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  • 301. Andersson, H.
    et al.
    Öhgren, Camilla
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Johansson, Daniel
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Kniola, Magda
    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.
    Extensional flow, viscoelasticity and baking performance of gluten-free zein-starch doughs supplemented with hydrocolloids2011Inngår i: Food Hydrocolloids, ISSN 0268-005X, E-ISSN 1873-7137, Vol. 25, nr 6, s. 1587-1595Artikkel i tidsskrift (Fagfellevurdert)
    Abstract [en]

    Viscoelastic doughs of zein and starch were prepared at 40 °C, above the glass transition temperature of zein. The effects of hydrocolloid supplementation with hydroxypropyl methylcellulose (HPMC) or oat bran with a high content of ?-glucan (28%) were investigated by dynamic measurements in shear, confocal laser scanning microscopy (CLSM) and Hyperbolic Contraction Flow. Zein-starch dough without hydrocolloids exhibited rapid age-related stiffening, believed to be caused by cross-links between peptide chains. A prolonged softness was attributed to doughs containing hydrocolloids, with the oat bran exhibiting the most pronounced reduction in age-related stiffening. Moreover, CLSM-images of dough microstructure revealed that a finer fibre network may be formed by increased shearing through an addition of viscosity-increasing hydrocolloids, a reduction in water content in the dough or the use of appropriate mixing equipment. The Hyperbolic Contraction Flow measurements showed that doughs containing hydrocolloids had high extensional viscosities and strain hardening, suggesting appropriate rheological properties for bread making. Zein-starch dough without hydrocolloids showed poor bread making performance while hydrocolloid additions significantly improved bread volume and height. Although the hydrocolloid supplemented doughs had similar extensional rheological properties and microstructures, a fine crumb structure was attributed only to bread containing HPMC, marking the importance of surface active components in the liquid-gas interface of dough bubble walls. Zein could not mimic the properties of gluten on its own, but hydrocolloids did positively affect the structural and rheological properties of zein, which yielded dough similar to wheat dough and bread with increased volume. © 2011 Elsevier Ltd.

  • 302.
    Andersson, Hans
    SP – Sveriges Provnings- och Forskningsinstitut.
    Användning av osäkerhetsmått hos provningsresultat vid jämförelse med gränsvärden1997Rapport (Fagfellevurdert)
  • 303.
    Andersson, Hans
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Bygg och Mekanik.
    Assessment of standardized formulas for calculation of J and CTOD1988Rapport (Fagfellevurdert)
  • 304.
    Andersson, Hans
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Bygg och Mekanik.
    The use of uncertainty estimates in testing.1993Rapport (Fagfellevurdert)
  • 305.
    Andersson, Hans
    SP – Sveriges Provnings- och Forskningsinstitut.
    Utvärdering och förslag avseende ett institut för miljödriven företagsutveckling i Sjuhäradsbygden.1997Rapport (Fagfellevurdert)
  • 306.
    Andersson, Helene
    et al.
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience. Chalmers University of Technology, Sweden.
    Häbel, Henrike
    Chalmers University of Technology, Sweden.
    Olsson, Anna
    Chalmers University of Technology, Sweden.
    Sandhagen, Sofie
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience. Chalmers University of Technology, Sweden.
    von Corswant, Christian
    AstraZeneca, Sweden.
    Hjärtstam, Johan
    AstraZeneca, Sweden.
    Persson, Michael
    Chalmers University of Technology, Sweden; AkzoNobel, Sweden.
    Stading, Mats
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience, Structure Design. Chalmers University of Technology, Sweden.
    Larsson, Anette
    Chalmers University of Technology, Sweden.
    The influence of the molecular weight of the water-soluble polymer on phase-separated films for controlled release2016Inngår i: International Journal of Pharmaceutics, ISSN 0378-5173, E-ISSN 1873-3476, Vol. 511, nr 1, s. 223-235Artikkel i tidsskrift (Fagfellevurdert)
    Abstract [en]

    Hydroxypropyl cellulose (HPC) and ethyl cellulose (EC) can be used for extended release coatings, where the water-soluble HPC may act as a pore former. The aim was to investigate the effect of the molecular weight of HPC on the microstructure and mass transport in phase-separated freestanding EC/HPC films with 30% w/w HPC. Four different HPC grades were used, with weight averaged molecular weights (Mw) of 30.0 (SSL), 55.0 (SL), 83.5 (L) and 365 (M) kg/mol. Results showed that the phase-separated structure changed from HPC-discontinuous to bicontinuous with increasing Mw of HPC. The film with the lowest Mw HPC (SSL) had unconnected oval-shaped HPC-rich domains, leaked almost no HPC and had the lowest water permeability. The remaining higher Mw films had connected complex-shaped pores, which resulted in higher permeabilities. The highest Mw film (M) had the smallest pores and very slow HPC leakage, which led to a slow increase in permeability. Films with grade L and SL released most of their HPC, yet the permeability of the L film was three times higher due to greater pore connectivity. It was concluded that the phase-separated microstructure, the level of pore percolation and the leakage rate of HPC will be affected by the choice of HPC Mw grade used in the film and this will in turn have strong impact on the film permeability.

