Search for dissertations about: "PEA"
Showing result 1 - 5 of 76 swedish dissertations containing the word PEA.
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1. Pea carbonic anhydrase : a kinetic study
Abstract : The enzyme carbonic anhydrase (CA), catalysing the interconversion between CO2 and HCO3', has long been known to be present in plants as well as in animals. Several of the animal isozymes, but none of the plant CAs, have been extensively studied. READ MORE
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2. Exploring Physico-Chemical Properties and Colonic Fermentation of Pea Hull Fibre and Pea Protein Blends
Abstract : Yellow pea (Pisum sativum L.) is a legume with high protein and dietary fibre content commonly used for human consumption. Yellow pea is consumed as it is but also used as part of food products, in form of protein concentrate, protein isolate, dietary fibre etc. READ MORE
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3. Pea-Protein Products for Food Applications Methods for Improving Iron and Zinc Availability
Abstract : The thesis deals with some aspects of and possibilities for the production of pea protein with improved nutritional and physiological qualities. The improved pea protein can be used as a beneficial alternative to soya protein in food applications, such as infant formula. READ MORE
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4. Clinical and Molecular Studies of Diffuse Large B-cell Lymphoma
Abstract : The general aim of this thesis was to study the prognostic clinical and biological markers of Diffuse Large B-cell Lymphoma (DLBCL).Paper I: Utilizing population-based data for patients with DLBCL in Sweden, the study aimed to establish whether event free survival at 24 months (EFS24) was a reproducible milestone. READ MORE
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5. Antioxidant Capacity in Fruit and Vegetables -Cultivar Variation - Storage Conditions - Human Antioxidant Status
Abstract : The health-promoting effects of fruits and vegetables have been extensively discussed during the past decade since epidemiologic studies have shown relations between increased intake of fruit and vegetables and decreased incidences of several chronic diseases. It has been suggested that antioxidants are a main contributors to the observed effects, for example by acting as scavengers of free radicals. READ MORE