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  • 101.
    Andersson, Agneta
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Food, Nutrition and Dietetics.
    Glykemiskt index: ett osäkert verktyg för idrottaren2009In: Nordisk nutrition, ISSN 1654-8337, no 4, p. 21-23Article in journal (Other (popular science, discussion, etc.))
  • 102.
    Andersson, Agneta
    Uppsala University, Disciplinary Domain of Medicine and Pharmacy, Faculty of Medicine, Department of Public Health and Caring Sciences. Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Domestic Sciences.
    Idrottsnutrition2006In: Näringslära för högskolan, Liber AB, Stockholm , 2006, p. 394-423Chapter in book (Other (popular science, discussion, etc.))
  • 103.
    Andersson, Agneta
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Food, Nutrition and Dietetics.
    Kan vi räkna med fullkorn - i maten och i blodet?2009In: Dietistaktuellt, ISSN 1102-9285, no 3, p. 15-17Article in journal (Other (popular science, discussion, etc.))
  • 104. Andersson, Agneta
    Kan vi räkna med fullkorn - maten och i blodet?2009In: Dietistaktuellt, Vol. XiX, no 3, p. 15-17Article in journal (Other (popular science, discussion, etc.))
  • 105.
    Andersson, Agneta
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Food, Nutrition and Dietetics.
    Modedieter: till vilken nytta?2010Other (Other (popular science, discussion, etc.))
  • 106.
    Andersson, Agneta
    et al.
    Uppsala University, Medicinska vetenskapsområdet, Faculty of Medicine, Department of Public Health and Caring Sciences. Humanistisk-samhällsvetenskapliga vetenskapsområdet, Faculty of Social Sciences, Department of Domestic Sciences.
    Göranzon, Helen
    Humanistisk-samhällsvetenskapliga vetenskapsområdet, Faculty of Social Sciences, Department of Domestic Sciences.
    Energi- och metabolism2006In: Näringslära för högskolan, Liber AB, Stockholm , 2006, p. 166-193Chapter in book (Other (popular scientific, debate etc.))
  • 107.
    Andersson, Agneta
    et al.
    Uppsala University.
    Karlström, Brita
    Mohsen, Rawya
    Vessby, Bengt
    Cholesterol-lowering effects of stanol ester-containing low-fat margarine used in conjunction with a strict lipid-lowering diet.1999In: European Heart Journal,Supplements 1,1999; Supplements S80 - S90, Vol. 1, p. 80-90Article in journal (Other academic)
  • 108.
    Andersson, Agneta
    et al.
    Uppsala University, Humanistisk-samhällsvetenskapliga vetenskapsområdet, Faculty of Social Sciences, Department of Domestic Sciences. Medicinska vetenskapsområdet, Faculty of Medicine, Department of Public Health and Caring Sciences.
    Nilsson, Gerd
    Aschan-Åberg, Karin
    Kroppens uppbyggnad och hantering av näringsämnen2006In: Näringslära för högskolan, Liber AB, Stockholm , 2006, p. 58-76Chapter in book (Other (popular scientific, debate etc.))
  • 109.
    Andersson, Agneta
    et al.
    Uppsala University, Medicinska vetenskapsområdet, Faculty of Medicine, Department of Public Health and Caring Sciences. Humanistisk-samhällsvetenskapliga vetenskapsområdet, Faculty of Social Sciences, Department of Domestic Sciences.
    Tengblad, Siv
    Uppsala University, Medicinska vetenskapsområdet, Faculty of Medicine, Department of Public Health and Caring Sciences.
    Karlström, Brita
    Uppsala University, Medicinska vetenskapsområdet, Faculty of Medicine, Department of Public Health and Caring Sciences. Humanistisk-samhällsvetenskapliga vetenskapsområdet, Faculty of Social Sciences, Department of Domestic Sciences.
    Kamal-Edin, Afaf
    Landberg, Rikard
    Åman, Per
    Vessby, Bengt
    Uppsala University, Medicinska vetenskapsområdet, Faculty of Medicine, Department of Public Health and Caring Sciences.
    Oförändrad insulinkänslighet och lipidperoxidation efter ökat intag av fullkornsprodukter hos friska män och kvinnor.2006In: Livsmedelsforskardagarna, 2006Conference paper (Other (popular scientific, debate etc.))
    Abstract [en]

    Flertalet epidemilogiska studier har visat positiva hälsoeffekter av ett högt intag av fullkornsprodukter. Framförallt är en minska risk för hjärtinfarkt/sjukdom visad, och data

    talar även för en minskad risk för typ 2 diabetes. Mekanismerna bakom fullkornets positiva effekter är dock fortfarande oklara. Såväl en förbättrad insulinkänslighet som en minskad förekomst av lipidperoxidation och inflammation har föreslagits, vilket vi därför önskade undersöka i denna studie.

    I en randomiserad cross-over design deltog 30 lätt överviktiga (BMI 282) kvinnor (n=22) och män (n=8). Under två på varandra följande 6 veckors perioder fick deltagarna antingen cerealieprodukter med fullkorn eller utan fullkorn. En standardiserad mängd (3 skivor mjukt bröd, 2 skivor hårt bröd, 1 portion musli/gryn och 1 portion pasta/ris) inkluderades dagligen i deras vanliga kost. Perifer insulinkänslighet mättes med euglykemisk hyperinsulinemisk clampteknik. Lipidperoxidationsmarkören 8-iso-PGF2 mättes i urin och inflammationsmarkörerna CRP och IL-6 mättes i plasma. Kostinterventionen monitorerades med hjälp av vägda kostregisteringar och dagboksnoteringar.

