Ingegerd Sjöholm

Sökresultat

• 2022

  Structural and immunoendocrine remodeling in gut, pancreas and thymus in weaning rats fed powdered milk diets rich in Maillard reactants

  Dereke, J., Ekblad, E., Weström, B., Erlanson-Albertsson, C., Landin-Olsson, M., Sjöholm, I. & Hillman, M., 2022 dec., I: Scientific Reports. 12, 4039.

  Forskningsoutput: Tidskriftsbidrag › Artikel i vetenskaplig tidskrift › Peer review

  Öppen tillgång

  • Diet 100%
  • Gut 100%
  • Pancreas 100%
  • Glucagon Like Peptide 1 100%
  • Glucagon-Like Peptide-1 100%

• Quality Aspects of Pre-Treated Potato Tubers (Solanum tuberosum L.) After Boiling and Warm-Holding

  Sjölin, K., Sjöholm, I., Rayner, M. & Purhagen, J. K., 2022 juni 12, I: Food & Nutrition Journal. 7, 3, 7 s., 248.

  Forskningsoutput: Tidskriftsbidrag › Artikel i vetenskaplig tidskrift › Peer review

  Öppen tillgång

  • Boiling 100%
  • Potato 100%
  • Sodium 100%
  • Food 33%
  • Evaporation 16%

• A Review of Cooking of Potatoes (Solanum tuberosum L.) Served in Large-Scale Food-Service Systems, Including Industrial Pre-Treatments

  Sjölin, K., Rayner, M., Purhagen, J. & Sjöholm, I., 2022 juni 10, I: Journal of Food Engineering and Technology. 11, 1, s. 22-35 14 s.

  Forskningsoutput: Tidskriftsbidrag › Översiktsartikel › Peer review

  Öppen tillgång

  • Food 100%
  • Potato 100%
  • Cooking 33%
• 2021

  A review of drying methods for improving the quality of dried herbs

  Thamkaew, G., Sjöholm, I. & Galindo, F. G., 2021, I: Critical Reviews in Food Science and Nutrition. 61, 11, s. 1763-1786 24 s.

  Forskningsoutput: Tidskriftsbidrag › Översiktsartikel › Peer review

  Öppen tillgång

  • Dried Herbs 100%
  • Fresh Herbs 100%
• 2020

  Effects of storage conditions on degradation of chlorophyll and emulsifying capacity of thylakoid powders produced by different drying methods

  Östbring, K., Sjöholm, I., Rayner, M. & Erlanson-Albertsson, C., 2020 maj 22, I: Foods. 9, 5, 669.

  Forskningsoutput: Tidskriftsbidrag › Artikel i vetenskaplig tidskrift › Peer review

  Öppen tillgång

  • Appetite 100%
  • Spray Drying 100%
  • Spinach 50%
  • Freeze-Drying 50%
  • Functional Food 50%

• Concentration of citrus fruit juices in membrane pouches with solar energy Part 2: How solar drying setup and juice pretreatment determine the microbiological quality

  Phinney, R., Tivana, L. D., Östbring, K., Sjöholm, I., Dhulappanavar, G., Jeje, I., Guibundana, D. & Rayner, M., 2020 apr., I: Journal of Food Process Engineering. 43, 4, e13377.

  Forskningsoutput: Tidskriftsbidrag › Artikel i vetenskaplig tidskrift › Peer review

  • Citrus Juice 100%
  • Marmalade 60%
  • Lemon Juice 20%
  • Food Preservation 20%

• Concentration of citrus fruit juices in membrane pouches with solar energy Part 1: How solar drying setup and juice pretreatment determine the drying flux

  Phinney, R., Tivana, L. D., Sjöholm, I., Östbring, K., Jeje, I., Guibundana, D. & Rayner, M., 2020, I: Journal of Food Process Engineering. 43, 1, e13335.

  Forskningsoutput: Tidskriftsbidrag › Artikel i vetenskaplig tidskrift › Peer review

  • Juice 100%
  • Citrus Fruits 28%
  • Fruit Juice 28%
• 2019

  Method to assess the drying performance of water vapour-permeable membrane pouches for fruit juice preservation

  Phinney, R., Sjöholm, I., Östbring, K. & Rayner, M., 2019 dec., I: Chemical Engineering Research and Design. 152, s. 433-446 14 s.

