Ingegerd Sjöholm

Search results

• 2005

  The mechanisms controlling heat and mass transfer on frying of beetburgers. I. The influence of the composition and comminution of meat raw material

  Kovácsné Oroszvári, B., Sjöholm, I. & Tornberg, E., 2005, In: Journal of Food Engineering. 67, 4, p. 499-506

  Research output: Contribution to journal › Article › peer-review

  • Mass Transfer 100%
  • Meat 50%
  • Burger 25%
  • Thawing 25%
  • Evaporation 25%

• The potential of isothermal calorimetry in monitoring and predicting quality changes during processing and storage of minimally processed fruits and vegetables

  Gomez, F., Rocculi, P., Wadsö, L. & Sjöholm, I., 2005, In: Trends in Food Science & Technology. 16, 8, p. 325-331

  Research output: Contribution to journal › Article › peer-review

  • Processed Vegetable 100%
  • Processed Fruit 100%
  • Food 50%

• Tissue damage in heated carrot slices. Comparing mild hot water blanching and infrared heating

  Gomez, F., Toledo, R. T. & Sjöholm, I., 2005, In: Journal of Food Engineering. 67, 4, p. 381-385

  Research output: Contribution to journal › Article › peer-review

  • Hot Water 100%
  • Carrot 100%
  • Infrared Heating 100%
  • Characteristics 33%
  • Pretreatment 33%

• Use of isothermal calorimetry to monitor and predict quality and shelf-life of minimally processed fruits and vegetables

  Rocculi, P., Romani, S., Dalla Rosa, M., Galindo, F. G., Sjöholm, I. & Wadsö, L., 2005, In: Industrie Alimentari. 44, 450, p. 841-846

  Research output: Contribution to journal › Article

  • Processed Vegetable 100%
  • Processed Fruit 100%
• 2004

  Addition of Various Carbohydrates to Beef Burgers Affects the Formation of Heterocyclic Amines during Frying

  Hallgard, E., Sjöholm, I., Nyman, M. & Skog, K., 2004, In: Journal of Agricultural and Food Chemistry. 52, 25, p. 7561-7566

  Research output: Contribution to journal › Article › peer-review

  • Burger 100%
  • Beef 100%
  • Heterocyclic Amine 100%
  • Amine 100%
  • Potato 42%

• Analysis of temperature distribution in potato tissue during blanching and its effect on the absolute residual pectin methylesterase activity

  Gonzalez-M, G., Ahrne, L., Gekas, V. & Sjöholm, I., 2004, In: Journal of Food Engineering. 65, 3, p. 433-441

  Research output: Contribution to journal › Article › peer-review

  • Potato 100%

• Antioxidants, low molecular weight carbohydrates, and total antioxidant capacity in strawberries (Fragaria x ananassa): Effects of cultivar, ripening, and storage

  Olsson, M. E., Ekvall, J., Gustavsson, K. E., Nilsson, J., Pillai, D., Sjöholm, I., Svensson, U., Åkesson, B. & Nyman, M., 2004, In: Journal of Agricultural and Food Chemistry. 52, 9, p. 2490-2498

  Research output: Contribution to journal › Article › peer-review

  • Concentration 100%
  • Molecular Mass 100%
  • Antioxidant Agent 100%
  • Antioxidant Capacity 100%
  • Antioxidant 100%

• Applying biochemical and physiological principles in the industrial freezing of vegetables: a case study on carrots

  Gomez, F. & Sjöholm, I., 2004, In: Trends in Food Science & Technology. 15, 1, p. 39-43

  Research output: Contribution to journal › Letter › peer-review

  • Vegetable 100%
  • Carrot 100%

• Changes in the carrot (Daucus carota L. cv. Nerac) cell wall during storage

  Gomez, F., Bråthen, E., Knutsen, S. H., Sommarin, M., Gekas, V. & Sjöholm, I., 2004, In: Food Research International. 37, 3, p. 225-232

