| 1. |
- Ekberg, O., et al.
(författare)
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Effect of Barium Sulfate Contrast Medium on Rheology and Sensory Texture Attributes in a Model Food
- 2009
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Ingår i: Acta Radiologica. - : SAGE Publications. - 0284-1851 .- 1600-0455. ; 50:2, s. 131-138
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Tidskriftsartikel (refereegranskat)abstract
- Background: The swallowing process can be visualized using videoradiography, by mixing food with contrast medium, e.g., barium sulfate (BaSO4), making it radiopaque. The sensory properties of foods may be affected by adding this medium. Purpose: To evaluate if and to what extent sensory and rheological characteristics of mango puree were altered by adding barium sulfate to the food. Material and Methods: This study evaluated four food samples based on mango puree, with no or added barium sulfate contrast medium (0%, 12.5%, 25.0%, and 37.5%), by a radiographic method, and measured sensory texture properties and rheological characteristics. The sensory evaluation was performed by an external trained panel using quantitative descriptive analysis. The ease of swallowing the foods was also evaluated. Results: The sensory texture properties of mango puree were significantly affected by the added barium in all evaluated attributes, as was the perception of particles. Moreover, ease of swallowing was significantly higher in the sample without added contrast medium. All samples decreased in extensional viscosity with increasing extension rate, i.e., all samples were tension thinning. Shear viscosity was not as dependent on the concentration of BaSO4 as extensional viscosity. Conclusion: Addition of barium sulfate to a model food of mango puree has a major impact on perceived sensory texture attributes as well as on rheological parameters.
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| 2. |
- Rothenberg, Elisabet, et al.
(författare)
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Texture-modified meat and carrot products for elderly people with dysphagia : preference in relation to health and oral status
- 2007
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Ingår i: Scandinavian Journal of Food and Nutrition. - : Taylor & Francis. - 1748-2976 .- 1748-2984. ; 51:4, s. 141-147
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Tidskriftsartikel (refereegranskat)abstract
- Background: Reduced taste and smell, chewing problems and swallowing dysfunction are common among elderly people and affect perception, food choice and the ability to eat. Objective: To study the preference for texture-modified carrot and meat products in elderly people aiming to meet the needs of people with impaired chewing and/or swallowing. Design: Data were collected using questionnaires focusing on health, oral status and preference for the products. Altogether, 108 elderly people in ordinary housing (OH) and 50 living in special housing (SH) in Malmö (SH-M) and Göteborg (SH-G) participated. Results: 19% had a body mass index 522, predominantly in SH (24%). Stroke was reported by 20% of the subjects in SH. Among those with subjectively experienced difficulties in swallowing (12%), 58% reported coughing, 21% a gurgly voice in association with food intake and 50% obstruction during swallowing. Only 20% with subjective swallowing difficulties had been specifically examined regarding this problem. All the tested products were easy to masticate and swallow. Compared with OH, people in SH-M found the meatproducts easier to masticate and swallow. Compared with OH, subjects in SH found the carrot products easier to masticate. Conclusions: There is a need to develop tasty texture-modified nutritious food products for people with mastication and/or swallowing problems. Possible factors for differences in preference between groups, in this study OH and SH, may be related to health status in general and specifically mastication and swallowing functions.
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| 3. |
- Croxatto Vega, G., et al.
(författare)
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Insights from combining techno-economic and life cycle assessment – a case study of polyphenol extraction from red wine pomace
- 2021
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Ingår i: Resources, Conservation and Recycling. - : Elsevier B.V.. - 0921-3449 .- 1879-0658. ; 167
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Tidskriftsartikel (refereegranskat)abstract
- To determine the environmental and economic performance of emerging processes for the valorization of red wine pomace, a techno-economic assessment (TEA) and a Life Cycle Assessment (LCA) are combined at an early design stage. A case study of two polyphenol extraction methods at laboratory scale, solvent extraction (SE) and pressurized liquid extraction (PLE), were first analyzed via a carbon footprint (CFP). Subsequently, the laboratory scale design was improved and translated into industrial scale and a TEA was performed on the industrial scale designs. Finally, LCA was applied again with all impact indicators and the information gathered from both the TEA and LCA was combined into concise decision support, using Multiple Criteria Decision Analysis (MCDA). SE performs better than PLE, due to a lower solvent to DW ratio and a less expensive processing setup in both environmental and economic terms. The CFP of at laboratory scale aided in showing potential environmental hotspots and highlighted the need to reduce solvent use. The MCDA showed a shift in decision support depending on how strongly economic or environmental benefits are valued and eases the interpretation of the 19 different indicators derived from the TEA-LCA results. Both SE and PLE with a solvent to dry weight (DW) ratio of 5 and 10, respectively, perform competitively while SE with a solvent to DW ratio of 10 outperforms PLE with a solvent to DW ratio of 25. The case study illustrated how early design calculations (CFP), and combined LCA and TEA may be combined to improve process design.
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| 4. |
- Ekman, M., et al.
