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  • 101.
    Berlin, J
    SIK – Institutet för livsmedel och bioteknik.
    Klimatpåverkan från glassprodukter2009Report (Other academic)
  • 102.
    Berlin, J
    SIK – Institutet för livsmedel och bioteknik.
    Life cycle inventory (LCI) of semi-hard cheese2001Report (Refereed)
  • 103.
    Berlin, Johanna
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Environmental life cycle assessment (LCA) of Swedish semi-hard cheese2002In: International Dairy Journal, ISSN 0958-6946, E-ISSN 1879-0143, Vol. 12, no 11, p. 939-953Article in journal (Refereed)
    Abstract [en]

    An environmental life cycle assessment was performed to investigate the environmental consequences of the life cycle of Hushållsost, a semi-hard cheese. The assessment identified those activities that contribute most to the cheese's environmental impact throughout its life cycle from extraction of ingredients to waste management. Milk production at the farm was identified as having the greatest environmental impact, followed by cheesemaking at the dairy, retailing, and the production of plastic wrapping. The environmental impact could be reduced by minimising wastage of milk and cheese throughout the life cycle, without any effect on the quality of the product. Increasing the yield of cheese would also bring about substantial improvements as less milk would have to be produced on farms. © 2002 Elsevier Science Ltd. All rights reserved.

  • 104.
    Berlin, Johanna
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Environmental systems analysis of dairy production.2002Report (Refereed)
  • 105.
    Berlin, Johanna
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Life cycle assessment (LCA): An introduction2003In: Environmentally-Friendly Food Processing, p. 5-15Article in journal (Refereed)
  • 106.
    Berlin, Johanna
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Metod för utvärdering av miljöåtgärder realiserbara genom styrmedel2006Report (Other academic)
  • 107.
    Berlin, Johanna
    et al.
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Sonesson, Ulf
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Minimising environmental impact by sequencing cultured dairy products: two case studies2008In: Journal of Cleaner Production, ISSN 0959-6526, E-ISSN 1879-1786, Vol. 16, no 4, p. 483-498Article in journal (Refereed)
    Abstract [en]

    The increased production of cultured milk products has environmental consequences. To counteract the environmental impact from the dairy industry, it is important to process the products in a sequence designed to minimise waste. In a previous study a model was constructed to minimise the waste caused by a sequence for a given set of products and to calculate the environmental impact of a waste minimised sequence. This study applies successfully the model in case studies at two dairies. The number of products to be sequenced varied: Dairy A had 34 products and Dairy B had 16. The sequenced products were yoghurt, sour cream, cold sauce and crème fraiche, all with multiple flavours. The difference in number of products to be sequenced offered the opportunity to use both of the two model sequencing solutions: the heuristic and the optimised. The role of frequency of each product to be sequenced was investigated. Scenarios with differing frequencies were used in the case studies. The result showed clearly that the waste caused by a sequence decreased when product frequency was reduced. From a life cycle perspective, the environmental impact of processing cultured milk products can be greatly reduced by adopting sequences with fewer changes of product. © 2006 Elsevier Ltd. All rights reserved.

  • 108.
    Berlin, Johanna
    et al.
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Sonesson, Ulf
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Tillman, A.-M.
    A life cycle based method to minimise environmental impact of dairy production through product sequencing.2007In: Journal of Cleaner Production, Vol. 15, p. 347-356Article in journal (Refereed)
  • 109.
    Berlin, Johanna
    et al.
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Sonesson, Ulf
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Tillman, A.-M.
    A life cycle based method to minimise environmental impact of dairy production through product sequencing2006In: Journal of Cleaner Production, ISSN 0959-6526, E-ISSN 1879-1786, Vol. 15, no 4, p. 347-356Article in journal (Refereed)
    Abstract [en]

    The trend of increasing the number of dairy products for sale affects their environmental impact in a life cycle perspective. During dairy processing, the production schedule is affected by more frequent product changes, hence also cleaning operations. This causes more milk waste, use of cleaning agents and water. The amount of milk waste depends on the product change technique used, which is determined by the characteristics of the product. A method was designed to calculate the sequence, which, for a given set of yoghurt products, minimises milk waste. A heuristic method, based on the strive to minimise production waste combined with production rules, was worked out. To determine whether the heuristic solution gives the best possible sequence from an environmental perspective, an optimisation was also made. The analytical method used for optimisation was able to handle 21 products and verified the heuristic method for a waste minimised sequence up to that level. It is also highly probable that for sequences including a greater number of items waste can be minimised with the same heuristic method. A successful demonstration of the possibility to make a more complete environmental assessment was fulfilled by connecting the sequencing model to conventional life cycle assessment methodology. © 2005 Elsevier Ltd. All rights reserved.

