| 1. |
- Ödling, Maria, et al.
(författare)
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Characterization of Asthma Trajectories from Infancy to Young Adulthood
- 2021
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Ingår i: Journal of Allergy and Clinical Immunology. - : Elsevier. - 2213-2198 .- 2213-2201. ; 9:6, s. 2368-2376.e3
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Tidskriftsartikel (refereegranskat)abstract
- Background: Development of asthma is complicated by the multidimensional nature of the disease.Objective: To identify and characterize trajectories of asthma from infancy to young adulthood, and their associations with lung function and inflammatory and respiratory markers in adolescence and young adulthood.Methods: A latent class analysis was performed in a population-based cohort (N = 4089). Parental and self-reported symptoms of asthma were used to investigate asthma development. We characterized background factors, allergic comorbidity, and IgE sensitization and investigated associations with asthma markers.Rerults: A 4-class solution of asthma trajectories was identified: never/infrequent (n = 3291 [80.4%]), early-onset transient (n = 307 [7.5%]), adolescent-onset (n = 261 [6.4%]), and persistent asthma (n = 230 [5.6%]). Uncontrolled asthma was equally prevalent in the adolescent-onset and persistent asthma trajectory groups, at both age 16 (41.7% vs 42.4%; P = .90) and 24 years (53.7% vs 52.4%; P = .81). The persistent asthma trajectory group had a higher proportion of eosinophil counts greater than or equal to 0.3 (109 cells/L) at age 24 years compared with the adolescent-onset trajectory group (31.0% vs 18.5%; P < .01).Conclusions: The adolescent-onset and persistent asthma trajectory groups had equal burdens of asthma control in adolescence and young adulthood. However, the persistent asthma trajectory group showed more signs of type 2 inflammation than the adolescent-onset trajectory group. This unbiased approach highlights the need of identifying patients with adolescent asthma to optimize care, because they suffer the same lack of asthma control as those with persistent asthma.
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| 2. |
- Dahlenborg, Hanna, et al.
(författare)
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Effect of shell microstructure on oil migration and fat bloom development in model pralines
- 2015
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Ingår i: Food Structure. - : Elsevier BV. - 2213-3291. ; 5, s. 51-65
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Tidskriftsartikel (refereegranskat)abstract
- This study investigated the influence of shell microstructure on oil migration and fat bloom development in chocolate model systems. The microstructure of the model shells was varied by means of tempering or seeding cocoa butter and the addition of non-fat particles. Further, the impact of different storage conditions was studied. By using a set of novel analytical techniques the migration rate could be connected to the development of fat bloom at the surface. The non-seeded cocoa butter samples showed significantly higher rate of migration together with the highest rate of developed fat bloom, whereas the over-seeded cocoa butter samples showed low migration rate and low rate of fat bloom development. Addition of particles (sugar, cocoa powder and defatted cocoa powder) proved to have a significant impact on the microstructure, since these samples showed a substantially higher rate of migration and fat bloom development compared to seeded cocoa butter samples. Molecular diffusion could not explain the migration behaviour, thus, convective flow is suggested as an important contribution in addition to the molecular diffusion.
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| 3. |
- Hagsten, Carin, et al.
(författare)
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Composition and structure of high temperature dairy fouling
- 2016
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Ingår i: Food Structure. - : Elsevier BV. - 2213-3291. ; 7, s. 13-20
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Tidskriftsartikel (refereegranskat)abstract
- The fouling structure and composition is dependent on the product, but also on the heating process applied to it. The structure will have profound effect on the cleaning process and the down time in the production plant. Here, the structure of high temperature (137 °C) milk fouling has been investigated, which so far has not been sufficiently studied in a systematic way. This particular fouling has a high content of the mineral calcium phosphate and a relatively low concentration of protein. Wide angle X-ray diffraction (WAXD) reveals a crystalline structure of calcium phosphate in agreement to the chemical analysis of the bulk layer. Microscopic investigations visualize the heterogeneous structure and energy dispersive X-ray spectroscopy (EDX) shows a spatial variation of the elements through the radius of the sample.
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| 4. |
- Hagsten, Carin, et al.
(författare)
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Structural and compositional changes during UHT fouling removal-Possible mechanisms of the cleaning process
- 2019
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Ingår i: Food Structure. - : Elsevier BV. - 2213-3291. ; 21
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Tidskriftsartikel (refereegranskat)abstract
- Ultra-high temperature (UHT) treatment of milk forms a deposit or fouling in the processing equipment that is mineral-based with an enclosed protein network. This study addresses the fundamental mechanisms that control the removal of this deposit. For this purpose, the structural and compositional changes during the cleaning process have been studied. The structure analysis was performed with scanning electron microscopy (SEM) and confocal laser scanning microscopy (CLSM) on samples that were quenched at different stages of the cleaning process. It was found for acid cleaning that the mineral content is rapidly decreasing in the fouling layer as the cleaning continues, but there is still an intact protein structure with the similar thickness as the original fouling. For alkali cleaning, part of the protein structure was subsequently removed from the outside towards the stainless steel as a function of time, while the mineral structure was mostly remaining. The break-up of the organic network structure, which likely involves depolyrnerization of protein aggregates, were found to control the cleaning efficiency. The weakening of the protein network facilitates the removal of the UHT fouling layer during the acid cleaning step and allow for an efficient cleaning cycle. The chemical reactions that occur within the fouling layer between the hydroxyl ions and the protein network was modeled according to a depolymerization reaction and a mechanistic model of the cleaning process is presented.
