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  • 1. Afton, Halloran (Lead Editor)
    Persson, Marie (Editor)
    Skylare, Elisabet (Editor)
    Guía para gente soñadora: Versión abreviada del Menú deSoluciones: Una guía nórdica parapolíticas alimentarias sostenibles.2019Other (Other (popular science, discussion, etc.))
    Abstract [es]

    Por primera vez se reúnen en un mismo documento las soluciones de política alimentaria más innovadoras de la región nórdica. Este Menú de Soluciones abarca nutrición, cultura e identidad alimentarias, comida y alimentación públicas, desperdicio de alimentos y dietas sostenibles. Incluye 24 ejemplos de políticas locales, nacionales y regionales diseñadas para suscitar nuevas conversaciones e inspirar nuevas políticas en otras partes del mundo. Cada una de las soluciones supone un paso tangible para abordar un problema específico; en su conjunto, representan un enfoque nuevo e integral a la política alimentaria. También dan testimonio de cómo las políticas blandas pueden traducirse en soluciones y desempeñar un importante papel en la consecución de objetivos ambiciosos a nivel nacional e internacional.

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  • 2.
    Ahrné, Lilia
    et al.
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Frias, J
    Oliveira, F.A.R.
    Singh, R.P.
    Modelling textural changes of vegetables during acidification under isothermal and non-isothermal conditions2001In: Acta Horticulturae, ISSN 0567-7572, Vol. 566, p. 323-328Article in journal (Refereed)
    Abstract [en]

    Acidification can be used to improve the quality of canned vegetables because it can decrease thermal processing requirements. Moreover, there is some evidence that acidified vegetables retain a better texture than non-acidified ones. Optimisation of the acidification processes requires the knowledge of the relationship between texture and thermal process at low/moderate temperature. The main objective of this work was the modelling of textural changes of vegetables during acidification under isothermal conditions, and the application of the model to predict textural changes in non-isothermal processes. Turnip was the vegetable used in the experiments. The effect of pre-treatments (blanching, freezing/thawing, calcium addition and vacuum infusion of water before acidification) on the kinetics of textural changes during acidification was also studied. Turnips were acidified in acetic acid under isothermal (20, 50, 70, 80, 90 and 100°C) and non-isothermal conditions (20 to 90°C). Texture was modelled by a two subtract first order kinetic model, assuming an Arrhenius-type dependence of the rate constants on temperature. The model parameters were estimated by nonlinear regression. At temperatures lower then 70°C no significant changes in texture were detected. At higher temperatures the model showed a good fit to the data for all the conditions tested. Acidification decreased the percentage of heat labile substrate from 96% to 62%, thus improving firmness retention. The parameters of the kinetic model estimated under isothermal conditions provided an adequate prediction of texture changes under non-isothermal conditions. The methodology developed in this work can be further applied to model the textural changes of vegetables during other thermal processes, such as drying, blanching, and frying.

  • 3.
    Ahrné, Lilia
    et al.
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Gonzalez-Martinez, G
    Sjoholm, I
    Nilsson, Katarina
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Improvement of texture by modifying processing conditions2003In: Acta Horticulturae, ISSN 0567-7572, Vol. 604, p. 277-283Article in journal (Refereed)
    Abstract [en]

    Fruit and vegetable processors, faced with the challenge of gaining and maintaining a healthy position in the competitive fruit and vegetable sector, are optimising traditional processes towards product quality. Using frozen potatoes as a case study, the aim of this study was to evaluate the potential of improving the texture of potatoes by modifying the processing conditions. The texture of processed frozen potatoes is the result of the integral effect of the unit operations applied through the production chain. Production of frozen potatoes includes a blanching, a freezing, thawing/cooking step before being served. In this study, blanching temperatures from 70 to 97 °C up to 10 minutes were tested and combined with freezing by two freezing methods, impingement and air-blast freezing. The texture was measured after cooking of frozen potatoes in boiling water. Besides texture, water holding capacity, microstructural evaluation and pectinmethylesterase (PME) activity were determined. Blanching of potatoes prior to freezing can both improve water holding capacity and texture of potatoes, but this effect depends on the freezing rate and blanching temperature. Potatoes frozen with fastest freezing method are firmer and hold more water than the ones frozen by air-blast freezing. Blanching at 70 °C can lead to potatoes that after cooking retain a firmer texture, compared with blanching at 90 °C. The duration of the blanching treatment has also an important effect on texture changes. The studies of PME activity showed a good correlation between texture and PME for blanching at 90 °C, but for blanching at 70°C and longer times, the development of texture does not seem to be solely related to PME activity. Microstructural studies showed that the differences in texture are due to differences in the degree of starch gelatinisation and integrity of the cellular structure.

  • 4. Albinsson, Berit
    et al.
    Wendin, Karin
    Kristianstad University, School of Education and Environment, Avdelningen för Mat- och måltidsvetenskap. Kristianstad University, Research Environment Food and Meals in Everyday Life (MEAL).
    Åström, Annika
    Handbok i sensorisk analys2013Book (Other academic)
    Abstract [sv]

    Den första utgåvan av Birgit Lundgrens Handbok i Sensorisk Analys utkom 1981. Den har sedan dess blivit en klassiker inom sensoriska kretsar och i ordets verkliga bemärkelse blivit använd som just en handbok – en bok att hålla fast vid i alla typer av sensoriska sammanhang. Vi vill med denna uppdaterade nyutgåva beskriva de traditionella metoderna med dagens termer samt komplettera med några nya metoder.

  • 5.
    Aldebes, Mujtaba
    Halmstad University, School of Information Technology.
    Smart Shopping Cart: Automatisering av handelsprocessen vid fysiska butiker, teknisk innovation2018Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
    Abstract [en]

    Thefts and shoplifting is a big problem for local stores, additionally the development of e-commerce is a deciding factor for the success of physical stores and their profitability. An increasing amount of money is being invested in security solutions, guards and other related personnel. 

    The goal of this Bachelors thesis has been to develop a product for a modern and innovative smart shopping cart. The resulting cart is a tool that is more suitable for the benefit of consumers and their need for a more comfortable shopping experience, it has the benefit of streamlining the shopping process which in turn could attract repeat customers. 

    Through the use of new technology as well as the Internet and new functions at a competitive price point there is a great opportunity to market this product. The shopping cart uses image analysis and a load cell which alleviates the need for customers to manually scan each article for purchase, instead it is identified and registered as it is placed in the shopping cart. 

    The prototype has been compared to other solutions and conclusions have been drawn as to the optimality of the product fulfill the purpose.

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  • 6.
    Ali, A.
    et al.
    Malmö University, Sweden; Speximo AB, Sweden.
    Ringstad, L
    RISE Research Institutes of Sweden, Bioeconomy and Health.
    Skedung, Lisa
    RISE Research Institutes of Sweden, Bioeconomy and Health, Material and Surface Design.
    Falkman, P.
    Malmö University, Sweden.
    Wahlgren, M.
    Lund University, Sweden.
    Engblom, J.
    Malmö University, Sweden.
    Tactile friction of topical creams and emulsions: Friction measurements on excised skin and VitroSkin® using ForceBoard™2022In: International Journal of Pharmaceutics, ISSN 0378-5173, E-ISSN 1873-3476, Vol. 615, article id 121502Article in journal (Refereed)
    Abstract [en]

    Tactile perception can be investigated through ex vivo friction measurements using a so–called ForceBoard™, providing objective assessments and savings in time and money, compared to a subjective human panel. In this work we aim to compare excised skin versus VitroSkin® as model substrates for tactile friction measurements. A further aim is to detect possible differences between traditional surfactant-based creams, and a particle-stabilized (Pickering) cream and investigate how the different substrates affect the results obtained. It was found that the difference in tactile friction between excised skin and VitroSkin® was small on untreated substrates. When topical creams were applied, the same trends were observed for both substrates, although the frictional variation over time relates to the difference in surface structure between the two substrates. The results also confirmed that there is a difference between starch-based Pickering formulations and surfactant-based creams after application, indicating that the latter is greasier than Pickering cream. It was also shown that the tactile friction of Pickering emulsions was consistently high even with high amounts of oil, indicating a non-greasy, and non-sticky formulation. The characteristics of starch-stabilized Pickering formulations make them promising candidates in the development of surfactant-free topical formulations with unique tactile properties. © 2022 The Authors

  • 7.
    Ali, A.
    et al.
    Malmo Univ, Sweden; Malmo Univ, Sweden; Speximo AB, Sweden.
    Skedung, L.
    RISE Res Inst Sweden Bioecon & Hlth, Sweden.
    Burleigh, S.
    Lund Univ, Sweden.
    Lavant, E.
    Malmo Univ, Sweden; Malmo Univ, Sweden.
    Ringstad, L.
    RISE Res Inst Sweden Bioecon & Hlth, Sweden.
    Anderson, Chris D
    Linköping University, Department of Biomedical and Clinical Sciences, Division of Cell Biology. Linköping University, Faculty of Medicine and Health Sciences. Region Östergötland, Medicine Center, Department of Dermatology and Venerology.
    Wahlgren, M.
    Lund Univ, Sweden.
    Engblom, J.
    Malmo Univ, Sweden; Malmo Univ, Sweden.
    Relationship between sensorial and physical characteristics of topical creams: A comparative study on effects of excipients2022In: International Journal of Pharmaceutics, ISSN 0378-5173, E-ISSN 1873-3476, Vol. 613, article id 121370Article in journal (Refereed)
    Abstract [en]

    Rising consumer demands for safer, more natural, and sustainable topical products have led to increased interest in finding alternative excipients, while retaining functionality and cosmetic appeal. Particle-stabilized Pickering creams have emerged as possible alternatives to replace traditional surfactant-stabilized creams and are thus one of the focuses in this study. The aim of this paper was to study relationships between sensorial characteristics and physical properties to understand how different excipients affect these aspects, comparing one starch particle-stabilized and three surfactant-stabilized formulations. A human panel was used to evaluate sensorial perception, while physical properties were deduced by rheology and tactile friction, together with in vivo and ex vivo skin hydration measurements. The results show that sensorial attributes related to the application phase can be predicted with rheology, while afterfeel attributes can be predicted with tactile friction studies. Differences in rheological and sensory properties among surfactant-based creams could mainly be attributed to the type of emollients used, presence of thickeners and surfactant composition. Differences between surfactant-based creams and a Pickering cream were more evident in relation to the afterfeel perception. Presence of starch particles in the residual film on skin results in high tactile friction and low perception of residual coating, stickiness, greasiness, and slipperiness in sensorial afterfeel.