  • 307.
    Andersson, Håkan
    SP - Sveriges Tekniska Forskningsinstitut / Akustik (Eta).
    Kalibrering av accelerometrar med fransräkningsmetoden.1992Rapport (Fagfellevurdert)
  • 308.
    Andersson, Håkan
    Akustik (Eta).
    Osäkerhetsanalys för reciprocitetskalibrering av 1" kondensator-mikrofoner1990Rapport (Fagfellevurdert)
  • 309.
    Andersson, Håkan
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SP Sveriges tekniska forskningsinstitut / Akustik (Eta).
    Round Robin test of an objective method for the determination of the prominence of impulsive sounds and for the impulse adjustment of LAeq. Nordtest project 1516-002000Rapport (Fagfellevurdert)
  • 310.
    Andersson, Håkan
    et al.
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SP Sveriges tekniska forskningsinstitut / Akustik (Eta).
    Isaksson, Hans
    Werner, Gösta
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Mätteknik, Kommunikation.
    Larmanordningar på utryckningsfordon.1991Rapport (Fagfellevurdert)
  • 311.
    Andersson, Håkan
    et al.
    RISE., SP – Sveriges Tekniska Forskningsinstitut.
    Wittstock, Volker
    PTB Physikalisch-Technische Bundesanstalt, Germany.
    Traceable sound power measurements in essentially diffuse or free fields2016Inngår i: Proceedings of the INTER-NOISE 2016 - 45th International Congress and Exposition on Noise Control Engineering: Towards a Quieter Future, 2016, s. 6783-6792Konferansepaper (Annet vitenskapelig)
    Abstract [en]

    Current methods for the determination of sound power such as the ISO 3740 series do not have a direct traceability to a primary standard. The different methods are regarded as equal, but they do give results with systematic differences. One task of the European project "EMRP JRP SIB 56 SoundPwr" has been to develop and investigate traceable and consistent methods for sound power measurements in essentially diffuse or free fields. By using a calibrated reference sound source as a traceability source, qualification procedures for setups for sound power determinations in different environments have been investigated. Uncertainty sources such as sound field sampling, directivity, frequency content and impedance of the device under test have been analysed. The results are presented in the contribution.

  • 312. Andersson, J.
    et al.
    Bosvik, Rolf
    SIK – Svenska institutet för konserveringsforskning.
    von Sydow, Erik
    SIK – Svenska institutet för konserveringsforskning.
    The composition of the essential oil of black currant leaves (Ribes nigrum L.)1963Inngår i: Journal of the Science of Food and Agriculture, Vol. 14, nr 11, s. 834-840Artikkel i tidsskrift (Fagfellevurdert)
  • 313. Andersson, J.
    et al.
    Lundgren, J.
    Marklund, Magnus
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Energy Technology Center.
    Methanol production via pressurized entrained flow biomass gasification: Techno-economic comparison of integrated vs. stand-alone production2014Inngår i: Biomass and Bioenergy, ISSN 0961-9534, E-ISSN 1873-2909, Vol. 64, s. 256-268Artikkel i tidsskrift (Fagfellevurdert)
    Abstract [en]

    The main objective with this work was to investigate techno-economically the opportunity for integrated gasification-based biomass-to-methanol production in an existing chemical pulp and paper mill. Three different system configurations using the pressurized entrained flow biomass gasification (PEBG) technology were studied, one stand-alone plant, one where the bark boiler in the mill was replaced by a PEBG unit and one with a co-integration of a black liquor gasifier operated in parallel with a PEBG unit. The cases were analysed in terms of overall energy efficiency (calculated as electricity-equivalents) and process economics. The economics was assessed under the current as well as possible future energy market conditions. An economic policy support was found to be necessary to make the methanol production competitive under all market scenarios. In a future energy market, integrating a PEBG unit to replace the bark boiler was the most beneficial case from an economic point of view. In this case the methanol production cost was reduced in the range of 11-18 Euro per MWh compared to the stand-alone case. The overall plant efficiency increased approximately 7%-units compared to the original operation of the mill and the non-integrated stand-alone case. In the case with co-integration of the two parallel gasifiers, an equal increase of the system efficiency was achieved, but the economic benefit was not as apparent. Under similar conditions as the current market and when methanol was sold to replace fossil gasoline, co-integration of the two parallel gasifiers was the best alternative based on received IRR. © 2014 Elsevier Ltd.

