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  • 1. Ahlgren, Serina
    et al.
    Björklund, Anna
    Ekman, Anna
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience, Environment.
    Berlin, Johanna
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Energi och Bioekonomi, Systemanalys.
    Börjesson, Pål
    Ekvall, Tomas
    Finnveden, Göran
    Janssen, Matty
    Strid, Ingrid
    Review of methodological choices in LCA of biorefinery systems - key issues and recommendations2015In: Biofuels, Bioproducts & Biorefining, Vol. 9, no 5, p. 606-19Article in journal (Refereed)
  • 2.
    Ahrné, Lilia
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience, Processing.
    Effect of Infrared Blanching on Enzyme Activity and Retention of β-Carotene and Vitamin C in Dried Mango2015In: Journal of Food Science, ISSN 0022-1147, E-ISSN 1750-3841, Vol. 80, no 6, p. E1235-E1242Article in journal (Refereed)
  • 3.
    Ahrné, Lilia
    et al.
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience, Processing.
    Eliasson, Lovisa
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience, Processing.
    Isaksson, Sven
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience, Processing.
    Erdogdu, Ferruh
    Experimental determination of penetration depths of various spice commodities (black pepper seeds, paprika powder and oregano leaves) under infrared radiation2015In: Journal of Food Engineering, Vol. 161, p. 75-81Article in journal (Refereed)
    Abstract [en]

    During infrared processing, transmitted energy is attenuated exponentially with penetration distance, and its intensity is gradually lost while passing through absorbing or scattering media. Penetration depth is a complex function of chemical composition of a food product, its physico-chemical state and physical properties and wavelength spectrum of energy source. Knowing penetration depth leads to better designing commercial sterilization processes for food products like spices. Therefore, the objective of this study was to determine penetration depth of various spices (paprika powder, black pepper and oregano) as a function of water activity under infrared processing conditions. For this purpose, spice samples were prepared at various water activity (aw) levels, and heat flux measurements were carried out to determine the penetration depth. Penetration depth was determined to increase with increasing aw for black pepper seeds and paprika powder while there was no significant change for oregano leaves as a function of aw. Knowing penetration depth is important to design an effective infra-red processing system and an important issue for surface pasteurization processes since infrared radiation effects on microbial inactivation decrease with sample thickness

  • 4.
    Ahrné, Lilia
    et al.
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience, Processing.
    Malafronte, Loredana
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience, Processing.
    Kaunisto, Erik
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience, Processing.
    Innings, F.
    Rasmuson, Anders
    Estimation of the effective diffusion coefficient of water in skim milk during single-drop drying2015In: Journal of Food Engineering, ISSN 0260-8774, E-ISSN 1873-5770, Vol. 147, p. 111-119Article in journal (Refereed)
    Abstract [en]

    This paper presents a new approach combining experimental methodology and modelling, developed to evaluate the effective diffusivity of water in skim milk during drying over a full range of water contents and temperatures. This parameter is important to support modelling of spray-drying processes and designing of equipment. The effective diffusion coefficient is evaluated using a combination of nuclear magnetic resonance (NMR) and parameter estimation. NMR is used to determine the temperature dependence and parameter estimation is used to estimate the water concentration dependence of the effective diffusivity of water in skim milk (0.90 on total weight basis) during drying by comparing the experimental data obtained using a suspended-drop method, which allows the recording of weight and temperature changes during drying, with the results of a distributed heat and mass transport model. The results indicate that the free-volume theory best predicts the dependence of the effective diffusion coefficient of water in skim milk. A mathematical correlation of effective diffusivity over a full range of water contents and temperatures (from 50 to 90°C) was obtained and experimentally successfully validated for concentrated skim milk (0.70 on total weight basis).

  • 5.
    Ahrné, Lilia
    et al.
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience, Processing.
    Shenoy, Pooja
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience, Processing.
    Innings, F.
    Fitzpatrick, J.
    Tanmmel, K
    Evaluation of a digital colour imaging system for assessing the mixture quality of spice powder mixes by comparison with a salt conductivity method2015In: Powder Technology, Vol. 286, p. 48-54Article in journal (Refereed)
    Abstract [en]

    Mixture quality or homogeneity analysis is a crucial step in powder industries to evaluate if the final product meets the requisite standards and therefore industries prefer a method that is reliable and easy to use. In this study the mixture quality of food powder mixtures that differ in mixability and number of components is studied by using digital colour imaging method (DCI) and comparing it with a salt conductivity method. Two binary food and two quaternary food powder mixtures with different coloured particles were studied. Salt was one of the key ingredients commonly used in all the mixtures. Samples were taken at specific times during mixing. The digital colour imaging method was used to measure colour of each sample and salt conductivity analysis measured the corresponding concentration of salt in each sample. Coefficient of variation (CoV) was used to determine the homogeneity of the mixture. Results showed that both methods gave similar results for the well mixing paprika-salt mixture however the DCI method did not work for the oregano-salt mixture which was highly segregating in nature. When the colour difference between the powders was high the DCI method showed a good trend with the salt concentration method. When quaternary mixture consisting of similar coloured particles and segregating particles was used this trend was weaker as compared to the mixture that consisted of cohesive powders that mixed well with each other although they had some particles that were similarly coloured. Overall it showed that DCI method has potential for use by industries that can analyse powder mixtures with components that have differences in colour and that are not strongly segregating in nature

  • 6.
    Ahrné, Lilia
    et al.
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience, Processing.
    Xanthakis, Epameinondas
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience, Processing.
    van Ommen, Ruud
    Flowability characterization of nanopowders2015In: Powder Technology, Vol. 286, p. 156-163Article in journal (Refereed)
    Abstract [en]

    The applications of nanopowders are increasing significantly over the last years. In most of these applications, the flow behavior of the nanopowders seems to be a complicated, multiparametric but critical issue for the proper design of the processes. We have investigated, classified and compared several different metal oxide nanoparticles with respect to their flow properties. The flow properties of titania, silica and alumina hydrophilic nanopowders as well as their corresponding hydrophobic counterparts were determined by means of an annular shear cell powder flow tester (PFT). All the tested powders showed difficulties in flow while the titania nanopowders showed the highest difficulty among them. The results acquired regarding the compressibility, the flow functions and the effective angle of internal friction revealed that in all the cases the hydrophobic nanopowder seemed to be more cohesive than its hydrophilic counterpart. Moreover, the nanoparticles, no matter their polarity, showed negligible hygroscopicity while in the case of the alumina nanopowders the flow properties can be significantly influenced by ca. 1% (w/w) of moisture content.

