Search for dissertations about: "Food"
Showing result 1 - 5 of 1904 swedish dissertations containing the word Food.
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1. Characterisation of Food Associated Bacteria by DNA based Methods, with Special Reference to Enterobacteriaceae
University dissertation from Division of Food Technology, Lund UniversityAbstract : The presence of genes in food, encoding some virulence factors, was studied by PCR, and species of Enterobacteriaceae, associated with food, were studied by the DNA-based methods of TTGE, ribotyping and sequencing. The flora of fresh and chill-stored pork were analysed by a culture-independent approach, using specific amplification of 16S rRNA genes followed by cloning and sequencing. READ MORE
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2. Dynamic Modelling and Simulation of Liquid Food Process Lines
University dissertation from Department of Food Technology, Engineering and Nutrition, Lund UniversityAbstract : In the present work a dynamic model library of components for process lines was developed. The analysis addressed characteristic aspects of liquid food process lines, and new models were developed for fluid transitions, dispersion, mixing zones and first-order chemical reactions in pipes and heat exchangers. READ MORE
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3. Antioxidants in Andean food and meals
University dissertation from Department of Food Technology, Engineering and Nutrition, Lund UniversityAbstract : Abstract The constant need to improve health and to prevent disease in Bolivia, especially in the Andean region with its extreme environmental conditions (high altitude and lower temperatures), motivated us to extend studies of antioxidant sources in foods and plants, since antioxidants are believed to have major health benefits. Spectrophotometric methods, such as ABTS (2, 2’- azinobis-3-ethylbenzotiazoline-6-sulfonic acid) and FRAP (ferric reduction antioxidant power), were used to evaluate antioxidant activity. READ MORE
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4. Jet Impingement and Infrared Heating of Cylindrical Foods. Flow and Heat Transfer Studies
University dissertation from Department of Food Technology, Lund UniversityAbstract : Rapid heat transfer methods such as jet impingement and infrared radiation can be used to speed up thermal processing in the food industry. The heating rate affects important food characteristics, such as colour. READ MORE
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5. Teenagers and Food : The Impact of Culture and Gender on Attitudes towards Food
University dissertation from Univetsitetstryckeriet, UppsalaAbstract : .... READ MORE