  • 314. Andersson, J
    et al.
    Stenhamre, H
    Bäckdahl, Henrik
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Kemi Material och Ytor, Medicinteknik.
    Gatenholm, P
    Behaviour of human chondrocytes in engineered porous bacterial cellulose scaffolds. J Biomed Mater Res: Part A. 94A2010Inngår i: J Biomed Mater Res: Part A., Vol. 94A, nr 4, s. 1124-1132Artikkel i tidsskrift (Fagfellevurdert)
  • 315. Andersson, J.
    et al.
    von Sydow, Erik
    SIK – Svenska institutet för konserveringsforskning.
    The aroma of black currants.: 1. Higher boiling compunds1964Inngår i: Acta Chemica Scandinavica, ISSN 0904-213X, E-ISSN 1902-3103, Vol. 18, nr 5, s. 1105-1114Artikkel i tidsskrift (Fagfellevurdert)
  • 316. Andersson, J.
    et al.
    von Sydow, Erik
    SIK – Svenska institutet för konserveringsforskning.
    The aroma of black currants.: 2. Lower boiling compounds.1966Inngår i: Acta Chemica Scandinavica, ISSN 0904-213X, E-ISSN 1902-3103, Vol. 20, nr 2, s. 522-528Artikkel i tidsskrift (Fagfellevurdert)
  • 317. Andersson, J.
    et al.
    von Sydow, Erik
    SIK – Svenska institutet för konserveringsforskning.
    The aroma of black currants.: 3. Chemical characterization of different varieties and stages of ripeness by gas chromatography1966Inngår i: Acta Chemica Scandinavica, ISSN 0904-213X, E-ISSN 1902-3103, Vol. 20, nr 2, s. 529-535Artikkel i tidsskrift (Fagfellevurdert)
  • 318.
    Andersson, Jan-Erik
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Hållbar Samhällsbyggnad.
    Optimering och segmentering av tryckluftssystem2016Rapport (Fagfellevurdert)
  • 319.
    Andersson, Jan-Erik
    Förädling och processer (TRf).
    Utvärdering av tork2013Rapport (Fagfellevurdert)
  • 320.
    Andersson, Jan-Erik
    et al.
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SP – Sveriges Tekniska Forskningsinstitut / Förädling och processer (TRf).
    Lycken, Anders
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SP Trä.
    Nordman, Roger
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Energi och Bioekonomi, Klimatisering och installationsteknik.
    Olsson, Marcus
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Energi och Bioekonomi, Klimatisering och installationsteknik.
    Räftegård, Oskar
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Energi och Bioekonomi, Klimatisering och installationsteknik.
    Wamming, Thomas
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SP Trä.
    State of the art – Energianvändning i den svenska sågverksindustrin2011Rapport (Fagfellevurdert)
  • 321.
    Andersson, Jan-Erik
    et al.
    RISE., SP – Sveriges Tekniska Forskningsinstitut.
    Nordman, Roger
    RISE., SP – Sveriges Tekniska Forskningsinstitut.
    Vikberg, Tommy
    Luleå Technical University, Sweden.
    Energy mapping in the sawmill industry with focus on drying kilns2013Konferansepaper (Annet vitenskapelig)
    Abstract [en]

    The forest industry stands for approximately 11 % of Sweden’s total export. However, the forest industry is energy intensive. In 2008, sawmill industry alone consumed almost 8,7 TWh of energy, corresponding to 5 % of the Swedish industries total energy consumption. Out of their total consumption, 2200 GWh was electric power, 194 GWh heating oil , 4229 GWh bio-fuel, 574 GWh district heating, and other fuels such as diesel 1503 GWh [1].The project ”EESI- Energy Efficiency in the Sawmill Industry” was started in the spring of 2010 with the aim of demonstrating the possibilities to reduce the energy consumption in the sawmill industry with 20 % by 2020. 16 sawmill corporations and 14 equipment suppliers has joined the project which is carried out in two phases of which the first phase was carried out during 2010 and 2011. EESI has now reached half time and the first energy-saving implementations have been completed at the participating sawmills.This paper presents the energy-mapping, measurements and modelling performed by the participating sawmills during the first phase of the project [2, 3]. The average energy consumption per sawn cubic metre of boards varied between approximately 300 to 500 kWh/m3. Out of this, the electricity consumption was on average 85 kWh/m3, bio-fuel 290 kWh/m3 and diesel 1.8 l/m3.However, the main concern from sawmills regarding energy consumption was the wood drying process. The striking results from the preliminary measurements were the large variation in energy consumption even with similar drying kilns. This was especially apparent for the heat consumption in kiln dryers which could vary as much as 50 % for the same dimension of spruce planks.The results from the first phase of the project resulted in a large number of actions in order to reduce the energy consumption which are now being implemented or have already been completed. Examples of those actions are: simplified management system adapted to sawmills, weighing of packages for more accurate wood drying, reduced speed or intermittent operation of the air circulating fans in batch kilns and moisture content measurements of bio-fuel.References[1] Statistiska centralbyrån (SCB), 2013, Industrins årliga energianvändning 2011, Slutliga uppgifter, EN23SM1301, ISSN 1654-367X. (In Swedish). [2] Andersson, J-E., Lycken, A., Nordman, R., Olsson, M., Räftegård, O., and Wamming, T. State of the art – Energianvändning i den svenska sågverksindustrin. SP Rapport 2011:42, ISBN 978-91-86622-72-5. (In Swedish).[3] Andersson, J-E., Räftegård, O., Lycken, A., Olsson, M., Wamming, T., and Nordman, R. Sammanställning av energimätningar från EESI fas 1. SP Rapport 2011:41, ISBN 978-91-86622-71-8. (In Swedish).

