Until now, studies have focused on the economic aspects from which perspective mastitis can generally be considered as the most serious disease in dairy cows; however, costs are not the only negative consequence resulting from the infection. The environmental impact is also significant; milk is discarded, which means lower efficiency and hence a greater environmental impact per produced liter of milk. Less milk is produced, which leads to an increased need for calf feed, and meat production is also affected. The main aim of this paper was to quantify the environmental impact of mastitis incidence. A standard scenario (representative of present-day reality in Galicia, Spain) and an improved scenario (in which mastitis incidence rate is reduced by diverse actions) have been defined and compared using Life Cycle Assessment (LCA) methodology. Among the impact categories studied, acidification, eutrophication and global warming were found to be the most significant environmental impacts. In all these categories, it was revealed that a decrease in mastitis incidence has a positive influence as the environmental impact is reduced. Even if the quantitative results cannot show a considerable decrease in the environmental burden, the impact cannot be regarded as negligible when the total consumption or total production of a region is considered. For example, the outcome of the proposed improvement measures for Spain's greenhouse gas emissions can be quantified as 0.06% of total emissions and 0.56% of emissions by the agricultural sector. © 2004 Elsevier B.V. All rights reserved.

  • 322. Husmark, U.
    et al.
    Faille, C.
    Rönner, Ulf
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Benezech, T.
    Bacillus spores and moulding with TTC agar: A useful method for the assessment of food processing equipment cleanability1999In: Biofouling (Print), ISSN 0892-7014, E-ISSN 1029-2454, Vol. 14, no 1, p. 15-24Article in journal (Refereed)
    Abstract [en]

    In the present work a powerful and practical method for the assessment of food processing equipment cleanability is described. Surfaces were soiled with Bacillus spores. After cleaning, surfaces were overlaid with agar containing a tetrazolium salt (TTC) which stained the growing colonies red. Stained colonies could be readily detected and counted. The poorer hygienically designed areas were easily observed and contamination levels could be defined. The TTC method was compared to other classical techniques such as contact plates, direct epifluorescence microscopy (DEM) and Shapton and Hindes (SH) agar. Recovery of bacteria using the TTC method was found to be a good complement to DEM and more accurate than contact plates and SH agar. Cleanability tests on closed equipment are also reported showing the utility of the TTC method.

  • 323.
    Håkansson, Ulf
    et al.
    KTH Royal Institute of Technology, Sweden.
    Rahman, Mashuqur
    KTH Royal Institute of Technology, Sweden.
    Wiklund, Johan
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    In-line rheometry of micro cement based grouts: A promising new industrial application of the ultrasound based UVP+PD method2012In: Applied Rheology, ISSN 1430-6395, E-ISSN 1617-8106, Vol. 22, no 4, p. 1023-1034Article in journal (Refereed)
    Abstract [en]

    Measurements of the viscosity of non-Newtonian fluids and suspensions having a solid volume fraction of about 30% or more is of major interest from an industrial point of view. Cement paste and cement grouts for injection grouting applications, with water to cement ratios typically in the range of 0.4 and 0.6 - 0.8 by weight, are two examples of industrial fluid systems. Few in-line techniques are available on the market that can be used for these fluid systems and under realistic field conditions. The so-called UVP+PD in-line rheometry method combining the Ultrasound Velocity Profiling (UVP) technique with Pressure Difference (PD) measurements is a promising new tool for industrial applications. This paper presents an initial pre-study that aims to demonstrate the feasibility of the UVP+PD method using cement grouts for process monitoring and control of grouting applications under realistic field conditions. The UVP+PD method was tested and found successful for continuous inline measurements of concentrated micro cement-based grouts with water/cement ratios of 0.6 and 0.8. The test set-up consisted of a combination of an experimental " flow loop" and a conventional field grouting rig - UNIGROUT, from Atlas Copco. The rheological properties were determined, directly in-line and the parameters obtained were subsequently compared with off-line measurements using a conventional rotational rheometer.