    Kostregistreringarna bekräftade ett högre intag av fiber och flertalet mineralämnen under fullkornsperioden jämfört med icke-fullkornsperioden. Vi fann dock ingen förbättring av insulinkänsligheten och inte heller någon förändring av lipidperoxidation eller inflammationsmarkörer.

    Att ersätta icke-fullkorns produkter med fullkorn under en 6 veckors period hos vuxna lätt överviktiga friska män och kvinnor gav således ingen mätbar effekt på vare sig insulinkänslighet, lipidperoxidation eller inflammationsmarkörer. Frågan om vilka mekanismerna som ligger bakom de positiva hälsoeffekterna av fullkornsprodukter kvarstår och längre koststudier på deltagare med varierande metaboltstatus behövs.

  • 110.
    Andersson, Agneta
    et al.
    Uppsala University, Medicinska vetenskapsområdet, Faculty of Medicine, Department of Public Health and Caring Sciences. Humanistisk-samhällsvetenskapliga vetenskapsområdet, Faculty of Social Sciences, Department of Domestic Sciences.
    Tengblad, Siv
    Uppsala University, Medicinska vetenskapsområdet, Faculty of Medicine, Department of Public Health and Caring Sciences.
    Karlström, Brita
    Uppsala University, Medicinska vetenskapsområdet, Faculty of Medicine, Department of Public Health and Caring Sciences. Humanistisk-samhällsvetenskapliga vetenskapsområdet, Faculty of Social Sciences, Department of Domestic Sciences.
    Kamal-Eldin, Afaf
    Landberg, Rickard
    Åman, Per
    Vessby, Bengt
    Uppsala University, Medicinska vetenskapsområdet, Faculty of Medicine, Department of Public Health and Caring Sciences.
    Ökat intag av fullkornsprodukter. Effekter på insulinkänslighet, lipidperoxidation och inflammationsmarkörer?2006In: Svenska Läkarsällskapets Riksstämma, 2006Conference paper (Other (popular scientific, debate etc.))
    Abstract [en]

    Bakgrund: Flertalet epidemiologiska studier har visat positiva hälsoeffekter av ett högt intag av fullkornsprodukter. Framförallt är en minskad risk för hjärtinfarkt/sjukdom visad, men data talar även för en minskad risk för typ 2 diabetes. Mekanismerna bakom fullkornets positiva effekter är dock fortfarande oklara. Såväl en förbättrad insulinkänslighet som en minskad förekomst av lipidperoxidation och inflammation har föreslagits, vilket vi önskade undersöka i denna studie.

    Metod: I en randomiserad cross-over design deltog 30 lätt överviktiga (BMI 282) kvinnor (n=22) och män (n=8). Under två på varandra följande 6-veckors perioder fick deltagarna antingen cerealieprodukter med fullkorn eller utan fullkorn. En standardiserad mängd (3 skivor mjukt bröd, 2 skivor hårt bröd, 1 portion musli/gryn och 1 portion pasta/ris) inkluderades dagligen i deras vanliga kost. Perifer insulinkänslighet mättes med euglykemisk hyperinsulinemisk clampteknik. Lipidperoxidationsmarkören 8-iso-PGF2 mättes i urin och inflammationsmarkörerna CRP och IL-6 mättes i plasma. Kostinterventionen monitorerades med hjälp av vägda kostregisteringar och dagboksnoteringar.

    Resultat: Kostregistreringarna bekräftade ett högre intag av fiber och flertalet mineralämnen under fullkornsperioden jämfört med icke-fullkornsperioden. Vi fann dock ingen förbättring av insulinkänsligheten och inte heller någon förändring av lipidperoxidation eller inflammationsmarkörer.

    Sammanfattning: Att ersätta icke-fullkorns produkter med fullkorn under en 6-veckors period hos vuxna lätt överviktiga friska män och kvinnor gav ingen mätbar effekt på insulinkänslighet, lipidperoxidation eller inflammationsmarkörer. Frågan om vilka mekanismerna som ligger bakom de positiva hälsoeffekterna av fullkornsprodukter kvarstår och längre koststudier på deltagare med varierande metaboltstatus behövs.

  • 111.
    Andersson, Annika
    et al.
    SIK – Institutet för livsmedel och bioteknik.
    Granum, P.E.
    Rönner, Ulf
    SIK – Institutet för livsmedel och bioteknik.
    The adhesion of Bacillus cereus spores to epithelial cells might be an additional virulence mechanism1998In: International Journal of Food Microbiology, ISSN 0168-1605, E-ISSN 1879-3460, Vol. 39, no 42006, p. 93-99Article in journal (Refereed)
    Abstract [en]

    Four out of ten Bacillus cereus strains produced spores able to adhere to monolayers of Caco-2 cells (human epithelial cells). One of these strains has been involved in an outbreak of food poisoning where the symptoms were more severe and persisted for longer than a normal B. cereus food poisoning. The hydrophobicity of the spores is a contributing factor for the adhesion to occur. The spores are able to germinate in an environment similar to that of the small intestine and then the vegetative cells can produce the enterotoxin directly at the target place. A concentrated and active form of the enterotoxin will be taken up by the epithelial cells in the small intestine. Spore adhesion could be an important virulence factor for some B. cereus strains.