  Research output: Contribution to journal › Article › peer-review

  • Carrot 100%
  • Cross-Link 33%
  • Cross Linking 33%
  • Protein 16%
  • Carbohydrate Analysis 16%

• Effect of tissue wounding on the results from calorimetric measurements of vegetable respiration

  Wadsö, L., Gomez, F., Sjöholm, I. & Rocculi, P., 2004, In: Thermochimica Acta. 422, 1-2, p. 89-93

  Research output: Contribution to journal › Article › peer-review

  • Heat Production 100%
  • Isothermal 100%
  • Production Rate 66%
  • Metabolic Activity 66%
  • Volume Ratio 33%

• Effects of modified atmosphere on shelf-life of carrot juice

  Alklint, C., Wadsö, L. & Sjöholm, I., 2004, In: Food Control. 15, 2, p. 131-137

  Research output: Contribution to journal › Article › peer-review

  • Carrot Juice 100%
  • Nitrogen 25%
  • Calorimetry 25%

• Effects of type of packaging material on shelf-life of fresh broccoli by means of changes in weight, colour and texture

  Jacobsson, A., Nielsen, T. & Sjöholm, I., 2004, In: European Food Research and Technology. 218, 2, p. 157-163

  Research output: Contribution to journal › Article › peer-review

  • Broccoli 100%
  • Ethylene 28%
  • Cabbage 14%
  • Ethylene Absorber 14%

• Factors affecting quality and postharvest properties of vegetables: Integration of water relations and metabolism

  Gomez, F., Herppich, W., Gekas, V. & Sjöholm, I., 2004, In: Critical Reviews in Food Science and Nutrition. 44, 3, p. 139-154

  Research output: Contribution to journal › Article › peer-review

  • Water 100%
  • Postharvest 100%
  • Vegetable 100%
  • Fields 16%
  • Physiology 16%

• Influence of cold acclimation on the mechanical strength of carrot (Daucus carota L.) tissue

  Gomez, F., Vaughan, D., Herppich, W., Smallwood, M., Sommarin, M., Gekas, V. & Sjöholm, I., 2004, In: European Journal of Horticultural Science. 69, 6, p. 229-234

  Research output: Contribution to journal › Article › peer-review

  • Mechanical Strength 100%
  • Taproot 85%
  • Protein 50%
  • Antifreeze Protein 28%
  • Temperature 25%

• Influence of packaging material and storage condition on the sensory quality of broccoli

  Jacobsson, A., Nielsen, T., Sjöholm, I. & Wendin, K., 2004, In: Food Quality and Preference. 15, 4, p. 301-310

  Research output: Contribution to journal › Article › peer-review

  • Sensory Quality 100%
  • Broccoli 100%
  • Cooking 25%
  • Descriptive Analysis 25%
  • Ethylene 12%

• Influence of temperature, modified atmosphere packaging, and heat treatment on aroma compounds in broccoli

  Jacobsson, A., Nielsen, T. & Sjöholm, I., 2004, In: Journal of Agricultural and Food Chemistry. 52, 6, p. 1607-1614

  Research output: Contribution to journal › Article › peer-review

  • Reaction Temperature 100%
  • Flavouring Agent 100%
  • Modified Atmosphere Packaging 100%
  • Broccoli 100%
  • Carbon Dioxide 75%

• Isothermal calorimetry approach to evaluate tissue damage in carrot slices upon thermal processing

  Gomez, F., Toledo, RT., Wadsö, L., Gekas, V. & Sjöholm, I., 2004, In: Journal of Food Engineering. 65, 2, p. 165-173

  Research output: Contribution to journal › Article › peer-review

  • Isothermal 100%
  • Inactivation 100%
  • Carrot 100%
  • Stages 50%
  • Frozen Storage 50%

• Osmotic-treatment-induced cell death and osmotic processing kinetics of apples with characterised raw material properties

  Mavroudis, N., Dejmek, P. & Sjöholm, I., 2004, In: Journal of Food Engineering. 63, 1, p. 47-56

