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  • 1.
    Adamek, P
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska livmedelsinstitutet.
    Identifiering av mögelsvampar1986Report (Refereed)
  • 2.
    Adamek, Petr
    SIK – Svenska livmedelsinstitutet.
    Mögelsvampen naturens egen Dr Jekyll och Mr Hyde.1988In: Livsmedelsteknik, Vol. 30, no 3, p. 70-71Article in journal (Other academic)
  • 3. Allen, J.C.
    et al.
    Eriksson, Caj
    SIK – Svenska livmedelsinstitutet.
    Galpin, J.R.
    Affinity chromatography of lipoxygenases1977In: European Journal of Biochemistry, Vol. 93, p. 171-177Article in journal (Refereed)
  • 4.
    Andersson, R
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska livmedelsinstitutet.
    Fermentering av vegetabilier: en litteraturstudie1982Report (Refereed)
  • 5.
    Andersson, R
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska livmedelsinstitutet.
    Hydrolysis of edible fats caused by lipase from pseudomonas fluorescens1980Report (Refereed)
  • 6.
    Andersson, R
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska livmedelsinstitutet.
    Mjölksyrafermentering av grönsaker : en energisnål teknik som leder till goda och hållbara produkter1986Report (Refereed)
  • 7. Andersson, R.
    et al.
    Ekstrand, Bo
    SIK – Svenska livmedelsinstitutet.
    Biologisk konservering.1988In: InforMAT, Vol. 1, no 1, p. 31-35Article in journal (Other academic)
  • 8. Andersson, R.E.
    et al.
    Eriksson, Caj
    SIK – Svenska livmedelsinstitutet.
    Salomonsson, A.-C.
    Theander, O.
    Lactic acid fermentation of fresh and stored carrot.: Chemical, microbial and sensory evaluation of products.1990In: Lebensmittel-Wissenschaft und Technologie, Vol. 23, p. 34-40Article in journal (Refereed)
  • 9.
    Andersson, Rolf
    SIK – Svenska livmedelsinstitutet.
    Food processing. Lactic acid bacteria in the production of food.1988In: Food Laboratory Newsletter, no 14, p. 17-21Article in journal (Other academic)
  • 10.
    Andersson, Rolf E.
    SIK – Svenska livmedelsinstitutet.
    Concentration and partial purification of lipase from Pseudomonas fluorescens1980In: Biotechnology letters, ISSN 0141-5492, E-ISSN 1573-6776, Vol. 2, no 5, p. 247-252Article in journal (Refereed)
    Abstract [en]

    During ultrafiltration in a hollow fiber device 105 liters of lipase frort Pseudomonas fluorescens was concentrated to 4 liters with a yield of 56% of total initial activity. The concentrated lipase solution was lyophilized and purified on a DEAE-cellulose anion exchanger column. The partly purified lipase was found to probably contain carbohydrates. © 1980 Kluwer Academic Publishers.

  • 11.
    Andersson, Rolf E.
    SIK – Svenska livmedelsinstitutet.
    Inhibition of Staphylococcus aureus and spheroplasts of Gram-negative bacteria by an antagonistic compound produced by a strain of Lactobacillus plantarum1986In: International Journal of Food Microbiology, ISSN 0168-1605, E-ISSN 1879-3460, Vol. 3, no 3, p. 149-160Article in journal (Refereed)
    Abstract [en]

    A strain of Lactobacillus plantarum was examined for production of an extracellular antagonistic compound. Cellfree preparations, dialyzed to remove organic acids, were used in inhibition studies which revealed that Gram-positive bacteria were sensitive. Among these, Staphylococcus aureus was chosen for further characterization of the agent. The antagonistic compound was susceptible to breakdown by proteolytic enzymes and its effect was completely lost after heat treatment at 121°C for 15 min. Ultrafiltration studies indicated that the agent had a molecular weight of over 100, 000, suggesting a complex protein-containing aggregate. The antagonistic effect was found to be highest at low pH values and S. aureus was shown to be able to adapt to the agent. Most Gram-negative bacteria were resistant to the compound. However, after their transformation to spheroplasts, which removed most of the cell envelopes, these bacteria were sensitized. The conclusion is that the antagonistic mechanism probably includes agent influence on the cell surface. © 1986.

