Annika Andersson


Tekn lic


Undervisar i kemi, matematik, naturkunskap

Forskningsfält livsmedelsteknologi

Projekt jag detagit i: 

Ordförande i KSV, Konstnärsgruppen sydväst.


Tornberg, E., Olsson, A. and Persson, K. A comparison in fat holding between hamburgers and emulsion sausages. 35th International Congress of  Meat Science and Technology, August 20-25, Copenhagen, 1989.

Tornberg E., Olsson, A. and Persson, K. The structural and interfacial properties of food proteins in relation to their function in  emulsions. In: ”Food Emulsions”. K. Larsson, Ed. Marcel Dekker Inc., 247-326, 1990.

Olsson, A.; Tornberg, E. Fat-holding in hamburgers as influenced by the different constituents of beef adipose tissue. Food Structure 10, 333-344, 1991.

Tornberg E., Andersson, A., Göransson, Å., Von Seth, G. Water and fat  distribution in pork in relation to sensory properties. Proc. Pork quality: Genetics and metabolic factors, Eds. Poulanne, E. and Demeyer, D.J., CAB International, p. 239, 1993.

Tornberg, E.; Andersson, A.; von Seth, G. Water distribution in raw pork muscle (M.longissimus dorsi) of different meat qualities. Proc. 39th International Congress of Meat Science & Technology, 4:201. Calgary, 1993.

Andersson, K., Andersson, A., Tornberg E. Microstructure as Related to the Waterholding, Textural and Sensory Properties of Emulsion Sausages. Food Colloids – Proteins, Lipids and Polysaccharides, (1997). E. Dickinson and B. Bergenståhl, Eds. Royal Society and Chemistry, Camebridge, p. 29-42.

Andersson,A., Kazemekaitute,D. and Tornberg,E. The Fat-holding Properties of Hamburgers in Relation to the Type of Fat Added. Proc. 19th Nordic Lipid Symposium, Ronneby, June, 1997.

Andersson, A., Ohlsson, P., Tornberg, E. and Mielnik, J. Fuctionality  of water-jet and mechanically deboned meat in meat products. The 3rd Nordfood Conference, November 23-25, 1997.

Andersson, A., Andersson, K. And Tornberg, E. A comparison in fat-holding between beef burgers and emulsion sausages. J. Sci. Food Agric., 80, 555-560, 2000.