  • 112.
    Andersson, Annika
    et al.
    SIK – Institutet för livsmedel och bioteknik.
    Granum, Per Einar
    Rönner, Ulf
    SIK – Institutet för livsmedel och bioteknik.
    Adhesion of Bacillus cereus spores to epithelial cells might be an additional virulence mechanism1998In: International Joural of food microbiology, ISSN 0346-718X, Vol. 39, no 1-2, p. 93-9Article in journal (Refereed)
    Abstract [en]

    Four out of ten Bacillus cereus strains produced spores able to adhere to monolayers of Caco-2 cells (human epithelial cells). One of these strains has been involved in an outbreak of food poisoning where the symptoms were more severe and persisted for longer than a normal B. cereus food poisoning. The hydrophobicity of the spores is a contributing factor for the adhesion to occur. The spores are able to germinate in an environment similar to that of the small intestine and then the vegetative cells can produce the enterotoxin directly at the target place. A concentrated and active form of the enterotoxin will be taken up by the epithelial cells in the small intestine. Spore adhesion could be an important virulence factor for some B. cereus strains.

  • 113.
    Andersson, Annika
    et al.
    SIK – Institutet för livsmedel och bioteknik.
    Rönner, Ulf
    SIK – Institutet för livsmedel och bioteknik.
    Adhesion and removal of dormant, heat-activated, and germinated spores of three strains of Bacillus cereus1998In: Biofouling (Print), ISSN 0892-7014, E-ISSN 1029-2454, Vol. 13, no 1, p. 51-67Article in journal (Refereed)
    Abstract [en]

    As the spores of Bacillus cereus are known to be very adhesive, the cleaning processes used to eliminate them are often inefficient. This study investigated how adhesion and removal of spores varied among strains of the species B. cereus. The adhesion and removal of spores during their life cycle were also examined. Spores of three different strains of B. cereus, viz. NVH 61, 1AM 1110 and NCTC 2599, were used. IAM 1110 spores adhered in greater numbers than spores of the other two strains and were the most hydrophobic; four times as many spores of this strain adhered than of the least adhesive spores, NCTC 2599. Spores of both these strains have an exosporium and appendages, but as the relative hydrophobicity varies, there are probably differences in their chemical composition. It was also found that dormant spores were 33-48% more adhesive than germinated spores. There were no obvious differences in adhesion between dormant and heat-activated spores. Up to 80% of the germinated spores could be removed from the surfaces tested. Dormant and heat-activated spores on the other hand were difficult to remove from the surfaces. When siliconized glass surfaces were coated with milk, germinated spores were still the easiest to remove but the difference was not as marked as before. Therefore, this work suggests that cleaning processes should take into consideration factors that boost spore germination in order to improve the cleaning.

  • 114.
    Andersson, Annika
    et al.
    SIK – Institutet för livsmedelsforskning.
    Rönner, Ulf
    SIK – Institutet för livsmedelsforskning.
    Granum, P.E.
    What problems does the food industry have with the spore-forming pathogens Bacillus cereus and Clostridium perfringens?1995In: International Journal of Food Microbiology, ISSN 0168-1605, E-ISSN 1879-3460, Vol. 28, no 2, p. 145-155Article in journal (Refereed)
  • 115.
    Andersson, Annika
    et al.
    SIK – Institutet för livsmedel och bioteknik.
    Rönner, Ulf
    SIK – Institutet för livsmedel och bioteknik.
    Granum, Per Einar
    What problems does the food industry have with the spore-forming pathogens Bacillus cereus and Clostridium perfringens?1995In: International Journal of Food Microbiology, ISSN 0346-718X, Vol. 28, no 2, p. 14-55Article in journal (Refereed)
    Abstract [en]

    Spore-forming Bacillus cereus and Clostridium perfringens bacteria are special problems for the dairy and meat industry, respectively. Proper cleaning and disinfection with hypochlorite is essential to avoid high numbers of these bacteria in food products. It is impossible for B. cereus and C. perfringens to cause food poisoning with cooking and rapid cooling, and proper reheating. It is also important to note that the generation time for C. perfringens can be as short as 8 min under optimal conditions, so temperatures between 10 and 47 °C in any meat product must be restricted. B. cereus food poisoning through milk and milk products can be avoided with a low number of spores in the products and proper cooling.

  • 116.
    Andersson, Annika
    et al.
    SIK – Institutet för livsmedel och bioteknik.
    Svensson, B.
    Christiansson, A.
    Rönner, Ulf
    SIK – Institutet för livsmedel och bioteknik.
    Comparison between automatic ribotyping and random amplified polymorphic DNA analysis of Bacillus cereus isolates from the dairy industry1999In: International Journal of Food Microbiology, ISSN 0168-1605, E-ISSN 1879-3460, Vol. 47, no 42006, p. 147-151Article in journal (Refereed)
    Abstract [en]

    Discrimination by automatic ribotyping and random amplified polymorphic DNA PCR, RAPD, was compared for 40 different B. cereus dairy isolates, 4 different B. mycoides isolates and 6 culture collection strains. RAPD-PCR has previously shown to be useful for tracing contamination routes of B. cereus to milk. Automatic ribotyping using EcoRI and PvuII separated the B. cereus and B. mycoides isolates/strains into 36 different ribotypes. RAPD-typing with primers generated 40 different RAPD-profiles. However, 17 isolates clustered into eight groups, irrespective of the primer and restriction enzyme used, and in all but one case, the isolates with the same pattern were isolated from the same dairy. Automatic ribotyping proved to be a useful, standardized and quick method to discriminate between B. cereus strains, only slightly less discriminatory than RAPD-typing.

