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  • 51.
    Almgren, K
    SIK – Svenska institutet för konserveringsforskning.
    Försök att förhindra mikrobiella skador efter äggtvättning genom pastörisering1954Report (Refereed)
  • 52.
    Almgren, K
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska institutet för konserveringsforskning.
    Influence of temperature and humidity on the microbial decay and physical properties of shell eggs1956Report (Refereed)
  • 53.
    Almgren, K
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska institutet för konserveringsforskning.
    Kyllagring av jordgubbar och hallon med och utan paketering i Lumarith-film : försök 1953 och 19541956Report (Refereed)
  • 54.
    Almgren, K
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska institutet för konserveringsforskning.
    Lagringsförsök med jordgubbar och hallon sommaren 19521953Report (Refereed)
  • 55.
    Almgren, K
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska institutet för konserveringsforskning.
    Några data om maleinsyrahydrazid, dess användning och toxicitet1953Report (Refereed)
  • 56.
    Almgren, K
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska institutet för konserveringsforskning.
    Olika oljetypers effekt på lagringsresultatet vid försök med oljebehandling av ägg1960Report (Refereed)
  • 57.
    Almgren, K
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska institutet för konserveringsforskning.
    Skalkvaliteten hos ägg : jämförelse mellan olika bestämningsmetoder1961Report (Refereed)
  • 58.
    Almgren, K
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska institutet för konserveringsforskning.
    Studier över skadegörande bakterier i västsvenska ägg1961Report (Refereed)
  • 59.
    Almgren, K
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska institutet för konserveringsforskning.
    Tvättningens inverkan på förlusterna genom rötskador vid lagring av handelsägg1956Report (Refereed)
  • 60.
    Almgren, K
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska institutet för konserveringsforskning.
    Undersökning av möjligheten att skilja tvättade från otvättade ägg i UV-ljus1959Report (Refereed)
  • 61.
    Almgren, K
    SIK – Svenska institutet för konserveringsforskning.
    Utvecklingen av kyl- och fryshanteringen i Sverige1955Report (Refereed)
  • 62.
    Almgren, K
    et al.
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska institutet för konserveringsforskning.
    Olsson, M G
    Liljemark, A
    Emballagets inverkan på äggens hållbarhet: temperaturförändringens hastighet i emballage av olika typ1956Report (Refereed)
  • 63.
    Almgren, K
    et al.
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska institutet för konserveringsforskning.
    Rappe, A
    Fredholm, L
    Inverkan av lagring och termostabilisering i olja på konsumtionsäggens kvalitet1959Report (Refereed)
  • 64.
    Almgren, Knut
    SIK – Svenska institutet för konserveringsforskning.
    Försök att stabilisera äggets kvalitet genom kombination av olika konserverande åtgärder1953In: Kungliga Lantbruksakademiens Tidskrift, Vol. 92, no 6, p. 474-491Article in journal (Other academic)
  • 65.
    Almgren, Knut
    SIK – Svenska institutet för konserveringsforskning.
    Gurkinläggningar - pickles eller quickles?1952In: Svensk Jordbruksforskning, Årsbok, p. 249-259Article in journal (Other academic)
  • 66.
    Almgren, Knut
    SIK – Svenska institutet för konserveringsforskning.
    Minska förslusterna vid ägglagring1953In: Lantmannen, Vol. 37, no 26, p. 625-626Article in journal (Other academic)
  • 67.
    Almgren, Knut
    SIK – Svenska institutet för konserveringsforskning.
    Moderna ägglagringsmetoder1949In: Svensk Jordbruksforskning, Årsbok, p. 217-226Article in journal (Other academic)
  • 68.
    Almgren, Knut
    SIK – Svenska institutet för konserveringsforskning.
    Pasteurization of dirty eggs in oil after washing1956In: Bulletin de l' Institute International du Froid, Annexe, Vol. 1, p. 37-41Article in journal (Other academic)
  • 69.
    Almgren, Knut
    SIK – Svenska institutet för konserveringsforskning.
    Stabilitetsfrågor vid lagring av ägg1954In: Kylteknisk Tidskrift, Vol. 13, no 4, p. 50-54Article in journal (Other academic)
  • 70.
    Almgren, Knut
    SIK – Svenska institutet för konserveringsforskning.
    Vaxning av frukt och grönsaker1956In: Skogs- och Lantbruksakademiens tidskrift, Vol. 95, no 42130, p. 275-318Article in journal (Other academic)
  • 71.
    Almgren, Knut
    SIK – Svenska institutet för konserveringsforskning.
    Äggets kvalitet och hantering1951In: Svensk Jordbruksforskning, Årsbok, p. 245-252Article in journal (Other academic)
  • 72.
    Almgren, Knut
    SIK – Svenska institutet för konserveringsforskning.
    Ägglagringens problem och metoder1949In: Kungliga Lantbruksakademiens Tidskrift, Vol. 88, p. 52-106Article in journal (Other academic)
  • 73. Alminger Larsson, Marie
    et al.
    Eklund-Jonsson, Charlotte
    SIK – Institutet för livsmedel och bioteknik.
    Kidman, Siw
    SIK – Institutet för livsmedel och bioteknik.
    Langton, Maud
    SIK – Institutet för livsmedel och bioteknik.
    Starch Microstructure and Starch Hydrolysis in Barley and Oat Tempe during in Vitro Digestion2012In: Food Digestion, ISSN 1869-1978, E-ISSN 1869-1986, Vol. 3, no 42007, p. 53-62Article in journal (Refereed)
    Abstract [en]

