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  • 751.
    Ziegler, Friederike
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Environmental impact assessment of seafood products2003In: Environmentally-Friendly Food Processing, p. 70-92Article in journal (Refereed)
  • 752.
    Ziegler, Friederike
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Environmental life cycle assessment of seafood products from capture fisheries2007In: The International Journal of Life Cycle Assessment, ISSN 0948-3349, E-ISSN 1614-7502, Vol. 12, no 1, p. 61-Article in journal (Refereed)
  • 753.
    Ziegler, Friederike
    et al.
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Emanuelsson, Andreas
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Eichelsheim, J.L.
    Flysjö, Anna
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Ndiaye, V.
    Thrane, M.
    Extended Life Cycle Assessment of Southern Pink Shrimp Products Originating in Senegalese Artisanal and Industrial Fisheries for Export to Europe2011In: Journal of Industrial Ecology, ISSN 1088-1980, E-ISSN 1530-9290, Vol. 15, no 4, p. 527-538Article in journal (Refereed)
    Abstract [en]

    Southern pink shrimp (Penaeus notialis) are an important Senegalese export commodity. Artisanal fisheries in rivers produce 60%. Forty percent are landed in trawl fisheries at sea. The shrimp from both fisheries result in a frozen, consumer-packed product that is exported to Europe. We applied attributional life cycle assessment (LCA) to compare the environmental impact of the two supply chains and identify improvement options. In addition to standard LCA impact categories, biological impacts of each fishery were quantified with regard to landed by-catch, discard, seafloor impact, and size of target catch. Results for typical LCA categories include that artisanal fisheries have much lower inputs and emissions in the fishing phase than does the industrial fishery. For the product from artisanal fisheries, the main part of the impact in the standard LCA categories occurs during processing on land, mainly due to the use of heavy fuel oil and refrigerants with high global warming and ozone depletion potentials. From a biological point of view, each fishery has advantages and drawbacks, and a number of improvement options were identified. If developing countries can ensure biological sustainability of their fisheries and design the chain on land in a resource-efficient way, long distance to markets is not an obstacle to sustainable trading of seafood products originating in artisanal fisheries. © 2011 by Yale University.

  • 754.
    Ziegler, Friederike
    et al.
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Hansson, P.-A.
    Emissions from fuel combustion in Swedish cod fishery2003In: Journal of Cleaner Production, ISSN 0959-6526, E-ISSN 1879-1786, Vol. 11, no 3, p. 303-314Article in journal (Refereed)
    Abstract [en]

    This study presents emission data (CO2, NOx, CO, HC and SOx) for fishing vessels, calculated per kg of cod landed by Swedish fishermen. Three scenarios are included; one reflecting the fishery and fleet of 1999, one assuming modern engine technology and, finally, a future scenario assuming a slight increase in the use of passive gear (seines and long-lines) and pair trawls instead of single trawls, lower fishing effort and lower emission levels. The effects on the results of different allocation strategies for landed by-catches are evaluated. Data was gathered from official fishery statistics and engine emission data from one of the major manufacturers of marine diesels. Fuel consumption data for otter trawling and gillnet fishing was obtained by having fishermen fill out a questionnaire. The results include emission calculations for gillnet fishing and trawling, and indicate lower emissions per kg of cod caught for gillnet fishing, due to lower fuel consumption. Considerable options for decreasing fuel consumption and emissions produced in cod fisheries through changes in technology and fisheries policy were concluded from this work. Choosing allocation method was shown to be important for the final results, especially in mixed, high-value target fisheries. © 2002 Elsevier Science Ltd. All rights reserved.