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  • 8.
    Ali, A
    et al.
    Malmö University, Sweden; Speximo AB, Sweden.
    Skedung, Lisa
    RISE Research Institutes of Sweden, Bioeconomy and Health, Material and Surface Design.
    Burleigh, S
    Lund University, SWeden.
    Lavant, E
    Malmö University, Sweden.
    Ringstad, L
    RISE Research Institutes of Sweden.
    Anderson, CD
    Linköping University, Sweden.
    Wahlgren, M
    Lund University, Sweden.
    Engblom, J
    Malmö University, Sweden.
    Relationship between sensorial and physical characteristics of topical creams: A comparative study on effects of excipients2022In: International Journal of Pharmaceutics, ISSN 0378-5173, E-ISSN 1873-3476, Vol. 613, article id 121370Article in journal (Refereed)
    Abstract [en]

    Rising consumer demands for safer, more natural, and sustainable topical products have led to increased interest in finding alternative excipients, while retaining functionality and cosmetic appeal. Particle-stabilized Pickering creams have emerged as possible alternatives to replace traditional surfactant-stabilized creams and are thus one of the focuses in this study. The aim of this paper was to study relationships between sensorial characteristics and physical properties to understand how different excipients affect these aspects, comparing one starch particle–stabilized and three surfactant-stabilized formulations. A human panel was used to evaluate sensorial perception, while physical properties were deduced by rheology and tactile friction, together with in vivo and ex vivo skin hydration measurements. The results show that sensorial attributes related to the application phase can be predicted with rheology, while afterfeel attributes can be predicted with tactile friction studies. Differences in rheological and sensory properties among surfactant-based creams could mainly be attributed to the type of emollients used, presence of thickeners and surfactant composition. Differences between surfactant-based creams and a Pickering cream were more evident in relation to the afterfeel perception. Presence of starch particles in the residual film on skin results in high tactile friction and low perception of residual coating, stickiness, greasiness, and slipperiness in sensorial afterfeel. © 2021 The Authors

  • 9.
    Ali, Abdullah
    et al.
    Malmö University, Faculty of Health and Society (HS), Department of Biomedical Science (BMV). Malmö University, Biofilms Research Center for Biointerfaces. Speximo AB, Medicon Village, Lund.
    Ringstad, Lovisa
    RISE Research Institutes of Sweden, Bioeconomy and Health, Stockholm.
    Skedung, Lisa
    RISE Research Institutes of Sweden, Bioeconomy and Health, Stockholm.
    Falkman, Peter
    Malmö University, Faculty of Health and Society (HS), Department of Biomedical Science (BMV). Malmö University, Biofilms Research Center for Biointerfaces.
    Wahlgren, Marie
    Food Technology, Engineering and Nutrition, Lund University.
    Engblom, Johan
    Malmö University, Faculty of Health and Society (HS), Department of Biomedical Science (BMV). Malmö University, Biofilms Research Center for Biointerfaces.
    Tactile friction of topical creams and emulsions: Friction measurements on excised skin and VitroSkin® using ForceBoard™.2022In: International Journal of Pharmaceutics, ISSN 0378-5173, E-ISSN 1873-3476, Vol. 615, article id 121502Article in journal (Refereed)
    Abstract [en]

    Tactile perception can be investigated through ex vivo friction measurements using a so-called ForceBoard™, providing objective assessments and savings in time and money, compared to a subjective human panel. In this work we aim to compare excised skin versus VitroSkin® as model substrates for tactile friction measurements. A further aim is to detect possible differences between traditional surfactant-based creams, and a particle-stabilized (Pickering) cream and investigate how the different substrates affect the results obtained. It was found that the difference in tactile friction between excised skin and VitroSkin® was small on untreated substrates. When topical creams were applied, the same trends were observed for both substrates, although the frictional variation over time relates to the difference in surface structure between the two substrates. The results also confirmed that there is a difference between starch-based Pickering formulations and surfactant-based creams after application, indicating that the latter is greasier than Pickering cream. It was also shown that the tactile friction of Pickering emulsions was consistently high even with high amounts of oil, indicating a non-greasy, and non-sticky formulation. The characteristics of starch-stabilized Pickering formulations make them promising candidates in the development of surfactant-free topical formulations with unique tactile properties.

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  • 10. Alison, Lauriane
    et al.
    Demirörs, Ahmet F
    Tervoort, Elena
    Teleki, Alexandra
    Uppsala University, Disciplinary Domain of Medicine and Pharmacy, Faculty of Pharmacy, Department of Pharmacy. Nutritional R&D Center Formulation and Application, DSM Nutritional Products Ltd., P.O. Box 2676, 4002 Basel, Switzerland.
    Vermant, Jan
    Studart, Andre R
    Emulsions Stabilized by Chitosan-Modified Silica Nanoparticles: pH Control of Structure-Property Relations2018In: Langmuir, ISSN 0743-7463, E-ISSN 1520-5827, Vol. 34, no 21, p. 6147-6160Article in journal (Refereed)
    Abstract [en]

    In food-grade emulsions, particles with an appropriate surface modification can be used to replace surfactants and potentially enhance the stability of emulsions. During the life cycle of products based on such emulsions, they can be exposed to a broad range of pH conditions and hence it is crucial to understand how pH changes affect stability of emulsions stabilized by particles. Here, we report on a comprehensive study of the stability, microstructure, and macroscopic behavior of pH-controlled oil-in-water emulsions containing silica nanoparticles modified with chitosan, a food-grade polycation. We found that the modified colloidal particles used as stabilizers behave differently depending on the pH, resulting in unique emulsion structures at multiple length scales. Our findings are rationalized in terms of the different emulsion stabilization mechanisms involved, which are determined by the pH-dependent charges and interactions between the colloidal building blocks of the system. At pH 4, the silica particles are partially hydrophobized through chitosan modification, favoring their adsorption at the oil-water interface and the formation of Pickering emulsions. At pH 5.5, the particles become attractive and the emulsion is stabilized by a network of agglomerated particles formed between the droplets. Finally, chitosan aggregates form at pH 9 and these act as the emulsion stabilizers under alkaline conditions. These insights have important implications for the processing and use of particle-stabilized emulsions. On one hand, changes in pH can lead to undesired macroscopic phase separation or coalescence of oil droplets. On the other hand, the pH effect on emulsion behavior can be harnessed in industrial processing, either to tune their flow response by altering the pH between processing stages or to produce pH-responsive emulsions that enhance the functionality of the emulsified end products.

  • 11.
    Alison, Lauriane
    et al.
    Swiss Fed Inst Technol, Dept Mat, Complex Mat, CH-8093 Zurich, Switzerland..
    Ruhs, Patrick A.
    Swiss Fed Inst Technol, Dept Mat, Complex Mat, CH-8093 Zurich, Switzerland..
    Tervoort, Elena
    Swiss Fed Inst Technol, Dept Mat, Complex Mat, CH-8093 Zurich, Switzerland..
    Teleki, Alexandra
    DSM Nutr Prod Ltd, Nutr R&D Ctr Formulat & Applicat, POB 2676, CH-4002 Basel, Switzerland..
    Zanini, Michele
    Swiss Fed Inst Technol, Interfaces Soft Matter & Assembly, Dept Mat, Complex Mat, CH-8093 Zurich, Switzerland..
    Isa, Lucio
    Swiss Fed Inst Technol, Interfaces Soft Matter & Assembly, Dept Mat, Complex Mat, CH-8093 Zurich, Switzerland..
    Studart, Andre R.
    Swiss Fed Inst Technol, Dept Mat, Complex Mat, CH-8093 Zurich, Switzerland..
    Pickering and Network Stabilization of Biocompatible Emulsions Using Chitosan-Modified Silica Nanoparticles2016In: Langmuir, ISSN 0743-7463, E-ISSN 1520-5827, Vol. 32, no 50, p. 13446-13457Article in journal (Refereed)
    Abstract [en]

    Edible solid particles constitute an attractive alternative to surfactants as stabilizers of food-grade emulsions for products requiring a long-term shelf life. Here, we report on a new approach to stabilize edible emulsions using silica nanoparticles modified by noncovalently bound chitosan oligomers. Electrostatic modification with chitosan increases the hydrophobicity of the silica nanoparticles and favors their adsorption at the oil water interface. The interfacial adsorption of the chitosan-modified silica particles enables the preparation of oil-in-water emulsions with small droplet sizes of a few micrometers through high-pressure homogenization. This approach enables the stabilization of food-grade emulsions for more than 3 months. The emulsion structure and stability can be effectively tuned by controlling the extent of chitosan adsorption on the silica particles. Bulk and interfacial rheology are used to highlight the two stabilization mechanisms involved. Low chitosan concentration (1 wt % with respect to silica) leads to the formation of a viscoelastic film of particles adsorbed at the oil water interface, enabling Pickering stabilization of the emulsion. By contrast, a network of agglomerated particles formed around the droplets is the predominant stabilization mechanism of the emulsions at higher chitosan content (5 wt % with respect to silica). These two pathways against droplet coalescence and coarsening open up different possibilities to engineer the long-term stabilization of emulsions for food applications.

  • 12. Al-Naamani, Laila
    et al.
    Dobretsov, Sergey
    Dutta, Joydeep
    KTH, School of Information and Communication Technology (ICT), Materials- and Nano Physics, Functional Materials, FNM.
    Chitosan-zinc oxide nanoparticle composite coating for active food packaging applications2016In: Innovative Food Science & Emerging Technologies, ISSN 1466-8564, E-ISSN 1878-5522, Vol. 38, p. 231-237Article in journal (Refereed)
    Abstract [en]

    In this study antimicrobial properties of chitosan and chitosan-zinc oxide (ZnO) nanocomposite coatings on PE films were studied. Oxygen plasma pretreatment of PE films led to increased adhesion by 2% of chitosan and the nanocomposite coating solutions to the packaging films. Scanning Electron Microscopy (SEM) revealed uniform coatings on PE surfaces. Incorporation of ZnO nanoparticles into the chitosan matrix resulted in 42% increase in solubility; swelling decreased by 80% while the water contact angle (WCA) increased from 60 to 95 compared to chitosan coating. PE coated with chitosan-ZnO nanocomposite films completely inactivated and prevented the growth of food pathogens, while chitosan-coated films showed only 10-fold decline in the viable cell counts of Salmonella enterica, Escherichia coli and Staphylococcus aureus after 24-h incubation compared to the control. Industrial relevance: One of the greatest challenges of food industry is microbial contamination. The present study suggests that PE coating with chitosan-ZnO nanocomposite is a promising technique to enhance antimicrobial properties of the films. Chitosan-ZnO nanocomposite coatings improved antibacterial properties of PE by inactivating about 99.9% of viable pathogenic bacteria. Hence, our results show the effectiveness of the nanocomposite coating in the development of active food packaging in order to prolong the shelf life of food products.