  • 110.
    Berlin, Johanna
    et al.
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Sonesson, Ulf
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Tillman, A.-M.
    Product chain actors' potential for greening the product life cycle: The case of the Swedish postfarm milk chain2008In: Journal of Industrial Ecology, ISSN 1088-1980, E-ISSN 1530-9290, Vol. 12, no 1, p. 95-110Article in journal (Refereed)
    Abstract [en]

    The challenge in working with environmental improvements is to select the action offering the most substantial progress. However, not all actions are open to all actors in a product chain. This study demonstrates how life cycle assessment (LCA) may be used with an actor perspective in the Swedish postfarm milk chain. The potential measures were identified, applied by the dairy, retailer, and household, that gave the most environmental improvement in a life cycle perspective. Improved energy efficiency, more efficient transport patterns, reduced milk and product losses, and organic labeling were investigated. Milk, yogurt and cheese were considered. After LCAs of the products were established, improvement potentials of the actors were identified and quantified. The quantification was based mostly on literature studies but also on assumptions. Then the LCAs were recalculated to include the estimated improvement potential. To find the action with the greatest potential, the environmental impacts of the modified and original LCAs were compared for each actor. No action was superior to any other from the dairy perspective, but reduced wastage lowered most impacts for all three products. For retailers, using less energy is the most efficient improvement. From the household perspective, reducing wastage gives unambiguously positive results. When households choose organic products, reductions in energy use and greenhouse gases are even larger, but eutrophication increases. Overall, households have greatest potential for improvement while yogurt is the product offering the most improvement potential. © 2008 by Yale University.

  • 111. Bernin, D.
    et al.
    Hermansson, Ann-Marie
    SIK – Institutet för livsmedel och bioteknik.
    Van Ruijven, M.
    Altskär, Annika
    SIK – Institutet för livsmedel och bioteknik.
    Strom, A.
    Rudemo, M.
    Microstructure of polymer hydrogels studied by pulsed field gradient NMR diffusion and TEM methods2011In: Soft Matter, ISSN 1744-683X, E-ISSN 1744-6848, Vol. 7, no 12, p. 5711-5716Article in journal (Refereed)
    Abstract [en]

    The microstructure of various alginate gels have been studied by pulsed field gradient NMR (PFG NMR) and transmission electron microscopy (TEM). The reduced diffusivity of dendrimer diffusion within the gels has been obtained from PFG NMR diffusion experiments. The polymer strand radius, an important microstructural property, has been extracted from various diffusion models. The results agree well with the polymer strand radii obtained from image analysis of the corresponding TEM micrographs. © 2011 The Royal Society of Chemistry.

  • 112. Bernin, D.
    et al.
    Steglich, Thomas
    SIK – Institutet för livsmedel och bioteknik.
    Roding, M.
    Moldin, A.
    Topgaard, D.
    Langton, M.
    Multi-scale characterization of pasta during cooking using microscopy and real-time magnetic resonance imaging2014In: Food Research International, ISSN 0963-9969, E-ISSN 1873-7145, Vol. 66, p. 132-139Article in journal (Refereed)
    Abstract [en]

    Macroscopic properties of pasta, such as the texture, are formed during cooking by a complex interplay of water and heat with the structuring agents starch and gluten. The impact of the starch-to-gluten ratio on microstructure and water distribution in pasta was analyzed by a multi-scale approach combining magnetic resonance imaging (MRI) and light microscopy. The cooking process and thus the water distribution was monitored non-invasively using 1H MRI in real-time with a temporal resolution of 45s. Our MRI set-up allowed following the water ingress by imaging the reduction of the uncooked core. The water ingress rate was neither dependent on pasta composition nor on the presence of salt in the cooking media (0.7% NaCl). Starch-rich samples showed a more homogeneous water distribution in the gelatinized zone, which was mirrored in a more homogeneous microstructure. In contrast, gluten-rich samples showed both a heterogeneous water distribution and microstructure. Thus, the gluten content affected local water content in the gelatinized zone but not the water ingress.

