Change search
Refine search result
1234567 51 - 100 of 808
CiteExportLink to result list
Permanent link
Cite
Citation style
  • apa
  • ieee
  • modern-language-association-8th-edition
  • vancouver
  • Other style
More styles
Language
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
  • sv-SE
  • Other locale
More languages
Output format
  • html
  • text
  • asciidoc
  • rtf
Rows per page
  • 5
  • 10
  • 20
  • 50
  • 100
  • 250
Sort
  • Standard (Relevance)
  • Author A-Ö
  • Author Ö-A
  • Title A-Ö
  • Title Ö-A
  • Publication type A-Ö
  • Publication type Ö-A
  • Issued (Oldest first)
  • Issued (Newest first)
  • Created (Oldest first)
  • Created (Newest first)
  • Last updated (Oldest first)
  • Last updated (Newest first)
  • Disputation date (earliest first)
  • Disputation date (latest first)
  • Standard (Relevance)
  • Author A-Ö
  • Author Ö-A
  • Title A-Ö
  • Title Ö-A
  • Publication type A-Ö
  • Publication type Ö-A
  • Issued (Oldest first)
  • Issued (Newest first)
  • Created (Oldest first)
  • Created (Newest first)
  • Last updated (Oldest first)
  • Last updated (Newest first)
  • Disputation date (earliest first)
  • Disputation date (latest first)
Select
The maximal number of hits you can export is 250. When you want to export more records please use the Create feeds function.
  • 51. Andersson, M.
    et al.
    Andersson, T.
    Adlercreutz, P.
    Nielsen, Tim
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Hornsten, E.G.
    Toward an enzyme-based oxygen scavenging laminate.: Influence of industrial lamination conditions on the performance of glucose oxidase2002In: Biotechnology and Bioengineering, ISSN 0006-3592, E-ISSN 1097-0290, Vol. 79, no 1, p. 37-42Article in journal (Refereed)
    Abstract [en]

    The laminate consisted of several polymer layers, aluminium, and one cellulose-based layer containing the active enzymatic system (e.g., glucose oxidase, catalase, glucose, and CaCO3). During the industrial lamination process, the enzyme layer was exposed to three temperature spikes up to 325°C without significant enzyme inactivation. Ninety-seven percent of the glucose oxidase activity still remained after the lamination process. The best laminate had an oxygen absorbing capacity of 7.6 ± 1.0 L/m2. A reference that was not laminated expressed a corresponding oxygen absorbing capacity of 7.1 ± 0.8 L/m2. © 2002 Wiley Periodicals, Inc.

  • 52. Andersson, T.
    et al.
    Forsgren, G.
    Nielsen, Tim
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    The effects of selected aldehydes, ketones and carboxylic acids on off-flavours in water2005In: International journal of food science & technology, ISSN 0950-5423, E-ISSN 1365-2621, Vol. 40, no 9, p. 993-1004Article in journal (Refereed)
    Abstract [en]

    The effects of selected aldehydes, ketones and carboxylic acids on the development of off-flavours in water were studied. Combinations of hexanal, octanal, 2-octanone, 5-nonanone, hexanoic acid and nonanoic acid were rated by the off-flavour intensities they created in water at concentrations just at or below the threshold value of each analyte. Two different sensory panels evaluated the off-flavours induced by different combinations of the analytes. The observations of the two panels agreed well. From these studies, it could be concluded that aldehydes play an important role in the development of off-flavours intensities in water. There were synergistic effects between aldehydes and ketones, as well as between aldehydes and carboxylic acids. Small amounts of aldehydes and carboxylic acids - well below their respective threshold values - caused an increase in the off-flavour intensity. No synergism between ketones and carboxylic acids could be observed. © 2005 Institute of Food Science and Technology Trust Fund.

  • 53.
    Andersson, Thorbjörn
    et al.
    Tetra Pak, Sweden.
    Hallin Holmgren, Max
    Tetra Pak, Sweden.
    Nielsen, Tim
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Wesslen, Bengt O.
    Lund University, Sweden.
    Degradation of low density polyethylene during extrusion.: IV. Off-flavor compounds in extruded films of stabilized LDPE2005In: Journal of Applied Polymer Science, ISSN 0021-8995, E-ISSN 1097-4628, Vol. 95, no 3, p. 583-595Article in journal (Refereed)
    Abstract [en]

    This study was aimed at finding a correlation between the experienced off-flavor in packed foods and the presence of specific degradation products in LDPE pack-aging films. The possibility to trap degradation products by chemical reactions with scavengers, i.e., a zeolite additive or antioxidants, was investigated This would prevent degradation products from migrating to the polymer film surface and further into food in contact with the film. It was found that off-flavor noted in water packed in LDPE films depended on extrusion temperature and exposure time for the melt to oxygen, that is, the parameters that influence the contents of oxidation products that are able to migrate from the polymer film. It was also found that adsorption of oxidative degradation products in a zeolite additive or protection of LDPE by using antioxidants could prevent off-flavor in the packed product (water). However, the antioxidant should be selected with regard to extrusion temperature because thermal instability in the additive might jeopardize the intended effect. Multifunctional antioxidants seem to provide improved protection, the most effective one evaluated in this work being Irganox E201, i.e., vitamin E. Concentrations of oxidized degradation products are well correlated to the perceived off-flavor in the packed water. The highest correlation between off-flavor and oxidized components was found for ketones in the range of C 7 to C9 and aldehydes in the range of C6 to C9.

