Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Evelina Höglund"'
Publikováno v:
Frontiers in Food Science and Technology, Vol 2 (2023)
As life expectancy increases so do age related problems such as swallowing disorders, dysphagia, which affects 10%–30% of people over 65 years old. For dysphagia patients the texture and rheological properties of the food, and the bolus, is critica
Externí odkaz:
https://doaj.org/article/e013e4cbf6de4f4393f601825db23c0b
Autor:
Evelina Höglund, Susanne Ekman, Gunnel Stuhr-Olsson, Christina Lundgren, Berit Albinsson, Michael Signäs, Christina Karlsson, Elisabet Rothenberg, Karin Wendin
Publikováno v:
Food & Nutrition Research, Vol 62, Iss 0, Pp 1-8 (2018)
Background: The population of older adults is growing and many are at risk of disease-related malnutrition. This is a serious condition which increases the risk for other diseases and distress, human suffering and puts a high load on health care cost
Externí odkaz:
https://doaj.org/article/93242942a6a7465eb868c178896f3936
Autor:
Niklas Lorén, Jun Niimi, Evelina Höglund, Rickard Albin, Elisabet Rytter, Karin Bjerre, Tim Nielsen
Publikováno v:
Journal of Food Science. 88:885-900
Autor:
Jun Niimi, Astrid Ahlinder, Torben Nilsson Pingel, Claudia Niimi, Evelina Höglund, Camilla Öhgren, Niklas Lorén, Tim Nielsen
Publikováno v:
LWT. 176:114557
Autor:
Thomas Andlid, Maria Ehrnell, Marie Alminger, Lovisa Eliasson, Gabriel Oliveira, Evelina Höglund
Publikováno v:
Food Science & Nutrition
Food Science & Nutrition, 7(3):1017-1026
Food Science & Nutrition, 7(3):1017-1026
Bilberries are a rich natural source of phenolic compounds, especially anthocyanins. The press cake obtained during the processing of bilberry juice is a potential source of phytochemicals. The objective of this study was to evaluate different drying
Publikováno v:
Food Science & Nutrition, 7(4):1379-1386
Food Science & Nutrition
Food Science & Nutrition
Berry powders are popular as ingredients in a range of food products, where they naturally provide flavor, color, texture, polyphenols, fiber, and other nutrients. The choices regarding processing techniques and conditions influence the quality attri
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2b8b9671225775abe99663afb4d6646d
https://repository.publisso.de/resource/frl:6425280
https://repository.publisso.de/resource/frl:6425280
Autor:
Elisabet Rothenberg, Gunnel Stuhr-Olsson, Karin Wendin, Christina Karlsson, Evelina Höglund, Christina Lundgren, Susanne Ekman, Berit Albinsson, Michael Signäs
Publikováno v:
Food & Nutrition Research
Food & Nutrition Research, Vol 62, Iss 0, Pp 1-8 (2018)
Höglund, E, Ekman, S, Stuhr-Olsson, G, Lundgren, C, Albinsson, B, Signäs, M, Karlsson, C, Rothenberg, E & Wendin, K 2018, ' A meal concept designed for older adults-Small, enriched meals including dessert ', Food & Nutrition Research, vol. 62, 1572, pp. 1-8 . https://doi.org/10.29219/fnr.v62.1572
Food & Nutrition Research, Vol 62, Iss 0, Pp 1-8 (2018)
Höglund, E, Ekman, S, Stuhr-Olsson, G, Lundgren, C, Albinsson, B, Signäs, M, Karlsson, C, Rothenberg, E & Wendin, K 2018, ' A meal concept designed for older adults-Small, enriched meals including dessert ', Food & Nutrition Research, vol. 62, 1572, pp. 1-8 . https://doi.org/10.29219/fnr.v62.1572
Background: The population of older adults is growing and many are at risk of disease-related malnutrition. This is a serious condition which increases the risk for other diseases and distress, human suffering and puts a high load on health care cost
Autor:
Valerie Lengard Almli, Evelina Höglund, Marie Alminger, Gabriel Oliveira, Nesli Sozer, Lovisa Eliasson
Publikováno v:
Lebensmittel-Wissenschaft + Technologie
Höglund, E, Eliasson, L, Oliveira, G, Almli, V L, Sozer, N & Alminger, M 2018, ' Effect of drying and extrusion processing on physical and nutritional characteristics of bilberry press cake extrudates ', LWT-Food Science and Technology, vol. 92, pp. 422-428 . https://doi.org/10.1016/j.lwt.2018.02.042
Höglund, E, Eliasson, L, Oliveira, G, Almli, V L, Sozer, N & Alminger, M 2018, ' Effect of drying and extrusion processing on physical and nutritional characteristics of bilberry press cake extrudates ', LWT-Food Science and Technology, vol. 92, pp. 422-428 . https://doi.org/10.1016/j.lwt.2018.02.042
Mild drying and extrusion processing of side streams from berry juice production can enable retention of valuable compounds in the food chain and reduce waste production. The aim of this study was to evaluate the applicability of using hot air (HA) a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fc9850c2d7c104798ec39fd8debc3f5e
http://hdl.handle.net/11250/2503266
http://hdl.handle.net/11250/2503266