  • 113. Bertilsson, Jan
    et al.
    Barr, U.K.
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Borch, E
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Normann, A
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Nielsen, T
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Gunnarsson, Stefan
    Lorentzon, Katarina
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Hamberg, Lars
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Lindbom, Ingela
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Lundh, Åse
    Nilsson, Katarina
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Salomon, Eva
    Sindhöj, Erik
    RISE, SP – Sveriges Tekniska Forskningsinstitut, JTI Institutet för Jordbruks- och Miljöteknik.
    Sonesson, Ulf
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Sundberg, Martin
    RISE, SP – Sveriges Tekniska Forskningsinstitut, JTI Institutet för Jordbruks- och Miljöteknik.
    Åström, annika
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Östergren, Karin
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Hållbara matvägar – referens- och lösningsscenarier för mjölkproduktion och framställning av konsumtionsmjölk och lagrad ost.2014Report (Other academic)
  • 114.
    Bli, L
    SIK – Institutet för livsmedel och bioteknik.
    Miljöeffekter av jordbrukets markanvändning : fallstudier av raps, soja och oljepalm = Environmental impact of land use in agriculture : case studies of rape seed, soybean and oil palm1998Report (Refereed)
  • 115. Blixt, Y.
    et al.
    Borch, Elisabeth
    SIK – Institutet för livsmedel och bioteknik.
    Comparison of shelf life of vacuum-packed pork and beef.2002In: Meat Science, Vol. 60, p. 371-378Article in journal (Other academic)
  • 116. Blixt, Y.
    et al.
    Knutsson, R.
    Borch, Elisabeth
    SIK – Institutet för livsmedel och bioteknik.
    Radstrom, P.
    Interlaboratory random amplified polymorphic DNA typing of Yersinia enterocolitica and Y. enterocolitica-like bacteria2003In: International Journal of Food Microbiology, ISSN 0168-1605, E-ISSN 1879-3460, Vol. 83, no 1, p. 15-26Article in journal (Refereed)
    Abstract [en]

    A random amplified polymorphic DNA (RAPD) protocol was developed for interlaboratory use to discriminate food-borne Yersinia enterocolitica O:3 from other serogroups of Y. enterocolitica and from Y. enterocolitica-like species. Factors that were studied regarding the RAPD performance were choice of primers and concentration of PCR reagents (template DNA, MgCl 2, primer and Taq DNA polymerase). A factorial design experiment was performed to identify the optimal concentrations of the PCR reagents. The experiment showed that the concentration of the PCR reagents tested significantly affected the number of distinct RAPD products. The RAPD protocol developed was evaluated regarding its discrimination ability using 70 different Yersinia strains. Cluster analysis of the RAPD patterns obtained revealed three main groups representing (i) Y. pseudotuberculosis, (ii) Y. enterocolitica and (iii) Y. kristensenii, Y. frederiksenii, Y. intermedia and Y. ruckeri. Within the Y. enterocolitica group, the European serovar (O:3) and the North American serovar (O:8) could be clearly separated from each other. All Y. enterocolitica O:3 strains were found in one cluster which could be further divided into two subclusters, representing the geographical origin of the isolates. Thus, one of the subclusters contained Y. enterocolitica O:3 strains originating from Sweden, Finland and Norway, while Danish and English O:3 strains were found in another subcluster together with O:9 and O:5,27 strains. The repeatability (intralaboratory) and reproducibility (interlaboratory) of the RAPD protocol were tested using 15 Yersinia strains representing different RAPD patterns. The intralaboratory and the interlaboratory studies gave similarity coefficients of the same magnitude (generally >70%) for the individual strains. In the present study, it was shown that interreproducible RAPD results could be achieved by appropriate optimisation of the RAPD protocol. Furthermore, the study reflects the heterogeneous genetic diversity of the Y. enterocolitica species. © 2002 Elsevier Science B.V. All rights reserved.

