Eva Tornberg
Titel
professor
Organisation
046-2224821
0733-769551
Eva [dot] Tornberg [at] food [dot] lth [dot] se
Publikationer (hämtat ur Lunds universitets publikationsdatabas)
författare
- 2013
- Dietary fiber, fructooligosaccharides, and physicochemical properties of homogenized aqueous suspensions of yacon (Smallanthus sonchifolius)
- Effect of heat tretment and homogenization on the rheological properties of aqueous parsnip suspensions
- Impact of cell wall-degrading enzymes on water-holding capacity and solubility of dietary fibre in rye and wheat bran.
- 2012
- 2011
- EFFECT OF PHYSICOCHEMICAL PROPERTIES ON THE SENSORY PERCEPTION OF THE TEXTURE OF HOMOGENIZED FRUIT AND VEGETABLE FIBER SUSPENSIONS
- Effects of different pre-salting methods on protein aggregation during heavy salting of cod fillets
- Heat-treated and homogenised potato pulp suspensions as additives in low-fat sausages
- Microstructure of highly concentrated tomato suspensions on homogenisation and subsequent shearing
- PHYSICOCHEMICAL CHARACTERIZATION OF FRUIT AND VEGETABLE FIBER SUSPENSIONS. I: EFFECT OF HOMOGENIZATION
- PHYSICOCHEMICAL CHARACTERIZATION OF FRUIT AND VEGETABLE FIBER SUSPENSIONS. II: EFFECT OF VARIATIONS IN HEAT TREATMENT
- Rheological characterization of dilute acid pretreated softwood.
- The effects of salt-curing and salting procedures on the microstructure of cod (Gadus morhua) muscle
- 2010
- A proposed mechanism of tenderising post-rigor beef using high pressure-heat treatment
- A study of the recovery of the dietary fibres from olive mill wastewater and the gelling ability of the soluble fibre fraction
- Clarification of high-added value products from olive mill wastewater
- Dietary fiber suspensions from olive mill wastewater as potential fat replacements in meatballs
- Recovery and preservation of phenols from olive waste in ethanolic extracts
- The Effects of Presalting Methods from Injection to Pickling, on the Yields of Heavily Salted Cod (Gadus morhua)
- The effect of heat processing on the functional properties of pectin contained in olive mill wastewater
- 2008
- 2007
- 2006
- Combined effect of both stress and time on the viscosity of highly concentrated food suspensions
- Permeability and mass transfer as a function of the cooking temperature during the frying of beefburgers
- Simulation of a design of a lab scale Radio frequency heating unit of hamburgers
- The mechanisms controlling heat and mass transfer on frying of beefburgers
- The mechanisms controlling heat and mass transfer on frying of beefburgers in a double-sided pan fryer
- The mechanisms controlling heat and mass transfer on frying of beefburgers. III. Mass transfer evolution during frying
- 2005
- Effects of heat on meat proteins - Implications on structure and quality of meat products
- Radio frequency heating for improved food processing: Exploiting opportunities and overcoming challenges
- Rheological characterisation of fiber suspensions prepared from vegetable pulp and dried fibers. A comparative study
- Sensory perception of salad dressings with varying fat content, oil droplet size, and degree of aggregation
- The mechanisms controlling heat and mass transfer on frying of beef burgers in a double-sided pan fryer
- The mechanisms controlling heat and mass transfer on frying of beefburgers. Part 2: The influence of the pan temperature and patty diameter
- The mechanisms controlling heat and mass transfer on frying of beetburgers. I. The influence of the composition and comminution of meat raw material
- The sensory perception of salad dressings with varying fat content, oil droplet size, width and degree of aggregation
- 2004
- 2003
- 2002