  • 322.
    Andersson, Jan-Erik
    et al.
    Förädling och processer (TRf).
    Persson, Fredrik
    Förädling och processer (TRf).
    Kondenspanel och mittinblås för jämnare torkresultat2016Rapport (Fagfellevurdert)
  • 323.
    Andersson, Jan-Erik
    et al.
    Förädling och processer (TRf).
    Räftegård, Oskar
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Energi och Bioekonomi, Klimatisering och installationsteknik.
    Torkhus energijämförelse i praktiken – Sävar2016Rapport (Fagfellevurdert)
  • 324.
    Andersson, Jan-Erik
    et al.
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SP – Sveriges Tekniska Forskningsinstitut / Förädling och processer (TRf).
    Räftegård, Oskar
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Energi och Bioekonomi, Klimatisering och installationsteknik.
    Lycken, Anders
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SP Trä.
    Olsson, Marcus
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Energi och Bioekonomi, Klimatisering och installationsteknik.
    Wamming, Thomas
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SP Trä.
    Nordman, Roger
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Energi och Bioekonomi, Klimatisering och installationsteknik.
    Sammanställning av energimätningar från EESI fas 12011Rapport (Fagfellevurdert)
  • 325.
    Andersson, Joel
    et al.
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Fire Research.
    Lennqvist, Andreas
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Fire Research.
    Andersson, Petra
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SP Sveriges tekniska forskningsinstitut / Brandteknik, forskning (BRf ).
    Tuovinen, Heimo
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SP Sveriges tekniska forskningsinstitut / Brandteknik, forskning (BRf ).
    Blomqvist, Per
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SP Sveriges tekniska forskningsinstitut / Brandteknik, forskning (BRf ).
    A burn-through model for textile membranes in buildings as a tool in performance based fire safety engineering2010Rapport (Fagfellevurdert)
  • 326.
    Andersson, Johan
    et al.
    RISE, SP – Sveriges Tekniska Forskningsinstitut, JTI Institutet för Jordbruks- och Miljöteknik.
    Olsson, Henrik
    RISE, SP – Sveriges Tekniska Forskningsinstitut, JTI Institutet för Jordbruks- och Miljöteknik.
    Ascue, Johnny
    RISE, SP – Sveriges Tekniska Forskningsinstitut, JTI Institutet för Jordbruks- och Miljöteknik.
    Rogstrand, Gustav
    RISE, SP – Sveriges Tekniska Forskningsinstitut, JTI Institutet för Jordbruks- och Miljöteknik.
    Processintern metananrikning vid gödselrötning: försök i pilotskala2014Rapport (Fagfellevurdert)
  • 327. Andersson, Jonas
    et al.
    Lönnermark, Anders
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SP – Sveriges Tekniska Forskningsinstitut / Brandteknik, skydd (BRs ).
    External conditions have a significant impact on the air flow in tunnels using transverse ventilation for smoke extraction2012Inngår i: Proceedings from the Fifth International Symposium on Tunnel Safety and Security, SP , 2012, , s. 319-327Konferansepaper (Annet vitenskapelig)
  • 328.
    Andersson, K
    SIK – Institutet för livsmedel och bioteknik.
    Influence of reduced oxygen concentrations on lipid oxidation in food during storage1998Rapport (Fagfellevurdert)
  • 329.
    Andersson, K
    SIK – Institutet för livsmedel och bioteknik.
    Life cycle assessment (LCA) of food products and production systems1998Rapport (Fagfellevurdert)
  • 330.
    Andersson, K
    SIK – Institutet för livsmedel och bioteknik.
    Livscykelanalys av livsmedelsprodukter och produktionssystem1999Rapport (Fagfellevurdert)
  • 331.
    Andersson, K
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedelsforskning.
    The influence of oxygen content on lipid oxidation in foods : a literature review1995Rapport (Fagfellevurdert)
  • 332. Andersson, K
    et al.
    Kizling, J
    YKI – Ytkemiska institutet.
    Holmberg, K
    YKI – Ytkemiska institutet.
    Byström, S
    A ring-opening reaction performed in a microemulsion1998Inngår i: Colloids and Surfaces A: Physicochemical and Engineering Aspects, ISSN 0927-7757, E-ISSN 1873-4359, Vol. 144, s. 259-266Artikkel i tidsskrift (Fagfellevurdert)
  • 333.
    Andersson, K
    et al.
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedelsforskning.
    Ohlsson, T
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedelsforskning.
    Olsson, P
    Life cycle assessment (LCA) of food products and production systems : report to the Swedish Waste Research Council (AFR), June 30, 19931993Rapport (Fagfellevurdert)
  • 334.
    Andersson, Kajsa
    et al.
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Energi och Bioekonomi, Klimatisering och installationsteknik.
    Lindahl, Markus
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Energi och Bioekonomi, Klimatisering och installationsteknik.
    Nordman, Roger
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Energi och Bioekonomi, Klimatisering och installationsteknik.
    Nowak, Tomas
    Polyzou, Olympia
    Coevoet, Michel
    Zottl, Andreas
    Report on main points for improvement of existing or future legislation on HP systems2011Rapport (Annet (populærvitenskap, debatt, mm))
  • 335.
    Andersson, Karin
    SIK – Institutet för livsmedel och bioteknik.
    LCA of food products and production systems.2000Inngår i: International Journal of Life Cycle Assessment, Vol. 5, nr 4, s. 239-248Artikkel i tidsskrift (Fagfellevurdert)
  • 336.
    Andersson, Karin
    et al.
    SIK – Institutet för livsmedel och bioteknik.
    Eide, Merete Høgaas
    SIK – Institutet för livsmedel och bioteknik.
    Lundqvist, U.
    Mattsson, Berit
    SIK – Institutet för livsmedel och bioteknik.
    The feasibility of including sustainability in LCA for product development1998Inngår i: Journal of Cleaner Production, ISSN 0959-6526, E-ISSN 1879-1786, Vol. 6, nr 42067, s. 289-298Artikkel i tidsskrift (Fagfellevurdert)
    Abstract [en]

