L
Lilia Ahrné
Researcher at University of Copenhagen
Publications - 141
Citations - 3273
Lilia Ahrné is an academic researcher from University of Copenhagen. The author has contributed to research in topics: Chemistry & Calcium. The author has an hindex of 30, co-authored 112 publications receiving 2498 citations. Previous affiliations of Lilia Ahrné include SP Technical Research Institute of Sweden & Research Institutes of Sweden.
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Effects of Combined Osmotic and Microwave Dehydration of Apple on Texture, Microstructure and Rehydration Characteristics
TL;DR: The effect of microwave-assisted air-drying with or without osmotic pre-treatment on apple cubes was evaluated in this article, where a puncture test and confocal laser scanning microscopy (CLSM) were used to analyse the effects of these processes on texture and microstructure.
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Effect of crust temperature and water content on acrylamide formation during baking of white bread: Steam and falling temperature baking
TL;DR: In this article, the effect of crust temperature and water content on acrylamide formation was studied during the baking of white bread, and the results showed that high temperatures and lower water contents increased the acryamide concentration.
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Perspectives from CO+RE: How COVID-19 changed our food systems and food security paradigms
Serafim Bakalis,Serafim Bakalis,Vasilis P. Valdramidis,Dimitrios Argyropoulos,Lilia Ahrné,Jianshe Chen,Patrick J. Cullen,Enda Cummins,Ashim K. Datta,Christos Emmanouilidis,Timothy J. Foster,Peter J. Fryer,Ourania Gouseti,Almudena Hospido,Kai Knoerzer,Alain Le-Bail,Alejandro G. Marangoni,Pingfan Rao,Oliver Schlüter,Petros Taoukis,Epameinondas Xanthakis,Jan Van Impe +21 more
TL;DR: Graphical abstract Image 1 : as discussed by the authors ) is an example of the work presented in this paper, which is based on the work of as discussed by the authors... ]]..
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Food powder handling and processing: Industry problems, knowledge barriers and research opportunities
John J. Fitzpatrick,Lilia Ahrné +1 more
TL;DR: The main goals of the work were to outline the major industrial problems, knowledge barriers, and research challenges and opportunities in relation to food powders, and to promote the creation of a sustainable network of excellence as mentioned in this paper.
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Mechanisms and prevention of plant tissue collapse during dehydration: a critical review.
TL;DR: The plant tissue is described, and the primordial role of the cell wall in keeping the structural integrity is emphasized, and water and its functionality at macro and micro levels of the cellular tissue are reviewed as well as its transport during dehydration.