Digitala Vetenskapliga Arkivet

Ändra sökning
Avgränsa sökresultatet
12345 51 - 100 av 210
RefereraExporteraLänk till träfflistan
Permanent länk
Referera
Referensformat
  • apa
  • ieee
  • modern-language-association-8th-edition
  • vancouver
  • Annat format
Fler format
Språk
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
  • sv-SE
  • Annat språk
Fler språk
Utmatningsformat
  • html
  • text
  • asciidoc
  • rtf
Träffar per sida
  • 5
  • 10
  • 20
  • 50
  • 100
  • 250
Sortering
  • Standard (Relevans)
  • Författare A-Ö
  • Författare Ö-A
  • Titel A-Ö
  • Titel Ö-A
  • Publikationstyp A-Ö
  • Publikationstyp Ö-A
  • Äldst först
  • Nyast först
  • Skapad (Äldst först)
  • Skapad (Nyast först)
  • Senast uppdaterad (Äldst först)
  • Senast uppdaterad (Nyast först)
  • Disputationsdatum (tidigaste först)
  • Disputationsdatum (senaste först)
  • Standard (Relevans)
  • Författare A-Ö
  • Författare Ö-A
  • Titel A-Ö
  • Titel Ö-A
  • Publikationstyp A-Ö
  • Publikationstyp Ö-A
  • Äldst först
  • Nyast först
  • Skapad (Äldst först)
  • Skapad (Nyast först)
  • Senast uppdaterad (Äldst först)
  • Senast uppdaterad (Nyast först)
  • Disputationsdatum (tidigaste först)
  • Disputationsdatum (senaste först)
Markera
Maxantalet träffar du kan exportera från sökgränssnittet är 250. Vid större uttag använd dig av utsökningar.
  • 51.
    Fallgren, Karl
    et al.
    KTH, Skolan för industriell teknik och management (ITM), Industriell ekonomi och organisation (Inst.), Entreprenörskap och Innovation. KTH, Skolan för industriell teknik och management (ITM), Industriell ekonomi och organisation (Inst.), Industriell Management.
    Sundborg, Håkan
    KTH, Skolan för industriell teknik och management (ITM), Industriell ekonomi och organisation (Inst.), Entreprenörskap och Innovation. KTH, Skolan för industriell teknik och management (ITM), Industriell ekonomi och organisation (Inst.), Industriell Management.
    Future grocery: A study of the e-commerce grocery basket business in Sweden 2013Självständigt arbete på avancerad nivå (masterexamen), 20 poäng / 30 hpStudentuppsats (Examensarbete)
    Abstract [en]

    The era of the Internet has become increasingly important in our daily life. Internet channels are rapidly growing into sophisticated businesses. This thesis purpose is therefore to conduct an initial study on a newly approaching e-commerce business, namely the grocery basket business. As there has not yet been much research in this field the overall aim is to contribute to the research in this business area. There are many who argue that in relation to the Internet and e-commerce fields there are two other important fields: business model and supply chain.

    A qualitative approach is used, based on triangulation methodology including a multiple case study and a survey. The cases are two different types of e-commerce companies: brick-and-clicks and pure-players. An empirical investigation covering twenty interviews and a questionnaire with one thousand respondents has been conducted.

    Findings supported by the interviews and the questionnaire reveal much knowledge about the grocery basket business. This are analyzed in relation to literature of business model and supply chain and according to the two cases of companies in the business.

    The study concludes that there is a great deal of challenges facing the grocery basket business in both fields of business model and supply chain. In both cases it is a challenge to retain customers, flexibility for customers, competition and supply chain development. Regarding brick-and-clicks a major challenge is to make their physical channel and online channel work together. Regarding pure-players a major challenge is their dependency of wholesalers. In addition, recommendations to these acknowledged challenges are benchmarking on other successful grocery companies and/or other successful e-commerce companies. Additional recommendation for pure-players is that they should cooperate with a brick-and-mortar company. Finally, the study shows some decent potential in the business to reduce emissions. This by providing eco-friendly products with pre planned recipes to fit with the products, and having fewer products in stock.

    Ladda ner fulltext (pdf)
    Future grocery
  • 52.
    Fei, Yiqiu
    et al.
    Zhejiang Univ, Peoples R China.
    Chen, Zuobing
    Zhejiang Univ, Peoples R China.
    Han, Shengyi
    Zhejiang Univ, Peoples R China.
    Zhang, Shuobo
    Zhejiang Univ, Peoples R China.
    Zhang, Tianfang
    Zhejiang Univ, Peoples R China.
    Lu, Yanmeng
    Zhejiang Univ, Peoples R China.
    Berglund, Björn
    Linköpings universitet, Institutionen för biomedicinska och kliniska vetenskaper, Avdelningen för inflammation och infektion. Linköpings universitet, Medicinska fakulteten.
    Xiao, Hang
    Univ Massachusetts, MA 01002 USA.
    Li, Lanjuan
    Zhejiang Univ, Peoples R China.
    Yao, Mingfei
    Zhejiang Univ, Peoples R China.
    Role of prebiotics in enhancing the function of next-generation probiotics in gut microbiota2023Ingår i: Critical reviews in food science and nutrition, ISSN 1040-8398, E-ISSN 1549-7852, Vol. 63, nr 8, s. 1037-1054Artikel, forskningsöversikt (Refereegranskat)
    Abstract [en]

    With the development of high-throughput DNA sequencing and molecular analysis technologies, next-generation probiotics (NGPs) are increasingly gaining attention as live bacterial therapeutics for treatment of diseases. However, compared to traditional probiotics, NGPs are much more vulnerable to the harsh conditions in the human gastrointestinal tract, and their functional mechanisms in the gut are more complex. Prebiotics have been confirmed to play a critical role in improving the function and viability of traditional probiotics. Defined as substrates that are selectively utilized by host microorganisms conferring a health benefit, prebiotics are also important for NGPs. This review summarizes potential prebiotics for use with NGPs and clarifies their characteristics and functional mechanisms. Then we particularly focus on illustrating the protective effects of various prebiotics by enhancing the antioxidant capacity and their resistance to digestive fluids. We also elucidate the role of prebiotics in regulating anti-bacterial effects, intestinal barrier maintenance, and cross-feeding mechanisms of NPGs. With the expanding range of candidate NGPs and prebiotic substrates, more studies need to be conducted to comprehensively elucidate the interactions between prebiotics and NGPs outside and inside hosts, in order to boost their nutritional and healthcare applications.

  • 53. Fitzpatrick, J.J.
    et al.
    Ahrné, Lilia
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Food powder handling and processing: Industry problems, knowledge barriers and research opportunities2005Ingår i: Chemical Engineering and Processing, ISSN 0255-2701, E-ISSN 1873-3204, Vol. 44, nr 2, s. 209-214Artikel i tidskrift (Refereegranskat)
  • 54. Forsman, M.
    et al.
    Bernmark, E.
    Nilsson, B.
    Pousette, S.
    RISE., Innventia.
    Mathiassen, S.E.
    Participative development of packages in the food industry: Evaluation of ergonomics and productivity by objective measurements2012Ingår i: Work: A journal of Prevention, Assessment and rehabilitation, ISSN 1051-9815, E-ISSN 1875-9270, nr SUPPL.1, s. 1751-1755Artikel i tidskrift (Refereegranskat)
  • 55.
    Frank, Jakob
    et al.
    Högskolan i Halmstad, Akademin för ekonomi, teknik och naturvetenskap.
    Hjälmefjord, Tom
    Högskolan i Halmstad, Akademin för ekonomi, teknik och naturvetenskap.
    Gains N Greens2020Självständigt arbete på grundnivå (högskoleexamen), 10 poäng / 15 hpStudentuppsats (Examensarbete)
    Abstract [sv]

    I dagsläget fokuseras det antingen på vattenbruk eller på jordbruk. De som fokuserar på vattenbruk eller Recirkulerande Akvaponiska System (RAS) får en biprodukt bestående av ammoniak, som sedan rengörs och vattnet går antingen tillbaka till fiskarna eller så rengörs det inte alls och som de gör i till exempel laxodlingarna, de låter det sjunka till bottnen vilket skapar övergödning och stora problem bland det marina. De som fokuserar på jordbruk använder kolossala mängder av jord och ytor utomhus för att kunna odla. De flesta använder sig av hönsgödsel och enorma mängder bekämpningsmedel för att plantorna ska bli optimala. Ett annat alternativ är att man kan använda sig av akvaponik som är ett sorts ekosystem där fiskar och växter lever och frodas på varandras restprodukter. Fiskarna producerar ammoniak i fisktanken som gör så att vattnet till slut blir obeboeligt och istället för att ha en rengöringspump i fisktanken så skickas vattnet över till odlingsbädden där växterna plockar upp näringen och rengör vattnet i sin tur så att vattnet sedan kan pumpas tillbaka till fisktanken. Detta system gör det möjligt att producera både fisk och växter i ett optimerat och säkert system. Akvaponik är fördelaktigt i den mån att den utnyttjar biprodukten ifrån fiskarna och ger denna till växterna. Där ammoniak är fiskens restprodukt som blir till nitrit och sedan till nitrat och det är just nitrat som växterna använder som näring, i sin tur så renar de vattnet som går tillbaka in till fisktankarna vilket ger ett slutet kretslopp. Akvaponiken har i dagsläget inte slagit igenom storskaligt mer än på ett fåtal platser, dels för att det finns okunskap om hur det fungerar dels för att det krävs teknisk kunskap om hur man bygger ihop ett fungerande system. Projektmålet som vi strävar efter är att få till en PlugNPlay lösning som gör det möjligt för människor som vill satsa på akvaponik men inte har den tekniska kunskapen att sammanställa ett fungerande optimalt system. Projektgruppen kommer även att jämföra olika odlingssätt och göra mätningar på vilket medium som är bäst att odla i men även vilken sorts mat som fungerar att odla på ett effektivt sätt.

    Ladda ner fulltext (pdf)
    fulltext
  • 56.
    Fraser, Scott
    et al.
    DawnFresh Ltd..
    Lyon, Phil
    Umeå universitet, Samhällsvetenskapliga fakulteten, Institutionen för kostvetenskap.
    Chef perceptions of modernist equipment and techniques in the kitchen2018Ingår i: Journal of Culinary Science & Technology, ISSN 1542-8052, E-ISSN 1542-8044, Vol. 16, nr 1, s. 88-105Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    Modernist techniques and equipment (MTE) have enabled chefs to create otherwise impossible dishes and achieve excellent levels of consistency and precision. This research aimed to map the diffusion of these techniques to the broader field of hospitality and the impact they had on the skills, identity, and creativity of chefs. An online survey of 87 Edinburgh (UK) chefs and interviews with 11 of these chefs informed the enquiry. It was found that MTE had been adopted by 64.4% of restaurant kitchens, not only in fine dining but also by casual restaurants and public houses. Chefs’ views of these techniques can be characterized as qualified acceptance and, in some cases, ambivalence. Some skills were thought to be lost, but it was felt that using these techniques reskilled rather than deskilled chefs. That said, there was some resistance to their introduction. However, they currently have a notable influence on Edinburgh chefs.