  • 117.
    Borch, Elisabeth
    et al.
    SIK – Institutet för livsmedel och bioteknik.
    Arinder, Pernilla
    SIK – Institutet för livsmedel och bioteknik.
    Bacteriological safety issues in red meat and ready-to-eat meat products, as well as control measures2002In: Meat Science, ISSN 0309-1740, E-ISSN 1873-4138, Vol. 62, no 3, p. 381-390Article in journal (Refereed)
    Abstract [en]

    The importance of Eschericha coli O157, Listeria monocytogenes and Salmonella typhimurium DT104 as meat-borne pathogens is well established. Pathogenic bacteria such as Aeromonas spp., Arcobacter spp., psychrotrophic Bacillus cereus, Campylobacter spp., Clostridium botulinum and non-invasive Listeria monocytogenes can be regarded as rookies, but not yet firmly associated with today's production of red meat and meat products. The development of PCR and other DNA-based techniques will shed new light on so called emerging pathogens. Important safety issues in meat production, such as insufficient cleaning and disinfection (including the stable/lairage, processing environment), carcass decontamination and chilling, and cross contamination are discussed. Furthermore, probability modelling of survival and growth is identified as an important way to achieve a better understanding of how to deal with the complexity of further processing, including heat treatment and storage. © 2002 Elsevier Science Ltd. All rights reserved.

  • 118.
    Borch, Elisabeth
    et al.
    SIK – Institutet för livsmedel och bioteknik.
    Arinder, Pernilla
    SIK – Institutet för livsmedel och bioteknik.
    Bacteriological safety issues in red meat and ready-to-eat meat products, as well as control measures2002In: Meat Science, ISSN 0309-1740, E-ISSN 1873-4138, Vol. 62, no 3, p. 381-390Article in journal (Refereed)
    Abstract [en]

    The importance of Eschericha coli O157, Listeria monocytogenes and Salmonella typhimurium DT104 as meat-borne pathogens is well established. Pathogenic bacteria such as Aeromonas spp., Arcobacter spp., psychrotrophic Bacillus cereus, Campylobacter spp., Clostridium botulinum and non-invasive Listeria monocytogenes can be regarded as rookies, but not yet firmly associated with today's production of red meat and meat products. The development of PCR and other DNA-based techniques will shed new light on so called emerging pathogens. Important safety issues in meat production, such as insufficient cleaning and disinfection (including the stable/lairage, processing environment), carcass decontamination and chilling, and cross contamination are discussed. Furthermore, probability modelling of survival and growth is identified as an important way to achieve a better understanding of how to deal with the complexity of further processing, including heat treatment and storage. © 2002 Elsevier Science Ltd. All rights reserved.

  • 119.
    Borch, Elisabeth
    et al.
    SIK – Institutet för livsmedel och bioteknik.
    Lycken, L.
    Influence of long-chain polyphosphate and heat treatment on Clostridium cochlearium and Clostridium sporogenes isolated from processed cheese spread2007In: Journal of Food Protection, ISSN 0362-028X, E-ISSN 1944-9097, Vol. 70, no 3, p. 744-747Article in journal (Refereed)
    Abstract [en]

    The outgrowth of Clostridium spp. spores causes spoilage in processed cheese products due to gas and off-odor formation. The present study focuses on the response of spores of Clostridium sporogenes and Clostridium cochlearium at 25°C to polyphosphate, both alone and in combination with heat treatment. The two strains used were isolated from spoiled cheese spread. The addition of 1.5% polyphosphate but not 0.75% polyphosphate totally inhibited the growth of C. sporogenes SIK4.3; in contrast, 0.75% polyphosphate was sufficient to totally inhibit C. cochlearium CCUG 45978. The highest polyphosphate concentration tested (1.5%) was sporicidal for C. sporogenes SIK4.3 but not for C. cochlearium CCUG 45978. When 0.75% polyphosphate Bekaplus FS was combined with a holding time of 5 min at 98°C, no survival or growth of C. sporogenes SIK4.3 was detected; however, the same effect was not achieved through heating alone or through application of polyphosphate alone. C. cochlearium CCUG 45978 was more heat tolerant, as shown by higher D-values. In conclusion, the results strongly suggest that polyphosphate Bekaplus FS has the potential to restrict the growth of C. sporogenes and C. cochlearium in cheese spread stored at ambient storage temperature. Experiments with cheese are needed in order to verify this effect. Copyright ©, International Association for Food Protection.