  • 13.
    Altenhammar, Emma
    et al.
    Kristianstad University, Faculty of Natural Science.
    Persson, Linn
    Kristianstad University, Faculty of Natural Science.
    Lagringsduglighet av Conferencepäron i kyl och rumstemperatur: en jämförelse mellan ekologiskt och konventionellt odlade päron2020Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
    Abstract [en]

    Introduction

    ‘Conference’ pear is a climactic autumn pear with unpredictable storage capacity. By studying the storage capacity of the pears, insights can be obtained which can reduce food waste.

    Aim

    The aim of this thesis is to study the storability of conference pears in refrigerated temperature against room temperature after longterm storage in modified atmosphere. The study compares conventionally and organically grown pears.

    Material and methods

    Organic and conventional Conference pears were studied in refrigerated and room temperature during a three week period. Every other day 5 pears were taken from each test group (organic in cool and room temperature, conventional in cool and room temperature). The pears went through a series of tests which measured weight, color, firmness, brix and pH. As a sensory study, a consensus test was made where pears were assessed by a panel according to predetermined attributes in seven-grade scales.

    Results

    The result shows that Conference pears stored at room temperature lost more weight than Conference pears stored in cool during the test period. The pH value dropped for all pear groups while Brix levels decreased for pears stored in cool, but increased for pears stored in room temperature. All pears developed a darker color throughout the test period, both internally and externally. Conventionally grown pears retained it’s green color best in cool storage compared to organically grown peras, but developed a yellow tone instead. All organic pears were perceived to develop a grainier texture and a more brownish color than conventional pears.

    Conclusion

    The shelf-life of Conference pears became shorter in room temperature compared to the refrigerated temperature after long-term storage in modified atmosphere. With the exception of the pears starting values, the ripening behavior of organic and conventional pears are similar except that the conventional pears developed a more yellow color over time and the organic pears developed a more brown color instead.

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  • 14.
    Alwan, Dawid
    et al.
    Kristianstad University, Faculty of Natural Sciences.
    Johansson, Patrik
    Kristianstad University, Faculty of Natural Sciences.
    Texturskillnad i kyckling: påverkar ett tillskott av morötter och grönkål i fodret de sensoriska egenskaperna hos kyckling?2018Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
    Abstract [en]

    Introduction: Being able to influence the sensory properties of chicken by affecting the feed during breeding, is an interesting concept that can lead to many possibilities. At Bosarp's farm just outside of Blentarp in Skåne they have tried to execute this concept by adding carrots and kale as a complement to the chicken’s basic diet.Aim: The aim of this study is to investigate whether carrot and kale, as a complement to the basal diet, affect the sensory characteristics of the chicken meat.Material and method: To achieve the aim of this study two different sensory differences tests have been applied, first a duo trio test and then a two paired sample test.Results: There were no differences regarding the appearance and taste characteristics between the samples of meat from chickens bred with or without the addition of carrots and kale in the feed, but there was a significant difference regarding the texture.Conclusion: There was a difference in texture, which was either due to the feeding, the cooking, the age of the chicken or handling of the chicken meat after slaughter.

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  • 15. Aminlashgari, Nina
    et al.
    Shariatgorji, Mohammadreza
    Stockholm University, Faculty of Science, Department of Analytical Chemistry.
    Ilag, Leopold L.
    Stockholm University, Faculty of Science, Department of Analytical Chemistry.
    Hakkarainen, Minna
    Nanocomposites as novel surfaces for laser desorption ionization mass spectrometry2011In: Analytical Methods, ISSN 1759-9660, E-ISSN 1759-9679, Vol. 3, no 1, p. 192-197Article in journal (Refereed)
    Abstract [en]

    The possibility to utilize nanocomposite films as easy-to-handle surfaces for surface assisted laser desorption ionization-mass spectrometry (SALDI-MS) of small molecules, such as pharmaceutical compounds, was evaluated. The signal-to-noise values of acebutolol, propranolol and carbamazepine obtained on the nanocomposite surfaces were higher than the values obtained on plain PLA surface showing that the nanoparticles participate in the ionization/desorption process even when they are immobilized in the polymer matrix. The advantages of nanocomposite films compared to the free nanoparticles used in earlier studies are the ease of handling and reduction of instrument contamination since the particles are immobilized into the polymer matrix. Eight inorganic nanoparticles, titanium dioxide, silicon dioxide, magnesium oxide, hydroxyapatite, montmorillonite nanoclay, halloysite nanoclay, silicon nitride and graphitized carbon black at different concentrations were solution casted to films with polylactide (PLA). There were large differences in signal intensities depending on the type of drug, type of nanoparticle and the concentration of nanoparticles. Polylactide with 10% titanium oxide or 10% silicon nitride functioned best as SALDI-MS surfaces. The limit of detection (LOD) for the study was ranging from 1.7 ppm up to 56.3 ppm and the signal to noise relative standard deviations for the surface containing 10% silicon nitride was approximately 20-30%. Scanning electron microscopy demonstrated in most cases a good distribution of the nanoparticles in the polymer matrix and contact angle measurements showed increasing hydrophobicity when the nanoparticle concentration was increased, which could influence the desorption and ionization. Overall, the results show that nanocomposite films have potential as surfaces for SALDI-MS analysis of small molecules.

  • 16.
    Andersson, Johanna
    et al.
    RISE Res Inst Sweden AB, Agr & Food, Box 5401, SE-40229 Gothenburg, Sweden..
    Garrido-Banuelos, Gonzalo
    RISE Res Inst Sweden AB, Agr & Food, Box 5401, SE-40229 Gothenburg, Sweden..
    Bergdoll, Marion
    RISE Res Inst Sweden AB, Agr & Food, Box 5401, SE-40229 Gothenburg, Sweden..
    Vilaplana, Francisco
    KTH, School of Engineering Sciences in Chemistry, Biotechnology and Health (CBH), Chemistry, Glycoscience. KTH, School of Biotechnology (BIO), Centres, Albanova VinnExcellence Center for Protein Technology, ProNova.
    Menzel, Carolin
    KTH, School of Engineering Sciences in Chemistry, Biotechnology and Health (CBH), Chemistry, Glycoscience. KTH, School of Biotechnology (BIO), Centres, Albanova VinnExcellence Center for Protein Technology, ProNova.
    Mihnea, Mihaela
    RISE Res Inst Sweden AB, Mat & Prod Design, Box 5401, SE-40229 Gothenburg, Sweden..
    Lopez-Sanchez, Patricia
    RISE Res Inst Sweden AB, Agr & Food, Box 5401, SE-40229 Gothenburg, Sweden.;Chalmers Univ Technol, Dept Biol & Biol Engn, Div Food & Nutr Sci, SE-41296 Gothenburg, Sweden..
    Comparison of steaming and boiling of root vegetables for enhancing carbohydrate content and sensory profile2022In: Journal of Food Engineering, ISSN 0260-8774, E-ISSN 1873-5770, Vol. 312, article id 110754Article in journal (Refereed)
    Abstract [en]

    Root vegetables have unique techno-functional and nutritional properties however, their use in processed foods is limited to a few species, partially due to a lack of knowledge related to the impact of thermal treatments on the sensory properties. This study investigated the effect of steaming and boiling on the microstructure, mechanical properties, and sensory profile of three model root vegetables with distinct carbohydrate composition: Jerusalem artichoke (Helianthus tuberosus L.), parsnip (Pastinaca sativa), and beetroot (Beta vulgaris). Thermally treated Jerusalem artichoke and parsnip showed higher content of cell wall polysaccharides, particularly beta-glucans (e.g. cellulose) and pectic components, compared to raw. Steaming produced more cell shrinkage and loss of cell-cell adhesion than boiling, leading to softer vegetables. Processed beetroot showed loss of cell turgor and drastic softening but not clear changes in overall carbohydrate content. The scores for several flavour and in-mouth attributes were higher for steamed vegetables compared to boiled. Our results give insights on the processability of root vegetables towards products with enhanced sensory and nutritional properties.

  • 17.
    Andersson, Johanna
    et al.
    Agriculture and Food, RISE Research Institutes of Sweden AB, Gothenburg, Sweden.
    Garrido-Bañuelos, Gonzalo
    Agriculture and Food, RISE Research Institutes of Sweden AB, Gothenburg, Sweden.
    Bergdoll, Marion
    Agriculture and Food, RISE Research Institutes of Sweden AB, Gothenburg, Sweden.
    Vilaplana, Francisco
    Division of Glycoscience, Department of Chemistry, School of Engineering Sciences in Chemistry, KTH Royal Institute of Technology, AlbaNova University Centre, Stockholm, Sweden.
    Menzel, Carolin
    Division of Glycoscience, Department of Chemistry, School of Engineering Sciences in Chemistry, KTH Royal Institute of Technology, AlbaNova University Centre, Stockholm, Sweden.
    Mihnea, Mihaela
    Material and Product Design, RISE Research Institutes of Sweden AB, Gothenburg, Sweden.
    Lopez-Sanchez, Patricia
    Agriculture and Food, RISE Research Institutes of Sweden AB, Gothenburg, Sweden; Division of Food and Nutrition Science, Department of Biology and Biological Engineering, Chalmers University of Technology, Gothenburg, Sweden.
    Comparison of steaming and boiling of root vegetables for enhancing carbohydrate content and sensory profile2022In: Journal of Food Engineering, ISSN 0260-8774, E-ISSN 1873-5770, Vol. 312, article id 110754Article in journal (Refereed)
    Abstract [en]

    Root vegetables have unique techno-functional and nutritional properties however, their use in processed foods is limited to a few species, partially due to a lack of knowledge related to the impact of thermal treatments on the sensory properties. This study investigated the effect of steaming and boiling on the microstructure, mechanical properties, and sensory profile of three model root vegetables with distinct carbohydrate composition: Jerusalem artichoke (Helianthus tuberosus L.), parsnip (Pastinaca sativa), and beetroot (Beta vulgaris). Thermally treated Jerusalem artichoke and parsnip showed higher content of cell wall polysaccharides, particularly β-glucans (e.g. cellulose) and pectic components, compared to raw. Steaming produced more cell shrinkage and loss of cell-cell adhesion than boiling, leading to softer vegetables. Processed beetroot showed loss of cell turgor and drastic softening but not clear changes in overall carbohydrate content. The scores for several flavour and in-mouth attributes were higher for steamed vegetables compared to boiled. Our results give insights on the processability of root vegetables towards products with enhanced sensory and nutritional properties.