  • 54.
    Andersson, Thorbjörn
    et al.
    Tetra Pak, Sweden.
    Nielsen, Tim
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Wesslen, Bengt O.
    Lund University, Sweden.
    Degradation of low density polyethylene during extrusion: III. Volatile compounds in extruded films creating off-flavor2005In: Journal of Applied Polymer Science, ISSN 0021-8995, E-ISSN 1097-4628, Vol. 95, no 4, p. 847-858Article in journal (Refereed)
    Abstract [en]

    This study was aimed at finding a correlation between the experienced off-flavor in packaged foods and the presence of specific degradation products in PE packaging films. The possibility to trap degradation products by chemical reactions with scavengers, that is, zeolites and maleic anhydride grafted LLDPE, were investigated. This trapping would prevent the degradation products from migrating to the polymer film surface and further into food in contact with the film. This work concludes that off-flavor in water packed in LDPE-films depends on extrusion temperature and the content of oxidation products in the polymer film. At lower extrusion temperatures, reactive additives to the LDPE material could control the release of off-flavor giving compo nents. Adsorbents, such as zeolites, which are able to adsorb degradation products, are effective also at higher extrusion temperatures. The amount of oxidized degradation products in the films correlated well to the perceived off-flavor in the packed water. The presence of aldehydes and ketones have a clear impact on the off-flavor. The best correlation between off-flavor and oxidized components were found for C7-C9 ketones, and aldehydes in the range of C5 to C8.

  • 55.
    Angervall, T
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Förenklad metod för klimat-/GWP-beräkningar av livsmedel : slutrapport, ver 12011Report (Other academic)
    Abstract [sv]

    Att genomföra livscykelanalyser enligt gängse standarder och metoder är ofta mycket resurskrävande. För företag med många och sammansatta produkter är det inte realistiskt att ta fram LCA-baserade resultat för alla deras olika produkter, inte ens om de är inriktade mot enbart klimatpåverkan. För att livsmedelsföretagen ändå ska kunna ta fram LCA-baserade underlag och resultat om deras produkters klimatpåverkan finns det därför behov av en förenklad modell för GWP-beräkningar. SIK’s projekt om att ta fram en ny och enklare metod för att beräkna livsmedelsprodukters klimatpåverkan/ GWP i ett livscykelperspektiv som ett alternativ till fullständiga livscykelanalyser enligt ISO 14040-43 och PAS 2050. Det huvudsakliga målet har varit att livsmedelsföretagen på ett enklare, snabbare och billigare sätt skall kunna få trovärdiga underlag och fakta med god kvalitet om sina produkters klimatpåverkan. Övriga mål i projektet har varit att öka kunskapen om olika livsmedels klimatpåverkan i ett livscykelperspektiv genom att studera livsmedels-produkter som tidigare inte har analyserats ur ett LCA-perspektiv.

    Download full text (pdf)
    fulltext
  • 56.
    Angervall, T
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Mat och klimat : en sammanfattning om matens klimatpåverkan i ett livscykelperspektiv2008Report (Other academic)
    Download full text (pdf)
    fulltext
  • 57.
    Angervall, T
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Utveckling av förbättringsarbetet i befintliga miljöledningssystem inom livsmedelsindustrin2004Report (Other academic)
    Download full text (pdf)
    fulltext
  • 58.
    Anker, M
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Edible and biodegradable whey protein films as barriers in foods and food packaging2000Report (Refereed)
  • 59. Anker, M.
    et al.
    Berntsen, J.
    Hermansson, Ann-Marie
    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.
    Improved water vapor barrier of whey protein films by addition of an acetylated monoglyceride2002In: Innovative Food Science & Emerging Technologies, ISSN 1466-8564, E-ISSN 1878-5522, Vol. 3, no 1, p. 81-92Article in journal (Refereed)
    Abstract [en]

    This study aimed to determine to what extent the water-vapor barrier of whey protein isolate (WPI) films could be improved by adding a lipid and make laminate and emulsion films. The laminate whey protein-lipid film decreased the water vapor permeability (WVP) 70 times compared with the WPI film. The WVP of the emulsion films was half the value of the WPI film and was not affected by changes in lipid concentration, whereas an increased homogenization led to a slight reduction in WVP. The mechanical properties showed that the lipid functioned as an apparent plasticizer by enhancing the fracture properties of the emulsion films. This effect increased with homogenization. The maximum strain at break was 117% compared with 50% for the less-homogenized emulsion films and 20% for the pure WPI films. Phase-separated emulsion films were produced with a concentration gradient of fat through the films, but pure bilayer films were not formed. © 2002 Elsevier Science Ltd. All rights reserved.