  • 324. Innings, F.
    et al.
    Hamberg, Lars
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Tragardh, C.
    Dynamic modelling of the deformation of a drop in a four-roll mill2005In: Chemical Engineering Science, ISSN 0009-2509, E-ISSN 1873-4405, Vol. 60, no 17, p. 4771-4779Article in journal (Refereed)
    Abstract [en]

    The deformation of a drop flowing along the centre streamline of a four-roll mill (4RM) has been investigated. The velocities and elongation rates along the centre streamline in the 4RM were measured using particle tracking velocimetry. The deformation and position of the deforming drops were photographed with a video camera. A dynamic, one-dimensional, analytical simulation model describing the drop deformation has been developed. The model is based on Taylor's [1964. International Congress on Applied Mechanics, vol. 11, 790-796] static conical drop shape model, but has been extended to include elliptic drops undergoing rapid deformation. The model was incorporated into a numerical scheme using Matlab and the drop deformation in the 4RM was simulated. The simulations were compared with the results of the experiments with the help of a dynamic Weber number incorporating the exact effect of the continuous phase stress on the deformation of the drop. With a dynamic Weber number of 0.42 the agreement between the experiments and the simulations along the whole deformation process was excellent for all three drop diameters studied. With this model the deformation of drops of all sizes in different elongation fields can be calculated, for example sub-micron-sized drops in a high-pressure homogeniser. © 2005 Elsevier Ltd. All rights reserved.

  • 325.
    Isaksson, Sven
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Electrical continuous flow heating of meat and other foods : a literature review2000Report (Refereed)
    Download full text (pdf)
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  • 326.
    Isaksson, Sven
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Tubular microwave heating2002Report (Refereed)
  • 327. Jacks, B.
    et al.
    Traore, M.
    Pettersson, Andersson
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Jacks, G.
    The influence of fodder on vitamin A and ?-carotene in milk - Sahelian mali1999In: Ecology of Food and Nutrition, ISSN 0367-0244, E-ISSN 1543-5237, Vol. 38, no 2, p. 145-164Article in journal (Refereed)
    Abstract [en]

    Vitamin A deficiency has been reported on repeatedly in recent years from the Sahel region in West Africa. Nomadism, pastoralism and agro-pastoralism are the common systems for food production in the area. Milk was a major food item prior to the repeated droughts of the past few decades. This investigation has looked at the retinol content in milk from various domestic animals at the end of the dry season, which is critical from vitamin A supply point of view. Milk from cows fed on hay from the previous year was devoid of retinol, while milk from goats contained good levels regardless of whether the source of fodder was browse or fresh grass after the onset of rains. Acacia tortilis, a common and preferred fodder tree, is rich in ?-carotene. Establishing small-scale cultivation of other ?-carotene rich, indigenous, woody, non-spiny fodder-species such as Maerua crassifolia, is therefore proposed to increase the vitamin A content, and therefore the value of cow's milk. This could be integrated into the ongoing tree-plantation programs for dune stabilisation.

  • 328.
    Jacobsson, A
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Quality aspects of modified atmosphere packaged broccoli2004Report (Refereed)
  • 329.
    Jacobsson, A
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Quality aspects of modified atmosphere packaged broccoli2004Report (Other academic)
  • 330. Jacobsson, A.
    et al.
    Nielsen, Tim
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Sjoholm, I.
    Influence of packaging material and storage temperature on the texture, colour, and weight of broccoli2003In: Acta Horticulturae, ISSN 0567-7572, Vol. 600, p. 323-326Article in journal (Refereed)
    Abstract [en]

    Sophisticated packaging solutions can be used in order to preserve vegetables during storage and transport. Polymeric films with selective barriers matching the respiration of the produce, thereby creating an ideal atmosphere inside the package, are available on the market. Fresh broccoli (Brassica oleracea L. var. italica 'Monterey') heads were packed in 4 different commercially available polymeric films, and stored at 4 and 10°C respectively. During storage the weight, colour, chlorophyll content and texture were monitored. The investigated polymer materials were oriented polypropylene (OPP), polyvinyl chloride (PVC) and two types of polyethylene (PE) packagings. The choice of packaging material had an impact on the measured quality parameters of broccoli. Storage in OPP resulted in the longest storage life. Broccoli stored in PVC film deteriorated faster than broccoli packaged in the other materials. It was also observed that the influence of the type of packaging material was more important at the higher temperature. The implications of this work for the packaging and storage of fresh broccoli will be discussed.

