Search Results - "Tornberg, Eva"

Antioxidant capacity and major phenol compounds of horticultural plant materials not usually used by Burri, Stina C.M., Ekholm, Anders, Håkansson, Åsa, Tornberg, Eva, Rumpunen, Kimmo

“…•Antioxidant properties and phenols in plant materials not usually used were studied.•Folin-Ciocalteu, FRAP and ABTS measures correlate with different phenol…”
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Lipid oxidation inhibition capacity of plant extracts and powders in a processed meat model system by Burri, Stina C.M., Ekholm, Anders, Bleive, Uko, Püssa, Tõnu, Jensen, Martin, Hellström, Jarkko, Mäkinen, Sari, Korpinen, Risto, Mattila, Pirjo H., Radenkovs, Vitalijs, Segliņa, Dalija, Håkansson, Åsa, Rumpunen, Kimmo, Tornberg, Eva

“…A meat model system was used for screening lipid oxidation inhibiting capacity of diverse horticultural plant materials. In the model, heme-containing…”
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Processed meat products with added plant antioxidants affect the microbiota and immune response in C57BL/6JRj mice with cyclically induced chronic inflammation by Burri, Stina, Granheimer, Kajsa, Rémy, Marine, Tannira, Vandana, So, Yunjeong, Rumpunen, Kimmo, Tornberg, Eva, Canaviri Paz, Pamela, Uhlig, Elisabeth, Oscarsson, Elin, Rohrstock, Anne-Marie, Rahman, Milladur, Håkansson, Åsa

“…[Display omitted] •Antioxidants in meatballs affected the gut microbiota composition.•Addition of antioxidants in meatballs resulted in a changed immune…”
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Application of Cfd-Based Correction Factors to Increase the Accuracy of Flow Curve Determination in A Couette Rheometer by Hamedi Naser, Revstedt Johan, Tornberg Eva, Innings Fredrik

“…The measurement and the investigation of the errors in a Couette rheometer have been a topic of considerable interest in many rheometric studies. In the…”
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Lipid Oxidation Inhibition Capacity of 11 Plant Materials and Extracts Evaluated in Highly Oxidised Cooked Meatballs by Burri, Stina C. M., Granheimer, Kajsa, Rémy, Marine, Ekholm, Anders, Håkansson, Åsa, Rumpunen, Kimmo, Tornberg, Eva

“…The underlying mechanism(s) behind the potential carcinogenicity of processed meat is a popular research subject of which the lipid oxidation is a common…”
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Prediction of water-holding capacity and composition of porcine meat by comparative spectroscopy by Brøndum, Jesper, Munck, Lars, Henckel, Poul, Karlsson, Anders, Tornberg, Eva, Engelsen, Søren B

“…Four spectroscopic instruments, a fibre optical probe (FOP), a visual (VIS) and near infrared (NIR) reflectance spectrophotometer, a reflectance…”
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PHYSICOCHEMICAL CHARACTERIZATION OF FRUIT AND VEGETABLE FIBER SUSPENSIONS. I: EFFECT OF HOMOGENIZATION by BENGTSSON, HANNA, TORNBERG, EVA

“…ABSTRACT Different physicochemical properties and the chemical composition of soluble and insoluble fiber were studied. The influence of fiber source (apple,…”
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Microstructure of highly concentrated tomato suspensions on homogenisation and subsequent shearing by Bayod, Elena, Tornberg, Eva

“…The changes in the microstructure of tomato paste suspensions have been investigated during homogenisation and subsequent shearing in suspensions with similar…”
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Effects of heat on meat proteins – Implications on structure and quality of meat products by Tornberg, E.

“…Globular and fibrous proteins are compared with regard to structural behaviour on heating, where the former expands and the latter contracts. The meat protein…”
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Clarification of high-added value products from olive mill wastewater by Galanakis, Charis M., Tornberg, Eva, Gekas, Vassilis

“…The objective of the current study is to investigate the clarification of two high-added value products (pectin containing solution and phenol containing…”
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Engineering processes in meat products and how they influence their biophysical properties by Tornberg, E.

“…Food engineering aspects of cooking of meat products in relation to their biophysical properties, such as water- and fat-holding, have been reviewed. Moreover,…”
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A proposed mechanism of tenderising post-rigor beef using high pressure–heat treatment by Sikes, Anita, Tornberg, Eva, Tume, Ron

“…Tenderness of beef M. Sternomandibularis was tough when cooked from both raw, and when previously heated (60 °C, 20 min), whereas a significant improvement in…”
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Determination of RN - phenotype in pigs at slaughter-line using visual and near-infrared spectroscopy by Josell, Åsa, Martinsson, Linda, Borggaard, Claus, Andersen, Jan Rud, Tornberg, Eva

“…The specific characteristics of meat from the Hampshire breed of pig, including high glycogen content and low ultimate pH and technological yield, have been…”
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The effects of cereal additives in low-fat sausages and meatballs. Part 2: Rye bran, oat bran and barley fibre by Petersson, Karin, Godard, Ophélie, Eliasson, Ann-Charlotte, Tornberg, Eva

“…Rye bran, oat bran and barley fibre have been compared as additives in low-fat sausages and meatballs. The water/protein ratio and starch content were constant…”
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Recovery and preservation of phenols from olive waste in ethanolic extracts by Galanakis, Charis M, Tornberg, Eva, Gekas, Vassilis

“…BACKGROUND: The current trend of upgrading undervalued agricultural by-products involves the recovery of natural antioxidants. The purpose of this study was to…”
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A study of the recovery of the dietary fibres from olive mill wastewater and the gelling ability of the soluble fibre fraction by Galanakis, Charis M., Tornberg, Eva, Gekas, Vassilis

“…A novel method of the recovery of a dietary fibre containing material from olive mill wastewater (OMW) was developed. Extraction was based on thermal treatment…”
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Rheological and structural characterization of tomato paste and its influence on the quality of ketchup by Bayod, Elena, Willers, Ene Pilman, Tornberg, Eva

“…Three hot break tomato pastes were investigated to determine the effect of their characteristics on the properties of tomato ketchup, processed in an…”
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Rheological characterization of dilute acid pretreated softwood by Wiman, Magnus, Palmqvist, Benny, Tornberg, Eva, Lidén, Gunnar

“…Large‐scale bioethanol production from lignocellulosic biomass will require high solids loading in the enzymatic hydrolysis step. However, slurries of…”
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Heat-treated and homogenised potato pulp suspensions as additives in low-fat sausages by Bengtsson, Hanna, Montelius, Caroline, Tornberg, Eva

“…Differently homogenised and heat treated potato pulp, used as a dietary fibre additive in low-fat sausages, gave rise to an enhanced instrumentally and sensory…”
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Dietary fiber suspensions from olive mill wastewater as potential fat replacements in meatballs by Galanakis, Charis M., Tornberg, Eva, Gekas, Vassilis

“…A dietary fiber containing material, named as alcohol insoluble residue (AIR), was recovered from the olive mill wastewater (OMW). It was separated into…”
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