    The feasibility of combining the concept of sustainability principles and the methodology of Life Cycle Assessment (LCA) is examined. The goal is to achieve an operational tool that incorporates sustainability in product development and strategic planning. While the method outlined has the structure of LCA, it emphasises aspects and parameters often omitted from traditional LCA. The analysis and results can be either qualitative or semi-quantitative. Although a qualitative analysis is less time consuming, it can still highlight the important issues. Qualitative information, which is easily lost in a quantitative analysis, can be emphasised. One of the conclusions is that the method is well suited for screening analysis. © 1998 Elsevier Science Ltd. All rights reserved.

  • 337.
    Andersson, Karin
    et al.
    SIK – Institutet för livsmedel och bioteknik.
    Eide, Merete Høgaas
    SIK – Institutet för livsmedel och bioteknik.
    Lundqvist, Ulrika
    Mattsson, Berit
    SIK – Institutet för livsmedel och bioteknik.
    Feasibility of including sustainability in LCA for product development1998Inngår i: Journal of cleaner production, ISSN 0346-718X, Vol. 6, nr 3-4, s. 289-98Artikkel i tidsskrift (Fagfellevurdert)
    Abstract [en]

    The feasibility of combining the concept of sustainability principles and the methodology of Life Cycle Assessment (LCA) is examined. The goal is to achieve an operational tool that incorporates sustainability in product development and strategic planning. While the method outlined has the structure of LCA, it emphasizes aspects and parameters often omitted from traditional LCA. The analysis and results can be either qualitative or semi-quantitative. Although a qualitative analysis is less time consuming, it can still highlight the important issues. Qualitative information, which is easily lost in a quantitative analysis, can be emphasized. One of the conclusions is that the method is well suited for screening analysis.

  • 338.
    Andersson, Karin
    et al.
    SIK – Institutet för livsmedel och bioteknik.
    Lingnert, Hans
    SIK – Institutet för livsmedel och bioteknik.
    Influence of oxygen and copper concentration on lipid oxidation in rapeseed oil1998Inngår i: Journal of the American Oil Chemists Society, ISSN 0003-021X, E-ISSN 1558-9331, Vol. 75, nr 8, s. 1041-1046Artikkel i tidsskrift (Fagfellevurdert)
    Abstract [en]