  • 331. Jacobsson, A
    et al.
    Nielsen, Tim
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Sjoholm, I
    Influence of packaging material and storage temperature on the texture, colour, and weight of broccoli2003In: Acta Horticulturae, ISSN 0567-7572, Vol. 600, p. 323-326Article in journal (Refereed)
    Abstract [en]

    Sophisticated packaging solutions can be used in order to preserve vegetables during storage and transport. Polymeric films with selective barriers matching the respiration of the produce, thereby creating an ideal atmosphere inside the package, are available on the market. Fresh broccoli (Brassica oleracea L. var. italica 'Monterey') heads were packed in 4 different commercially available polymeric films, and stored at 4 and 10°C respectively. During storage the weight, colour, chlorophyll content and texture were monitored. The investigated polymer materials were oriented polypropylene (OPP), polyvinyl chloride (PVC) and two types of polyethylene (PE) packagings. The choice of packaging material had an impact on the measured quality parameters of broccoli. Storage in OPP resulted in the longest storage life. Broccoli stored in PVC film deteriorated faster than broccoli packaged in the other materials. It was also observed that the influence of the type of packaging material was more important at the higher temperature. The implications of this work for the packaging and storage of fresh broccoli will be discussed.

  • 332. Jacobsson, A.
    et al.
    Nielsen, Tim
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Sjoholm, I.
    Influence of Temperature, Modified Atmosphere Packaging, and Heat Treatment on Aroma Compounds in Broccoli2004In: Journal of Agricultural and Food Chemistry, ISSN 0021-8561, E-ISSN 1520-5118, Vol. 52, no 6, p. 1607-1614Article in journal (Refereed)
    Abstract [en]

    The aroma compounds in broccoli stored in different modified atmospheres were studied. The packaging materials used were oriented polypropylene (OPP), poly(vinyl chloride) (PVC), and low-density polyethylene (LDPE) containing an ethylene-absorbing sachet. All samples were stored for either 1 week at a constant temperature of 10 °C or for 3 days at 4 °C, followed by 4 days at 10 °C. The atmospheres that developed inside the packaging materials differed significantly. The broccoli samples were analyzed raw and after cooking, with regard to volatile compounds, using gas-phase (headspace) extraction followed by gas chromatography-mass spectrometry (GC-MS) and GC-olfactometry. Dimethyl sulfide (DMS), dimethyl disulfide (DMDS), dimethyl trisulfide (DMTS), hexanal, 3-cis-hexen-1-ol, nonanal, ethanol, and a group of thiocyanates were selected for a detailed study because these compounds cause off-odor and can be used as indicators of stress. Significant differences were found in the aroma profiles of the broccoli samples relative to the packaging materials used for storage. Storage in OPP (14% 02, 10.5% CO2) resulted in most of the off-odors, while storage in LDPE (6% 02, 7% CO 2) and PVC (17.9% 02, 4% CO2) was found to maintain the concentration of DMS, DMDS, and DMTS during storage. Heat treatment of the broccoli increased the content of aroma compounds as well as the number of compounds containing sulfur.

