Lilia Ahrné
Professor
- 2015
FREEZEWAVE - Innovative and low energy microwave assisted freezing process for high quality foods
Xanthakis, E., Le-Bail, A., Shrestha, M., Ahrné, Lilia & Bernard, J. P., 2015, 24th IIR International Congress of Refrigeration, ICR 2015. International Institute of Refrigeration, s. 2580-2586 7 s.Publikation: Bidrag til bog/antologi/rapport › Konferencebidrag i proceedings › Forskning › fagfællebedømt
- 2009
Mechanical and thermal treatments of tomato and carrot: Effects on in vitro bioaccessibility of carotenes and microstructure
Svelander, C. A., Tibäck, E. A., Lopez-Sanchez, P., Gammelgård, A., Ahrné, Lilia, Langton, M. I. B. C. & Alminger, M. A. G., 2009, s. 273-280. 8 s.Publikation: Konferencebidrag › Paper › Forskning › fagfællebedømt
- Udgivet
Mechanical and thermal treatments of tomato and carrot: Effects on in vitro bioaccessibility of carotenes and microstructure
Svelander, C. A., Tibäck, E. A., Lopez-Sanchez, P., Gammelgård, A., Ahrné, Lilia, Langton, M. I. B. C. & Alminger, M. A. G., 2009, 5th International Technical Symposium on Food Processing, Monitoring Technology in Bioprocesses and Food Quality Management.Publikation: Bidrag til bog/antologi/rapport › Konferencebidrag i proceedings › Forskning › fagfællebedømt
- 2005
Microwave research for the food industry-some recent and future applications
Ohlsson, T., Wäppling-Raaholt, B., Ahrné, Lilia & Barr, U. K., 2005, Proceedings of the 10th International Conference on Microwave and High Frequency Heating. Microwave Application Group, s. 285-288 4 s.Publikation: Bidrag til bog/antologi/rapport › Konferencebidrag i proceedings › Forskning › fagfællebedømt
- 2003
Improvement of texture by modifying processing conditions
Ahrné, Lilia, Gonzalez-Martinez, G., Sjöholm, I. & Nilsson, K., 2003, International Conference on Quality in Chains. An Integrated View on Fruit and Vegetable Quality. International Society for Horticultural Science, s. 277-283 7 s. (Acta Horticulturae, Bind 604).Publikation: Bidrag til bog/antologi/rapport › Konferencebidrag i proceedings › Forskning › fagfællebedømt
- 2001
Modelling textural changes of vegetables during acidification under isothermal and non-isothermal conditions
Ahrné, Lilia, Frías, J., Oliveira, F. A. R. & Singh, R. P., 2001, II International Symposium on Application of Modelling as an Innovative Technology in the Agri-Food Chain; MODEL-IT. International Society for Horticultural Science, s. 323-328 6 s. (Acta Horticulturae, Bind 566).Publikation: Bidrag til bog/antologi/rapport › Konferencebidrag i proceedings › Forskning › fagfællebedømt
ID: 159691046
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290
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Effect of microwave assisted blanching on the ascorbic acid oxidase inactivation and vitamin C degradation in frozen mangoes
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
Udgivet -
172
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Supercritical Fluid Extraction of Berry Seeds: Chemical Composition and Antioxidant Activity
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
Udgivet -
98
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Effect of hydrocolloids and emulsifiers on the shelf-life of composite cassava-maize-wheat bread after storage
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
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