Search for dissertations about: "Processed foods"

Showing result 11 - 14 of 14 swedish dissertations containing the words Processed foods.

2. 11. In vitro accessibility of provitamin A carotenoids in vegetables and fruits - Effects of different process and preparation methods and estimation of vitamin A activity

   Author : Ellen Hedrén; Chalmers tekniska högskola; []
   Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; in vitro accessibility; provitamin A carotenoids; lactic acid fermentation; food matrix; cell wall degrading enzymes; vegetables; vitamin A activity; beta-carotene; red palm oil; fruits;

   Abstract : Vitamin A deficiency is a major nutritional problem in many developing countries, caused chiefly by a diet with low retinol content. The bioefficacy of provitamin A carotenoids in plant foods is claimed to be insufficient to maintain a satisfactory vitamin A status. READ MORE

4. 12. Cholesterol-lowering properties of oats: Effects of processing and the role of oat components

   Author : Tina Immerstrand; Avdelningen för livsmedel och läkemedel; []
   Keywords : MEDICIN OCH HÄLSOVETENSKAP; MEDICAL AND HEALTH SCIENCES; oats; oat β-glucan; cholesterol; mice;

   Abstract : The cholesterol-lowering effect of oats has been studied for almost fifty years. The effect has hitherto essentially been associated with its content of β-glucans, the primary soluble dietary fibre in oats. READ MORE

5. 13. Food-Related Gram-Positive Bacteria: Enterotoxin A Expression in Staphylococcus aureus and a New Regulation Mechanism in Lactococcus lactis

   Author : Rong Cao; Teknisk mikrobiologi; []
   Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Lactococcus lactis; multiple inhibition kinetics; dehydrogenase; ATP; ADP; food factors; biopreservatives; staphylococcal food poisoning; SEA; prophage induction; enterotoxin A; Staphylococcus aureus;

   Abstract : Staphylococcal enterotoxin A (SEA) is the most common enterotoxin found in outbreaks of staphylococcal food poisoning (SFP). Based on the amount of SEA produced, S. aureus strains were divided into two main groups, high- and low-SEA-producing strains. READ MORE

6. 14. Stress induced virulence of Staphylococcus aureus and Listeria monocytogenes

   Author : Nikoleta Zeaki; Teknisk mikrobiologi; []
   Keywords : ;

   Abstract : Control of the dissemination of pathogens in the food production chain is an on-going process with new challenges emerging as pathogenic bacteria evolve and express enhanced virulence characteristics. Staphylococcus aureus and Listeria monocytogenes are two notorious pathogens responsible for staphylococcal food poisoning (SFP) and listeriosis: a foodborne intoxication and an infectious disease respectively. READ MORE