| 1. |
- Moberg, Christina, et al.
(författare)
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De unga gör helt rätt när de stämmer staten
- 2022
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Ingår i: Aftonbladet. - 1103-9000.
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Tidskriftsartikel (populärvet., debatt m.m.)abstract
- 1 620 forskare och lärare i forskarvärlden: Vi ställer oss bakom Auroras klimatkrav
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| 2. |
- van Buggenhout, Sandra, et al.
(författare)
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Structural design of natural plant based foods to promote nutritional quality
- 2012
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Ingår i: Trends in Food Science and Technology. - : Elsevier BV. - 0924-2244 .- 1879-3053. ; 24:1, s. 47-59
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Tidskriftsartikel (övrigt vetenskapligt/konstnärligt)abstract
- During traditional industrial processing of fruit and vegetable derived foods, consideration of the eventual retention, bio-accessibility or bio-availability of nutrients has hitherto been a secondary priority. Indeed standard processing of soups and sauces involves treating all ingredients in a similar way, usually by prolonged heat treatment and results in both lowered nutritional value and sensory quality of food products. Such products are typically structured using various additives including starches, gums and stabilizers, which consumers regard as unnatural, rather than exploiting the endogenous structuring potential of the fruit and vegetable ingredients as available at the farm gate. Recent studies undertaken within the EU sponsored 'Healthy Structuring' project have shown how to design an industrially manufactured product with good sensory qualities that is natural and nutritious. The strategy has been to use the inherent structural and nutritional properties of the raw material ingredients, on the one hand to ensure the textural quality of the final product without the use of artificial gums or stabilizers and, on the other hand to optimize the nutritional quality of the final product. This review briefly summarizes both the approach taken and the results obtained within the project.
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| 3. |
- Adlerberth, Ingegerd, 1959, et al.
(författare)
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A mannose-specific adherence mechanism in Lactobacillus plantarum conferring binding to the human colonic cell line HT-29.
- 1996
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Ingår i: Applied and environmental microbiology. - 0099-2240. ; 62:7, s. 2244-51
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Tidskriftsartikel (refereegranskat)abstract
- Two Lactobacillus plantarum strains of human intestinal origin, strains 299 (= DSM 6595) and 299v (= DSM 9843), have proved to be efficient colonizers of the human intestine under experimental conditions. These strains and 17 other L. plantarum strains were tested for the ability to adhere to cells of the human colonic cell line HT-29.L.plantarum 299 and 299v and nine other L. plantarum strains, including all six strains that belong to the same genetic subgroup as L. plantarum 299 and 299v, adhered to HT-29 cells in a manner that could be inhibited by methyl-alpha-D-mannoside. The ability to adhere to HT-29 cells correlated with an ability to agglutinate cells of Saccharomyces cerevisiae and erythrocytes in a mannose-sensitive manner and with adherence to D-mannose-coated agarose beads. L. plantarum 299 and 299v adhered to freshly isolated human colonic and ileal enterocytes, but the binding was not significantly inhibited by methyl-alpha-D-mannoside. Periodate treatment of HT-29 cells abolished mannose-sensitive adherence, confirming that the cell-bound receptor was of carbohydrate nature. Proteinase K treatment of the bacteria also abolished adherence, indicating that the binding involved protein structures on the bacterial cell surface. Thus, a mannose-specific adhesin has been identified in L. plantarum; this adhesin could be involved in the ability to colonize the intestine.
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| 4. |
- Adlerberth, Ingegerd, 1959, et al.
(författare)
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Gut microbiota and development of atopic eczema in 3 European birth cohorts.
- 2007
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Ingår i: The Journal of allergy and clinical immunology. - : Elsevier BV. - 0091-6749 .- 1097-6825. ; 120:2, s. 343-50
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Tidskriftsartikel (refereegranskat)abstract
- BACKGROUND: Stimulation of the immune system by gut microbes might prevent allergy development. OBJECTIVE: The present study examined the hypothesis that sensitization to food allergens and atopic eczema are influenced by the infantile intestinal colonization pattern. METHODS: Infants were recruited perinatally in Göteborg (n = 116), London (n = 108), and Rome (n = 100). Commensal bacteria were identified to the genus or species level in rectal (3 days) and quantitative stool cultures (7, 14, and 28 days and 2, 6, and 12 months of age). At 18 months of age, atopic eczema and total and food-specific IgE levels were assessed. These outcomes were modeled in relation to time to colonization with 11 bacterial groups and to ratios of strict anaerobic to facultative anaerobic bacteria and gram-positive to gram-negative bacteria at certain time points. Study center, mode of delivery, parity, and infant diet were included as covariates. RESULTS: Neither atopic eczema nor food-specific IgE by 18 months of age were associated with time of acquisition of any particular bacterial group. Cesarean section delayed colonization by Escherichia coli and Bacteroides and Bifidobacterium species, giving way to, for example, Clostridium species. Lack of older siblings was associated with earlier colonization by Clostridium species and lower strict anaerobic/facultative anaerobic ratio at 12 months. CONCLUSIONS: This study does not support the hypothesis that sensitization to foods or atopic eczema in European infants in early life is associated with lack of any particular culturable intestinal commensal bacteria. CLINICAL IMPLICATIONS: The nature of the microbial stimulus required for protection from allergy remains to be identified.
