Search for dissertations about: "meat products"

Showing result 1 - 5 of 53 swedish dissertations containing the words meat products.

  2. 1. Antioxidants as potential anti-inflammatory components in processed meat products

    Author : Stina Burri; Avdelningen för livsmedel och läkemedel; []
    Keywords : LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES; TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Plant phenols; Processed meat; Colorectal cancer CRC ; Inflammation;

    Abstract : In 2015, the World health organisation (WHO) released a press statement together with the International Agency for Research in Cancer (IARC) classifying processed meat as carcinogenic. Since then, research in this area has been focused on finding the underlying mechanism(s) responsible for the link between processed meat and the increased prevalence of colorectal cancer. READ MORE

  4. 2. Glutathione peroxidase and selenium in meat - Tissue and species variation, thermal stability and selenium speciation

    Author : Charlotte Daun; Kemiska institutionen; []
    Keywords : NATURVETENSKAP; NATURAL SCIENCES; Nutrition; Näringslära; speciation of selenium; lipid oxidation; thermal stability; RN phenotype; ageing; meat; Glutathione peroxidase; selenium;

    Abstract : Lipid oxidation is a major problem in muscle foods, leading to a loss in quality and nutritional value. It occurs in raw meat but is usually more pronounced in cooked meat. Since the demands of consumers for ready-to-eat foods have increased, the control of off-flavour in cooked meat is an important industrial problem. READ MORE

  5. 3. Investigating the Feasibility of using Scandinavian Agricultural Side Streams for the Development of Novel High-Moisture Meat Analogues

    Author : Izalin Zahari; Avdelningen för livsmedel och läkemedel; []
    Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; High-moisture extrusion HME ; meat analogues; plant-based meat; Scandinavian side-streams;

    Abstract : Meat analogues are products that are supposed to resemble meat in terms of texture, flavour, and also sensory characteristics. They have recently become increasingly popular due to numerous issues related to health, religion, environmental impact and the growing number of vegetarians and vegans. READ MORE

  6. 4. Heat and Mass Transfer in Impingement Cooking. Aspects of Food Quality

    Author : Urban Wählby; Chalmers tekniska högskola; []
    Keywords : NATURVETENSKAP; NATURAL SCIENCES; cooking; impingement; meat; mass transfer; buns; food quality; heat transfer;

    Abstract : Hot air impingement is a special form of forced convection, where the air is focused through the use of nozzles at a surface. In combination with rather high air velocities, a jet like phenomenon can evolve, which when used in for example cooking can achieve high heat transfer capacities. An Impingement oven prototype was constructed. READ MORE

  7. 5. PCR-based detection of microorganisms in complex biological samples

    Author : Pär-G Lantz; Teknisk mikrobiologi; []
    Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Density gradient centrifugation; DNA extraction; Aqueous two-phase systems; Meat; Faeces; Cheese; Yeast; Helicobacter pylori; Yersinia enterocolitica; Listeria monocytogenes; PCR; Inhibition; Sample preparation; Microbiology; bacteriology; virology; mycology; Mikrobiologi; bakteriologi; virologi; mykologi;

    Abstract : The detection of microorganisms by PCR can be divided into four steps: (1) sample collection, (2) sample preparation, (3) DNA amplification and (4) detection of PCR products. The major problem in developing PCR-based detection methods is the sample preparation step. READ MORE