| 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. |
- Hall, Gunnar, et al.
(författare)
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Sensory design of foods for the elderly
- 2008
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Ingår i: Annals of Nutrition and Metabolism. - 0250-6807 .- 1421-9697. ; 52, s. 25-28
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Tidskriftsartikel (refereegranskat)abstract
- Background/Aims: Elderly persons with dysphagia need food that requires little or no chewing, that is easy to swallow and has attractive sensory characteristics. The aim was to investigate how ingredients varied according to experimental designs influence the perceived sensory, chewing and swallowing characteristics of two types of texture-modified model foods. Methods: Meat- and carrot-based, texture-modified model foods were produced. The following parameters were varied: particle size, fat content, starch and egg composition. The samples were studied using sensory analyses, focus group discussions and consumer studies. Results: The design parameters mainly had an impact on sensory texture attributes. The experts in the focus groups selected three products of each type which were regarded as being optimal for older persons. All the products contained a high proportion of egg yolk and a low amount of starch. Older consumers considered all the selected products to be easy to chew and swallow. The differences between older persons in nursing homes compared to those living in their own homes could be linked to health. Conclusions: Optimization of factors influencing food quality through the use of experimental designs in combination with sensory and consumer studies is required in order to meet the needs and demands of older people.
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| 3. |
- Hall, Karin, et al.
(författare)
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Inventorying management status and plant species richness in semi-natural grasslands using high spatial resolution imagery
- 2010
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Ingår i: Applied Vegetation Science. - 1402-2001. ; 13:2, s. 221-233
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Tidskriftsartikel (refereegranskat)abstract
- Question Can we reliably estimate grazing intensity, indicators of grazing intensity (i.e. field-layer height and shrub-cover), and vascular plant species richness in semi-natural grasslands from high spatial resolution satellite data? Location The Baltic Island of Oland (Sweden). Methods Fieldwork included the on-site description of grazed and ungrazed areas and shrub-cover within 107 semi-natural grassland sites. Field-layer height and vascular plant species richness (total within-site and mean small-scale species richness) were recorded within the sites. Digital classification of QuickBird data was performed to identify grazed and ungrazed areas and shrub-cover. Vegetation indices were generated to analyze the performance of satellite data for estimating field-layer height, and the spectral heterogeneity was used to characterize the within-site environmental heterogeneity. Results The proportion of digitally classified grazed area explained 45% of the variation in field-layer height and 43% of the variation in shrub-cover. Field-layer height was significantly related to vegetation indices. A linear model with three explanatory variables (spectral richness(red), spectral richness(NIR), and shrub-cover) explained 47% of the variation in total within-site species richness. Conclusions High spatial resolution imagery may assist in the monitoring of the processes that follow the cessation of grazing, on the scale of individual grassland sites. Measures of spectral heterogeneity acquired by high spatial resolution imagery can be used in the assessment of total within-site vascular plant species richness in semi-natural grassland vegetation.
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| 4. |
- Janestad, H, et al.
(författare)
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Modelling of dynamic flavour properties with ordinary differential equations
- 2000
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Ingår i: Food Quality and Preference. - 0950-3293 .- 1873-6343. ; 11:4, s. 323-329
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Tidskriftsartikel (refereegranskat)abstract
- The most common way to analyse sensory dynamic measurements (time-intensity, TI) is to extract some characteristic parameters from the resulting curve such as 'intensity maximum' and 'area under the curve'. In order to get more information from TI data, a general mathematical model was developed. The model was based on the theory for ordinary differential equations. The solutions were characterised by their eigenvalues, which might be correlated to recipe and process. As an example, the temporal perception of chocolate flavour has been measured and modelled. In addition the classical characteristic TI parameters could easily be calculated by the model.
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| 5. |
- Knaggård, Åsa, et al.
(författare)
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Skåne idag och i framtiden
- 2015
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Ingår i: Klimatsäkrat Skåne. - 9789198157741 ; , s. 229-240
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Bokkapitel (övrigt vetenskapligt/konstnärligt)abstract
- De beslut vi tar idag och i framtiden avgör om världen går mot en tvågraders- eller en fyragradersvärld, eller någonting där emellan. Vertikal samverkan mellan politiska nivåer och horisontell samverkan mellan sektorer är viktig för att möjliggöra kostnadseffektiva ambitiösa utsläppsminskningar och åtgärder för klimatanpassning i Skåne. Arbetet med Klimatsamverkan Skåne och Strukturbild för Skåne är ett bra första steg, men kan fördjupas och utvecklas. Koordinering med andra samverkansinsatser kan bidra ytterligare till framgångsrikt arbete. Regionens samverkan med näringslivet är relativt väl utvecklad, men kan förstärkas ytterligare, särskilt vad gäller klimatanpassning. Medborgarna kan involveras mer i arbetet med utsläppsminskningar och klimatanpassning. Beslutsprocesser som är transparenta, som förmår inkludera flera olika perspektiv och som möjliggör lärande över tid är till gagn för klimatarbetet lokalt och regionalt.
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| 6. |
- Locke, Adam E, et al.
(författare)
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Genetic studies of body mass index yield new insights for obesity biology.
