| 1. |
- Hall, DM, et al.
(författare)
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The city as a refuge for insect pollinators
- 2017
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Ingår i: Conservation Biology. - : Wiley. - 0888-8892 .- 1523-1739. ; 31:1, s. 24-29
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Tidskriftsartikel (refereegranskat)abstract
- Urban ecology research is changing how we view the biological value and ecological importance of cities. Lagging behind this revised image of the city are natural resource management agencies’ urban conservation programs that historically have invested in education and outreach rather than programs designed to achieve high-priority species conservation results. This essay synthesizes research on urban bee species diversity and abundance to suggest how urban conservation can be repositioned to better align with a newly unfolding image of urban landscapes. We argue that pollinators put high-priority and high-impact urban conservation within reach. In a rapidly urbanizing world, transforming how environmental managers view the city can improve citizen engagement while exploring more sustainable practices of urbanization.
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| 2. |
- 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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| 3. |
- Ahrné, Lilia, et al.
(författare)
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Effect of crust temperature and water content on acrylamide formation during baking of white bread : Steam and falling temperature baking
- 2007
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Ingår i: Lebensmittel-Wissenschaft + Technologie. - : Elsevier BV. - 0023-6438 .- 1096-1127. ; 40:10, s. 1708-1715
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Tidskriftsartikel (refereegranskat)abstract
- The effect of crust temperature and water content on acrylamide formation was studied during the baking of white bread. To assess the effect of over-baking, we used a full factorial experimental design in which the baking time was increased by 5 and 10 min at each baking temperature. Additional experiments were performed with steam baking and falling temperature baking. Immediately after baking, the crust was divided into the outer and inner crust fractions, and the water content and acrylamide concentration of each fraction was measured. The outer crust had a significantly lower water content and higher acrylamide concentration than the inner crust did. Crust temperature in combination with water content had a significant effect on acrylamide formation, higher temperatures resulting in higher acrylamide concentrations. However, at very high temperatures and lower water contents, acrylamide concentration was observed to decrease, though the bread colour was then unacceptable for consumption. Steam and falling temperature baking, on the other hand, decreased the acrylamide content while producing bread crust with an acceptable colour. The lowest acrylamide values and an acceptable crust colour were produced by steam baking. © 2007 Swiss Society of Food Science and Technology.
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| 4. |
- 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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| 5. |
- Ahrné, Siv, et al.
(författare)
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The normal Lactobacillus flora of healthy human rectal and oral mucosa.
- 1998
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Ingår i: Journal of applied microbiology. - 1364-5072. ; 85:1, s. 88-94
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Tidskriftsartikel (refereegranskat)abstract
- The Lactobacillus flora of the rectal and oral mucosa was sampled from 42 healthy volunteers. Species identification was carried out by numerically comparing API 50CH fermentation patterns with type strains, using an SJ-similarity cut-off level of 79%. For the largest groups, identity was further confirmed by DNA-DNA hybridizations against the type strain of the species. Seventeen lactobacilli clusters were defined, of which most were found both on rectal and oral mucosa. The largest taxa were Lactobacillus plantarum, Lact. rhamnosus and Lact. paracasei ssp. paracasei, which were isolated from 52%, 26% and 17% of the individuals, respectively. Most isolates were tested for their capacity to adhere to the human colonic cell line HT-29 in the absence and presence of methyl-alpha-D-mannoside. Mannose-sensitive adherence to HT-29 cells was encountered in two-thirds of the Lact. plantarum isolates, but infrequently among isolates of other taxa. The results suggest that Lact. plantarum is a major colonizer of the human gastrointestinal mucosa, and that its capacity to adhere to mannose-containing receptors may be of some ecological importance.
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| 6. |
- Bakalis, Serafim, et al.
(författare)
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Perspectives from CO+RE : How COVID-19 changed our food systems and food security paradigms.