    The influence of oxygen concentration and copper on lipid oxidation in rapeseed oil during storage at 40°C was investigated. The oil was stored in air, or with 1.1%, 0.17%, or 0.04% oxygen in the headspace, and 70 or 0.07 ppm copper was added. Volatile oxidation products and oxygen consumption were monitored. Addition of 70 ppm copper to the sample in air resulted in a 70-fold higher hexanal concentration after 35 d of storage, compared to the sample without added copper. The addition of 0.07 ppm copper to the sample stored in air gave a doubled hexanal concentration, compared to the sample without copper, after 35 d of storage. For the samples with 70 ppm copper at 0.17% and 0.04% oxygen, all oxygen was consumed after 7 d of storage. The results show the importance of minimizing the oxygen available for oxidation, especially when pro-oxidants are present. In the sample with 70 ppm added copper, in air, the hexanal increase was 65 times larger than for the same sample in 0.04% oxygen. A comparison of the effect of oxygen or copper on oxidation shows that the addition of 70 ppm copper to the 0.04% oxygen sample gave the same increase in hexanal content as an oxygen increase to 0.17%.

  • 339.
    Andersson, Karin
    et al.
    SIK – Institutet för livsmedel och bioteknik.
    Lingnert, Hans
    SIK – Institutet för livsmedel och bioteknik.
    Influence of oxygen concentration and light on the oxidative stability of cream powder1998Inngår i: Lebensmittel-Wissenschaft + Technologie, ISSN 0023-6438, E-ISSN 1096-1127, Vol. 31, nr 2, s. 169-176Artikkel i tidsskrift (Fagfellevurdert)
    Abstract [en]

    The production of volatile oxidation products and consumption of oxygen were measured in cream powder stored for 35 weeks at 30 °C in darkness or exposed to fluorescent light. The headspace of the bottles contained either air (209 mL O 2/L) or 13, 3.5, 0.4 or 0.3 mL/L oxygen in nitrogen. The exposure to light strongly influenced both the rate of hexanal production and oxygen consumption. After the first 5 weeks of storage in light, significantly different oxygen-dependent increases in hexanal were found for all samples. Although the samples stored in darkness showed a much smaller hexanal increase, it was still significant during storage. After 35 weeks of storage, the dark-stored sample in air showed a highly significant larger hexanal increase than all the other samples stored in darkness, but after the same storage period, the hexanal increase in the 13, 3.6 and 0.4 mL O 2/L samples was the same. The production of the Strecker aldehyde, 3-methylbutanal, was found to depend on light and to some extent on oxygen concentration, which indicates that lipid oxidation also influenced the conditions of the Maillard reaction. © 1998 Academic Press Limited.

  • 340.
    Andersson, Karin
    et al.
    SIK – Institutet för livsmedel och bioteknik.
    Lingnert, Hans
    SIK – Institutet för livsmedel och bioteknik.
    Influence of oxygen concentration on the flavour and chemical stability of cream powder1998Inngår i: Lebensmittel-Wissenschaft + Technologie, ISSN 0023-6438, E-ISSN 1096-1127, Vol. 31, nr 3, s. 245-251Artikkel i tidsskrift (Fagfellevurdert)
    Abstract [en]

    Descriptive sensory analysis and analysis of hexanal content were performed on cream powder stored in darkness at different oxygen concentrations at 30 °C for up to 45 weeks. The headspace of the samples contained 209 (air), 13, 3.6, 0.4 or 0.3 m/L oxygen/L headspace gas. All samples stored with reduced oxygen content were, with one exception, significantly different from the air-packed sample after 25 as well as after 45 weeks of storage, both in their hexanal concentration and according to sensory analysis. However, there were no significant sensory differences between the samples stored with reduced oxygen for 25 or 45 weeks. Analysis of the hexanal concentration in the samples was a more sensitive method than sensory analysis for detecting differences between samples stored for the same length of time. Furthermore, some of the samples with reduced oxygen concentration were found to differ significantly in their hexanal concentration. Significant differences between samples before storage and samples stored for 25 or 45 weeks, regardless of oxygen concentration, were found by both sensory and chemical analyses. © 1998 Academic Press.

  • 341. Andersson, Karin
    et al.
    Lingnert, Hans
    SIK – Institutet för livsmedel och bioteknik.
    Influence of oxygen concentration on the storage stability of cream powder1997Inngår i: Lebensmittel-Wissenschaft + Technologie, ISSN 0023-6438, E-ISSN 1096-1127, Vol. 30, nr 2, s. 147-154Artikkel i tidsskrift (Fagfellevurdert)
    Abstract [en]

    The influence of low oxygen concentrations on lipid oxidation during storage of cream powder was studied. The powder was packed with oxygen concentrations of 209 mL/L, 17 mL/L, 8.3 mL/L, 3.4 mL/L, 1.5 mL/L, 0.7 mL/L and 0.6 mL/L and stored in darkness at 30°C for 29 weeks. To follow oxidation, the formation of volatile oxidation products and oxygen consumption were measured. After 7 weeks of storage a significant (P <0.01) hexanal development was already seen in all the samples, and the hexanal content was directly related to the initial oxygen content, with one exception, the 0.6 mL/L sample, which had a slightly (but not significantly, P >0.05) higher hexanal content than the 0.7 mL/L sample. There were only small differences in hexanal formation between the samples packed with oxygen concentrations below 3.4 mL/L. This could be due to a more pronounced influence of oxygen diffusion at these low levels of oxygen, leading to a diffusion-controlled oxidation. Other volatiles, not produced by lipid oxidation, also increased during storage. The formation of Strecker aldehydes was found to be oxygen-dependent, whereas the formation of 2-alkanones was not. Measurement of oxygen consumption was not sufficient to detect differences in oxidation rate between the samples packed with 17 mL/L oxygen and less. © 1997 Academic Press Limited.

