Search for dissertations about: "Food passage"
Showing result 1 - 5 of 24 swedish dissertations containing the words Food passage.
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1. Barley malt products for improved intestinal health
Abstract : Barley is a good source of dietary fibre, particularly β-glucan and arabinoxylan, to increase formation of short-chain fatty acids (SCFAs). Butyric and propionic acid are involved in the preservation of colonic barrier function, thus decreasing the risk of inflammation. READ MORE
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2. Effects of Pulsed Electric Fields on Plant Tissue
Abstract : The interaction between biological cells and external electric fields has been of interest by scientists for several decades. Exposure of the cells to electric fields leads to various kinds of biophysical and biochemical responses. These responses can be used to characterize cell properties and/or to manipulate cell characteristics. READ MORE
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3. Drop Break-up in High-Pressure Homogenisers
Abstract : The overall aim of this project was to investigate the drop break-up process in milk homogenisers. This was done by measurements and calculations of the flow fields in the gap region and by visualisation of drops being broken up. To make visualisation and measurements possible, two scale models of a homogeniser gap were developed. READ MORE
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4. Lactobacillus in semi-hard cheese and their use as adjunct cultures
Abstract : The microflora of Herrgård cheese produced at three dairies was compared after three and six months maturation. The microflora of cheeses from two of the dairies was dominated by a spontaneous microflora of Lactobacillus after three months of ripening, while starter bacteria still dominated in cheese from the third dairy after six months. READ MORE
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5. Whole-grain rye foods: effects on appetite and metabolism
Abstract : Overweight, obesity and associated diet-related chronic diseases are increasing worldwide. Diet constitutes a modifiable risk factor for these conditions. Whole-grain consumption has been associated with health benefits, e.g. READ MORE