  • 7.
    Almeida, Cheila
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience.
    The seafood market in Portugal: Driving forces and consequences2015In: Marine Policy, Vol. 61, p. 87-94Article in journal (Refereed)
    Abstract [en]

    Portugal has the third highest seafood consumption per capita in the world and current patterns of seafood consumption are linked to how seafood products were embodied in the Portuguese society. The objective of this research is to understand Portuguese seafood consumption's main drivers and its consequences. For that official statistics were analyzed and a literature review on seafood consumption was undertaken. Portuguese seafood consumption is characterized by a wide diversity of species and preparing modes, when compared to other countries in Europe. Cod (salted and dried), does not exist in Portuguese waters but due to several factors, such as politics, religion and tradition, became the main species in Portuguese seafood consumption, representing around 38% of the national seafood demand. Five drivers are suggested to explain why Portuguese eat so much seafood: geography, marine resources, fisheries, social forces and politics; and consequences for the environment, economy and health are discussed. Hence while most dietary recommendations advise an increase in fish consumption is not applicable to Portugal and a more sustainable seafood consumption for the future is advocated

  • 8.
    Almeida, Cheila
    et al.
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience.
    Altintzoglou, Themistoklis
    Cabral, Henrique
    Vaz, Sofia Guedes
    Does seafood knowledge relate to more sustainable consumption?2015In: British Food Journal, ISSN 0007-070X, E-ISSN 1758-4108, Vol. 117, p. 894-914Article in journal (Refereed)
    Abstract [en]

    Purpose – Portugal is a country with one of the highest seafood consumption per capita in the world. The purpose of this paper is to understand the Portuguese knowledge and attitudes towards seafood and relate it to consumers’ environmental conscious. Design/methodology/approach – Using an internet-based survey the authors investigated the relation of socio-demographic variables to consumption frequency and how knowledge about seafood is associated with interest in different information when purchasing seafood products. Findings – Results demonstrate consumption of a high diversity of species. Tuna and cod are the top species related to convenience and food traditions. There is a preference to consume seafood mostly at home and prepared grilled. Differences between higher and lower knowledgeable consumers’ related to seafood, show that the first ones have a more diversified use of species and high prevalence of small pelagic fish. Research limitations/implications – The findings are influenced by the sample obtained, which overrepresents well-educated and higher income people. Moreover the self-reported consumption can be biased by individuals own perceptions and different seafood products. Better estimations of consumption frequency could result from asking more detailed information, as such as by species or meal occasions. Practical implications – Portuguese consumers have high knowledge about seafood but it is not necessarily related to sustainable choices. To help in sustainable seafood choices it might be more effective to promote existing habits based on Portuguese traditions that still are good alternatives for the marine environment. Originality/value – A higher consumer’s knowledge does not necessarily mean more sustainability

  • 9.
    Altskär, Annika
    et al.
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience, Structure Design.
    Wallin, M.
    Nordstierna, L.
    Andersson, M.
    Meso-ordered PEG-based particles2015In: Langmuir, ISSN 0743-7463, E-ISSN 1520-5827, Vol. 31, p. 13-16Article in journal (Refereed)
    Abstract [en]

    We report on the formation of meso-ordered hydrogel particles by cross-linking poly(ethylene glycol) diacrylate (PEG-DA) in the presence of surfactants in a confined environment. The results demonstrated that well-ordered mesoporous hydrogel particles having a pore size of about 5 nm could be formed. It is suggested that these meso-ordered hydrogel particles might have unique drug-delivery capabilities

  • 10.
    Amani, Pegah
    et al.
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience, Environment.
    Aschemann-Witzel, Jessica
    de Hooge, Ilona
    Bech-Larsen, Tino
    Oostindjer, Marije
    Consumer-Related Food Waste: Causes and Potential for Action2015In: Sustainability, Vol. 7, p. 6457-77Article in journal (Refereed)
  • 11.
    Andersson, H.
    et al.
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience. Chalmers University of Technology, Gothenburg, Sweden.
    Häbel, H.
    Chalmers University of Technology, Gothenburg, Sweden.
    Olsson, A.
    Chalmers University of Technology, Gothenburg, Sweden.
    Sandhagen, S.
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience. Chalmers University of Technology, Gothenburg, Sweden.
    von Corswant, C.
    AstraZeneca R&D Mölndal, Sweden.
    Hjärtstam, J.
    AstarZeneca R&D Mölndal, Sweden.
    Persson, M.
    Chalmers University of Technology, Gothenburg, Sweden.
    Stading, M.
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience, Structure Design. Chalmers University of Technology, Gothenburg, Sweden.
    Larsson, A.
    Chalmers University of Technology, Gothenburg, Sweden.
    The influence of the molecular weight of the water-soluble polymer on phase-separated films for controlled release2016In: International Journal of Pharmaceutics, ISSN 0378-5173, E-ISSN 1873-3476, Vol. 511, no 1, p. 223-235Article in journal (Refereed)
    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. © 2016

  • 12.
    Andersson, Malin
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience.
    Protein enriched foods and healthy ageing: Effects of almond flour, soy flour and whey protein fortification on muffin characteristics2016Report (Other academic)
  • 13.
    Arinder, Pernilla
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience, Microbiology.
    Matematisk modellering av hur bakterier kontaminerar, överlever och tillväxer i produktionsmiljö vid hantering av livsmedel.2015Report (Refereed)
    Abstract [sv]

    Two alternatives of computational models to simulate the contamination has been produced in the Mat Lab. The models are based on the transfer of bacteria between the hands, chicken, knife, cutting board, salad, and tap and also reduction of bacteria by washing the cutting board, and growth on cutting board. The input of the transmission, reduction and growth have been adopted on the basis of support from the literature data. In the simpler contamination model the contamination is only calculated in one direction. In the more complex model the transfer of bacteria that occurs from both sides at a touch has been taken into account, ie, if a person touch a cutting board, bacteria is transferred from the hand to the cutting board and also from the cutting board to the hand. Calculations were performed with matrix calculation. The results from the two models differ in the simulations. The more repeated contacts taken with the more bacteria spread from a contaminated hand at the start of the scenario to the final product. Models provide a guide to the factors in the spread of bacteria that are most important.

  • 14.
    Arinder, Pernilla
    et al.
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience.
    Johannessson, Pär
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Bygg och Mekanik.
    Karlsson, Ingela
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience.
    Borch, Elisabeth
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience.
    Transfer and Decontamination of S. aureus in Transmission Routes Regarding Hands and Contact Surfaces2016In: PLoS ONE, ISSN 1932-6203, E-ISSN 1932-6203, Vol. 11, no 6, article id e0156390Article in journal (Refereed)
  • 15.
    Arinder, Pernilla
    et al.
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience, Microbiology.
    Karlsson, Richard
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience, Microbiology.
    Mikrobiologiska risker vid odling av kryddor på friland och hantering till färdig produkt2015Report (Refereed)
    Abstract [sv]

    Under primärproduktionen och vidareförädling via torkning av kryddor kan kontamination ske med sjukdomsframkallande mikroorganismer, vilket kan orsaka att personer som konsumerar produkter blir sjuka. Det är inte säkert att vidare behandling av kryddorna såsom värme sker innan konsumtion och därmed sker ingen reduktion av mikroorganismer. Kryddorna kan, om de är råvara i andra produkter och om de är kontaminerade med sjukdomsframkallande mikroorganismer, kontaminera de nya produkterna. För att minska sannolikheten att detta sker måste smittkällor och spridningsvägar kontrolleras och styras i möjligaste mån. Detta innebär att det måste finnas effektiva grundförutsättningar, det vill säga rutiner för hur odling, bevattning, gödsling, skörd, torkning, lagring med mera utförs för att minimera den mikrobiologiska kontamineringen och tillväxten av mikroorganismer på kryddorna. Om man med dessa grundförutsättningar som bas i processen utför en faroanalys och implementerar åtgärder för att styra farorna enligt HACCP-metodiken får man säkra kryddor som inte medför någon fara för slutkonsumenten oavsett användning.