(författare)
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Tool qualification for safety related systems
- 2014
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Ingår i: Ada User Journal. - 1381-6551. ; 35, s. 47-54
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Tidskriftsartikel (refereegranskat)abstract
- Tools used in the development of safety related software applications need to be qualified as safe. That is, the tools cannot be allowed to introduce hazardous faults into the application, e.g., a compiler shall not generate dangerous code due to failure of the compiler. In many cases laws and regulations require the product development of safety related applications to comply with industry sector specific safety standards. Examples of such standards include EN50129/50128 for railway applications, ISO/EN13849 for machines with moving parts, DO-178B/C for avionics, or IS026262 for cars. These standards require the use of a rigorous development and maintenance process. The standards are also mainly intended to be used when developing systems from scratch. However, most development and test tools are not developed from scratch according to the rigorous processes of these standards. In order to address this issue, some of the standards provide means for qualifying existing tools as a more lightweight and pragmatic alternative to a regular certification process. In this paper we analyze the concept of these qualification approaches. The result of the analysis in our contribution includes a set of approaches that can be applied individually or as a combination in order to reduce the effort needed for qualifying tools. As a running example we use one of the most flexible but at the same time dangerous, even prohibited, maintenance techniques available: dynamic instrumentation of executing code. With this example, we describe how exceptions in these standards can be utilized in order to qualify a dynamic instrumentation tool with a minimal effort, without following the process of tool certification as defined by the standards.
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| 5. |
- Johnsson, Andreas, et al.
(författare)
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Developing environmentally friendly rolling lubricants
- 2011
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Ingår i: Proceedings of the Institution of Mechanical Engineers, Part J: Journal of Engineering Tribology. - : SAGE Publications. - 2041-305X. ; , s. 932-939
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Konferensbidrag (refereegranskat)abstract
- Swerea MEFOS pilot mill has been used as a rolling lubricant development tool. The objectives were to improve the lubrication during rolling and thereby improve the operation of the rolling mills. This was done taking into account both the technological aspect, rolling mill output, and the ecological aspect, investigating ways to use rolling lubricants that are more ecologic sustainable, i.e. alternatives to oil-based lubricants as well as the recycling/recovering of oilbased lubricants. Oil-in-water emulsions and an aqueous solution, by the producer termed a conditional emulsion, were tested where the lubricant formulation was altered to optimize the performance for hot rolling of aluminium. Cold-rolling tests were also run on steel coils, where the presence of rust protective oil was studied as well as the influence of aged emulsion behaviour compared with fresh emulsion. Finally, Sapa developed a vacuum evaporator system for recovering oil from dumped emulsion generated during aluminium hot rolling, followed by separation, centrifugation, and flocculation. The cleaned concentrates were reconditioned for reuse. The recycled and recovered emulsion was tested and compared with the original fresh emulsion in Swerea MEFOS pilot mill with results as good as the fresh emulsion. © Swerea MEFOS AB, Luleå, Sweden, 2011.
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| 6. |
- Lebens, Michael, 1956, et al.
(författare)
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Construction of novel vaccine strains of Vibrio cholerae co-expressing the Inaba and Ogawa serotype antigens
- 2011
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Ingår i: Vaccine. - : Elsevier BV. - 0264-410X .- 1873-2518. ; 29:43, s. 7505-7513
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Tidskriftsartikel (refereegranskat)abstract
- The approach of inducing protective immunity against cholera by oral vaccination with killed whole Vibrio cholerae cells is effective, but the complexity of current cholera vaccines makes them difficult and relatively expensive to manufacture, especially if recombinant cholera toxin B subunit is included in the formulation. In an effort to simplify the composition of a new generation of oral cholera vaccines we have generated a novel non-toxigenic candidate vaccine strain of V. cholerae O1 that stably expresses both the Ogawa and Inaba serotype antigens on its surface. This was done by introducing a functional wbeT gene without a functional promoter into the chromosome of an O1 Inaba strain. The resulting low levels of expression of the wbeT gene product allowed for the desired partial serotype switching. This strain (MS1342) can potentially replace the three virulent strains used in currently manufactured cholera vaccines. Oral immunization of mice with formalin-killed MS1342 bacteria gave rise to Ogawa-specific, Inaba-specific and cross-reactive serum antibodies that were detectable both by lipopolysaccharide (LPS)-specific ELISAs and as vibriocidal antibodies that are considered to predict protective efficacy. These responses as well as intestinal mucosal IgA anti-LPS antibody responses were fully comparable with those obtained by immunization with the internationally licensed oral cholera vaccine Dukoral ®. We propose that such a strain may form the basis of a single strain killed whole cell cholera vaccine protecting against cholera caused by either the Inaba or Ogawa serotype of V. cholerae O1.
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| 7. |
- Maringer, Marcus, et al.