  Forskningsoutput: Tidskriftsbidrag › Artikel i vetenskaplig tidskrift › Peer review

  • Fruit Juice 100%
  • Juice 25%
  • Water Activity 25%

• Early and advanced stages of Maillard reaction in infant formulas: Analysis of available lysine and carboxymethyl-lysine

  Aalaei, K., Sjöholm, I., Rayner, M., Teixeira, C. & Tareke, E., 2019 juli 24, I: PLoS ONE. 14, 7, e0220138.

  Forskningsoutput: Tidskriftsbidrag › Artikel i vetenskaplig tidskrift › Peer review

  Öppen tillgång

  • Lysine 100%
  • Maillard Reaction 100%
  • Food 16%
  • Milk 16%
  • Water Activity 16%

• Skim milk powder with high content of Maillard reaction products affect weight gain, organ development and intestinal inflammation in early life in rats

  Hillman, M., Weström, B., Aalaei, K., Erlanson-Albertsson, C., Wolinski, J., Lozinska, L., Sjöholm, I., Rayner, M. & Landin-Olsson, M., 2019 mars 1, I: Food and Chemical Toxicology. 125, s. 78-84 7 s.

  Forskningsoutput: Tidskriftsbidrag › Artikel i vetenskaplig tidskrift › Peer review

  Öppen tillgång

  • Dried Skim Milk 100%

• Chemical methods and techniques to monitor early Maillard reaction in milk products; A review

  Aalaei, K., Rayner, M. & Sjöholm, I., 2019, I: Critical Reviews in Food Science and Nutrition. 59, 12, s. 1829-1839 11 s.

  Forskningsoutput: Tidskriftsbidrag › Översiktsartikel › Peer review

  Öppen tillgång

  • Dairy Product 100%
  • Maillard Reaction 100%
  • Lysine 100%
  • Food 25%
  • Dried Milk 25%
• 2018

  Daily intake of milk powder and risk of celiac disease in early childhood: A nested case-control study

  Hård af Segerstad, E. M., Lee, H. S., Aronsson, C. A., Yang, J., Uusitalo, U., Sjöholm, I., Rayner, M., Kurppa, K., Virtanen, S. M., Norris, J. M., Agardh, D. & TEDDY Study Group, 2018 maj 1, I: Nutrients. 10, 5, 550.

  Forskningsoutput: Tidskriftsbidrag › Artikel i vetenskaplig tidskrift › Peer review

  Öppen tillgång

  • Case-Control Study 100%
  • Dried Milk 100%
  • Autoantibody 50%
  • Diet 16%
  • Genotype 16%

• Characteristics and functionality of appetite-reducing thylakoid powders produced by three different drying processes

  Östbring, K., Sjöholm, I., Sörenson, H., Ekholm, A., Erlanson-Albertsson, C. & Rayner, M., 2018 mars 15, I: Journal of the Science of Food and Agriculture. 98, 4, s. 1554-1565 12 s.

  Forskningsoutput: Tidskriftsbidrag › Artikel i vetenskaplig tidskrift › Peer review

  • Appetite 100%
  • Freeze-Drying 100%
  • Spray Drying 100%
  • Functional Food 50%

• Determination of Cooking Degree of Boiled and Steam Cooked Poatoes (Solanum tuberosum L.) from Physico-Chemical and Sensorial Perspective

  Sjölin, K., Rayner, M., Sjöholm, I. & Purhagen, J., 2018, I: Advances in Food Science and Engineering. 2, 4, s. 146

  Forskningsoutput: Tidskriftsbidrag › Artikel i vetenskaplig tidskrift › Peer review

  Öppen tillgång

  • Potato 100%
  • Cooking 75%
  • Food 25%
  • Boiling 25%

• Kinetics of available lysine in stored commercial skim milk powder at moderate temperatures

  Aalaei, K., Rayner, M. & Sjöholm, I., 2018, I: International Journal of Food Science and Technology. 53, 9, s. 2159-2165

  Forskningsoutput: Tidskriftsbidrag › Artikel i vetenskaplig tidskrift › Peer review

  • Lysine 100%
  • Maillard Reaction 33%
• 2017

  The Impact of Different Drying Techniques and Controlled Storage on the Development of Advanced Glycation End Products in Skim Milk Powders Using Isotope Dilution ESI-LC-MS/MS