  • 120. Borde, A.
    et al.
    Larsson, M.
    Odelberg, Y.
    Andrys, A.
    Lowenhielm, P.
    SIK – Institutet för livsmedel och bioteknik.
    Larsson, A.
    Increased water transport in PDMS silicone films by addition of excipients2012In: Acta Biomaterialia, ISSN 1742-7061, E-ISSN 1878-7568, Vol. 8, no 2, p. 579-588Article in journal (Refereed)
    Abstract [en]

    The development of new adhesive wound care products intended for an application over a prolonged time requires good water transporting properties of the adhesive for the maintenance of a suitable environment around the wound. The ability of polydimethylsiloxane (PDMS)-based silicone films to transport water has led to its use in skin pressure-sensitive adhesives and it would be advantageous to find ways for controlling or increasing water transport across PDMS films in order to be able to develop improved skin adhesives. In this study we present a way to increase water transport in such films by the addition of hydrophilic excipients. Three hydrophilic additives, highly water-soluble sucrose and the two superabsorbent polymers (SAP) Carbopol® and Pemulen™, were investigated. The effect of the excipients was characterized by water transport studies, swelling tests, scanning electron microscopy imaging and confocal microscopy. The cross-linked polymers, primarily Pemulen™, were efficient water transport enhancers, whereas sucrose did not show any effect. The effect of the additives seemed to correlate with their water binding capacity. For SAPs the formation of a percolating structure by swollen polymer was also suggested, which enhances water penetration by the higher volume fraction of areas with a higher diffusion constant (swollen SAP), leading to a faster transport through the entire film. © 2011 Acta Materialia Inc. Published by Elsevier Ltd. All rights reserved.

  • 121. Botha, G.E.
    et al.
    Oliveira, J.C.
    Ahrné, Lilia
    SIK – Institutet för livsmedel och bioteknik.
    Microwave assisted air drying of osmotically treated pineapple with variable power programmes2012In: Journal of Food Engineering, ISSN 0260-8774, E-ISSN 1873-5770, Vol. 108, no 2, p. 304-311Article in journal (Refereed)
    Abstract [en]

    Variable power programmes for microwave assisted air drying of pineapple were studied. The pineapple pieces were pre-treated by osmotic dehydration in a 55° Brix sucrose solution at 40 °C for 90 min. Variable power output programmes were designed and ran with different inlet air temperatures between 30 and 70 °C. Results indicated that the use of variable microwave power combined with low air temperatures can result in a fast drying process without significant charring of pineapple pieces. High microwave powers need to be reduced quickly, faster than the decrease in water content would suggest, to minimize charring. In this study an inlet air temperatures of 70 °C was found to be excessive when combined with microwave energy (5 W/g - after compensating for the moisture loss), resulting in fast temperature increase. Microwave power was found to be most effective in the first hour to 1.5 h of processing. It should then be reduced to 0.1 W/g (initial product weight) in the final stages of drying to avoid charring of the fruit pieces. The best microwave programme tested lead to 20% water content with just 1% losses due to charring, but the results allow to conclude that charring could be completely reduced by switching off microwave energy altogether after 1.5 h and then finish off drying with higher air temperatures. The use of low air temperatures (30-50 °C) is advantageous with microwave energy in the first stages of drying as it limits the peaks of specific energy absorption, but it slows down drying towards the end probably because of a too low point of equilibrium (saturation humidity of air). Microwave energy did not significantly influence the drying process towards the end, although drying rates showed a "memory effect", that is, drying rates in processes with the same conditions after a given time depended on the conditions up to that point. © 2011 Elsevier Ltd. All rights reserved.

  • 122. Botha, G.E.
    et al.
    Oliveira, J.C.
    Ahrné, Lilia
    SIK – Institutet för livsmedel och bioteknik.
    Quality optimisation of combined osmotic dehydration and microwave assisted air drying of pineapple using constant power emission2012In: Food and Bioproducts Processing, ISSN 0960-3085, E-ISSN 1744-3571, Vol. 90, no 2, p. 171-179Article in journal (Refereed)
    Abstract [en]

    Combination of osmotic dehydration with microwave assisted air drying offers increased flexibility for process control and product quality. Osmotic dehydration (55°Brix solution at 40 °C for 90 min) combined with microwave assisted air drying (MWAD) was tested on smooth cayenne pineapples. The influence of the four most relevant processing parameters (osmotic treatment time, microwave power, air temperature and air velocity) was studied using a 2 4 circumscribed central composite experimental design. The product quality was evaluated in terms of charred appearance at the surface, moisture content, soluble solids content, water activity, firmness, colour and volume. Microwave power and air temperature were the two most important processing parameters that influenced the quality of the dehydrated pineapple, with the parameters most affected by the operating conditions being water content and percentage of charred pieces. Only in the latter was a significant quadratic effect found, all others were approximately linear. There was also a significant interactive effect between microwave power and air temperature affecting the percentage of charred pieces. Model predictions using a quadratic surface for water content and % charred pieces were validated with an additional experiment. Quadratic models were used to indicate optimum drying conditions for various targets. © 2011 The Institution of Chemical Engineers.

