Search for dissertations about: "Amaranth"

Showing result 1 - 5 of 7 swedish dissertations containing the word Amaranth.

2. 1. Fermentation of quinoa, canihua and amaranth to degrade phytate and improve mineral bioavailability

   Author : Vanesa Castro-Alba; Avdelningen för livsmedel och läkemedel; []
   Keywords : LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES; TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Quinoa; Canihua; Amaranth; Iron; Zinc; Calcium; Phytate; Fermentation; Accessibility; Bioavailability;

   Abstract : Plant-based diets are the main source of nutrients for vegetarians worldwide and for low-income inhabitants of developing countries, such as in rural areas of Bolivia. These diets may contain high levels of mineral inhibitors such as phytate that impairs mineral absorption in the human gut. READ MORE

4. 2. Utilization of Andean grain flours in the development of wheat flour dough

   Author : Sander Jonathan Pérez Villarroel; Avdelningen för livsmedel och läkemedel; []
   Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES; Wheat; Andean grains; Amaranth; Amaranthus caudatus; Canahua; Chenopodium pallidicaule; Quinoa; Chenopodium quinoa; Dough; Substitution; Ultracentrifugation; Phase separation; Dough composition; Macroscopic separation; Freezable water; Textural properties; Compression; Uniaxial tension; Biaxial tension; Principal component analysis; Partial least square regression; Bread;

   Abstract : Bread dough was studied in relation to three Andean grain flours, quinoa (Chenopodium quinoa), amaranth (Amaranthus caudatus) and canahua (Chenopodium pallidicaule), as partial replacements for wheat flour with the perspectives of dough and breadmaking. This thesis deals with the understanding of both dough as a complex system, consisting of various water-filled polymers, and dough as a viscoelastic material, with different responses to deformations, in order to contribute to possibilities for improvements in dough analysis and development of novel products. READ MORE

5. 3. Integrated Agriculture and Aquaculture Systems (IAA) for Enhanced Food Production and Income Diversification in Tanzania

   Author : Deogratias Mulokozi; Håkan Berg; Ian Bryceson; Stockholms universitet; []
   Keywords : LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES; Smallholder farmers; Oreochromis niloticus; Amaranthus hybridus; food production; household income diversification; water use efficiency; farm net income; Physical Geography; naturgeografi;

   Abstract : Aquaculture production in Tanzania has increased in recent years, responding to an increased demand for fish, partly because of an increasing population and declining catches of wild fish. However, the current aquaculture production is still low, dominated by small scale farming systems, that are struggling with a number of challenges such as lack of improved fish breeds, feeds, technical skills and low adoption rates. READ MORE

6. 4. Soil Remediation and Sustainable Development : Creating Appropriate Solutions for Marginalized Regions

   Author : Henrik Haller; Anders Jonsson; Mittuniversitetet; []
   Keywords : NATURVETENSKAP; NATURAL SCIENCES;

   Abstract : The scope of this doctoral thesis is appropriate soil remediation methods for marginalized regions that go beyond pollution reduction targets and include strategies to support sustainable development. Contaminated soil from industrial or agricultural activities poses potential health threats to animals and humans and also threatens economic systems by making land unsuitable for agriculture and other economic purposes. READ MORE

7. 5. The Challenges of Analyzing the Molecular Properties of Starch

   Author : Daysi Pérez; Livsmedelsteknik; []
   Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Amaranthus caudatus; Chenopodium quinoa; Chenopodium pallidicaule; Canna indica; Lepidium meyenii; Xanthosoma sagittifolium; Manihot esculenta; starch; amylose; amylopectin; field-flow fractionation; size distribution; dissolution;

   Abstract : Both the nutritional and functional properties of starch are directly influenced by the molecular structure of its polymers: amylose and amylopectin. It is therefore important to have reproducible methods for quantifying the molecular size. READ MORE