  • 60. Anker, M
    et al.
    Hermansson, Ann-Marie
    Stading, Mats
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Mechanical Properties of Whey Protein Films1998In: Annual Transactionof the Nordic Rheology Society, Vol. 6, p. 121-Article in journal (Refereed)
  • 61. Anker, M.
    et al.
    Stading, Mats
    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.
    Aging of whey protein films and the effect on mechanical and barrier properties2001In: Journal of Agricultural and Food Chemistry, ISSN 0021-8561, E-ISSN 1520-5118, Vol. 49, no 2, p. 989-995Article in journal (Refereed)
    Abstract [en]

    This work focuses on the aging of whey protein isolate (WPI) films plasticized with glycerol (G) and sorbitol (S). The films were cast from heated aqueous solutions at pH 7 and dried at 23 °C and 50% relative humidity (RH) for 16 h. They were stored in a climate room (23 °C, 50% RH) for 120 days, and the film properties were measured at regular intervals. The moisture content (MC) of the WPI/G films decreased from 22% (2 days) to 15% (45 days) and was thereafter constant at 15% (up to 120 days). This affected the mechanical properties and caused an increased stress at break (from 2.7 to 8.3 MPa), a decreased strain at break (from 33 to 4%), and an increased glass transition temperature (T g) (from -56 to -45 °C). The barrier properties were, however, unaffected, with constant water vapor permeability and a uniform film thickness. The MC of the WPI/S films was constant at ?9%, which gave no change in film properties.

  • 62. Anker, M.
    et al.
    Stading, Mats
    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.
    Effects of pH and the gel state on the mechanical properties, moisture contents, and glass transition temperatures of whey protein films1999In: Journal of Agricultural and Food Chemistry, ISSN 0021-8561, E-ISSN 1520-5118, Vol. 47, no 5, p. 1878-1886Article in journal (Refereed)
    Abstract [en]

    The mechanical properties, moisture contents (MC), and glass transition temperature (T(g)) of whey protein isolate (WPI) films were studied at various pH values using sorbitol (S) as a plasticizer. The films were cast from heated aqueous solutions and dried in a climate chamber at 23 °C and 50% relative humidity (RH) for 16 h. The critical gel concentrations (c(g)) for the cooled aqueous solutions were found to be 11.7, 12.1, and 11.3% (w/w) WPI for pH 7, 8, and 9, respectively. The cooling rate influenced the c(g), in that a lower amount of WPI was needed for gelation when a slower cooling rate was applied. Both cooling rates used in this study showed a maximum in the c(g) at pH 8. The influence of the polymer network on the film properties was elucidated by varying the concentration of WPI over and under the c(g). Strain at break (?(b)) showed a maximum at the c(g) for all pH values, thus implying that the most favorable structure regarding the ability of the films to stretch is formed at this concentration. Young's modulus (E) and stress at break (?(b)) showed a maximum at c(g) for pH 7 and 8. The MC and ?(b) increased when pH increased from 7 to 9, whereas T(g) decreased. Hence, T(g) values were -17, -18, and -21 °C for pH 7, 8, and 9, respectively. E and ?(b) decreased and ?(b) and thickness increased when the surrounding RH increased. The thickness of the WPI films also increased with the concentration of WPI.

  • 63. Anker, M.
    et al.
    Stading, Mats
    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.
    Mechanical Properties, Water Vapor Permeability, and Moisture Contents of ?-Lactoglobulin and Whey Protein Films Using Multivariate Analysis1998In: Journal of Agricultural and Food Chemistry, ISSN 0021-8561, E-ISSN 1520-5118, Vol. 46, no 5, p. 1820-1829Article in journal (Refereed)
    Abstract [en]

    Mechanical and barrier properties of ?-lactoglobulin (?-Lg) and whey protein isolate (WPI) films were studied using sorbitol (S) as a plasticizer. The films were cast from heated aqueous solutions and dried in a climate chamber at 23 °C and 50% relative humidity for 16 h. The multivariate analysis used has proved to be a valuable tool for evaluating and quantifying the influences of the variables in the specified experimental domain. Two identical factorial designs were applied to evaluate the influence of the concentration of ?-Lg and WPI, the concentration of S, and the pH. The two materials, ?-Lg and WPI, show similar results, which can be attributed to the dominating protein ?-lactoglobulin. At pH 9, Young's modulus and stress at break are not affected when the concentration of ?-Lg, WPI, or S varies. At pH 7 and 8, Young's modulus and stress at break increase when the concentration of ?-Lg and WPI increases, and they decrease when the concentration of S increases. Strain at break increases when pH increases from 7 to 9, a more pronounced effect being observed for the WPI films. Water vapor permeability (WVP) decreases and increases for pH 7 and 9, respectively, as the concentration of ?-Lg and WPI increases. This contrast in behavior at different pH values is probably due to a structural difference that occurs above pH 8. Moisture content and WVP increase when S increases. Here a clear distinction can be observed between the two film materials: the ?-Lg films show higher values for both moisture content and WVP measurements.