  • 12.
    Andersson, Rolf E.
    SIK – Svenska livmedelsinstitutet.
    Lipase production, lipolysis and formation of volatile compounds by Pseudomonas Fluorescens in fat containing media1980In: Journal of Food Science, Vol. 45, no 6, p. 1694-1701Article in journal (Refereed)
  • 13.
    Andersson, Rolf E.
    SIK – Svenska livmedelsinstitutet.
    Microbial lipolysis at low temperatures1980In: Applied and Environmental Microbiology, ISSN 0099-2240, E-ISSN 1098-5336, Vol. 39, no 1, p. 36-40Article in journal (Refereed)
  • 14.
    Andersson, Rolf E.
    et al.
    SIK – Svenska livmedelsinstitutet.
    Bodin, H.G.
    Snygg, Bengt Göran
    SIK – Svenska livmedelsinstitutet.
    The effect of some preservatives on growth, lipase production and lipase activity of Psedumonas Fluorescens1980In: Chemie, Mikrobiologie, Technologie der Lebensmittel, Vol. 6, p. 161-164Article in journal (Refereed)
  • 15. Andersson, Rolf E.
    et al.
    Hedlund, Bruno
    SIK – Svenska livmedelsinstitutet.
    HPLC analysis of organic acids in lactic acid fermented vegetables1983In: Zeitschrift für Lebensmittel-Untersuchung und -Forschung, ISSN 0044-3026, Vol. 176, no 6, p. 440-443Article in journal (Refereed)
    Abstract [en]

    An HPLC technique is described for the analysis of organic acids in lactic acid fermented vegetables. An Aminex HPX-87 column with 0.013 M-H 2SO 4 as mobile phase was used. Separation data are presented for oxalic, citric, tartaric, malic, succinic, lactic, formic, acetic, propionic, and butyric acids. Interference problems from sugars are also reported. © 1983 J. F. Bergmann Verlag.

  • 16.
    Andersson, Rolf E.
    et al.
    SIK – Svenska livmedelsinstitutet.
    Hedlund, C.B.
    Jonsson, U.
    Thermal inactivation of a heat-resistant lipase produced by the psychrotrophic bacterium Pseudomonas Fluorescens1979In: Journal of Dairy Science, Vol. 62, no 3, p. 361-367Article in journal (Refereed)
  • 17.
    Andersson, Y
    SIK – Svenska livmedelsinstitutet.
    Extrudering - en process i tiden.1979Report (Refereed)
  • 18.
    Andersson, Y
    SIK – Svenska livmedelsinstitutet.
    Extrudering. En litteraturstudie.1978Report (Refereed)
  • 19.
    Andersson, Y
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska livmedelsinstitutet.
    Forschungsarbeiten zur Gemeinschaftsverpflegung am SIK - The Swedish Food Institute.1981Report (Refereed)
  • 20.
    Andersson, Y
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska livmedelsinstitutet.
    Influence of unconventional proteins on the texture/consistency properties of meat patties. Paper presented at the 22nd European Meeting of Meat Research Workers. 30/8 -3/9 1976. Malmö, Sweden.1976Report (Refereed)
  • 21.
    Andersson, Y
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska livmedelsinstitutet.
    Instrumentella bestämningar av textur/konsistensegenskaper hos stekburgare innehållande texterat sojaprotein : [Instrumental measurements of texture/consistency of patties containing textured soy protein]1975Report (Refereed)
  • 22.
    Andersson, Y
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska livmedelsinstitutet.
    Literature review, new proteins : 1 July 1974-30 June 19751975Report (Refereed)
  • 23.
    Andersson, Y
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska livmedelsinstitutet.
    Rheological properties of unconventional proteins : a study of the influence of the proteins on the texture and consistency of foods1976Report (Refereed)
  • 24.
    Andersson, Y
    et al.
    SIK – Svenska livmedelsinstitutet.
    Gustafsson, U
    Kokning av potatis med en halvkontinuerlig utrustning.1983Report (Refereed)
  • 25.
    Andersson, Y
    et al.
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska livmedelsinstitutet.
    Håkansson, C
    Lind, I
    Jakobsson, B
    Nedkylning av mat i storhushåll. Intervjuer, tid/temperaturmätningar, marknadsinventering av utrustning.1981Report (Refereed)
  • 26.
    Andersson, Yngve
    SIK – Svenska livmedelsinstitutet.
    Extrudering - en process i tiden.1979In: Livsmedelsteknik, Vol. 21, no 6, p. 291-293Article in journal (Other academic)
  • 27.
    Andersson, Yngve
    SIK – Svenska livmedelsinstitutet.
    Extruderingsarbeten vid SIK.1983In: Livsmedelsteknik, Vol. 25, no 8, p. 392-393Article in journal (Other academic)
  • 28.
    Andersson, Yngve
    SIK – Svenska livmedelsinstitutet.
    Food preparation in the foodservice business: Fundamental and applied work done at SIK - The Swedish Food Institute.1986In: Journal of Foodservice Systems, Vol. 4, p. 69-70Article in journal (Refereed)
  • 29.
    Andersson, Yngve
    et al.
    SIK – Svenska livmedelsinstitutet.
    Hedlund, Bruno
    SIK – Svenska livmedelsinstitutet.
    Extruded wheat flour.: Correlation between processing and product quality parameters1990In: Food Quality and Preference, ISSN 0950-3293, E-ISSN 1873-6343, Vol. 2, no 4, p. 201-216Article in journal (Refereed)
    Abstract [en]

    The influence of independent processing parameters on the product properties of extruded mixtures of wheat flour and water has been investigated. Physical, chemical, and sensory measurements are reported and correlated with underlying processing parameters. Such correlation could be used to automate and control the extrusion process. © 1991.

