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  • 1.
    Alsterlund, Rolf
    et al.
    Infektionskliniken, Centralsjukhuset, Kristianstad, Sweden.
    Danielsson-Tham, Marie-Louise
    Department of Food Hygiene, Faculty of Veterinary Medicine, Swedish University of Agricultural Sciences, Uppsala, Sweden.
    Edén, Tony
    Kliniska bakteriologiska laboratoriet.
    De Jong, Birgitta
    Epidemiologiska enheten, Smittskyddsenheten.
    Lyxell, Gabriella
    Miljölaboratoriet i Umeå AB, Umeå, Sweden.
    Nilsson, Per Olof
    Länsveterinär, Kristianstad, Sweden.
    Ransjö, Ulrika
    Enheten för sjukhushygien, Karolinska universitetssjukhuset, Solna, Sweden.
    Yersinia enterocolitica på Bjärehalvön: Risker med kylda matvaror1995In: Svensk veterinärtidning, ISSN 0346-2250, Vol. 47, no 6, p. 257-260Article in journal (Refereed)
  • 2.
    Alsterlund, Rolf
    et al.
    Landstinget, Kristianstads län, Sweden.
    Danielsson-Tham, Marie-Louise
    Department of Food Hygiene, Faculty of Veterinary Medicine, Swedish University of Agricultural Sciences, Uppsala, Sweden.
    Karp, Gabriella
    Department of Food Hygiene, Faculty of Veterinary Medicine, Swedish University of Agricultural Sciences, Uppsala, Sweden.
    Edén, Tony
    Klinisk bakteriologiska laboratoriet, Kristianstad, Sweden.
    De Jong, Birgitta
    Vattensektionen, Smittskyddsinstitutet, Sweden.
    Nilsson, Per Olof
    Länsstyrelsen, Kristianstad, Sweden.
    Ransjö, Ulrika
    Avdelningen för Klinisk mikrobiologi, Karolinska Institutet, Huddinge, Sweden.
    Yersinia enterocolitica-utbrott på Bjärehalvön visar på risker med kylda matvaror1995In: Läkartidningen, ISSN 0023-7205, E-ISSN 1652-7518, Vol. 92, no 12, p. 1213-1214Article in journal (Refereed)
    Abstract [sv]

    På sensommaren 1988 hade man i Skåne ett stort lokalt utbrott med 61 fall av infektioner med Yersinia enterocolitica. DEn kliniska bilden var avsevärt mildare än som brukar rapporteras, med diarré, magsmärtor och feber som dominerande symtom, och endast två fall av svårare komplikationer. Den sannolika smittkällan var mjölk från ett litet mejeri där hygienen inte var den bästa, Utbrottet visar på en av många risker med distribution av industriellt framställda kylda livsmedel.

  • 3.
    Alsén-Eklöf, Eva
    et al.
    Livstecknet.
    Danielsson Tham (intervjuobjekt), Marie-Louise
    Department of Food Hygiene, Faculty of Veterinary Medicine, Swedish University of Agricultural Sciences, Uppsala, Sweden.
    Sveriges professor i livsmedelshygien: Välj risknivå med öka kunskap!1990Other (Other (popular science, discussion, etc.))
  • 4.
    Ballester, Jordi
    et al.
    Centre des Sciences du Goût et de l’Alimentation, Dijon, France; IUVV Jules Guyot, Université de Bourgogne, Dijon, France.
    Mihnea, Mihaela
    Centre des Sciences du Goût et de l’Alimentation, Dijon, France.
    Peyron, Dominique
    Centre des Sciences du Goût et de l’Alimentation, Dijon, France; IUVV Jules Guyot, Université de Bourgogne, Dijon, France.
    Valentin, Dominique
    Centre des Sciences du Goût et de l’Alimentation, Dijon, France; AgroSup Dijon, Dijon, France.
    Minéralité du vin: une réalité sensorielle?2011In: Revue des oenologues et des techniques vitivinicoles et oenologiques, ISSN 0760-9868, no 141, p. 43-44Article in journal (Other academic)
  • 5.
    Beck-Friis, Johan
    et al.
    Svensk Veterinärtidning.
    Danielsson-Tham, Marie-Louise (intervjuobjekt)
    Department of Food Hygiene, Faculty of Veterinary Medicine, Swedish University of Agricultural Sciences, Uppsala, Sweden.
    ISOPOL XV – internationellt listeriasymposium i Uppsala2004Report (Other (popular science, discussion, etc.))
  • 6.
    Beck-Friis, Johan
    et al.
    Sveriges veterinärförbund.
    Danielsson-Tham, Marie-Louise (intervjuobjekt)
    Department of Food Hygiene, Faculty of Veterinary Medicine, Swedish University of Agricultural Sciences, Uppsala, Sweden.
    Salmonella: en smitta att ta på allvar2004In: Svensk veterinärtidning, ISSN 0346-2250, Vol. 56, no 10, p. 33-34Article in journal (Refereed)
  • 7.
    Ben Tobin, Aarti
    et al.
    Agriculture and Food, CSIRO Commonwealth Scientific and Industrial Research Organisation, Brisbane, Australia.
    Mihnea, Mihaela
    Agriculture and Food, Bioeconomy and Health, RISE Research Institutes of Sweden, Gothenburg, Sweden.
    Hildenbrand, Marie
    Agriculture and Food, Bioeconomy and Health, RISE Research Institutes of Sweden, Gothenburg, Sweden.
    Miljkovic, Ana
    Agriculture and Food, Bioeconomy and Health, RISE Research Institutes of Sweden, Gothenburg, Sweden.
    Garrido-Banuelos, Gonzalo
    Agriculture and Food, Bioeconomy and Health, RISE Research Institutes of Sweden, Gothenburg, Sweden.
    Xanthakis, Epameinondas
    Agriculture and Food, Bioeconomy and Health, RISE Research Institutes of Sweden, Gothenburg, Sweden.
    Lopez-Sanchez, Patricia
    Agriculture and Food, Bioeconomy and Health, RISE Research Institutes of Sweden, Gothenburg, Sweden; Food Nutrition and Science, Chalmers University of Technology, Gothenburg, Sweden.
    Bolus rheology and ease of swallowing of particulated semi-solid foods as evaluated by an elderly panel2020In: Food & Function, ISSN 2042-6496, E-ISSN 2042-650X, Vol. 11, no 10, p. 8648-8658Article in journal (Refereed)
    Abstract [en]