  • 16.
    Aschemann-Witzel, J.
    et al.
    Aarhus Univ., Aarhus, Denmark.
    de Hooge, I.
    Wageningen Univ., Wageningen, Netherlands.
    Normann, A.
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience, Flavour.
    Consumer-Related Food Waste: Role of Food Marketing and Retailers and Potential for Action2016In: Journal of International Food and Agribusiness MarketingArticle in journal (Refereed)
    Abstract [en]

    Food waste has received increasing attention in recent years. As part of their corporate social responsibility strategies, food supply chain actors have started to act towards avoiding and reducing food waste. Based on a literature review, an expert interview study, and example cases, we discuss food marketing and the role and responsibility of retail. Food marketing and retailing contribute to consumer-related food waste via decisions on date labeling, packaging sizes and design elements, and pricing strategies encouraging overpurchase, as well as communication shifting consumer priorities to the disadvantage of food waste avoidance. Potential actions to tackle food waste relate to improved packaging and information, altering pricing strategies, and cooperation with other actors across the supply chain. Three cases highlight the extent to which moral and strategic motives are interlinked and that there are opportunities for competitive advantage through corporate social responsibility and a business case for sustainability in the area of food waste. 2016 Copyright

  • 17.
    Baderstedt, Erik
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience, Processing.
    Skill development in food professionals: a European study2015In: European Food Research and Technology, Vol. 240, no 5, p. 871-84Article in journal (Refereed)
    Abstract [en]

    The food sector is the largest employer in the European Union, yet it ranks low in innovation and few educated young people pursue food careers. Updating both the skills and the image of food science and technology professionals (FSTs) first requires understanding the current situation. This work compares the view of currently employed FSTs (3,007) with that of food science and technology (FST) employers (602) regarding skills and when and where they should be developed. European FSTs responded to a web-based survey in 2011 and 2012, and FST employers responded to an e-mail-based survey and/or attended brainstorming workshops from 2009 to 2012. Soft skills, especially those related with communication, were the best evaluated by both groups, whereas technical non-food skills were in the lowest positions. FSTs were judged qualified by their employers in some food skills (food safety and quality, product development, production), while others (engineering maintenance, consumer and nutritional sciences, environmental issues) were more poorly evaluated. In general, FSTs believe themselves to be well qualified by higher education programs, and most of them do not continue training once they are working, with the notable exception of those that achieve positions of high responsibility. However, employers appeared to disagree, recommending that education and training in soft, food and technical skills continue throughout working life. Additionally, they recommended more frequent reinforcement of soft than of food or technical skills. A competitive food sector requires FSTs of the highest quality, and understanding the view of FSTs and their employees can contribute to improved training and thus benefit the European food sector

  • 18.
    Baky, Andras
    et al.
    RISE, SP – Sveriges Tekniska Forskningsinstitut, JTI Institutet för Jordbruks- och Miljöteknik.
    Widerberg, Anna
    Landquist, Birgit
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience.
    Norberg, Ida
    RISE, SP – Sveriges Tekniska Forskningsinstitut, JTI Institutet för Jordbruks- och Miljöteknik.
    Berlin, Johanna
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience.
    Engström, Jonas
    Svanäng, Karin
    Lorentzon, Katarina
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience.
    Cronholm, Lars-Åke
    Pettersson, Ola
    Sveriges primärproduktion och försörjning av livsmedel: möjliga konsekvenser vid en brist på fossil energi2013Report (Refereed)
  • 19.
    Barr, Ulla-Karin
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience, Environment.
    Minska överproduktionen i storkök: Laga mat till gästen- inte till komposten eller fjärrvärmeverket (SJV projekt - Dnr 19-698/11/ SX20103)2015Report (Refereed)
  • 20. Bengtsson, Kenneth
    et al.
    Kristoffer, Gunnartz
    Bergman, Annika
    Domeij, Åsa
    Eksvärd, Jan
    Larshans, Per
    Lindroth, Erik
    Lindvall, Kerstin
    Sonesson, Ulf
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience, Environment.
    Throne Holst, Alexander
    Nilsson, Björn O
    Ankarcrona, Carolina
    Ökad hållbarhet i hela livsmedelskedjan, Debattartikel SvD2016Other (Other (popular science, discussion, etc.))
  • 21.
    Berlin, Johanna
    et al.
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Energi och Bioekonomi, Systemanalys.
    Ekman, Anna
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience, Environment.
    Ahlgren, Serina
    Björklund, Anna
    Karlsson, Hanna
    Börjesson, Pål
    Ekvall, Tomas
    Finnveden, Göran
    Strid, Ingrid
    Review of methodological choices in LCA of biorefinery systems - key issues and recommendations2015In: Biofuels, Bioproducts and Biorefining, ISSN 1932-104X, E-ISSN 1932-1031, Vol. 9, no 5, p. 606-19Article in journal (Refereed)
  • 22.
    Berta, M
    et al.
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience.
    Muskens, E
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience. University of Applied Sciences HAS Den Bosch, .
    Schuster, E
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience.
    Stading, M
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience. Chalmers University of Technology, Gotehnburg, Sweden.
    Rheology of natural and imitation mozzarella cheese at conditions relevant to pizza baking2016In: International Dairy Journal, ISSN 0958-6946, E-ISSN 1879-0143, Vol. 57, p. 34-38Article in journal (Refereed)
    Abstract [en]

    The rheology of mozzarella and imitation cheese was studied at 60 °C, with small amplitude oscillatory shear (SAOS), shear and extensional flow measurement at low strain rates in the range 0.01-1 s-1. These conditions were chosen to replicate those experienced by the cheese during pizza baking and consumption. The extensional viscosity measurements were carried out by means of hyperbolic contraction flow, an alternative method to traditional extensional measurements. The extensional viscosity measured by hyperbolic contraction flow was related to the cheese elasticity and consequently to its stretchability, a major quality characteristic when this is consumed on pizza pies. The rheology of the two cheese materials could be explained by the structural observations made by confocal laser scanning microscopy (CLSM). © 2016 Elsevier Ltd.

  • 23.
    Berta, M
    et al.
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience.
    Wiklund, J
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience.
    Kotzé, R
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience. FPRC - Flow Process and Rheology Centre, Cape Peninsula University of Technology, Soutrh Africa.
    Stading, M
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience. Chalmers University of Technology, Gothenburg, Sweden.
    Correlation between in-line measurements of tomato ketchup shear viscosity and extensional viscosity2016In: Journal of Food Engineering, ISSN 0260-8774, E-ISSN 1873-5770, Vol. 173, p. 8-14Article in journal (Refereed)
    Abstract [en]

    The viscosity and shear thinning behavior are essential characteristics of tomato ketchup. A real-time monitoring of those characteristics during processing is important to obtain a good quality of the final product and to reduce production waste. This work investigates the measurement of rheological in-line flow properties of tomato ketchup, using a real-time technique that combines ultrasound velocity profiling (UVP) and pressure difference (PD) assessment. In-line data were compared to those obtained off-line using a rotational viscometer. There was a poor correlation with the Bostwick measurement, whereas the flow curves calculated from flow velocimetry data were very similar to those measured off-line. The extensional viscosity of ketchup was determined through the measurement of Hyperbolic Contraction Flow; the curve followed a trend similar to that for the shear viscosity over the deformation rate investigated. © 2015 Elsevier Ltd. All rights reserved.