  • 64. Anker, M.
    et al.
    Stading, Mats
    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.
    Relationship between the microstructure and the mechanical and barrier properties of whey protein films2000In: Journal of Agricultural and Food Chemistry, ISSN 0021-8561, E-ISSN 1520-5118, Vol. 48, no 9, p. 3806-3816Article in journal (Refereed)
    Abstract [en]

    This work was focused on the relationship between the microstructure and the mechanical and barrier properties of whey protein isolate (WPI) films. Sorbitol (S) and glycerol (G) were used as plasticizers and the pH was varied between 7 and 9. The films were cast from heated aqueous solutions and dried in a climate room at 23 °C and 50% relative humidity for 16 h. The microstructure of the films was found to be dependent on the concentration, the plasticizers, and the pH. When the concentration increased, a more aggregated structure was formed, with a denser protein network and larger pores. This resulted in increased water vapor permeability (WVP) and decreased oxygen permeability (OP). When G was used as a plasticizer instead of S, the microstructure was different, and the moisture content and WVP approximately doubled. When the pH increased from 7 to 9, a denser protein structure was formed, the strain at break increased, and the OP decreased.

  • 65.
    Arinder, P
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Behandling av frö med väteperoxid2013Report (Other academic)
    Download full text (pdf)
    fulltext
  • 66.
    Arinder, P
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Dekontaminering av bladgrönsaker i förädlingsledet2014Report (Other academic)
    Download full text (pdf)
    fulltext
  • 67.
    Arinder, P
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Kvalitetsstandarder för odling och förädling av bladgrönsaker2013Report (Other academic)
    Download full text (pdf)
    fulltext
  • 68.
    Arinder, P
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Mikrobilogiska risker i grönsakskedjan - lathund för odlare och odlarorganisation2014Report (Other academic)
    Download full text (pdf)
    fulltext
  • 69.
    Arinder, P
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Mikrobiologisk riskbedömning – grönsakskedjan2013Report (Other academic)
    Download full text (pdf)
    fulltext
  • 70.
    Arinder, P
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Mikrobiologiska analyser av grönsaker2014Report (Other academic)
    Download full text (pdf)
    fulltext
  • 71.
    Arinder, P
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Mikrobiologiska risker i grönsakskedjan - lathund för grossist och handel2014Report (Other academic)
    Download full text (pdf)
    fulltext
  • 72.
    Arinder, P
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Mikrobiologiska risker i grönsakskedjan – Lathund för grossist och handel2014Report (Other academic)
    Download full text (pdf)
    fulltext
  • 73.
    Arinder, P
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Mikrobiologiska risker i grönsakskedjan –Lathund för odlare och odlarorganisationer2014Report (Other academic)
    Download full text (pdf)
    fulltext
  • 74.
    Aronsson, Anna
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Livscykelanalys av industrispenat (Spinacia oleracea L.)- Miljöpåverkan i samband med produktion2013Report (Other academic)
    Download full text (pdf)
    fulltext
  • 75.
    Aronsson, K
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Inactivation, cell injury and growth of microorganisms exposed to pulsed electric fields using a continuous process.2002Report (Refereed)
  • 76.
    Aronsson, K
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Microbiology in the pulsed electric field (PEF) processing : a literature review2001Report (Refereed)
    Download full text (pdf)
    fulltext
  • 77.
    Aronsson, Kristina
    et al.
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Borch, Elisabeth
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Stenlof, B.
    Rönner, Ulf
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Growth of pulsed electric field exposed Escherichia coli in relation to inactivation and environmental factors2004In: International Journal of Food Microbiology, ISSN 0168-1605, E-ISSN 1879-3460, Vol. 93, no 1, p. 1-10Article in journal (Refereed)
    Abstract [en]