  • 117.
    Andersson, Annika
    et al.
    SIK – Institutet för livsmedel och bioteknik.
    Svensson, Birgitta
    Christiansson, Anders
    Rönner, Ulf
    SIK – Institutet för livsmedel och bioteknik.
    Comparison between automatic ribotyping and random amplified polymorphic DNA analysis of Bacillus cereus isolates from the dairy industry1998In: International journal of food microbiology, ISSN 0346-718X, Vol. 47, no 1-2, p. 147-51Article in journal (Refereed)
    Abstract [en]

    Discrimination by automatic ribotyping and random amplified polymorphic DNA PCR, RAPD, was compared for 40 different B. cereus dairy isolates, 4 different B. mycoides isolates and 6 culture collection strains. RAPD-PCR has previously shown to be useful for tracing contamination routes of B. cereus to milk. Automatic ribotyping using EcoRI and PvuII separated the B. cereus and B. mycoides isolates/strains into 36 different ribotypes. RAPD-typing with primer 1 (5?-CCGAGTCCA-3?) and primer 2 (5?-CCGGCGGCG-3?) generated 40 different RAPD-profiles. However, 17 isolates clustered into 8 groups, irrespective of the primer and restriction enzyme used and in all but one case, the isolates with the same pattern were isolated from the same dairy. To conclude RAPD-typing was only slightly more discriminatory than automatic ribotyping and therefore automatic ribotyping proved to be a useful, standardized and quick method to discriminate between B. cereus strains. As the two methods are based on completely different genetic properties, one of the methods can be used to confirm the results from the other method, when identity among isolates needs to be verified.

  • 118.
    Andersson, C
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedelsforskning.
    Ultraljudsrengöring av ytor med ATP-mätning som hygienkontroll1992Report (Refereed)
  • 119. Andersson, C.-G.
    Ta tempen på livsmedel.1987In: Livsmedelsteknik, Vol. 29, no 3, p. 67-69Article in journal (Other academic)
  • 120.
    Andersson, E
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska institutet för konserveringsforskning.
    Sensorisk analys av textur/konsistensegenskaper hos stekburgare innehållande texturerat sojaprotein : [Sensory analysis of texture/consistency in patties containing textured soy protein]1975Report (Refereed)
  • 121. Andersson, H.
    et al.
    Hjartstam, J.
    Stading, Mats
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Von Corswant, C.
    Larsson, A.
    Effects of molecular weight on permeability and microstructure of mixed ethyl-hydroxypropyl-cellulose films2013In: European Journal of Pharmaceutical Sciences, ISSN 0928-0987, E-ISSN 1879-0720, Vol. 48, no 42006, p. 240-248Article in journal (Refereed)
    Abstract [en]

    Films of ethyl cellulose (EC) and water-soluble hydroxypropyl cellulose (HPC) can be used for extended release coatings in oral formulations. The permeability and microstructure of free EC/HPC films with 30% w/w HPC were studied to investigate effects of EC molecular weight. Phase separation during film spraying and subsequent HPC leaching after immersion in aqueous media cause pore formation in such films. It was found that sprayed films were porous throughout the bulk of the films after water immersion. The molecular weight affected HPC leaching, pore morphology and film permeability; increasing the molecular weight resulted in decreasing permeability. A model to distinguish the major factors contributing to diffusion retardation in porous films showed that the trend in permeability was determined predominantly by factors associated with the geometry and arrangement of pores, independent of the diffusing species. The film with the highest molecular weight did, however, show an additional contribution from pore wall/permeant interactions. In addition, rapid drying and increasing molecular weight resulted in smaller pores, which suggest that phase separation kinetics affects the final microstructure of EC/HPC films. Thus, the molecular weight influences the microstructural features of pores, which are crucial for mass transport in EC/HPC films. © 2012 Elsevier B.V. All rights reserved.

  • 122. Andersson, H.
    et al.
    L.,
    Ellegård, L.
    Grahn, E.
    Tidehag, P.
    Hallmans, G.
    Effect of low-fat milk and fermented low-fat milk on cholesterol absorption and excretion in ileostomy subjects.1995In: European Journal of Clinical Nutrition, Vol. 49, p. 274-281Article in journal (Refereed)
  • 123. Andersson, H.
    et al.
    Öhgren, Camilla
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Johansson, Daniel
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Kniola, Magda
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Stading, Mats
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Extensional flow, viscoelasticity and baking performance of gluten-free zein-starch doughs supplemented with hydrocolloids2011In: Food Hydrocolloids, ISSN 0268-005X, E-ISSN 1873-7137, Vol. 25, no 6, p. 1587-1595Article in journal (Refereed)
    Abstract [en]

    Viscoelastic doughs of zein and starch were prepared at 40 °C, above the glass transition temperature of zein. The effects of hydrocolloid supplementation with hydroxypropyl methylcellulose (HPMC) or oat bran with a high content of ?-glucan (28%) were investigated by dynamic measurements in shear, confocal laser scanning microscopy (CLSM) and Hyperbolic Contraction Flow. Zein-starch dough without hydrocolloids exhibited rapid age-related stiffening, believed to be caused by cross-links between peptide chains. A prolonged softness was attributed to doughs containing hydrocolloids, with the oat bran exhibiting the most pronounced reduction in age-related stiffening. Moreover, CLSM-images of dough microstructure revealed that a finer fibre network may be formed by increased shearing through an addition of viscosity-increasing hydrocolloids, a reduction in water content in the dough or the use of appropriate mixing equipment. The Hyperbolic Contraction Flow measurements showed that doughs containing hydrocolloids had high extensional viscosities and strain hardening, suggesting appropriate rheological properties for bread making. Zein-starch dough without hydrocolloids showed poor bread making performance while hydrocolloid additions significantly improved bread volume and height. Although the hydrocolloid supplemented doughs had similar extensional rheological properties and microstructures, a fine crumb structure was attributed only to bread containing HPMC, marking the importance of surface active components in the liquid-gas interface of dough bubble walls. Zein could not mimic the properties of gluten on its own, but hydrocolloids did positively affect the structural and rheological properties of zein, which yielded dough similar to wheat dough and bread with increased volume. © 2011 Elsevier Ltd.