  • 24.
    Berta, Marco
    et al.
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience, Structure Design.
    Gmoser, Rebecca
    Krona, Annika
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience, Structure Design.
    Stading, Mats
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience, Structure Design.
    Effect of viscoelasticity on foam development in zein-starch dough2015In: LWT - Food Science and Technology, Vol. 63, no 2, p. 1229-35Article in journal (Refereed)
    Abstract [en]

    Above the zein glass transition temperature (~40°C), the viscoelasticity of zein-starch dough is similar to that of gluten. This is of interest because this dough might be used to develop gluten-free products, although it has certain limitations such as workability and aging at room temperature. The most effective way to decrease the dough glass transition temperature is to use a plasticizer, which also influences the viscosity. In this study, viscoelastic zein-starch dough samples were prepared with several concentrations of citric acid as the plasticizer, and the effect of viscoelasticity on crumb structure formation during baking was investigated. Extensional viscosity was correlated with the average bubble size after baking. We found that viscosity could be predicted for this system by measuring the shear viscosity, whereby the Trouton ratio was near-constant for the range of plasticizer concentrations investigated. In addition, our dynamic mechanical analysis (DMA) revealed that bubble growth occurs mainly when the dough reaches 100°C, due to a combination of steam formation and thermal softening of the matrix. At higher temperatures, hardening occurs due to drying and zein crosslinking.

  • 25.
    Berta, Marco
    et al.
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience, Structure Design.
    Stading, Mats
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience, Structure Design.
    Martín-Alfonso, J.E.
    Valencia, C.
    Shear and extensional rheology of xanthan and guar gum solutions2015In: IBEREO 2015, 2015Conference paper (Other academic)
  • 26.
    Broberg, Agneta
    et al.
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience, Flavour.
    Hall, Gunnar
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience, Flavour.
    Åström, Annika
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience, Flavour.
    Dietary animal and plant protein intakes and their associations with obesity and cardio-metabolic indicators in European adolescents: The HELENA cross-sectional study2015In: Nutrition Journal, Vol. 14, no 1Article in journal (Refereed)
    Abstract [en]

    Background: Previous studies suggest that dietary protein might play a beneficial role in combating obesity and its related chronic diseases. Total, animal and plant protein intakes and their associations with anthropometry and serum biomarkers in European adolescents using one standardised methodology across European countries are not well documented. Objectives: To evaluate total, animal and plant protein intakes in European adolescents stratified by gender and age, and to investigate their associations with cardio-metabolic indicators (anthropometry and biomarkers). Methods: The current analysis included 1804 randomly selected adolescents participating in the HELENA study (conducted in 2006-2007) aged 12.5-17.5 y (47% males) who completed two non-consecutive computerised 24-h dietary recalls. Associations between animal and plant protein intakes, and anthropometry and serum biomarkers were examined with General linear Model multivariate analysis. Results: Average total protein intake exceeded the recommendations of World Health Organization and European Food Safety Authority. Mean total protein intake was 96 g/d (59% derived from animal protein). Total, animal and plant protein intakes (g/d) were significantly lower in females than in males and total and plant protein intakes were lower in younger participants (12.5-14.9 y). Protein intake was significantly lower in underweight subjects and higher in obese ones; the direction of the relationship was reversed after adjustments for body weight (g/(kg.d)). The inverse association of plant protein intakes was stronger with BMI z-score and body fat percentage (BF%) compared to animal protein intakes. Additionally, BMI and BF% were positively associated with energy percentage of animal protein. Conclusions: This sample of European adolescents appeared to have adequate total protein intake. Our findings suggest that plant protein intakes may play a role in preventing obesity among European adolescents. Further longitudinal studies are needed to investigate the potential beneficial effects observed in this study in the prevention of obesity and related chronic diseases.

  • 27.
    Båth, Klara
    et al.
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience, Microbiology.
    Borch, Elisabeth
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience, Microbiology.
    Johansson, M
    Inter-relationships between the metrics of instrumental meat color and microbial growth during aerobic storage of beef at 4°C2015In: Acta Agriculturae Scandinavica A: Animal Sciences, Vol. 65, no 2, p. 97-106Article in journal (Refereed)
    Abstract [en]

    The objective of this study was to investigate the inter-relationships between changes in beef color and microbial growth when steaks from longissimus thoracis et lumborum muscles were overwrapped with polyvinyl chloride film and stored at 4°C. At day 0, 4, 7 and 10 instrumental color (CIE L*, a*, b* and spectral scans) and microbial counts were measured. Bacterial communities were characterized through Terminal Restriction Fragment Length Polymorphism analysis. Both meat discoloration and microbial spoilage occurred at day 10. Total viable count, Enterobacteriaceae count and the relative abundance of Pseudomonas spp. and Acinetobacter spp. were significantly correlated with color metrics associated with discoloration. These findings indicate that meat discoloration and microbial growth may not be totally independent effects and changes in a*, Chroma and hue angle may be an indicator of meat spoilage under this specific storage condition. Meanwhile, Enterobacteriaceae and aerobic bacteria might play important roles in meat discoloration.

  • 28.
    Båth, Klara
    et al.
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience, Microbiology.
    Ferrentino, G.
    Tamburini, S.
    Foladori, P.
    Spilimbergo, S.
    Jousson, O.
    Application of culture-independent methods for monitoring Listeria monocytogenes inactivation on food products2015In: Process Biochemistry, ISSN 1359-5113, E-ISSN 1873-3298, Vol. 50, p. 188-193Article in journal (Refereed)
    Abstract [en]

    When new food processing technologies are investigated as alternative to traditional thermal pasteurization processes, conventional cultivation-based methods are usually applied to evaluate microbial concentration before and after the treatment to determine the process efficiency. However, these standard methods lead to a typical underestimation of the microbes present in the sample, which may represent an issue when pathogenic strains have to be detected. Here, the efficiency of SC-CO2 pasteurization treatment in the inactivation of Listeria monocytogenes spiked on cured ham skin surface was evaluated using plate counts, flow cytometry (FCM) coupled with SYBR-Green I (SYBR-I) and propidium iodide (PI), and propidium monoazide quantitative PCR (PMA-qPCR), at different process conditions. SC-CO2 best performed at 12 MPa, 45 and 50 °C, resulting in a 7.5 log reduction of cultivable cells quantified by plate counts after 15 min of treatment, while FCM and PMA-qPCR revealed a 4 log and 2 log reduction of intact cells, respectively. This striking difference between culture-based and culture-independent quantification methods was independent from treatment time and indicated that a large fraction of the cells lost cultivability after treatment but maintained an intact membrane, likely entering in a so-called Viable But Not Culturable (VBNC) state. Our study highlights the usefulness of FCM and PMA-qPCR to assess the viability status of microbial populations and support their application in microbiological quality control in the food industry, in particular when mild pasteurization technologies are used.