    Various botanical and structural characteristics of starchy foods are considered to modify the rate of starch digestion and the glycaemic responses in humans. The main objective of the study was to examine the impact of fermented barley and oat microstructure on the rate of in vitro starch hydrolysis. A dynamic gastrointestinal model was used to estimate the degree of starch hydrolysis during in vitro digestion of fermented whole grain cereal meals. Light microscopy and confocal laser scanning microscopy were used to study the microstructural changes. In parallel to the in vitro studies, the impact of fermented barley and oats on postprandial plasma glucose responses was evaluated in a human study. Micrographs were taken during in vitro digestion experiments with fermented whole grains and compared with micrographs of boiled barley (undigested). Images showed that most of the oat starch granules were degraded after 120 min of digestion, whereas barley starch granules were less degraded, even after 180 min of digestion. The findings were confirmed by faster starch hydrolysis from the fermented oat meal, measured as maltose generated during in vitro digestion. The area under the curve (AUC) was calculated from the plotted maltose curves of the meals. AUC for barley tempe (266 ± 33) was 40 % of the AUC for oat tempe (663 ± 8) and significantly different (p < 0.007) from AUC oat tempe. The in vitro data closely resembled the AUCs for plasma glucose from the parallel human study. In terms of glucose response, the mean AUC for barley tempe was 46 % of the AUC for oat tempe in the human study. The agreement between the in vitro and in vivo data indicates the potential of the in vitro method as a tool to predict the rate of starch degradation of cereal products. © 2012 Springer Science+Business Media New York.

  • 74.
    Alsanius, Beatrix
    et al.
    SLU Swedish University of Agricultural Sciences, Sweden.
    Löfström, Charlotta
    RISE - Research Institutes of Sweden, Bioscience and Materials, Agrifood and Bioscience.
    Vattenrening för ökad hygien vid odling av frilandsgrönsaker och bär2017Other (Other (popular science, discussion, etc.))
    Abstract [sv]

    Under senare år har ett flertal utbrottmed magsjuka kopplats till konsumtionav grönsaker, frukt och bär. Sjukdomsframkallandebakterier och virus, såsomnorovirus, Salmonella, toxinproducerandeE. coli, Campylobacter och Listeria. kanspridas från bevattningsvatten via grö-dan till människor och orsaka sjukdom.Smittat bevattningsvatten kan därförförorena frilandsproducerade grönsakeroch bär. Det är alltås viktigt att hakontroll på bevattningsvattnets kvalitet.Dessutom är det viktigt att känna tillvilken typ av kultur som vattnet skaanvändas till, eftersom risken för vidaresmitta till människor varierar mellanolika typer av kulturer. T.ex. är det störrerisk att använda kontaminerat vatten tillkulturer som äts råa utan uppvärmninghos livsmedelsproducenten eller konsument,eftersom det då inte finns nå-gon möjlighet att avdöda de oönskademikroorganismerna i ett efterföljandesteg. Genom rätt hantering och adekvatbehandling av bevattningsvattnetkan dess hygieniska kvalitet förbättras.Ibland finns det möjlighet för odlarenatt byta vattenkälla, men då detta inte ärpraktiskt möjligt kan det kontamineradevattnet renas innan bevattning. I dettafaktablad beskrivs två grundläggandetekniker för rening av bevattningsvattenvid frilandsproduktion, nämligen fotokemi(fotokatalys, UV) och filtrering(mekanisk filtrering, långsamfiltrering).Dessa används för att minska risken försmittspridning med bevattningsvattnet.