    Pulsed electric fields (PEF) have been proven to inactivate microorganisms during nonthermal conditions and have the potential to replace thermal processing as a method for food preservation. However, there is a need to understand the recovery and growth of survivors and potentially injured microorganisms following PEF processing. The purpose of this investigation was to study the growth of Escherichia coli at 10°C following exposure to electrical field strengths (15, 22.5 and 30 kV/cm) in relation to inactivation and the amount of potentially sublethally injured cells. One medium was used as both a treatment medium and an incubation medium, to study the influence of environmental factors on the inactivation and the growth of the surviving population. The pH (5.0, 6.0 and 7.0) and water activity (1.00, 0.985 and 0.97) of the medium was varied by adding HCl and glycerol, respectively. Growth was followed continuously by measuring the optical density. The time-to-detection (td) and the maximum specific growth rate (?max) were calculated from these data. Results showed that the PEF process did not cause any obvious sublethal injury to the E. coli cells. The number of survivors was a consequence of the combination of electrical field strength and environmental factors, with pH being the most prominent. Interestingly, the ?max of subsequent growth was influenced by the applied electrical field strength during the process, with an increased ?max at more intense electrical field strengths. In addition, the ?max was also influenced by the pH and water activity. The td, which could theoretically be considered as an increase in shelf life, was found to depend on a complex correlation between electrical field strength, pH and water activity. That could be explained by the fact that the td is a combination of the number of survivors, the recovery of sublethal injured cells and the growth rate of the survivors. © 2003 Published by Elsevier B.V.

  • 78.
    Aronsson, Kristina
    et al.
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Lindgren, M.
    Johansson, B.R.
    Rönner, Ulf
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Inactivation of microorganisms using pulsed electric fields: The influence of process parameters on Escherichia coli, Listeria innocua, Leuconostoc mesenteroides and Saccharomyces cerevisiae2001In: Innovative Food Science & Emerging Technologies, ISSN 1466-8564, E-ISSN 1878-5522, Vol. 2, no 1, p. 41-54Article in journal (Refereed)
    Abstract [en]

    This study examines the killing effect of pulsed electric fields (PEF) on four organisms suspended in a model medium. Escherichia coli, Listeria innocua, Leuconostoc mesenteroides and Saccharomyces cerevisiae differ in size, shape and cell wall construction. The electric field strength, pulse duration and number of pulses were varied in the ranges of 25-35 kV/cm, 2-4 ?s and 20-40 pulses, respectively. The results showed that S. cerevisiae was the most sensitive organism with a 6-log reduction, followed by E. coli with a 5.4-log reduction, when they were exposed to 30 kV/cm, and 20 pulses with 4 ?s duration. The most resistant organisms were L. innocua and L. mesenteroides with only a 3-log reduction, however, by increasing the parameters to 35 kV/cm and 40 pulses with 4 ?s pulse duration; marked viability reductions of 8 and 7 log, respectively, were observed. Heat, which is generated during the process, has limited killing effect on the cells, hence the observed reduction can be ascribed to the PEF treatment. Although transmission electron microscopy of PEF treated cells did not confirm membrane damage, observations suggest that PEF treatments have profound direct or indirect effects on the intracellular organisation of microorganisms. © 2001 Elsevier Science Ltd.

  • 79.
    Aronsson, Kristina
    et al.
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Rönner, Ulf
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Erratum: "Influence of pH, water activity and temperature on the inactivation of Escherichia coli and Saccharomyces cerevisiae by pulsed electric fields" (Innovative Food Science & Emerging Technologies (2001) vol. 2 (105-112)2002In: Innovative Food Science & Emerging Technologies, ISSN 1466-8564, E-ISSN 1878-5522, Vol. 3, no 1, p. 101-102Article in journal (Refereed)
  • 80.
    Aronsson, Kristina
    et al.
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Rönner, Ulf
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Influence of pH, water activity and temperature on the inactivation of Escherichia coli and Saccharomyces cerevisiae by pulsed electric fields2001In: Innovative Food Science & Emerging Technologies, ISSN 1466-8564, E-ISSN 1878-5522, Vol. 2, no 2, p. 105-112Article in journal (Refereed)
    Abstract [en]

    The aim of this study was to examine the influence of pH, water activity (aw) and temperature on the killing effect of pulsed electric fields (PEF). Escherichia coli and Saccharomyces cerevisiae suspended in a model media were subjected to 20 pulses with 4 ?s duration in a continuous PEF system, during which the effects of pH (4.0-7.0), aw (1.00-0.94) and inlet temperature (10°C and 30°C) could easily be studied. Electrical field strengths were set to 25 kV/cm for S. cerevisiae and 30 kV/cm for E. coli and the highest outlet temperature was monitored to 44°C. A synergy of low pH values, high temperatures and PEF processing was observed. A drop in pH value from 7.0 to 4.0 resulted in the reduction of E. coli by four additional log units, whereas for S. cerevisiae, the pH effect was less pronounced. Lowering aw seems to protect both E. coli and S. cerevisiae from PEF processing. © 2001 Elsevier Science Ltd.