    Preparation of a bolus is a complex process with both food comminution and degree of lubrication with saliva playing an important role in a safe swallow. Swallowing disordersi.e.dysphagia, are especially present among the elderly population and often lead to choking and further health complications. The aim of this research was to investigate the relationship between the perception of ease of swallowing in the elderly and the rheological parameters of particulated foods, using broccoli purees as a model system. Particulated foods can be described as a concentrated dispersion of plant particles in a fluid phase. The effect of the fluid phase (Newtonianvs. shear thinning) and dispersed phase (plant particles with different size distribution and morphology) on the rheological properties of simulated boli was studied by characterising shear viscosity, viscoelasticity, yield stress, extensional viscosity and cohesiveness. Ease of swallowing and mouthfeel were evaluated by a semi trained healthy elderly panel (n= 19, aged 61 to 81). Ease of swallowing was correlated with the presence of yield stress and extensional viscosity in the bolus, characteristic of boli with xanthan gum as the fluid phase. Although the properties of the fluid phase played a dominant role in the ease of swallowing, compared to the dispersed phase, both components played a role in the rheological properties of the bolus and the perception of ease of swallowing by the elderly panel. These results provide insights into the design of personalised foods for populations with specific needs such as those suffering from swallowing disorders.

  • 8.
    Bergqvist, Åsa
    et al.
    Department of Food Hygiene, Faculty of Veterinary Medicine, Swedish University of Agricultural Sciences, Uppsala, Sweden.
    Danielsson Tham, Marie-Louise
    Department of Food Hygiene, Faculty of Veterinary Medicine, Swedish University of Agricultural Sciences, Uppsala, Sweden.
    Smittspridning av campylobacter inom fjäderfäslakteri1986In: XV Nordiska veterinärkongressen – 15th Nordic Veterinary Congress, Stockholm 28/7–1/8 1986: Proceedings / [ed] Hans Kindahl, Ingemar Jämte, Stockholm: Sveriges Veterinärförbund , 1986, p. 355-358Conference paper (Refereed)
  • 9.
    Berndtson, Eva
    et al.
    Department of Food Hygiene, Faculty of Veterinary Medicine, Swedish University of Agricultural Sciences, Uppsala, Sweden.
    Blomgren, Gunny
    Department of Food Hygiene, Faculty of Veterinary Medicine, Swedish University of Agricultural Sciences, Uppsala, Sweden.
    Danielsson Tham, Marie-Louise
    Department of Food Hygiene, Faculty of Veterinary Medicine, Swedish University of Agricultural Sciences, Uppsala, Sweden.
    Incidence of campylobacter on a broiler farm1987In: The IVth International Workshop on Campylobacter Infections, Department of Clinical Bacteriology, University Göteborg, June 16–18, 1987, Göteborg, Sweden: Programme and Abstracts, 1987, p. Abstract no. 17-Conference paper (Refereed)
  • 10.
    Berndtson, Eva
    et al.
    Department of Food Hygiene, Faculty of Veterinary Medicine, Swedish University of Agricultural Sciences, Uppsala, Sweden.
    Danielsson Tham, Marie-Louise
    Department of Food Hygiene, Faculty of Veterinary Medicine, Swedish University of Agricultural Sciences, Uppsala, Sweden.
    Engvall, Anders
    Department of Epizootology, National Veterinary Institute, Uppsala, Sweden.
    Campylobacter incidence on a chicken farm and the spread of Campylobacter during the slaughter process1996In: International Journal of Food Microbiology, ISSN 0168-1605, E-ISSN 1879-3460, Vol. 32, no 1-2, p. 35-47Article in journal (Refereed)
    Abstract [en]

    To get a better understanding of the epidemiology of Campylobacter, a chicken farm was studied for 16 weeks with samplings in each flock weekly from input until the flock became colonized with Campylobacter or slaughtered. Samples were taken from fresh droppings and from drinkers during the rearing period, as well as from the environment in empty houses. The spread of Campylobacter during the slaughter process was also surveyed. No Campylobacter was found in samples from newly-hatched ol one-week-old chickens or their drinkers. All Hocks but one were colonized at two to five weeks of age. All Campylobacter isolates belonged to the same sero- and biotype; C. jejuni Penner 2. The spread of Campylobacter in the flock was rapid and usually all samples were positive once colonization had been proven. C. jejuni was isolated from flies in ante-rooms as well as from air in chicken units ill houses with positive chicken flocks. Samples were taken at slaughter when some of the Campylobacter positive Hocks from the farm were slaughtered. Campylobacter were isolated from all sampled equipment along the processing line, from the chicken transport crates to the chillers, as well as from the air.

  • 11.
    Beuchat, L. R.
    et al.
    Center for Food Safety and Department of Food Science and Technology, University of Georgia, Griffin, GA, USA.
    Frändberg, E.
    Biology Division, National Food Administration, Uppsala, Sweden.
    Deak, T.
    Center for Food Safety and Department of Food Science and Technology, University of Georgia, Griffin, GA, USA; Department of Microbiology and Biotechnology, Szent Istvan University, Budapest, Hungary.
    Alzamora, S. M.
    Pabellon de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Ciudad Universitaria, Buenos Aires, Argentina.
    Chen, J.
    Center for Food Safety and Department of Food Science and Technology, University of Georgia, Griffin, GA, USA.
    Guerrero, S.
    Pabellon de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Ciudad Universitaria, Buenos Aires, Argentina.
    López-Malo, A.
    Departmento de Ingenieria Quimica y Alimentos, Universidad de la Americas-Puebla, Sta. Catarina Martir, Puebla, Mexico.
    Ohlsson, I.
    Department of Microbiology, Swedish University of Agricultural Sciences, Uppsala, Sweden.
    Olsen, M.
    Biology Division, National Food Administration, Uppsala, Sweden.
    Peinado, J. M.
    Departmento de Microbiologia, Facultad de Biologia, Universidad Completense de Madrid, Madrid, Spain.
    Schnürer, Johan
    Department of Microbiology, Swedish University of Agricultural Sciences, Uppsala, Sweden.
    de Siloniz, M. I.
    Departmento de Microbiologia, Facultad de Biologia, Universidad Completense de Madrid, Madrid, Spain.
    Tornai-Lehoczki, J.
    National Collection of Agricultural and Industrial Microorganisms, Szent Istvan University, Budapest, Hungary.
    Performance of mycological media in enumerating desiccated food spoilage yeasts: an interlaboratory study2001In: International Journal of Food Microbiology, ISSN 0168-1605, E-ISSN 1879-3460, Vol. 70, no 1-2, p. 89-96Article in journal (Refereed)
    Abstract [en]

