Search for dissertations about: "Natural foods"

Showing result 1 - 5 of 58 swedish dissertations containing the words Natural foods.

  1. 1. Analysis of Acrylamide and Anthocyanins in Foods Extraction Optimization for Challenging Analytes

    University dissertation from Uppsala : Acta Universitatis Upsaliensis

    Author : Erik V. Petersson; Charlotta Turner; Johan Rosén; Rolf Danielsson; Marja-Liisa Riekkola; [2009]
    Keywords : NATURVETENSKAP; NATURAL SCIENCES; Analysis; Extraction; Optimization; Acrylamide; Anthocyanins; Foods; Challenges; NATURAL SCIENCES Chemistry Analytical chemistry; NATURVETENSKAP Kemi Analytisk kemi; Analytical Chemistry; Analytisk kemi;

    Abstract : In this thesis, the main concern has been to improve the reliability of different parts of the analytical workflow (Paper I, II, IV &V). Additionally, one of the resulting optimized methods was used in a real application (Paper III).Paper I-II concerned the extraction of acrylamide (AA) from foods. READ MORE

  2. 2. Applications of Microwave Heating of Foods

    University dissertation from Uppsala : Acta Universitatis Upsaliensis

    Author : Birgitta Wäppling-Raaholt; [2015]
    Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; NATURVETENSKAP; NATURAL SCIENCES; TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; modelling of microwave heating; microwave-assisted HTST processing; product quality.; heat transfer; microwave heating; microwave oven; heating uniformity; microwave cavity; tubular microwave in-flow processing;

    Abstract : AbstractMicrowave heating of foods offers rapid and flexible heating both for consumer and industrial applications, with several advantages, such as reduced processing time (due to volumetric heating and reduced coming-up times (heating time required to reach the desired target temperature), selective heating, increased process flexibility and efficient heating (volumetric heating of the food does not require heating of a surrounding medium or package). However, successful installations requireknowledge in process design. READ MORE

  3. 3. Diffusion of Water in Foods during Heating

    University dissertation from Uppsala : Acta Universitatis Upsaliensis

    Author : Karin Thorvaldsson; [1998]
    Keywords : NATURVETENSKAP; NATURAL SCIENCES; diffusion; mass transfer; mass transport; porous; water; moisture; heat; food;

    Abstract : The overall aim of this research was to improve the knowledge of diffusion of water in foods during heating, so that the final quality of foods after heat processing could be predicted and controlled. The work consisted of three main parts. The first part involved the development of a method to study the diffusion. READ MORE

  4. 4. Nutritional and Microbiological Evaluation of Fermented Cereal Weaning Foods

    University dissertation from Uppsala : Acta Universitatis Upsaliensis

    Author : Wilbald S.M. Lorri; [1993]

    Abstract : Protein energy malnutrition (PEM) is the most serious nutritional problem affecting pre-school children in developing countries. The low energy and nutrient density of the diet and the presence of anti-nutritional factors contribute to this condition, as do the low frequency of feeding and transmission of diarrhoea-causing pathogens via the food. READ MORE

  5. 5. Assessment of human exposure to per- and polyfluorinated compounds (PFCs) : exposure through food, drinking water, house dust and indoor air

    University dissertation from Örebro : Örebro universitet

    Author : Ingrid Ericson Jogsten; Gunilla Lindström; Bert van Bavel; Stuart Harrad; [2011]
    Keywords : NATURVETENSKAP; NATURAL SCIENCES; NATURVETENSKAP; NATURAL SCIENCES; NATURVETENSKAP; NATURAL SCIENCES; human exposure; per- and polyfluorinated compunds PFCs ; dietary intake; drinking water; indoor environment; TECHNOLOGY; TEKNIKVETENSKAP; NATURAL SCIENCES Chemistry Environmental chemistry; NATURVETENSKAP Kemi Miljökemi; NATURAL SCIENCES Chemistry; NATURVETENSKAP Kemi; Miljökemi; Environmental Chemistry; Kemi; Chemistry;

    Abstract : Per- and polyfluorinated compounds (PFCs) are detected in humans worldwide but all sources of human exposure have not been fully characterized. The aim of this thesis was to evaluate the contributions from food, water, air and dust as sources for human PFC exposure in the general population. READ MORE