(författare)
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User-documented food consumption data from publicly available apps : An analysis of opportunities and challenges for nutrition research
- 2018
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Ingår i: Nutrition Journal. - : Springer Science and Business Media LLC. - 1475-2891 .- 1475-2891. ; 17:1
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Tidskriftsartikel (refereegranskat)abstract
- Background: The need for a better understanding of food consumption behaviour within its behavioural context has sparked the interest of nutrition researchers for user-documented food consumption data collected outside the research context using publicly available nutrition apps. The study aims to characterize the scientific, technical, legal and ethical features of this data in order to identify the opportunities and challenges associated with using this data for nutrition research. Method: A search for apps collecting food consumption data was conducted in October 2016 against UK Google Play and iTunes storefronts. 176 apps were selected based on user ratings and English language support. Publicly available information from the app stores and app-related websites was investigated and relevant data extracted and summarized. Our focus was on characteristics related to scientific relevance, data management and legal and ethical governance of user-documented food consumption data. Results: Food diaries are the most common form of data collection, allowing for multiple inputs including generic food items, packaged products, or images. Standards and procedures for compiling food databases used for estimating energy and nutrient intakes remain largely undisclosed. Food consumption data is interlinked with various types of contextual data related to behavioural motivation, physical activity, health, and fitness. While exchange of data between apps is common practise, the majority of apps lack technical documentation regarding data export. There is a similar lack of documentation regarding the implemented terms of use and privacy policies. While users are usually the owners of their data, vendors are granted irrevocable and royalty free licenses to commercially exploit the data. Conclusion: Due to its magnitude, diversity, and interconnectedness, user-documented food consumption data offers promising opportunities for a better understanding of habitual food consumption behaviour and its determinants. Non-standardized or non-documented food data compilation procedures, data exchange protocols and formats, terms of use and privacy statements, however, limit possibilities to integrate, process and share user-documented food consumption data. An ongoing research effort is required, to keep pace with the technical advancements of food consumption apps, their evolving data networks and the legal and ethical regulations related to protecting app users and their personal data.
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| 8. |
- Wendin, Karin, 1963-, et al.
(författare)
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Objective and quantitative definitions of modified food textures based on sensory and rheological methodology.
- 2010
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Ingår i: Food & Nutrition Research. - 1654-6628 .- 1654-661X. ; 54
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Tidskriftsartikel (refereegranskat)abstract
- INTRODUCTION: Patients who suffer from chewing and swallowing disorders, i.e. dysphagia, may have difficulties ingesting normal food and liquids. In these patients a texture modified diet may enable that the patient maintain adequate nutrition. However, there is no generally accepted definition of 'texture' that includes measurements describing different food textures.OBJECTIVE: Objectively define and quantify categories of texture-modified food by conducting rheological measurements and sensory analyses. A further objective was to facilitate the communication and recommendations of appropriate food textures for patients with dysphagia.DESIGN: About 15 food samples varying in texture qualities were characterized by descriptive sensory and rheological measurements.RESULTS: Soups were perceived as homogenous; thickened soups were perceived as being easier to swallow, more melting and creamy compared with soups without thickener. Viscosity differed between the two types of soups. Texture descriptors for pâtés were characterized by high chewing resistance, firmness, and having larger particles compared with timbales and jellied products. Jellied products were perceived as wobbly, creamy, and easier to swallow. Concerning the rheological measurements, all solid products were more elastic than viscous (G'>G''), belonging to different G' intervals: jellied products (low G') and timbales together with pâtés (higher G').CONCLUSION: By combining sensory and rheological measurements, a system of objective, quantitative, and well-defined food textures was developed that characterizes the different texture categories.
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| 9. |
- Wendin, Karin, et al.
(författare)
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Objective and quantitative definitions of modified food textures based on sensory and rheological methodology
- 2010
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Ingår i: Food & Nutrition Research. - 1654-6628 .- 1654-661X. ; 54, s. 5134-
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Tidskriftsartikel (refereegranskat)abstract
- Introduction: Patients who suffer from chewing and swallowing disorders, i.e. dysphagia, may have difficulties ingesting normal food and liquids. In these patients a texture modified diet may enable that the patient maintain adequate nutrition. However, there is no generally accepted definition of 'texture' that includes measurements describing different food textures. Objective: Objectively define and quantify categories of texture-modified food by conducting rheological measurements and sensory analyses. A further objective was to facilitate the communication and recommendations of appropriate food textures for patients with dysphagia. Design: About 15 food samples varying in texture qualities were characterized by descriptive sensory and rheological measurements. Results: Soups were perceived as homogenous; thickened soups were perceived as being easier to swallow, more melting and creamy compared with soups without thickener. Viscosity differed between the two types of soups. Texture descriptors for pâtés were characterized by high chewing resistance, firmness, and having larger particles compared with timbales and jellied products. Jellied products were perceived as wobbly, creamy, and easier to swallow. Concerning the rheological measurements, all solid products were more elastic than viscous (G? > G?), belonging to different G? intervals: jellied products (low G?) and timbales together with pâtés (higher G?). Conclusion: By combining sensory and rheological measurements, a system of objective, quantitative, and well-defined food textures was developed that characterizes the different texture categories. © 2010 Karin Wendin et al.
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