  • 124.
    Andersson, Henrik
    et al.
    Växjö University, Faculty of Mathematics/Science/Technology, School of Technology and Design.
    Hjalmarsson, Anton
    Växjö University, Faculty of Mathematics/Science/Technology, School of Technology and Design.
    Utveckling av Steghållare: För yrkesmän med skåpbil2008Independent thesis Basic level (professional degree), 10 credits / 15 HE creditsStudent thesis
    Abstract [en]

    The task given by Thule has the purpose of develop a new ladder holder for the product line Professional. Thule is obtaining a robust, safe, and easy to handle ladder holder with an attractive look. It is desirable to be able to load the ladder from behind and make loading standing on the ground possible even on top of higher vans. The ladder holder is supposed to be suited for professionals such as craftsmen and painters. This product is designed to reduce time waste and heavy lifts. It is also desirable to withstand corrosion and meet the environmental requirements.

  • 125.
    Andersson, Inger
    Uppsala University, Humanistisk-samhällsvetenskapliga vetenskapsområdet, Faculty of Social Sciences, Department of Domestic Sciences.
    Kolhydrater1999In: Näringslära för högskolan, Liber AB Stockholm , 1999, p. 38-52Chapter in book (Other scientific)
  • 126.
    Andersson, Inger
    Uppsala University, Humanistisk-samhällsvetenskapliga vetenskapsområdet, Faculty of Social Sciences, Department of Domestic Sciences.
    Kostinformation1999In: Näringslära för högskolan, Liber AB Stockholm , 1999, p. 332-339Chapter in book (Other scientific)
  • 127.
    Andersson, Inger
    Uppsala University, Humanistisk-samhällsvetenskapliga vetenskapsområdet, Faculty of Social Sciences, Department of Domestic Sciences.
    Kostplanering och bedömning1999In: Näringslära för högskolan, Liber AB Stockholm , 1999, p. 275-288Chapter in book (Other scientific)
  • 128. Andersson, J.
    et al.
    Bosvik, Rolf
    SIK – Svenska institutet för konserveringsforskning.
    von Sydow, Erik
    SIK – Svenska institutet för konserveringsforskning.
    The composition of the essential oil of black currant leaves (Ribes nigrum L.)1963In: Journal of the Science of Food and Agriculture, Vol. 14, no 11, p. 834-840Article in journal (Refereed)
  • 129. Andersson, J.
    et al.
    von Sydow, Erik
    SIK – Svenska institutet för konserveringsforskning.
    The aroma of black currants.: 1. Higher boiling compunds1964In: Acta Chemica Scandinavica, ISSN 0904-213X, E-ISSN 1902-3103, Vol. 18, no 5, p. 1105-1114Article in journal (Refereed)
  • 130. Andersson, J.
    et al.
    von Sydow, Erik
    SIK – Svenska institutet för konserveringsforskning.
    The aroma of black currants.: 2. Lower boiling compounds.1966In: Acta Chemica Scandinavica, ISSN 0904-213X, E-ISSN 1902-3103, Vol. 20, no 2, p. 522-528Article in journal (Refereed)
  • 131. Andersson, J.
    et al.
    von Sydow, Erik
    SIK – Svenska institutet för konserveringsforskning.
    The aroma of black currants.: 3. Chemical characterization of different varieties and stages of ripeness by gas chromatography1966In: Acta Chemica Scandinavica, ISSN 0904-213X, E-ISSN 1902-3103, Vol. 20, no 2, p. 529-535Article in journal (Refereed)
  • 132.
    Andersson, Jenny
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Domestic Sciences.
    Older Women and Food: Dietary Intake and Meals in Self-Managing and Disabled Swedish Females Living at Home2002Doctoral thesis, comprehensive summary (Other academic)
    Abstract [en]

    The aim of the present thesis was to study elderly self-managing and disabled women’s dietary intake and meals in relation to age, household structure (single-living or cohabitant), disability and cooking ability. The women were aged 64-88 years and living at home, in the mid-eastern part of Sweden. The self-managing women were randomly selected. The disabled women – suffering from Parkinson's disease, rheumatoid arthritis or stroke – were selected from patient records. A total of 139 self-managing and 63 disabled women participated. Two dietary assessment methods were used: a repeated 24-h recall and a three-day estimated food diary, providing dietary intake for five non-consecutive days. The results indicate that elderly women still living in their homes seem to manage a sufficient dietary intake despite disability and high age. The reported energy intakes in all groups of women were low, which might be explained by an actual low intake and/or under-reporting. The portion sizes seemed to be smaller in the highest age group, leading to lower intakes of some nutrients. Thus also the nutrient density of the food should be given greater consideration. The meal pattern was shown to be regular and the distribution of main meals and snacks was found to be satisfactory. Meals and snacks that were defined as such by the women themselves thus seem to be more significant from an energy and nutritional perspective. Perceived cooking ability co-varied with energy and nutrient intake as well as with meal pattern.

    Further, a qualitative dietary assessment method, FBCE, was analysed. It was concluded that it must be supplemented with a dietary assessment method providing energy intake figures to ensure a sufficient intake, especially when studying groups at risk for low energy intake.