- 2015
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Ingår i: Nature. - : Springer Science and Business Media LLC. - 0028-0836 .- 1476-4687. ; 518:7538, s. 197-401
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Tidskriftsartikel (refereegranskat)abstract
- Obesity is heritable and predisposes to many diseases. To understand the genetic basis of obesity better, here we conduct a genome-wide association study and Metabochip meta-analysis of body mass index (BMI), a measure commonly used to define obesity and assess adiposity, in up to 339,224 individuals. This analysis identifies 97 BMI-associated loci (P < 5 × 10(-8)), 56 of which are novel. Five loci demonstrate clear evidence of several independent association signals, and many loci have significant effects on other metabolic phenotypes. The 97 loci account for ∼2.7% of BMI variation, and genome-wide estimates suggest that common variation accounts for >20% of BMI variation. Pathway analyses provide strong support for a role of the central nervous system in obesity susceptibility and implicate new genes and pathways, including those related to synaptic function, glutamate signalling, insulin secretion/action, energy metabolism, lipid biology and adipogenesis.
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| 7. |
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| 8. |
- Orgeas, C, et al.
(författare)
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Breast cancer incidence after hormonal infertility treatment in Sweden: a cohort study
- 2009
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Ingår i: Am J Obstet Gynecol. - : Elsevier BV. - 0002-9378 .- 1097-6868. ; 200:1
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Tidskriftsartikel (refereegranskat)abstract
- OBJECTIVE: To assess the impact of infertility treatment with causes of infertility on incidence of breast cancer. STUDY DESIGN: Historical prospective cohort study of 1135 women attending major university clinics for treatment of infertility in Sweden, 1961-1976. Women were classified as users of clomiphene citrate or gonadotropins, or a combination of both therapies. Standardized incidence ratios were calculated to estimate relative risk of breast cancer. RESULTS: We observed 54 cases of breast cancer during 1961-2004, which did not significantly exceed those expected. Users of high-dose clomiphene citrate had an almost 2-fold increased risk (standardized incidence ratio, 1.90; 95% confidence interval, 1.08-3.35). This association was more pronounced among women referred for nonovulatory factors, with 3-fold increased risk (standardized incidence ratio, 3.00; 95% confidence interval, 1.35-6.67). CONCLUSION: No overall increased risk for breast cancer was shown with infertility treatment. Women with nonovulatory causes treated with high-dose clomiphene citrate therapy may have an elevated risk for breast cancer.
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| 9. |
- Undeland, I, et al.
(författare)
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Preventing lipid oxidation during recovery of functional proteins from herring (Clupea harengus) fillets by an acid solubilization process
- 2005
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Ingår i: Journal of Agricultural and Food Chemistry. - 0021-8561 .- 1520-5118. ; 53:14, s. 5625-5634
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Tidskriftsartikel (refereegranskat)abstract
- It has previously been found that a process based on solubilization at pH 2.7 gives high yields of herring muscle proteins with good functionality. In this study, the development of lipid oxidation during acid processing of herring mince was studied. It was tested how modifications of the process conditions and/or additions of antioxidants could prevent lipid oxidation during the actual process and then during ice storage of the protein isolates. Processing parameters evaluated were prewash of the mince, exposure time to pH 2.7, inclusion or exclusion of a high-speed centrifugation, and addition of antioxidants. Antioxidants tested were erythorbate (0.2%, 9.3 mM), sodium tripolyphosphate (STPP; 0.2%, 5.4 mM), ethylenediaminetetraacetic acid (EDTA; 0.044%, 1.5 mM), and milk proteins (4%). The first three antioxidants were added in the prewash or during the homogenization step, whereas milk proteins were added to the final precipitate. At time 0, all isolates were analyzed for pH, moisture content, and thiobarbituric reactive substances (TBARS). Selected isolates were also analyzed for lipid and protein content. Stability during ice storage was followed in terms of odor, TBARS, and color (a*/b* values). Extensive lipid oxidation took place using the "control" process without high-speed centrifugation. This was not significantly (p <= 0.05) affected by a prewash or varied exposure time to pH 2.7. Including high-speed centrifugation (20 min, 10000g) significantly (p <= 0.05) reduced TBARS values, total lipids, a* values and b* values. Erythorbate alone, or in combination with STPP/EDTA, significantly (p <= 0.05) reduced lipid oxidation during processing if added in the prewash or homogenization step. During ice storage, better stability was gained when antioxidants were added in both of these steps and when EDTA was used instead of STPP.
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| 10. |
- Wendin, Karin, 1963-, et al.
(författare)
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Dynamic analyses of sensory and microstructural properties of cream cheese
- 2000
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Ingår i: Food Chemistry. - 0308-8146 .- 1873-7072. ; 71:3, s. 363-378
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Tidskriftsartikel (refereegranskat)abstract
- Flavour and texture in cream cheese depend on the microstructure. The objective of this work was to study the influence of fat content, salt content and homogenisation pressure on the microstructure and sensory properties of cream cheese. Twelve types of cream cheese were produced according to a full-factorial design, whereby the fat content was set at three levels, the salt content at two levels and the homogenisation pressure at two levels. The cheeses were analysed by a sensory panel, using both quantitative descriptive profiling and time intensity (T1) evaluation, and by using a confocal laser scanning microscope, CLSM, whereby the microstructure of the cheeses was analysed. All the design parameters had a significant influence on the flavour and texture, although fat had the largest effect. Interaction effects between the design parameters were also found to influence the character of cream cheese. The results showed that it is possible to create a cream cheese with lower fat content and with sensory attributes similar to the attributes in cream cheese with high fat content, by modification of production parameters.
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