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Showing result 1 - 5 of 9 swedish dissertations matching the above criteria.

2. 1. Sensory, attitudinal, and contextual aspects of the meal : health implications and connections with risk factors for coronary heart disease and obesity

   Author : Erika Rapp [Nordin]; Åsa Öström; Inga-Britt Gustafsson; Judith Annett; Inger M. Jonsson; Mai-Lis Hellénius; Örebro universitet; []
   Keywords : Abdominal fat; Basic tastes; Bitterness; BMI; Coronary heart disease; Dietary fat content; Eating context; Food; HDL-cholesterol; Health promotion; Intervention; Meal; Perception; Preference; PROP; Beska; BMI; Bukfetma; Fetthalt; Grundsmaker; HDL-kolesterol; Hjärtinfarkt; Hälsa; Intervention; Mat; Måltidsmiljö; Preferens; PROP; Sensitivitet; Culinary Arts and Meal Science; Måltidskunskap; Måltidskunskap; Culinary Arts and Meal Science;

   Abstract : Det övergripande syftet var att undersöka mat- och måltidsrelaterade faktorer som bidragande orsak till övervikt och hjärt-kärlsjukdom.I en sensorisk studie jämfördes individer som insjuknat i hjärtinfarkt med en frisk kontroll-grupp med avseende på preferens för mat med hög respektive låg fetthalt, smakkänslighet för grundsmakerna (surt, beskt, salt, sött, umami och metalliskt) samt det beska ämnet 6-n-propylthiouracil (PROP). READ MORE

4. 2. Nutrition in the second year of life. Effects of different milk compositions on dietary intakes, growth and metabolism

   Author : Johan Svahn; Lund Pediatrik; []
   Keywords : MEDICIN OCH HÄLSOVETENSKAP; MEDICAL AND HEALTH SCIENCES; protein intake; nitrogen; iron fortification; iron intake; growth; fatty acids; fat metabolism; fat intake; energy intake; dietary intake; blood lipids; cow´s milk; cholesterol; Amino acids; children; protein metabolism.; Pediatrics; Pediatri;

   Abstract : In the diet for young children, whole cow´s milk is the major contributor of calories, protein and saturated fat, but it supplies little iron and polyunsaturated fat. Although several recommendations exist for the composition of formula, recommendations for the composition of milk for young children are lacking. READ MORE

5. 3. Modifying Cooking Practices to Reduce the Formation of Heterocyclic Amines

   Author : Elna Hallgard; Avdelningen för livsmedel och läkemedel; []
   Keywords : MEDICIN OCH HÄLSOVETENSKAP; MEDICAL AND HEALTH SCIENCES; Livsmedelsteknik; Food and drink technology; cancer; frying; mutagens; beefburger; chicken; heterocyclic amines; cooking;

   Abstract : Commonly cooked meat dishes contain heterocyclic amines (HAs) at ng/g levels. HAs are animal carcinogens, form DNA adducts in human tissues, and have been associated with increased risk of cancer in epidemiological studies, and it is thus recommended that human intake be decreased. READ MORE

6. 4. The mechanisms controlling heat and mass transfer on frying of beefburgers

   Author : Bea Kovácsné Oroszvári; Livsmedelsteknik; []
   Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Livsmedelsteknik; Food and drink technology; permeability; porosity; contraction; frying; beefburger; heat and mass transfer;

   Abstract : The aim of the present work was to gain better understanding of the mechanisms controlling heat and mass transfer during thermal processing of beefburgers. The effects of different factors such as the chemical composition and comminution of the meat raw material, the pan temperature and the meat patty diameter on the characteristics of heat and mass transfer were studied. READ MORE

7. 5. Development of Methods for Determination of Fat and Trace Constituents in Food, with Emphasis on Supercritical Fluid Extraction

   Author : Hans Berg; Centrum för analys och syntes; []
   Keywords : NATURVETENSKAP; NATURAL SCIENCES; Supercritical fluid extraction; Steroids; SFE; Sample preparation; Meat; Lipid classes; Food; Fatty acid composition; Fat content; 3-butanediol; 2; Diacetyl; Acetoin; Androstenone; vitamins A and E.; Analytical chemistry; Analytisk kemi;

   Abstract : Sample preparation is the most time-consuming step in an analysis. Traditional sample preparation techniques consume large amounts of organic solvents, are time-consuming and are difficult to automate. READ MORE