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2008
Mark Heterocyclic amine formation during frying of frozen beefburgers
Hallgard, Elna ^LU ; Kovácsné Oroszvári, Bea ^LU ; Tornberg, Eva ^LU ; Sjöholm, Ingegerd ^LU and Skog, Kerstin ^LU (2008) In International Journal of Food Science & Technology 43(1). p.62-68
- Contribution to journal › Article
2006
Mark Permeability and mass transfer as a function of the cooking temperature during the frying of beefburgers
Oroszvari, B K ; Sofia Rocha, C ; Sjöholm, Ingegerd ^LU and Tornberg, Eva ^LU (2006) In Journal of Food Engineering 74(1). p.1-12
- Contribution to journal › Article
Mark The mechanisms controlling heat and mass transfer on frying of beefburgers. III. Mass transfer evolution during frying
Kovácsné Oroszvári, Bea ^LU ; Bayod, Elena ^LU ; Sjöholm, Ingegerd ^LU and Tornberg, Eva ^LU (2006) In Journal of Food Engineering 76(2). p.169-178
- Contribution to journal › Article
2005
Mark The mechanisms controlling heat and mass transfer on frying of beetburgers. I. The influence of the composition and comminution of meat raw material
Kovácsné Oroszvári, Bea ^LU ; Sjöholm, Ingegerd ^LU and Tornberg, Eva ^LU (2005) In Journal of Food Engineering 67(4). p.499-506
- Contribution to journal › Article
Mark The mechanisms controlling heat and mass transfer on frying of beefburgers. Part 2: The influence of the pan temperature and patty diameter
Kovácsné Oroszvári, Bea ^LU ; Bayod, Elena ^LU ; Sjöholm, Ingegerd ^LU and Tornberg, Eva ^LU (2005) In Journal of Food Engineering 71(1). p.18-27
- Contribution to journal › Article
2004
Mark Modifying Cooking Practices to Reduce the Formation of Heterocyclic Amines
Hallgard, Elna ^LU (2004)
- Thesis › Doctoral thesis (compilation)
Mark The mechanisms controlling heat and mass transfer on frying of beefburgers
Kovácsné Oroszvári, Bea ^LU (2004)
- Thesis › Doctoral thesis (compilation)
2003
Mark Influence of antioxidants in virgine olive oil on the formation of heterocyclic amines in fried beefburgers.
Persson, E ; Graziani, G ; Ferrance, R ; Fogliano, V and Skog, Kerstin ^LU (2003) In Food and Chemical Toxicology 41(11). p.1587-1597
- Contribution to journal › Article
Mark Effect of high water-holding capacity on the formation of heterocyclic amines in fried beefburgers.
Hallgard, Elna ^LU ; Sjöholm, Ingegerd ^LU and Skog, Kerstin ^LU (2003) In Journal of Agricultural and Food Chemistry 51(15). p.4472-4477
- Contribution to journal › Article