Change search
Refine search result
1 - 3 of 3
CiteExportLink to result list
Permanent link
Cite
Citation style
  • apa
  • ieee
  • modern-language-association-8th-edition
  • vancouver
  • Other style
More styles
Language
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
  • sv-SE
  • Other locale
More languages
Output format
  • html
  • text
  • asciidoc
  • rtf
Rows per page
  • 5
  • 10
  • 20
  • 50
  • 100
  • 250
Sort
  • Standard (Relevance)
  • Author A-Ö
  • Author Ö-A
  • Title A-Ö
  • Title Ö-A
  • Publication type A-Ö
  • Publication type Ö-A
  • Issued (Oldest first)
  • Issued (Newest first)
  • Created (Oldest first)
  • Created (Newest first)
  • Last updated (Oldest first)
  • Last updated (Newest first)
  • Disputation date (earliest first)
  • Disputation date (latest first)
  • Standard (Relevance)
  • Author A-Ö
  • Author Ö-A
  • Title A-Ö
  • Title Ö-A
  • Publication type A-Ö
  • Publication type Ö-A
  • Issued (Oldest first)
  • Issued (Newest first)
  • Created (Oldest first)
  • Created (Newest first)
  • Last updated (Oldest first)
  • Last updated (Newest first)
  • Disputation date (earliest first)
  • Disputation date (latest first)
Select
The maximal number of hits you can export is 250. When you want to export more records please use the Create feeds function.
  • 1.
    Olsson, Viktoria
    et al.
    Kristianstad University, School of Education and Environment, Avdelningen för Humanvetenskap. Kristianstad University, Resrarch environment Food and Meals in Everyday Life (MEAL).
    Agerhem, Halina
    Ipsos, Sweden.
    Nyberg, Maria
    Kristianstad University, School of Education and Environment, Avdelningen för Humanvetenskap. Kristianstad University, Resrarch environment Food and Meals in Everyday Life (MEAL).
    Örtman, Gerd
    Linnaeus University.
    Pajalic, Zada
    Kristianstad University, School of Health and Society, Avdelningen för Hälsovetenskap II. Kristianstad University, Research Environment PRO-CARE.
    Svensson, Therése
    Kristianstad University, School of Education and Environment, Avdelningen för Humanvetenskap. Kristianstad University, Resrarch environment Food and Meals in Everyday Life (MEAL).
    Blücher, Anna
    Linnaeus University.
    Andersson, Håkan S.
    Linnaeus University.
    Westergren, Albert
    Kristianstad University, School of Health and Society, Avdelningen för Hälsovetenskap I. Kristianstad University, Research Environment PRO-CARE.
    Wendin, Karin
    Kristianstad University, School of Education and Environment, Avdelningen för Humanvetenskap. Kristianstad University, Resrarch environment Food and Meals in Everyday Life (MEAL).
    Improved everyday food for home living elderly – perception of protein and energy enrichment2015Conference paper (Other academic)
    Abstract [en]

    Protein-energy malnutrition can be a problem among elderly. A way to increase protein intake may be to enrich home-cooked foods. In this, special attention should be given to that the food is conveniently prepared and well accepted by the target group.

  • 2.
    Olsson, Viktoria
    et al.
    Kristianstad University, Research Environment Food and Meals in Everyday Life (MEAL). Kristianstad University, School of Education and Environment, Avdelningen för Mat- och måltidsvetenskap.
    Håkansson, Andreas
    Kristianstad University, Research Environment Food and Meals in Everyday Life (MEAL). Kristianstad University, School of Education and Environment, Avdelningen för Mat- och måltidsvetenskap.
    Forsberg, Sarah
    Kristianstad University, School of Education and Environment, Avdelningen för Mat- och måltidsvetenskap. Kristianstad University, Research Environment Food and Meals in Everyday Life (MEAL).
    Purhagen, Jeanette
    Perten Instruments, Lund.
    Svensson, Therése
    Kristianstad University, School of Education and Environment, Avdelningen för Mat- och måltidsvetenskap. Kristianstad University, Research Environment Food and Meals in Everyday Life (MEAL).
    Wendin, Karin
    Kristianstad University, Research Environment Food and Meals in Everyday Life (MEAL).
    Mayonnaise processed for appealing sensory properties2017In: PROCEEDINGS 10th International Conference on Culinary Arts and Sciences: exploring future foodscapes / [ed] Bent Egberg Mikkelsen, Kwabena Titi Ofei,Tenna Doktor Olsen Tvedebrink, Annette Quinto Romani, Frantisek Sudzina, Köpenhamn, 2017, p. 392-Conference paper (Other academic)
    Abstract [en]

    Introduction

    Mayonnaise is an oil in water emulsion, generally produced in high intensity rotor-stator mixers. The taste and texture is appreciated by consumers but local markets value different sensory properties. The effects of processing conditions on appearance, texture and taste are not fully understood. However, it can be hypothesized to primarily depend on mixing intensity (i.e. the rotor tip-speed) and processing time (i.e. the average number of rotor-stator passages)