  • 333. Jacobsson, A.
    et al.
    Nielsen, Tim
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Sjoholm, I.
    Wendin, Karin
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Influence of packaging material and storage condition on the sensory quality of broccoli2004In: Food Quality and Preference, ISSN 0950-3293, E-ISSN 1873-6343, Vol. 15, no 4, p. 301-310Article in journal (Refereed)
    Abstract [en]

    The sensory quality of broccoli stored in modified atmosphere packages was studied. Oriented polypropylene (OPP), polyvinyl chloride (PVC) and low-density polyethylene (LDPE) were used as packaging materials. The LDPE contained an ethylene-absorbing sachet. The samples were stored for 1 week, either at a constant temperature of 10-°C or for 3 days at 4-;°C, followed by 4 days at 10-;°C. The atmospheres that were developed inside the different packaging materials during storage differed significantly. After storage, the broccoli was evaluated both raw and cooked using a triangle test and a quantitative descriptive analysis. The triangle test showed significant differences in the smell of broccoli stored in different packaging materials after cooking. No differences were detected in the raw broccoli. The quantitative descriptive analysis showed significant differences in the fresh smell and flavour, the chewing resistance, and the crispness, between samples after cooking. Overall, including all the sensory properties studied, broccoli packaged in LDPE (5% O2, 7% CO2) that contained an ethylene absorber was perceived to be the sample most similar to fresh broccoli. There were no differences in weight loss between broccoli stored in the different packaging materials. © 2003 Elsevier Ltd. All rights reserved.

  • 334. Jacobsson, A
    et al.
    Nielsen, Tim
    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.
    Sjoholm, I
    The effect of packaging material on the sensory properties of broccoli2003In: Acta Horticulturae, ISSN 0567-7572, Vol. 599, p. 91-95Article in journal (Refereed)
    Abstract [en]

    Three different commercially available polymeric films were studied to determine their effect on the sensory properties of fresh broccoli (Brassica oleracea L. var. Italica cv. 'Marathon'). The polymer materials investigated were oriented polypropylene (OPP), polyvinyl chloride (PVC) and one low density polyethylene (LDPE) which contained an ethylene absorber. The fresh broccoli was packaged and stored for one week at 10°C or 3 days at 4°C followed by 4 days at 10°C. The oxygen and carbon dioxide concentrations inside the packages were monitored during storage. After storage the broccoli was evaluated according to sensory analyses, i.e. triangle test and quantitative descriptive analysis, by an analytical panel. The panel judged the broccoli according to smell, taste, texture and appearance. The triangle test showed significant differences between the smell of the broccoli samples, stored in the different packaging materials, when cooked. However, no differences between the raw broccoli, stored in the different packaging materials could be detected. The quantitative descriptive analysis showed that the following attributes; fresh smell and taste, chewing resistance, and crispness, differed significantly between the packaged broccoli when cooked. The appearance was shown to be the sensory property of broccoli most affected by the storage conditions, i.e. packaging material used and storage temperature. The results indicated the importance of the packaging material for maintaining the broccoli quality. However, one packaging material that was able to maintain all the studied sensory properties could not be identified. Copyright © ISHS 2003.

  • 335. Jacobsson, A.
    et al.
    Nielsen, Tim
    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.
    Sjoholm, I.
    The effect of packaging material on the sensory properties of broccoli2003In: Acta Horticulturae, ISSN 0567-7572, Vol. 599, p. 91-95Article in journal (Refereed)
    Abstract [en]

    Three different commercially available polymeric films were studied to determine their effect on the sensory properties of fresh broccoli (Brassica oleracea L. var. Italica cv. 'Marathon'). The polymer materials investigated were oriented polypropylene (OPP), polyvinyl chloride (PVC) and one low density polyethylene (LDPE) which contained an ethylene absorber. The fresh broccoli was packaged and stored for one week at 10°C or 3 days at 4°C followed by 4 days at 10°C. The oxygen and carbon dioxide concentrations inside the packages were monitored during storage. After storage the broccoli was evaluated according to sensory analyses, i.e. triangle test and quantitative descriptive analysis, by an analytical panel. The panel judged the broccoli according to smell, taste, texture and appearance. The triangle test showed significant differences between the smell of the broccoli samples, stored in the different packaging materials, when cooked. However, no differences between the raw broccoli, stored in the different packaging materials could be detected. The quantitative descriptive analysis showed that the following attributes; fresh smell and taste, chewing resistance, and crispness, differed significantly between the packaged broccoli when cooked. The appearance was shown to be the sensory property of broccoli most affected by the storage conditions, i.e. packaging material used and storage temperature. The results indicated the importance of the packaging material for maintaining the broccoli quality. However, one packaging material that was able to maintain all the studied sensory properties could not be identified. Copyright © ISHS 2003.