    Dichloran 18% glycerol agar (DG18) was originally formulated to enumerate nonfastidious xerophilic moulds in foods containing rapidly growing Eurotium species. Some laboratories are now using DG18 as a general purpose medium for enumerating yeasts and moulds, although its performance in recovering yeasts from dry foods has not been evaluated. An interlaboratory study compared DG18 with dichloran rose bengal chloramphenicol agar (DRBC), plate count agar supplemented with chloramphenicol (PCAC), tryptone glucose yeast extract chloramphenicol agar (TGYC), acidified potato dextrose agar (APDA), and orange serum agar (OSA) for their suitability to enumerate 14 species of lyophilized yeasts. The coefficient of variation for among-laboratories repeatability within yeast was 1.39% and reproducibility of counts among laboratories was 7.1%. The order of performance of media for recovering yeasts was TGYC > PCAC = OSA > APDA > DRBC > DG18. A second study was done to determine the combined effects of storage time and temperature on viability of yeasts and suitability of media for recovery. Higher viability was retained at - 18 degreesC than at 5 degreesC or 25 degreesC for up to 42 weeks, although the difference in mean counts of yeasts stored at - 18 degreesC and 25 degreesC was only 0.78 log(10) cfu/ml of rehydrated suspension. TGYC was equal to PCAC and superior to the other four media in recovering yeasts stored at - 18 degreesC, 5 degreesC, or 25 degreesC for up to 42 weeks. Results from both the interlaboratory study and the storage study support the use of TGYC for enumerating desiccated yeasts. DG18 is not recommended as a general purpose medium for recovering yeasts from a desiccated condition.

  • 12.
    Billing, Mischa
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Brakfynd: bättre smak till samma pris2013In: Aftonbladet, ISSN 1103-9000, Vol. Söndag 17-23 februari, no 7, p. 60-60Article in journal (Other (popular science, discussion, etc.))
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  • 13.
    Billing, Mischa
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    En pigg kick till kryddstark mat2013In: Aftonbladet, ISSN 1103-9000, Vol. 13-14 januari, no 2, p. 60-60Article in journal (Other (popular science, discussion, etc.))
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  • 14.
    Billing, Mischa
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Ett glas vitt som fick mig på fall...2013In: Aftonbladet, ISSN 1103-9000, Vol. 27-28 januari, no 4Article in journal (Other (popular science, discussion, etc.))
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  • 15.
    Billing, Mischa
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Klassiskt tyskt med läcker smak2013In: Aftonbladet, ISSN 1103-9000, Vol. Söndag 10-16 februari, no 6, p. 62-63Article in journal (Other (popular science, discussion, etc.))
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  • 16.
    Billing, Mischa
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Maffigt, rejält med sammetslen finess2013In: Aftonbladet, ISSN 1103-9000, Vol. 20-21 januari, no 3Article in journal (Other (popular science, discussion, etc.))
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  • 17.
    Björklund, Johanna
    et al.
    Örebro University, School of Science and Technology.
    Araya, Hailu
    Institute for Sustainable Development, Addis Ababa, Ethiopia.
    Edwards, Sue
    Institute for Sustainable Development, Addis Ababa, Ethiopia.
    Goncalves, André
    Centro Ecológico, Instituto Federal Catarinense, Dom Pedro de Alcantara, Brazil.
    Höök, Karin
    Swedish Society for Nature Conservation, Stockholm, Sweden.
    Lundberg, Jakob
    Stockholm Resilience Centre Stockholm University, Stockholm, Sweden.
    Medina, Charito
    MASIPAG, Los Baños, Philippines.
    Ecosystem-based agriculture combining production and conservation: a viable way to feed the world in the long term?2012In: Journal of Sustainable Agriculture, ISSN 1044-0046, E-ISSN 1540-7578, Vol. 36, no 7, p. 824-855Article in journal (Refereed)
    Abstract [en]

    This study analyzed examples of sustainable ecosystem-based agriculture where management methods supported livelihoods of smallholders while at the same time local ecosystem services were enhanced in Ethiopia, Brazil, and the Philippines. Participation by farmers and collective actions were found to be a crucial driving force, as local specific knowledge and “learning by doing” were main components of the development. Social cohesion, particularly through associations and cooperatives, and improved marketing opportunities were also important drivers. Furthermore, recognition by authorities at all levels was perceived as crucial. Effects of climate change, insecure property rights, and political instability were potential threats. The possibilities of such systems to be scaled up beyond self-sufficiency raised further questions.

  • 18. Bloodworth, Callum
    et al.
    Danielsson-Tham, Marie-Louise (intervjuobjekt)
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Rötmånaden är här – du riskerar att bli sjuk [Marie-Louise Danielsson-Tham, Örebro universitet, intervjuas]2013In: Expressen, ISSN 1103-923X, no 22 juli 2013 nätupplaganArticle in journal (Other (popular science, discussion, etc.))
    Abstract [sv]

    En picknickkrog fylld med smaskig sommarmat – dröm eller mardröm?