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| 5. |
- Ahrné, Lilia, et al.
(författare)
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Improvement of texture by modifying processing conditions
- 2003
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Ingår i: Acta Hortic.. - : International Society for Horticultural Science. - 9789066059764 ; 604, s. 277-277
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Konferensbidrag (refereegranskat)abstract
- Fruit and vegetable processors, faced with the challenge of gaining and maintaining a healthy position in the competitive fruit and vegetable sector, are optimising traditional processes towards product quality. Using frozen potatoes as a case study, the aim of this study was to evaluate the potential of improving the texture of potatoes by modifying the processing conditions. The texture of processed frozen potatoes is the result of the integral effect of the unit operations applied through the production chain. Production of frozen potatoes includes a blanching, a freezing, thawing/cooking step before being served. In this study, blanching temperatures from 70 to 97 °C up to 10 minutes were tested and combined with freezing by two freezing methods, impingement and air-blast freezing. The texture was measured after cooking of frozen potatoes in boiling water. Besides texture, water holding capacity, microstructural evaluation and pectinmethylesterase (PME) activity were determined. Blanching of potatoes prior to freezing can both improve water holding capacity and texture of potatoes, but this effect depends on the freezing rate and blanching temperature. Potatoes frozen with fastest freezing method are firmer and hold more water than the ones frozen by air-blast freezing. Blanching at 70 °C can lead to potatoes that after cooking retain a firmer texture, compared with blanching at 90 °C. The duration of the blanching treatment has also an important effect on texture changes. The studies of PME activity showed a good correlation between texture and PME for blanching at 90 °C, but for blanching at 70°C and longer times, the development of texture does not seem to be solely related to PME activity. Microstructural studies showed that the differences in texture are due to differences in the degree of starch gelatinisation and integrity of the cellular structure.
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| 6. |
- Gonzalez-M, Gerardo, et al.
(författare)
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Analysis of temperature distribution in potato tissue during blanching and its effect on the absolute residual pectin methylesterase activity
- 2004
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Ingår i: Journal of Food Engineering. - : Elsevier BV. - 0260-8774. ; 65:3, s. 433-441
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Tidskriftsartikel (refereegranskat)abstract
- Dynamic changes in absolute residual PME activity in potato tubers undergoing blanching were analysed with regard to the temperature distribution in the tissue after the treatment. The finite-element technique was used to predict the temperature distribution within the tissue during blanching. The temperature-related behaviour of the enzyme indicated that blanching between 60 and 70 degreesC induced thermal activation of PME in blanched potatoes. The temperature distribution in the tissue during blanching showed that activation takes place as soon as the tissue reaches an average temperature above 50 degreesC. However, the temperature dependence of the absolute residual PME activity in the tissue, when blanching at temperatures between 50 and 70 degreesC, did not follow Arrehenius' law. The degree of PME activity in the blanched tissue was found to depend on the "effective exposure time" to the temperature at which the activation/deactivation of the enzyme takes places. Thermal activation of PME in potato tissue occurred during the first two minutes of blanching. Longer heating times induced rapid deactivation of the enzyme in the tissue. (C) 2004 Elsevier Ltd. All rights reserved.
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| 7. |
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| 8. |
- Johansson, M L, et al.