  • 342.
    Andersson, Karin
    et al.
    SIK – Institutet för livsmedel och bioteknik.
    Lingnert, Hans
    SIK – Institutet för livsmedel och bioteknik.
    Kinetic studies of oxygen dependence during initial lipid oxidation in rapeseed oil1999Inngår i: Journal of Food Science, ISSN 0022-1147, E-ISSN 1750-3841, Vol. 64, nr 2, s. 262-266Artikkel i tidsskrift (Fagfellevurdert)
    Abstract [en]

    Lipid oxidation was studied in rapeseed oil, stored at 35 or 50°C in 0.03, 0.3, 1.0 or 1.8% oxygen for 42 days. Peroxide value (PV), oxygen consumption, tocopherol consumption and production of volatile compounds were analyzed to follow the oxidation. At 50°C, lipid oxidation measured as oxygen consumption or PV was only slightly influenced by oxygen concentration ?1%. Below 0.5% the influence was strongly enhanced. The production of volatiles showed different relationships to oxygen concentration and some compounds were produced in larger amounts at lower O2, than at higher O2 concentrations.

  • 343.
    Andersson, Karin
    et al.
    SIK – Institutet för livsmedel och bioteknik.
    Ohlsson, Thomas
    SIK – Institutet för livsmedel och bioteknik.
    Including environmental aspects in production development: A case study of tomato ketchup1999Inngår i: Lebensmittel-Wissenschaft + Technologie, ISSN 0023-6438, E-ISSN 1096-1127, Vol. 32, nr 3, s. 134-141Artikkel i tidsskrift (Fagfellevurdert)
    Abstract [en]

    An environmental Life Cycle Assessment (LCA) study of a specific tomato ketchup was carried out. The objectives of the work were to illustrate how LCA can be used in production development; to investigate the influence of the geographical location of certain processes; and to find ways to improve the product's environmental performance. In the screening LCA which includes the whole life cycle, the packaging and processing sub-systems were found to be significant in the total environmental impact made by ketchup. Accordingly, six alternative systems, including packaging, processing and transportation, were modelled and simulated. The environmental impact categories included were energy use, global warming, acidification, eutrophication, photo-oxidant formation and the generation of radioactive waste. It was concluded that the current geographical location of the production of ketchup is preferable; the contributions to acidification can be reduced significantly; and the environmental profile of the product can be improved for either the type of tomato paste currently used or a less concentrated tomato paste. A shift to a less concentrated paste would also mean that traditional quality parameters of the ketchup could be improved. © 1999 Academic Press.

  • 344.
    Andersson, Karin
    et al.
    SIK – Institutet för livsmedel och bioteknik.
    Ohlsson, Thomas
    SIK – Institutet för livsmedel och bioteknik.
    Life cycle assessment of bread produced on different scales1999Inngår i: The International Journal of Life Cycle Assessment, ISSN 0948-3349, E-ISSN 1614-7502, Vol. 4, nr 1, s. 25-40Artikkel i tidsskrift (Fagfellevurdert)
    Abstract [en]

    A case study of white bread has been carried out with the purpose of comparing different scales of production and their potential environmental effects. The scales compared are: home baking, a local bakery and two industrial bakeries with distribution areas of different sizes. Data from the three bakeries and their suppliers have been collected. The systems investigated include agricultural production, milling, baking, packaging, transportation, consumption and waste management. Energy use and emissions have been quantified and the potential contributions to global warming, acidification, eutrophication and photo-oxidant formation have been assessed. The large industrial bakery uses more primary energy and contributes more to global warming, acidification and eutrophication than the other three systems. The home baking system shows a relatively high energy requirement; otherwise, the differences between home baking, the local bakery and the small industrial bakery are too small to be significant.