    Nu ger experten sin bästa råd hur du skall klara av rötmånaden- – Vi svenskar är alldeles för loja, säger Marie-Louise Danielsson-Tha, professor i livsmedelshygien

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  • 19.
    Boysen, Marianne E.
    et al.
    Department of Microbiology, Swedish University of Agricultural Sciences (SLU), Uppsala, Sweden.
    Björneholm, Stina
    Department of Microbiology, Swedish University of Agricultural Sciences (SLU), Uppsala, Sweden.
    Schnürer, Johan
    Department of Microbiology, Swedish University of Agricultural Sciences (SLU), Uppsala, Sweden.
    Effect of the biocontrol yeast Pichia anomala on interactions between Penicillium roqueforti, Penicillium carneum, and Penicillium paneum in moist grain under restricted air supply2000In: Postharvest biology and technology, ISSN 0925-5214, E-ISSN 1873-2356, Vol. 19, no 2, p. 173-179Article in journal (Refereed)
    Abstract [en]

    Penicillium roqueforti was recently reclassified into the three species P. roqueforti, Penicillium carneum, and Penicillium paneum based on differences in ribosomal DNA sequences and secondary metabolites, e.g. mycotoxins. This is the first report on interaction between these closely related mould species under stress conditions. The yeast Pichia anomala (J121) inhibits growth of P. roqueforti in grain stored in malfunctioning airtight storage systems. The ability of P. anomala to inhibit all three species of the P. roqueforti group was examined in separate experiments as well as the competition between the three mould species when co-cultured with or without the yeast in non-sterile wheat grain (a(w) 0.95) under restricted air supply. Mould growth was analysed by dilution plating after 14 days and the individual colonies identified by random amplified polymorphic DNA (RAPD) fingerprinting. When co-culturing the P. roqueforti group in wheat without P. anomala all three species were able to grow to the same extent. Also, when co-culturing all species of the P. roqueforti group together with P. anomala, the growth response of the three species was very similar. Al yeast levels of 10(4) CFU g(-1),grain a pronounced inhibition was observed and at 10(5) CFU g(-1) grain a fungicidal effect was detected, indicating a potentiated effect of P. anomala when co-culturing the three mould species.

  • 20.
    Bratt, Anna
    et al.
    Borås Tidning .
    Danielsson-Tham, Marie-Louise (intervjuobjekt)
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Skafferiet – det är rena städskåpet2015In: Borås tidning Del 3 – Bostad söndag 18 januari 2015, ISSN 1103-9132, no Söndag 18 januari, p. 8-9Article in journal (Other (popular science, discussion, etc.))
  • 21.
    Bruce, Åke
    et al.
    National Food Agency (Statens livsmedelsverk), Uppsala, Sweden.
    Danielsson-Tham, Marie-Louise
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Det var inte bättre förr: ett akademiföretal2015In: Mot ett modernt livsmedelssystem: livsmedelshygien och livsmedelskontroll i Sverige och Norden 1850–1950 / [ed] Per Eriksson, Stockholm: Kungl. Skogs- och lantbruksakademien , 2015, p. 7-12Chapter in book (Refereed)
  • 22.
    Bruce, Åke
    et al.
    Statens livsmedelsverk, Uppsala, Sverige.
    Danielsson-Tham, Marie-Louise
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Vad kontrollerades under perioden 1850–1950 och vilka hjälpmedel i form av lagar, kunskap och teknik fanns att tillgå?2015In: Mot ett modernt livsmedelssystem: livsmedelshygien och livsmedelskontroll i Sverige och Norden 1850–1950 / [ed] Per Eriksson, Stockholm: Kungl. Skogs- och lantbruksakademien , 2015, p. 19-33Chapter in book (Refereed)
  • 23.
    Båth, Klara
    et al.
    Department of Microbiology, Uppsala Biocenter, Swedish University of Agricultural Sciences, Uppsala, Sweden; The Swedish Institute for Food and Biotechnology, Göteborg, Sweden.
    Persson, Karin Neil
    Department of Microbiology, Uppsala Biocenter, Swedish University of Agricultural Sciences, Uppsala, Sweden.
    Schnürer, Johan
    Department of Microbiology, Uppsala Biocenter, Swedish University of Agricultural Sciences, Uppsala, Sweden.
    Leong, Su-lin L.
    Department of Microbiology, Uppsala Biocenter, Swedish University of Agricultural Sciences, Uppsala, Sweden.
    Microbiota of an unpasteurised cellar-stored goat cheese from northern Sweden2012In: Agricultural and Food Science, ISSN 1459-6067, E-ISSN 1795-1895, Vol. 21, no 2, p. 197-203Article in journal (Refereed)
    Abstract [en]

    This qualitative study reports on lactic acid bacteria (LAB), yeasts and moulds isolated from three artisanal Swedish cellar-stored goat cheeses aged for 1, 3 and 5 months. Starter culture LAB dominated in the younger cheeses, and Leuconostoc pseudomesenteroides, common in raw goats' milk, had persisted from the unpasteurised milk into all the cheeses. Non-starter LAB dominated in the 5 month cheese, in particular, Lactobacillus sakei, a meat-associated LAB not previously isolated from cheese. Debaryomyces hansenii, and Penicillium and Mucor species were dominant among the yeasts and moulds, respectively. The cheese rind was not formed primarily from Penicillium species as in traditional cheeses such as Camembert - rather, mycelium from Mucor mucedo contributed to rind formation. Mould species known to produce sterigmatocystin, aflatoxins or ochratoxin A in cheese were not isolated in this study; growth of mycotoxigenic Aspergilli may have been inhibited by the cool conditions in the earth-cellar (4-6 degrees C).

  • 24.
    Börjesson, Stefan
    et al.
    National Veterinary Institute (SVA), Uppsala, Sweden.
    Egervärn, Maria
    National Food Agency, Uppsala, Sweden.
    Lindblad, Mats
    National Food Agency, Uppsala, Sweden.
    Englund, Stina
    National Veterinary Institute (SVA), Uppsala, Sweden.
    Frequent occurrence of extended-spectrum beta-lactamase- and transferable ampc beta-lactamase-producing Escherichia coli on domestic chicken meat in Sweden2013In: Applied and Environmental Microbiology, ISSN 0099-2240, E-ISSN 1098-5336, Vol. 79, no 7, p. 2463-2466Article in journal (Refereed)
    Abstract [en]

    Forty-four percent of Swedish chicken meat fillets were contaminated with extended-spectrum or transferable AmpC beta-lactamase-producing Escherichia coli strains. Isolates from Swedish chicken meat and broilers were closely related to isolates from chicken meat imported into Sweden; these results indicate a common source of the contamination.