  • 29.
    Cashion, T.
    et al.
    Dalhousie University, Halifax, Canada.
    Hornborg, S.
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience, Environment.
    Ziegler, F.
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience, Environment.
    Hognes, E. S.
    SINTEF Fisheries and Aquaculture, Trondheim, Norway.
    Tyedmers, P.
    Dalhousie University, Halifax, Canada.
    Review and advancement of the marine biotic resource use metric in seafood LCAs: a case study of Norwegian salmon feed2016In: International Journal of Life Cycle AssessmentArticle in journal (Refereed)
    Abstract [en]

    Purpose: Seafood life cycle assessment (LCA) studies have adopted the primary production required (PPR) indicator to account for the impact of these production systems (e.g., capture fisheries or aquaculture) on the ecosystems they harvest wild inputs from. However, there exists a large diversity in the application of methods to calculate PPR, and current practice often does not consider species- and ecosystem-specific factors. Here, we critically examine current practice and propose a refined method for applying the PPR metric in seafood LCAs. Methods: We surveyed seafood LCAs that quantify PPR, or its derivatives, to examine the diversity of practice. We then defined and applied a refined method to a case study of the average Norwegian salmon feed in 2012. This refined method incorporates species-specific fishmeal and oil yields, source ecosystem-specific transfer efficiencies and expresses results as a percentage of total ecosystem production that PPR represents. Results were compared to those using previously applied methods based on the literature review, and the impact of uncertainty and natural variability of key input parameters was also assessed using Monte Carlo simulation. Results and discussion: From the literature review, most studies do not incorporate species-specific fishmeal and oil yields or ecosystem-specific transfer efficiencies when calculating PPR. Our proposed method, which incorporated source species- and ecosystem-specific values for these parameters, provides far greater resolution of PPR than when employing global average values. When alternative methods to calculate PPR were applied to marine inputs to Norwegian salmon feeds, resulting PPR values were similar for some sources of fishmeal and oil. For other species, such as Atlantic herring from ecosystems with low transfer efficiencies, there was a large divergence in resulting PPR values. For combined inputs to Norwegian salmon feeds in 2012, the refined method resulted in a total PPR value that is three times higher than would result using the currently standard method signaling that previous LCA research may have substantially underestimated the marine biotic impacts of fishery products. Conclusions: While there exists a great diversity of practice in the application of the PPR indicator in seafood LCA, the refined method should be adopted for future LCA studies to be more specific to the context of the study. © 2016 Springer-Verlag Berlin Heidelberg

  • 30.
    Cederberg, Christel
    et al.
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience, Environment.
    Landquist, Birgit
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience, Environment.
    Molander, Sverker
    Tidåker, Pernilla
    SP - Sveriges Tekniska Forskningsinstitut / Energiteknik (ET).
    Jordbrukets ekosystemtjänster: från koncept till gårdsbaserade indikatorer2016Report (Other academic)
  • 31.
    Craig, M
    et al.
    Chalmers University of Technology, Gothenburg, Sweden; Mölnlycke Health Care, Gothenburg, Sweden.
    Altskär, A
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience. Chalmers University of Technology, Gothenburg, Sweden.
    Nordstierna, L
    Chalmers University of Technology, Gothenburg, Sweden; .
    Holmberg, K
    Chalmers University of Technology, Gothenburg, Sweden.
    Bacteria-triggered degradation of nanofilm shells for release of antimicrobial agents2016In: Journal of materials chemistry. B, ISSN 2050-750X, E-ISSN 2050-7518, Vol. 4, no 4, p. 672-682Article in journal (Refereed)
    Abstract [en]

    Due to an increase in lifestyle diseases in the developed world, the number of chronic wounds is increasing at a fast pace. Chronic wound infections are common and systemic antibiotics are usually used as a treatment. In this paper we describe an approach to encapsulate antimicrobial agents in hollow microcapsules covered with a nanofilm shell that degrades through the action of a virulence factor from Pseudomonas aeruginosa. The shell was assembled using the layer-by-layer (LbL) technique with poly-l-lysine and hyaluronic acid. The microcapsules were loaded with a model substrate or a drug. By crosslinking the components in the nanofilm, the film remained intact when exposed to human wound proteases. However, the film was degraded and the drug exposed when in contact with Pseudomonas aeruginosa's Lys-X specific protease IV. The antimicrobial efficacy of the drug-loaded microcapsules was confirmed by exposure to virulent Pseudomonas aeruginosa. The current study contributes to the establishment of a release platform for targeted treatment of topical infections with the aim of minimizing both overexposure to drugs and development of bacterial resistance. © 2015 The Royal Society of Chemistry.

  • 32. Dalvi-Isfahan, M.
    et al.
    Hamdami, N.
    Le-Bail, A.
    Xanthakis, E.
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience.
    The principles of high voltage electric field and its application in food processing: A review2016In: Food Research International, ISSN 0963-9969, E-ISSN 1873-7145Article in journal (Refereed)
    Abstract [en]

    Food processing is a major part of the modern global industry and it will certainly be an important sector of the industry in the future. Several processes for different purposes are involved in food processing aiming at the development of new products by combining and/or transforming raw materials, to the extension of food shelf-life, recovery, exploitation and further use of valuable compounds and many others. During the last century several new food processes have arisen and most of the traditional ones have evolved. The future food factory will require innovative approaches food processing which can combine increased sustainability, efficiency and quality. Herein, the objective of this review is to explore the multiple applications of high voltage electric field (HVEF) and its potentials within the food industry. These applications include processes such as drying, refrigeration, freezing, thawing, extending food shelf- life, and extraction of biocompounds. In addition, the principles, mechanism of action and influence of specific parameters have been discussed comprehensively. © 2016.

  • 33.
    Dalvi-Isfahan, Mohsen
    et al.
    Isfahan University of Technology, Iran.
    Hamdami, Nasser
    Isfahan University of Technology, Iran.
    Le-Bail, Alain
    UMR GEPEA (CNRS 6144), ENITIAA, France.
    Xanthakis, Epameinondas
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience.
    The principles of high voltage electric field and its application in foodprocessing: A review2016In: Food Research InternationalArticle, review/survey (Refereed)
    Abstract [en]

    Food processing is a major part of the modern global industry and it will certainly be an important sector of the industry in the future. Several processes for different purposes are involved in food processing aiming at the development of new products by combining and/or transforming raw materials, to the extension of food shelf-life, recovery, exploitation and further use of valuable compounds and many others. During the last century several new food processes have arisen and most of the traditional ones have evolved. The future food factory will require innovative approaches food processing which can combine increased sustainability, efficiency and quality. Herein, the objective of this review is to explore the multiple applications of high voltage electric field (HVEF) and its potentials within the food industry. These applications include processes such as drying, refrigeration, freezing, thawing, extending food shelf- life, and extraction of biocompounds. In addition, the principles, mechanism of action and influence of specific parameters have been discussed comprehensively.