    Furthermore, the aim was to perform a dropout analysis. When studying older women and food, a low participation rate might be expected since the most active, the very ill as well as the disabled tend to decline participation, but also since food is a gender issue. Food could, especially for women, be a sensitive area of discussion, even though older women seem to choose "healthy foods" and eat "proper meals".

  • 133.
    Andersson Jenny, Fjellström Christina, Nydahl Margaretha, Sidenvall Birgitta & Gustafsson, K.
    Uppsala University, Humanistisk-samhällsvetenskapliga vetenskapsområdet, Faculty of Social Sciences, Department of Domestic Sciences.
    Matvanor, måltider och näringsintag bland pensionerade kvinnor boende i hemmet - en delstudie inom MENEW-projektet1999In: Poster presenterad vid SPRI:s konferens i Stockholm 21-22 april 1999., 1999Conference paper (Other scientific)
  • 134.
    Andersson, Johan
    Umeå University, Faculty of Social Sciences, Umeå University School of Restaurant and Culinary Arts.
    Det smarta vinvalet: Ekologiska viner ur konsumentens synpunkt2008Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
  • 135.
    Andersson, Johanna
    Umeå University, Faculty of Social Sciences, Umeå University School of Restaurant and Culinary Arts.
    Vindelälvens naturbeteskött: Framdelar har sina fördelar2010Student paper other, 5 credits / 7,5 HE creditsStudent thesis
  • 136.
    Andersson, Johanna
    et al.
    Umeå University, Faculty of Social Sciences, Department of Food and Nutrition.
    Ernstsson, Sanna
    Umeå University, Faculty of Social Sciences, Department of Food and Nutrition.
    "Jag ville ge mitt barn de bästa förutsättningarna": En kvalitativ intervjustudie om tankar kring matvanor under graviditet hos nyblivna förstagångsmammor2017Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
    Abstract [sv]

    Bakgrund Den blivande mammans matvanor under graviditeten är viktiga eftersom hon har ett ökat näringsbehov och försörjer en annan individ. En del av grunden för barnets framtida hälsa och matvanor ges redan i mammans mage. Trots det har studier visat att mammans matintag är otillräckligt jämfört med rekommendationerna samt att intaget av godis och fikabröd ofta ökar under graviditeten.

    Syfte Syftet med studien var att utforska inställningen till hälsosam och ohälsosam mat, samt hur denna inställning upplevdes påverka matintaget, hos nyblivna förstagångsmammor under graviditeten.

    Metod Åtta intervjuer genomfördes med nyblivna förstagångsmammor. Intervjuerna genomfördes med en semistrukturerad intervjuguide och spelades in med hjälp av en inspelningsapp. Data som samlades in transkriberades och analyserades sedan med kvalitativ innehållsanalys.

    Resultat Deltagarna berättade att de ändrade inställningen till sina matvanor då de blev gravida. Det blev allt viktigare att äta en varierad kost innehållande mycket grönsaker och frukt (hälsosam mat), och intaget av snabbmat och produkter innehållande mycket socker minskade (ohälsosam mat). Denna inställning följdes inte under hela graviditeten, och intaget av snabbmat och sockerrika livsmedel ökade under den senare delen. Kostråden från vårdpersonal upplevdes som bristfälliga på grund av att de gavs för få råd, och att mycket information själv fick hämtas från framförallt Livsmedelsverket.

    Slutsats Deltagarna följde inte sin initiala inställning till upplevd hälsosam och ohälsosam mat under hela graviditeten. Deltagarna efterfrågade även mer information om mat under graviditet från vårdpersonal. Mer stöd och information från vården kan ge den gravida kvinnan bättre förutsättningar till att hålla en hälsosam kost under hela graviditeten.

  • 137.
    Andersson, Johanna
    et al.
    Umeå University, Faculty of Social Sciences, Department of Food and Nutrition.
    Rosendahl, Amanda
    Umeå University, Faculty of Social Sciences, Department of Food and Nutrition.
    Treåringars matvanor, fysiska aktivitet, samt Body Mass Index i Västerbotten: I relation till amningsduration och familjekonstellation2014Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
    Abstract [sv]

    Bakgrund Forskning har visat att hur länge barn ammats, har betydelse för deras hälsa senare i livet. Även barnens sociala miljö har visat sig ha effekt på hälsan och barnens matvanor. Salut är en satsning av Västerbottens läns landsting med målet att förbättra länsbornas hälsa fram till 2030.

    Syfte Syftet med studien var att undersöka treåringars matvanor, Body Mass Index (BMI) och fysiska aktivitet i relation till amningsduration och familjekonstellation.

    Metod Studien genomfördes genom ett samarbete med Salut som utformade och delade ut en enkät via barnavårdscentraler till samtliga föräldrar vid treårskontrollen. Enkäten innehöll frågor om barnens fysiska och psykiska hälsa, samt livsstil och levnadsvanor och totalt beabetades 210 av enkäterna i denna studie, där 16 frågor valdes ut. Dessa analyserades sedan statistiskt i IBM SPSS 21.0 Statistics. Signifikansnivån sattes till p<0,05.

    Resultat De flesta av barnen åt enligt rekommendationerna för livsmedelsintag, med undantag för rekommendationerna om fisk samt sötsaker. De flesta barnen nådde även upp till rekommendationerna om fysisk aktivitet. De flesta mödrar ammade inte sina barn efter rekommendationerna. Det utlästes en signifikant skillnad mellan hur länge barnen ammats totalt och hur ofta de åt sötsaker som visade att barn som ammats under sex månader hade ett högre intag än de som ammats längre. (p=0,033)

    Slutsats Barnen åt enligt rekommendationerna för de flesta livsmedel, utom fisk, som barnen åt mer sällan än vad som rekommenderas, samt sötsaker, som intogs oftare. Den information som framkommit i denna studie kan förtydliga vikten av att börja ett hälsofrämjande arbete i tidig ålder för att grundlägga goda vanor som sedan följer med barnen genom livet.