  • 345.
    Andersson, Karin
    et al.
    SIK – Institutet för livsmedel och bioteknik.
    Ohlsson, Thomas
    SIK – Institutet för livsmedel och bioteknik.
    Life cycle assessment of bread produced on different scales1999Inngår i: Internaional journal of life cycle assessment, ISSN 0346-718X, Vol. 4, nr 1, s. 25-40Artikkel i tidsskrift (Fagfellevurdert)
    Abstract [en]

    A case study of white bread has been carried out with the purpose to compare different scales of production and their potential environmental effects. The scales compared are: home baking, a local bakery and two industrial bakeries with distribution areas of different sizes. Data from the three bakeries and their suppliers have been collected. The systems investigated include agricultural production, milling, baking, packaging, transportation, consumption and waste management. Energy use and emissions have been quantified and the potential contributions to global warming, acidification, eutrophication and photo-oxidant formation have been assessed. The large industrial bakery uses more primary energy and contributes more to global warming, acidification and eutrophication than the other three systems. The home baking system shows a relatively high energy requirement; otherwise, the differences between home baking, the local bakery and the small industrial bakery are too small to be significant.

  • 346.
    Andersson, Karin
    et al.
    SIK – Institutet för livsmedelsforskning.
    Ohlsson, Thomas
    SIK – Institutet för livsmedelsforskning.
    Olsson, P.
    Life cycle assessment (LCA) of food products and production systems1994Inngår i: Trends in Food Science & Technology, ISSN 0924-2244, E-ISSN 1879-3053, Vol. 5, nr 5, s. 134-138Artikkel i tidsskrift (Fagfellevurdert)
    Abstract [en]

    In the late 1980s the demands for a more ecological life style and sustainability set off intense research for methods to analyse and assess the environmental impact of products and systems. The methodology crystallizing from this research is called life cycle assessment (LCA). This paper presents the concept, methodology, applications and present status of LCA. LCA as applied to food production systems is discussed in terms of needs, special demands on methodology, the studies that have been performed and ongoing activities. © 1994.

  • 347.
    Andersson, Karin
    et al.
    SIK – Institutet för livsmedel och bioteknik.
    Ohlsson, Thomas
    SIK – Institutet för livsmedel och bioteknik.
    Olsson, P.
    Screening life cycle assessment (LCA) of tomato ketchup: A case study1998Inngår i: Journal of Cleaner Production, ISSN 0959-6526, E-ISSN 1879-1786, Vol. 6, nr 42067, s. 277-288Artikkel i tidsskrift (Fagfellevurdert)
    Abstract [en]

    A screening life cycle assessment (LCA) of tomato ketchup has been carried out. The purpose was to identify 'hot-spots', that is parts of the life-cycle that are important to the total environmental impact. The system investigated includes agricultural production, industrial refining, packaging, transportation, consumption and waste management. Energy use and emissions were quantified and some of the potential environmental effects assessed. Packaging and food processing were found to be hot-spots for many, but not all, of the impact categories investigated. For primary energy use, the storage time in a refrigerator (household phase) was found to be a critical parameter. © 1998 Elsevier Science Ltd. All rights reserved.

  • 348.
    Andersson, Karin
    et al.
    SIK – Institutet för livsmedel och bioteknik.
    Ohlsson, Thomas
    SIK – Institutet för livsmedel och bioteknik.
    Olsson, Par
    Life cycle assessment (LCA) of food products and production systems1994Inngår i: Trends in Food Science and Technology, ISSN 0346-718X, Vol. 5, nr 5, s. 134-138Artikkel i tidsskrift (Fagfellevurdert)
    Abstract [en]

    In the late 1980s the demands for a more ecological life style and sustainability set off intense research for methods to analyze and assess the environmental impact of products and systems. The methodology crystallizing from this research is called life cycle assessment (LCA). This paper presents the concept, methodology, applications and present status of LCA. LCA as applied to food production systems is discussed in terms of needs, special demands on methodology, the studies that have been performed and ongoing activities.

  • 349.
    Andersson, Karin
    et al.
    SIK – Institutet för livsmedel och bioteknik.
    Ohlsson, Thomas
    SIK – Institutet för livsmedel och bioteknik.
    Olsson, Par
    Screening Life Cycle Assessment (LCA) of tomato ketchup: A case study1998Inngår i: Journal of cleaner production, ISSN 0346-718X, Vol. 6, nr 3-4, s. 277-88Artikkel i tidsskrift (Fagfellevurdert)
    Abstract [en]

    A Screening Life Cycle Assessment (LCA) of tomato ketchup has been carried out. The purpose was to identify `hot-spots', that is parts of the life-cycle that are important to the total environmental impact. The system investigated includes agricultural production, industrial refining, packaging, transportation, consumption and waste management. Energy use and emissions were quantified and some of the potential environmental effects assessed. Packaging and food processing were found to be hot-spots for many, but not all, of the impact categories investigated. For primary energy use, the storage time in a refrigerator (household phase) was found to be a critical parameter.

  • 350.
    Andersson, Klas-Gustaf
    Hållfasthet (BMh).
    Provning av bomhållare för ridsport1997Rapport (Fagfellevurdert)
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