  • 81.
    Aronsson, Kristina
    et al.
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Rönner, Ulf
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Borch, Elisabeth
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Inactivation of Escherichia coli, Listeria innocua and Saccharomyces cerevisiae in relation to membrane permeabilization and subsequent leakage of intracellular compounds due to pulsed electric field processing2005In: International Journal of Food Microbiology, ISSN 0168-1605, E-ISSN 1879-3460, Vol. 99, no 1, p. 19-32Article in journal (Refereed)
    Abstract [en]

    Membrane permeabilization, caused by pulsed electric field (PEF) processing of microbial cells, was investigated by measurement of propidium iodide (PI) uptake with flow cytometry. Inactivation of Escherichia coli, Listeria innocua and Saccharomyces cerevisiae was determined by viable counts, and leakage of intracellular compounds, such as ATP and UV-absorbing substances, was measured in the extracellular environment. Electrical field strength and pulse duration influenced membrane permeabilization of all three tested organisms of which S. cerevisiae was the most PEF sensitive, followed by E. coli and L. innocua. It was shown by viable counts, PI uptake and leakage of intracellular compounds that L. innocua was the most resistant. Increased inactivation corresponded to greater numbers of permeabilized cells, which were reflected by increased PI uptake and larger amounts of intracellular compounds leaking from cells. For E. coli and L. innocua, a linear relationship was observed between the number of inactivated cells (determined as CFU) and cells with permeated membranes (determined by PI uptake), with higher number of inactivated cells than permeated cells. Increased leakage of intracellular compounds with increasing treatment severity provided further evidence that cells were permeabilized. For S. cerevisiae, there was higher PI uptake after PEF treatments, although very little or no inactivation was observed. Results suggest that E. coli and L. innocua cells, which took up PI, lost their ability to multiply, whereas cells of S. cerevisiae, which also took up PI, were not necessarily lethally permeabilized. © 2004 Elsevier B.V. All rights reserved.

  • 82. Artin, I.
    et al.
    Carter, A.T.
    Holst, Emma
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Lövenklev, Maria
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Mason, D.R.
    Peck, M.W.
    Effects of carbon dioxide on neurotoxin gene expression in nonproteolytic Clostridium botulinum type E2008In: Applied and Environmental Microbiology, ISSN 0099-2240, E-ISSN 1098-5336, Vol. 74, no 8, p. 2391-2397Article in journal (Refereed)
    Abstract [en]

    Carbon dioxide is an antimicrobial gas commonly used in modified atmosphere packaging. In the present study, the effects of carbon dioxide on the growth of and neurotoxin production by nonproteolytic Clostridium botulinum type E were studied during the growth cycle. Quantitative reverse transcription-PCR and an enzyme-linked immunosorbent assay were used to quantify expression of the type E botulinum neurotoxin gene (cntE) and the formation of type E neurotoxin. The expression levels of cntE were similar in two strains, with relative expression peaking in the transition between exponential phase and stationary phase. In stationary phase, cntE mRNA expression declined rapidly. The cntE mRNA half-life was calculated to be approximately 9 minutes. Neurotoxin formation occurred in late exponential phase and stationary phase. High carbon dioxide concentrations delayed growth by increasing the lag time and decreasing the maximum growth rate. The effects of carbon dioxide concentration on relative neurotoxin gene expression and neurotoxin formation were significant. Expression of cntE mRNA and the formation of extracellular neurotoxin were twofold higher with a headspace carbon dioxide concentration of 70% (vol/vol) compared to 10% (vol/vol). This finding sheds a new, cautionary light on the potential risks of botulism associated with the use of modified atmosphere packaging. Copyright © 2008, American Society for Microbiology. All Rights Reserved.

  • 83. Ayer, N.W.
    et al.
    Tyedmers, P.H.
    Pelletier, N.L.
    Sonesson, Ulf
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Scholz, A.
    Co-product allocation in life cycle assessments of seafood production systems: Review of problems and strategies2007In: The International Journal of Life Cycle Assessment, ISSN 0948-3349, E-ISSN 1614-7502, Vol. 12, no 7, p. 480-487Article in journal (Refereed)
    Abstract [en]

    Background, Aim and Scope. As Life Cycle Assessment is being increasingly applied to study fisheries and aquaculture systems, the LCA methodology must be adapted to address the unique aspects of these systems. The focus of this methodological paper is the specific allocation problems faced in studying seafood production systems and how they have been addressed to date. Main Features. The paper begins with a literature review of existing LCA research of fishing and aquaculture systems with a specific focus on 1) identifying the key allocation problems; 2) describing the choice of allocation procedures; and 3) providing insight on the rationale for those choices where available. The allocation procedures are then discussed in the context of ISO recommendations and other published guidance on allocation, followed by a discussion of the key lessons to be learned from the reviewed studies and recommendations for future LCAs of seafood production systems. Literature Review. The literature review suggests that allocation problems are most likely to arise when dealing with: landed by-catch within the context of capture fisheries, the use of co-product feed ingredients in aquaculture feeds, multiple outputs from fish farms, and the generation of by-products when seafood is processed. System expansion and allocation according to physical causality were not applied in most cases, while economic allocation was the most widely used approach. It was also observed that the level of detail and justification provided for allocation decisions in most published reports was inconsistent and incomplete. Discussion. The results of this literature review are consistent with other reviews of allocation in LCA in that allocation according to economic value was found to be the most frequently applied approach. The application of economic allocation when system expansion is not feasible is consistent with ISO guidance. However, economic allocation is not the most appropriate method in seafood production LCAs because it does not reflect the biophysical flows of material and energy between the inputs and outputs of the production system. Conclusions, Recommendations and Perspectives. More effort needs to be invested in developing allocation procedures appropriate to seafood production systems. Allocation based on gross energy content is proposed as one potential alternative means of allocating environmental burdens in some instances in seafood production LCAs. A standard set of requirements for how to describe and justify allocation decisions in published reports is needed to make these studies more robust and transparent. © 2007 ecorried publishers (Verlagsgruppe Hüthig Jehle Rehm GmbH).