  • 18.
    Andersson, Sebastian
    Kristianstad University, Faculty of Natural Science, Avdelningen för mat- och måltidsvetenskap.
    En undersökning av baobabfruktens teknologiska och sensoriska egenskaper vid såstillverkning2020Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
    Abstract [en]

    The study will provide a sauce based on dehydrated baobabpulp. Baobab is a tree mostly grown in Africa of which the pulp, kernels, leaves and bark can be used for food applications or as herbal medication. The fruit has a high nutritional value of both macronutrients and micronutrients. During the study, dried pulp extracted from the baobab fruit was used as an emulsifier and flavoring of a sauce adapted for a vegan oats/kelpburger. In order to investigate which flavor the consumers prefer and to determine the taste of the end product, an acceptance test is carried out in a grocery store. A semi-trained panel was used to perform a descriptive test with oats/kelpburger and baobab emulsion. The sensory profile of the oat/kelpburger were developed from a previous project av Aventure AB. The descriptive test examined how the baobabsauce taste, pH and viscosity of affect the sensory profile of oats/kelpburger. The studies show that consumers prefer a sauce based on an emulsion with a lower viscosity and do not like a neutral baobabsauce. Upon swallowing, the level of liking of texture decreases and this may be due to insoluble particles in the baobabpulp. The different flavorings of the emulsions affected the oat/kelpburger's sensory profile differently, the Sudanese emulsion masked the taste and aroma of kelp while the neutral emulsion increased the intensity of the burnt taste and aroma of the oat/kelpburger.

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  • 19.
    Arding, Fredrik
    Linköping University, Department of Physics, Chemistry and Biology, Biotechnology. Linköping University, Faculty of Science & Engineering.
    Sensory evaluation and quality assessment of an alternative inner coating film in yogurt cartons2015Independent thesis Advanced level (degree of Master (Two Years)), 20 credits / 30 HE creditsStudent thesis
    Abstract [en]

    The dairy food industry is continuously striving towards products with higher quality and longer shelf-life available to the customer at low prices. Arla Foods in Linköping, Sweden, is currently investigating the possibilities of changing the material in yogurt packaging containers by replacing the currently used carton with a different and cheaper alternative. A successful switch will give the company an economical advantage without affecting the sensory attributes (smell, taste, sight, and consistency), aroma profile or other important trademarks of the yogurt. This study is designed to examine and compare yogurt that has been stored in different packaging cartons, one coated with a single-layered low-density polyethylene (LDPE) and one coated with a currently used multi-layered ethylene-vinyl alcohol (EVOH).

    The study was based on the analysis and measurement of sensory attributes performed by experts, physical properties in laboratory and chemical composition in GC-FID/MS together with a discriminative test where a group of people would identify any difference between the yogurts. Together, these analyses would provide an explanation about any differences between the packaging materials by connecting physical, chemical and/or sensory characteristics. The collected results would give a better and more comprehensive picture than each analysis would do separately.

    The results from the study show that there is a difference between yogurts stored in LDPE-based containers and yogurts stored in EVOH-based containers and that the product was chemically affected, mainly by the level of oxygen in contact with the food. The overall assessment is that the largest difference was discovered in the taste.

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  • 20. Arnroth, Thomas
    et al.
    Danielsson-Tham (Intervjuobjekt), Marie-Louise
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Därför bildas dammråttor2014In: Din Bostadsrätt, ISSN 1653-6258, no 2Article in journal (Other (popular science, discussion, etc.))
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    Din Bostadsrätt
  • 21.
    Arzami, Anis N.
    et al.
    Univ Helsinki, Dept Food & Nutr, POB 66, Helsinki 00014, Finland..
    de Carvalho, Danila Morais
    Univ Helsinki, Dept Food & Nutr, POB 66, Helsinki 00014, Finland..
    Vilaplana, Francisco
    KTH, School of Engineering Sciences in Chemistry, Biotechnology and Health (CBH), Chemistry, Glycoscience. KTH, School of Engineering Sciences in Chemistry, Biotechnology and Health (CBH), Centres, Wallenberg Wood Science Center. KTH, School of Biotechnology (BIO), Centres, Albanova VinnExcellence Center for Protein Technology, ProNova.
    Stoddard, Frederick L.
    Univ Helsinki, Viikki Plant Sci Ctr, Dept Agr Sci, POB 27, Helsinki 00014, Finland.;Univ Helsinki, Helsinki Inst Sustainabil Sci HELSUS, POB 65, Helsinki 00014, Finland..
    Mikkonen, Kirsi S.
    Univ Helsinki, Dept Food & Nutr, POB 66, Helsinki 00014, Finland.;Univ Helsinki, Helsinki Inst Sustainabil Sci HELSUS, POB 65, Helsinki 00014, Finland..
    Narrow-leafed lupin (Lupinus angustifolius L.): Characterization of emulsification and fibre properties2022In: FUTURE FOODS, ISSN 2666-8335, Vol. 6, article id 100191Article in journal (Refereed)
    Abstract [en]

    Lupin is among the most promising plant-based food protein sources due to its high protein and fibre content. The fibre fraction, especially from seed coats, is often seen as low in value (discarded as waste or as animal feed) and greater knowledge on its composition and structure are crucial to increase its usefulness. However, only one model of lupin fibre structure exists in the literature. Our sample of Finnish-grown narrow-leafed lupin seed consisted of fibre (43.3%), protein (31.3%), fat (8.1%) and starch (0.2%). According to the sugar analysis, rhamnogalacturonan-I, with branches of arabinan and galactan, constituted the main pectin population in the fibre fraction. A revised model of the overall fibre structure is proposed. At concentrations of 0.75% and 1.0%, both unrefined and defatted flour of whole lupin seeds produced stable suspensions and oil-in-water emulsions, demonstrating their application as potential emulsifiers. This study presents the knowledge and opportunity to support sustainability through the utilization of whole lupin seed for future industrial applications.

  • 22.
    Bagge, Joakim
    et al.
    Uppsala University, Disciplinary Domain of Science and Technology, Biology, Biology Education Centre.
    Hedman, Erik
    Uppsala University, Disciplinary Domain of Science and Technology, Biology, Biology Education Centre.
    Smedsrud, Sabina
    Uppsala University, Disciplinary Domain of Science and Technology, Biology, Biology Education Centre.
    Svärdström, Cornelia
    Uppsala University, Disciplinary Domain of Science and Technology, Biology, Biology Education Centre.
    Söderberg, Elisabeth
    Uppsala University, Disciplinary Domain of Science and Technology, Biology, Biology Education Centre.
    Valdés, Fernando
    Uppsala University, Disciplinary Domain of Science and Technology, Biology, Biology Education Centre.
    Utveckling av metodik för påvisning och typning av Listeria i livsmedelskedjan2017Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
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  • 23.
    Ballester, Jordi
    et al.
    Université de Bourgogne, Centre des Sciences du Goût et de l’Alimentation, Dijon, France.
    Mihnea, Mihaela
    Université de Bourgogne, Centre des Sciences du Goût et de l’Alimentation, Dijon, France.
    Peyron, Dominique
    Université de Bourgogne, Centre des Sciences du Goût et de l’Alimentation, Dijon, France.
    Valentin, Dominique
    Université de Bourgogne, Centre des Sciences du Goût et de l’Alimentation, Dijon, France.
    Exploring minerality of Burgundy Chardonnay wines: A sensory approach with wine experts and trained panellists2013In: Australian journal of grape and wine research, ISSN 1322-7130, E-ISSN 1755-0238, Vol. 19, no 2, p. 140-152Article in journal (Refereed)
    Abstract [en]

    Background and Aims: The use of minerality as a wine descriptor has increased in the last few years. Minerality always suggests high quality and evokes a link between wine and the soil. The sensory meaning of minerality, however, is not yet clearly understood. The present study was designed to understand how wine experts conceptualise minerality and to explore whether they can judge wine minerality in a consensual way.

    Methods and Results: Experts carried out an orthonasal free sorting task on 16 Chardonnay wines. Afterwards, they rated their mineral character according to two conditions: orthonasally and on the palate while wearing a nose-clip. The experts also answered a questionnaire in which they defined minerality. A trained panel independently performed a sensory description of the samples. The wine experts showed strong disagreement in their minerality judgements under both conditions. Three groups of experts emerged for each condition. Each group considered as mineral wines with quite different sensory characteristics which prevents any generalisation concerning the sensory meaning of minerality. Surprisingly, definitions of minerality by the experts showed some commonality despite the use of idiosyncratic terms.

    Conclusions: Minerality is an ill-defined sensory concept, despite the apparent consistency emerging from verbal definitions by the experts.

    Significance of the Study: Minerality is nowadays a popular term in wine marketing. Some attempts to understand its chemical origin have been made; however, this study has shown that a sensory definition of minerality should first be developed.