  • 123. Bredie, W.L.P.
    et al.
    Lindinger, C.
    Hall, Gunnar
    SIK – Institutet för livsmedel och bioteknik.
    Hansen, A.-M.
    Reinders, G.
    Martens, M.
    Methods for artificial perception: Can machine replace man?2006In: Developments in Food Science, ISSN 0167-4501, Vol. 43, no C, p. 617-618Article in journal (Refereed)
    Abstract [en]

    The previous 'Scandinavian' Weurman Flavour Symposium held in Oslo, Norway, in 1987 had as the main themes chemistry, biotechnology, sensory science and data analysis in flavour research [1]. Since then, many advances have been made, however, when comparing with the Weurman Symposium in 2005, the subject areas and topics of research have not changed very much. Flavour scientists still work with identification of aroma and taste components in foods, their formation, stability and release as well as sensory and data analytical aspects. The knowledge about flavour components in foods and the understanding of the way we perceive them has though considerably expanded. Advances have also been made in the way one can analyse flavours in foods and beverages, and measure responses from and in human subjects. One can say that the toolbox with methods and techniques for flavour analysis has expanded remarkably offering many new possibilities to understand flavour from different perspectives and levels of details. The workshop presented some state-of-the-art applications of modern in vivo and in vitro flavour analysis as well as visual sensory assessments of meals made by machines equipped with sensors and artificial networks processing capability. Also, new ways of studying multisensory processes by stimulating sensory subjects with defined stimuli were discussed. Intelligent 'artificial perception' systems may replace some routine sensory analysis and monotonous production tasks in the future, but the development of such systems still require sensory assessments by humans. © 2006 Elsevier B.V. All rights reserved.

  • 124.
    Brink, J
    SIK – Institutet för livsmedel och bioteknik.
    Structure-failure behaviour of biopolymer gels : a literature review2005Report (Other academic)
  • 125. Brink, J.
    et al.
    Langton, Maud
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Stading, Mats
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Hermansson, Ann-Marie
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Simultaneous analysis of the structural and mechanical changes during large deformation of whey protein isolate/gelatin gels at the macro and micro levels2007In: Food Hydrocolloids, ISSN 0268-005X, E-ISSN 1873-7137, Vol. 21, no 3, p. 409-419Article in journal (Refereed)
    Abstract [en]

    The effect of microstructure on the fracture properties of whey protein isolate (WPI) gels with varying amounts of gelatin was analysed on the macro (mm scale) and micro (?m scale) levels. Eight percent WPI particulate gels with 0-6% gelatin were prepared at a pH near the isoelectric point of whey protein. The tensile stage was placed directly under the confocal laser-scanning microscope (CLSM). The structural changes of the gel during the deformation are visualized in series of micrographs with simultaneous recording of stress and strain data with the tensile stage. The pure whey protein gel exhibited uneven failure at the macro level, where the crack propagated between the whey protein clusters, whereas the crack propagated smoothly through the gelatin phase in the whey/gelatin gel system. At higher magnification the pure WPI protein gel showed porous failure behaviour and gradually ruptured. The WPI gel with high gelatin concentration followed the rheological response of the gelatin phase, resulting in stretched failure behaviour with rapid rupture. The micro strain was calculated directly from micrographs, with the pure WPI gel reaching a seven times higher micro strain than the macro strain. The difference between micro and macro strain decreases with increasing gelatin concentration. Threshold crack propagation values were identified at both the macro and micro levels, and the start of structural failure was observed long before any mechanical response. The fracture dynamics of mixed biopolymer gels can be analysed with this approach both structurally and rheologically at different length scales, contributing to a more comprehensive understanding of the failure behaviour. © 2006 Elsevier Ltd. All rights reserved.

