المؤلفون: Sweers, L. J.H., Mishyna, M., Ahrné, L. M., Boom, R. M., Fogliano, V., Patra, T., Lakemond, C. M.M., Keppler, J. K.

المصدر: Sweers , L J H , Mishyna , M , Ahrné , L M , Boom , R M , Fogliano , V , Patra , T , Lakemond , C M M & Keppler , J K 2025 , ' Pulsed electric field processing of edible insect slurries induces thermally-assisted microbial inactivation ' , Current Research in Food Science , vol. 10 , 100940 . https://doi.org/10.1016/j.crfs.2024.100940

مصطلحات موضوعية: House cricket, Lesser mealworm, Microbial inactivation, Mild processing, Secondary protein structure

وصف الملف: application/pdf

الاتاحة: https://researchprofiles.ku.dk/da/publications/pulsed-electric-field-processing-of-edible-insect-slurries-induces-thermallyassisted-microbial-inactivation(a4bcec1a-a037-480e-8560-bc98c245364f).html
https://doi.org/10.1016/j.crfs.2024.100940
https://curis.ku.dk/ws/files/421017704/1_s2.0_S2665927124002673_main.pdf

المؤلفون: Barone G., Cirrincione F., Jiang Y., Rauh V., Lillevang S. K., Caboni M. F., Skibsted L. H., Ahrné L.

المساهمون: Barone G., Cirrincione F., Jiang Y., Rauh V., Lillevang S.K., Caboni M.F., Skibsted L.H., Ahrné L.

مصطلحات موضوعية: ionic strength, temperature mineral and protein partitioning of skim milk

وصف الملف: ELETTRONICO

Relation: info:eu-repo/semantics/altIdentifier/wos/WOS:001149322100001; volume:147; issue:December 2023; firstpage:1; lastpage:7; numberofpages:7; journal:INTERNATIONAL DAIRY JOURNAL; https://hdl.handle.net/11585/967730; info:eu-repo/semantics/altIdentifier/scopus/2-s2.0-85167608037; https://www.sciencedirect.com/science/article/pii/S0958694623001838

الاتاحة: https://hdl.handle.net/11585/967730
https://doi.org/10.1016/j.idairyj.2023.105764
https://www.sciencedirect.com/science/article/pii/S0958694623001838

المؤلفون: Yang, S, Tyler, AII, Ahrné, L, Kirkensgaard, JJK

وصف الملف: text

Relation: https://eprints.whiterose.ac.uk/175774/1/Skimmed%20milk%20structural%20dynamics%20during%20high%20hydrostatic%20pressure%20processing%20from%20SAXSmain.pdf; https://eprints.whiterose.ac.uk/175774/8/Skimmed%20milk%20structural%20dynamics%20-supporting%20mmc1.pdf; Yang, S, Tyler, AII orcid.org/0000-0003-2116-1084 , Ahrné, L et al. (1 more author) (2021) Skimmed milk structural dynamics during high hydrostatic pressure processing from in situ SAXS. Food Research International, 147. 110527. ISSN 0963-9969

الاتاحة: https://eprints.whiterose.ac.uk/175774/
https://eprints.whiterose.ac.uk/175774/1/Skimmed%20milk%20structural%20dynamics%20during%20high%20hydrostatic%20pressure%20processing%20from%20SAXSmain.pdf
https://eprints.whiterose.ac.uk/175774/8/Skimmed%20milk%20structural%20dynamics%20-supporting%20mmc1.pdf

المؤلفون: Duncan J., DeClerck F., Baldi A., Treyer S., Aschemann-Witzel J., Cuhls K., Ahrne L., Bisoffi S., Grando S., Guobys L., Kohl J., Hansen H. O., Hudson R. L., Lutzeyer H. -J., Nielsen V. H., Ruiz B., Saggau E., Valceschini E., Siebielec G., Brunori G.

المساهمون: Duncan, J., Declerck, F., Baldi, A., Treyer, S., Aschemann-Witzel, J., Cuhls, K., Ahrne, L., Bisoffi, S., Grando, S., Guobys, L., Kohl, J., Hansen, H. O., Hudson, R. L., Lutzeyer, H. -J., Nielsen, V. H., Ruiz, B., Saggau, E., Valceschini, E., Siebielec, G., Brunori, G.