  • 57.
    Frick, Maria
    et al.
    Högskolan Kristianstad, Sektionen för lärande och miljö.
    Honiball, Jonathan
    Högskolan Kristianstad, Sektionen för hälsa och samhälle.
    Nilsson, Ted
    Högskolan Kristianstad, Sektionen för lärande och miljö.
    Potatis som håller: En jämförelse av kvalitetsförändringar över tid i två metoder för konservering av skalad, kyllagrad potatis2012Självständigt arbete på grundnivå (kandidatexamen), 10 poäng / 15 hpStudentuppsats (Examensarbete)
    Abstract [sv]

    Marknaden för förpackad, minimalt processad, rå, skalad potatis har ökat kraftigt de senaste åren. Samtidigt efterfrågar konsumenterna ”naturliga” produkter fria från tillsatser. Då potatis vid skalning blir känsligare för mikrobiella angrepp såväl som för fysiologiska förändringar ställer detta krav på metoder som bibehåller kvaliteten på råvaran. Detta med så få tillsatser som möjligt. I denna studie undersöktes en ny sådan metod som går under namnet Vakuum Syra Kyla (VSK). Metoden innebär att skalad potatis dippas i en lösning med 1 % äpplesyra och 1 % askorbinsyra, vakuumförpackas och förvaras i 4ºC.

    Denna metod jämfördes med samarbetspartnern SolanumOdlarna AB:s Produkt Alströmmer Primus Potatis. Primus är en förblancherad skalad potatis som finns på marknaden idag och som har en hållbarhetstid på 18 dagar. Syftet med studien var att undersöka och jämföra kvalitetsförändringen mellan de båda produkterna med avseende på kemiska, sensoriska och mikrobiella aspekter, sett över två veckors kylförvaring (4ºC).Produkterna undersöktes mikrobiologiskt genom bakteriell odling på agar efter 1, 7 och 14 dagar. Odlingar gjordes för totalantal aeroba mikroorganismer, totalantal anaeroba mikroorganismer samt för mjölksyrabakterier. Kemiska tester togs i form av torrsubstansmätning med desikator enligt gällande standard samt i form av kontinuerlig pH-mätning. Sensoriska tester gjordes med deskriptiv analys där intensiteten för 16 sensoriska attribut bedömdes i datorprogrammet FIZZ av en tränad panel bestående av 4 – 7 bedömare. Resultaten analyserades statistiskt med tvåsidigt t-test och regressionsanalys i Microsoft Excel samt med variansanalys i FIZZ.

    Resultatet visar att antalet mikroorganismer var högre för VSK än för Primus i samtliga prover som togs. Tillväxtkurvorna tycks dock följa varandra och löpte mer eller mindre parallellt under hela testperioden. De högre värdena för VSK kan delvis tänkas bero på en högre ursprungsflora. pH-värdet för VSK sjönk efter en veckas lagring. Ett signifikant samband mellan pH-värde, lagringstid och en uppgång i de sensoriska attributen syrlig smak och bismak kunde även påvisas för VSK. För primus förelåg inga signifikanta samband mellan lagringstid och sensorisk förändring. Jämförelsen mellan Primus och VSK visade att VSK sensoriskt låg närmre en nyskalad färsk potatis i början av lagringsperioden. Primusen höll dock en acceptabel sensorisk nivå genom hela testperioden medan VSK endast gjorde det i en vecka.

  • 58.
    Gadde, Lars-Erik
    et al.
    Chalmers University of Technology, Sweden.
    Amani, Pegah
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience, Environment.
    Food supply in a network context: An alternative framing and managerial consequences in efforts to prevent food waste2016Ingår i: British Food Journal, ISSN 0007-070X, E-ISSN 1758-4108, Vol. 118, nr 6, s. 1407-1421Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    Purpose – The purpose of this paper is to present a “network” framing of food supply arrangements. Such frameworks have been asked for in previous research as supplements to prevailing supply chain conceptualizations.

    Design/methodology/approach – The framework builds on industrial network theory. According to this approach, business reality is analyzed in three inter-related dimensions: the activities undertaken, the resources used for this undertaking, and the actors controlling resources and activities. For each dimension, relevant concepts are derived for analysis of the features of food supply and food waste.

    Findings – The network framing was useful for analyzing the prerequisites and consequences for two approaches to reduce food waste: one based on extension of shelf-life, the other relying on enhanced responsiveness in the supply arrangement. The framework was then used for suggesting managerial actions to reduce food waste through increasing activity coordination, resource combining, and actor interaction with consideration of potential consequences of such actions.

    Practical implications – Managerial issues in food supply are discussed with regard to the role of activity coordination, the role of resource combining, and the role of actor interaction in efforts to prevent food waste.

    Originality/value – The paper suggests a novel approach for analyzing food supply networks with particular focus on food waste reduction. Such framings are applied in other supply systems, and requested by food supply researchers.

  • 59.
    Gidlöf, Zandra
    et al.
    RISE Research Institutes of Sweden, Bioekonomi och hälsa, Kemiska processer och läkemedel. Lund University, Sweden.
    Lomstein Pedersen, Betty
    Ferring Pharmaceuticals A/S, SWeden.
    Nilsson, Lars
    Lund University, Sweden.
    Teleman, Anita
    RISE Research Institutes of Sweden.
    Wahlgren, Marie
    Lund University, Sweden.
    Millqvist-Fureby, Anna
    RISE Research Institutes of Sweden, Bioekonomi och hälsa, Kemiska processer och läkemedel.
    Utilising phase diagram to understand barley starch microsphere preparation in an aqueous two-phase system2023Ingår i: Colloids and Surfaces A: Physicochemical and Engineering Aspects, ISSN 0927-7757, E-ISSN 1873-4359, Vol. 658, artikel-id 130652Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    In this work, a waxy barley starch-PEG aqueous two-phase system (ATPS) phase diagram was constructed, and starch microsphere preparation was explored at different phase diagram positions. The aim was to investigate starch-PEG ATPS phase behaviour and relate this to starch crystallisation and microsphere formation. The hypothesis was that phase diagram position would influence the starch microsphere preparation and the properties of the microspheres. The microsphere formation process was investigated with regard to microsphere development and starch crystallisation kinetics. Microsphere physicochemical properties and their development during different stages of the preparation were studied by examining freshly produced, freeze-dried, and redispersed microspheres. Enzymatic hydrolysis of redispersed microspheres was also investigated. It was possible to produce microspheres from different positions in the phase diagram using 24 h incubation at 25 °C. However, the operational area for the used production conditions was relatively small compared to the biphasic region of the phase diagram. The main findings were that the starch-PEG ATPS phase behaviour can affect the rate of microsphere formation and particle size, but the additional properties of the dried and redispersed microspheres did not differ to a considerable extent. Thus, we have identified a robust production space where production parameters such as time to obtain microspheres can be considerably influenced by the ATPS system phase diagram position.

  • 60.
    Gojkovic, Zivan
    et al.
    Umeå universitet, Teknisk-naturvetenskapliga fakulteten, Kemiska institutionen.
    Shchukarev, Andrey
    Umeå universitet, Teknisk-naturvetenskapliga fakulteten, Kemiska institutionen.
    Ramstedt, Madeleine
    Umeå universitet, Teknisk-naturvetenskapliga fakulteten, Kemiska institutionen.
    Funk, Christiane
    Umeå universitet, Teknisk-naturvetenskapliga fakulteten, Kemiska institutionen.
    Cryogenic X-ray photoelectron spectroscopy determines surface composition of algal cells and gives insights into their spontaneous sedimentation2020Ingår i: Algal Research, ISSN 2211-9264, Vol. 47, artikel-id 101836Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    The flotation properties of two green microalgal species isolated from Northern Sweden, Chlorella vulgaris 13-1 and Coelastrella sp. 3-4, were investigated. C. vulgaris 13-1 is a flotating alga that remains suspended in solution during culturing, while Coelastrella sp. 3-4 is readily sedimenting in the stationary growth phase. We were the first to use cryogenic X-ray photoelectron spectroscopy (Cryo-XPS) to gain information on the chemical composition of the algal cell surface and added to these data results obtained from diffuse reflectance - Fourier Transform infrared spectroscopy (DR-FTIR) and classical chemical extractions of carbohydrates, lipids and proteins. Based on the Cryo-XPS data the surface of the sedimenting Coelastrella sp. 3-4 strain is rich in proteins and lipids, while the cell surface of non-flocculating C. vulgaris 13-1 is predominated by carbohydrates, but is poor in lipids. The Zeta-potential of both strains was equally negative. Cell size and the amount of carbohydrates on the algal cell surface, but not the negative surface charge, therefore indicate colloidal stability of microalgae in solutions and can be applied to predict flotation properties of green microalgae.

  • 61.
    Gonzáles-Sanjosé, Luisa
    et al.
    Departamento de Biotecnología y Ciencias de ls Alimentación, Universidad de Burgos, España.
    Mihnea, Mihaela
    Departamento de Biotecnología y Ciencias de ls Alimentación, Universidad de Burgos, España.
    Ortega-Heras, Miriam
    Departamento de Biotecnología y Ciencias de ls Alimentación, Universidad de Burgos, España.
    Pérez-Magariño, Silvia
    ITACYL, Instituto Tecnológico Agrario de Castilla y León, España.
    Efecto de diversas técnicas de Maceración pre-fermentativas sobre los compuestos volátiles mayoritaros de vinos blancos de Albarín2013Konferensbidrag (Övrigt vetenskapligt)
  • 62.
    Grip Börjesson, Jennie
    Linnéuniversitetet, Fakulteten för Hälso- och livsvetenskap (FHL), Institutionen för kemi och biomedicin (KOB).
    Framställning av alkoholbas i samarbete med Spendrups Bryggeri AB: Fermentering av tre olika sackarider med hjälp av jästsvampen Saccharomyces cerevisiae2022Självständigt arbete på grundnivå (kandidatexamen), 10 poäng / 15 hpStudentuppsats (Examensarbete)
    Abstract [sv]