- 2020
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Ingår i: Current Research in Food Science. - : Elsevier BV. - 2665-9271. ; 3, s. 166-172
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Tidskriftsartikel (refereegranskat)abstract
- Within a few weeks the world has changed, at the time this text is written (May 2020) more than 3.5 million people have been confirmed cases of COVID-19 and estimations propose up to a hundred times the number of actually infected. A third of the global population is on lockdown and a large part of our global economic activity has stopped. Food and access to food has played a visual role in portraying the impact of the outbreak on our society, with images of empty supermarket shelves appearing in mainstream media. In some countries closed schools resulted in many children not having access to free meals and mobilised a number of charities. While parts of the world are now exiting lockdown and measures start relaxing the near future remains uncertain with more waves of the pandemic expected. Given that there is currently no evidence to show that transmission of COVID-19 could occur through food or food packaging there has been limited discussion on the issue, implications and potential future scenarios within the wider food science community.Within the food research community, up to the pandemic crisis the discourse has been dominated with design and manufacture of healthy and safe foods. The main issues are relevant to sustainability, circular economy, energy and water efficiency, climate friendly practices of products and processes. Efficiency has been the focus, but resilience has not been a significant issue so far. The term food system resilience has been defined by Tendalla (Tendalla et al., 2015) as ‘capacity over time of a food system and its units at multiple levels, to provide sufficient, appropriate and accessible food to all, in the face of various and even unforeseen disturbances’. We believe that in the future we will continue to see similar pressures in the food system, e.g., comparable pandemics, effects of climate change on food production, and that resilience will become of major importance.This commentary aims to present a reflection from the past, considering the present situation to provide thoughts on the actions needed to ensure resilient food systems.
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| 7. |
- Barba, Francisco, et al.
(författare)
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Chapter 2. Innovative technologies
- 2017
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Ingår i: <em>Innovative Technologies for Food Preservation: Inactivation of spoilage and pathogenic microorganisms</em>. - : Elsevier. - 9780128110324 ; , s. 25-
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Bokkapitel (övrigt vetenskapligt/konstnärligt)
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| 8. |
- Botha, G.E., et al.
(författare)
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Microwave assisted air drying of osmotically treated pineapple with variable power programmes
- 2012
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Ingår i: Journal of Food Engineering. - : Elsevier BV. - 0260-8774 .- 1873-5770. ; 108:2, s. 304-311
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Tidskriftsartikel (refereegranskat)abstract
- Variable power programmes for microwave assisted air drying of pineapple were studied. The pineapple pieces were pre-treated by osmotic dehydration in a 55° Brix sucrose solution at 40 °C for 90 min. Variable power output programmes were designed and ran with different inlet air temperatures between 30 and 70 °C. Results indicated that the use of variable microwave power combined with low air temperatures can result in a fast drying process without significant charring of pineapple pieces. High microwave powers need to be reduced quickly, faster than the decrease in water content would suggest, to minimize charring. In this study an inlet air temperatures of 70 °C was found to be excessive when combined with microwave energy (5 W/g - after compensating for the moisture loss), resulting in fast temperature increase. Microwave power was found to be most effective in the first hour to 1.5 h of processing. It should then be reduced to 0.1 W/g (initial product weight) in the final stages of drying to avoid charring of the fruit pieces. The best microwave programme tested lead to 20% water content with just 1% losses due to charring, but the results allow to conclude that charring could be completely reduced by switching off microwave energy altogether after 1.5 h and then finish off drying with higher air temperatures. The use of low air temperatures (30-50 °C) is advantageous with microwave energy in the first stages of drying as it limits the peaks of specific energy absorption, but it slows down drying towards the end probably because of a too low point of equilibrium (saturation humidity of air). Microwave energy did not significantly influence the drying process towards the end, although drying rates showed a "memory effect", that is, drying rates in processes with the same conditions after a given time depended on the conditions up to that point. © 2011 Elsevier Ltd. All rights reserved.
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| 9. |
- Botha, G.E., et al.
(författare)
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Quality optimisation of combined osmotic dehydration and microwave assisted air drying of pineapple using constant power emission
- 2012
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Ingår i: Food and Bioproducts Processing. - : Elsevier BV. - 0960-3085 .- 1744-3571. ; 90:2, s. 171-179
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Tidskriftsartikel (refereegranskat)abstract
- Combination of osmotic dehydration with microwave assisted air drying offers increased flexibility for process control and product quality. Osmotic dehydration (55°Brix solution at 40 °C for 90 min) combined with microwave assisted air drying (MWAD) was tested on smooth cayenne pineapples. The influence of the four most relevant processing parameters (osmotic treatment time, microwave power, air temperature and air velocity) was studied using a 2 4 circumscribed central composite experimental design. The product quality was evaluated in terms of charred appearance at the surface, moisture content, soluble solids content, water activity, firmness, colour and volume. Microwave power and air temperature were the two most important processing parameters that influenced the quality of the dehydrated pineapple, with the parameters most affected by the operating conditions being water content and percentage of charred pieces. Only in the latter was a significant quadratic effect found, all others were approximately linear. There was also a significant interactive effect between microwave power and air temperature affecting the percentage of charred pieces. Model predictions using a quadratic surface for water content and % charred pieces were validated with an additional experiment. Quadratic models were used to indicate optimum drying conditions for various targets. © 2011 The Institution of Chemical Engineers.
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| 10. |
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