  • 755.
    Ziegler, Friederike
    et al.
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Hornborg, Sara
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Stock size matters more than vessel size: The fuel efficiency of Swedish demersal trawl fisheries 2002-20102014In: Marine Policy, ISSN 0308-597X, E-ISSN 1872-9460, Vol. 44, p. 72-81Article in journal (Refereed)
    Abstract [en]

    Fisheries management determines how much of each stock can be landed when, where and how fishing is permitted. It has been identified to strongly influence the environmental performance of the fishing industry, including fuel use. As fuel data for fisheries is scarce, especially on a detailed level, the aim of this study was to develop an approach for utilizing fleet-wide fuel data to estimate the fuel use of individual fisheries and mapping how fuel efficiency in Swedish fisheries is influenced by management. Swedish demersal trawl fisheries were studied between 2002 and 2010. Results show that the overall fuel efficiency has improved and interesting patterns between different fisheries and vessel sizes emerged. The difference in fuel efficiency per kilo landing between large and small trawlers was generally small, unless catch capacity was lowered e.g. by selective grids. Stock rebuilding was shown to be highly important for fuel efficiency, as fuel use was inversely correlated to the biomass of eastern Baltic cod. However, rebuilding can also lead to trade-offs e.g. in the case of selective trawling, where protection of depleted stocks comes at the cost of higher fuel intensity per landing. Finally, tax exemption of fuel use in fisheries was shown to maintain inefficient fisheries. These results could be used to reduce overall environmental impacts of fishing further by incorporating fuel use as an additional aspect into the fisheries management system. © 2013 Elsevier Ltd.

  • 756.
    Ziegler, Friederike
    et al.
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Nilsson, P.
    Mattsson, Berit
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Walther, Y.
    Life Cycle Assessment of frozen cod fillets including fishery-specific environmental impacts2003In: The International Journal of Life Cycle Assessment, ISSN 0948-3349, E-ISSN 1614-7502, Vol. 8, no 1, p. 39-47Article in journal (Refereed)
    Abstract [en]

    Goal, Scope and Background. The purpose of the present study was to perform an environmental assessment for the entire life cycle of a seafood product and to include fishery-specific types of environmental impact in inventory and assessment. Environmental data for a frozen block of cod fillets was collected and used for a Life Cycle Assessment, including the fishery-specific environmental aspects seafloor use and biological extraction of target, by-catch and discard species. The fishery takes place in the Baltic Sea where cod is mainly fished by benthic trawls and gillnets. Methods. The functional unit was a consumer package of frozen cod fillets (400 g) reaching the household. Data was gathered from fishermen, fishery statistics, databases, companies and literature. Fishery-specific issues like the impact on stocks of the target and by-catch species, seafloor impact and discarding were quantified in relation to the functional unit and qualitative impact assessment of these aspects was included. Results. Findings include the fact that all environmental impact categories assessed (Global Warming Potential, Eutrophication Potential, Acidification Potential, Photochemical Ozone Creation Potential and Aquatic Ecotoxiciy) are dominated by the fishery. Around 700 m2 of seafloor are swept by trawls and around 50 g of under-sized cod and other marine species are discarded per functional unit. The phases contributing most to total environmental impact following fishery were transports and preparation in the household. The process industry and municipal sewage treatment cause considerable amounts of eutrophying emissions. Conclusions. Conclusions are that there are considerable options for improvement of the environmental performance of the seafood production chain. In the fishery, the most important environmental measure is to fish sustainably managed stocks. Speed optimisation, increased use of less energy-intensive fishing gear and improved engine and fuel technology are technical measures that would considerably decrease resource use and environmental impact caused by fishery. Due to the importance of fishery for the overall results, the most important environmental improvement option after landing is to maintain high quality and minimise product losses. Recommendations and Outlook. The need for good baseline data concerning resource use and marine environmental impact of fisheries in order to perform environmental assessment of seafood products was demonstrated. LCA was shown to be a valuable tool for such assessments, which in the future could be used to improve the environmental performance of the seafood production chain or in the development of criteria of eco-labelling of seafood products originating in capture fisheries.

  • 757.
    Ziegler, Friederike
    et al.
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Valentinsson, D.
    Environmental life cycle assessment of Norway lobster (Nephrops norvegicus) caught along the Swedish west coast by creels and conventional trawls: LCA methodology with case study2008In: The International Journal of Life Cycle Assessment, ISSN 0948-3349, E-ISSN 1614-7502, Vol. 13, no 6, p. 487-497Article in journal (Refereed)
    Abstract [en]

