Search Results - "Stenlöf, Bo"

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  1. 1
    Growth of pulsed electric field exposed Escherichia coli in relation to inactivation and environmental factors

    Growth of pulsed electric field exposed Escherichia coli in relation to inactivation and environmental factors by Aronsson, Kristina, Borch, Elisabeth, Stenlöf, Bo, Rönner, Ulf

    Published in International journal of food microbiology (15-05-2004)
    “…Pulsed electric fields (PEF) have been proven to inactivate microorganisms during nonthermal conditions and have the potential to replace thermal processing as…”
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  2. 2
    Multivariate Analysis of the Influence of Pectin, White Syrup, and Citric Acid on Aroma Concentration in the Headspace above Pectin Gels

    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

    Published in Journal of agricultural and food chemistry (19-06-2002)
    “…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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  3. 3
    NIR spectra in relation to viscoelastic properties of mixtures of Na-κ-Carrageenan, locust bean gum and casein

    NIR spectra in relation to viscoelastic properties of mixtures of Na-κ-Carrageenan, locust bean gum and casein by Lundin, Leif, Stenlöf, Bo, Hermansson, Anne-Marie

    Published in Food hydrocolloids (1998)
    “…Near-infrared spectral data were correlated with the viscoelastic property storage modulus, G′, for mixtures of five biopolymers using multivariate analysis…”
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