  • 25.
    Börjesson, Stefan
    et al.
    National Veterinary Institute, Uppsala, Sweden.
    Ny, Sofia
    Public Health Agency of Sweden, Stockholm, Sweden.
    Egervärn, Maria
    National Food Agency, Uppsala, Sweden.
    Bergström, Jakob
    Public Health Agency of Sweden, Stockholm, Sweden.
    Rosengren, Åsa
    National Food Agency, Uppsala, Sweden.
    Englund, Stina
    National Veterinary Institute, Uppsala, Sweden.
    Löfmark, Sonja
    Public Health Agency of Sweden, Stockholm, Sweden.
    Byfors, Sara
    Public Health Agency of Sweden, Stockholm, Sweden.
    Limited Dissemination of Extended-Spectrum β-Lactamase- and Plasmid-Encoded AmpC-Producing Escherichia coli from Food and Farm Animals, Sweden2016In: Emerging Infectious Diseases, ISSN 1080-6040, E-ISSN 1080-6059, Vol. 22, no 4, p. 634-640Article in journal (Refereed)
    Abstract [en]

    Extended-spectrum β-lactamase (ESBL)- and plasmid-encoded ampC (pAmpC)-producing Enterobacteriaceae might spread from farm animals to humans through food. However, most studies have been limited in number of isolates tested and areas studied. We examined genetic relatedness of 716 isolates from 4,854 samples collected from humans, farm animals, and foods in Sweden to determine whether foods and farm animals might act as reservoirs and dissemination routes for ESBL/pAmpC-producing Escherichia coli. Results showed that clonal spread to humans appears unlikely. However, we found limited dissemination of genes encoding ESBL/pAmpC and plasmids carrying these genes from foods and farm animals to healthy humans and patients. Poultry and chicken meat might be a reservoir and dissemination route to humans. Although we found no evidence of clonal spread of ESBL/pAmpC-producing E. coli from farm animals or foods to humans, ESBL/pAmpC-producing E. coli with identical genes and plasmids were present in farm animals, foods, and humans.

  • 26.
    Börjesson, T.
    et al.
    Swedish Farmers Supply & Marketing Association, Stockholm, Sweden.
    Eklöv, T.
    Laboratory of Applied Physics, Linköping University, Linköping, Sweden.
    Jonsson, A.
    Swedish Farmers Supply & Marketing Association, Stockholm, Sweden.
    Sundgren, H.
    Laboratory of Applied Physics, Linköping University, Linköping, Sweden.
    Schnürer, Johan
    Department of Microbiology, Swedish University of Agricultural Sciences, Uppsala, Sweden.
    Electronic nose for odor classification of grains1996In: Cereal Chemistry, ISSN 0009-0352, E-ISSN 1943-3638, Vol. 73, no 4, p. 457-461Article in journal (Refereed)
    Abstract [en]

    An electronic nose was used to classify grain samples based on their smell and to predict the degree of moldy/musty odor. A total of 235 samples of wheat, barley and oats, which had been odor classified by at least two grain inspectors, were used. Headspace samples from heated grain were pumped through chambers containing metal oxide semiconductor field effect transistor (MOSFET) sensors, SnO2 semiconductors and an infrared detector monitoring CO2. The sensor signals were evaluated with a pattern-recognition software program based on artificial neural networks. The samples were divided into either the four classes moldy/musty, acid/sour, burnt, or normal or the two classes good and bad according to the inspectors descriptions. They were also assigned a score describing their intensity of moldy/musty odor. The electronic nose correctly classified approximate to 75% of the samples when using the four-class system and approximate to 90% when using the two-class system. These values exceeded the corresponding percentages of agreement between two grain inspectors classifying the grain.

  • 27.
    Börjesson, T.
    et al.
    Grain Department, Lidköping, Sweden.
    Stenberg, B.
    Precision Agriculture, Department of Soil Science, SLU, Skara, Sweden.
    Schnürer, Johan
    Department of Microbiology, SLU, Uppsala, Sweden.
    Near-infrared spectroscopy for estimation of ergosterol content in barley: A comparison between reflectance and transmittance techniques2007In: Cereal Chemistry, ISSN 0009-0352, E-ISSN 1943-3638, Vol. 84, no 3, p. 231-236Article in journal (Refereed)
    Abstract [en]

    The fungal-specific lipid ergosterol correlates with fungal biomass and often also with the degree of mycotoxin contamination of cereals. We compared the ability of a near-infrared reflectance (NIR) instrument with a broad wavelength range (400-2500 nm) and a near-infrared transmittance (NIT) instrument with a narrower wavelength range (850-1050 nm) to predict the ergosterol content of naturally infected barley samples. The two instruments were equally good at predicting ergosterol content in Swedish samples (r(2) = 0.81 and 0.83 for NIT and NIR, respectively). The NIT instrument was then used for samples from three countries (Sweden, Ireland, UK). This model had about the same root mean-squared error (approximate to 5 mg of ergosterol/kg, db, of grain) as the dataset with only Swedish samples, although the r(2) value was lower (0.58). The investigation has shown that it is possible to predict ergosterol content in whole barley samples using NIR or NIT instrumentation, and acceptable models can be obtained using different barley cultivars and samples from different countries and harvest years. This should make it possible to routinely predict the fungal biomass at grain terminals.

  • 28.
    Börjesson, T.
    et al.
    SIK - Swedish Institute for Food Research, Göteborg, Sweden; Department of Microbiology, Swedish University of Agricultural Sciences, Uppsala, Sweden.
    Stöllman, U.
    SIK - Swedish Institute for Food Research, Göteborg, Sweden.
    Schnürer, Johan
    Department of Microbiology, Swedish University of Agricultural Sciences, Uppsala, Sweden.
    Adsorption of volatile fungal metabolites to wheat grains and subsequent desorption1994In: Cereal Chemistry, ISSN 0009-0352, E-ISSN 1943-3638, Vol. 71, no 1, p. 16-20Article in journal (Refereed)
    Abstract [en]

    Adsorption of the volatile fungal metabolites 2-methylfuran, 3-methyl-1-butanol, and 1-octen-3-ol to wheat grains, and their subsequent desorption, were investigated. Adsorption was performed both dynamically and statically. In the dynamic system, volatile compounds in a N2 flow were led through 400 g of wheat in a glass column. In the static system, 400 g of wheat was stored in an airtight glass vessel containing the volatile compounds in the atmosphere. Three desorption procedures were compared: an N2 flow at 20-degrees-C, an N2 flow at 50-degrees-C, and extraction with supercritical CO2. 3-Methyl-1-butanol and 1-octen-3-ol were efficiently adsorbed and could also readily be desorbed to considerably higher extents at 50-degrees-C than at 20-degrees-C. The supercritical CO2 extraction was more efficient than N2 desorption in extracting volatile compounds, but because of the smaller sample sizes (1 g), the amounts extracted per gram of grain were lower than the amounts extracted with N2 desorption at 50-degrees-C. The adsorbed amount of each volatile compound was calculated as the difference between content in the N2 stream before passage through the wheat and its content after passage. Desorption by means of a N2 stream led to the recovery of about 5% of 2-methylfuran, 35% of 3-methyl-1-butanol, and 100% of 1-octen-3-ol.