    1. The aim of this study was to evaluate the effect of mixing intensity on the characteristics of mayonnaise.

    Methods

    A standard recipe for mayonnaise was processed in a rotor-stator mixer using two different mixing intensities (rotor tip-speeds of 4.7 m/s and 7.1 m/s). The processing time was chosen to give the same number of average rotor-stator passages for each rotor speed. Sensory properties were profiled using a trained analytical panel

    2 in a sensory laboratory (ISO 8589). Texture was measured instrumentally as curdled consistency by back extrusion (TVT Texture Analyzer, Perten Instruments)3.

    Results

    The higher mixing intensity (7.1 m/s) led to a more yellow appearance compared to the lower intensity (4.7 m/s). It also resulted in higher resistance to stirring when assessed by the panel and a higher Peak Force A (N) and Adhesiveness (J) measured instrumentally. No effect on taste-related sensory properties was found.

    Conclusion

    By varying the mixing speed the appearance and texture of mayonnaise was affected, a higher mixing intensity led to a more yellow and firm product. The alterations in processing conditions had no effect on the taste of the mayonnaise.

    References

    1. Håkansson, A., Chaudhry, Z., Innings, F. Model emulsions to study the mechanism of industrial mayonnaise emulsification. Food and Bioproducts Processing 2016;98: 189-195.

    2. Institute SS. Sensory analysis – Methodology – General guidance for establishing a sensory profile (ISO 13299:2016). Stockholm, Sweden: SIS, Swedish Standards Institute; 2016.

    3. Perten Instrument Method Description. TVT Method 24-01.01.

  • 3.
    Olsson, Viktoria
    et al.
    Kristianstad University, School of Education and Environment, Avdelningen för Mat- och måltidsvetenskap. Kristianstad University, Research Environment Food and Meals in Everyday Life (MEAL).
    Håkansson, Andreas
    Kristianstad University, Research Environment Food and Meals in Everyday Life (MEAL). Kristianstad University, School of Education and Environment, Avdelningen för Mat- och måltidsvetenskap.
    Forsberg, Sarah
    Kristianstad University, School of Education and Environment, Avdelningen för Mat- och måltidsvetenskap. Kristianstad University, Research Environment Food and Meals in Everyday Life (MEAL).
    Purhagen, Jeanette
    Perten Instruments, Sweden.
    Svensson, Therése
    Kristianstad University, Research Environment Food and Meals in Everyday Life (MEAL). Kristianstad University, School of Education and Environment, Avdelningen för Mat- och måltidsvetenskap.
    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).
    The effect of processing on sensory properties of mayonnaise2017Conference paper (Other academic)
    Abstract [en]

    Introduction

    Mayonnaise is an oil in water emulsion, generally produced in high intensity rotor-stator mixers. The taste, flavour and texture is appreciated by consumers but local markets value different sensory properties. The effects of processing conditions on these properties are not fully understood. However, it can be hypothesized to primarily depend on mixing intensity (i.e. the rotor tip-speed) and processing time (i.e. the average number of  rotor-stator  passages).

    The aim of this study was to evaluate the effect of mixing intensity on sensory and instrumental characteristics of mayonnaise.

    Methods

    A standard recipe for mayonnaise was processed in a rotor-stator mixer using two different mixing intensities (rotor tip-speeds of 4.7 m/s and 7.1 m/s respectively). The processing time was chosen to give the same number of average rotor-stator passages for each rotor speed. Sensory properties were evaluated using an analytical panel and Quantitative Descriptive Analysis (QDA). In addition, texture was measured instrumentally as curdled consistency by back extrusion (TVT Texture Analyzer, Perten Instruments). Results The higher mixing intensity (7.1 m/s) led to a more yellow appearance compared to the lower intensity (4.7 m/s). It also resulted in an altered texture, both when assessed as by hand manipulation and in-mouth. Processed at higher speed, the mayonnaise was e.g. more  resistant to stirring corresponding to a higher Peak Force A (N) and Adhesiveness (J) when measured instrumentally. No effect on taste and flavour related sensory properties was found.

    Discussion and conclusion

    The result indicate that there is a potential to tailor the texture characteristics of mayonnaise through processing. By varying the mixing speed the appearance and texture of mayonnaise was affected, a higher mixing intensity led to a more yellow and firm product. The alterations  in processing conditions had however no effect on taste and flavour of the mayonnaise.

1 - 3 of 3
CiteExportLink to result list
Permanent link
Cite
Citation style
  • apa
  • ieee
  • modern-language-association-8th-edition
  • vancouver
  • Other style
More styles
Language
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
  • sv-SE
  • Other locale
More languages
Output format
  • html
  • text
  • asciidoc
  • rtf