  • 75.
    Altskär, Annika
    et al.
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Andersson, R.
    Boldizar, A.
    Koch, K.
    Stading, Mats
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Rigdahl, M.
    Some effects of processing on the molecular structure and morphology of thermoplastic starch2008In: Carbohydrate Polymers, ISSN 0144-8617, E-ISSN 1879-1344, Vol. 71, no 4, p. 591-597Article in journal (Refereed)
    Abstract [en]

    Hydroxypropylated and oxidised potato starch (HONPS) was used together with glycerol and water to produce thermoplastic starch. The amount of glycerol was kept constant at 22 parts by weight per 100 parts of dry starch. The thermoplastic starch was converted into films/sheets using three different processing techniques; casting, compression moulding and film blowing. The last two methods represent typical thermoplastic conversion techniques requiring elevated processing temperatures. By means of size-exclusion chromatography, it was found that compression moulding and film blowing led to some degradation of high-molecular weight amylopectin as well as of high-molecular weight amylose-like molecules. The degradation was significantly less pronounced for the cast films. The morphology of the specimens was quite complex and phase separations on different levels were identified. In the cast films and, to a lesser extent, in the compression-moulded specimens, a fine network structure could be distinguished. Such a structure could however not be ascertained in the film-blown material and this is discussed in terms of the thermo-mechanical treatment of the starch materials. © 2007 Elsevier Ltd. All rights reserved.

  • 76. Anderson, R.
    Characteristics of the bacterial flora isolated during spontaneous lactic acid-fermentation of carrots and red beets.1984In: Lebensmittel-Wissenschaft und Technologie, Vol. 17, no 5, p. 282-286Article in journal (Refereed)
  • 77.
    Andersson, A
    SIK – Institutet för livsmedel och bioteknik.
    Bacillus cereus : adhesion ability to biological and non-biological surfaces, enterotoxins, characterization1998Report (Refereed)
  • 78.
    Andersson, A
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedelsforskning.
    Bacillus cereus, strategy for survival : a litterature review1995Report (Refereed)
  • 79.
    Andersson, Annika
    et al.
    SIK – Institutet för livsmedel och bioteknik.
    Granum, P.E.
    Rönner, Ulf
    SIK – Institutet för livsmedel och bioteknik.
    The adhesion of Bacillus cereus spores to epithelial cells might be an additional virulence mechanism1998In: International Journal of Food Microbiology, ISSN 0168-1605, E-ISSN 1879-3460, Vol. 39, no 42006, p. 93-99Article in journal (Refereed)
    Abstract [en]

    Four out of ten Bacillus cereus strains produced spores able to adhere to monolayers of Caco-2 cells (human epithelial cells). One of these strains has been involved in an outbreak of food poisoning where the symptoms were more severe and persisted for longer than a normal B. cereus food poisoning. The hydrophobicity of the spores is a contributing factor for the adhesion to occur. The spores are able to germinate in an environment similar to that of the small intestine and then the vegetative cells can produce the enterotoxin directly at the target place. A concentrated and active form of the enterotoxin will be taken up by the epithelial cells in the small intestine. Spore adhesion could be an important virulence factor for some B. cereus strains.

  • 80.
    Andersson, Annika
    et al.
    SIK – Institutet för livsmedel och bioteknik.
    Granum, Per Einar
    Rönner, Ulf
    SIK – Institutet för livsmedel och bioteknik.
    Adhesion of Bacillus cereus spores to epithelial cells might be an additional virulence mechanism1998In: International Joural of food microbiology, ISSN 0346-718X, Vol. 39, no 1-2, p. 93-9Article in journal (Refereed)
    Abstract [en]

    Four out of ten Bacillus cereus strains produced spores able to adhere to monolayers of Caco-2 cells (human epithelial cells). One of these strains has been involved in an outbreak of food poisoning where the symptoms were more severe and persisted for longer than a normal B. cereus food poisoning. The hydrophobicity of the spores is a contributing factor for the adhesion to occur. The spores are able to germinate in an environment similar to that of the small intestine and then the vegetative cells can produce the enterotoxin directly at the target place. A concentrated and active form of the enterotoxin will be taken up by the epithelial cells in the small intestine. Spore adhesion could be an important virulence factor for some B. cereus strains.