  • 24.
    Ballester, Jordi
    et al.
    Centre des Sciences du Goût et de l’Alimentation, Dijon, France; IUVV Jules Guyot, Université de Bourgogne, Dijon, France.
    Mihnea, Mihaela
    Centre des Sciences du Goût et de l’Alimentation, Dijon, France.
    Peyron, Dominique
    Centre des Sciences du Goût et de l’Alimentation, Dijon, France; IUVV Jules Guyot, Université de Bourgogne, Dijon, France.
    Valentin, Dominique
    Centre des Sciences du Goût et de l’Alimentation, Dijon, France; AGROSUP Dijon, Dijon, France.
    Perceived minerality in wine: a sensory reality?2014In: Wine & Viticulture Journal, ISSN 1838-6547, Vol. 29, no 4, p. 30-33Article in journal (Refereed)
  • 25.
    Barba, Francisco
    et al.
    University of Valencia, Spain.
    Ahrné, Lilia
    University of Copenhagen, Denmark.
    Xanthakis, Epameinondas
    RISE - Research Institutes of Sweden, Bioscience and Materials, Agrifood and Bioscience.
    Landerslev, Martin G.
    University of Copenhagen, Denmark.
    Orlien, Vibeke
    University of Copenhagen, Denmark.
    Chapter 2. Innovative technologies2017In: Innovative Technologies for Food Preservation: Inactivation of spoilage and pathogenic microorganisms / [ed] Francisco J. Barba; Mohamed Koubaa; Vibeke Orlien; Anderson Sant´Ana, Elsevier, 2017, p. 25-Chapter in book (Other academic)
  • 26.
    Bengtsson, Viktor
    et al.
    Linnaeus University, Faculty of Technology, Department of Mechanical Engineering.
    Skarheden, Philip
    Linnaeus University, Faculty of Technology, Department of Mechanical Engineering.
    Ökat kapacitetsutnyttjande genom reducerad processvariation: 2016Independent thesis Basic level (professional degree), 180 HE creditsStudent thesis
    Abstract [sv]

    Studien är utförd på ett fallföretag med syftet att skapa en djupare förståelse för hur stabilisering av en produktionsprocess påverkar kapacitetsutnyttjandet.

    Nuläget analyserades genom observationer, intervjuer och företagets egen dokumentation. Två experiment utfördes vilket resulterade i att ett samband hittades mellan variationer och kapacitetsutnyttjandet i en produktionsprocess. Vidare avgränsades vilka produktionsförutsättningar som gav högst kapacitetsutnyttjande. Slutligen presenteras hur det ökade kapacitetsutnyttjandet påverkar de ekonomiska resultaten samt studiens slutsats och rekommendationer till fallföretaget. 

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    Ökat kapacitetsutnyttjande genom reducerad processvariation
  • 27.
    Bengtzon, Annika
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Ageing and changes in the chemical senses related to food perception : a literature review2002Report (Other academic)
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  • 28.
    Bishnoi, Shahana
    et al.
    Tech Univ Denmark DTU 202, DTU Food, DK-2800 Lyngby, Denmark..
    Trifol, Jon
    KTH, School of Engineering Sciences in Chemistry, Biotechnology and Health (CBH), Fibre- and Polymer Technology. Aalto Univ, Sch Chem Engn, Dept Chem & Met Engn, POB 16300, FIN-00076 Espoo, Finland..
    Moriana Torro, Rosana
    KTH, School of Engineering Sciences in Chemistry, Biotechnology and Health (CBH), Fibre- and Polymer Technology, Polymeric Materials.
    Mendes, Ana C.
    Tech Univ Denmark DTU 202, DTU Food, DK-2800 Lyngby, Denmark..
    Adjustable polysaccharides-proteins films made of aqueous wheat proteins and alginate solutions2022In: Food Chemistry, ISSN 0308-8146, E-ISSN 1873-7072, Vol. 391, p. 133196-, article id 133196Article in journal (Refereed)
    Abstract [en]

    Large amount of wheat proteins by-products are produced during wheat starch manufacture. This work aimed to develop edible films of cast aqueous wheat proteins (WP) and alginate (Al) solutions. The investigation of the microstructure of Al/WP films revealed a more compacted cross-section and homogeneous surface, comparatively to Al films. Those properties could be modified with the increase of WP concentration from 4 to 8 % w/v, as result of electrostatic interactions between WP and Al. Furthermore, the incorporation of WP provided UltraViolet-blocking behaviour (4-fold decrease in the Ultra-Violet-B region). Additionally, the incorporation of WP in the films reduced the water solubility of the Al films. It was also found that by incorporating different amounts of WP the mechanical and Water Vapor Transmission rate (WVTR) properties could also be modified, so the film composition could be adjusted to suit different types of foods and applications (e.g. coatings and packaging).

  • 29.
    Biörklund Helgesson, Maria
    et al.
    Kristianstad University, Faculty of Natural Science, Avdelningen för mat- och måltidsvetenskap. Kristianstad University, Faculty of Natural Science, Research Environment Food and Meals in Everyday Life (MEAL).
    Gerberich, Johanna
    Kristianstad University, Faculty of Natural Science, Avdelningen för mat- och måltidsvetenskap. Kristianstad University, Faculty of Natural Science, Research Environment Food and Meals in Everyday Life (MEAL).
    Höijer, Karin
    Kristianstad University, Faculty of Natural Science, Research Environment Food and Meals in Everyday Life (MEAL). Kristianstad University, Faculty of Natural Science, Avdelningen för mat- och måltidsvetenskap.
    Nyberg, Maria
    Kristianstad University, School of Education and Environment, Avdelningen för Mat- och måltidsvetenskap. Kristianstad University, Faculty of Natural Science, Research Environment Food and Meals in Everyday Life (MEAL).
    Olsson, Viktoria
    Kristianstad University, Faculty of Natural Science, Research Environment Food and Meals in Everyday Life (MEAL).
    Rothenberg, Elisabet
    Kristianstad University, Faculty of Natural Science, Research Environment Food and Meals in Everyday Life (MEAL). Kristianstad University, Forskningsmiljön Mat, måltid, hälsa i 24-timmarsperspektivet.
    Wendin, Karin
    Kristianstad University, Faculty of Natural Science, Research Environment Food and Meals in Everyday Life (MEAL).
    Verksamhetsberättelse Mat- och Måltidsvetenskap 20182019Report (Other (popular science, discussion, etc.))
    Abstract [sv]

    Året inleddes med en ny organisation för Högskolan Kristianstad och bildandetav fyra nya fakulteter. Avdelningen för Mat- och måltidsvetenskapingår numera i Fakulteten för Naturvetenskap tillsammans med avdelningenför Datavetenskap och avdelningen för Miljö och biologi. Det varinte bara för HKR som det gångna året innebar organisatoriska förändringarutan även för vår avdelning.Bitte Müller Hansen gick i pension efter nästan tio år som programansvarigför Gastronomiprogrammet och avdelningschef. Bitte har betytt oerhörtmycket för utveckling av programmet och har lagt ner stort engagemangi såväl utbildningen, som i sina kontakter med studenter och medarbetsmarknaden.

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  • 30.
    Björn, Erik
    KTH, School of Architecture and the Built Environment (ABE), Sustainable development, Environmental science and Engineering.
    A circular production of fish and vegetables in Guatemala: An in-depth analysis of the nitrogen cycle in the Maya Chay aquaponic systems2018Independent thesis Advanced level (degree of Master (Two Years)), 20 credits / 30 HE creditsStudent thesis
    Abstract [en]

    This study was done with the aim of deepening the understanding of the Maya Chay aquaponic systems. To meet the aim, a literature study on aquaponics, with an emphasis on the nitrogen metabolism in such systems, was conducted. Furthermore, a deep investigation of the specific Maya Chay systems was made to understand how these systems might be different from the general aquaponic designs. Finally, two nitrogen balances were developed with the purpose of examining the dynamics of the nitrogen transformations in two Maya Chay aquaponic systems. The measurements for the nitrogen balances was made between Mars 2017 to July 2017, and the model for the nitrogen balances evaluated the amount of nitrogen as:

    i) nitrogen input to the system through the feed,

    ii) nitrogen assimilated by the fish and the plants,

    iii) nitrogen accumulated in the sludge, and

    iv) nitrogen lost to the atmosphere through denitrification and similar processes such as anammox.

    The resulting nitrogen balances showed some interesting differences in the dynamics of nitrogen distribution. In the smaller Maya Chay XS system in Antigua, only 36 % of the nitrogen input was assimilated by the fish (30 %) and the plants (6 %) and 64 % of the nitrogen input could be regarded as lost, either to the atmosphere (46 %) or in the sludge (18 %). The other nitrogen balance showed that the distribution of nitrogen in the Maya Chay S system in Chinautla is much more efficient in taking care of the nitrogen input. In this system 70 % was assimilated by the fish (33 %) and the vegetables (37 %) and the remaining 30 % was lost, either to the atmosphere (14 %) or in the sludge (16 %).

    The nitrogen balances also showed that both systems are almost equally efficient in terms of nitrogen assimilation by the fish, and that the big differences lie in the rate of nitrogen assimilation by the plants (6 % vs. 30 %) and in the nitrogen loss to the atmosphere (46 % vs. 14 %). A likely explanation for these differences is the difference in design of the vegetable beds, where the less efficient system in Antigua has a large surface area for the vegetable bed, but only a small portion of this could be utilized for vegetable growth. Furthermore, a consequence of the larger surface is a larger anoxic zone in the bottom of the vegetable bed, which promotes the growth of denitrifying and anammox bacteria. These kinds of bacteria convert the dissolved ammonia, nitrite and nitrate to gas forms of nitrogen, such as nitrogen gas and nitrous oxide and thus nitrogen is lost from the system to the atmosphere.

    Finally, this study also showed a great difference in the ratio of vegetable to fish production between the systems, where the ratio was 0.43 in Antigua and 2.7 in Chinautla. This ratio further indicates the difference in design between the systems, especially regarding the vegetable beds, has an impact on how well they perform, both in terms in economic and productivity terms, but also in terms of the release of greenhouse gases (nitrous oxide). It can therefore be concluded that the original design of the Maya Chay system (i.e. the Chinautla system) is the preferable one.

    Even though the accuracy of the measurements in the experiments could be improved for future studies, this study has demonstrated the value of making nitrogen balances for aquaponic systems. Nitrogen balances increase the knowledge of the performance of the system and they increase the understanding of the dynamics of nitrogen transformations that takes place in the system. This knowledge can then be utilized to adjust the design and/or verify if either the aquaculture or hydroponic system is properly designed.

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  • 31. Bjørn, Claus
    Mejeriernes bygninger 1882-19801994In: Kulturmiljövård, ISSN 1100-4800, no 6, p. 48-51Article in journal (Other (popular science, discussion, etc.))
    Abstract [sv]

    Omkring 1960 började nedläggningen av mejerier att ta fart i Danmark. 1955 fanns fortfarande drygt ettusen andels- och över 200 privata mejerier kvar. Inom de närmaste 20 åren kommer antalet att reduceras till ett tjugotal. När mejerierna inte längre används för sina ursprungliga ändamål och när koncentrationen ställt krav på nya, mycket stora anläggningar, kan man inte längre på avstånd identifiera ett mejeri - byggnadens säregna, traditionella utformning är borta.