  • 84. Baden, S.
    et al.
    Emanuelsson, Andreas
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Pihl, L.
    Svensson, C.-J.
    Aberg, P.
    Shift in seagrass food web structure over decades is linked to overfishing2012In: Marine Ecology Progress Series, ISSN 0171-8630, E-ISSN 1616-1599, Vol. 451, p. 61-73Article in journal (Refereed)
    Abstract [en]

    Empirical field studies in seagrass have revealed that overgrowth by filamentous algae which reduces seagrass growth can be explained by a top-down cascading effect caused by declines in top predators, which is enforced by eutrophication. On the Swedish west coast, 60% of the seagrass has disappeared since the 1980s. We hypothesised that overfishing, responsible for a >90% decline in the cod stock, and the 4 to 8 times increase in nutrient load since the 1930s have altered the seagrass structure and function during recent decades. We used quantitative samples from the 1980s and 2000s and analysed the trends in abundance of the 4 feeding guilds: top predatory fish, intermediate predatory fish, crustacean omnivores and mesoherbivores. Since the 1980s, the commercial catch of gadoids on the Swedish west coast has decreased by >90%, and here we found that the biomass of top predators (gadoids and trout) that forage in seagrass has decreased by approximately 80%. In contrast, the biomass of intermediate predatory fish (gobids and sticklebacks) has increased 8 times during summer and 11 times during autumn, while mesoherbivores (idoteids and gammarids >7 mm) have more or less disappeared from the seagrass bed. We thus found clear evidence that a shift in seagrass food web structure has taken place over the last 3 decades. Combining these findings with our recent empirical results from field cage experiments in the Skagerrak seagrass, where we manipulate top-down and bottom-up regulation, we conclude that lack of grazers in concert with eutrophication most likely contributed to the overgrowth by filamentous algae and disappearance of the seagrass on the Swedish west coast. © Inter-Research 2012.

  • 85. Barling, D.
    et al.
    De Vriend, H.
    Cornelese, J.A.
    Ekstrand, Bo
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Hecker, E.F.F.
    Howlett, J.
    The social aspects of food biotechnology: A European view1999In: Environmental Toxicology and Pharmacology, ISSN 1382-6689, E-ISSN 1872-7077, Vol. 7, no 2, p. 85-93Article in journal (Refereed)
    Abstract [en]

    The application of the modern biotechnology to food, notably through the use of GM, has raised concern amongst the European public. Values that underlie this public concern about food biotechnology, include perceptions of: trust, choice, need, and care for a sustainable society and natural balance. Recommendations are advocated for addressing these social aspects, in terms of improving consumer choice, promoting greater public involvement in decision making and achieving a sustainable society. A model of risk analysis for genetically modified organisms (GMOs) and genetically modified food that incorporates this social dimension, through the integration of risk analysis with a social impact analysis is proposed, in order to build greater popular trust into the decision making processes. Copyright (C) 1999 Elsevier Science B.V.

  • 86.
    Barr, U-K
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Lean för biodlare : slutrapport2011Report (Refereed)
    Download full text (pdf)
    fulltext
  • 87.
    Barr, Ulla-Karin
    et al.
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Merkel, H.
    Surface penetrating radar2004In: Detecting Foreign Bodies in Food, p. 172-192Article in journal (Refereed)
  • 88.
    Barr, Ulla-Karin
    et al.
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Merkel, H.F.
    Microwaves lead the way for food radar detection.2003In: New Food, no 2, p. 46-49Article in journal (Other academic)
  • 89.
    Barreto, Carlos
    et al.
    University of Oslo, Norway; Norner AS, Norway.
    Altskär, Annika
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Fredriksen, Siw Bodil
    Norner AS, Norway.
    Hansen, Eddy Walther
    University of Oslo, Norway.
    Rychwalski, Rodney W.
    Chalmers University of Technology, Sweden.
    Multiwall carbon nanotube/PPC composites: Preparation, structural analysis and thermal stability2013In: European Polymer Journal, ISSN 0014-3057, E-ISSN 1873-1945, Vol. 49, no 8, p. 2149-2161Article in journal (Refereed)
    Abstract [en]