وصف الملف: ELETTRONICO

Relation: info:eu-repo/semantics/altIdentifier/wos/WOS:000768620900001; volume:3; issue:3; firstpage:183; lastpage:186; numberofpages:4; journal:NATURE FOOD; http://hdl.handle.net/11568/1138864; info:eu-repo/semantics/altIdentifier/scopus/2-s2.0-85126243542

الاتاحة: http://hdl.handle.net/11568/1138864
https://doi.org/10.1038/s43016-022-00479-x

المؤلفون: Christiansen MV, Smith GN, Brok ES, Schmiele M, Ahrné L

Relation: Science and Technology Facilities Council (2007- ); ISIS (1984- ); http://purl.org/net/epubs/work/50305967

الاتاحة: http://purl.org/net/epubs/work/50305967

المؤلفون: Ahrné, L. M., Oliveira, F. A. R., Manso, M. C., Drumond, M. C., Osted, R., Gekas, V.

Relation: AHRNÉ, L. M. [et al.] - Modelling of dissolved oxygen concentration during storage of packaged liquid doods.Journal of Food Engineering. ISSN 0260-8774. 34: 2 (1997) 213-224; http://hdl.handle.net/10400.14/6618

الاتاحة: http://hdl.handle.net/10400.14/6618

المؤلفون: Ahrné, L. M., Pereira, N. R., Staack, N., Floberg, P.

المصدر: Drying Technology ; volume 25, issue 7-8, page 1149-1153 ; ISSN 0737-3937 1532-2300

الاتاحة: http://dx.doi.org/10.1080/07373930701438436
http://www.tandfonline.com/doi/pdf/10.1080/07373930701438436

المؤلفون: Olsson, E, Janestad, H, Ahrné, L

مصطلحات موضوعية: Food Science, Livsmedelsvetenskap

وصف الملف: application/pdf

Relation: SIK Rapport, 0436-2071; 703

الاتاحة: http://urn.kb.se/resolve?urn=urn:nbn:se:ri:diva-435

المؤلفون: Ahrné, L., Björck, L., Claesson, Olof

المصدر: Annals of Nutrition & Metabolism, 1982 May 01. 26(3), 162-170.

URL الوصول: https://www.jstor.org/stable/45099528

المؤلفون: Olsson, E E M, Ahrne, L M, Trägårdh, Christian

المصدر: Journal of Food Engineering. 67(3):273-280

مصطلحات موضوعية: Jet impingement heat transfer, Multiple jets, Nusselt number, CFD, SST, Cylinder, Food, Teknik, Annan teknik, Livsmedelsteknik, Engineering and Technology, Other Engineering and Technologies, Food Engineering

URL الوصول: https://lup.lub.lu.se/record/152105
http://dx.doi.org/10.1016/j.jfoodeng.2004.04.030

المؤلفون: Olsson, E E M, Trägårdh, Christian, Ahrne, L M

المصدر: Journal of Food Science. 70(8):484-491

مصطلحات موضوعية: Teknik, Annan teknik, Livsmedelsteknik, Engineering and Technology, Other Engineering and Technologies, Food Engineering

URL الوصول: https://lup.lub.lu.se/record/152019
http://dx.doi.org/10.1111/j.1365-2621.2005.tb11519.x

المؤلفون: Gonzalez-M, Gerardo, Ahrne, L, Gekas, Vassilis, Sjöholm, Ingegerd

المصدر: Journal of Food Engineering. 65(3):433-441

مصطلحات موضوعية: Finite-element analysis, Thermal deactivation rate, Absolute PME activity, Thermal activation, Temperature distribution, Potato, Blanching, Thermal activity coefficient, Teknik, Annan teknik, Livsmedelsteknik, Engineering and Technology, Other Engineering and Technologies, Food Engineering

URL الوصول: https://lup.lub.lu.se/record/139180
http://dx.doi.org/10.1016/j.jfoodeng.2004.02.003

المؤلفون: Prothon, Frédéric, Ahrne, L, Sjöholm, Ingegerd

المصدر: Critical Reviews in Food Science and Nutrition. 43(4):447-479

مصطلحات موضوعية: Teknik, Annan teknik, Livsmedelsteknik, Engineering and Technology, Other Engineering and Technologies, Food Engineering

URL الوصول: https://lup.lub.lu.se/record/129455
http://www.ingentaconnect.com/content/tandf/bfsn/2003/00000043/00000004/art00004

المؤلفون: Guiamba, I.R.F., Svanberg, U., Ahrné, L.