  • 81.
    Andersson, Annika
    et al.
    SIK – Institutet för livsmedel och bioteknik.
    Rönner, Ulf
    SIK – Institutet för livsmedel och bioteknik.
    Adhesion and removal of dormant, heat-activated, and germinated spores of three strains of Bacillus cereus1998In: Biofouling (Print), ISSN 0892-7014, E-ISSN 1029-2454, Vol. 13, no 1, p. 51-67Article in journal (Refereed)
    Abstract [en]

    As the spores of Bacillus cereus are known to be very adhesive, the cleaning processes used to eliminate them are often inefficient. This study investigated how adhesion and removal of spores varied among strains of the species B. cereus. The adhesion and removal of spores during their life cycle were also examined. Spores of three different strains of B. cereus, viz. NVH 61, 1AM 1110 and NCTC 2599, were used. IAM 1110 spores adhered in greater numbers than spores of the other two strains and were the most hydrophobic; four times as many spores of this strain adhered than of the least adhesive spores, NCTC 2599. Spores of both these strains have an exosporium and appendages, but as the relative hydrophobicity varies, there are probably differences in their chemical composition. It was also found that dormant spores were 33-48% more adhesive than germinated spores. There were no obvious differences in adhesion between dormant and heat-activated spores. Up to 80% of the germinated spores could be removed from the surfaces tested. Dormant and heat-activated spores on the other hand were difficult to remove from the surfaces. When siliconized glass surfaces were coated with milk, germinated spores were still the easiest to remove but the difference was not as marked as before. Therefore, this work suggests that cleaning processes should take into consideration factors that boost spore germination in order to improve the cleaning.

  • 82.
    Andersson, Annika
    et al.
    SIK – Institutet för livsmedelsforskning.
    Rönner, Ulf
    SIK – Institutet för livsmedelsforskning.
    Granum, P.E.
    What problems does the food industry have with the spore-forming pathogens Bacillus cereus and Clostridium perfringens?1995In: International Journal of Food Microbiology, ISSN 0168-1605, E-ISSN 1879-3460, Vol. 28, no 2, p. 145-155Article in journal (Refereed)
  • 83.
    Andersson, Annika
    et al.
    SIK – Institutet för livsmedel och bioteknik.
    Rönner, Ulf
    SIK – Institutet för livsmedel och bioteknik.
    Granum, Per Einar
    What problems does the food industry have with the spore-forming pathogens Bacillus cereus and Clostridium perfringens?1995In: International Journal of Food Microbiology, ISSN 0346-718X, Vol. 28, no 2, p. 14-55Article in journal (Refereed)
    Abstract [en]

    Spore-forming Bacillus cereus and Clostridium perfringens bacteria are special problems for the dairy and meat industry, respectively. Proper cleaning and disinfection with hypochlorite is essential to avoid high numbers of these bacteria in food products. It is impossible for B. cereus and C. perfringens to cause food poisoning with cooking and rapid cooling, and proper reheating. It is also important to note that the generation time for C. perfringens can be as short as 8 min under optimal conditions, so temperatures between 10 and 47 °C in any meat product must be restricted. B. cereus food poisoning through milk and milk products can be avoided with a low number of spores in the products and proper cooling.

  • 84.
    Andersson, Annika
    et al.
    SIK – Institutet för livsmedel och bioteknik.
    Svensson, B.
    Christiansson, A.
    Rönner, Ulf
    SIK – Institutet för livsmedel och bioteknik.
    Comparison between automatic ribotyping and random amplified polymorphic DNA analysis of Bacillus cereus isolates from the dairy industry1999In: International Journal of Food Microbiology, ISSN 0168-1605, E-ISSN 1879-3460, Vol. 47, no 42006, p. 147-151Article in journal (Refereed)
    Abstract [en]

    Discrimination by automatic ribotyping and random amplified polymorphic DNA PCR, RAPD, was compared for 40 different B. cereus dairy isolates, 4 different B. mycoides isolates and 6 culture collection strains. RAPD-PCR has previously shown to be useful for tracing contamination routes of B. cereus to milk. Automatic ribotyping using EcoRI and PvuII separated the B. cereus and B. mycoides isolates/strains into 36 different ribotypes. RAPD-typing with primers generated 40 different RAPD-profiles. However, 17 isolates clustered into eight groups, irrespective of the primer and restriction enzyme used, and in all but one case, the isolates with the same pattern were isolated from the same dairy. Automatic ribotyping proved to be a useful, standardized and quick method to discriminate between B. cereus strains, only slightly less discriminatory than RAPD-typing.

