Karin Petersson (Former)

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2021
Mark Oat Polar Lipids Improve Cardiometabolic-Related Markers after Breakfast and a Subsequent Standardized Lunch : A Randomized Crossover Study in Healthy Young Adults
Hossain, Mohammad Mukul ^LU ; Tovar, Juscelino ^LU ; Cloetens, Lieselotte ^LU ; Soria Florido, Maria ^LU ; Petersson, Karin ^LU ; Prothon, Frédéric ^LU and Nilsson, Anne ^LU (2021) In Nutrients 13(3).
- Contribution to journal › Article
2014
Mark The effects of cereal additives in low-fat sausages and meatballs. Part 2: Rye bran, oat bran and barley fibre.
Petersson, Karin ^LU ; Godard, Ophélie ; Eliasson, Ann-Charlotte ^LU and Tornberg, Eva ^LU (2014) In Meat Science 96(1). p.503-508
- Contribution to journal › Article
Mark The effects of cereal additives in low-fat sausages and meatballs. Part 1: Untreated and enzyme-treated rye bran.
Petersson, Karin ^LU ; Godard, Ophélie ; Eliasson, Ann-Charlotte ^LU and Tornberg, Eva ^LU (2014) In Meat Science 96(1). p.423-428
- Contribution to journal › Article
2013
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 Impact of cell wall-degrading enzymes on water-holding capacity and solubility of dietary fibre in rye and wheat bran.
Petersson, Karin ^LU ; Nordlund, Emilia ; Tornberg, Eva ^LU ; Eliasson, Ann-Charlotte ^LU and Buchert, Johanna (2013) In Journal of the Science of Food and Agriculture 93(4). p.882-889
- Contribution to journal › Article
2012
Mark Cereal Dietary Fibre - Physicochemical Properties and Suitability for Addition to Low-Fat Meat Products
Petersson, Karin ^LU (2012)
- Thesis › Doctoral thesis (compilation)