  • 29.
    Börjesson, Thomas S.
    et al.
    SIK -the Swedish Institute for Food Research, Göteborg, Sweden; Department of Microbiology, Swedish University of Agricultural Sciences, Uppsala, Sweden.
    Stöllman, Ulla M.
    SIK -the Swedish Institute for Food Research, Göteborg, Sweden.
    Schnürer, Johan
    Department of Microbiology, Swedish University of Agricultural Sciences, Uppsala, Sweden.
    Off-odorous compounds produced by molds on oatmeal agar: Identification and relation to other growth characteristics1993In: Journal of Agricultural and Food Chemistry, ISSN 0021-8561, E-ISSN 1520-5118, Vol. 41, no 11, p. 2104-2111Article in journal (Refereed)
    Abstract [en]

    Ten Penicillium and Aspergillus species, four with a strong musty off-odor and six reference fungi without any characteristic odor, were cultivated on oatmeal agar for 5 days in cultivation vessels provided with an inlet and an outlet for air. Samples of volatile metabolites were collected on a porous polymer adsorbent attached to the outlet from day 2 through day 5 after inoculation. Adsorbed compounds were desorbed thermally and analyzed with GC/MS and a combined GC and sensory analysis, the GC sniff technique. Multivariate analysis of GC/MS and fungal odor data revealed strong associations between 6 of 65 volatile compounds and musty off-odor. The GC sniff technique showed that five of these, dimethyl disulfide, 1-octen-3-ol, 2-methylisoborneol, and two C11H18 compounds, had prominent off-odors. In addition, geosmin, 1-methoxy-3-methylbenzene, and methylphenol were produced in large amounts by some off-odorous fungi and contributed to their unpleasant odor. 3-Methylfuran, 2-methyl-1-propanol, and 3-methyl-1-butanol were much more commonly produced than the off-odorous compounds. Both odorous and other volatile metabolites could be detected after 2 days of fungal growth. The production of odorous metabolites was enhanced at the time of sporulation.

  • 30. Carling, Maria
    et al.
    Tellström (Intervjuobjekt), Richard
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Svulla och svälta är höstens dieter2013In: Svenska Dagbladet, ISSN 1101-2412, no 4 november, p. IDAG 23-23Article in journal (Other (popular science, discussion, etc.))
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  • 31.
    Castro Alves, Victor Costas
    et al.
    Department of Food Science and Experimental Nutrition, University of São Paulo, São Paulo, Brazil.
    Oliveira do Nascimento, João R.
    Department of Food Science and Experimental Nutrition, University of São Paulo, São Paulo, Brazil; Food and Nutrition Research Center (NAPAN), University of São Paulo, São Paulo, Brazil; Food Research Center (FoRC), CEPID-FAPESP, São Paulo, Brazil.
    Speeding up the extraction of mushroom polysaccharides2016In: Food Analytical Methods, ISSN 1936-9751, E-ISSN 1936-976X, Vol. 9, no 9, p. 2429-2433Article in journal (Refereed)
    Abstract [en]

    Non-digestible polysaccharides from edible mush-rooms may have immunomodulatory properties. Therefore,the availability of mushroom polysaccharides is relevant for research or industrial purposes, as polysaccharides may be used as functional food ingredients. Recently, a method using successive extractions to obtain mushroom polysaccharides was developed, but it is time-consuming. As a way to enablea fast and efficient extraction, a set of improvements was proposed, allowing for obtaining water-soluble polysaccha-rides in half the time of the original method. Similar yield, composition, molecular weight, homogeneity and conforma-tion of polysaccharides obtained demonstrated that the optimised method could be explored as a fast and efficient way to obtain water-soluble non-digestible polysaccharides from mushrooms.

  • 32.
    Castro Alves, Victor
    et al.
    Laboratory of Sensory Analysis, Embrapa Tropical Agroindustry, Fortaleza, Brazil.
    da Silva Pereira, Gerlãndia
    Federal University of Ceará, Fortaleza, Brazil.
    de Oliveira Frederico Pinto, Náyra
    Federal University of Ceará, Fortaleza, Brazil.
    Azevedo da Penha, Maria F.
    Federal University of Ceará, Fortaleza, Brazil.
    dos Santos Garruti, Deborah
    Laboratory of Sensory Analysis, Embrapa Tropical Agroindustry, Fortaleza, Brazil.
    Sensory and Volatile Compounds Profile of Thap Maeo Banana: an Option for the Replacement of Pest-susceptible Cultivars2012In: The Natural Products Journal, ISSN 2210-3163, Vol. 2, no 3, p. 205-211Article in journal (Refereed)
    Abstract [en]

    Musa (AAB group) Thap Maeo is very productive and resistant to various banana diseases. However, quality attributes of this fruit were poorly investigated so far. The aim of this work was to establish a parallel between the sensory and volatile compound profile of this cultivar. A Quantitative Descriptive Analysis technique was used for sensory evaluation and the headspace volatile profile was analyzed by solid-phase microextraction and gas chromatography-mass spectrometry. Judges have described Thap Maeo with a moderate intensity of ripe banana aroma and flavor, which was confirmed by obtaining a poor volatile profile, with 14 compounds. 3-methybutyl butanoate and 3-methylbutanoate were the major compounds detected in the headspace, which could explain the perception of significant fruity flavors by the judges in the sensory tests.