    Spendrups Bryggeri AB tillverkar och säljer FAB – Flavoured Alcoholic Beverages. Dessa drycker tillverkas genom en blandning av vin tillsammans med etanol och de har ofta en alkoholhalt på 4,5%. Det senaste tillskottet i kategorin är Hard Seltzer, vilket är en torr, färglös och kolsyrad dryck vars alkoholbas utgörs helt av etanol. Då priset på etanol är relativt högt samt att den ger en ganska skarp smak till produkten var syftet med arbetet att undersöka om det går att, via fermentering med hjälp av jästen Saccharomyces cerevisiae, producera en alkoholbas som kan ersätta etanol i framtida produkter. Syftet med arbetet var att undersöka vilken av sockerarterna sackaros, dextros och fruktos som bäst lämpar sig för att framställa en alkoholbas så neutral som möjligt sett till smak, doft och färg, med en alkoholhalt mellan 12 - 13%, inom åtta dagar. Arbetet inkluderade fyra försök varav två med syfte att jämföra sockerarterna och två med avseende på att optimera utbytet av etanol. För att följa fermenteringsprocessen utfördes mätningar av temperatur, pH, alkoholhalt och sockerhalt i blandningarna under försökens gång. Alkoholhalten analyserades med hjälp av infraröd spektroskopi inom regionen 800-2500nm (NIR) och sockerhalten analyserades med hjälp av en densitetsmätare som anger sockerhalten i enheten °BRIX, vilket är detsamma som 1 g / 100 g lösning. Resultaten visade att samtliga sockerarter kan användas för att framställa en alkoholbas med en alkoholhalt på cirka 12% inom åtta dagar, via fermentering med S. cerevisiae. Högst alkoholhalt uppnåddes i blandningar tillverkade av sackaros, där alkoholhalten översteg 13%, följt av fruktos med en slutlig alkoholhalt på 12,3%. Den blandning som genererade lägst alkoholhalt var den som tillverkats med hjälp av dextros där den slutliga alkoholhalten blev ca 11,5%. Samtliga blandningar genomgick en filtrering med aktivt kol för att separera bort ämnen som ger upphov till oönskad färg och arom. De blandningar som tillverkats av sackaros och dextros blev efter filtreringen helt klara i färgen, medan de blandningar som tillverkats av fruktos uppvisade en något gulaktig färg. Sackaros gav upphov till blandningar med en skarp doft av alkohol och vin, dextros gav upphov till blandningar med en mer neutral alkoholdoft utan inslag av vin medan fruktos gav upphov till blandningar med en mer fruktig doft. Hypotesen om att dextros bör vara den bäst lämpade sockerarten att använda vid fermentering med hjälp av S. cerevisiae på grund av jästens preferens för denna, stöds inte med avseende på den alkoholhalt som uppnåddes under dessa försök. Dextros gav däremot upphov till blandningar med en mer neutral alkoholdoft än de blandningar där sackaros och fruktos använts, men färgmässigt skiljde sig inte dextros från sackaros.

    Slutsatsen blev att samtliga undersökta sockerarter kan användas till fermentering med hjälp av S. cerevisiae för att tillverka en alkoholbas med en alkoholhalt över 11% inom åtta dagar. Sackaros genererade den högsta alkoholhalten följt av fruktos och sist dextros. Ytterligare försök behöver dock utföras för att kunna avgöra vilken sockerart som bäst lämpar sig för att tillverka en alkoholbas med så neutral smak, doft och färg som möjligt. Dessa försök bör inkludera en sensorisk analys av samtliga blandningar. 

  • 63.
    Guo, Annie
    et al.
    University of Gothenburg, Sweden.
    Bryngelsson, Susanne
    RISE Research Institutes of Sweden, Bioekonomi och hälsa, Jordbruk och livsmedel.
    Strid, Anna
    University of Gothenburg, Sweden.
    Bianchi, Marta Angela
    RISE Research Institutes of Sweden, Bioekonomi och hälsa, Jordbruk och livsmedel.
    Winkvist, Anna
    University of Gothenburg, Sweden.
    Hallström, Elinor
    RISE Research Institutes of Sweden, Bioekonomi och hälsa, Jordbruk och livsmedel.
    Choice of health metrics for combined health and environmental assessment of foods and diets: A systematic review of methods2022Ingår i: Journal of Cleaner Production, ISSN 0959-6526, E-ISSN 1879-1786, Vol. 365, artikel-id 132622Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    Evidence-based scientific methods combining health and environmental perspectives are urgently required to support policy decisions and recommendations for more sustainable food systems. This review provides a systematic overview of health metrics and methods to combine health and environmental assessment of foods and diets. Key methodological considerations of importance for best practices are highlighted as well as trends over the past decade, and future research needs. A systematic literature review was performed in the databases Scopus, Dimensions and Pub Med. Eligible articles combined health impact and environmental assessment of food and were published in peer-reviewed scientific journals between 2010 and 2020. Differences in method choices were highlighted based on study approach, dietary baseline data, dietary exposure, dietary-related health outcome, method for health assessment, choice of health metric, environmental outcome and method for combined health and environmental assessment. A total of 33 articles using nine different health metrics in combination with environmental assessment of foods were identified. Avoided, averted, delayed or preventable deaths or cases, followed by disability- or quality-adjusted life years, and hazard ratio were the health metrics most commonly used. Three principal methods to combine health and environmental assessment of foods and diets were identified; parallel assessment (n = 26), scaled assessment (n = 7) and integrated assessment (n = 1). Method choices affecting reliability and uncertainty, as well as suitability for different purposes were described. Over the past decade, a strong acceleration in the research field of combined health and environmental assessment of food was noted, both regarding number of published studies and method development for more holistic sustainability assessments. Transition towards more sustainable food choices offers great potential to improve public health and reduce environmental impact from the food system. This review identified several health metrics that are suitable for use in methods combining health and environmental dimensions when studying the sustainability of food systems. For best practices, improved knowledge on how multi-criteria sustainability indicators can be assessed, communicated and implemented by different actors along the food supply chain is required. © 2022 The Authors

  • 64.
    Gutierrez, Kevin
    et al.
    Univ Nacl Ingn UNI, Fac Ingn Quim, Ave Univ, Managua 11127, Nicaragua..
    Alonso, Juan
    Univ Nacl Ingn UNI, Fac Ingn Quim, Ave Univ, Managua 11127, Nicaragua..
    Gamero, Rafael
    Univ Nacl Ingn UNI, Fac Ingn Quim, Ave Univ, Managua 11127, Nicaragua..
    Picado, Apolinar
    KTH, Skolan för kemi, bioteknologi och hälsa (CBH), Kemiteknik.
    Convective drying of papaya (Carica papaya L. 'Red Maradol') and banana (Musa acuminata (AAA Group) 'Gros Michel')2023Ingår i: Nexo, ISSN 1818-6742, E-ISSN 1995-9516, Vol. 36, nr 5, s. 87-97Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    In this study, the drying kinetics of papaya (Carica papaya L. 'Red Maradol') and banana (Musa acuminata (AAA Group) 'Gros Michel') was experimentally investigated in a lab-scale tunnel dryer. The drying experiments were performed at three air temperatures (50, 60, and 70 degrees C) and three air velocities (1.0, 1.5, and 2.0 m/s). A surface area shrinkage linear model from the literature was used to include the shrinkage effect on the drying process. From the drying curves, no constant rate period was observed and drying occurred in a falling rate period. It was found that the changes in air velocity had a slight effect on the drying process. In addition, a non-linear regression analysis was employed to determine the characteristic drying curve.

  • 65.
    Hahn, Elinore
    Uppsala universitet, Teknisk-naturvetenskapliga vetenskapsområdet, Tekniska sektionen, Institutionen för samhällsbyggnad och industriell teknik.
    Förbättring av en allergenrengöring i livsmedelstillverkning2017Självständigt arbete på grundnivå (yrkesexamen), 180 hpStudentuppsats (Examensarbete)
    Abstract [sv]

    Följande examensarbete har genomförts på Cloetta i Ljungsbro. Syftet med följande examensarbete är att undersöka hur processen för allergenrengöringen kan effektiviseras.Allergenrengöringen som undersökts i detta arbete är den som utförs på produktionslinjen linjen Conbar. Examensarbetet har haft sin grund i att undersöka tillverkningsprocessen för att få en förståelse för allergenrengöringen och dess process. Därav kunde flödet för allergenrengöringen tas fram, även kritiska moment och eventuella förbättringsområden framtogs. Denna granskning har också legat till grund för en analys av verktygen/metoderna processflödesanalys, processflödesschema och SMED för att finna vilken av dessa som hade varit mest optimal vid effektiviseringsarbete av en allergenrengöring.Metoden är baserad på en explorativ undersökning där primärdata samlats in genom observationer och intervjuer. Samtlig data har sedan sammanställts i de olika mallarna för allergenrengöringens granskning. Sammanställningen ligger tillsammans med teori till grund för analys, resultat och de potentiella förbättringsområden som presenterats.Resultatet av undersökningen är att processflödesanalysen kan användas för att visualisera flödet och förbättringsområden. Aktiviteterna som genomförs i allergenrengöringar har visats till stor del enbart bestå av interna aktiviteter som inte går att ställa om till externa. SMED som har till syfte att omvandla interna aktiviteter till externa uppfyller då inte sitt syfte och användandet av processflödesanalys eller processflödesschema har istället rekommenderats. Resultatet har också bidragit till tre potentiella förbättringsområden som är; dubbel uppsättning av pumpar till chokladdoppen, införande av 5S på redskapshanteringen och att anpassa redskapen för det specifika arbetet som utförs.

    Ladda ner fulltext (pdf)
    Examensarbete HING
  • 66.
    Hakansson, Andreas
    et al.
    Lund Univ, Dept Food Technol Engn & Nutr, LTH, Lund, Sweden..
    Brandt, Luca
    KTH, Skolan för teknikvetenskap (SCI), Centra, Linné Flow Center, FLOW. KTH, Skolan för teknikvetenskap (SCI), Teknisk mekanik, Strömningsmekanik och Teknisk Akustik. Norwegian Univ Sci & Technol NTNU, Dept Energy & Proc Engn, Trondheim, Norway..
    Deformation and initial breakup morphology of viscous emulsion drops in isotropic homogeneous turbulence with relevance for emulsification devices2022Ingår i: Chemical Engineering Science, ISSN 0009-2509, E-ISSN 1873-4405, Vol. 253, artikel-id 117599Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    This study uses numerical experiments to investigate initial breakup morphology for conditions similar to those experienced in an emulsification device (e.g., a high-pressure homogenizer) (Rek = 33, We = 1-30, mu D/mu C = 22, PD/PC = 0.9, D/ri = 22). Results show breakup consisting of two phases: and 'oscillatory phase' where the drops are periodically deforming and relaxing, followed by a 'critical deformation phase' where the drop deforms continuously until initial breakup. Large drops (We > 13) go directly to the breakup phase and are highly deformed in multiple direction before bursting. Smaller drops (3 < We < 5) are less likely to go directly to the critical deformation phase and more likely to never reach it before exiting the device. These drops break by the formation of a single filament, creating two large fragments and a number of smaller satellites. Several turbulent structures contribute to critical deformation.

  • 67. Halloran, Afton (Lead Editor)
    et al.
    Fischer-Møller, Mads Frederik (Editor)
    Persson, Marie (Editor)
    Skylare, Elisabet (Editor)
    Solutions Menu - A Nordic guide to sustainable food policy2018Övrigt (Övrig (populärvetenskap, debatt, mm))
    Abstract [en]

    For the first time, the most innovative food policy solutions in the Nordic Region have been brought together in a single document. The Solutions Menu includes 24 policies that aim to change food consumption and intends to inspire new and robust policy responses to the societal and environmental challenges caused by our current food systems.

    The Solutions Menu is produced by the Nordic Food Policy Lab, one of six flagship projects under the Nordic prime ministers’ Nordic Solutions to Global Challenges initiative.

