Search for dissertations about: "antioxidants activity food"

Showing result 1 - 5 of 20 swedish dissertations containing the words antioxidants activity food.

2. 1. Antioxidants in Andean food and meals

   Author : Leslie Tejeda; Livsmedelsteknik; []
   Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Antioxidant capacity; polyphenolic compounds; anthocyanidins; individual food; meals; ans and stan genes;

   Abstract : Abstract The constant need to improve health and to prevent disease in Bolivia, especially in the Andean region with its extreme environmental conditions (high altitude and lower temperatures), motivated us to extend studies of antioxidant sources in foods and plants, since antioxidants are believed to have major health benefits. Spectrophotometric methods, such as ABTS (2, 2’- azinobis-3-ethylbenzotiazoline-6-sulfonic acid) and FRAP (ferric reduction antioxidant power), were used to evaluate antioxidant activity. READ MORE

4. 2. Cross-Processing Fish Co-Products with Plant Food Side Streams or Seaweeds Using the pH-Shift Method - a new sustainable route to functional food protein ingredients stable towards lipid oxidation

   Author : Jingnan Zhang; Chalmers tekniska högskola; []
   Keywords : LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES; TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; valorization; pomaces; protein techno-functionality; press cakes; by-products; fish protein; fruit; natural antioxidants; lipid oxidation; berry; protein gels;

   Abstract : The seafood value chain is highly inefficient as 50-60% of the fish weight end up as co-products in the filleting operation. Despite their abundance in high-quality proteins, fish co-products mainly go to low value products such as fodder. The pH-shift process, i.e. READ MORE

5. 3. Studies of the Effects of Industrial Processing on Fruit

   Author : Uno Viberg; Livsmedelsteknik; []
   Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Food and drink technology; antioxidants; invertase; thawing; blackcurrant; strawberry; fruit; berry; Livsmedelsteknik;

   Abstract : The industrial production of preserves includes several unit operations which all affects sensorial properties as well as the nutritional value of the final product. Thawing is a crucial unit operation, since then both chemical and physical changes take place. READ MORE

6. 4. Formulation and characterization of W/O nano-dispersions for bioactive delivery applications

   Author : Maria D. Chatzidaki; Aris Xenakis; Bert van Bavel; Werner Kunz; Örebro universitet; []
   Keywords : NATURVETENSKAP; NATURAL SCIENCES; nano-dispersions; encapsulation; food; DLS; EPR; Cryo-TEM; SAXS; pH-stat; digestion; antioxidants; gastric lipase; pancreatic lipase; Kemi; Chemistry;

   Abstract : The main objective of this study was the formulation of food-grade water-in-oil (W/O) nano-dispersions based mainly on medium or long-chain triglycerides. Two types of dispersions were formulated and structurally compared, namely emulsions and microemulsions. READ MORE

7. 5. Effects of Probiotics and Plant Components on Murine Experimental Colitis and Acute Liver Failure

   Author : Nadia Osman; Livsmedelsteknik; []
   Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; mykologi; virologi; bakteriologi; Mikrobiologi; mycology; bacteriology; virology; Rose hip; Microbiology; Probiotics; Prebiotics; Liver injury; Blueberry; Gastro-enterology; Colitis; Gastroenterologi; Food and drink technology; Livsmedelsteknik;

   Abstract : Acute liver failure is accompanied by a high rate of bacterial septic complications. High portal level of lipopolysaccharide (LPS) can lead to a pronounced secretion by Kupffer cells of pro-inflammatory mediators which have been shown to be early and important mediators of liver injury. READ MORE