  • 33.
    Castro Alves, Victor
    et al.
    Embrapa Tropical Agroindustry, Fortaleza, Brazil.
    de Oliveira Frederico Pinto, Náyra
    Federal University of Ceará, Fortaleza, Brazil.
    Penha, Maria F. A.
    Federal University of Ceará, Fortaleza, Brazil.
    Gomes, Bruna L.
    Embrapa Tropical Agroindustry, Fortaleza, Brazil.
    Reifschneider, Francisco J.B.
    Embrapa Vegetables, Brasília, Brazil.
    Garruti, Deborah S.
    Embrapa Tropical Agroindustry, Fortaleza, Brazil.
    Aroma-Active Compounds of Capsicum Chinense Var. Biquinho2014In: Flavour Science: Proceedings From XIII Weurman Flavour Research Symposium / [ed] Vicente Ferreira; Ricardo Lopez, Salt Lake City: Academic Press, 2014, 1, p. 567-571Chapter in book (Refereed)
    Abstract [en]

    Capsicum chinense var. Biquinho presents a strong aroma without the burning pepper sensation. Headspace volatile compounds were isolated by SPME and analyzed by GC-FID, GC-MS, and GC-O. The major compounds profile showed similarity to the profile of spicier peppers, but several minor compounds presented high importance to Biquinho’s characteristic flavor. Aromagram showed 72 compounds; where α-cardinol, heptylisopentanoate, p-xylene, isohexanol, hexyl butanoate, and (Z)-3-hexenyl pentanoate may be potential markers for the sweet and mild pepper flavor of Biquinho. In future, genetic materials of other chili peppers may have crosses with this pepper, which will improve their sensory characteristics.

  • 34.
    Castro Alves, Victor
    et al.
    Örebro University, School of Science and Technology.
    Kalbina, Irina
    Örebro University, School of Science and Technology.
    Nilsen, Asgeir
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Mats, Aronsson
    Svegro AB, Svartsjö, Sweden.
    Rosenqvist, Eva
    Section of Crop Sciences, Institute of Plant and Environmental Sciences, University of Copenhagen, Tåstrup, Denmark.
    Jansen, Marcel A K
    School of Biological, Earth and Environmental Sciences, Environmental Research Institute, University College Cork, North Mall, Cork, Ireland.
    Qian, Minjie
    School of Science and Technology, Örebro University, Örebro, Sweden.
    Öström, Åsa
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Hyötyläinen, Tuulia
    Örebro University, School of Science and Technology.
    Strid, Åke
    Örebro University, School of Science and Technology.
    Integration of non-target metabolomics and sensory analysis unravels vegetable plant metabolite signatures associated with sensory quality: A case study using dill (Anethum graveolens)2021In: Food Chemistry, ISSN 0308-8146, E-ISSN 1873-7072, Vol. 344, article id 128714Article in journal (Refereed)
    Abstract [en]

    Using dill (Anethum graveolens L.) as a model herb, we revealnovel associations between metabolite profile and sensory quality, by integrating non-target metabolomics with sensory data. Low night temperatures and exposure to UV-enriched light was used to modulate plant metabolism, thereby improving sensory quality. Plant age is a crucial factor associated with accumulation of dill ether and α-phellandrene, volatile compounds associated with dill flavour. However, sensory analysis showed that neither of these compounds has any strong association with dill taste. Rather, amino acids alanine, phenylalanine, glutamic acid, valine, and leucine increased in samples exposed to eustress and were positively associated with dill and sour taste. Increases in amino acids and organic acids changed the taste from lemon/grass to a more bitter/pungent dill-related taste. Our approach reveals a novel approach to establish links between effects of eustressors on sensory quality, and may be applicable to a broad range of crops.

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    Integration of non-target metabolomics and sensory analysis unravels vegetable plant metabolite signatures associated with sensory quality: A case study using dill (Anethum graveolens)
  • 35.
    Castro Alves, Victor
    et al.
    Örebro University, School of Science and Technology.
    Kalbina, Irina
    Örebro University, School of Science and Technology.
    Öström, Åsa
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Hyötyläinen, Tuulia
    Örebro University, School of Science and Technology.
    Strid, Åke
    Örebro University, School of Science and Technology.
    The taste of UV light: Using sensomics to improve horticultural quality2020In: UV4Plants Bulletin, ISSN 2343-323X, no 1, p. 5p. 39-43Article in journal (Refereed)
    Abstract [en]

    Greenhouse horticulture is in its broad definition the production of plant products within, under or sheltered by structures that provide protection against biotic and/or abiotic stress. In greenhouses, horticultural crops can grow protected from infectious agents and adverse weather conditions, allowing off-season, year-round production. However, greenhouse production often comes with a trade-off, which is a skewed light environment with a lack of UV light. 

    In some instances, the blockage of UV by greenhouse glass and plastic covers is beneficial from a commercial perspective, especially on tropical latitudes where plants can often encounter higher UV levels, which may impair plant growth and nutrient absorption (Krause et al. 1999; Verdaguer et al. 2017). On the other hand, reduced UV inside greenhouses may reduce the synthesis of metabolites associated with crop protection against biotic and abiotic stress, such as flavonoids, terpenoids and alkaloids (Yang et al. 2018). This reduction in the amount of protective compounds may not be seen as an important limitation in a protected environment, but these metabolic changes caused by reduced UV exposure may in fact negatively impact on product quality. For example, it is possible to improve of the aroma and taste of greenhouse tomato by exposing plants to low levels of supplementary UV light (Dzakovich et al. 2016).