  • 34.
    de Knegt, Leonardo
    et al.
    Technical University of Denmark, Kongens Lyngby, Denmark..
    Pires, Sara M
    Technical University of Denmark, Søborg, Denmark.
    Löfström, Charlotta
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience, Microbiology. Technical University of Denmark, Søborg, Denmark.
    Sörensen, Gitte
    Technical University of Denmark, Søborg, Denmark.
    Pedersen, Karl
    Technical University of Denmark, Frederiksberg, Denmark..
    Torpdahl, Mia
    Statens Serum Institut, Copenhagen, Denmark..
    Nielsen, Eva M
    Statens Serum Institut, Copenhagen, Denmark..
    Hald, T
    Technical University of Denmark, Kongens Lyngby, Denmark..
    Application of Molecular Typing Results in Source Attribution Models: The Case of Multiple Locus Variable Number Tandem Repeat Analysis (MLVA) of Salmonella Isolates Obtained from Integrated Surveillance in Denmark.2016In: Risk Analysis, ISSN 0272-4332, E-ISSN 1539-6924, Vol. 36, no 3, p. 571-588Article in journal (Refereed)
    Abstract [en]

    Salmonella is an important cause of bacterial foodborne infections in Denmark. To identify the main animal-food sources of human salmonellosis, risk managers have relied on a routine application of a microbial subtyping-based source attribution model since 1995. In 2013, multiple locus variable number tandem repeat analysis (MLVA) substituted phage typing as the subtyping method for surveillance of S. Enteritidis and S. Typhimurium isolated from animals, food, and humans in Denmark. The purpose of this study was to develop a modeling approach applying a combination of serovars, MLVA types, and antibiotic resistance profiles for the Salmonella source attribution, and assess the utility of the results for the food safety decisionmakers. Full and simplified MLVA schemes from surveillance data were tested, and model fit and consistency of results were assessed using statistical measures. We conclude that loci schemes STTR5/STTR10/STTR3 for S. Typhimurium and SE9/SE5/SE2/SE1/SE3 for S. Enteritidis can be used in microbial subtyping-based source attribution models. Based on the results, we discuss that an adjustment of the discriminatory level of the subtyping method applied often will be required to fit the purpose of the study and the available data. The issues discussed are also considered highly relevant when applying, e.g., extended multi-locus sequence typing or next-generation sequencing techniques.

  • 35. Eduardo, M.
    et al.
    Svanberg, U.
    Ahrné, L.
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience.
    Effect of hydrocolloids and emulsifiers on the shelf-life of composite cassava-maize-wheat bread after storage2016In: Food Science & Nutrition, E-ISSN 2048-7177, Vol. 4, no 4, p. 636-644Article in journal (Refereed)
    Abstract [en]

    The objective of this study was to evaluate the effect of hydrocolloids and/or emulsifiers on the shelf-life of composite cassava-maize-wheat (ratio 40:10:50) reference bread during storage. Added hydrocolloids were carboxymethylcellulose (CMC) and high methoxyl pectin (HM pectin) at a 3% level (w/w) and/or the emulsifiers diacetyl tartaric acid esters of monoglycerides (DATEM), lecithin (LC), and monoglycerides (MG) at a 0.3% level (w/w). After 4 days of storage, composite breads with MG had comparatively lower crumb moisture while crumb density was similar in all breads. The reference bread crumb firmness was 33.4 N, which was reduced with an addition of DATEM (23.0 N), MG (29.8 N), CMC (24.6 N) or HM pectin (22.4 N). However, the CMC/DATEM, CMC/LC, and HM pectin/DATEM combinations further reduced crumb firmness to <20.0 N. The melting peak temperature was increased from 52 C to between 53.0 C and 57.0 C with added hydrocolloids and/or emulsifiers. The melting enthalpy of the retrograded amylopectin was lower in composite bread with hydrocolloids and emulsifiers, 6.7–11.0 J/g compared to 20.0 J/g for the reference bread. These results show that emulsifiers in combination with hydrocolloids can improve the quality and extend the shelf-life of composite cassava-maize-wheat breads. © 2015 The Authors. Food Science & Nutrition published by Wiley Periodicals, Inc.

  • 36.
    Ekman, Susanne
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience, Flavour.
    Aktivt åldrande - test av acceptans och koncept av färdigrätter anpassade för äldre2015Report (Refereed)
    Abstract [sv]

    I Sverige, liksom i övriga Europa och större delen av världen, ökar andelen äldre stort. Mellan 2010 och 2030 beräknas antalet européer över 65 år att öka med nästan 40%. Vidare beräknas alltfler att uppnå en ålder av minst 100 år. Men gruppen äldre är stor och heterogen, den omfattar allt från nyblivna pensionärer till mycket gamla personer. Oberoende av ålder är de individuella variationerna stora. Det är av stor vikt att beakta den heterogenitet som präglar gruppen och se den äldre delen av befolkningen som bestående av många olika undergrupper med differentierade krav, önskemål och behov. Aktivt Åldrande – individuellt anpassade måltidslösningar för hälsa och livskvalitet hos äldre är ett treårigt projekt som startades i januari 2014 för att finna nya vägar för måltider och måltidsdistribution för äldre. En av projektets sex ”work packages” har syftat till att utveckla mat- och måltidskoncept där stor vikt har lagts vid matens och måltidens sensoriska egenskaper, dess textur och näringsinnehåll. Med utgångspunkt i tre olika varianter av kommersiella färdigrätter (A-kosträtter), togs tre närings- och proteinberikade E-kosträtter (energität kost) fram i projektet. Dessa sex rätter utvärderades av en grupp äldre respondenter (rp) med syfte att jämföra A-kosträtten med motsvarande E-kosträtt avseende; om det förelåg en objektiv skillnad på såserna i smak- och/eller konsistens samt utvärdera acceptansen av rätterna och måltidskonceptet ”en liten varmrätt med dessert”. Resultatet visade att rp kunde skilja de tre såserna åt när det gällde smak och/eller konsistens. Två E-kostsåser uppfattades generellt sett som mildare i smaken samt tjockare/gräddigare i konsistensen än motsvarande A-kostsås. De testade A-kosträtterna fick generellt sett högre medelvärden än motsvarande E-kost i acceptanstestet men de statistiska skillnaderna var få. Parametrarna som skilde sig åt statistiskt var olika för de testade rätterna, men främst skilde utseendet och konsistensen på sås och mos sig åt för A-kost och E-kost. I fokusgruppen framkom dels att måltidskonceptet ”en liten varmrätt med dessert” uppfattades som något positiv och dels framkom flera förslag på förbättringar av E-kosträtterna. Generellt sett skulle utseendet vara färgrikt och aptitligt utan en alltför täckande sås, och såsen vara god och välkryddad. Det innebär att efter en optimering av både varm- och efterrätt skulle de testade färdigrätterna inte bara kunna bidra till ett behov av näring och energi, utan också glädje och njutning.

  • 37.
    Eliasson, Lovisa
    et al.
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience, Processing.
    Ahrné, Lilia
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience, Processing.
    Isaksson, Sven
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience, Processing.
    Lövenklev, Maria
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience, Microbiology.
    A comparative study of infrared and microwave heating for microbial decontamination of paprika powder2015In: Front Microbiol., Vol. 6, p. 1081-Article in journal (Refereed)
  • 38.
    Eliasson, Lovisa
    et al.
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience, Processing.
    Ahrné, Lilia
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience, Processing.
    Kerbstadt, Sebastian
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience, Processing.
    Mustafa, Arwa
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience, Processing.
    Effect of novel drying techniques on the extraction of anthocyanins from bilberry press cake using supercritical carbon dioxide2015In: Innovative Food Science & Emerging Technologies, ISSN 1466-8564, E-ISSN 1878-5522, Vol. 29, no May, p. 209-214Article in journal (Refereed)
  • 39.
    Filli, Kalep
    et al.
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience, Structure Design. Moddibo Adama Univ., Yoal Nigeria.
    Nkama, I
    Univ. of Nigeria, Nigeria.
    Rheological Properties of Extruded Fura from blends of Millet and Cowpea2016In: Transactions in the Nordic Rheology Society, 2016, Vol. 24, p. 209-216Conference paper (Refereed)
    Abstract [en]

    The rheological properties of fura

    extrudates with different pearl millet and

    cowpea ratios (80:20, 70:30 and 100% pearl

    millet flours) were studied. Extrusion cooking

    was performed in a single screw extruder.