    Ladda ner fulltext (pdf)
    Download free PDF
    Ladda ner fulltext (epub)
    Download EPUB
    Ladda ner (jpg)
    preview image
  • 68.
    Hameed, Ahmad
    Karlstads universitet, Fakulteten för hälsa, natur- och teknikvetenskap (from 2013).
    Protokoll och validering av en Permeometer2021Självständigt arbete på grundnivå (kandidatexamen), 10 poäng / 15 hpStudentuppsats (Examensarbete)
    Ladda ner fulltext (pdf)
    Arkivfil
  • 69. Hansson, Elenor
    et al.
    Falk, Olivia
    Hydrotaste2023Självständigt arbete på grundnivå (yrkesexamen), 15 poäng / 22,5 hpStudentuppsats (Examensarbete)
    Abstract [en]

    This project involves a collaboration with the company Greeny Grow AB, which works with hydroponic cultivation of salad and microgreens. Today there are major problems with the trade of fruits and vegetables, where the problems involve large amounts of unnecessary flows of transformed resources such as soil and unnecessary space for cultivation. This problem can be easily avoided with Greeny Grow's hydroponic cultivation. Hydroponic cultivation is a concept where cultivation occurs with only nutrient enriched water and without soil.

    Greeny Grow is currently facing a challenge regarding the packaging of hydroponically cultivated salad and microgreens. The company currently has a packaging for the hydroponically cultivated vegetables that is relatively cumbersome, not suitable and costs much. In this project, the focus is on Greeny Grow's salad and the project group has developed a well suitable, easy to use, and sustainable packaging for the company's hydroponically cultivated salat.

    The road to the result has involved a lot of analysis and research regarding what consumers and retailers think about the hydroponic cultivation concept and packaging for salat. The project group has also been in contact with companies that work with paper- and plastic packaging to get a clearer picture of different packaging and their properties.

    The result that has been developed is a sustainable and easy to use packaging that is adapted for Greeny Grow's hydroponically cultivated salad. The packaging is developed in such a way that when the salad is finished producing, it is placed in a plug tray and then transported to the customer. Given that the roots are still left on the salad, a small plastic bag is placed around the roots to maintain moisture and avoid dripping. When the salad reaches the store, the plug tray is placed on the shelf, and the consumer chooses their own salad to place in a paper bag for safe transport home. This type of packaging creates a greater feeling of hydroponic cultivation, given that the roots are still present and the consumer gets a clearer picture of how the salad has a longer sustainability.

    Ladda ner fulltext (pdf)
    fulltext
  • 70.
    Hellholm, Victor
    Uppsala universitet, Teknisk-naturvetenskapliga vetenskapsområdet, Tekniska sektionen, Institutionen för samhällsbyggnad och industriell teknik.
    Baksidan av dagligvaruhandeln: En undersökning i hantering av lagerhållnig2020Självständigt arbete på grundnivå (kandidatexamen), 10 poäng / 15 hpStudentuppsats (Examensarbete)
    Abstract [sv]

    Syfte – Syftet med detta projekt att kartlägga och skapa förslag på förbättring av lagerläggningen vid torrvarulagret på företaget för att minska kostnader och öka effektiviteten.

    1. Hur kan artiklar prioriteras för optimal lagerhållning?

    2. Hur kan företaget upprätthålla god lagerhållning på lång sikt?

    3. Hur kan en förbättrad lagerhållning bidra till företagets lönsamhet

    Metod – Undersökningen har baserats på kombination av personliga observationer, en dokumentstudie för att samla information gällande företagets omsättning, marginaler och svinn för de olika varugrupperna samt en enkätstudie som syftar till att samla information angående personalens syn på lagerhanteringen och vilket framtida läge som bör uppnås.

    Resultat – Observationerna visar att personalen inte fullt ut följer de instruktioner som finns angående var varor skall ställas på lagret. Det visar sig att på grund av mängden varor på lagret är detta inte möjligt. Observationerna visar även att många produkter som lagras inte direkt skapar värde i form av försäljning och tar upp värdefullt lagerutrymme som skulle kunna användas till andra produkter. Varor tenderar att placeras i hörnet av lagret vilket blockerar framkomligheten för två ställageplatser. Av enkätsvaren visar det sig att personalen på arbetsplatsen har delade uppfattningar om hur arbetet på lagret fungerar. Det visar sig att många i personalen håller med om att pallar ofta behöver flyttas för att komma åt bakomliggande varor. Resultatet från enkäterna visar att många medarbetare anser att varor inte ställs på rätt plats. Det visar sig att en stor del av medarbetarna inte vet att det finns nedskrivna bestämmelser om hur lagerarbetet skall skötas.

    Slutsatser – Produkter kan delvis prioriteras baserat på ABC-analysen men inte fullt ut enligt den teoretiska modellen. Företaget bör behålla principerna för ställagelagring eftersom denna metod anpassas bra för den typen av lager som företaget har men faller på grund av att dessa principer inte följs. Familjegruppsprincipen kan användas för att prioritera varor i större volymer på enhetliga pallar vid de angivna ställageplatserna.

    5S kan hjälpa företaget att få koll på onödiga produkter på lagret genom att sortera ut och strukturera var sak på sin plats. Genom att göra detta med kontinuitet kan företaget hålla en bättre lagernivå och därmed hålla lagret under kontroll under tider då lagret blir pressat. Strukturerade rutiner och visuell styrning kan hjälpa erfarna och nya medarbetare att lätt förstå vad som behöver göras och hur detta skall genomföras. PDSA-cykeln kan användas för att kontinuerligt utveckla och förbättra processerna för lagerhållningen vid arbetsplatsen.

    Genom att skapa struktur, en städad arbetsplats och tydliga rutiner kan företaget skapa en bättre överblick av lagret. Denna överblick skapar möjlighet att se varugrupper eller produkter som är i riskzonen för att gå sönder eller passera utgångsdatum. Detta bidrar till att minska svinnet på arbetsplatsen vilket i sin tur leder till potentiell ekonomisk vinning under lång sikt. Långa ledtider är något företaget drabbas av på grund av den bristande framkomligheten på lagret. Med ett strukturerat lager minskar ledtider vilket ger personalen mer tid att lägga på värdeskapande aktiviteter. Onödiga rörelser för personalen är vanligt förkommande då varor flyttas och omplaceras på lagret för att komma åt andra varor. Detta agerar som ett slöseri av personalens tid. Väntan förekommer som ett resultat av den bristande framkomligheten vilket påverkar ledtider och effektiviteten på arbetsplatsen.

    Ladda ner fulltext (pdf)
    fulltext
  • 71.
    Hellström, Line
    Högskolan Kristianstad, Fakulteten för naturvetenskap.
    Framställning och vidareympning av gårdskultur: Vad skiljer en yoghurt fermenterad av gårdens egen bakterieflora från industriell och traditionell yoghurt?2018Självständigt arbete på grundnivå (kandidatexamen), 10 poäng / 15 hpStudentuppsats (Examensarbete)
    Abstract [sv]

    Bakgrund: Med industrialiseringen har de traditionella yoghurtkulturerna med en mångfald av samverkande mjölksyrabakterier fått ge plats åt de mer standardiserade. En gårdskultur framställs genom att obehandlad mjölk spontanfermenteras av gårdens egen bakterieflora och får därigenom en unik karaktär. Bakteriekulturen kan sedan ympas vidare för tillverkning av yoghurt.Syfte: Syftet med studien är framställning och vidareympning samt sensorisk och mikrobiologisk karaktärisering av termofil gårdskultur från obehandlad mjölk. Vidareympningen avser framställning av yoghurt fermenterad av gårdens egen bakterieflora.Metod: Gårdskulturen framställdes och ympades till yoghurt. Yoghurten undersöktes genom mikrobiologisk karaktärisering, antibiotikaresistens och sensorisk profilering samt jämfördes med industriell kultur och en traditionell heirloomkultur.Resultat: Resultatet visade att gårdskulturen skiljde sig både mikrobiologisk och sensoriskt. Gårdskulturen innehöll stammar av enterokocker vilka inte visade på resistens mot analyserade antibiotika.Slutsats: Det är möjligt att framställa en gårdskultur av godtagbar mikrobiologisk och sensorisk kvalitet. Gårdskulturen ger en differentierad mikrobiologisk och sensorisk karaktär i jämförelse med en industriell kultur och en traditionell heirloomkultur Metoden kan vara riskfylld och kulturen bör analyseras med avseende på patogen tillväxt. En unik gårdsyoghurt kan vara en metod för gårdsmejerister att i sitt varumärke bygga på terroir och platsens unicitet.

    Ladda ner fulltext (pdf)
    fulltext
  • 72.
    Hellwig, Coralie
    Högskolan i Borås, Akademin för textil, teknik och ekonomi.
    Engagement with Fungi-Based Food: Recovery and Valorization of Resources for Food2023Doktorsavhandling, sammanläggning (Övrigt vetenskapligt)
    Abstract [en]

    There has been an increasing demand for more sustainable food and ways of encouraging individuals to lead more sustainable lives. This thesis seeks to contribute to understanding human engagement with fungi-based food in a multidisciplinary manner by complementing resource recovery with an occupational perspective that sheds light on aspects that encourage or discourage individuals from engaging with this food. This thesis encompasses five papers. The research described in these papers focused on reviewing aspects that affect tasting studies of emerging food; studying how a valorized bread-based fungi burger patty was perceived; investigating aspects that affect food choice in daily life as well as drivers and barriers to engagement with fungi-based food; exploring glocal and ecoethical perceptions of engagement with fungi-based food; and assessing household fermentation of leftover bread to nutritious food. Personal reflections about the consequences of engaging in activities and with resources and products can be expected to constitute an essential part of ecoethics and elicit reasons and motives that encourage engagement. Acting in ways that are based on reasons and motives to engage with fungi-based food is expected to require that the engagement is consistent with an individual's ideals and the belief that one's actions can contribute to achieving goals. The findings show that several motives may affect engagement with fungi-based food, including sustainability, environmental benefits, resource use, personal choices, individual interests, finances, sensory characteristics, social implications, and health. That resources can be valorized when producing fungi-based food as well as that this can contribute to overcoming challenges related to providing nutritious, affordable, and sustainable food to the growing global population, encourage engagement with this food. These findings are promising given the resource depletion of the status quo of food production, the amount of food lost and wasted, and the negative consequences associated with this loss and waste. They can be built on in research and policy efforts that aim to encourage individuals to engage with foods that efficiently use natural resources, lessen the impact of food systems on the planet, and ensure food security and nutrition. 

    Ladda ner fulltext (pdf)
    fulltext
    Ladda ner (pdf)
    omslag
    Ladda ner (pdf)
    spikblad
  • 73.
    Hellwig, Coralie
    et al.
    Högskolan i Borås, Akademin för textil, teknik och ekonomi.
    Gmoser, Rebecca
    Högskolan i Borås, Akademin för textil, teknik och ekonomi.
    Lundin, Magnus
    Högskolan i Borås, Akademin för textil, teknik och ekonomi.
    Taherzadeh, Mohammad J
    Högskolan i Borås, Akademin för textil, teknik och ekonomi.
    Rousta, Kamran
    Högskolan i Borås, Akademin för textil, teknik och ekonomi.
    Fungi Burger from Stale Bread? A Case Study on Perceptions of a Novel Protein-Rich Food Product Made from an Edible Fungus2020Ingår i: Foods, ISSN ISSN 2304-8158, Vol. 9, nr 8, artikel-id 1112Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    The current study aims to assess how a novel fungi product made from the filamentous fungus Neurospora intermedia, cultivated on bread residuals, is perceived using questionnaires. Participants were asked to rate characteristic attributes of a fungi burger patty and state their preference when comparing it to Quorn and hamburger patties. The data were analyzed to assess whether gender or age was statistically associated with preference profiles. Neither age nor gender was associated with the preference profiles regarding the comparison of burger patties. Except for age and bitterness, age and gender were also not associated with the preference profiles regarding the sensory characteristics of the fungi burger patty. Most of the participants liked the characteristics of the fungi burger patty. The results indicate that fungi products from waste can become accepted products when information dissemination targets environmental benefits. Moreover, to be commercially accepted, the chewiness and bitterness of the product should be improved. Other improvements should target the overall taste in order to cater to people who prefer meat-based protein sources.

