Search for dissertations about: "foods processing"

Showing result 1 - 5 of 50 swedish dissertations containing the words foods processing.

  2. 1. Applications of Microwave Heating of Foods

    Author : Birgitta Raaholt; RISE; []
    Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; NATURVETENSKAP; NATURAL SCIENCES; TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; modelling of microwave heating; microwave-assisted HTST processing; product quality.; heat transfer; microwave heating; microwave oven; heating uniformity; microwave cavity; tubular microwave in-flow processing;

    Abstract : AbstractMicrowave heating of foods offers rapid and flexible heating both for consumer and industrial applications, with several advantages, such as reduced processing time (due to volumetric heating and reduced coming-up times (heating time required to reach the desired target temperature), selective heating, increased process flexibility and efficient heating (volumetric heating of the food does not require heating of a surrounding medium or package). However, successful installations requireknowledge in process design. READ MORE

  4. 2. The development of novel foods from Swedish pulses : Raw material composition and processing effects

    Author : Ferawati Ferawati; Cornelia M. Witthöft; Susanna Kariluoto; Linnéuniversitetet; []
    Keywords : LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES; legumes; pulse flour; functional properties; dietary fibre; folate; volatile compounds; cheese analogue; protein isolate; high-moisture extrusion; meat analogue.; Livsmedelsvetenskap; Food Science;

    Abstract : A gradual shift towards a healthier and more sustainable diet with a higher quantity of plant-based products is suggested to be one of the most efficient ways to alleviate environmental pressure from the current food system. Pulses could play a crucial role in this shift due to the multi-faceted benefits they have on the environment and human health. READ MORE

  5. 3. In vitro Bioaccessibility of Carotenes: Influence of microstructure in tomato and carrot as modified by processing

    Author : Cecilia Svelander; Chalmers tekniska högskola; []
    Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; NATURVETENSKAP; NATURAL SCIENCES; α-carotene; in vitro bioaccessibility; high-pressure homogenisation; carrot; in vivo bioavailability; Caco-2 cell model; blanching; processing; Lycopene; β-carotene; tomato; microstructure;

    Abstract : Carotenes are a group of fat-soluble pigments in many fruits and vegetables associated with several important biological effects, like protection against the development of some forms of cancer and cardiovascular disease. The carotene bioavailability in plant foods, i.e. READ MORE

  6. 4. Satiating effects of rye foods

    Author : Hanna Isaksson; Sveriges lantbruksuniversitet; Sveriges lantbruksuniversitet; []
    Keywords : LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES;

    Abstract : The satiating capacity of foods and meals is affected by caloric content, but also varies with several aspects of food composition (e.g. macronutrient composition, energy density, fibre content and food structure). Rye is a cereal that possesses interesting characteristics with the potential to increase satiety. READ MORE

  7. 5. Cassava processing, consumption and dietary cyanide exposure

    Author : Adeyinka Onabolu; Karolinska Institutet; Karolinska Institutet; []
    Keywords : Cassava; gari; linamarin; cyanohydrin; cyanogens; cyanide.;

    Abstract : Cassava is a major component of the diet of more than half a billion people in the tropics. Cassava is an important crop in the farming system in the tropics because it can be intercropped with many other crops, and yields well in poor soils. READ MORE