    Gelatinization temperatures (Tg) were 72 oC

    for Millet: Cowpea (70:30) and 71 oC for

    100% pearl millet flour indicating that the Tg

    increased with inclusion of cowpea flour. The

    time taken to reach gelatinization temperature

    (Mg) was 27 minutes for 100% pearl millet

    flour higher than Millet: Cowpea 80:20 and

    70:30 flour blends which recorded 25.3

    minutes. Gelatinization temperatures for fura

    extrudates were 62, 64.7, 65 and 66.8 oC for

    millet: Cowpea 80:20, 100% traditional fura,

    millet: Cowpea 70:30 and 100% extruded fura

    respectively. There was general decrease in

    gelatinization temperature of all products,

    which can be attributed to previous

    gelatinization of their starches. There were

    significant differences in the viscosities of

    samples at each of the temperature considered

    from (30o - 90oC). At 30oC the viscosities

    ranged from (4.2-17.6 Nsm-2). Traditional fura

    indicated the highest viscosity at all

    temperatures. The k values increased as the

    temperature of fura samples decreased

    generally. Flow behaviour for all fura samples

    exhibited non-Newtonian types of fluids at the

    test conditions since flow behaviour index (n)

    for each fura sample were found to be different

    from one. Traditional fura recorded the highest

    value for yield stress 18.67 Nm-2, with millet:

    cowpea 80:20 fura recording 8.6 Nm-2 as the

    least value.

     

  • 40.
    Florén, B
    et al.
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience, Environment.
    Amani, P
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience, Environment.
    Davis, J
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience, Environment.
    Climate Database Facilitating Climate Smart Meal Planning for the Public Sector in Sweden2016In: Proceedings in Food System Dynamics, 2016, p. 122-128Conference paper (Other academic)
    Abstract [en]

    The climate impact of food consumption corresponds to about 2 tons of CO2eq. per capita, representing around 25 % of the total consumption-driven climate change impact in Sweden. There are several diverse ongoing trends of food consumption in Sweden, and their primary drivers are environmental and health considerations. The results of a market research carried out by YouGov (2010) indicated that nearly 75 percent of respondents would buy climate-labeled food, and nearly 50 percent of the respondents would be willing to pay a higher price for such a product.The climate impact from meals could be significantly decreased through small changes in recipes by reducing the amount of ingredients with high carbon footprints or substituting them with other ingredients with the same function but lower carbon footprints. By making more climate-conscious choices, e.g. eating more vegetables as well as poultry, egg and seafood instead of red meat, the climate impact per person and year could be reduced by half.Several recent studies suggest that dietary changes can reduce food-related environmental impacts significantly (e.g. Tilman and Clark, 2014; Hallström et al., 2015; Stehfest, 2014; Röös et al., 2015; Bryngelsson et al., 2016). These studies have mainly explored theoretical dietary scenarios, and not what people actually eat; for example, in one study a model-based theoretical diet, which reduced GHGs by 90%, included unrealistic amounts of only seven food items (Macdiarmid, 2012). Still, this information is important when aiming to guide food producers, public authorities and consumers towards more sustainable and healthy options. The national food agency Sweden updated their dietary advice in 2015, which now also takes environmental consideration into account, besides health impact (SLV, 2015).To combat climate change, recommendations need to be realized and incorporated into applications in daily practices. There has been an optimistic belief that the availability of information could boost environmentally sound behavior among the general public, but there is a rather weak link between knowing and doing. Feedback directly tied to people's own behavior has been shown to be more effective than general information (Lundgren, 2000), for example by making the information available directly in the decision making moment e.g. when shopping food or planning a meal. If such information is timely communicated, it can have considerable contribution to more sustainable consumption. In a field experiment conducted by Matsdotter et al. (2014) in 17 food stores in Sweden, the results show that climate labeling increased demand for climate-labeled milk by 7%. In another recent research project (Kamb et al, 2015), households in Uppsala were able to reduce their climate footprint by 31% by having access to climate friendly information and inspiration, e.g. the participants could get direct feedback on GHGs for certain products and services via a mobile application. This project was conducted at a very small scale, but still proves the potential of influencing behavioral change by using interactive applications at the point of decision making.

  • 41.
    Florén, Britta
    et al.
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience, Environment.
    Sund, Veronica
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience, Environment.
    Krewer, Christoffer
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience, Environment.
    Sonesson, Ulf
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience, Environment.
    Berglund, Maria
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience, Environment.
    Lätt att välja rätt – Klimatdata för medvetna val av livsmedelsråvaror i storkök2015Report (Refereed)
  • 42. Gadde, Lars-Erik
    et al.
    Amani, Pegah
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience, Environment.
    Food supply in a network context: An alternative framing and managerial consequences in efforts to prevent food waste2016In: British Food Journal, ISSN 0007-070X, E-ISSN 1758-4108, Vol. 118, no 6, p. 1407-1421Article in journal (Refereed)
    Abstract [en]

    Purpose– The purpose of this paper is to present a “network” framing of food supply arrangements. Such frameworks have been asked for in previous research as supplements to prevailing supply chain conceptualizations.Design/methodology/approach– The framework builds on industrial network theory. According to this approach, business reality is analyzed in three inter-related dimensions: the activities undertaken, the resources used for this undertaking, and the actors controlling resources and activities. For each dimension, relevant concepts are derived for analysis of the features of food supply and food waste.Findings– The network framing was useful for analyzing the prerequisites and consequences for two approaches to reduce food waste: one based on extension of shelf-life, the other relying on enhanced responsiveness in the supply arrangement. The framework was then used for suggesting managerial actions to reduce food waste through increasing activity coordination, resource combining, and actor interaction with consideration of potential consequences of such actions.Practical implications– Managerial issues in food supply are discussed with regard to the role of activity coordination, the role of resource combining, and the role of actor interaction in efforts to prevent food waste.Originality/value– The paper suggests a novel approach for analyzing food supply networks with particular focus on food waste reduction. Such framings are applied in other supply systems, and requested by food supply researchers.

