| 10721. |
- Karlsson, Camilla, et al.
(författare)
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THE REMOVAL OF β-LACTOGLOBULIN FROM STAINLESS STEEL SURFACES AT HIGH AND LOW TEMPERATURE AS INFLUENCED BY THE TYPE AND CONCENTRATION OF CLEANING AGENT
- 1998
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Ingår i: Journal of Food Process Engineering. - : Wiley. - 1745-4530 .- 0145-8876. ; 21:6, s. 485-501
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Tidskriftsartikel (refereegranskat)abstract
- In the food industry, severe fouling of equipment surfaces is common and frequent cleaning is necessary. The aim of this work was to contribute to an understanding of the cleaning process. The adsorption of β-lactoglobulin (β-LG) onto stainless steel surfaces and its removal by detergent were followed at 24 and 82C using in situ ellipsometry. Soil removal using different concentrations of sodium hydroxide was studied. Furthermore, NaOH was combined with the anionic surfactant sodium dodecyl sulphate (SDS). Increasing the NaOH concentration resulted in an enhanced cleaning rate and better cleanability. When the concentration was increased to 0.8 mg/mL, the cleaning process could no longer be monitored by ellipsometry. Combining SDS with NaOH resulted in improved cleaning compared to if using the individual components. Adsorption and removal of β-LG at high temperature led in all cases to decreased cleanability compared to the results obtained at room temperature.
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| 10722. |
- Karlsson, Gunnar, Professor, et al.
(författare)
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Agile Education Imagined : A report from the Cybercampus workshop onAgile Education
- 2023
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Rapport (populärvet., debatt m.m.)abstract
- Cybercampus Sweden is a national initiative to provide education, research, innovation and advice in cybersecurity and cyber-defense. This brochure addresses needs for cybersecurity training and education. The contents are fictitious courses created from the outcomes of a planning workshop on agile education, conducted by the planning project for Cybercampus Sweden, held on October 17, 2022.
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| 10723. |
- Karlsson, Jakob, 1997, et al.
(författare)
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Effect of heating of pea fibres on their swelling, rheological properties and in vitro colon fermentation
- 2024
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Ingår i: Food Hydrocolloids. - : Elsevier. - 0268-005X .- 1873-7137. ; 147
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Tidskriftsartikel (refereegranskat)abstract
- Dietary fibre intake is essential for all human beings and has been correlated to beneficial health effects. Pea hull fibres (PF) are generally seen as a side stream during extraction of protein and starch from yellow pea but could be used in various food products to boost fibre content. In this study, the thermal treatment of pea hull fibres was investigated in terms of physicochemical properties and in vitro colonic fermentation. The PF that was subjected to heating showed an increase of fibres solubilised in the liquid and particle size. Results also showed that viscosity and storage modulus increased with thermal treatment, possibly due to the swelling of the PF. The pea fibre was readily fermentable based on total gas production and pH. However, the susceptibility to fermentation of PF did not increase with thermal treatment. Total gas production and short chain fatty acid produced were similar independent of thermal treatment. Conclusively, heating of the PF resulted in increased ability to structure water suspension, owing to increased fibre particle size, but is not sufficient to increase short chain fatty acid production during colonic fermentation. To explain this, we propose that the changes in cell wall structure were not major enough to induce higher fermentability.
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| 10724. |
- Karlsson, Jakob, 1997
(författare)
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Exploring Physico-Chemical Properties and Colonic Fermentation of Pea Hull Fibre and Pea Protein Blends
- 2023
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Licentiatavhandling (övrigt vetenskapligt/konstnärligt)abstract
- Yellow pea (Pisum sativum L.) is a legume with high protein and dietary fibre content commonly used for human consumption. Yellow pea is consumed as it is but also used as part of food products, in form of protein concentrate, protein isolate, dietary fibre etc. The digestion and colon fermentation of ingested foods are dependent on factors, such as composition and interaction of macromolecules. Knowledge about how more complex mixtures of plant-based nutrients changes due to processing and how it affects colon fermentation are lacking. The aim of this thesis is to study pea hull fibre and pea protein blends and determine the effect of compositional differences and thermal treatment to in vitro colonic fermentation. Rheology, microscopy, and zeta potential measurements were used to study technical function of pea hull fibre and pea protein blends. The fermentation products of the pea hull fibre and protein were studied using in vitro colonic fermentation, with determination of pH reduction, gas production and short chain fatty acid formation. Chemical characterisation of the pea fibres was determined using high performance anion exchange chromatography and uronic acid assay. Variables used in the study was ratio of fibre and protein, thermal exposure, and pH. Pea hull fibre content was dominated by glucose and uronic acid, believed to originate from cellulose and pectin like polysaccharides. Pea hull fibres and pea protein were largely insoluble, and the fibre particles were observed to be larger in size (98.4 μm) than the protein particles (19.2 μm). Thermal treatment (exposure at 95 ˚C for 30 minutes) of fibre and protein blends increased the storage modulus of the single components as well as their blends. The increase in storage modulus is attributed to swelling of particles, and not release of solubilised polysaccharides. The in vitro colonic fermentation experiment showed that the products formed from the fibre and protein blends were affected by the ratio of fibre and protein. Treatment with heating only lead to small differences in the fermentation outcome. The results show that fibre and protein composition did affect rheological and in vitro fermentation outcome, but also highlights that changes can be observed due to thermal treatment.
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| 10725. |
- Karlsson, Jakob, 1997, et al.