    Ladda ner fulltext (pdf)
    fulltext
  • 74. Henningsson, Marcus
    et al.
    Östergren, Karin
    Sundberg, Rolf
    Stockholms universitet, Naturvetenskapliga fakulteten, Matematiska institutionen.
    Dejmek, Petr
    Sensor fusion a a tool to monitor dynamic dairy processes2006Ingår i: Journal of Food Engineering, ISSN 0260-8774, E-ISSN 1873-5770, Vol. 76, nr 2, s. 154-162Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    A system for monitoring milk and fat concentration in a dynamic milk/water system by fusing information from several sensors was investigated. Standard instrumentation for food production was used, the sensors were a conductivity meter, a density meter and an optical instrument used to measure backscattered light. The system was applied to a dynamic mixing situation. Prediction error did not exceed 2% in the milk concentration and 0.1% fat in the total fat concentration. The applicability of the sensor fusion approach in field conditions was demonstrated by mounting the sensors in a dairy plant and monitoring the start-up of a pasteurizer. 

    Ladda ner fulltext (pdf)
    Henningsson et al sensor fusion.pdf
  • 75. Herneke, A.
    et al.
    Lendel, Christofer
    KTH, Skolan för kemi, bioteknologi och hälsa (CBH), Kemi, Tillämpad fysikalisk kemi.
    Johansson, D.
    Newson, W.
    Hedenqvist, Mikael S.
    KTH, Skolan för kemi, bioteknologi och hälsa (CBH), Fiber- och polymerteknologi, Polymera material.
    Karkehabadi, S.
    Jonsson, David
    KTH, Skolan för kemi, bioteknologi och hälsa (CBH), Fiber- och polymerteknologi.
    Langton, M.
    Protein Nanofibrils for Sustainable Food-Characterization and Comparison of Fibrils from a Broad Range of Plant Protein Isolates2021Ingår i: ACS Food Science and Technology, ISSN 2692-1944, Vol. 1, nr 5, s. 854-864Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    Protein nanofibrils (PNFs) from plant-based protein sources have great potential for use in new sustainable food applications or biobased materials. Plant-based proteins from seven different sources (fava bean, mung bean, lupin, oat, rapeseed, soybean, and potato) were evaluated here for their ability for forming PNFs and compared with whey protein PNFs. Formation of PNFs was studied under incubation at acidic conditions (pH 2) and heat (85-90 °C) for 24-96 h. Presence of PNFs was detected using thioflavin T, circular dichroism spectroscopy, Fourier-transform infrared spectroscopy, and atomic force microscopy. The results showed that all plant-based proteins were able to form PNFs. For some of the plant protein isolates in this study, nanofibril formation is reported for the first time. We also describe and compare the distinct features associated with each protein source and the morphological alterations of the nanoscale structures. Finally, we describe how PNF production can be enhanced by purifying the fibril-forming protein component. Taken together, our study suggests that the structural and functional variation within plant protein nanofibrils can be exploited in future scaled-up food or material applications.

  • 76.
    Herneke, Anja
    et al.
    Swedish Univ Agr Sci SLU, Dept Mol Sci, S-75000 Uppsala, Sweden..
    Karkehabadi, Saeid
    Swedish Univ Agr Sci SLU, Dept Mol Sci, S-75000 Uppsala, Sweden..
    Lu, Jing
    Swedish Univ Agr Sci SLU, Dept Mol Sci, S-75000 Uppsala, Sweden..
    Lendel, Christofer
    KTH, Skolan för kemi, bioteknologi och hälsa (CBH), Kemi, Tillämpad fysikalisk kemi.
    Langton, Maud
    Swedish Univ Agr Sci SLU, Dept Mol Sci, S-75000 Uppsala, Sweden..
    Protein nanofibrils from mung bean: The effect of pH on morphology and the ability to form and stabilise foams2023Ingår i: Food Hydrocolloids, ISSN 0268-005X, E-ISSN 1873-7137, Vol. 136, artikel-id 108315Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    Protein nanofibrils (PNFs) have potential food uses due to their favorable mechanical and rheological properties. In order to use plant-based protein nanofibrils (PNFs) in new sustainable food applications, a better under-standing is needed of the impact of pH on PNFs and their functional properties. In this study, we developed an improved method for generating PNFs from mung bean protein isolate and its globular 8S fraction. We then investigated how these PNFs are affected by increased pH and how pH affects their ability to form stable foams. PNFs were generated in acidic conditions (pH 2) by heating at 85 degrees C for 2-48 h. Formation of PNFs and the effect of increased pH on their stability were evaluated using thioflavin T fluorescence, electrophoretic gel separation, circular dichroism spectroscopy, atomic force microscopy and viscosity profiling. Foams were made by intense mixing with a homogeniser and evaluated for foam capacity, foam stability and bubble size distribution, using confocal imaging. The results showed that it is possible to optimise the fibrillation conditions for mung bean by generating a more pure initial protein isolate by salt extraction. The results also showed that pH alters the structure of PNFs by degradation and aggregation around the isoelectric point of the protein isolate. At neutral pH, the PNFs were slightly shorter than at the starting pH, but no longer formed aggregates. Fibrillated mung bean protein at pH 4-8 was found to have good foaming properties compared with non-fibrillated protein at the same conditions. The new knowledge generated in this study about how pH alters the structure and foaming properties of PNFs can pave the way for use of PNFs in new innovative food applications.

  • 77.
    Homer, Stephen
    et al.
    CSIRO Food and Nutrition, Australia..
    Dunstan, D E
    University of Melbourne, Australia..
    Lundin, Leif
    RISE - Research Institutes of Sweden, Biovetenskap och material, Jordbruk och livsmedel.
    The role of pH in microstructural assembly2017Konferensbidrag (Refereegranskat)
    Abstract [en]

    Proteins are important biopolymers that can contribute significantly to food structure. Controlling the manner in which they aggregate and form matrices within food systems is fundamental to sensory attributes and can have an impact on digestive properties. This work investigated the structuring behaviour whey protein isolate (WPI) over the entire acidic pH range from pH 1.0-6.8. WPI is a commercially available mixture of several proteins. β-lactoglobulin is most abundant and tends to dominate the functionality. Some important aspects are the clarity of protein solutions in beverages, the temperature of denaturation, the aggregation characteristics and consequently the gel forming properties. pH is a key factor which affects all of these properties and there remains aspects worthy of further investigation. In this presentation, the role of pH in denaturation, aggregation and structuring will be discussed in detail along with the trends observed. Some previously unknown aspects surrounding the behaviour of whey proteins at specific pH points and their applicability to commercial products will be highlighted

  • 78.
    Homer, Stephen
    et al.
    CSIRO Commonwealth Scientific and Industrial Research Organisation, Australia.
    Lundin, Leif
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience.
    Dunstan, Dave E.
    University of Melbourne, Australia.
    Modifying the microstructure and mechanical properties of whey protein isolate gels using large deformation oscillatory strain2016Ingår i: Food Hydrocolloids, ISSN 0268-005X, E-ISSN 1873-7137, Vol. 61, s. 672-677Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    The effect of oscillatory shear during heat-induced gelation of whey protein isolate has been investigated. For each gel sample, a single oscillating strain was applied during the gelation process from within the range of 0-1.0. A strain sweep was then used to evaluate the linear viscoelastic region as well as the fracturing properties of each gel. The application of strains lower than ∼0.01 during gelation did not affect the storage modulus while larger strains resulted in lower storage moduli in the linear viscoelastic region. Furthermore, gels produced under small (<0.01) strain amplitudes showed a single fracture point, while gels produced under high (>0.01) amplitude strain were characterised by a two-step fracture pattern. Between the fracture steps, strain hardening behaviour was observed. Confocal laser scanning microscopy was used to identify structural differences between the gels. Greater inhomogeneity was found in gels produced under large amplitude compared to small amplitude strain. It is suggested that localised redistribution of aggregates due to shear during gelation increases the average pore size and possibly creates two distinct types of aggregate structure with differing moduli. The combined effect of heating rate and oscillatory strain was also investigated. We postulate that the mechanism underlying our observations is generic to many gel systems.

  • 79.
    Hott Oller, Marcel
    Högskolan i Gävle, Akademin för teknik och miljö, Avdelningen för byggnadsteknik, energisystem och miljövetenskap, Energisystem och byggnadsteknik.
    Integration of a heat recovery system in a Spray Drying Process: Model Simulation Analysis and Economic Feasibility2023Självständigt arbete på avancerad nivå (magisterexamen), 10 poäng / 15 hpStudentuppsats (Examensarbete)
    Abstract [en]

    The spray drying process is widely established in the industry worldwide. However, due to its complexity in predicting variables, the technology is often regarded as a "Black box" process. In this study, a model based on energy and mass balances is designed and validated using Matlab/Simulink software and real data from a medium-sized machinery, specifically the Production Minor manufactured by GEA NIRO S/A. Additionally, the simulation incorporates a heat recovery system based on a heat pump, and its economic feasibility is examined.The simulation is validated for a narrow range of variables and demonstrates an accuracy of approximately 95% in most cases.The heat recovery system achieves an average natural gas savings of 0.43 kg/h. However, this saving is accompanied by an additional electrical consumption of 2.1 kW resulting from the operation of the heat pump.The economic feasibility study of the heat recovery system reveals an extra production cost of 0.1€/h in exchange for a 36% average reduction in natural gas dependency.