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  • 32.
    Borch, Elisabeth
    et al.
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Arinder, Pernilla
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, 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.

  • 33.
    Bosha, Abraham
    et al.
    Haramaya University, Ethiopia; Wolaita Sodo University, Ethiopia.
    Lagibo Dalbato, Abitew
    Swedish University of Agriculture Science, Sweden.
    Tana, Tamado
    Haramaya University, Ethiopia.
    Mohammed, Wassu
    Haramaya University, Ethiopia.
    Tesfaye, Buzayew
    Hawassa University, Ethiopia.
    Karlsson, Laila
    Linköping University, Department of Physics, Chemistry and Biology. Linköping University, Faculty of Science & Engineering. Swedish University of Agriculture Science, Sweden.
    Nutritional and chemical properties of fermented food of wild and cultivated genotypes of enset (Ensete ventricosum)2016In: Food Research International, ISSN 0963-9969, E-ISSN 1873-7145, Vol. 89, p. 806-811Article in journal (Refereed)
    Abstract [en]

    The multipurpose crop enset (Ensete ventricosum) has been traditionally cultivated in Ethiopia since ancient times. The main food product is the starch-rich fermented kocho made from the pseudostem and corm. There are many vegetatively propagated landraces utilised by farmers, but no concisions breeding have taken place, and there are requests for improved cultivars. There are also populations of wild ensets which propagate sexually, and the variation in characteristics among the wild is not studied. We suggest investigating the variation among the wild, in order utilise the most proper combinations of parent plants when breeding for different purposes. We analysed kocho, after 30 and 90 days of fermentation, from three wild genotypes and three cultivars, to compare how and how much they differ in components and perceived food quality. The three cultivars scored generally higher than all the three wild genotypes for protein, fat, sugar and minerals, while the wild had larger fraction of starch. On average, panellists rated all the cultivated significantly higher than all the wild regarding the investigated characteristics (colour, texture, taste and overall). However, there were nine out of 25 panellists who rated at least one wild genotype higher or equal to at least one cultivar regarding taste, showing that people can be open for unfamiliar kocho. Therefore, we conclude that further investigations of the variation among wild plants should be done, aiming to get a larger gene pool with improved characteristics as e.g. disease tolerance or superior mineral uptake; by careful selection of parent plants, desired combinations can be achieved. (C) 2016 Elsevier Ltd. All rights reserved.

  • 34.
    Cailotto, Simone
    et al.
    Department of Molecular Sciences and Nanosystems, Ca’Foscari University of Venice, Via Torino 155, 30172 Venezia Mestre, Italy; CSGI − Italian Research Center for Colloids and Surface Science, University of Florence, Via della Lastruccia 3, Sesto Fiorentino, 50019 Firenze, Italy.
    Massari, Daniele
    Department of Molecular Sciences and Nanosystems, Ca’Foscari University of Venice, Via Torino 155, 30172 Venezia Mestre, Italy; CSGI − Italian Research Center for Colloids and Surface Science, University of Florence, Via della Lastruccia 3, Sesto Fiorentino, 50019 Firenze, Italy.
    Gigli, Matteo
    Department of Molecular Sciences and Nanosystems, Ca’Foscari University of Venice, Via Torino 155, 30172 Venezia Mestre, Italy; CSGI − Italian Research Center for Colloids and Surface Science, University of Florence, Via della Lastruccia 3, Sesto Fiorentino, 50019 Firenze, Italy.
    Campalani, Carlotta
    Department of Molecular Sciences and Nanosystems, Ca’Foscari University of Venice, Via Torino 155, 30172 Venezia Mestre, Italy.
    Bonini, Massimo
    CSGI − Italian Research Center for Colloids and Surface Science, University of Florence, Via della Lastruccia 3, Sesto Fiorentino, 50019 Firenze, Italy; Department of Chemistry “Ugo Schiff”, University of Florence, Via della Lastruccia 3, Sesto Fiorentino, 50019 Firenze, Italy.
    You, Shujie
    Luleå University of Technology, Department of Engineering Sciences and Mathematics, Material Science.
    Vomiero, Alberto
    Luleå University of Technology, Department of Engineering Sciences and Mathematics, Material Science. Department of Molecular Sciences and Nanosystems, Ca’Foscari University of Venice, Via Torino 155, 30172 Venezia Mestre, Italy.
    Selva, Maurizio
    Department of Molecular Sciences and Nanosystems, Ca’Foscari University of Venice, Via Torino 155, 30172 Venezia Mestre, Italy.
    Perosa, Alvise
    Department of Molecular Sciences and Nanosystems, Ca’Foscari University of Venice, Via Torino 155, 30172 Venezia Mestre, Italy.
    Crestini, Claudia
    Department of Molecular Sciences and Nanosystems, Ca’Foscari University of Venice, Via Torino 155, 30172 Venezia Mestre, Italy; CSGI − Italian Research Center for Colloids and Surface Science, University of Florence, Via della Lastruccia 3, Sesto Fiorentino, 50019 Firenze, Italy.
    N-Doped Carbon Dot Hydrogels from Brewing Waste for Photocatalytic Wastewater Treatment2022In: ACS Omega, E-ISSN 2470-1343, Vol. 7, no 5, p. 4052-4061Article in journal (Refereed)
    Abstract [en]

    The brewery industry annually produces huge amounts of byproducts that represent an underutilized, yet valuable, source of biobased compounds. In this contribution, the two major beer wastes, that is, spent grains and spent yeasts, have been transformed into carbon dots (CDs) by a simple, scalable, and ecofriendly hydrothermal approach. The prepared CDs have been characterized from the chemical, morphological, and optical points of view, highlighting a high level of N-doping, because of the chemical composition of the starting material rich in proteins, photoluminescence emission centered at 420 nm, and lifetime in the range of 5.5–7.5 ns. With the aim of producing a reusable catalytic system for wastewater treatment, CDs have been entrapped into a polyvinyl alcohol matrix and tested for their dye removal ability. The results demonstrate that methylene blue can be efficiently adsorbed from water solutions into the composite hydrogel and subsequently fully degraded by UV irradiation.

  • 35. Carvalho, D. M. D.
    et al.
    Lahtinen, M. H.
    Bhattarai, M.
    Lawoko, Martin
    KTH, School of Engineering Sciences in Chemistry, Biotechnology and Health (CBH), Fibre- and Polymer Technology. KTH, School of Engineering Sciences in Chemistry, Biotechnology and Health (CBH), Centres, Wallenberg Wood Science Center.
    Mikkonen, K. S.
    Active role of lignin in anchoring wood-based stabilizers to the emulsion interface2021In: Green Chemistry, ISSN 1463-9262, E-ISSN 1463-9270, Vol. 23, no 22, p. 9084-9098Article in journal (Refereed)
    Abstract [en]

    Hemicellulose-rich wood extracts show efficient capacity to adsorb at emulsion interfaces and stabilize them. Their functionality is enhanced by lignin moieties accompanying the hemicellulose structures, in the form of lignin-carbohydrate complexes (LCCs) and, potentially, other non-covalent associations. The formation and stability of emulsions is determined by their interfacial regions. These are largely unexplored assemblies when formed from natural stabilizers with a complex chemical composition. Understanding the structure of the interfacial region could facilitate both designing the extraction processes of abundant biomasses and unraveling a valuable industrial application potential for the extracts. Herein, we characterized the LCCs from the interface of oil-in-water emulsions stabilized by galactoglucomannan (GGM) or glucuronoxylan (GX)-rich wood extracts, using two-dimensional nuclear magnetic resonance (NMR) spectroscopy analysis. The type of covalent linkage between residual lignin and hemicelluloses determined their partitioning between the continuous and interfacial emulsion phases. Benzylether structures, only found in the interface, were suggested to participate in the physical stabilization of the emulsion droplets. In turn, the phenylglycosides, preferentially observed in the continuous phase, were suggested to interact with adsorbed stabilizers by electrostatic interaction. More hydrophobic lignin structures, such as guaiacyl lignin type, dibenzodioxocin substructures, and certain end groups also contributed to droplet stabilization. The elucidation of such attributes is of paramount importance for the biorefinery industry, enabling the optimization of extraction processes for the preparation of wood-based stabilizers and designed interfaces for novel and sustainable emulsion systems.

  • 36.
    Ceresino, Elaine Berger
    et al.
    Swedish Univ Agr Sci, Dept Plant Breeding, Box 101, SE-23053 Alnarp, Sweden..
    Kuktaite, Ramune
    Swedish Univ Agr Sci, Dept Plant Breeding, Box 101, SE-23053 Alnarp, Sweden..
    Hedenqvist, Mikael S.
    KTH, School of Engineering Sciences in Chemistry, Biotechnology and Health (CBH), Fibre- and Polymer Technology, Polymeric Materials.
    Sato, Helia Harumi
    Univ Estadual Campinas, Sch Food Engn, Dept Food Sci, Campinas, Brazil..
    Johansson, Eva
    Swedish Univ Agr Sci, Dept Plant Breeding, Box 101, SE-23053 Alnarp, Sweden..
    Processing conditions and transglutaminase sources to "drive" the wheat gluten dough quality2020In: Innovative Food Science & Emerging Technologies, ISSN 1466-8564, E-ISSN 1878-5522, Vol. 65, article id 102439Article in journal (Refereed)
    Abstract [en]

    Gluten proteins are highly impacting the quality of various gluten-based products, and transglutaminases (TGs) are used to influence the protein cross-linking. In this study we monitored the interplay of "harsh" and "mild" gluten processing for dough mixing and pasta-like sheet production and TGs from a commercial and newly sourced bacteria (SB6). Despite the harshly separated gluten presenting strongly cross-linked proteins in the beginning of the mixing, similar levels of polymerization were achieved at the optimum mixing time but with differences in the secondary protein structure. TG addition increased polymerization in wheat doughs, possibly as a result of increased glutenin polymerization, while gliadins become more soluble with SB6. This enzyme also dramatically increased polymerization in mild gluten. These results show that an adequate investigation when using TGs and gluten from various origins is necessary to adequately predict the quality in various gluten-based products, thus, of great relevance to the food industry. Industrial relevance: Currently, there is a mounting trend towards the modification of gluten proteins to improve technological features and functionality. In breadmaking, when weak Hour (low protein content) is used or general stabilization is desired for technological purposes, additives can be used to stabilize the gluten protein matrix. The use of transglutaminase (TG) has grown in popularity as they promote specific cross-linking between residues of glutamine and lysine in proteins. Another way of improving dough functionality is by increasing the oxidation of disulfide groups by adding gluten which is a co-product of the starch industry. Industrial production of gluten includes the use of heating and shear forces, which may impact gluten dough-forming ability. Thus, increased understanding of the interplay of gluten processing and the impact of choice of the TG origin in gluten dough quality is highly applicable in food industry.

