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  • 801.
    Öhgren, Camilla
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Smakliga rätter för ökad konsumtion av nyttiga vegetabilier : slutrapport2010Report (Other academic)
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  • 802.
    Öhgren, Camilla
    et al.
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Langton, Maud
    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.
    Structure-fracture measurements of particulate gels2004In: Journal of Materials Science, ISSN 0022-2461, E-ISSN 1573-4803, Vol. 39, no 21, p. 6473-6482Article in journal (Refereed)
    Abstract [en]

    Images on a micron scale and the stress-strain behaviour of gel structures during tension were simultaneously recorded in real time using a mini fracture cell under the confocal laser scanning microscope (CLSM). ?-lactoglobulin gels tailor-made to vary in density, connectivity, thickness of strands and size of aggregates and clusters were used as a food model system. Amylopectin and gelatin were used to generate different types of ?-lactoglobulin network microstructures and also as a second continuous phase. Both rheological and structural differences in fragility between ?-lactoglobulin gels were verified according to the density of their aggregated network structure. A dense gel has a more brittle behaviour where the clusters are rigid and the crack propagates smoothly compared to a gel with an open network structure, which has a discontinuous crack growth, via a winding pathway around clusters, and also break-up of the pores far from the crack tip. Differences in the stretchability of the aggregated ?-lactoglobulin structure, induced by addition of amylopectin solution, were proved and related to differences in stress-strain behaviour and crack propagation. Gelatin gels in the pores between the ?-lactoglobulin clusters do not affect the structure of the ?-lactoglobulin network but make the fracture fragile giving a smooth fracture surface, cause continuous crack growth and fracture propagation through ?-lactoglobulin clusters. This is a consequence of that the mixed gel follows the behaviour of the gelatin gel when the gelatin phase is stronger than the ?-lactoglobulin network. © 2004 Kluwer Academic Publishers.

  • 803.
    Öhgren, Camilla
    et al.
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Loren, Niklas
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Altskär, Annika
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Hermansson, A.-M.
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Surface-directed structure formation of β-lactoglobulin inside droplets2011In: Biomacromolecules, ISSN 1525-7797, E-ISSN 1526-4602, Vol. 12, no 6, p. 2235-2242Article in journal (Refereed)
    Abstract [en]

    The morphology of β-lactoglobulin structures inside droplets was studied during aggregation and gelation using confocal laser scanning microscopy (CLSM) equipped with a temperature stage and transmission electron microscopy (TEM). The results showed that there is a strong driving force for the protein to move to the interface between oil and water in the droplet, and the β-lactoglobulin formed a dense shell around the droplet built up from the inside of the droplets. Less protein was found inside the droplets. The longer the β-lactoglobulin was allowed to aggregate prior to gel formation, the larger the part of the protein went to the interface, resulting in a thicker shell and very little material being left inside the droplets. The droplets were easily deformed because no network stabilizes them. When 0.5% emulsifier, polyglycerol polyresinoleat (PGPR), was added to the oil phase, the β-lactoglobulin was situated both inside the droplets and at the interface between the droplets and the oil phase; when 2% PGPR was added, the β-lactoglobulin structure was concentrated to the inside of the droplets. The possibility to use the different morphological structures of β-lactoglobulin in droplets to control the diffusion rate through a β-lactoglobulin network was evaluated by fluorescence recovery after photobleaching (FRAP). The results show differences in the diffusion rate due to heterogeneities in the structure: the diffusion of a large water-soluble molecule, FITC-dextran, in a dense particulate gel was 1/4 of the diffusion rate in a more open particulate β-lactoglobulin gel in which the diffusion rate was similar to that in pure water.

  • 804.
    Östergren, K
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    FUSIONS definitional frameword for food waste (FP7-rapport)2014Report (Other academic)
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  • 805.
    Östergren, Karin
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Productivity - the food industry challenge2010In: Food and Beverage International, Vol. 9, no 3, p. 36-37Article in journal (Refereed)
  • 806.
    Östergren, Karin
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Säker och miljöeffektiv livsmedelslogistik2009Report (Other academic)
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  • 807.
    Östergren, Karin
    et al.
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Sundström, B
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Berlin, Johanna
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Lorentzon, Katarina
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Johansson, B
    REELIV - Redskap för effektiv och resurssnål livsmedelsproduktion.2012Report (Other academic)
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  • 808.
    Sonesson, Ulf (Editor)
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Berlin, Johanna (Editor)
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Ziegler, Friederike (Editor)
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Environmental Assessment and Management in the Food Industry: Life Cycle Assessment and Related Approaches2010Book (Other academic)
    Abstract [en]

    Life cycle assessment (LCA) of production and processing in the food industry is an important tool for improving sustainability. Environmental assessment and management in the food industry reviews the advantages, challenges and different applications of LCA and related methods for environmental assessment, as well as key aspects of environmental management in this industry sector. Part one discusses the environmental impact of food production and processing, addressing issues such as nutrient management and water efficiency in agriculture. Chapters in Part two cover LCA methodology and challenges, with chapters focusing on different food industry sectors such as crop production, livestock and aquaculture. Part three addresses the applications of LCA and related approaches in the food industry, with chapters covering combining LCA with economic tools, ecodesign of food products and footprinting methods of assessment, among other topics. The final part of the book concentrates on environmental management in the food industry, including contributions on training, eco-labelling and establishing management systems. With its international team of editors and contributors, Environmental assessment and management in the food industry is an essential reference for anyone involved in environmental management in the food industry, and for those with an academic interest in sustainable food production. Reviews the advantages, challenges and different applications of LCA and related methods for environmental assessment. Discusses the environmental impact of food production and processing, addressing issues such as nutrient management and water efficiency in agriculture. Examines environmental management in the food industry, including contributions on training, eco-labelling and establishing management systems. 

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