  • 336.
    Jacobsson, Annelie
    et al.
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Nielsen, Tim
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Sjöholm, Ingegerd
    Lund University, Sweden.
    Effects of type of packaging material on shelf-life of fresh broccoli by means of changes in weight, colour and texture2004In: European Food Research and Technology, ISSN 1438-2377, E-ISSN 1438-2385, Vol. 218, no 2, p. 157-163Article in journal (Refereed)
    Abstract [en]

    Five polymeric films were studied to determine their ability to retain the colour, weight and texture of broccoli (Brassica oleracea L. var. Italica "Monterey"). The materials were oriented polypropylene (OPP), polyvinyl chloride (PVC) and two different low-density polyethylenes (LDPE), one of which contained a sachet reported to absorb ethylene. The broccoli was packaged and stored at 4 and 10 °C for 4 weeks. The weight, colour, chlorophyll content and texture were monitored during storage as well as O 2 and CO2 concentrations inside the packages. Packaging prolonged the broccoli shelf-life by up to 14 days. The shelf-life varied depending on the packaging material and quality parameter considered. The atmosphere was modified inside the packages; however, no package provided the recommended atmosphere (O2 1-2% and CO2 5-10%) for broccoli. Packaging in OPP resulted in the highest CO2 concentration, 6%, while the lowest O2 concentration, 9%, was created in the LDPE package without a sachet for ethylene absorption. Storage in LDPE without ethylene absorber resulted in the overall longest shelf-life. Broccoli stored in PVC deteriorated faster than broccoli packaged in the other materials. The influence of packaging material was greater at the higher temperature.

  • 337.
    Janestad, Hans
    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.
    Ruhe, A.
    Hall, Gunnar
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Modelling of dynamic flavour properties with ordinary differential equations2000In: Food Quality and Preference, ISSN 0950-3293, E-ISSN 1873-6343, Vol. 11, no 4, p. 323-329Article in journal (Refereed)
    Abstract [en]

    The most common way to analyse sensory dynamic measurements (time-intensity, TI) is to extract some characteristic parameters from the resulting curve such as 'intensity maximum' and 'area under the curve'. In order to get more information from TI data, a general mathematical model was developed. The model was based on the theory for ordinary differential equations. The solutions were characterised by their eigenvalues, which might be correlated to recipe and process. As an example, the temporal perception of chocolate flavour has been measured and modelled. In addition the classical characteristic TI parameters could easily be calculated by the model. © 2000 Elsevier Science Ltd.

  • 338.
    Jennergren, L
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Flexible assembly of ready-to-eat meals2004Report (Other academic)
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  • 339.
    Johannisson, V
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Energiåtgång från jord till bord för råvara, hel- och halvfabrikat : energiåtgång vid matberedning i hemmet1997Report (Refereed)
  • 340.
    Johannisson, V
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Miljöanalys ur livscykelperspektiv av fläskkött och vitt bröd : förstudie1998Report (Refereed)
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  • 341. Johansson, D
    et al.
    Stading, Mats
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Effect of Acid Stimulation on the Dynamic Rheological Properties of Human Saliva2011In: Annual Transactionof the Nordic Rheology Society, Vol. 19, p. 27-Article in journal (Refereed)
  • 342.
    Johansson, Daniel
    et al.
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Krona, Annika
    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.
    Influence Of Surface Lipids In Commercial Zein On Microstructure And Rheological Properties Of Gluten-Free Dough2012In: Annual Transactionof the Nordic Rheology Society, Vol. 20, p. 247-Article in journal (Refereed)
  • 343.
    Johansson, J
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Development of a new gustatory test based on taste identification and intensity judgement2004Report (Refereed)
  • 344.
    Johansson, J
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Development of a new gustatory test based on taste identification and intensity judgement2004Report (Other academic)
  • 345.
    Johansson, M
    et al.
    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.
    Gotthardsson, U
    Effektivare miljöledning genom samordning : praktiska råd om samordning av ledningssystem för miljö, kvalitet och hälsa samt elektronisk dokumenthantering2001Report (Refereed)
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  • 346. Jonasson, J.K.
    et al.
    Hagman, J.
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Loren, Niklas
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Bernin, D.
    NydEn, M.
    Rudemo, M.
    Pixel-based analysis of FRAP data with a general initial bleaching profile2010In: Journal of Microscopy, ISSN 0022-2720, E-ISSN 1365-2818, Vol. 239, no 2, p. 142-153Article in journal (Refereed)
  • 347. Jonasson, J.K.
    et al.
    Loren, Niklas
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Olofsson, P.
    Nyden, M.
    Rudemo, M.
    A pixel-based likelihood framework for analysis of fluorescence recovery after photobleaching data2008In: Journal of Microscopy, ISSN 0022-2720, E-ISSN 1365-2818, Vol. 232, no 2, p. 260-269Article in journal (Refereed)
    Abstract [en]

