au.\*:("TORNBERG, Eva")
Results 1 to 19 of 19
Selection :
PHYSICOCHEMICAL CHARACTERIZATION OF FRUIT AND VEGETABLE FIBER SUSPENSIONS. I: EFFECT OF HOMOGENIZATIONBENGTSSON, Hanna; TORNBERG, Eva.Journal of texture studies. 2011, Vol 42, Num 4, pp 268-280, issn 0022-4901, 13 p.Article
The mechanisms controlling heat and mass transfer on frying of beefburgers. I. The influence of the composition and comminution of meat raw materialOROSZVARI, Bea Kovacsné; SJÖHOLM, Ingegerd; TORNBERG, Eva et al.Journal of food engineering. 2005, Vol 67, Num 4, pp 499-506, issn 0260-8774, 8 p.Article
Sensory and meat quality traits of pork in relation to post-slaughter treatment and RN genotypeJOSELL, Asa; VON SETH, Gertrud; TORNBERG, Eva et al.Meat science. 2004, Vol 66, Num 1, pp 113-124, issn 0309-1740, 12 p.Article
Possible mechanism for the effect of the RN- allele on pork tendernessJOSELL, Asa; MARTINSSON, Linda; TORNBERG, Eva et al.Meat science. 2003, Vol 64, Num 4, pp 341-350, issn 0309-1740, 10 p.Article
Contribution of pigment content, myoglobin forms and internal reflectance to the colour of pork loin and ham from pure breed pigs = Contribution de la teneur en pigment, les formes de la myoglobine, et le coefficient de reflexion interne à la couleur des côtes de porc et du jambon de lignées pures de porcLINDAHL, Gunilla; LUNDSTRÖM, Kerstin; TORNBERG, Eva et al.Meat science. 2001, Vol 59, Num 2, pp 141-151, issn 0309-1740Article
PHYSICOCHEMICAL CHARACTERIZATION OF FRUIT AND VEGETABLE FIBER SUSPENSIONS. II: EFFECT OF VARIATIONS IN HEAT TREATMENTBENGTSSON, Hanna; WIKBERG, Johanna; TORNBERG, Eva et al.Journal of texture studies. 2011, Vol 42, Num 4, pp 281-290, issn 0022-4901, 10 p.Article
Sensory quality and the incidence of PSE of pork in relation to crossbreed and RN phenotypeJOSELL, Asa; VON SETH, Gertrud; TORNBERG, Eva et al.Meat science. 2003, Vol 65, Num 1, pp 651-660, issn 0309-1740, 10 p.Article
EFFECT OF PHYSICOCHEMICAL PROPERTIES ON THE SENSORY PERCEPTION OF THE TEXTURE OF HOMOGENIZED FRUIT AND VEGETABLE FIBER SUSPENSIONSBENGTSSON, Hanna; HALL, Christina; TORNBERG, Eva et al.Journal of texture studies. 2011, Vol 42, Num 4, pp 291-299, issn 0022-4901, 9 p.Article
A proposed mechanism of tenderising post-rigor beef using high pressure-heat treatmentSIKES, Anita; TORNBERG, Eva; TUME, Ron et al.Meat science. 2010, Vol 84, Num 3, pp 390-399, issn 0309-1740, 10 p.Article
A study of the recovery of the dietary fibres from olive mill wastewater and the gelling ability of the soluble fibre fractionGALANAKIS, Charis M; TORNBERG, Eva; GEKAS, Vassilis et al.Lebensmittel - Wissenschaft + Technologie. 2010, Vol 43, Num 7, pp 1009-1017, issn 0023-6438, 9 p.Article
Dietary fiber suspensions from olive mill wastewater as potential fat replacements in meatballsGALANAKIS, Charis M; TORNBERG, Eva; GEKAS, Vassilis et al.Lebensmittel - Wissenschaft + Technologie. 2010, Vol 43, Num 7, pp 1018-1025, issn 0023-6438, 8 p.Article
Rheological and structural characterization of tomato paste and its influence on the quality of ketchupBAYOD, Elena; WILLERS, Ene Pilman; TORNBERG, Eva et al.Lebensmittel - Wissenschaft + Technologie. 2008, Vol 41, Num 7, pp 1289-1300, issn 0023-6438, 12 p.Article
Dietary fiber, fructooligosaccharides, and physicochemical properties of homogenized aqueous suspensions of yacon (Smallanthus sonchifolius)CASTRO, Alejandra; CESPEDES, Galya; CARBALLO, Sergio et al.Food research international. 2013, Vol 50, Num 1, pp 392-400, issn 0963-9969, 9 p.Article
Permeability and mass transfer as a function of the cooking temperature during the frying of beefburgersOROSZVARI, Bea Kovacsne; ROCHA, Carla Sofia; SJÖHOLM, Ingegerd et al.Journal of food engineering. 2006, Vol 74, Num 1, pp 1-12, issn 0260-8774, 12 p.Article
The mechanisms controlling heat and mass transfer on frying of beefburgers. III. Mass transfer evolution during fryingOROSZVARI, Bea Kovacsné; BAYOD, Elena; SJÖHOLM, Ingegerd et al.Journal of food engineering. 2006, Vol 76, Num 2, pp 169-178, issn 0260-8774, 10 p.Article
The mechanisms controlling heat and mass transfer on frying of beefburgers. Part 2. The influence of the pan temperature and patty diameterKOVACSNE OROSZVARI, Bea; BAYOD, Elena; SJÖHOLM, Ingegerd et al.Journal of food engineering. 2005, Vol 71, Num 1, pp 18-27, issn 0260-8774, 10 p.Article
The mechanisms controlling heat and mass transfer on frying of beef burgers in a double-sided pan fryerKOVACSNE OROSZVARI, Bea; BAYOD TEJEDOR, Elena; SJÖHOLM, Ingegerd et al.Industries alimentaires et agricoles. 2006, Vol 123, Num 4-5, pp 18-21, issn 0019-9311, 4 p.Article
The Effects of Presalting Methods from Injection to Pickling, on the Yields of Heavily Salted Cod (Gadus morhua)THORARINSDOTTIR, Kristin Anna; ARASON, Sigurjon; THORKELSSON, Gudjon et al.Journal of food science. 2010, Vol 75, Num 8, issn 0022-1147, E544-E551Article
Heterocyclic amine formation during frying of frozen beefburgersPERSSON, Elna; KOVACSNE OROSZVARI, Bea; TORNBERG, Eva et al.International journal of food science & technology. 2008, Vol 43, Num 1, pp 62-68, issn 0950-5423, 7 p.Article