(författare)
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Physico-chemical properties of pea fibre and pea protein blends and the implications for in vitro batch fermentation using human inoculum
- 2024
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Ingår i: Food Hydrocolloids. - : Elsevier B.V.. - 0268-005X .- 1873-7137. ; 150
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Tidskriftsartikel (refereegranskat)abstract
- The incorporation of fibre into pea protein matrices influences their microstructure, yet our understanding of their gut fermentability remains unexplored. In this study, dietary fibres and protein from yellow pea were investigated for their physico-chemical properties and impact on in vitro colonic fermentation using human inoculum. Pea fibre and pea protein blends were studied at different pH and after thermal treatment at 95 °C for 30 min with oscillatory rheology, static light scattering and confocal laser scanning microscopy. The effect on in vitro colonic fermentation was evaluated measuring gas production, ammonia, and short chain fatty acid (SCFA) production. Rheology indicated that during thermal treatment a firmer gel is formed close to the protein isoelectric point with a structure characterised by aggregation, but less particle swelling compared to other pH. Addition of fibre led to higher storage modulus (G′), with the fibre dominating the rheological properties. Fermentation of samples containing protein led to higher levels of ammonia and SCFA compared to only fibres. Blends produced higher amounts of valerate, i-valerate and caproate, and lower amounts of ammonia. Reduced fermentation of proteins in the presence of fibres was also reflected in a more intact microstructure of the protein particles in the digesta. Although thermal treatment of blends caused particle swelling and induced gelation, only small differences could be discerned in the in vitro colonic fermentation outcomes. Our results highlight that potentially harmful fermentation products from protein, such as ammonia, were reduced in the presence of pea hull fibre.
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| 10726. |
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| 10727. |
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| 10728. |
- Karlsson, Maria, et al.
(författare)
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The Effect of Calcium, Citrate, and Urea on the Stability of Ultra-High Temperature Treated Milk: A Full Factorial Designed Study
- 2019
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Ingår i: Foods. - : MDPI AG. - 2304-8158. ; 8
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Tidskriftsartikel (refereegranskat)abstract
- The composition of raw milk is important for the stability of dairy products with a long shelf-life. Based on known historical changes in raw milk composition, the aim of this study was to get a better understanding of how possible future variations in milk composition may affect the stability of dairy products. The effects of elevated calcium, citrate, and urea levels on the stability of ultra-high temperature (UHT) treated milk stored for 52 weeks at 4, 20, 30, and 37 degrees C were investigated by a two-level full factorial designed study with fat separation, fat adhesion, sedimentation, color, pH, ethanol stability, and heat coagulation time as response variables. The results showed that elevated level of calcium lowered the pH, resulting in sedimentation and significantly decreased stability. Elevated level of citrate was associated with color, but the stability was not improved compared to the reference UHT milk. Elevated levels of urea or interaction terms had little effect on the stability of UHT milk. Storage conditions significantly affected the stability. In conclusion, to continue produce dairy products with high stability, the dairy industry should make sure the calcium content of raw milk is not too high and that storage of the final product is appropriate.
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| 10729. |
- Karlsson, Niklas, et al.
(författare)
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Awarding a Community Membership Badge - Teachers’ Development of Digital Competences in a cMOOC
- 2014
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Ingår i: Lecture Notes in Computer Science: 7th International Workshop on Social and Personal Computing for Web-Supported Learning Communities, SPeL 2014, 1st International Workshop on Peer-Review, Peer-Assessment, and Self-Assessment in Education, PRASAE 2014, 2014 International Workshop on Mobile and Personalized Learning, IWMPL 2014, 1st International Workshop on Open Badges in Education, OBIE 2014, 4th International Symposium on Knowledge Management & E-Learning, KMEL 2014 and Future of e-Textbooks W. - Cham : Springer International Publishing. - 0302-9743. - 9783319132952
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Konferensbidrag (refereegranskat)abstract
- In this article the badge given in connection with a cMOOC designed by and for teachers is explored. Digitala skollyftet aimed to raise the digital competence amongst teachers in Swedish schools. The participants in Digitala skollyftet could apply to be awarded a badge for their participation. The awarding process, as well as the participation, of a small group of people who were awarded badges is analysed. Blog-posts were taken as evidence when applying for badges and blogging thereby became an important way to participate. Blogs can be regarded as exhibition spaces where the blogger exhibits and reflects on their learning process. Results show that there is a difference in how the blogs are designed, depending on the level of experience from the blogger. To a large extent, forums, such as Facebook and Twitter, are used as performance spaces, which facilitate the interaction and discussion with other participants.
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| 10730. |
- Karlsson, Niklas, et al.
(författare)
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Awarding a Community Membership Badge - Teachers’ Development of Digital Competences in a cMOOC
- 2014
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Ingår i: Lecture Notes in Computer Science (including subseries Lecture Notes in Artificial Intelligence and Lecture Notes in Bioinformatics). - Cham : Springer International Publishing. - 1611-3349 .- 0302-9743. ; 8699, s. 162-171
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Konferensbidrag (refereegranskat)abstract
- In this article the badge given in connection with a cMOOC designed by and for teachers is explored. Digitala skollyftet aimed to raise the digital competence amongst teachers in Swedish schools. The participants in Digitala skollyftet could apply to be awarded a badge for their participation. The awarding process, as well as the participation, of a small group of people who were awarded badges is analysed. Blog-posts were taken as evidence when applying for badges and blogging thereby became an important way to participate. Blogs can be regarded as exhibition spaces where the blogger exhibits and reflects on their learning process. Results show that there is a difference in how the blogs are designed, depending on the level of experience from the blogger. To a large extent, forums, such as Facebook and Twitter, are used as performance spaces, which facilitate the interaction and discussion with other participants.
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