    Ladda ner fulltext (pdf)
    fulltext
  • 80.
    Hussein, J. B.
    et al.
    Modibbo Adama University of Technology Yola, Nigeria.
    Sanusi, M. S.
    University of Ibadan, Nigeria.
    Filli, Kalep
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience, Structure Design. Modibbo Adama University of Technology Yola, Nigeria.
    Evaluation of drying methods on the content of some bio-actives (lycopene, β-carotene and ascorbic acid) of tomato slices2016Ingår i: African Journal of Food Science, ISSN 1996-0794, E-ISSN 1996-0794, Vol. 10, nr 12, s. 359-367Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    Tomato (Solanum lycopersycum L.) is one of the most important vegetables worldwide. As it is a relatively short duration crop and gives a high yield, it is economically attractive. Thus, the objective of this study was to evaluate the effect of drying method on the quality of the dried tomatoes based on three parameters viz; lycopene, ß-carotene and ascorbic acid contents. Thirty-six kilograms of tomatoes were sorted, cleaned, blanched and divided into three equal portions of 12 kg each. The tomatoes were sliced into 4, 6 and 8 mm, then sun, solar and hybrid dried, respectively. The value of lycopene content obtained for sun dried tomatoes ranged from 23.89 to 18.77 mg/100 g, solar dried ranged from 24.51 to 22.56 mg/100 g and hybrid dried ranged from 25.12 to 24.65 mg/100 g. The average value of β-carotene content obtained for sun dried tomatoes ranged from 4.12 to 3.72 mg/100 g, solar dried ranged from 4.94 to 4.25 mg/100 g and hybrid dried ranged from 4.98 to 4.65 mg/100 g. The values of ascorbic acid obtained for sun dried tomatoes ranged from 17.04 to 5.60 mg/100 g, solar dried ranged from 23.73 to 13.37 mg/100 g and hybrid dried ranged from 29.20 to 24.82 mg/100 g. Hybrid dried tomatoes slice showed higher retention of lycopene, ß-Carotene and ascorbic acid than both the solar and open sun dried methods.

  • 81.
    Hägg, Göran M.
    et al.
    KTH, Skolan för teknik och hälsa (STH), Hälso- och systemvetenskap, Ergonomi.
    Vogel, Kjerstin
    KTH, Skolan för teknik och hälsa (STH), Hälso- och systemvetenskap, Ergonomi.
    Karltun, Johan
    McGorry, R.W.
    Liberty Mutual Research Institute for Safety, Hopkinton, Mass., USA.
    How do different temperatures affect knife force?2015Ingår i: The Ergonomics Open Journal, E-ISSN 1875-9343, nr 8, s. 27-31Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    Meat cutters have long since claimed that knife forces increase with lower meat temperatures. This study was performed to find out what effects the meat temperature has on cutting forces. In addition, the same issue was addressed for pure fat. One hundred and forty four samples of lean meat and of fat respectively were collected and put overnight inone of three refrigerators with temperatures 2, 7 and 12°C, 48 in each. These samples were cut while measuring cutting forces in an Anago KST Sharpness Analyzer machine. The results show that there were no significant differences in knife forces concerning lean meat at the three temperatures. However, the force in pure fat at 2°C was significantly increased by 30% compared to the other temperatures. The forces in fat were generally three times higher than for lean meat, regardlessof temperature.

    Ladda ner fulltext (pdf)
    fulltext
  • 82.
    Hägg, Göran M.
    et al.
    KTH, Ergonomi.
    Vogel, Kjerstin
    KTH, Ergonomi.
    Karltun, Johan
    Jönköping University, Tekniska Högskolan, JTH. Forskningsmiljö Industriell produktion.
    McGorry, R.W.
    Liberty Mutual Research Institute for Safety, Hopkinton, Mass., USA.
    How do different temperatures affect knife force?2015Ingår i: The Ergonomics Open Journal, E-ISSN 1875-9343, nr 8, s. 27-31Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    Meat cutters have long since claimed that knife forces increase with lower meat temperatures. This study was performed to find out what effects the meat temperature has on cutting forces. In addition, the same issue was addressed for pure fat. One hundred and forty four samples of lean meat and of fat respectively were collected and put overnight inone of three refrigerators with temperatures 2, 7 and 12°C, 48 in each. These samples were cut while measuring cutting forces in an Anago KST Sharpness Analyzer machine. The results show that there were no significant differences in knife forces concerning lean meat at the three temperatures. However, the force in pure fat at 2°C was significantly increased by 30% compared to the other temperatures. The forces in fat were generally three times higher than for lean meat, regardlessof temperature.

    Ladda ner fulltext (pdf)
    fulltext
  • 83.
    Håkansson, Andreas
    Högskolan Kristianstad, Sektionen för lärande och miljö, Avdelningen för Humanvetenskap. Högskolan Kristianstad, Forskningsmiljön Food and Meals in Everyday Life (MEAL).
    Experimental methods for measuring coalescence during emulsification: a critical review2016Ingår i: Journal of Food Engineering, ISSN 0260-8774, E-ISSN 1873-5770, Vol. 178, s. 47-59Artikel, forskningsöversikt (Refereegranskat)
    Abstract [en]

    Emulsification is a common process in the production in many non-solid foods. These food-emulsions often have high disperse phase volume fractions and slow emulsifier dynamics, giving rise to substantial coalescence during emulsification. Optimal design and operation of food-emulsification requires experimental methods to study how emulsification in general and coalescence in particular progresses under different conditions. Methods for coalescence quantification during emulsification has been suggested in literature but they are rarely used in food-emulsification research. This contribution offers a critical review of the different methods that have been suggested with special emphasis on their applicability to technical food-emulsification. The methods are critically compared in terms of design limitations, degree of quantification and applicability. A state-of-the-art in the form of two methods is identified and guidelines for their application are suggested. (C) 2016 Elsevier Ltd. All rights reserved.

  • 84.
    Håkansson, Andreas
    et al.
    Lund University.
    Innings, Fredrik
    Tetra Pak Processing Systems.
    Trägårdh, Christian
    Lund University.
    Bergenståhl, Björn
    Lund University.
    A high-pressure homogenization emulsification model: improved emulsifier transport and hydrodynamic coupling2013Ingår i: Chemical Engineering Science, ISSN 0009-2509, E-ISSN 1873-4405, Vol. 91, s. 44-53Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    The high-pressure homogenizer emulsification modelling framework by Håkansson et al. (2009a, Chemical Engineering Science 64, 2915–2925; 2009b. Food Hydrocolloids 23, 1177–1183), is further developed in this study. The model, including the simultaneous fragmentation of drops, coalescence of drops and kinetic adsorption of macromolecular emulsifiers, is improved with regard to two points. First, the transport of adsorbed emulsifier between drops of different sizes due to the fragmentation and coalescence of drops, is included using bivariate population balances. Second, the coupling of hydrodynamics to the emulsification model is improved using information from recent hydrodynamic investigations. The proposed framework is exemplified using a set of physically reasonable kernels and a production scale high-pressure homogenizer geometry, showing realistic emulsification results.

  • 85.
    Håkansson, Andreas
    et al.
    Lund University.
    Trägårdh, Christian
    Lund University.
    Bergenståhl, Björn
    Lund University.
    A method for estimating effective coalescence rates during emulsification from oil transfer experiments2012Ingår i: Journal of Colloid and Interface Science, ISSN 0021-9797, E-ISSN 1095-7103, Vol. 374, nr 1, s. 25-33Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    The Oil Transfer Technique (OTT) was developed by Taisne et al. [1] to measure coalescence during emulsification and has been applied since in several studies. One of the main drawbacks of this technique is that it only gives a qualitative measure of coalescence. This paper proposes a new evaluation method of OTT experimental results for estimating qualitative coalescence rates, e.g. for investigating the scaling of coalescence with emulsification parameters (such as homogenizing pressure, and emulsifier concentration).

    The method is based on comparison with simulated OTT experiments using bivariate Population Balance Equation models. Simulations have been performed under a wide variety of conditions in order to investigate the influence of assumptions on coalescence and fragmentation kernels. These investigations show that the scaling of coalescence rates could be determined accurately when the scaling of efficient residence time of drops in the active region of homogenization is known. The proposed evaluation method is also exemplified by analyzing OTT data from two previously published studies.

  • 86.
    Ismail, Norafiqah
    et al.
    Umeå universitet, Teknisk-naturvetenskapliga fakulteten, Kemiska institutionen.
    Essalhi, Mohamed
    Umeå universitet, Teknisk-naturvetenskapliga fakulteten, Kemiska institutionen.
    Rahmati, Mahmoud
    Cui, Zhaoliang
    Khayet, Mohamed
    Tavajohi Hassan Kiadeh, Naser
    Umeå universitet, Teknisk-naturvetenskapliga fakulteten, Kemiska institutionen.
    Experimental and theoretical studies on the formation of pure β-phase polymorphs during fabrication of polyvinylidene fluoride membranes by cyclic carbonate solvents2021Ingår i: Green Chemistry, ISSN 1463-9262, E-ISSN 1463-9270, Vol. 23, nr 5, s. 2130-2147Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    The use of highly toxic solvents presents significant risks to both the environment and human health. Therefore, the adoption of green solvents will be crucial for achieving sustainable membrane production. This work reports the use of inexpensive environmentally friendly biobased and biodegradable cyclic carbonate solvents, namely ethylene carbonate (EC), propylene carbonate (PC), and butylene carbonate (BC), to fabricate polyvinylidene fluoride (PVDF) membranes. The solvent dependence of the phase inversion mechanisms, morphology, crystalline structures, and polymorphism of the prepared PVDF membranes were investigated. Polymorph analysis revealed that membrane fabrication in EC or PC yielded exclusively the β-phase product, whereas PVDF membrane fabrication in BC yielded a mixture of α and β phase material. The mechanism of β-phase formation was investigated using molecular dynamics simulation and shown to depend on the extent of hydrogen bonding at the polymer–solvent interface. The PVDF membrane formed in EC exhibited the highest porosity and pure water permeability, and was therefore tested in direct contact membrane distillation (DCMD), exhibiting promising results in terms of permeate flux and salt rejection. These results suggest that large-scale production of piezoelectric PVDF membranes using green solvents should be practically feasible.

    Ladda ner fulltext (pdf)
    fulltext
  • 87.
    Ismail, Norafiqah
    et al.
    Umeå universitet, Teknisk-naturvetenskapliga fakulteten, Kemiska institutionen.
    Venault, Antoine
    Mikkola, Jyri-Pekka
    Umeå universitet, Teknisk-naturvetenskapliga fakulteten, Kemiska institutionen. Industrial Chemistry & Reaction Engineering, Johan Gadolin Process Chemistry Centre, Åbo Akademi University, Biskopsgatan 8, 20500, Åbo-Turku, Finland .
    Bouyer, Denis
    Drioli, Enrico
    Tavajohi Hassan Kiadeh, Naser
    Umeå universitet, Teknisk-naturvetenskapliga fakulteten, Kemiska institutionen.
    Investigating the potential of membranes formed by the vapor induced phase separation process2020Ingår i: Journal of Membrane Science, ISSN 0376-7388, E-ISSN 1873-3123, Vol. 597, artikel-id 117601Artikel, forskningsöversikt (Refereegranskat)
    Abstract [en]

    About 100 years ago, Zsigmondy and Bachmann invented a new method to induce phase inversion, the so-called vapor induced phase separation (VIPS). Since then many researchers have demonstrated this method in membrane fabrication. Here we present a review on membrane fabrication via VIPS to provide insights into membrane formation parameters in order to achieve desired properties for different applications. The key factors upon membrane preparation including solution parameters (i.e. polymer type and concentration, type of solvent, and additives) as well as operating parameters (i.e. exposure time, relative humidity, dissolution temperature, and vapor temperature) are comprehensively discussed. Furthermore, the design of a fouling-resistance membrane by the VIPS process has recently gained attention and is elaborated in details. The applications of the produced membranes via VIPS in water and wastewater treatment, gas separations, electrochemical applications (i.e. secondary batteries and supercapacitors) as well as in medical and biological applications are summarized and an outlook for future investigation is presented.