  • 30.
    Andersson, Yngve
    et al.
    SIK – Svenska livmedelsinstitutet.
    Hedlund, Bruno
    SIK – Svenska livmedelsinstitutet.
    Jonsson, L.
    Svensson, S.
    Extrusion cooking of a high fiber cereal with crispbread character1981In: Cereal Chemistry, Vol. 58, no 5, p. 370-374Article in journal (Refereed)
  • 31.
    Andersson, Yngve
    et al.
    SIK – Svenska livmedelsinstitutet.
    Lundgren, Birgit
    SIK – Svenska livmedelsinstitutet.
    Sensory texture/consistency descriptors of beef patties containing protein products1981In: Journal of Texture Studies, Vol. 12, p. 217-241Article in journal (Refereed)
  • 32. Anjou, K
    et al.
    von Sydow, E
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska livmedelsinstitutet.
    Variation in the composition of fruit juices: a study of the literature1966Report (Refereed)
  • 33. Beckel, R.
    et al.
    Lundgren, Birgit
    Hall, Gunnar
    SIK – Svenska livmedelsinstitutet.
    Waller, G.R.
    Effect of Maillard reaction products on the stability of minced herring in frozen storage.1985In: Journal of Food Science, Vol. 50, no 2, p. 501-502Article in journal (Refereed)
  • 34.
    Bengtsson, N
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska livmedelsinstitutet.
    Analys av huvudkomponenter i livsmedel : seminarium 7 december 19781979Report (Refereed)
  • 35.
    Bengtsson, N
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska livmedelsinstitutet.
    Biokemiskt storskalelaboratorium vid SIK. En presentation.1978Report (Refereed)
  • 36.
    Bengtsson, N
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska livmedelsinstitutet.
    Bröddag : sammanfattning av seminarium på SIK den 4 april 19791979Report (Refereed)
  • 37.
    Bengtsson, N
    SIK – Svenska livmedelsinstitutet.
    Current results from research at SIK on frozen convenience foods and on temperature distribution in foods in the freezer chain1975Report (Refereed)
  • 38.
    Bengtsson, N
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska livmedelsinstitutet.
    Extrusion-cooking of food. Seminar held at SIK - The Swedish Food Institute. Gothenburg, Sweden on January 21, 1981.1981Report (Refereed)
  • 39.
    Bengtsson, N
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska livmedelsinstitutet.
    Forskning för bättre kvalitet.1979Report (Refereed)
  • 40.
    Bengtsson, N
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska livmedelsinstitutet.
    Glutenprojektet - ökad användning av gluten : slutrapport till Nordisk industrifond 19821983Report (Refereed)
  • 41.
    Bengtsson, N
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska livmedelsinstitutet.
    Har hemmen den matlagningsapparatur de förtjänar? Några synpunkter på dagens köksutrustning.1979Report (Refereed)
  • 42.
    Bengtsson, N
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska livmedelsinstitutet.
    Hur färskt är färskt? : djupfryst, färskvaror, kylda och konserverade produkter1981Report (Refereed)
  • 43.
    Bengtsson, N
    SIK – Svenska livmedelsinstitutet.
    Hållbarhet och hållbarhetsmärkning : seminarium på Interfoodmässan 16 oktober, 1980 [Göteborg]19801980Report (Refereed)
  • 44.
    Bengtsson, N
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska livmedelsinstitutet.
    Kvalitetskontroll & kvalitetsstyrning för bättre lönsamhet1981Report (Refereed)
  • 45.
    Bengtsson, N
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska livmedelsinstitutet.
    Metoder och apparater i storhushåll1982Report (Refereed)
  • 46.
    Bengtsson, N
    SIK – Svenska livmedelsinstitutet.
    Mikrovågsvärmning av livsmedel. Sammanfattning av föredrag vid seminarium på SIK 7-8 november 1979.1979Report (Refereed)
  • 47.
    Bengtsson, N
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska livmedelsinstitutet.
    Mikrovågsvärmning inom livsmedelstekniken: 1. Prinicper och beräkningsmetoder1974Report (Refereed)
  • 48.
    Bengtsson, N
    SIK – Svenska livmedelsinstitutet.
    Nitrat, nitrit och nitrosaminer i livsmedel : föredrag hållna vid seminarium på SIK [i Göteborg] den 6-7 maj 19801980Report (Refereed)
  • 49.
    Bengtsson, N
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska livmedelsinstitutet.
    Nitrat, nitrit och nitrosaminer i livsmedel : seminarium på SIK, Göteborg, 6-7 maj, 1980 : [program och preprints]1980Report (Refereed)
  • 50.
    Bengtsson, N
    SIK – Svenska livmedelsinstitutet.
    Programområden och projekt i SIK:s forskningsprogram 1980-831979Report (Refereed)
1234567 1 - 50 of 388
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