    Background, aim, and scope: Two fishing methods, creeling and conventional trawling, are used to target Norway lobster (Nephrops norvegicus), economically the second most important species in Swedish west coast fisheries. The goal was to evaluate overall resource use and environmental impact caused by production of this seafood with the two different fishing methods using life cycle assessment (LCA) methodology. Materials and methods: The inventory covered the entire chain starting by production of supply materials and the fishery itself, through seafood auctioning, wholesaling, retailing, to the consumer. That portion of the life cycle occurring on land was assumed to be identical for Norway lobsters regardless as to how they were caught. The functional unit was 300 g of edible meat (i.e., Norway lobster tails), corresponding to 1 kg of whole, boiled Norway lobsters. The seafloor impact of trawling was quantified using a recently developed methodology. Results: Major differences were found between the fishing methods with regard to environmental impact: creeling was found to be more efficient than conventional trawling in all traditional impact categories and in the two additional fishery-related categories involving seafloor impact and discarding. Since the quality of the creel-caught Nephrops was higher, the difference was probably even higher than indicated here. Discussion: Major improvement potential was identified in the more widespread use of creels and species-selective trawls. The only deficiencies of creel fishing were poorer working environment and safety, and a potentially higher risk of recruitment overfishing. However, these issues could be handled by technological development and fisheries regulations and should not hamper the development of creel fishery. Conclusions: Improvement options were identified and quantified for the Swedish Nephrops fishery. The study demonstrates how LCA can be used to compare the environmental performance of different segments of a fishery. Recommendations and perspectives: Shifting to creeling and species-selective trawling would lead to considerably lower discard, fuel use, and seafloor impact while providing consumers with the same amount of Norway lobsters. © 2008 Springer-Verlag.

  • 758.
    Ziegler, Friederike
    et al.
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Winther, U.
    Hognes, E.S.
    Emanuelsson, Andreas
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Sund, Veronica
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Ellingsen, H.
    The Carbon Footprint of Norwegian Seafood Products on the Global Seafood Market2013In: Journal of Industrial Ecology, ISSN 1088-1980, E-ISSN 1530-9290, Vol. 17, no 1, p. 103-116Article in journal (Refereed)
    Abstract [en]

    Greenhouse gas emissions caused by food production are receiving increased attention worldwide. A problem with many studies is that they only consider one product; methodological differences also make it difficult to compare results across studies. Using a consistent methodology to ensure comparability, we quantified the carbon footprint of more than 20 Norwegian seafood products, including fresh and frozen, processed and unprocessed cod, haddock, saithe, herring, mackerel, farmed salmon, and farmed blue mussels. The previous finding that fuel use in fishing and feed production in aquaculture are key inputs was confirmed. Additional key aspects identified were refrigerants used on fishing vessels, product yield, and by-product use. Results also include that product form (fresh or frozen) only matters when freezing makes slower transportation possible. Processing before export was favorable due to the greater potential to use by-products and the reduced need for transportation. The most efficient seafood product was herring shipped frozen in bulk to Moscow at 0.7 kilograms CO2 equivalents per kilogram (kg CO2-eq/kg) edible product. At the other end we found fresh gutted salmon airfreighted to Tokyo at 14 kg CO2-eq/kg edible product. This wide range points to major differences between seafood products and room for considerable improvement within supply chains and in product choices. In fisheries, we found considerable variability between fishing methods used to land the same species, which indicates the importance of fisheries management favoring the most resource-efficient ways of fishing. Both production and consumption patterns matter, and a range of improvements could benefit the carbon performance of Norwegian seafood products. © 2012 by Yale University.