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| 5. |
- Munoz-Ibanez, Marta, et al.
(författare)
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The microstructure and component distribution in spray-dried emulsion particles
- 2016
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Ingår i: Food Structure. - : Elsevier BV. - 2213-3291. ; 8, s. 16-24
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Tidskriftsartikel (refereegranskat)abstract
- Microencapsulation by spray drying of oil-in-water (o/w) emulsions provides a means to encapsulate functional lipophilic ingredients. The active ingredient is dispersed in continuous solid phase providing protection. However, the encapsulation efficiency depends on the microstructure and morphology of the dry particles influenced by several mechanisms occurring during processing such as oil droplet breakup during atomization, ingredient diffusivity, interfacial adsorption of surface active ingredients, and drying kinetics. In this work, sunflower oil (model for lipophilic compounds) was encapsulated in solid particles composed of acacia gum and maltodextrin DE12. Three powders with different initial emulsion size (e.g. about 0.1 and 1 μm) and atomized under high and low shear rate were analysed for the morphology and distribution of oil droplets and matrix constituents within the solid particle (20–100 μm). The microscopic (optical, SEM, LVSEM, confocal Raman), spectroscopic (XPS) and analytical (solvent extraction) techniques used were either qualitative or quantitative. Their combination made it possible to determine both the composition at the surface and inside the particle. The surface differs from the bulk in composition, confirming the constituent segregation during spray drying, and depended on the initial emulsion size and atomization conditions that must be controlled for an efficient encapsulation. Especially, the use of confocal Raman microscopy is promising for the study of processstructure-properties relationship.
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| 6. |
- Nuzzo, Marine, et al.
(författare)
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The morphology and internal composition of dried particles from whole milk—From single droplet to full scale drying
- 2017
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Ingår i: Food Structure. - : Elsevier BV. - 2213-3291. ; 13, s. 35-44
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Tidskriftsartikel (refereegranskat)abstract
- Powder structure and functionality are expected to be closely linked to the composition and drying process. In order to understand the optimization of the quality of a powder, e.g. encapsulation efficiency, or wetting and dispersion properties, monitoring of the particle microstructure is an attractive concept. However, to study the impact of different parameters in formulation and drying process on full scale is complicated and expensive, hence, studies on smaller scale, even single particle drying, is a potentially useful complement, as long as the results are comparable. The aim of this study is to compare morphology and internal composition of whole milk particles produced at different dryer scales to assess the development of internal structure in powder formed by spray drying. Whole milk was spray dried in the single particle dryer, laboratory dryer, pilot plant dryer and full scale dryer. The morphology and composition of the particles obtained were analyzed by low vacuum-SEM, confocal Raman microscopy and X-ray photoelectron spectroscopy. Phenomena such as adsorption of surface active compounds at the particle surface and phase segregation are observed to different extent, depending on particle size and drying time. The scale of drying influences the internal microstructure and distribution of components in the particles, and to a small extent also the external morphology. These effects are proposed to be related to the drying times for different droplet sizes, although mechanical handling effects and agglomeration in the full scale dryer may also influence the final morphology of these particles, as well as the surface composition.
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| 7. |
- Pezeshk, Samaneh, et al.
(författare)
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Ultrasound-assisted alkaline pH-shift process effects on structural and interfacial properties of proteins isolated from shrimp by-products
- 2022
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Ingår i: Food Structure. - : Elsevier BV. - 2213-3291. ; 32
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Tidskriftsartikel (refereegranskat)abstract
- This study investigated the effects of alkaline pH-shift processing (pH: 12, 12.5 and 13) combined with ultrasonication (300 W; 0, 10, 20, and 30 min) on the yield and functional characteristics of shrimp proteins. Ultrasound assistant pH-shift processing resulted in a significantly higher protein recovery than the alkaline pH-shifting as maximum protein recovery was obtained at pH 12.5 in combination with sonication for 30 min (25.12%). Applying ultrasonication during the alkaline solubilization remarkably (P < 0.05) when decreased zeta potential and particle size of the recovered shrimp proteins while increasing their surface hydrophobicity, fluorescence intensity, and reactive sulfhydryl content. The combination led to the denaturation of the recovered proteins with a change in their α-helices, β-sheet, random coil and β-turn content. Foaming and emulsifying characteristics of the shrimp proteins were remarkably (P < 0.05) affected by using the combined treatment, however, the progress level was dependent on the ultrasonication time and the solubilization pH. The highest value in emulsifying activity and foaming capacity was obtained in the sample extracted at pH 12.5 in combination with ultrasound for 20 min (300 W). Altogether, applying ultrasonication during the pH-shift processing can help protein isolation from shrimp peeling by-products but the combination should be carefully tuned to achieve maximum protein functionality.
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