  Aalaei, K., Sjöholm, I., Rayner, M. & Tareke, E., 2017 sep., I: Food and Bioprocess Technology. 10, 9, s. 1704-1714

  Forskningsoutput: Tidskriftsbidrag › Artikel i vetenskaplig tidskrift › Peer review

  Öppen tillgång

  • Electrospray Ionization 100%
  • Liquid Chromatography Mass Spectrometry 100%
  • Tandem Mass Spectrometry 100%
  • Lysine 100%
  • Maillard Reaction 20%

• Milk powder in relation to gluten intake and the risk of celiac disease during early childhood: a Swedish case-control study.

  Hård af Segerstad, E. M., Lee, H-S., Andrén Aronsson, C., Yang, J., Uusitalo, U. M., Sjöholm, I., Rayner, M., Kurppa, K., Lernmark, A., Virtanen, S. M., Norris, J., Agardh, D. & TEDDY Study Group, 2017.

  Forskningsoutput: Konferensbidrag › Poster › Peer review

  Fil
  17 Nedladdningar (Pure)
• 2016

  Storage stability of freeze-dried, spray-dried and drum-dried skim milk powders evaluated by available lysine

  Aalaei, K., Rayner, M. & Sjöholm, I., 2016 nov. 1, I: LWT - Food Science and Technology. 73, s. 675-682 8 s.

  Forskningsoutput: Tidskriftsbidrag › Artikel i vetenskaplig tidskrift › Peer review

  • Lysine 100%
  • Maillard Reaction 16%
  • Orange 16%

• Application of a dye-binding method for the determination of available lysine in skim milk powders.

  Aalaei, K., Rayner, M., Tareke, E. & Sjöholm, I., 2016, I: Food Chemistry. 196, s. 815-820

  Forskningsoutput: Tidskriftsbidrag › Artikel i vetenskaplig tidskrift › Peer review

  • Lysine 100%
  • Casein 25%
  • Dried Milk 25%
  • Maillard Reaction 25%
  • Orange 25%
• 2015

  Characterization of volatile components extracted from Vangueria infausta (African medlar) by using GC-MS

  Ráice, R., Sjöholm, I., Wang, H-L. & Bergenståhl, B., 2015, I: The Journal of Essential Oil Research. 27, 1, s. 76-81

  Forskningsoutput: Tidskriftsbidrag › Artikel i vetenskaplig tidskrift › Peer review

  Öppen tillgång

  • Ethyl Hexanoate 100%
  • Methyl Hexanoate 100%
  • Gas Chromatography Mass Spectrometry (GCMS) 100%
  • Ethyl Octanoate 100%
  • Methyl Octanoate 100%

• Effect of storage time and temperature on stability of bioactive compounds in aseptically packed beverages prepared from rose hips and sea buckthorn berries

  Andersson, S. C., Ekholm, A., Johansson, E., Olsson, M. E., Sjöholm, I., Nyberg, L., Nilsson, A. & Rumpunen, K., 2015, I: Agricultural and Food Science. 24, 4, s. 273-288

  Forskningsoutput: Tidskriftsbidrag › Artikel i vetenskaplig tidskrift › Peer review

  • Beverage 100%
  • Bioactive Compound 100%
  • Oil 57%
  • Vitamin C 42%
  • Wheat 28%

• Solar assisted pervaporation (SAP) for preserving and utilizing fruits in developing countries

  Phinney, R., Rayner, M., Sjöholm, I., Tivana, L. & Dejmek, P., 2015.

  Forskningsoutput: Konferensbidrag › Konferenspaper, ej i proceeding/ej förlagsutgivet › Peer review

  • Pouches 100%
  • Pervaporation 100%
  • Fruit Juice 75%
  • Food 50%
  • Juice 50%

• The Loss of Aroma Components of the Fruit of Vangueria infausta L. (African Medlar) After Convective Drying

  Ráice, R., Chiau, E., Sjöholm, I. & Bergenståhl, B., 2015, I: Drying Technology. 33, 8, s. 887-895

  Forskningsoutput: Tidskriftsbidrag › Artikel i vetenskaplig tidskrift › Peer review

  Öppen tillgång

  • Fruit 100%
  • Raw Fruit 33%
  • Gas Chromatography Techniques 33%
• 2014

  The effect of heat treatment of thylakoids on their ability to inhibit in vitro lipase/co-lipase activity.