  • 759.
    Åström, A
    et al.
    SIK – Institutet för livsmedel och bioteknik.
    Normann, A
    SIK – Institutet för livsmedel och bioteknik.
    Konsumenters livsmedelsval – hur, varför och när?2014Report (Other academic)
  • 760.
    Åström, A
    et al.
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska livmedelsinstitutet.
    Sundström, B
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska livmedelsinstitutet.
    Vinsmo, L G
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Uppbyggnad av en aseptikstation.1988Report (Refereed)
  • 761.
    Åström, Annika
    SIK – Institutet för livsmedel och bioteknik.
    The influence of some key ingredients on the sensory characteristics of mayonnaise.1998In: Food and Drink Review, Spring, p. 43-48Article in journal (Refereed)
  • 762.
    Åström, Annika
    et al.
    SIK – Institutet för livsmedel och bioteknik.
    Goldman, A.
    Heiniö, R.-L.
    Workshop summary: Cross-cultural sensory and consumer studies.2006In: Food Quality and Preferences, Vol. 17, p. 646-649Article in journal (Refereed)
  • 763.
    Öhgren, C
    SIK – Institutet för livsmedel och bioteknik.
    Smakliga rätter för ökad konsumtion av nyttiga vegetabilier : slutrapport2010Report (Other academic)
  • 764.
    Öhgren, C
    et al.
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Lorén, N
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Altskär, Annika
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Hermansson, A.-M.
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Surface-directed structure formation of β-lactoglobulin inside droplets2011In: Biomacromolecules, ISSN 1525-7797, E-ISSN 1526-4602, Vol. 12, no 6, p. 2235-2242Article in journal (Refereed)
    Abstract [en]

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

  • 765.
    Öhgren, Camilla
    et al.
    SIK – Institutet för livsmedel och bioteknik.
    Langton, Maud
    SIK – Institutet för livsmedel och bioteknik.
    Hermansson, Ann-Marie
    SIK – Institutet för livsmedel och bioteknik.
    Structure-fracture measurements of particulate gels2004In: Journal of Materials Science, ISSN 0022-2461, E-ISSN 1573-4803, Vol. 39, no 21, p. 6473-6482Article in journal (Refereed)
    Abstract [en]

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

  • 766.
    Öhgren, Camilla
    et al.
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Loren, Niklas
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Altskär, Annika
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Hermansson, Ann-Marie
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Surface-directed structure formation of beta-lactoglobulin inside droplets2011In: Biomacromolecules, ISSN 1525-7797, E-ISSN 1526-4602, Vol. 12, no 6, p. 2235-2242Article in journal (Refereed)
    Abstract [en]

    The morphology of ?-lactoglobulin structures inside droplets was studied during aggregation and gelation using confocal laser scanning microscopy (CLSM) equipped with a temperature stage and transmission electron microscopy (TEM). The results showed that there is a strong driving force for the protein to move to the interface between oil and water in the droplet, and the ?-lactoglobulin formed a dense shell around the droplet built up from the inside of the droplets. Less protein was found inside the droplets. The longer the ?-lactoglobulin was allowed to aggregate prior to gel formation, the larger the part of the protein went to the interface, resulting in a thicker shell and very little material being left inside the droplets. The droplets were easily deformed because no network stabilizes them. When 0.5% emulsifier, polyglycerol polyresinoleat (PGPR), was added to the oil phase, the ?-lactoglobulin was situated both inside the droplets and at the interface between the droplets and the oil phase; when 2% PGPR was added, the ?-lactoglobulin structure was concentrated to the inside of the droplets. The possibility to use the different morphological structures of ?-lactoglobulin in droplets to control the diffusion rate through a ?-lactoglobulin network was evaluated by fluorescence recovery after photobleaching (FRAP). The results show differences in the diffusion rate due to heterogeneities in the structure: the diffusion of a large water-soluble molecule, FITC-dextran, in a dense particulate gel was 1/4 of the diffusion rate in a more open particulate ?-lactoglobulin gel in which the diffusion rate was similar to that in pure water. © 2011 American Chemical Society.

  • 767.
    Östergren, K
    SIK – Institutet för livsmedel och bioteknik.
    FUSIONS definitional frameword for food waste (FP7-rapport)2014Report (Other academic)
  • 768.
    Östergren, Karin
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Productivity - the food industry challenge2010In: Food and Beverage International, Vol. 9, no 3, p. 36-37Article in journal (Refereed)
  • 769.
    Östergren, Karin
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    REELIV-redskap för effektiv och resurssnål livsmedelsproduktion2012Report (Other academic)
  • 770.
    Östergren, Karin
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Säker och miljöeffektiv livsmedelslogistik2009Report (Other academic)
  • 771.
    Östergren, Karin
    et al.
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Sundström, B
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Berlin, J
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Lorentzon, K
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Johansson, B
    REELIV - Redskap för effektiv och resurssnål livsmedelsproduktion.2012Report (Other academic)
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