  • 88. Jacobsson, A
    et al.
    Nielsen, Tim
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Sjoholm, I
    Influence of packaging material and storage temperature on the texture, colour, and weight of broccoli2003Ingår i: Acta Horticulturae, ISSN 0567-7572, Vol. 600, s. 323-326Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    Sophisticated packaging solutions can be used in order to preserve vegetables during storage and transport. Polymeric films with selective barriers matching the respiration of the produce, thereby creating an ideal atmosphere inside the package, are available on the market. Fresh broccoli (Brassica oleracea L. var. italica 'Monterey') heads were packed in 4 different commercially available polymeric films, and stored at 4 and 10°C respectively. During storage the weight, colour, chlorophyll content and texture were monitored. The investigated polymer materials were oriented polypropylene (OPP), polyvinyl chloride (PVC) and two types of polyethylene (PE) packagings. The choice of packaging material had an impact on the measured quality parameters of broccoli. Storage in OPP resulted in the longest storage life. Broccoli stored in PVC film deteriorated faster than broccoli packaged in the other materials. It was also observed that the influence of the type of packaging material was more important at the higher temperature. The implications of this work for the packaging and storage of fresh broccoli will be discussed.

  • 89. Jacobsson, A
    et al.
    Nielsen, Tim
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Wendin, Karin
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Sjoholm, I
    The effect of packaging material on the sensory properties of broccoli2003Ingår i: Acta Horticulturae, ISSN 0567-7572, Vol. 599, s. 91-95Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    Three different commercially available polymeric films were studied to determine their effect on the sensory properties of fresh broccoli (Brassica oleracea L. var. Italica cv. 'Marathon'). The polymer materials investigated were oriented polypropylene (OPP), polyvinyl chloride (PVC) and one low density polyethylene (LDPE) which contained an ethylene absorber. The fresh broccoli was packaged and stored for one week at 10°C or 3 days at 4°C followed by 4 days at 10°C. The oxygen and carbon dioxide concentrations inside the packages were monitored during storage. After storage the broccoli was evaluated according to sensory analyses, i.e. triangle test and quantitative descriptive analysis, by an analytical panel. The panel judged the broccoli according to smell, taste, texture and appearance. The triangle test showed significant differences between the smell of the broccoli samples, stored in the different packaging materials, when cooked. However, no differences between the raw broccoli, stored in the different packaging materials could be detected. The quantitative descriptive analysis showed that the following attributes; fresh smell and taste, chewing resistance, and crispness, differed significantly between the packaged broccoli when cooked. The appearance was shown to be the sensory property of broccoli most affected by the storage conditions, i.e. packaging material used and storage temperature. The results indicated the importance of the packaging material for maintaining the broccoli quality. However, one packaging material that was able to maintain all the studied sensory properties could not be identified. Copyright © ISHS 2003.

  • 90.
    Jha, Piyush Kumar
    et al.
    ONIRIS-GEPEA, France.
    Xanthakis, Epameinondas
    RISE - Research Institutes of Sweden (2017-2019), Biovetenskap och material, Jordbruk och livsmedel.
    Jury, Vanessa
    ONIRIS-GEPEA, France.
    Le-Bail, Alain
    ONIRIS-GEPEA, France.
    An Overview on Magnetic Field and Electric Field interactions with Ice crystalization; Application in case of frozen food2017Ingår i: Crystals, Vol. 7, nr 10, artikel-id 299Artikel, forskningsöversikt (Refereegranskat)
    Abstract [en]

    Ice nucleation is a stochastic process and it is very difficult to be controlled. Freezing technologies and more specifically crystallisation assisted by magnetic, electric and electromagnetic fields have the capability to interact with nucleation. Static magnetic field (SMF) may affect matter crystallisation; however, this is still under debate in the literature. Static electric field (SEF) has a significant effect on crystallisation; this has been evidenced experimentally and confirmed by the theory. Oscillating magnetic field induces an oscillating electric field and is also expected to interact with water crystallisation. Oscillating electromagnetic fields interact with water, perturb and even disrupt hydrogen bonds, which in turn are thought to increase the degree of supercooling and to generate numerous fine ice crystals. Based on the literature, it seems that the frequency has an influence on the above-mentioned phenomena. This review article summarizes the fundamentals of freezing under magnetic, electric and electromagnetic fields, as well as their applicability and potentials within the food industry.

  • 91.
    Joardder, Mohammad U. H.
    et al.
    Queensland Univ Technol, Australia; Rajshahi Univ Engn & Technol, Bangladesh.
    Bosunia, Md. Hridoy
    Rajshahi Univ Engn & Technol, Bangladesh.
    Hasan, Md Mahmudul
    Rajshahi Univ Engn & Technol, Bangladesh.
    Ananno, Anan Ashrabi
    Linköpings universitet, Institutionen för ekonomisk och industriell utveckling, Produktrealisering. Linköpings universitet, Tekniska fakulteten.
    Karim, Azharul
    Rajshahi Univ Engn & Technol, Bangladesh.
    Significance of Glass Transition Temperature of Food Material in Selecting Drying Condition: An In-Depth Analysis2023Ingår i: Food reviews international (Print), ISSN 8755-9129, E-ISSN 1525-6103Artikel, forskningsöversikt (Refereegranskat)
    Abstract [en]

    Drying is a complicated phenomenon involving a combination of transport, deformation, and chemical kinetics. It is an energy intensive lengthy process and results in deterioration of food quality. The glass transition temperature (GTT) significantly affects the internal mass transfer mechanism and hence significantly affects the drying kinetics. Moreover, the rheological and transport characteristics of food materials are remarkably impacted by GTT, which has an influence on the energy consumption and quality of food products during drying. Similarly, molecular weight and drying conditions also affect the GTT. This comprehensive review uncovers the fundamental understanding of GTT and demonstrates its crucial relationship with physio-structural and transport properties of food items. It has been demonstrated that a clear understanding of the glass transition temperature may help in determining appropriate drying conditions while ensuring great food quality.

  • 92.
    Johannesson, Jenny
    et al.
    Uppsala universitet, Medicinska och farmaceutiska vetenskapsområdet, Farmaceutiska fakulteten, Institutionen för farmaci.
    Pathare, Malhar Manik
    Uppsala universitet, Medicinska och farmaceutiska vetenskapsområdet, Farmaceutiska fakulteten, Institutionen för farmaci. Uppsala universitet, Science for Life Laboratory, SciLifeLab.
    Johansson, Mathias
    Swedish Univ Agr Sci SLU, Dept Mol Sci, SE-75007 Uppsala, Sweden..
    Bergström, Christel
    Uppsala universitet, Medicinska och farmaceutiska vetenskapsområdet, Farmaceutiska fakulteten, Institutionen för farmaci.
    Teleki, Alexandra
    Uppsala universitet, Medicinska och farmaceutiska vetenskapsområdet, Farmaceutiska fakulteten, Institutionen för farmaci. Uppsala universitet, Science for Life Laboratory, SciLifeLab.
    Synergistic stabilization of emulsion gel by nanoparticles and surfactant enables 3D printing of lipid-rich solid oral dosage forms2023Ingår i: Journal of Colloid and Interface Science, ISSN 0021-9797, E-ISSN 1095-7103, Vol. 650, part B, s. 1253-1264Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    Pharmaceutical formulation of oral dosage forms is continuously challenged by the low solubility of new drug candidates. Pickering emulsions, emulsions stabilized with solid particles, are a promising alternative to surfactants for developing long-term stable emulsions that can be tailored for controlled release of lipophilic drugs. In this work, a non-emulsifying lipid-based formulation (LBF) loaded with fenofibrate was formulated into an oilin-water (O/W) emulsion synergistically stabilized by stearic acid and silica (SiO2) nanoparticles. The emulsion had a droplet size of 341 nm with SiO2 particles partially covering the oil-water interface. In vitro lipid digestion was faster for the emulsion compared to the corresponding LBF due to the larger total surface area available for digestion. Cellulose biopolymers were added to the emulsion to produce a gel for semi-solid extrusion (SSE) 3D printing into tablets. The emulsion gel showed suitable rheological attributes for SSE, with a trend of higher viscosity, yield stress, and storage modulus (G & PRIME;), compared to a conventional self-emulsifying lipid-based emulsion gel. The developed emulsion gel allows for a non-emulsifying LBF to be transformed into solid dosage forms for rapid lipid digestion and drug release of a poorly water-soluble drug in the small intestine.

    Ladda ner fulltext (pdf)
    fulltext
  • 93.
    Johansson, Lynn
    et al.
    Luleå tekniska universitet, Institutionen för ekonomi, teknik, konst och samhälle, Industriell ekonomi.
    Jonasson, Isak
    Luleå tekniska universitet, Institutionen för ekonomi, teknik, konst och samhälle, Industriell ekonomi.
    Reim, Wiebke
    Luleå tekniska universitet, Institutionen för ekonomi, teknik, konst och samhälle, Industriell ekonomi.
    Sustainable expansion: Capabilities for "New food source" - Companies2023Ingår i: Future Foods, ISSN 2666-8335, Vol. 8, artikel-id 100259Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    The global climate crisis and the substantial greenhouse gas emissions associated with the food industry necessitate the flourishing of green initiatives in this sector. As a response, new food sources (NFS) have emerged as a means to shift consumption behaviors and enhance sustainability. However, NFS companies, often characterized by limited resources and expansion challenges, face difficulties in achieving sustainable growth. This research has the purpose to investigate the necessary capabilities for successful sustainable expansion within the NFS sector and develop a comprehensive framework that maps these capabilities to different stages of expansion. Through a multiple case study approach, encompassing 21 interviews conducted within the NFS sector, this study identifies five stages of sustainability work that act as drivers for sustainable expansion. Moreover, eight categories of capabilities crucial for achieving sustainable expansion are identified and ranked in a progressive manner, from fundamental to competitive advantage. Subsequently, the study establishes a framework that links the five stages of sustainable expansion with the corresponding capabilities, providing a practical guide for NFS companies seeking to pursue sustainable growth. This research contributes to the understanding of the NFS sector by uncovering key success factors for sustainable expansion. The findings offer valuable insights for NFS companies and stakeholders, informing strategic decision-making and fostering sustainable practices in the food industry.