     

  • 138.
    Andersson, K
    SIK – Institutet för livsmedel och bioteknik.
    Influence of reduced oxygen concentrations on lipid oxidation in food during storage1998Report (Refereed)
  • 139.
    Andersson, K
    SIK – Institutet för livsmedel och bioteknik.
    Life cycle assessment (LCA) of food products and production systems1998Report (Refereed)
  • 140.
    Andersson, K
    SIK – Institutet för livsmedel och bioteknik.
    Livscykelanalys av livsmedelsprodukter och produktionssystem1999Report (Refereed)
  • 141.
    Andersson, K
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedelsforskning.
    The influence of oxygen content on lipid oxidation in foods : a literature review1995Report (Refereed)
  • 142.
    Andersson, K
    et al.
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedelsforskning.
    Ohlsson, T
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedelsforskning.
    Olsson, P
    Life cycle assessment (LCA) of food products and production systems : report to the Swedish Waste Research Council (AFR), June 30, 19931993Report (Refereed)
  • 143.
    Andersson, Karin
    SIK – Institutet för livsmedel och bioteknik.
    LCA of food products and production systems.2000In: International Journal of Life Cycle Assessment, Vol. 5, no 4, p. 239-248Article in journal (Refereed)
  • 144.
    Andersson, Karin
    et al.
    SIK – Institutet för livsmedel och bioteknik.
    Eide, Merete Høgaas
    SIK – Institutet för livsmedel och bioteknik.
    Lundqvist, U.
    Mattsson, Berit
    SIK – Institutet för livsmedel och bioteknik.
    The feasibility of including sustainability in LCA for product development1998In: Journal of Cleaner Production, ISSN 0959-6526, E-ISSN 1879-1786, Vol. 6, no 42067, p. 289-298Article in journal (Refereed)
    Abstract [en]

    The feasibility of combining the concept of sustainability principles and the methodology of Life Cycle Assessment (LCA) is examined. The goal is to achieve an operational tool that incorporates sustainability in product development and strategic planning. While the method outlined has the structure of LCA, it emphasises aspects and parameters often omitted from traditional LCA. The analysis and results can be either qualitative or semi-quantitative. Although a qualitative analysis is less time consuming, it can still highlight the important issues. Qualitative information, which is easily lost in a quantitative analysis, can be emphasised. One of the conclusions is that the method is well suited for screening analysis. © 1998 Elsevier Science Ltd. All rights reserved.

  • 145.
    Andersson, Karin
    et al.
    SIK – Institutet för livsmedel och bioteknik.
    Eide, Merete Høgaas
    SIK – Institutet för livsmedel och bioteknik.
    Lundqvist, Ulrika
    Mattsson, Berit
    SIK – Institutet för livsmedel och bioteknik.
    Feasibility of including sustainability in LCA for product development1998In: Journal of cleaner production, ISSN 0346-718X, Vol. 6, no 3-4, p. 289-98Article in journal (Refereed)
    Abstract [en]

    The feasibility of combining the concept of sustainability principles and the methodology of Life Cycle Assessment (LCA) is examined. The goal is to achieve an operational tool that incorporates sustainability in product development and strategic planning. While the method outlined has the structure of LCA, it emphasizes aspects and parameters often omitted from traditional LCA. The analysis and results can be either qualitative or semi-quantitative. Although a qualitative analysis is less time consuming, it can still highlight the important issues. Qualitative information, which is easily lost in a quantitative analysis, can be emphasized. One of the conclusions is that the method is well suited for screening analysis.

  • 146.
    Andersson, Karin
    et al.
    SIK – Institutet för livsmedel och bioteknik.
    Lingnert, Hans
    SIK – Institutet för livsmedel och bioteknik.
    Influence of oxygen and copper concentration on lipid oxidation in rapeseed oil1998In: Journal of the American Oil Chemists Society, ISSN 0003-021X, E-ISSN 1558-9331, Vol. 75, no 8, p. 1041-1046Article in journal (Refereed)
    Abstract [en]

    The influence of oxygen concentration and copper on lipid oxidation in rapeseed oil during storage at 40°C was investigated. The oil was stored in air, or with 1.1%, 0.17%, or 0.04% oxygen in the headspace, and 70 or 0.07 ppm copper was added. Volatile oxidation products and oxygen consumption were monitored. Addition of 70 ppm copper to the sample in air resulted in a 70-fold higher hexanal concentration after 35 d of storage, compared to the sample without added copper. The addition of 0.07 ppm copper to the sample stored in air gave a doubled hexanal concentration, compared to the sample without copper, after 35 d of storage. For the samples with 70 ppm copper at 0.17% and 0.04% oxygen, all oxygen was consumed after 7 d of storage. The results show the importance of minimizing the oxygen available for oxidation, especially when pro-oxidants are present. In the sample with 70 ppm added copper, in air, the hexanal increase was 65 times larger than for the same sample in 0.04% oxygen. A comparison of the effect of oxygen or copper on oxidation shows that the addition of 70 ppm copper to the 0.04% oxygen sample gave the same increase in hexanal content as an oxygen increase to 0.17%.

