Department of Food Technology, Engineering and Nutrition

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2013
Mark Antioxidants in Andean food and meals
Tejeda, Leslie ^LU (2013)
- Thesis › Doctoral thesis (compilation)
Mark Feeding spinach thylakoids to rats modulates the gut microbiota, decreases food intake and affects the insulin response
Montelius, Caroline ^LU ; Osman, Nadia ^LU ; Weström, Björn ^LU ; Ahrné, Siv ^LU ; Molin, Göran ^LU ; Albertsson, Per-Åke ^LU and Erlanson-Albertsson, Charlotte ^LU (2013) In Journal of Nutritional Science 2.
- Contribution to journal › Article
Mark Emulsion stabilizing capacity of intact starch granules modified by heat treatment or octenyl succinic anhydride
Timgren, Anna ^LU ; Rayner, Marilyn ^LU ; Dejmek, Petr ^LU ; Marku, Diana and Sjöö, Malin ^LU (2013) In Food Science & Nutrition 1(2). p.71-157
- Contribution to journal › Article
Mark Monitoring and stimulating development of integrated professional skills in university study programmes
Wahlgren, Marie ^LU and Ahlberg, Anders ^LU (2013) In European Journal of Higher Education 3(1). p.62-73
- Contribution to journal › Article
Mark Proximate analysis of five wild fruits of mozambique.
Magaia, Telma ^LU ; Uamusse, Amália ; Sjöholm, Ingegerd ^LU and Skog, Kerstin ^LU (2013) In The Scientific World Journal 2013.
- Contribution to journal › Article
Mark A high-pressure homogenization emulsification model—Improved emulsifier transport and hydrodynamic coupling
Håkansson, Andreas ^LU ; Fredrik, Innings ; Trägårdh, Christian ^LU and Bergenståhl, Björn ^LU (2013) In Chemical Engineering Science 91. p.44-53
- Contribution to journal › Article
Mark Softening of dried Vangueria infausta (African medlar) using maltodextrin and sucrose
Chiau, Eulália ^LU ; Cruz Francisco,, Jose Da ; Bergenståhl, Björn ^LU and Sjöholm, Ingegerd ^LU (2013) In African Journal of Food Science 7(10). p.382-391
- Contribution to journal › Article
Mark Simultaneous determination of fragmentation and coalescence rates during pilot-scale high-pressure homogenization
Håkansson, Andreas ^LU and Hounslow, Mike J. (2013) In Journal of Food Engineering 116(1). p.7-13
- Contribution to journal › Article
Mark Sensory Perception of Rye Bran Particles of Varying Size and Concentration in a Viscous Phase
Petersson, Karin ^LU ; Eliasson, Ann-Charlotte ^LU ; Tornberg, Eva ^LU and Bergenståhl, Björn ^LU (2013) In Journal of Texture Studies 44(6). p.459-467
- Contribution to journal › Article
Mark Emulsifying properties of egg yolk
Magnusson, Emma ^LU and Nilsson, Lars ^LU (2013) p.69-86
- Chapter in Book/Report/Conference proceeding › Book chapter

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Lund University Publications

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Department of Food Technology, Engineering and Nutrition

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