  • 126.
    Broberg, A
    SIK – Institutet för livsmedel och bioteknik.
    Utveckling av nya honungsprodukter för ökad svensk honungsproduktion : slutrapport2010Report (Other academic)
  • 127.
    Båth, K
    SIK – Institutet för livsmedel och bioteknik.
    ”Hot-spots” i kylkedjan2014Report (Other academic)
  • 128.
    Båth, Klara
    et al.
    SIK – Institutet för livsmedel och bioteknik.
    Persson, K.N.
    Schnurer, J.
    Leong, S.L.
    Microbiota of an unpasteurised cellar-stored goat cheese from northern Sweden2012In: Agricultural and Food Science, ISSN 1459-6067, E-ISSN 1795-1895, Vol. 21, no 2, p. 197-203Article in journal (Refereed)
    Abstract [en]

    This qualitative study reports on lactic acid bacteria (LAB), yeasts and moulds isolated from three artisanal Swedish cellar-stored goat cheeses aged for 1, 3 and 5 months. Starter culture LAB dominated in the younger cheeses, and Leuconostoc pseudomesenteroides, common in raw goats' milk, had persisted from the unpasteurised milk into all the cheeses. Non-starter LAB dominated in the 5 month cheese, in particular, Lactobacillus sakei, a meat-associated LAB not previously isolated from cheese. Debaryomyces hansenii, and Penicillium and Mucor species were dominant among the yeasts and moulds, respectively. The cheese rind was not formed primarily from Penicillium species as in traditional cheeses such as Camembert - rather, mycelium from Mucor mucedo contributed to rind formation. Mould species known to produce sterigmatocystin, aflatoxins or ochratoxin A in cheese were not isolated in this study; growth of mycotoxigenic Aspergilli may have been inhibited by the cool conditions in the earth-cellar (4-6 °C).

  • 129.
    Bülow, M
    SIK – Institutet för livsmedel och bioteknik.
    Systematic and objective definitions of texture modified foods in nutritional treatments : final report2009Report (Other academic)
  • 130.
    Bülow, M
    SIK – Institutet för livsmedel och bioteknik.
    Äldres behov i relation till mat, näring och måltidssituationer2007Report (Other academic)
  • 131.
    Bülow, M
    SIK – Institutet för livsmedel och bioteknik.
    Ätstudie med äldre respondenter : acceptans och preferens av konsistensanpassade produkter2007Report (Other academic)
  • 132. Caous, J.S.
    et al.
    Lövenklev, Maria
    SIK – Institutet för livsmedel och bioteknik.
    Faldt, J.
    Langton, Maud
    SIK – Institutet för livsmedel och bioteknik.
    Adhesion of Streptococcus mitis and Actinomyces oris in co-culture to machined and anodized titanium surfaces as affected by atmosphere and pH2013In: BMC Oral Health, ISSN 1472-6831, E-ISSN 1472-6831, Vol. 13, no 1, p. 4-Article in journal (Refereed)
    Abstract [en]

    Background: With the rising demand for osseointegrated titanium implants for replacing missing teeth, often in patients with a history of periodontitis, implant-related infections have become an issue of growing concern. Novel methods for treating and preventing implant-associated infections are urgently needed. The aim of this study was to investigate if different pH, atmosphere and surface properties could restrict bacterial adhesion to titanium surfaces used in dental implants. Methods: Titanium discs with machined or anodized (TiUnite™) surface were incubated with a co-culture of Streptococcus mitis and Actinomyces oris (early colonizers of oral surfaces) at pH 5.0, 7.0 and 9.0 at aerobic or anaerobic atmosphere. The adhesion was analysed by counting colony forming (CFU) units on agar and by confocal laser scanning microscopy (CLSM).Results: The CFU analysis showed that a pH of 5.0 was found to significantly decrease the adhesion of S. mitis, and an aerobic atmosphere, the adhesion of A. oris. S. mitis was found in significantly less amounts on the anodized surface than the machined surface, while A. oris was found in equal amounts on both surfaces. The CLSM analysis confirmed the results from the CFU count and provided additional information on how the two oral commensal species adhered to the surfaces: mainly in dispersed clusters oriented with the groves of the machined surface and the pores of the anodized surface. Conclusions: Bacterial adhesion by S. mitis and A. oris can be restricted by acidic pH and aerobic atmosphere. The anodized surface reduced the adhesion of S. mitis compared to the machined surface; while A. oris adhered equally well to the pores of the anodized surface and to the grooves of the machined surface. It is difficult to transfer these results directly into a clinical situation. However, it is worth further investigating these findings from an in vitro perspective, as well as clinically, to gain more knowledge of the effects acid pH and aerobic atmosphere have on initial bacterial adhesion. © 2013 Seth Caous et al.; licensee BioMed Central Ltd.