    The focus of this report concerns the preparation nanocomposites from poly(propylene carbonate) (PPC) and multiwall carbon nanotubes (MWNTs). A solvent route using tetrahydrofuran, ethoxylated non- ionic surfactants combined with sonication was found to be successful in deagglomerating and dispersing the nanotubes. Transmission electron microscopy revealed highly disentangled and dispersed nanotubes and was supported by the qualitative stability evaluations. The morphology and molecular mobility of the prepared nanocomposites (0.5, 3.0 and 5.0 wt% of nanotubes) were characterized by rheology, microscopy, low-field solid-state nuclear magnetic resonance, and electrical conductivity. The networking of nanotubes was highest with a stearyl alcohol ethoxylate surfactant, and was found to improve with the sonication time. Nanotube percolation was established, both rheologically and electrically, from a filler content of approximately 0.5 wt%. A higher tendency toward particle agglomeration was observed at higher MWNT loadings. Only minor changes in the glass transition temperature were measured presumably due to the presence of solvent and surfactant residues. The thermal stability was marginally improved by increasing the loading and dispersion of the nanotubes, and appeared to be modified by solvent and surfactant residues.

  • 90.
    Bengtsson, Nils
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Development of industrial microwave heating of foods in Europe over the past 30 years.2001In: Journal of Microwave Power and Electromagnetic Energy, Vol. 36, no 4, p. 227-240Article in journal (Refereed)
  • 91.
    Bengtzon, Annika
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Ageing and changes in the chemical senses related to food perception : a literature review2002Report (Other academic)
    Download full text (pdf)
    fulltext
  • 92.
    Bengtzon, Annika
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Differences in sensory perceptions and preferences between elderly and young consumers.2003Report (Refereed)
  • 93.
    Bengtzon, Annika
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Differences in sensory perceptions and preferences between elderly and young consumers2003Report (Other academic)
  • 94.
    Bennet, S
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Ecotoxicity in LCA - a review of methods and assessment of the ecotoxic impact of pesticide use in Swedish winter wheat and Brazilian soybean production2012Report (Other academic)
    Download full text (pdf)
    fulltext
  • 95.
    Bergstedt, S
    et al.
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska livmedelsinstitutet.
    Erlöv, L
    Lingnert, H
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Olsson, P
    Forskning och utveckling inom området livsmedelsförpackningar i USA och Japan 1988. En reserapport.1989Report (Refereed)
    Download full text (pdf)
    fulltext
  • 96. Bergstrand, A.
    et al.
    Svanberg, C.
    Langton, Maud
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Nyden, M.
    Aggregation behavior and size of lipopolysaccharide from Escherichia coli O55:B52006In: Colloids and Surfaces B: Biointerfaces, ISSN 0927-7765, E-ISSN 1873-4367, Vol. 53, no 1, p. 42261-Article in journal (Refereed)
    Abstract [en]

    Dynamic light scattering, steady-state fluorescence, NMR diffusometry and cryo-TEM have been used to gain more insight into the aggregation behaviour of LPS from Escherichia coli O55:B5. Knowledge of this behaviour of the amphiphilic LPS molecule is in many cases of importance for the design of experiments and interpretation of results when using LPS in solution. The aim of this work was to study the aggregation and determine the aggregate size of E. coli O55:B5. The mean hydrodynamic radius of the LPS aggregates was determined by NMR diffusometry and dynamic light scattering to 14 and 26 nm, respectively. The cryo-TEM technique revealed predominately spherical aggregates of 9-19 nm. We wish to report 10 ?g/ml as the aggregation start for LPS E. coli O55:B5 in PBS buffer, pH 7.2. We suggest that the aggregation is a continuous process that starts at 10 ?g/ml and proceeds up to 300 ?g/ml. © 2006.

  • 97.
    Bergström, Birgitta
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik. RISE Research Institutes of Sweden, Bioeconomy and Health, Agriculture and Food.
    Lång hållbarhet utan mögel - Slutrapport till Jordbruksverket, SJV2010Report (Other academic)
    Download full text (pdf)
    fulltext
  • 98.
    Berlin, J
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Environmental improvements of the post-farm dairy chain : production management by systems analysis methods2005Report (Refereed)
  • 99.
    Berlin, J
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Environmental improvements of the post-farm dairy chain : production management by systems analysis methods2005Report (Other academic)
  • 100.
    Berlin, J
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Environmental life cycle assessment (LCA) of ready meals : LCA of two meals; pork and chicken & screening assessments of six ready meals2010Report (Other academic)
    Download full text (pdf)
    fulltext
1234567 51 - 100 of 808
CiteExportLink to result list
Permanent link
Cite
Citation style
  • apa
  • ieee
  • modern-language-association-8th-edition
  • vancouver
  • Other style
More styles
Language
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
  • sv-SE
  • Other locale
More languages
Output format
  • html
  • text
  • asciidoc
  • rtf