  • 37.
    Chen, Zhengxin
    et al.
    Fujian Agr & Forestry Univ, Coll Food Sci, Fuzhou 350002, Peoples R China..
    Wu, Weihao
    Fujian Agr & Forestry Univ, Coll Food Sci, Fuzhou 350002, Peoples R China..
    Wen, Yuxi
    Fujian Agr & Forestry Univ, Coll Marine Sci, 15 Shangxiadian Rd, Fuzhou 350002, Peoples R China.;Univ Vigo, Fac Sci, Dept Analyt & Food Chem, Nutr & Bromatol Grp, Orense 32004, Spain..
    Zhang, Lizhu
    Fujian Agr & Forestry Univ, Coll Food Sci, Fuzhou 350002, Peoples R China..
    Wu, Yanglin
    Fujian Agr & Forestry Univ, Coll Food Sci, Fuzhou 350002, Peoples R China..
    Farid, Muhammad Salman
    Ningbo Univ, Coll Food & Pharmaceut Sci, Ningbo 315800, Peoples R China..
    El-Seedi, Hesham
    Uppsala University, Disciplinary Domain of Medicine and Pharmacy, Faculty of Pharmacy, Department of Pharmaceutical Biosciences.
    Capanoglu, Esra
    Istanbul Tech Univ, Fac Chem & Met Engn, Dept Food Engn, TR-34469 Istanbul, Turkiye..
    Zhao, Chao
    Fujian Agr & Forestry Univ, Coll Food Sci, Fuzhou 350002, Peoples R China.;Fujian Agr & Forestry Univ, Coll Marine Sci, 15 Shangxiadian Rd, Fuzhou 350002, Peoples R China..
    Recent advances of natural pigments from algae2023In: FOOD PRODUCTION PROCESSING AND NUTRITION, ISSN 2661-8974, Vol. 5, article id 39Article, review/survey (Refereed)
    Abstract [en]

    Pigment is an important food additive that plays a major role in the sensory impact of food. And natural sources, healthy and non-toxic edible pigments are receiving a lot of attention. Algae is an important source of natural pigments, and contain chlorophyll, phycoerythrin, carotene, and other natural pigments. Besides staining, the pigment also has powerful physiological activities such as antioxidants, anti-inflammatory, anti-obesity, and lipid-lowering. In this paper, three pigments in seaweed were reviewed, and their main structural properties and functions are presented, filling the gap in the review of pigments with seaweed as the main object of introduction. This review provides research basis for the development of new health foods, a new direction for the use of seaweed chlorophyll in the food and pharmaceutical industries.

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  • 38.
    Dahl Petersson, Charlotta
    et al.
    Kristianstad University, School of Education and Environment.
    Rojas Carvajal, Carlos
    Kristianstad University, School of Education and Environment.
    Uhlmann, Jenny
    Kristianstad University, School of Education and Environment.
    Svenska baljväxter från förr: en sensorisk beskrivning2013Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
    Abstract [en]

    Introduction: Legumes have many favourable health and environmental benefits and are predicted to be the diet of the future. Sweden sits on a cultural treasure when it comes to legumes from the past that have been collected by The programme of cultivated diversity, POM. A sensory description would be a valuable tool to reach the consumer and a way to increase the consumption and value of the product.

    Purpose: The purpose of this thesis is to identify and bring forward sensory descriptive words for six Swedish legumes from the past. This thesis will also describe the Swedish legumes using the sensory descriptive words to evaluate whether there are sensory differences.

    Method: Six different types of legumes were used in the two surveys. The first survey consisted of a qualitative group discussion and the goal was to bring forward sensory descriptive words for the legumes. The second survey consisted of a quantitative intensity evaluation of the legumes. Both surveys were made by a panel of experts, chosen for their knowledge of legumes.

    Result: The sensory words which best describes the legumes are sweet, sour/acidic, bitter, chestnut, nutty, buttery, fresh, rich taste and with variations in aftertaste. The mouthfeel can be described as mealy, crisp, solid and tender. The evaluation of intensity proved the legumes to have few taste varieties, but despite the sensory descriptions each of the six legumes were possible to distinguish.

    Conclusion: The sensory descriptive words that this thesis have lead to can help the consumer to chose the right product, increase the value of the product an at the same time preserve a cultural treasure of Sweden. It is also possible for the consumer to create a cultural identity with all the good benefits that the legumes possess.

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  • 39.
    Dalvi-Isfahan, Mohsen
    et al.
    Isfahan University of Technology, Iran.
    Hamdami, Nasser
    Isfahan University of Technology, Iran.
    Le-Bail, Alain
    CNRS, France; University of Nantes, France.
    Xanthakis, Epameinondas
    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 1873-7145, Vol. 89, p. 48-62Article 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.

  • 40.
    Danielsson-Tham, Marie-Louise
    et al.
    Department of Food Hygiene, Faculty of Veterinary Medicine, Swedish University of Agricultural Sciences, Uppsala.
    Tham, WilhelmDepartment of Food Hygiene, Faculty of Veterinary Medicine, Swedish University of Agricultural Sciences, Uppsala.
    Proceedings of the symposium Food Associated Pathogens, May 6-8, 1996, Uppsala, Sweden1996Conference proceedings (editor) (Refereed)
  • 41.
    Deng, Yucheng
    et al.
    KTH, School of Engineering Sciences (SCI), Physics, Nuclear Power Safety.
    Guo, Qiang
    KTH, School of Engineering Sciences (SCI), Physics, Nuclear Power Safety.
    Fang, Di
    KTH, School of Engineering Sciences (SCI), Physics, Nuclear Power Safety.
    Xiang, Yan
    KTH, School of Engineering Sciences (SCI), Physics, Nuclear Power Safety.
    Ma, Weimin
    KTH, School of Engineering Sciences (SCI), Physics, Nuclear Power Safety.
    An experimental study on droplet quench and steam explosion in boric acid solutions2023In: Progress in nuclear energy (New series), ISSN 0149-1970, E-ISSN 1878-4224, Vol. 166, article id 104970Article in journal (Refereed)
    Abstract [en]

    Boric acid (H3BO3) is widely adopted as an additive in the coolant of light water reactors for reactivity control, but its effect on fuel coolant interactions (FCI) during severe accidents (especially on steam explosion) was rarely investigated. To examine the effect of the boric acid additive in coolant on steam explosion, a series of molten droplet-coolant interaction tests using H3BO3 solutions (with concentration ranging from 0-3.2% by weight) is carried out in the present study. The characteristics of melt-coolant interactions are the occurrence probability of typical phenomena (no fragmentation, minor fragmentation, or spontaneous steam explosion), lateral deformation ratio, quench depth, pressure impulse and debris particle size distribution. The statistical data of such characteristics are obtained through repeating 20 runs of the same test category. The experimental results show that the H3BO3 addition in coolant has various impacts on the above-mentioned characteristics of melt-coolant interactions, depending on the H3BO3 concentration. In particular, the probability of steam explosion sightly decreases as the H3BO3 concentration increases from zero to 1.2 wt.%, but significantly increases as the H3BO3 concentration further increases to 3.2 wt.% trough 2.2 wt.%. Namely, the inhibiting effect of boric acid on steam explosion is diminishing with increasing H3BO3 concentration beyond 1.2 wt.%. It is also found that both melt and coolant temperatures are crucial parameters impacting the likelihood and energetics of steam explosion.

  • 42.
    Dominic, Chris
    University of Gävle, Faculty of Engineering and Sustainable Development, Department of Industrial Management, Industrial Design and Mechanical Engineering, Industrial Management. University of Gävle, Center for Logistics and Innovative Production.
    The role of communication, environmental sustainability, and innovation in packaging strategy2021In: IAPRI proceeding / [ed] David Shires, East Lansing, Michigan USA, 2021Conference paper (Refereed)
    Abstract [en]

    This research purpose is to generate knowledge about locally produced companies packaging strategies related to communication, environmental sustainability, and innovation. Additionally, it studies how the areas mentioned can provide companies with a competitive advantage. Case studies have been conducted on Swedish brand owners in the consumable market, evolved from literature studies. The case companies value genuineness in their communication strategy and precisely when connected to the location, focusing on specific attributes that communicate stories about the brand related to its origin. Packaging materials used, so it correlates with how the company wants to be perceived by the consumer. All companies incorporate some form of an environmentally sustainable strategy. The companies project exclusivity through shape choice, material use, location and heritage profiling, retail location, and the usability of the packaging, which also provides a competitive advantage for the companies. The study will aid new and established corporations in missing a dedicated packaging strategy related to the categories discussed. Instead of investing time and resources in dedicated research, this study may help companies gain further insight by providing information on how established and newly formed companies already navigate their packaging strategy regarding communication, environmental sustainability, and innovation. As previous literature has not explored the researched area, this study has contributed to packaging information and served as a portal to brand owners’ decisions regarding the categories. The study aimed to provide information about the packaging strategy of brand owners. However, it does not take into inconsideration any potential financial gain. The study was not able to be verified by repetition. The study is limited to three brand owners related to consumer packaging.

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    Innovation in Packaging Strategy
  • 43.
    Eduardo, Maria
    et al.
    Eduardo Mondlane University, Mozambique; Chalmers University of Technology, Sweden.
    Svanberg, Ulf
    Chalmers University of Technology, Sweden.
    Ahrné, Lilia
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience. Chalmers University of Technology, Sweden.
    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.

