Search for dissertations about: "cereals"
Showing result 1 - 5 of 81 swedish dissertations containing the word cereals.
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1. Phenolic content in cereals and legumes. Influence of processing and effect on in vitro availability
Abstract : Iron deficiency anaemia is highly prevalent in Tanzania, and one of the major causes is the low bioavailability of iron in the plant food staple diet. Cereals and legumes contain large amounts of compounds that inhibit iron absorption, e.g. READ MORE
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2. High fiber rye foods decrease body weight and body fat and affect metabolic risk markers
Abstract : Overweight and obesity are major risk factors for development of non-communicable diseases, such as type-2 diabetes and cardiovascular disease, and increase the risk of early mortality. Diet and food consumption are among the most important factors in preventing and reversing overweight, obesity and their comorbidities. READ MORE
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3. Cereal Dietary Fibre - Physicochemical Properties and Suitability for Addition to Low-Fat Meat Products
Abstract : It is well known that dietary fibre is good for the health. Cereals, and in particular the outer parts of the cereal kernels, are rich in dietary fibre. Rye bran, wheat bran, oat bran and barley fibre have been investigated regarding their suitability as additives in low-fat meat products. READ MORE
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4. Particles from biomass combustion -Characteristics and influence of additives
Abstract : AbstractHigh particle concentration in the air is a health risk, and particles from domestic biomass combustion are a significant particle source. In larger boilers, particles are an important element in the build-up of deposits on heat transfer surfaces, causing increased operation and maintenance costs. READ MORE
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5. Phytosterols. Effect of intake on cholesterol absorption and colorectal cancer risk
Abstract : Phytosterols are lipid components of all food items of plant origin. They are effective in decreasing plasma cholesterol concentrations, but have also been suggested to protect against colorectal cancer. READ MORE