  • 85.
    Andersson, Annika
    et al.
    SIK – Institutet för livsmedel och bioteknik.
    Svensson, Birgitta
    Christiansson, Anders
    Rönner, Ulf
    SIK – Institutet för livsmedel och bioteknik.
    Comparison between automatic ribotyping and random amplified polymorphic DNA analysis of Bacillus cereus isolates from the dairy industry1998In: International journal of food microbiology, ISSN 0346-718X, Vol. 47, no 1-2, p. 147-51Article in journal (Refereed)
    Abstract [en]

    Discrimination by automatic ribotyping and random amplified polymorphic DNA PCR, RAPD, was compared for 40 different B. cereus dairy isolates, 4 different B. mycoides isolates and 6 culture collection strains. RAPD-PCR has previously shown to be useful for tracing contamination routes of B. cereus to milk. Automatic ribotyping using EcoRI and PvuII separated the B. cereus and B. mycoides isolates/strains into 36 different ribotypes. RAPD-typing with primer 1 (5?-CCGAGTCCA-3?) and primer 2 (5?-CCGGCGGCG-3?) generated 40 different RAPD-profiles. However, 17 isolates clustered into 8 groups, irrespective of the primer and restriction enzyme used and in all but one case, the isolates with the same pattern were isolated from the same dairy. To conclude RAPD-typing was only slightly more discriminatory than automatic ribotyping and therefore automatic ribotyping proved to be a useful, standardized and quick method to discriminate between B. cereus strains. As the two methods are based on completely different genetic properties, one of the methods can be used to confirm the results from the other method, when identity among isolates needs to be verified.

  • 86.
    Andersson, C
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedelsforskning.
    Ultraljudsrengöring av ytor med ATP-mätning som hygienkontroll1992Report (Refereed)
  • 87. Andersson, C.-G.
    Ta tempen på livsmedel.1987In: Livsmedelsteknik, Vol. 29, no 3, p. 67-69Article in journal (Other academic)
  • 88.
    Andersson, E
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska institutet för konserveringsforskning.
    Sensorisk analys av textur/konsistensegenskaper hos stekburgare innehållande texturerat sojaprotein : [Sensory analysis of texture/consistency in patties containing textured soy protein]1975Report (Refereed)
  • 89. Andersson, H.
    et al.
    Hjartstam, J.
    Stading, Mats
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Von Corswant, C.
    Larsson, A.
    Effects of molecular weight on permeability and microstructure of mixed ethyl-hydroxypropyl-cellulose films2013In: European Journal of Pharmaceutical Sciences, ISSN 0928-0987, E-ISSN 1879-0720, Vol. 48, no 42006, p. 240-248Article in journal (Refereed)
    Abstract [en]

    Films of ethyl cellulose (EC) and water-soluble hydroxypropyl cellulose (HPC) can be used for extended release coatings in oral formulations. The permeability and microstructure of free EC/HPC films with 30% w/w HPC were studied to investigate effects of EC molecular weight. Phase separation during film spraying and subsequent HPC leaching after immersion in aqueous media cause pore formation in such films. It was found that sprayed films were porous throughout the bulk of the films after water immersion. The molecular weight affected HPC leaching, pore morphology and film permeability; increasing the molecular weight resulted in decreasing permeability. A model to distinguish the major factors contributing to diffusion retardation in porous films showed that the trend in permeability was determined predominantly by factors associated with the geometry and arrangement of pores, independent of the diffusing species. The film with the highest molecular weight did, however, show an additional contribution from pore wall/permeant interactions. In addition, rapid drying and increasing molecular weight resulted in smaller pores, which suggest that phase separation kinetics affects the final microstructure of EC/HPC films. Thus, the molecular weight influences the microstructural features of pores, which are crucial for mass transport in EC/HPC films. © 2012 Elsevier B.V. All rights reserved.

  • 90. Andersson, H.
    et al.
    L.,
    Ellegård, L.
    Grahn, E.
    Tidehag, P.
    Hallmans, G.
    Effect of low-fat milk and fermented low-fat milk on cholesterol absorption and excretion in ileostomy subjects.1995In: European Journal of Clinical Nutrition, Vol. 49, p. 274-281Article in journal (Refereed)
  • 91. 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 hydrocolloids2011In: Food Hydrocolloids, ISSN 0268-005X, E-ISSN 1873-7137, Vol. 25, no 6, p. 1587-1595Article in journal (Refereed)
    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.

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