  Östbring, K., Rayner, M., Sjöholm, I., Otterström, J., Albertsson, P-Å., Emek, S. C. & Erlanson-Albertsson, C., 2014, I: Food & Function. 5, 9, s. 2157-2165

  Forskningsoutput: Tidskriftsbidrag › Artikel i vetenskaplig tidskrift › Peer review

  Fil

  • Appetite 100%
  • Functional Food 100%
  • Olive 100%
  • Pancreatic Lipase 100%
  • Triacylglycerol Lipase 100%
  265 Nedladdningar (Pure)
• 2013

  Dietary fiber, organic acids and minerals in selected wild edible fruits of Mozambique.

  Magaia, T., Uamusse, A., Sjöholm, I. & Skog, K., 2013, I: SpringerPlus. 2, 1, 88.

  Forskningsoutput: Tidskriftsbidrag › Artikel i vetenskaplig tidskrift › Peer review

  Öppen tillgång

  • Fruit 100%
  • Dietary Fiber 100%
  • Diet 20%
  • Rural Community 20%
  • African 20%

• Proximate analysis of five wild fruits of mozambique.

  Magaia, T., Uamusse, A., Sjöholm, I. & Skog, K., 2013, I: The Scientific World Journal. 2013, 601435.

  Forskningsoutput: Tidskriftsbidrag › Artikel i vetenskaplig tidskrift › Peer review

  Öppen tillgång

  • Proximates 100%
  • Salacia 50%
  • Landolphia 25%
  • Fruit Pulp 25%
  • Sclerocarya birrea 25%

• Softening of dried Vangueria infausta (African medlar) using maltodextrin and sucrose

  Chiau, E., Cruz Francisco, J. D., Bergenståhl, B. & Sjöholm, I., 2013, I: African Journal of Food Science. 7, 10, s. 382-391

  Forskningsoutput: Tidskriftsbidrag › Artikel i vetenskaplig tidskrift › Peer review

  Öppen tillgång

  • Water Activity 100%
  • Fruit 50%
• 2012

  Osmotic processing: Effects of osmotic medium composition on the kinetics and texture of apple tissue

  Mavroudis, N. E., Gidley, M. J. & Sjöholm, I., 2012, I: Food Research International. 48, 2, s. 839-847

  Forskningsoutput: Tidskriftsbidrag › Artikel i vetenskaplig tidskrift › Peer review

  • Tissues 100%
  • Solution 100%
  • Apple 100%
  • Kinetics 100%
  • Temperature 33%
• 2011

  Effect of steam cooking on the residual enzymatic activity of potatoes cv. Agria

  Alessandrini, L., Romani, S., Rocculi, P., Sjöholm, I. & Dalla Rosaa, M., 2011, I: Journal of the Science of Food and Agriculture. 91, 12, s. 2140-2145

  Forskningsoutput: Tidskriftsbidrag › Artikel i vetenskaplig tidskrift › Peer review

  • Potato 100%
  • Cooking 100%
• 2010

  Acrylamide in crisps: Effect of blanching studied on long-term stored potato clones

  Viklund, G., Olsson, K. M., Sjöholm, I. & Skog, K., 2010, I: Journal of Food Composition and Analysis. 23, 2, s. 194-198

  Forskningsoutput: Tidskriftsbidrag › Artikel i vetenskaplig tidskrift › Peer review

  • Potato 100%
  • Asparagine 42%
  • Food 14%
  • Amino Acids 14%
  • Maillard Reaction 14%

• Post harvest improvement of zeaxanthin content of vegetables

  Clausén, M., Huang, S., Emek, S. C., Sjöholm, I. & Åkerlund, H-E., 2010, I: Journal of Food Engineering. 98, 2, s. 192-197

  Forskningsoutput: Tidskriftsbidrag › Artikel i vetenskaplig tidskrift › Peer review

  • Postharvest 100%
  • Vegetable 100%
  • Spinach 25%
  • Enzyme 12%
  • Diet 12%
• 2008

  Acrylamide in home-prepared roasted potatoes

  Skog, K., Viklund, G., Olsson, K. & Sjöholm, I., 2008, I: Molecular Nutrition and Food Research. 52, 3, s. 307-312