  • 133.
    Carlson, K
    SIK – Institutet för livsmedel och bioteknik.
    Livscykelinventering av butiker : data och metoder för att beräkna butikens roll vid LCA av livsmedel2000Report (Refereed)
  • 134.
    Carlsson, B
    SIK – Institutet för livsmedel och bioteknik.
    Livscykelanalys (LCA) av svenska ekologiska ägg2009Report (Other academic)
  • 135.
    Carlsson, B
    SIK – Institutet för livsmedel och bioteknik.
    Livscykelanalys (LCA) av svenskt ekologiskt griskött2009Report (Other academic)
  • 136.
    Carlsson, V
    SIK – Institutet för livsmedel och bioteknik.
    Kväveförluster och energianvändning på mjölkgårdar i västra Sverige2004Report (Other academic)
  • 137.
    Cederberg, C
    SIK – Institutet för livsmedel och bioteknik.
    Certification schemes (RTRS and ProTerra) in Brazilian soy : Use of pesticides and cropping systems2013Report (Other academic)
  • 138.
    Cederberg, C
    SIK – Institutet för livsmedel och bioteknik.
    Environmental assessment of future pig farming systems : quantifications of three scenarios from the FOOD 21 synthesis work2004Report (Other academic)
  • 139.
    Cederberg, C
    SIK – Institutet för livsmedel och bioteknik.
    Environmental impacts from livestock production with different animal welfare potentials-a literature review2012Report (Other academic)
  • 140.
    Cederberg, C
    SIK – Institutet för livsmedel och bioteknik.
    Greenhouse gas emissions from Swedish consumption of meat, milk and eggs 1990 and 20052009Report (Other academic)
  • 141.
    Cederberg, C
    SIK – Institutet för livsmedel och bioteknik.
    Greenhouse gas emissions from Swedish production of meat, milk and eggs 1990 and 20052009Report (Other academic)
  • 142.
    Cederberg, C
    SIK – Institutet för livsmedel och bioteknik.
    Klimatavtryck av ekologiska jordbruksprodukter2011Report (Other academic)
  • 143.
    Cederberg, C
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Life cycle assessment of milk production : a comparison of conventional and organic farming1998Report (Refereed)
  • 144.
    Cederberg, C
    SIK – Institutet för livsmedel och bioteknik.
    Life cycle inventory of 23 dairy farms in south-western Sweden2004Report (Other academic)
  • 145.
    Cederberg, C
    SIK – Institutet för livsmedel och bioteknik.
    Livscykelanalys (LCA) av ekologisk nötköttsproduktion i ranchdrift2004Report (Other academic)
  • 146.
    Cederberg, C
    SIK – Institutet för livsmedel och bioteknik.
    Miljösystemanalys av ekologiskt griskött2004Report (Other academic)
  • 147.
    Cederberg, C
    SIK – Institutet för livsmedel och bioteknik.
    Utsläpp av växthusgaser i ett livscykelperspektiv för verksamheten vid livsmedelsföretaget Berte Qvarn2008Report (Other academic)
  • 148.
    Cederberg, C
    et al.
    SIK – Institutet för livsmedel och bioteknik.
    Flysjö, A
    SIK – Institutet för livsmedel och bioteknik.
    Ericson, L
    Livscykelanalys (LCA) av norrländsk mjölkproduktion2007Report (Other academic)
  • 149.
    Cederberg, C
    et al.
    SIK – Institutet för livsmedel och bioteknik.
    Meyer, D
    Flysjö, A
    SIK – Institutet för livsmedel och bioteknik.
    Life cycle inventory of greenhouse gas emissions and use of land and energy in Brazilian beef production2009Report (Other academic)
  • 150.
    Cederberg, C
    et al.
    SIK – Institutet för livsmedel och bioteknik.
    Wivstad, M
    Sonesson, U
    SIK – Institutet för livsmedel och bioteknik.
    Bekämpningsmedelsanvänding i höstvete odlat enligt Svenskt Sigill åren 2002-20042007Report (Other academic)
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