    Download full text (pdf)
    The taste of UVlight: using sensomics to improve horticultural quality
  • 36.
    Danielsson Tham, Marie-Louise
    Department of Food Hygiene, Faculty of Veterinary Medicine, Swedish University of Agricultural Sciences, Uppsala, Sweden.
    Matförgiftningar orsakat av enterohemorrhagiska E. coli1996In: Svensk veterinärtidning, ISSN 0346-2250, Vol. 48, no 5, p. 223-225Article in journal (Refereed)
  • 37.
    Danielsson Tham, Marie-Louise
    et al.
    Department of Food Hygiene, Faculty of Veterinary Medicine, Swedish University of Agricultural Sciences, Uppsala, Sweden.
    Hellberg, Bo
    Department of Food Hygiene, Faculty of Veterinary Medicine, Swedish University of Agricultural Sciences, Uppsala, Sweden.
    Prevalence of enterotoxigenic staphylococci in nose, throat and skin lesions in meat-workers1984In: Acta Veterinaria Scandinavica, ISSN 0044-605X, E-ISSN 1751-0147, Vol. 25, no 2, p. 242-249Article in journal (Refereed)
  • 38.
    Danielsson Tham, Marie-Louise
    et al.
    Department of Food Hygiene, Faculty of Veterinary Medicine, Swedish University of Agricultural Sciences, Uppsala, Sweden.
    Hellberg, Bo
    Department of Food Hygiene, Royal Veterinary College, Stockholm, Sweden.
    The biochemical activity of enterotoxin and non-enterotoxin producing staphylococci1977In: Acta Veterinaria Scandinavica, ISSN 0044-605X, E-ISSN 1751-0147, Vol. 18, no 2, p. 266-273Article in journal (Refereed)
  • 39.
    Danielsson Tham, Marie-Louise
    et al.
    Department of Food Hygiene, Faculty of Veterinary Medicine, Swedish University of Agricultural Sciences, Uppsala, Sweden.
    Loncarevic, Semir
    Department of Food Hygiene, Faculty of Veterinary Medicine, Swedish University of Agricultural Sciences, Uppsala, Sweden.
    Tham, Wilhelm
    Department of Food Hygiene, Faculty of Veterinary Medicine, Swedish University of Agricultural Sciences, Uppsala, Sweden.
    Serovars and genomic characteristics of Listeria monocytogenes isolated from raw milk cheese1996Conference paper (Other academic)
  • 40.
    Danielsson-Tham, Marie-Louise
    Department of Food Hygiene, Faculty of Veterinary Medicine, Swedish University of Agricultural Sciences, Uppsala, Sweden.
    Döden i grytan1996In: Icke mat allenast: En vänbok till Carl Jan Granqvist 1946-1996 / [ed] Jan Hagenfeldt, Sture Nilsson och Magnus von Platen, Örebro: Kulinariska Samfundet , 1996, p. 35-44Chapter in book (Refereed)
  • 41.
    Danielsson-Tham, Marie-Louise
    Department of Food Hygiene, Faculty of Veterinary Medicine, Swedish University of Agricultural Sciences, Uppsala, Sweden.
    Endringar i det mikrobiologiska økosystem: Betydning for næringsmiddelshygienen. Tilbake till hygienen? Hva bringer fremtiden av infeksjons-og resistensproblemer? Hvordan møter vi problemene? Hva kan internasjonale organer gjøre, hva gjør vi selv?1996In: Etterutdanning i veterinærmedisin, Veterinærhygienisk Forening , 1996, p. 1-3Conference paper (Refereed)
  • 42.
    Danielsson-Tham, Marie-Louise
    Department of Food Hygiene, Faculty of Veterinary Medicine, Swedish University of Agricultural Sciences, Uppsala, Sweden.
    Fekala funderingar2003In: Svensk veterinärtidning, ISSN 0346-2250, Vol. 55, no 15, p. 53-53Article in journal (Other (popular science, discussion, etc.))
  • 43.
    Danielsson-Tham, Marie-Louise
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Food-associated Pathogens: Insights and Reflections2014In: Food Associated Pathogens: Insights and Reflections, Boca Raton London New York: CRC Press, 2014, p. 1-7Chapter in book (Refereed)
  • 44.
    Danielsson-Tham, Marie-Louise
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Inte vilken industri som helst – en rapport från livsmedelsföretagen: Till tillsatsernas försvar2013Report (Other (popular science, discussion, etc.))
  • 45.
    Danielsson-Tham, Marie-Louise
    Department of Food Hygiene, Faculty of Veterinary Medicine, Swedish University of Agricultural Sciences, Uppsala, Sweden.
    Kontroll av animaliska livsmedel: reflektioner över situationen i Sverige1996Conference paper (Refereed)
  • 46.
    Danielsson-Tham, Marie-Louise
    Department of Food Hygiene, Faculty of Veterinary Medicine, Swedish University of Agricultural Sciences, Uppsala, Sweden.
    Lura rötmånaden!1995In: SLU just nu! – Personaltidning för Sveriges lantbruksuniversitet, ISSN 1102-0954, no 5, p. 20-20Article in journal (Other (popular science, discussion, etc.))
    Abstract [sv]

    Tiden mellan den 22 juli och 23 augusti benämns i folkmun rötmånaden. Denna månad är känd för allehanda ruskigheter. Då föds kalvar med två huvuden, såren vill inte läka och mjölken surnar.

  • 47.
    Danielsson-Tham, Marie-Louise
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Matens kvaliteter2013Collection (editor) (Other academic)
    Abstract [sv]

    I skriften Matens kvaliteter presenteras de viktigaste kriterierna som kännetecknar kvalitet från olika aspekter och för olika individer.

  • 48.
    Danielsson-Tham, Marie-Louise
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Matkvalitet2013In: GUIDE till Årets Svenska Måltidslitteratur 2013 / [ed] Carl Jan Granqvist, Birgit Hemberg, Christina Möller, Dick Norberg, Barbro Stanley, Karsten Thurfjell, Ann Häppich, Grythyttan: Måltidsakademiens förlag i Grythyttan AB , 2013, p. 48-49Chapter in book (Other (popular science, discussion, etc.))
  • 49.
    Danielsson-Tham, Marie-Louise
    Department of Food Hygiene, Faculty of Veterinary Medicine, Swedish University of Agricultural Sciences, Uppsala, Sweden.
    Med ögat på rötmånaden1994In: Fakta – Konsumentgillet, no 1Article in journal (Other (popular science, discussion, etc.))
  • 50.
    Danielsson-Tham, Marie-Louise
    Department of Food Hygiene, Faculty of Veterinary Medicine, Swedish University of Agricultural Sciences, Uppsala, Sweden.
    Mjölkontrollens historia: förfalskad grädde och TBC – problem på 1800-talet2003In: Vår Föda, ISSN 0042-2657, no 6, p. 12-14Article in journal (Refereed)
12345 1 - 50 of 217
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