  Forskningsoutput: Tidskriftsbidrag › Artikel i vetenskaplig tidskrift › Peer review

  • Potato 100%
  • Roasting 22%
  • Pan Frying 22%
  • Asparagine 11%
  • Cooking 11%

• A study on the use of empirical models to predict the formation of acrylamide in potato crisps

  Knol, J. J., Viklund, G., Linssen, J. P. H., Sjöholm, I., Skog, K. & van Boekel, M. A. J. S., 2008, I: Molecular Nutrition and Food Research. 52, 3, s. 313-321

  Forskningsoutput: Tidskriftsbidrag › Artikel i vetenskaplig tidskrift › Peer review

  • Potato 100%
  • Oil 14%

• Heterocyclic amine formation during frying of frozen beefburgers

  Hallgard, E., Kovácsné Oroszvári, B., Tornberg, E., Sjöholm, I. & Skog, K., 2008, I: International Journal of Food Science & Technology. 43, 1, s. 62-68

  Forskningsoutput: Tidskriftsbidrag › Artikel i vetenskaplig tidskrift › Peer review

  • Mass Transfer 100%

• Impact of harvest year on amino acids and sugars in potatoes and effect on acrylamide formation during frying

  Viklund, G., Olsson, K., Sjöholm, I. & Skog, K., 2008, I: Journal of Agricultural and Food Chemistry. 56, 15, s. 6180-6184

  Forskningsoutput: Tidskriftsbidrag › Artikel i vetenskaplig tidskrift › Peer review

  • Potato 100%
  • Amino Acids 100%
  • Asparagine 66%
  • Maillard Reaction 66%
  • Glycation 66%

• Variety and storage conditions affect the precursor content and amount of acrylamide in potato crisp

  Viklund, G., Sjöholm, I., Skog, K. & Olsson, K. M., 2008, I: Journal of the Science of Food and Agriculture. 88, 2, s. 305-312

  Forskningsoutput: Tidskriftsbidrag › Artikel i vetenskaplig tidskrift › Peer review

  • Storage Conditions 100%
  • Potato 100%
  • Asparagine 62%
  • Clone 37%
  • Reducing Sugar 37%
• 2007

  An experimental set-up for studying acrylamide formation in potato crisps

  Viklund, G., Mendoza, F., Sjöholm, I. & Skog, K., 2007, I: LWT - Food Science and Technology. 40, 6, s. 1066-1071

  Forskningsoutput: Tidskriftsbidrag › Artikel i vetenskaplig tidskrift › Peer review

  • Potato 100%
  • Liquid Chromatography Tandem Mass Spectrometry 14%

• Effect of long-term storage and blanching pre-treatments on the osmotic dehydration kinetics of carrots (Daucus carota L. cv. Nerac)

  Escobar, M. P., Gomez, F., Wadsö, L., Najera, J. R. & Sjöholm, I., 2007, I: Journal of Food Engineering. 81, 2, s. 313-317

  Forskningsoutput: Tidskriftsbidrag › Artikel i vetenskaplig tidskrift › Peer review

  • Carrot 100%
  • Osmotic Dehydration 100%
  • Mass Transfer 16%

• Effects of the application of anti-browning substances on the metabolic activity and sugar composition of fresh-cut potatoes

  Rocculi, P., Gomez, F., Mendoza, F., Wadsö, L., Romani, S., Dalla Rosa, M. & Sjöholm, I., 2007, I: Postharvest Biology and Technology. 43, 1, s. 151-157

  Forskningsoutput: Tidskriftsbidrag › Artikel i vetenskaplig tidskrift › Peer review

  • Potato 100%
  • Cysteine 66%
  • Vitamin C 33%

• Plant Stress Physiology: Opportunities and Challenges for the Food Industry.