    A new framework for the estimation of diffusion coefficients from data on fluorescence recovery after photobleaching (FRAP) with confocal laser scanning microscopy (CLSM) is presented. It is a pixel-based statistical methodology that efficiently utilizes all information about the diffusion process in the available set of images. The likelihood function for a series of images is maximized which gives both an estimate of the diffusion coefficient and a corresponding error. This framework opens up possibilities (1) to obtain localized diffusion coefficient estimates in both homogeneous and heterogeneous materials, (2) to account for time differences between the registrations at the pixels within each image, and (3) to plan experiments optimized with respect to the number of replications, the number of bleached regions for each replicate, pixel size, the number of pixels, the number of images in each series etc. To demonstrate the use of the new framework, we have applied it to a simple system with polyethylene glycol (PEG) and water where we find good agreement with diffusion coefficient estimates from NMR diffusometry. In this experiment, it is also shown that the effect of the point spread function is negligible, and we find fluorochrome-concentration levels that give a linear response function for the fluorescence intensity. © 2008 The Authors.

  • 348.
    Jönbrink, A K
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    LCA software survey2000Report (Refereed)
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  • 349. Karlsson, A.L.
    et al.
    Aim, R.
    Ekstrand, Bo
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Fjelkner-Modig, S.
    Schiott, A.
    Bengtsson, U.
    Bet v 1 homologues in strawberry identified as IgE-binding proteins and presumptive allergens2004In: Allergy. European Journal of Allergy and Clinical Immunology, ISSN 0105-4538, E-ISSN 1398-9995, Vol. 59, no 12, p. 1277-1284Article in journal (Refereed)
    Abstract [en]

    Background: No strawberry allergen has so far been identified and characterized. Methods: Serum samples were collected from patients with a suggestive case history of adverse reactions to strawberry and other fruits. Extracts from fresh and frozen strawberries were analysed by sodium dodecyl sulphate-polyacrylamide gel electrophoresis (SDS-PAGE), Western blotting and mass spectrometry. Patient blood samples were analysed for inhibition of IgE binding and basophil degranulation. Results: Several IgE-binding proteins could be detected. In more than half of the patient sera, a 20/18-kDa doublet band was observed in Western blotting. These two bands were excised and analysed by mass spectrometry showing the presence of proteins belonging to the Bet v 1 family of allergens. Inhibition of the IgE binding to the 20/18-kDa doublet was obtained by addition of two recombinantly expressed allergens belonging to the Bet v 1 family (Bet v 1 and Ma1 d 1) and strawberry protein extract. In a cell-based assay of patient blood samples, basophil degranulation could be induced by strawberry protein extract and by Bet v 1 and Ma1 d 1. Conclusions: We conclude that strawberry homologues to Bet v 1 may be allergens of importance for adverse reactions to strawberry.

  • 350.
    Kaufmann, S
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Food for elderly with dysphagia : a study of sensory and instrumental characteristics of texture modified carrot products2006Report (Other academic)
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