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  • 44.
    Ekdahl, Malin
    Kristianstad University, Faculty of Natural Science.
    Salt-roasting of snack pellets: a study on the effects of a novel processing technique on product quality attributes and acrylamide content2020Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
    Abstract [en]

    Snacks are often associated with chips and expanded snack products that generally known for their characteristic texture. These products are normally high in calories with a low content of nutrients and are therefore perceived as unhealthy by many consumers.In addition to their low nutrient content, they might be a source of acrylamide,which has been classified as human carcinogen by the European Food Safety Authority. The growing demand for healthier snack foods has led manufactures to begin experimenting with new processing techniques. 

    The aim of the study is to evaluate product qualities as affected by two different processing techniques of snack pellets. The more conventional expansion method of deep frying in oilis compared to roasting, using salt as a heat conductor. In order to evaluate the effect of salt-roasting, analyses of salt, fat, water and acrylamide content has been carried out. A sensory triangle test was conducted to determine if there is a difference in texture between snacks expanded using the two processing techniques. 

    Results indicate that salt-roastingmay have a positive effect by reducing the level of acrylamide in the product. Furthermore, salt-roasting provides a snack pellet with a lower fat content. However, the salt-roasting technique results in a higher salt content in the snack as compared to deep frying. The results from the triangle test shows that there was a significant (p=<0.005) difference between the texture of deep fried and roasted snack pellets. Based on the qualitative commentary of the panelists,  the salt-roasted snack pellets are smaller in size and have a harder and more compact texture compared to the deep fried ones.It is important to point out that results of the study are limited and should only be considered as indications.

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  • 45.
    Elhassan, Mohammed
    et al.
    Swedish University of Agricultural Sciences.
    Wendin, Karin
    Kristianstad University, Faculty of Natural Science, Research Environment Food and Meals in Everyday Life (MEAL). Kristianstad University, Faculty of Natural Science, Avdelningen för mat- och måltidsvetenskap.
    Olsson, Viktoria
    Kristianstad University, Faculty of Natural Science, Research Environment Food and Meals in Everyday Life (MEAL). Kristianstad University, Faculty of Natural Science, Avdelningen för mat- och måltidsvetenskap.
    Langton, Maud
    Swedish University of Agricultural Sciences.
    Review paper: the appeal of insects as human food -with emphasis on mealworm texture, taste, and flavor2019In: International Journal of Gastronomy and Food Science, ISSN 1878-450X, E-ISSN 1878-4518, Vol. 8, no 95, p. 1-14Article in journal (Refereed)
    Abstract [en]

    In the search for another appealing source of future food to cover the increasing need fornutrients of a growing global population, this study reviewed the potential of insects as humanfood. Most previous reviews have dealt with insects as a group, making it difficult to evaluate eachindividual insect species as food because of the generalized data. This study assessed some commonedible insects, but concentrated on mealworms. Insects, especially mealworms, have a similar orhigher nutritional value than many conventional food sources. For example, the protein content ofmealworm larvae is reported to be almost 50% of dry weight, while the fat content is about 30% oflarval dry weight. Mealworms can be cooked by different methods, such as hot air drying, ovenbroiling, roasting, pan frying, deep frying, boiling, steaming, and microwaving. Oven broiling inparticular gives a desirable aroma of steamed corn for consumers. Changes in the flavor, taste, andtexture of mealworm products during storage have not been studied, but must be determined beforemealworms can be used as a commercial food source. Factors controlling the shelf-life of mealworms,such as their packaging and storage, should be identified and considered with respect to the feasibilityof using mealworms on a commercial scale.

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  • 46.
    Emtfors, Sandra
    et al.
    Kristianstad University, School of Education and Environment.
    Holgersson, Lisbeth
    Kristianstad University, School of Education and Environment.
    Friedrich, Robert
    Kristianstad University, School of Education and Environment.
    Smaksatt proteinberikad havredryck: en vegetabilisk dryck fri från allergener2013Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
    Abstract [en]

    There are constantly new studies with various health advice regarding diet and physicalactivity on how to avoid obesity, hypertension and cardiovascular disease. The interestof the protein's effect on building muscle during physical activity has increased. Thishas resulted in a variety of different drinks with protein supplements on the market,mainly derived from animal origin.The purpose of this report was to develop a vegetable protein enriched oat drink that isexpected to help the body during recovery. The work meant to develop a recipe basedon the Nordic Nutrition Recommendations 2004 (NNR) with a focus on protein,carbohydrates and fat. The target was also to exclude allergens. The drink was based onan average from the physically active and older people's nutritional needs, in order tobroaden the prospective drink's target audience.Four flavored drinks were made with different energy content from two oat drinks, oneplain and one oat drink enriched with calcium. To evaluate the public's perception of thedifferent beverages composition a consumer test was performed. The results of theconsumer test showed that there was a statistically significant difference on texture,taste and appearance. However, the majority of respondents were positive about thebeverages sensory properties.

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  • 47. Eneroth, Hanna
    et al.
    Gunnlaugsdóttir, Helga
    Ilbäck, Nils-Gunnar
    Lillegaard, Inger Therese Laugsand
    Poulsen, Morten
    Rönnqvist, Maria
    Risk-benefit assessment of food: Report from a Nordic workshop September 20162017Report (Other academic)
    Abstract [en]

    The main purpose of this workshop held in Uppsala, Sweden 22-23 September 2016 was to initiate Nordic collaboration on risk-benefit assessment of foods.

    The importance of assessing both risks and benefits with foods to improve public health through appropriate dietary habits was emphasized. Risk-benefit assessments are resource demanding, and the methodological challenges extensive. Workshop participants decided to jointly develop this area further within the Nordic region and a Nordic risk-benefit group was formed.

    This report summarizes the presentations from invited speakers (Hans Verhagen, EFSA, Géraldine Boué, ONIRIS-INRA, France and Maarten Nauta, Denmark Technical University), the reports of ongoing risk-benefit activities in the Nordic countries and the discussions on topics and modes of future collaboration.

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  • 48.
    Eriksson, Mattias
    et al.
    Swedish Univ Agr Sci, Dept Energy & Technol, Box 7032, S-75007 Uppsala, Sweden.
    Lindgren, Samuel
    Swedish Univ Agr Sci, Dept Energy & Technol, Box 7032, S-75007 Uppsala, Sweden.
    Persson Osowski, Christine
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Food, Nutrition and Dietetics.
    Mapping of food waste quantification methodologies in the food services of Swedish municipalities2018In: Resources, Conservation and Recycling, ISSN 0921-3449, E-ISSN 1879-0658, Vol. 137, p. 191-199Article in journal (Refereed)
    Abstract [en]

    Since food waste valorisation measures, like energy recovery, have limited possibilities to fully recover the resources invested in food production, there is a need to prevent food waste. Prevention is most important at the end of the value chain, where most sub-processes have already taken place, like in catering facilities. In Sweden, the public catering sector serves a large number of meals through municipal organisations, including schools, preschools and elderly care homes. Many of these organisations quantify food waste, but since Sweden has 290 municipalities with a high degree of independence, the possible variation is significant. This study therefore investigated how food waste is quantified, in order to help formulate a national standard for food waste quantification. Mapping of food waste quantification practices was conducted using a questionnaire and follow-up telephone calls, achieving a response rate of 93%. Of the 290 Swedish municipalities, 55% replied that they quantify food waste on central level. The most common practice at present is to quantify plate- and serving waste from school lunches during two weeks per year, and to compile waste data in spreadsheets and compare the values against the number of plates used, giving a result in grams per portion served. There are many similarities between municipalities, so there is great potential to implement a common standard that many municipalities already fulfil. This is important in order to gain acceptance and fast implementation, thereby speeding up the process of establishing a benchmark for food waste in the Swedish public sector catering sector.

  • 49.
    Eriksson, Mattias
    et al.
    Swedish Univ Agr Sci, Dept Energy & Technol, Sweden.
    Lindgren, Samuel
    Swedish Univ Agr Sci, Dept Energy & Technol, Sweden.
    Persson Osowski, Christine
    Uppsala universitet, Sweden.
    Mapping of food waste quantification methodologies in the food services of Swedish municipalities2018In: Resources, Conservation and Recycling, ISSN 0921-3449, E-ISSN 1879-0658, Vol. 137, p. 191-199Article in journal (Refereed)
    Abstract [en]

    Since food waste valorisation measures, like energy recovery, have limited possibilities to fully recover the resources invested in food production, there is a need to prevent food waste. Prevention is most important at the end of the value chain, where most sub-processes have already taken place, like in catering facilities. In Sweden, the public catering sector serves a large number of meals through municipal organisations, including schools, preschools and elderly care homes. Many of these organisations quantify food waste, but since Sweden has 290 municipalities with a high degree of independence, the possible variation is significant. This study therefore investigated how food waste is quantified, in order to help formulate a national standard for food waste quantification. Mapping of food waste quantification practices was conducted using a questionnaire and follow-up telephone calls, achieving a response rate of 93%. Of the 290 Swedish municipalities, 55% replied that they quantify food waste on central level. The most common practice at present is to quantify plate- and serving waste from school lunches during two weeks per year, and to compile waste data in spreadsheets and compare the values against the number of plates used, giving a result in grams per portion served. There are many similarities between municipalities, so there is great potential to implement a common standard that many municipalities already fulfil. This is important in order to gain acceptance and fast implementation, thereby speeding up the process of establishing a benchmark for food waste in the Swedish public sector catering sector.

  • 50. Fabech, Bente
    et al.
    Christiansen, Mette
    Furuhagen, Christin
    Guðjónsdóttir, Katrín
    Holm, Mette
    Håland, Julie Tesdal
    Jónsdóttir, Ingibjörg
    Kostamo, Pirkko
    Legind, Charlotte
    Li, Ågot
    Mikkelsen, Bjørg
    Norström, Åsa Lagerstedt
    Rajakangas, Liisa
    Sem, Signe
    Tollin, Agneta
    Virtanen, Merja
    Nordic checklist food contact materials: Declaration of compliance and supporting documentation2015Book (Other academic)
    Abstract [en]

    Documentation of compliance with the legislation is a corner stone in the control of food contact materials (FCM). In-house control is an important pre-requisite to limit contamination from FCM and shall be based on the declaration of compliance and supporting documentation at the responsible business operators in the supply chain. The goal of this project was to develop a Nordic checklist on documentation of compliance for FCM. The Nordic checklist contains several templates. The different templates provide check points on the minimum requirements for a declaration of compliance for all types of materials. The templates are meant to be used by industry and trade as guidance for drafting a declaration of compliance. Furthermore, the check lists are also meant to be tools for the public food and FCM inspection.

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