  • 43.
    Gerstädt, Adrian
    et al.
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience. RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Bygg och Mekanik, Säkerhet och Funktion. Högskolan i Borås.
    Morgen, Emil
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience. RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Bygg och Mekanik, Säkerhet och Funktion. Högskolan i Borås.
    Mekaniska egenskaper hos mjuka heterogena biomaterial: tillämpning på polyuretanskum2016Independent thesis Basic level (degree of Bachelor), 20 credits / 30 HE creditsStudent thesis
  • 44. Giacalone, D.
    et al.
    Wendin, K.
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience, Flavour.
    Kremer, S.
    Frøst, M. B.
    Bredie, W. L. P.
    Olsson, V.
    Otto, M. H.
    Skjoldborg, S.
    Lindberg, U.
    Risvik, E.
    Health and quality of life in an aging population - Food and beyond2016In: Food Quality and Preference, Vol. 47, p. 166-170Article in journal (Refereed)
    Abstract [en]

    In Europe the percentage of citizens aged 65 and over is increasing at an unprecedented rate, and is expected to account for over 30% of the population by 2050. Coupled with an increase in life expectancy, this massive demographic change calls for a major effort to ensure quality of life in our older population. A thorough understanding of the elderly as food consumers, their nutritional needs, their food perception and preferences is increasingly needed. The role of food in healthy aging was a prominent theme at the 6th European Conference on Sensory and Consumer Research, which had quality of life across the life span as a focal point. This short paper is based on a workshop held at the EuroSense meeting, focusing on research from sensory and consumer scientists. The workshop featured contributions focusing on food-related perception, needs and behavior of the elderly, and aimed at demonstrating the relevance of sensory and consumer scientists in promoting food-related well-being in an aging population. The workshop contributions are here reviewed and summarized three main themes: nutritional needs, food perception and aging, and behavioral drivers of food consumption. © 2014 Elsevier Ltd.

  • 45.
    Gustafsson, H
    et al.
    Applied Surface Chemistry, Dept. of Chemistry and Chemical Engineering, Chalmers University of Technology; Biological Physics, Dept. of Applied Physics, Chalmers University of Technology.
    Isaksson, S
    Applied Surface Chemistry, Dept. of Chemistry and Chemical Engineering, Chalmers University of Technology.
    Altskär, A
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience.
    Holmberg, K
    Applied Surface Chemistry, Dept. of Chemistry and Chemical Engineering, Chalmers University of Technology.
    Mesoporous silica nanoparticles with controllable morphology prepared from oil-in-water emulsions2016In: Journal of Colloid and Interface Science, ISSN 0021-9797, E-ISSN 1095-7103, Vol. 467, p. 253-260Article in journal (Refereed)
    Abstract [en]

    Mesoporous silica nanoparticles are an important class of materials with a wide range of applications. This paper presents a simple protocol for synthesis of particles as small as 40. nm and with a pore size that can be as large as 9. nm. Reaction conditions including type of surfactant, type of catalyst and presence of organic polymer were investigated in order to optimize the synthesis. An important aim of the work was to understand the mechanism behind the formation of these unusual structures and an explanation based on silica condensation in the small aqueous microemulsion droplets that are present inside the drops of an oil-in-water emulsion is put forward. © 2016 Elsevier Inc.

  • 46. Gårdebjer, S.
    et al.
    Gebäck, T.
    Andersson, T.
    Fratini, E.
    Baglioni, P.
    Bordes, R.
    Viridén, A.
    Nicholas, M.
    Lorén, N.
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience, Structure Design.
    Larsson, A.
    The impact of interfaces in laminated packaging on transport of carboxylic acids2016In: Journal of Membrane Science, ISSN 0376-7388, E-ISSN 1873-3123, Vol. 518, p. 305-312Article in journal (Refereed)
    Abstract [en]

    The permeability of oleic and acetic acid through low density polyethylene (LDPE) and ethylene acrylic acid (EAA) have been measured using diffusion cells. In addition, the permeability through combinations of LDPE and EAA in the form of laminates with different numbers of layers has been determined. Oleic acid shows an almost 30 times higher permeability compared to acetic acid, which was partly explained by the adsorption of oleic acid to the film surface during the permeability experiment. In addition, the permeability is lower for both oleic and acetic acid in the laminates compared to the pure films. The decreased permeability can be explained by the presence of crystalline domains close to the interface. This is supported by SAXS data which suggests an ordering of polymer chains in the EAA film close to the interface. In summary, the results show that it is possible to create barrier materials with decreased permeability, which is interesting for example in the packaging industry. © 2016 Elsevier B.V.

  • 47.
    Hagsten, C
    et al.
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience. Department of Chemistry, Lund University.
    Altskär, A
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience.
    Gustafsson, S
    Department of Applied Physics, Chalmers University of Technology.
    Lorén, N
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience.
    Hamberg, L
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience.
    Innings, F
    Tetra Pak Processing Systems, Research and Technology, Ruben Rausings gata, Lund, Sweden.
    Paulsson, M
    Department of Food Technology, Engineering and Nutrition, Lund University.
    Nylander, T
    Department of Chemistry, Lund University.
    Composition and structure of high temperature dairy fouling2016In: Food Structure, ISSN 22133291, Vol. 7, p. 13-20Article in journal (Refereed)
    Abstract [en]

    The fouling structure and composition is dependent on the product, but also on the heating process applied to it. The structure will have profound effect on the cleaning process and the down time in the production plant. Here, the structure of high temperature (137 °C) milk fouling has been investigated, which so far has not been sufficiently studied in a systematic way. This particular fouling has a high content of the mineral calcium phosphate and a relatively low concentration of protein. Wide angle X-ray diffraction (WAXD) reveals a crystalline structure of calcium phosphate in agreement to the chemical analysis of the bulk layer. Microscopic investigations visualize the heterogeneous structure and energy dispersive X-ray spectroscopy (EDX) shows a spatial variation of the elements through the radius of the sample. © 2016 Elsevier Ltd.

  • 48.
    Hall, Gunnar
    et al.
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience, Flavour.
    Åström, Annika
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience, Flavour.
    Broberg, Agneta
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience, Flavour.
    Impact of physical activity and cardiovascular fitness on total homocysteine concentrations in European adolescents: The HELENA study2015In: Journal of Nutritional Science and Vitaminology, Vol. 61, no 1, p. 45-54Article in journal (Refereed)
  • 49.
    Hellmér, Maria
    et al.
    Technical University of Denmark, Denmark.
    Hjelmsø, Mathis Hjort
    Technical University of Denmark, Denmark.
    Fernandez-Cassi, Xavier
    University of Barcelona, Spain.
    Timoneda, Natalia
    University of Barcelona, Spain.
    Lukjancenko, Oksana
    Technical University of Denmark, Denmark.
    Seidel, Michael
    Technical University of Munich, Germany.
    Aarestrup, Frank Møller
    Technical University of Denmark, Denmark.
    Löfström, Charlotta
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience. Technical University of Denmark, Denmark.
    Girones, Rosina
    University of Barcelona, Spain.
    Schultz, Anna Charlotte
    Technical University of Denmark, Denmark.
    Evaluation of methods for the concentration and extraction of viruses from sewage water in the context of metagenomic sequencing2016In: The Danish Microbiological Society Annual Congress 2016: Programme & Abstracts, Copenhagen, 2016, p. 76-76, article id P61Conference paper (Other academic)
  • 50.
    Hermansson, Anne-Marie
    et al.
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience, Structure Design.
    Altskär, Annika
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience, Structure Design.
    Loren, Niklas
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience, Structure Design.
    Hamngren, Charlotte
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience, Structure Design.
    Abrahamsson, Christoffer
    Gebäck, Tobias
    Nyden, Magnus
    Gustafsson, Stefan
    Olsson, Eva
    Pore size effects on convective flow and diffusion through nanoporous silica gels2015In: Colloids and Surfaces A: Physicochemical and Engineering Aspects, Vol. 484, p. 288-96Article in journal (Refereed)
123 1 - 50 of 141
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