المصدر: Guiamba , I R F , Svanberg , U & Ahrné , L 2015 , ' Effect of Infrared Blanching on Enzyme Activity and Retention of β-Carotene and Vitamin C in Dried Mango ' , Journal of Food Science . https://doi.org/10.1111/1750-3841.12866

الاتاحة: https://curis.ku.dk/portal/da/publications/effect-of-infrared-blanching-on-enzyme-activity-and-retention-of-carotene-and-vitamin-c-in-dried-mango(edc2c200-6ead-46b3-b6cf-c56f126d5b95).html
https://doi.org/10.1111/1750-3841.12866
http://www.scopus.com/inward/record.url?eid=2-s2.0-84930928496&partnerID=MN8TOARS

المؤلفون: Malafronte, L., Ahrné, L., Kaunisto, E., Innings, F., Rasmuson, A.

المساهمون: “PowTech” Marie Curie Initial Training Network

المصدر: Journal of Food Engineering ; volume 147, page 111-119 ; ISSN 0260-8774

الاتاحة: http://dx.doi.org/10.1016/j.jfoodeng.2014.09.032
https://api.elsevier.com/content/article/PII:S0260877414004002?httpAccept=text/xml
https://api.elsevier.com/content/article/PII:S0260877414004002?httpAccept=text/plain

المؤلفون: Malafronte, L., Ahrné, L., Schuster, E., Innings, F., Rasmuson, A.

المصدر: Journal of Food Engineering ; volume 158, page 58-65 ; ISSN 0260-8774

الاتاحة: http://dx.doi.org/10.1016/j.jfoodeng.2015.02.029
https://api.elsevier.com/content/article/PII:S0260877415000825?httpAccept=text/xml
https://api.elsevier.com/content/article/PII:S0260877415000825?httpAccept=text/plain

المؤلفون: Malafronte, L., Ahrné, L., Innings, F., Jongsma, A., Rasmuson, A.

المساهمون: “PowTech” Marie Curie Initial Training Network

المصدر: Chemical Engineering Research and Design ; volume 104, page 703-712 ; ISSN 0263-8762

الاتاحة: http://dx.doi.org/10.1016/j.cherd.2015.10.011
https://api.elsevier.com/content/article/PII:S0263876215003858?httpAccept=text/xml
https://api.elsevier.com/content/article/PII:S0263876215003858?httpAccept=text/plain

المؤلفون: Ahrné, L, Gonzalez-Martinez, G, Sjöholm, Ingegerd, Nilsson, K

المساهمون: Tijskens, L.M.M., Vollebregt, H. M.

المصدر: 604, pp 277-277 (2003) ; ISSN: 0567-7572

مصطلحات موضوعية: Food Engineering

Relation: https://lup.lub.lu.se/record/527741; scopus:84879648365

الاتاحة: https://lup.lub.lu.se/record/527741

المؤلفون: Gonzalez-M, Gerardo, Sjöholm, Ingegerd, Gekas, Vassilis, Ahrne, L

المصدر: (162), pp 108-108 (2003)
ISSN: 0280-9737

مصطلحات موضوعية: Food Engineering, cell membrane integrity, cell membrane injury, REL, potatoes, PME

Relation: https://lup.lub.lu.se/record/1406649; wos:000189500100046

الاتاحة: https://lup.lub.lu.se/record/1406649

المؤلفون: Svanberg, L., Ahrné, L., Lorén, N., Windhab, E.

المصدر: Journal of Food Engineering ; volume 114, issue 1, page 90-98 ; ISSN 0260-8774

الاتاحة: http://dx.doi.org/10.1016/j.jfoodeng.2012.06.016
https://api.elsevier.com/content/article/PII:S0260877412003123?httpAccept=text/xml
https://api.elsevier.com/content/article/PII:S0260877412003123?httpAccept=text/plain