    Ladda ner fulltext (pdf)
    fulltext
  • 94.
    Jonsson, Lena
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedelsforskning.
    Thermal degradation of carotenes and influence on their physiological functions1991Ingår i: Advances in Experimental Medicine and Biology, ISSN 0065-2598, E-ISSN 2214-8019, Vol. 289, s. 75-82Artikel i tidskrift (Refereegranskat)
  • 95. Kang, Jinho
    et al.
    Choi, Moon-Young
    Kang, Sunmi
    Kwon, Hyuk Nam
    Wen, He
    Lee, Chang Hoon
    Park, Minseok
    Wiklund, Susanne
    Umeå universitet, Teknisk-naturvetenskapliga fakulteten, Kemiska institutionen.
    Kim, Hyo Jin
    Kwon, Sung Won
    Park, Sunghyouk
    Application of a 1H nuclear magnetic resonance (NMR) metabolomics approach combined with orthogonal projections to latent structure-discriminant analysis as an efficient tool for discriminating between Korean and Chinese herbal medicines2008Ingår i: Journal of Agricultural and Food Chemistry, ISSN 0021-8561, E-ISSN 1520-5118, Vol. 56, nr 24, s. 11589-11595Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    Correct identification of the origins of herbal medical products is becoming increasingly important in tandem with the growing interest in alternative medicine. However, visual inspection of raw material is still the most widely used method, and newer scientific approaches are needed. To develop a more objective and efficient tool for discriminating herbal origins, particularly Korean and Chinese, we employed a nuclear magnetic resonance (NMR)-based metabolomics approach combined with an orthogonal projections to latent structure-discriminant analysis (OPLS-DA) multivariate analysis. We first analyzed the constituent metabolites of Scutellaria baicalensis through NMR studies. Subsequent holistic data analysis with OPLS-DA yielded a statistical model that could cleanly discriminate between the sample groups even in the presence of large structured noise. An analysis of the statistical total correlation spectroscopy (STOCSY) spectrum identified citric acid and arginine as the key discriminating metabolites for Korean and Chinese samples. As a validation of the discrimination model, we performed blind prediction tests of sample origins using an external test set. Our model correctly predicted the origins of all of the 11 test samples, demonstrating its robustness. We tested the wider applicability of the developed method with three additional herbal medicines from Korea and China and obtained very high prediction accuracy. The solid discriminatory power and statistical validity of our method suggest its general applicability for determining the origins of herbal medicines.

  • 96.
    Karlsson, Jakob
    et al.
    Chalmers University of Technology, Sweden.
    Lopez-Sanchez, Patricia
    University of Santiago de Compostela, Spain.
    Marques, Tatiana Milena
    Örebro University, Sweden.
    Hyötyläinen, Tuulia
    Örebro University, Sweden.
    Castro-Alves, Victor
    Örebro University, Sweden.
    Krona, Annika
    RISE Research Institutes of Sweden, Bioekonomi och hälsa, Jordbruk och livsmedel.
    Ström, Anna
    Chalmers University of Technology, Sweden.
    Effect of heating of pea fibres on their swelling, rheological properties and in vitro colon fermentation2024Ingår i: Food Hydrocolloids, ISSN 0268-005X, E-ISSN 1873-7137, Vol. 147, artikel-id 109306Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    Dietary fibre intake is essential for all human beings and has been correlated to beneficial health effects. Pea hull fibres (PF) are generally seen as a side stream during extraction of protein and starch from yellow pea but could be used in various food products to boost fibre content. In this study, the thermal treatment of pea hull fibres was investigated in terms of physicochemical properties and in vitro colonic fermentation. The PF that was subjected to heating showed an increase of fibres solubilised in the liquid and particle size. Results also showed that viscosity and storage modulus increased with thermal treatment, possibly due to the swelling of the PF. The pea fibre was readily fermentable based on total gas production and pH. However, the susceptibility to fermentation of PF did not increase with thermal treatment. Total gas production and short chain fatty acid produced were similar independent of thermal treatment. Conclusively, heating of the PF resulted in increased ability to structure water suspension, owing to increased fibre particle size, but is not sufficient to increase short chain fatty acid production during colonic fermentation. To explain this, we propose that the changes in cell wall structure were not major enough to induce higher fermentability. 

  • 97.
    Karna, Nabin Kumar
    et al.
    Linköpings universitet. Chalmers Univ Technol, Sweden; Chalmers Univ Technol, Sweden.
    Wohlert, Jakob
    Linköpings universitet. Chalmers Univ Technol, Sweden; KTH Royal Inst Technol, Sweden.
    Hjorth, Anna
    Linköpings universitet. Chalmers Univ Technol, Sweden; Chalmers Univ Technol, Sweden.
    Theliander, Hans
    Chalmers Univ Technol, Sweden.
    Capillary forces exerted by a water bridge on cellulose nanocrystals: the effect of an external electric field2023Ingår i: Physical Chemistry, Chemical Physics - PCCP, ISSN 1463-9076, E-ISSN 1463-9084, Vol. 25, nr 8, s. 6326-6332Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    Capillary forces play an important role during the dewatering and drying of nanocellulosic materials. Traditional moisture removal techniques, such as heating, have been proved to be deterimental to the properties of these materials and hence, there is a need to develop novel dewatering techniques without affecting the desired properties of materials. It is, therefore, important to explore novel methods for dewatering these high-added-value materials without negatively influencing their properties. In this context, we explore the effect of electric field on the capillary forces developed by a liquid-water bridge between two cellulosic surfaces, which may be formed during the water removal process following its displacement from the interfibrillar spaces. All-atom molecular dynamics (MD) simulations have been used to study the influence of an externally applied electric field on the capillary force exerted by a water bridge. Our results suggest that the equilibrium contact angle of water and the capillary force exerted by the water bridge between two nanocellulosic surfaces depend on the magnitude and direction of the externally applied electric fields. Hence, an external electric field can be applied to manipulate the capillary forces between two particles. The close agreement between the capillary forces measured through MD simulations and those calculated through classical equations indicates that, within the range of the electric field applied in this study, Young-Laplace equations can be safely employed to predict the capillary forces between two particles. The present study provides insights into the use of electric fields for drying of nanocellulosic materials.

  • 98. Kent, M
    et al.
    Knochel, R
    Daschner, F
    Schimmer, O
    Oehlenschlager, J
    Barr, Ulla-Karin
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Intangible but not intractable: The prediction of fish 'quality' variables using dielectric spectroscopy2007Ingår i: Measurement science and technology, ISSN 0957-0233, E-ISSN 1361-6501, Vol. 18, nr 4, s. 1029-1037Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    In many fields the concept and measurement of quality is of prime importance. The fish industry is no exception to this and many sensory approaches have been devised to quantify this rather intangible property. The EU 5th framework project 'SEQUID' has concentrated on the measurement of the dielectric properties of fish tissue as a function of time both in frozen and chilled storage. The many deteriorative biochemical and microbiological processes that take place during the gradual spoilage of such materials have a subtle influence on the dielectric properties across the spectrum but notably in the microwave frequency region. In this region the complex interactions of water, solutes and structure-forming proteins are systematically changed by death and decay. Chilling or freezing may slow these processes but such preservation techniques do not halt them entirely. The SEQUID project has shown that it is possible, using a combination of time domain reflectometry and multivariate analysis, to predict certain quality-related variables, both sensory and biochemical, with comparable accuracy to existing methods. These results are presented in this paper. © 2007 IOP Publishing Ltd.

  • 99.
    Kumar, Santosh
    et al.
    Cent Inst Technol Kokrajhar, Dept Food Engn & Technol, Kokrajhar 783370, Assam, India..
    Konwar, Jyotismita
    Assam Agr Univ, Dept Food Sci & Nutr, Jorhat 785013, Assam, India..
    Purkayastha, Manashi Das
    Assam Agr Univ, Dept Hort, Food Sci & Technol Programme, Jorhat 785013, Assam, India..
    Kalita, Sweety
    Cent Inst Technol Kokrajhar, Dept Food Engn & Technol, Kokrajhar 783370, Assam, India..
    Mukherjee, Avik
    Cent Inst Technol Kokrajhar, Dept Food Engn & Technol, Kokrajhar 783370, Assam, India..
    Dutta, Joydeep
    KTH, Skolan för teknikvetenskap (SCI), Tillämpad fysik, Material- och nanofysik.
    Current progress in valorization of food processing waste and by-products for pectin extraction2023Ingår i: International Journal of Biological Macromolecules, ISSN 0141-8130, E-ISSN 1879-0003, Vol. 239, artikel-id 124332Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    Food processing waste and by-products such as peel of citrus fruit, melon, mango, pineapple, etc. and fruit pomace can be utilized for manufacturing of several high-value products. Valorization of these waste and byproducts for extraction of pectin, can help offset growing environmental concerns, facilitate value-addition of by-products and their sustainable uses. Pectin has many applications in food industries such as gelling, thickening, stabilizing, and emulsifying agent, and as a dietary fibre. This review elaborates on various conventional and advanced, sustainable pectin extraction techniques, and paints a comparative picture between them considering extraction efficiency, quality, and functionality of the pectin. Conventional acid, alkali, and chelating agents-assisted extraction have been profusely used for pectin extraction, but advanced extraction technologies e. g., enzyme, microwave, supercritical water, ultrasonication, pulse electric field and high-pressure extraction are preferred due to less energy consumption, better quality product, higher yield, and minimal or no generation of harmful effluent.

  • 100.
    Kumar, Santosh
    et al.
    Santosh Kumar, Central Institute of Technology Kokrajhar, Kokrajhar, India, Avik Mukherjee, Central Institute of Technology Kokrajhar, Kokrajhar, India.
    Mukherjee, Avik
    Santosh Kumar, Central Institute of Technology Kokrajhar, Kokrajhar, India, Avik Mukherjee, Central Institute of Technology Kokrajhar, Kokrajhar, India.
    Dutta, Joydeep
    KTH, Skolan för teknikvetenskap (SCI), Tillämpad fysik, Material- och nanofysik.
    Biopolymer-Based Food Packaging: Innovations and Technology Applications2022Bok (Övrigt vetenskapligt)
    Abstract [en]

    Biopolymer-Based Food Packaging Explore the latest developments and advancements in biopolymer-based food packaging In Biopolymer-Based Food Packaging: Innovations and Technology Applications, a team of accomplished researchers delivers a complete, systematic, and sequential account of the contemporary developments in the application of biopolymers for sustainable food packaging. This book introduces the fabrication, characterization as well as benefits arising from the enhanced functionalities of biopolymer-based food packaging materials. The authors introduce various polysaccharide, protein, and microbial polymer-based food packaging films and coatings, as well as biopolymer-based blends and nanocomposites. Importance of these materials as active and intelligent food packaging systems is also introduced. Finally, the book explores biopolymer-based edible food packaging, and its efficacy in extending the shelf-life of perishable food items using sustainable materials and processes suitable for the future of circular economies around the world. Readers will also find: A thorough introduction to the incorporation of nanomaterials as fillers to improve the physico-chemical, mechanical, thermal, barrier, optical, and antimicrobial properties of food packaging nanocomposites Comprehensive discussions of the use of plant-based bioactive compounds, including essential oils, in biopolymer-based food packaging Practical examinations of silver and zinc oxide nanoparticles in food packaging In-depth treatments of polylactic acid-based composites for food packaging applications Biopolymer-Based Food Packaging: Innovations and Technology Applications is an invaluable resource for academic researchers and professionals in food packaging and related industries, as well as research scholars, graduate students, and entrepreneurs working and studying in the field of food preservation, environmental safety, and human health with a focus on the sustainable future.

12345 51 - 100 av 210
RefereraExporteraLänk till träfflistan
Permanent länk
Referera
Referensformat
  • apa
  • ieee
  • modern-language-association-8th-edition
  • vancouver
  • Annat format
Fler format
Språk
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
  • sv-SE
  • Annat språk
Fler språk
Utmatningsformat
  • html
  • text
  • asciidoc
  • rtf