Zobrazeno 1 - 10
of 34
pro vyhledávání: '"Anders Leufvén"'
Autor:
Marit Kvalvåg Pettersen, Per Lea, Haakon S. Helland, Anders Leufvén, Anne-Berit Wold, Gunnar B. Bengtsson
Publikováno v:
Postharvest Biology and Technology. 111:370-379
Freezing point of fresh-cut swede (Brassica napus L. var. napobrassica Rchb.) and turnip (Brassica rapa L. ssp. rapifera Metzg.) dice was measured by the cooling curve method, and mean equilibrium freezing points were found to be −2.67 and −1.97
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7cf0efc96062d4707b6130448d5d3769
https://doi.org/10.1016/j.postharvbio.2015.09.011
https://doi.org/10.1016/j.postharvbio.2015.09.011
Autor:
Anne-Berit Wold, Haakon S. Helland, Mette Hedegaard Thomsen, Liv Berge, Elin Merete Nicolaisen, Hanne Larsen, Gunnar B. Bengtsson, Arne Hermansen, Anders Leufvén
Publikováno v:
Acta Horticulturae
Preliminary results on aroma profiles (GC-MS) related to storage conditions (temperature, time and packaging atmosphere) are presented. The vegetables used in the experiments were rutabaga, carrot and turnip, which were peeled and cut before packagin
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a753ba5ba03dd9a94d4001544fa1a2d7
http://hdl.handle.net/11250/2576746
http://hdl.handle.net/11250/2576746
Publikováno v:
Journal of Food Engineering
A study was carried out to evaluate quantitatively the effect of carvacrol on Escherichia coli K12 and Listeria innocua growth at different incubation temperatures (37, 30, 15 and 8 °C), from a kinetic point of view. Although the value of the minimu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f41720f5836a04c4af95882d89176af5
https://doi.org/10.1016/j.jfoodeng.2014.05.013
https://doi.org/10.1016/j.jfoodeng.2014.05.013
Impact assessment of carvacrol and citral effect on Escherichia coli K12 and Listeria innocua growth
Autor:
Clara Miracle Belda-Galbis, Antonio Martínez, Dolores Rodrigo, Anders Leufvén, Maria Consuelo Pina-Pérez
Publikováno v:
Food Control. 33:536-544
The effect of different concentrations of carvacrol [0.1–0.25 μL/mL] and citral [0.25–1.5 μL/mL], at different storage temperatures [8–37 °C] was evaluated against Escherichia coli O157:H7 and Listeria monocytogenes surrogates. Results were
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cb26e184b92b3be5d9594225a704e894
https://doi.org/10.1016/j.foodcont.2013.03.038
https://doi.org/10.1016/j.foodcont.2013.03.038
Publikováno v:
Packaging Technology and Science. 21:193-205
Carboxylated styrene acrylate latex samples have been functionalized by the immobilization and entrapment of the enzyme glucose oxidase (GOx), which can be used as an oxygen scavenger in food packa ...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e50bb4488fd10e27037512474614282a
https://doi.org/10.1002/pts.796
https://doi.org/10.1002/pts.796
Publikováno v:
Polymer Testing. 26:916-926
Control of aroma permeability in latex coatings by altering the vinyl acid content and the temperature around Tg
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::86310e77f52e9ab44c8332181529d2dc
https://doi.org/10.1016/j.polymertesting.2007.06.012
https://doi.org/10.1016/j.polymertesting.2007.06.012
Publikováno v:
Packaging Technology and Science. 19:71-82
Active packaging materials prolong the shelf life or preserve the quality of packed food by absorbing oxygen, ethylene, moisture or odours, or by releasing antimicrobial agents, antioxidants or flavours. In dispersion coating, a latex is applied onto
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8c8de9d2aad567d04de0995625e5d9ed
https://doi.org/10.1002/pts.710
https://doi.org/10.1002/pts.710
Publikováno v:
Food Additives and Contaminants. 22:681-692
Mineral water and soft drinks with a perceptible off-odour were analysed to identify contaminants originating from previous misuse of the refillable polyethylene terephthalate (PET) bottle. Consumers detected the off-odour after opening the bottle an
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::316a1c7cc23739edad5463f6c36ba46a
https://doi.org/10.1080/02652030500159987
https://doi.org/10.1080/02652030500159987
Publikováno v:
Journal of Agricultural and Food Chemistry. 51:2000-2005
The increasing popularity of low-fat products increases the need for a better understanding of how flavor release is affected by partial substitution of fat with hydrocolloids. Partitioning and release of aroma compounds from four pectin gels with di
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5b22db8069fb76da83bdc1e95f2fce10
https://doi.org/10.1021/jf021096e
https://doi.org/10.1021/jf021096e
Publikováno v:
Food Chemistry. 74:429-435
Citric acid and phosphoric acid were added in variable amounts to a soft drink model system to show their effect on the release of six flavour compounds. High concentrations of the acids decreased the release of esters, probably because of the presen
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d1fac6dfcfd962fe367da22e6303310a
https://doi.org/10.1016/s0308-8146(01)00158-3
https://doi.org/10.1016/s0308-8146(01)00158-3