  • 147.
    Andersson, Karin
    et al.
    SIK – Institutet för livsmedel och bioteknik.
    Lingnert, Hans
    SIK – Institutet för livsmedel och bioteknik.
    Influence of oxygen concentration and light on the oxidative stability of cream powder1998In: Lebensmittel-Wissenschaft + Technologie, ISSN 0023-6438, E-ISSN 1096-1127, Vol. 31, no 2, p. 169-176Article in journal (Refereed)
    Abstract [en]

    The production of volatile oxidation products and consumption of oxygen were measured in cream powder stored for 35 weeks at 30 °C in darkness or exposed to fluorescent light. The headspace of the bottles contained either air (209 mL O 2/L) or 13, 3.5, 0.4 or 0.3 mL/L oxygen in nitrogen. The exposure to light strongly influenced both the rate of hexanal production and oxygen consumption. After the first 5 weeks of storage in light, significantly different oxygen-dependent increases in hexanal were found for all samples. Although the samples stored in darkness showed a much smaller hexanal increase, it was still significant during storage. After 35 weeks of storage, the dark-stored sample in air showed a highly significant larger hexanal increase than all the other samples stored in darkness, but after the same storage period, the hexanal increase in the 13, 3.6 and 0.4 mL O 2/L samples was the same. The production of the Strecker aldehyde, 3-methylbutanal, was found to depend on light and to some extent on oxygen concentration, which indicates that lipid oxidation also influenced the conditions of the Maillard reaction. © 1998 Academic Press Limited.

  • 148.
    Andersson, Karin
    et al.
    SIK – Institutet för livsmedel och bioteknik.
    Lingnert, Hans
    SIK – Institutet för livsmedel och bioteknik.
    Influence of oxygen concentration on the flavour and chemical stability of cream powder1998In: Lebensmittel-Wissenschaft + Technologie, ISSN 0023-6438, E-ISSN 1096-1127, Vol. 31, no 3, p. 245-251Article in journal (Refereed)
    Abstract [en]

    Descriptive sensory analysis and analysis of hexanal content were performed on cream powder stored in darkness at different oxygen concentrations at 30 °C for up to 45 weeks. The headspace of the samples contained 209 (air), 13, 3.6, 0.4 or 0.3 m/L oxygen/L headspace gas. All samples stored with reduced oxygen content were, with one exception, significantly different from the air-packed sample after 25 as well as after 45 weeks of storage, both in their hexanal concentration and according to sensory analysis. However, there were no significant sensory differences between the samples stored with reduced oxygen for 25 or 45 weeks. Analysis of the hexanal concentration in the samples was a more sensitive method than sensory analysis for detecting differences between samples stored for the same length of time. Furthermore, some of the samples with reduced oxygen concentration were found to differ significantly in their hexanal concentration. Significant differences between samples before storage and samples stored for 25 or 45 weeks, regardless of oxygen concentration, were found by both sensory and chemical analyses. © 1998 Academic Press.

  • 149. Andersson, Karin
    et al.
    Lingnert, Hans
    SIK – Institutet för livsmedel och bioteknik.
    Influence of oxygen concentration on the storage stability of cream powder1997In: Lebensmittel-Wissenschaft + Technologie, ISSN 0023-6438, E-ISSN 1096-1127, Vol. 30, no 2, p. 147-154Article in journal (Refereed)
    Abstract [en]

    The influence of low oxygen concentrations on lipid oxidation during storage of cream powder was studied. The powder was packed with oxygen concentrations of 209 mL/L, 17 mL/L, 8.3 mL/L, 3.4 mL/L, 1.5 mL/L, 0.7 mL/L and 0.6 mL/L and stored in darkness at 30°C for 29 weeks. To follow oxidation, the formation of volatile oxidation products and oxygen consumption were measured. After 7 weeks of storage a significant (P <0.01) hexanal development was already seen in all the samples, and the hexanal content was directly related to the initial oxygen content, with one exception, the 0.6 mL/L sample, which had a slightly (but not significantly, P >0.05) higher hexanal content than the 0.7 mL/L sample. There were only small differences in hexanal formation between the samples packed with oxygen concentrations below 3.4 mL/L. This could be due to a more pronounced influence of oxygen diffusion at these low levels of oxygen, leading to a diffusion-controlled oxidation. Other volatiles, not produced by lipid oxidation, also increased during storage. The formation of Strecker aldehydes was found to be oxygen-dependent, whereas the formation of 2-alkanones was not. Measurement of oxygen consumption was not sufficient to detect differences in oxidation rate between the samples packed with 17 mL/L oxygen and less. © 1997 Academic Press Limited.

  • 150.
    Andersson, Karin
    et al.
    SIK – Institutet för livsmedel och bioteknik.
    Lingnert, Hans
    SIK – Institutet för livsmedel och bioteknik.
    Kinetic studies of oxygen dependence during initial lipid oxidation in rapeseed oil1999In: Journal of Food Science, ISSN 0022-1147, E-ISSN 1750-3841, Vol. 64, no 2, p. 262-266Article in journal (Refereed)
    Abstract [en]

    Lipid oxidation was studied in rapeseed oil, stored at 35 or 50°C in 0.03, 0.3, 1.0 or 1.8% oxygen for 42 days. Peroxide value (PV), oxygen consumption, tocopherol consumption and production of volatile compounds were analyzed to follow the oxidation. At 50°C, lipid oxidation measured as oxygen consumption or PV was only slightly influenced by oxygen concentration ?1%. Below 0.5% the influence was strongly enhanced. The production of volatiles showed different relationships to oxygen concentration and some compounds were produced in larger amounts at lower O2, than at higher O2 concentrations.

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