  Research output: Contribution to journal › Article › peer-review

  • Apple 100%

• Studies on some raw material characteristics in different Swedish apple varieties

  Mavroudis, N., Dejmek, P. & Sjöholm, I., 2004, In: Journal of Food Engineering. 62, 2, p. 121-129

  Research output: Contribution to journal › Article › peer-review

  • Apple 100%
  • Mass Transfer 12%
  • Apple Juice 12%

• The mechanisms controlling heat and mass transfer on frying of Beefburgers in a double-sided pan fryer

  Kovácsné Oroszvári, B., Bayod, E., Sjöholm, I. & Tornberg, E., 2004, (Submitted).

  Research output: Contribution to conference › Paper, not in proceeding › peer-review
• 2003

  Biochemical aspects of carrot processing

  Gomez, F., Sommarin, M., Sjöholm, I., Smallwood, M., Knutsen, SH. & Herppich, W., 2003, International Symposium on Future Technologies for Food Production and Future Food Scientists, Proceedings. SIK - Svenska Livsmedelsinstitutet, p. 87-87

  Research output: Chapter in Book/Report/Conference proceeding › Paper in conference proceeding › peer-review

• Cold acclimation of carrots during storage mechanical properties and antifreezing protein.

  Gomez, F., Sommarin, M., Gekas, V. & Sjöholm, I., 2003, Acta horticulturae : technical communications of ISHS. Verlinden, B. E., Nicolai, B. M. & De Baerdemaeker, J. (eds.). International Society for Horticultural Science (ISHS), Vol. 599. p. 699-703

  Research output: Chapter in Book/Report/Conference proceeding › Paper in conference proceeding › peer-review

  • Protein 100%
  • Acclimation 100%
  • Carrot 100%
  • Cell Wall 40%
  • Slicing 20%

• Effect of high processing temperatures on the cell membrane integrity of potato tissue

  Gonzalez-M, G., Sjöholm, I., Gekas, V. & Ahrne, L., 2003, International Symposium on Future Technologies for Food Production and Future Food Scientists, Proceedings. SIK - Svenska Livsmedelsinstitutet, p. 108-108

  Research output: Chapter in Book/Report/Conference proceeding › Paper in conference proceeding › peer-review

• Effect of high water-holding capacity on the formation of heterocyclic amines in fried beefburgers.

  Hallgard, E., Sjöholm, I. & Skog, K., 2003, In: Journal of Agricultural and Food Chemistry. 51, 15, p. 4472-4477

  Research output: Contribution to journal › Article › peer-review

  • Cooking 100%
  • Water Holding Capacity 100%
  • Sodium 50%
  • Meat 50%

• Folate content in strawberries (Fragina x ananassa): Effects of cultivar, ripeness, year of harvest, storage, and commercial processing.

  Strålsjö, L. M., Witthoft, C. M., Sjöholm, I. & Jägerstad, M. I., 2003, In: Journal of Agricultural and Food Chemistry. 51, 1, p. 128-133

  Research output: Contribution to journal › Article › peer-review

  • Cultivars 100%

• Heat and mass transfer during frying of beefburgers

  Kovácsné Oroszvári, B., Tejedor, EB., Sjöholm, I. & Tornberg, E., 2003, International Symposium on Future Technologies for Food Production and Future Food Scientists, Proceedings. SIK - Svenska Livsmedelsinstitutet, p. 109-109

  Research output: Chapter in Book/Report/Conference proceeding › Paper in conference proceeding › peer-review

• Improvement of Texture by Modifying Processing Conditions

  Ahrné, L., Gonzalez-Martinez, G., Sjöholm, I. & Nilsson, K., 2003, ISHS Acta Horticulturae. Tijskens, L. M. M. & Vollebregt, H. M. (eds.). ISHS, Vol. 604. p. 277-277

  Research output: Chapter in Book/Report/Conference proceeding › Paper in conference proceeding › peer-review

  • Potato 100%
  • Vegetable 22%
  • Fruit 22%
  • Water Holding Capacity 22%
  • Boiling 11%

• Influence of packaging material and storage temperature on texture, colour, and weight of broccoli.