(författare)
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Survival of Lactobacillus plantarum DSM 9843 (299v), and effect on the short-chain fatty acid content of faeces after ingestion of a rose-hip drink with fermented oats
- 1998
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Ingår i: International Journal of Food Microbiology. - 0168-1605. ; 42:1-2, s. 29-38
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Tidskriftsartikel (refereegranskat)abstract
- In a controlled and randomised double-blind study, 26 healthy adult volunteers consumed, for 21 d, 400 ml of a rose-hip drink containing oats (0.7 g/100ml) fermented with Lactobacillus plantarum DSM 9843 (RHL; containing 5 x 10(7) cfu ml(-1)), and 22 volunteers in a second group the same amount of a pure rose-hip drink (RH). Significant increases in the total faecal concentration of carboxylic acids (P < 0.05 after 1 week and P < 0.01 after 3 weeks of intake), acetic acid (P < 0.01 after 3 weeks of intake) and propionic acid (P < 0.01 after 3 weeks of intake and P < 0.05 eight days after intake ceased) were recorded in the RHL group, indicating increased fermentation in the colon. In both groups a significant increase was obtained in the concentration of faecal lactic acid (P < 0.001 after 1 and 3 weeks of intake). No changes were seen in the concentration of faecal butyrate. The numbers of faecal bifidobacteria and lactobacilli increased significantly in both groups after 3 weeks of intake. Sulphite-reducing clostridia rapidly decreased in the group receiving the product with Lb. plantarum DSM 9843 after 1 week of intake, and then also in the pure rose-hip group after 3 weeks of intake. No changes were seen in the numbers of total anaerobes, gram-negative anaerobes or total aerobes during administration. Lb. plantarum DSM 9843 was recovered in faeces from all volunteers in the RHL group. Median amounts were 7.0 (5.0-8.8) log10 cfu g(-1) after one week of intake, and 6.7 (5.0-8.9) log10 cfu g(-1) after 3 weeks, respectively. The strain was still recovered from faeces of five volunteers 8 d after administration ceased (> 4.8 log10 cfu g(-1)). During the period of intake the volunteers in the RHL group experienced a significant increase in stool volume, a significant decrease in flatulence and slightly softer stools. Volunteers in the RH group experienced a slight but significant decrease in stool volume.
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| 9. |
- Kumar, Bernadette Nirmal, et al.
(författare)
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Migration health research in the Nordic countries : priorities and implications for public health
- 2022
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Ingår i: Scandinavian Journal of Public Health. - : Sage Publications. - 1403-4948 .- 1651-1905. ; 50:7, s. 1039-1046
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Tidskriftsartikel (refereegranskat)abstract
- The past 50 years have witnessed an increase in immigration to the Nordic countries from and beyond neighbouring countries in Europe. Diversity implies variations and differences in health status and health outcomes both within and across populations. Migrant health research has not been prioritized and health policies and practice, especially long-term national plans, often exclude migrants. In this article, we briefly trace the history, the groups, reasons for migration and the road to migrant health research in Norway, Sweden, Finland and Denmark. We discuss the case for data and research including needs, basis for data collection and the methodological challenges. We provide a brief snapshot of migrant health research, identify current gaps and discuss the implications for research. We recommend a regional Nordic strategy to promote intercountry exchange, sharing and learning. Finally, we reflect on the larger picture, implications for policy and practice that could enable societal conditions to reduce avoidable health inequalities.
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| 10. |
- Lemmens, L., et al.
(författare)
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Thermal pretreatments of carrot pieces using different heating techniques: Effect on quality related aspects
- 2009
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Ingår i: Innovative Food Science and Emerging Technologies. - : Elsevier BV. - 1466-8564 .- 1878-5522. ; 10:4, s. 522-529
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Tidskriftsartikel (refereegranskat)abstract
- During fruit and vegetable processing, different thermal processes (blanching, pasteurization, sterilization) based on different heating techniques can be used. In this context, it is important to evaluate the impact of blanching on quality related parameters. This paper describes a case study on carrot pieces, studying the effect of thermal pretreatments (high temperature blanching, low temperature blanching and low temperature blanching in combination with Ca 2+ -soaking) on enzyme activity (peroxidase (POD), pectinmethylesterase (PME)), structural properties (degree of methoxylation (DM), texture) and nutritional aspects (β-carotene content). The thermal pretreatments were carried out by conventional heating as well as by microwave heating and ohmic heating, since these new heating methods can become important new technologies in food industry. It has been shown that, depending on the application, selecting the right pretreatment conditions can help to control the enzyme activity. To obtain a firm carrot texture after thermal processing, low temperature blanching seems to be the most appropriate pretreatment condition. This was supported by the micrographs and the analysis of the degree of methoxylation. Furthermore almost no influence of the pretreatments on the β-carotene content of the samples could be noticed. For all quality parameters studied, no unambiguous effect of the heating technique could be detected. Thus, the time/temperature conditions of the thermal pretreatments determine the quality related aspect s, independent of the heating technique used. Industrial relevance: With regard to consumer acceptance, a good quality control of fruit and vegetables is important. Food quality covers a wide range of parameters, including enzyme content, structural properties, nutritional properties, sensorial characteristics etc. This study gives an overview of the effect of blanching, which is a common preprocessing step in food processing, on quality related parameters in carrots. The data deliver integrated information on structural level as well as on nutritional level and on enzyme content. Moreover, novel thermal process technologies (microwave heating, ohmic heating), which gain more and more attention in food industry, are being considered as alternatives for conventional blanching. © 2009 Elsevier Ltd. All rights reserved.
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