  Gomez, F., Sjöholm, I., Rasmusson, A., Widell, S. & Kaack, K., 2007, I: Critical Reviews in Food Science and Nutrition. 47, 8, s. 749-763

  Forskningsoutput: Tidskriftsbidrag › Översiktsartikel › Peer review

  • Food 100%
  • Vegetable 100%
  • Fruit 100%
• 2006

  Permeability and mass transfer as a function of the cooking temperature during the frying of beefburgers

  Oroszvari, B. K., Sofia Rocha, C., Sjöholm, I. & Tornberg, E., 2006, I: Journal of Food Engineering. 74, 1, s. 1-12

  Forskningsoutput: Tidskriftsbidrag › Artikel i vetenskaplig tidskrift › Peer review

  • Meat 100%
  • Cooking 100%
  • Mass Transfer 100%

• Principles of Postharvest Physiology Applied to the Minimal Processing of Biological Materials

  Gomez, F., Sjöholm, I., Wadsö, L., Rasmusson, A., Widell, S. & Kaack, K., 2006, Advances in Postharvest Technologies for Horticultural Crops. Noureddine, B. & Norio, S. (red.). Research Signpost, s. 41-58

  Forskningsoutput: Kapitel i bok/rapport/Conference proceeding › Kapitel samlingsverk › Forskning › Peer review

• The mechanisms controlling heat and mass transfer on frying of beefburgers

  Kovácsné Oroszvári, B., Bayod, E., Sjöholm, I. & Tornberg, E., 2006, (Submitted) s. 465-466.

  Forskningsoutput: Konferensbidrag › Konferenspaper, ej i proceeding/ej förlagsutgivet › Peer review

• The mechanisms controlling heat and mass transfer on frying of beefburgers. III. Mass transfer evolution during frying

  Kovácsné Oroszvári, B., Bayod, E., Sjöholm, I. & Tornberg, E., 2006, I: Journal of Food Engineering. 76, 2, s. 169-178

  Forskningsoutput: Tidskriftsbidrag › Artikel i vetenskaplig tidskrift › Peer review

  • Mass Transfer 100%
  • Burger 66%
  • Meat 66%
  • Cooking 33%

• 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., 2006, I: Industries alimentaires et agricoles (Ind. aliment. agric.). 123, 4-5, s. 18-21

  Forskningsoutput: Tidskriftsbidrag › Artikel i vetenskaplig tidskrift › Peer review

  • Frying 100%
  • Passer 100%
  • Steak 100%
  • Mechanisms 100%
  • Structure 100%
• 2005

  Accelerated storage and isothermal microcalorimetry as methods of predicting carrot juice shelf-life

  Alklint, C., Wadsö, L. & Sjöholm, I., 2005, I: Journal of the Science of Food and Agriculture. 85, 2, s. 281-285

  Forskningsoutput: Tidskriftsbidrag › Artikel i vetenskaplig tidskrift › Peer review

  • Carrot Juice 100%
  • Microbial Flora 66%
  • Juice 33%

• Isothermal calorimetry approach to evaluate the effect of tissue wounding on vegetable metabolism

  Wadsö, L., Galindo, FG., Sjöholm, I. & Rocculi, P., 2005, Proceedings of the 5th International Postharvest Symposium, Vols 1-3. International Society for Horticultural Science (ISHS), s. 1977-1982

  Forskningsoutput: Kapitel i bok/rapport/Conference proceeding › Konferenspaper i proceeding › Peer review

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

• On the induction of cold acclimation in carrots (Daucus carota L.) and its influence on storage performance

  Gomez, F., Elias, L., Gekas, V., Herppich, WB., Smallwood, M., Sommarin, M., Worrall, D. & Sjöholm, I., 2005, I: Food Research International. 38, 1, s. 29-36

  Forskningsoutput: Tidskriftsbidrag › Artikel i vetenskaplig tidskrift › Peer review

  • Acclimation 100%
  • Carrot 100%
  • Temperature 33%
  • Climate 22%
  • Fields 22%

• The mechanisms controlling heat and mass transfer on frying of beefburgers. Part 2: The influence of the pan temperature and patty diameter

  Kovácsné Oroszvári, B., Bayod, E., Sjöholm, I. & Tornberg, E., 2005, I: Journal of Food Engineering. 71, 1, s. 18-27

  Forskningsoutput: Tidskriftsbidrag › Artikel i vetenskaplig tidskrift › Peer review

  • Thawing 100%
  • Mass Transfer 100%
  • Processed Meat 50%
  • Meat 50%
  • Cooking 50%

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

  Kovácsné Oroszvári, B., Bayod, E., Sjöholm, I. & Tornberg, E., 2005, (Submitted).

  Forskningsoutput: Konferensbidrag › Konferenspaper, ej i proceeding/ej förlagsutgivet › Peer review