Search for dissertations about: "apple"

Showing result 1 - 5 of 44 swedish dissertations containing the word apple.

  2. 1. Apple world : core and periphery in a transnational organizational culture

    Author : Christina Garsten; Stockholms universitet; []
    Keywords : SAMHÄLLSVETENSKAP; SOCIAL SCIENCES; Apple Computer; Interkulturell kommunikation; Organisationssociologi;

    Abstract : .... READ MORE

  4. 2. Art of tumor immunity : extricating hypoxia-driven immunosuppression in the solid tumor microenvironment

    Author : Apple Tay; Karolinska Institutet; Karolinska Institutet; []
    Keywords : ;

    Abstract : The fate of tumors, from initiation to in situ carcinoma and ultimately metastasis, is intricately tied to the balance between the immune system’s effector cytotoxic and tolerogenic immunosuppressive responses, collectively known as tumor immunity. However, this balance is disrupted by hypoxia, a common characteristic of solid tumors, which drives immunosuppression and contributes to the heterogeneity of the solid tumor microenvironment (TME). READ MORE

  5. 3. Mass Transport in Apple Tissue: Effects of Tissue Structure and Osmotic Processing Conditions

    Author : Nikolaos Mavroudis; Livsmedelsteknik; []
    Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Food and drink technology; Livsmedelsteknik; drying; porosity; shrinkage; cell vitality; apple structure; apple; osmotic processing; mass transport; mass transport mechanisms;

    Abstract : Osmotic processing can be a very useful processing step in today’s food industry enabling the production of high quality natural food ingredients out of plant tissues. The maintenance of high product quality is quite product specific with regard to quality attributes. These attributes include fresh/like appearance, taste, texture and composition. READ MORE

  6. 4. The Physicochemical and Sensory Properties of Fruit and Vegetable Fibre Suspensions - The Effect of Fibre Processing and its Addition to Low-Fat Sausages

    Author : Hanna Bengtsson; Livsmedelsteknik; []
    Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; physicochemical properties; carrot; apple; potato pulp; tomato; sensory perception; low-fat sausages; texture; heat treatment; homogenisation; Dietary fibre suspensions;

    Abstract : Due to the health effects of dietary fibre, as well as its water-holding capacity (WHC), food products are commonly fortified with fibre-rich sources. However, to be able to design food products with specific textural properties that also appeal to the consumer, it is important to understand and to characterise the physicochemical and chemical properties of the fibre. READ MORE

  7. 5. COMBINED DEHYDRATION METHODS - From Fresh Fruit to High-quality Ingredients

    Author : Frédéric Prothon; Livsmedelsteknik; []
    Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Food and drink technology; Livsmedelsteknik; semi-finished products; agent; collapse; apple; microwave-assisted air-drying; dehydration; osmotic treatment;

    Abstract : Numerous products from the food industry contain fruit and/or berries, in the form of fillings or ingredients, e. g. in yoghurt, some bread products/cereal products, ice cream, etc. In order to produce these ingredients and improve their characteristics, many processing techniques are available. READ MORE