Search Results - "Leufvén, Anders"

Predictive microbiology quantification of the antimicrobial effect of carvacrol by Belda-Galbis, Clara Miracle, Leufvén, Anders, Martínez, Antonio, Rodrigo, Dolores

“…•Carvacrol antibacterial effects were studied from a kinetic point of view.•Carvacrol inhibited and slowed microbial growth in a dose-dependent…”
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The effect of modified atmosphere packaging on the quality of Honeoye and Korona strawberries by Nielsen, Tim, Leufvén, Anders

“…Strawberries (cultivars Honeoye and Korona) were stored in perforated polypropylene bags at 5 °C for 10 days. Unpackaged strawberries were used as a reference…”
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Storage of fresh-cut swede and turnip: Effect of temperature, including sub-zero temperature, and packaging material on sensory attributes, sugars and glucosinolates by Helland, Haakon S., Leufvén, Anders, Bengtsson, Gunnar B., Pettersen, Marit Kvalvåg, Lea, Per, Wold, Anne-Berit

“…•Indications that fresh-cut swede and turnip could be stored at sub-zero temperatures.•Effect of storage at -2°C and 0°C were related to appearance.•Sucrose…”
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Storage of fresh-cut swede and turnip in modified atmosphere: effects on vitamin C, sugars, glucosinolates and sensory attributes by Helland, Haakon S., Leufvén, Anders, Bengtsson, Gunnar B., Skaret, Josefine, Lea, Per, Wold, Anne-Berit

“…•Taste and flavour were more influenced by time and temperature than by atmosphere.•Sweet taste and sugar contents decreased in both vegetables during…”
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Impact assessment of carvacrol and citral effect on Escherichia coli K12 and Listeria innocua growth by Belda-Galbis, Clara Miracle, Pina-Pérez, María Consuelo, Leufvén, Anders, Martínez, Antonio, Rodrigo, Dolores

“…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…”
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Chemical and Sensory Properties of Liquid Beet Sugar by Pihlsgård, Per, Larsson, Mats, Leufvén, Anders, Lingnert, Hans

“…Sensory analysis and headspace gas chromatography−flame ionization detection (GC−FID) analysis of liquid sugars (sucrose) designated for food−industrial use…”
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Control of aroma permeability in latex coatings by altering the vinyl acid content and the temperature around T g by Nestorson, Anna, Leufvén, Anders, Järnström, Lars

“…The mass transport of four different aroma compounds (ethyl butyrate, 1-hexanol, heptanal and limonene) through styrene–acrylate latex dispersion coatings with…”
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Control of aroma permeability in latex coatings by altering the vinyl acid content and the temperature around Tg by NESTORSON, Anna, LEUFVEN, Anders, JÄRNSTRÖM, Lars

“…The mass transport of four different aroma compounds (ethyl butyrate, 1-hexanol, heptanal and limonene) through styrene-acrylate latex dispersion coatings with…”
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Enzyme immobilization in latex dispersion coatings for active food packaging by Nestorson, A., Neoh, K. G., Kang, E. T., Järnström, L., Leufvén, A.

“…Carboxylated styrene acrylate latex samples have been functionalized by the immobilization and entrapment of the enzyme glucose oxidase (GOx), which can be…”
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Partition and Release of 21 Aroma Compounds during Storage of a Pectin Gel System by Hansson, Annika, Leufvén, Anders, van Ruth, Saskia

“…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…”
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The effect of sugars and pectin on flavour release from a soft drink-related model system by Hansson, A., Andersson, J., Leufvén, A.

“…Three types of sugar and high-methoxyl pectin at different concentrations were added to a soft drink-related model system consisting of water and six flavour…”
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The influence of α-tocopherol concentration on the stability of linoleic acid and the properties of low-density polyethylene by Wessling, Carolina, Nielsen, Tim, Leufvén, Anders

“…In food packaging applications where low‐density polyethylene (LDPE) film containing α‐tocopherol is used, the antioxidant may have a dual function, i.e. to…”
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Quantification of different yeasts associated with the bark beetle, Ips typographus, during its attack on a spruce tree by Leufven, A, Nehls, L

“…There were different amounts and types of yeasts associated with individuals of Ips typographus spruce bark beetles during different phases of their attack on…”
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Multivariate Analysis of the Influence of Pectin, White Syrup, and Citric Acid on Aroma Concentration in the Headspace above Pectin Gels by Hansson, Annika, Leufvén, Anders, Pehrson, Kerstin, Stenlöf, Bo

“…Pectin gels consist of polysaccharide networks surrounded by water. The gel networks can prevent release of aroma molecules from the gel to the gas phase…”
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Developments in the understanding of starch functionality by Hermansson, Anne-Marie, Svegmark, Karin

“…In this article, we describe how starch functionality can be explained in terms of structure. The behaviour of different types of starches is demonstrated by…”
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Interactions between aroma compounds and latex films: partition coefficients and influence on latex film formation by Nestorson, A., Leufvén, A., Järnström, L.

“…The potential of various latex grades to take up, retain and release different types of aroma compound has been explored. The latex grades used included two…”
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Volatile Compounds in the Production of Liquid Beet Sugar by Pihlsgård, Per, Larsson, Mats, Leufvén, Anders, Lingnert, Hans

“…Samples from different parts of a beet sugar factory and refinery were analyzed with respect to volatile compounds by means of liquid−liquid extraction…”
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Aroma Compounds in the Production of Liquid Beet Sugar by Pihlsgård, Per, Leufvén, Anders, Lingnert, Hans

“…Samples of in-process liquid beet sugar were collected from three different parts of a beet sugar factory and a refinery. The samples were analyzed with…”
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Retention of alpha-tocopherol in low-density polyethylene (LDPE) and polypropylene (PP) in contact with foodstuffs and food-simulating liquids by Wessling, C, Nielsen, T, Leufven, A, Jagerstad, M

“…Alpha-tocopherol occurs as a natural antioxidant in many foods and has also found use as a stabiliser in polymeric packaging materials. During storage of a…”
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Probing the interactions between hardness and sensory of pistachio nuts during storage using principal component analysis by Habibi Najafi, Mohammad B., Leufven, Anders, Edalatian Dovom, Mohammad Reza, Sedaghat, Naser, Pourfarzad, Amir

“…Instrumental hardness and sensory characteristics of pistachio nuts such as flavor, texture, and overall acceptability were measured in three different…”
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