Lilia Ahrne
Lilia Ahrne
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Zitiert von
Zitiert von
Effects of combined osmotic and microwave dehydration of apple on texture, microstructure and rehydration characteristics
F Prothon, LM Ahrné, T Funebo, S Kidman, M Langton, I Sjöholm
LWT-Food Science and Technology 34 (2), 95-101, 2001
Effect of crust temperature and water content on acrylamide formation during baking of white bread: steam and falling temperature baking
L Ahrné, CG Andersson, P Floberg, J Rosén, H Lingnert
LWT-Food Science and Technology 40 (10), 1708-1715, 2007
Food powder handling and processing: Industry problems, knowledge barriers and research opportunities
JJ Fitzpatrick, L Ahrné
Chemical Engineering and Processing: Process Intensification 44 (2), 209-214, 2005
Heat transfer from a slot air jet impinging on a circular cylinder
EEM Olsson, LM Ahrne, AC Trägårdh
Journal of Food Engineering 63 (4), 393-401, 2004
Mechanisms and prevention of plant tissue collapse during dehydration: a critical review
F Prothon, L Ahrné, I Sjöholm
Taylor & Francis Group 43 (4), 447-479, 2003
Effect of microwave power, air velocity and temperature on the final drying of osmotically dehydrated bananas
NR Pereira, A Marsaioli Jr, LM Ahrné
Journal of Food Engineering 81 (1), 79-87, 2007
Effect of sugar, cocoa particles and lecithin on cocoa butter crystallisation in seeded and non-seeded chocolate model systems
L Svanberg, L Ahrné, N Lorén, E Windhab
Journal of Food Engineering 104 (1), 70-80, 2011
Thermal pretreatments of carrot pieces using different heating techniques: Effect on quality related aspects
L Lemmens, E Tibäck, C Svelander, C Smout, L Ahrné, M Langton, ...
Innovative Food Science & Emerging Technologies 10 (4), 522-529, 2009
Effect of cassava flour characteristics on properties of cassava-wheat-maize composite bread types
M Eduardo, U Svanberg, J Oliveira, L Ahrné
International Journal of Food Science 2013, 2013
Processing of tomato: impact on in vitro bioaccessibility of lycopene and textural properties
CA Svelander, EA Tibäck, LM Ahrné, MIBC Langton, USO Svanberg, ...
Journal of the Science of Food and Agriculture 90 (10), 1665-1672, 2010
Effect of infrared heating on quality and microbial decontamination in paprika powder
N Staack, L Ahrné, E Borch, D Knorr
Journal of Food Engineering 86 (1), 17-24, 2008
Microwave convective drying of plant foods at constant and variable microwave power
LM Ahrné, NR Pereira, N Staack, P Floberg
Drying Technology 25 (7-8), 1149-1153, 2007
Microwave assisted air drying of osmotically treated pineapple with variable power programmes
GE Botha, JC Oliveira, L Ahrné
Journal of food engineering 108 (2), 304-311, 2012
Application of the Guggenheim, Anderson and De Boer model to correlate water activity and moisture content during osmotic dehydration of apples
F Prothon, LM Ahrné
Journal of Food Engineering 61 (3), 467-470, 2004
Combined convective and microwave assisted drying: Experiments and modeling
L Malafronte, G Lamberti, AA Barba, B Raaholt, E Holtz, L Ahrné
Journal of food engineering 112 (4), 304-312, 2012
Comparison of drying kinetics and texture effects of two calcium pretreatments before microwave‐assisted dehydration of apple and potato
L Ahrné, F Prothon, T Funebo
International journal of food science & technology 38 (4), 411-420, 2003
Microwave and convective dehydration of ethanol treated and frozen apple–physical properties and drying kinetics
T Funebo, L Ahrné, F Prothon, S Kidman, M Langton, C Skjöldebrand
International journal of food science & technology 37 (6), 603-614, 2002
Flow and heat transfer from multiple slot air jets impinging on circular cylinders
EEM Olsson, LM Ahrne, AC Trägårdh
Journal of Food Engineering 67 (3), 273-280, 2005
Quality optimisation of combined osmotic dehydration and microwave assisted air drying of pineapple using constant power emission
GE Botha, JC Oliveira, L Ahrné
Food and bioproducts processing 90 (2), 171-179, 2012
Retention of β-carotene and vitamin C in dried mango osmotically pretreated with osmotic solutions containing calcium or ascorbic acid
I Guiamba, L Ahrné, MAM Khan, U Svanberg
Food and Bioproducts Processing 98, 320-326, 2016
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