  Jacobsson, A., Nielsen, T. & Sjöholm, I., 2003, ISHS Acta Horticulturae. Oosterhaven, J. & Peppelenbos, H. W. (eds.). ISHS, Vol. 600. p. 323-323

  Research output: Chapter in Book/Report/Conference proceeding › Paper in conference proceeding › peer-review

  • Broccoli 100%
  • Vegetable 16%
  • Cabbage 16%

• Isothermal calorimetry, applied on shelf-life determination for development of fresh juice

  Alklint, C., Wadsö, I. & Sjöholm, I., 2003, International Symposium on Future Technologies for Food Production and Future Food Scientists, Proceedings. SIK - Svenska Livsmedelsinstitutet, p. 94-94

  Research output: Chapter in Book/Report/Conference proceeding › Paper in conference proceeding › peer-review

• Mechanisms and prevention of plant tissue collapse during dehydration: A critical review.

  Prothon, F., Ahrne, L. & Sjöholm, I., 2003, In: Critical Reviews in Food Science and Nutrition. 43, 4, p. 447-479

  Research output: Contribution to journal › Review article › peer-review

  • Food 100%
  • Vegetable 100%
  • Fruit 100%
  • Rehydration 100%
  • Plant Product 50%

• Role of semi-permeable coatings in osmotic dehydration of strawberries

  Ogonek, A., Sjöholm, I. & Lenart, A., 2003, International Symposium on Future Technologies for Food Production and Future Food Scientists, Proceedings. SIK - Svenska Livsmedelsinstitutet, p. 112-112

  Research output: Chapter in Book/Report/Conference proceeding › Paper in conference proceeding › peer-review

• The effect of packaging material on the sensory properties of broccoli.

  Jacobsson, A., Nielsen, T., Wendlin, K. & Sjöholm, I., 2003, ISHS Acta Horticulturae. Verlinden, B. E., Nicolai, B. M. & De Baerdemaeker, J. (eds.). ISHS, Vol. 599. p. 323-323

  Research output: Chapter in Book/Report/Conference proceeding › Paper in conference proceeding › peer-review

  • Broccoli 100%
  • Sensory Properties 100%
  • Descriptive Analysis 20%
  • Cabbage 10%
  • Ethylene Absorber 10%

• The Effects of Packaging Material on Sensory Properties of Broccoli

  Jacobsson, A., Nielsen, T., Sjöholm, I. & Wendin, K., 2003, In: Acta Horticulturae. 599, p. 91-95

  Research output: Contribution to journal › Published meeting abstract › peer-review

• Total folate content and retention in rosehips (Rosa ssp.) after drying.

  Strålsjö, L., Alklint, C., Olsson, M. E. & Sjöholm, I., 2003, In: Journal of Agricultural and Food Chemistry. 51, 15, p. 4291-4295

  Research output: Contribution to journal › Article › peer-review

  • Vitamin C 100%
  • Water Activity 50%
• 2002

  Heat and mass transfer in chicken breasts - effect on PhIP formation

  Persson, E., Sjöholm, I. & Skog, K., 2002, In: European Food Research and Technology. 214, 6, p. 455-459

  Research output: Contribution to journal › Article › peer-review

  • Cooking 100%
  • Mass Transfer 100%
  • Drip Loss 100%
  • Roasting 50%
  • Pan Frying 50%
• 1999

  Effect of processing on major flavonoids in processed onions, green beans, and peas

  Ewald, C., Fjelkner-Modig, S., Johansson, K., Sjöholm, I. & Åkesson, B., 1999 Feb, In: Food Chemistry. 64, 2, p. 231-235 5 p.

  Research output: Contribution to journal › Article › peer-review