Search for dissertations about: "blackcurrant"

Found 5 swedish dissertations containing the word blackcurrant.

  1. 1. Studies of the Effects of Industrial Processing on Fruit

    University dissertation from Food Engineering, Lund Univeristy

    Author : Uno Viberg; [1998]
    Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Food and drink technology; antioxidants; invertase; thawing; blackcurrant; strawberry; fruit; berry; Livsmedelsteknik;

    Abstract : The industrial production of preserves includes several unit operations which all affects sensorial properties as well as the nutritional value of the final product. Thawing is a crucial unit operation, since then both chemical and physical changes take place. READ MORE

  2. 2. Berries in Prevention of Metabolic Disease – focus on obesity, diabetes and gut microbiota

    University dissertation from Molecular Nutrition, Lund University

    Author : Lovisa Heyman; [2015]
    Keywords : MEDICIN OCH HÄLSOVETENSKAP; MEDICAL AND HEALTH SCIENCES; NATURVETENSKAP; NATURAL SCIENCES; MEDICIN OCH HÄLSOVETENSKAP; MEDICAL AND HEALTH SCIENCES; MEDICIN OCH HÄLSOVETENSKAP; MEDICAL AND HEALTH SCIENCES; MEDICIN OCH HÄLSOVETENSKAP; MEDICAL AND HEALTH SCIENCES; MEDICIN OCH HÄLSOVETENSKAP; MEDICAL AND HEALTH SCIENCES; obesity; type 2 diabetes; berries; low-grade inflammation; gut microbiota; hepatic steatosis; gene expression; DNA methylation; lingonberry; blackcurrant; bilberry; açai;

    Abstract : The increasing prevalence of obesity is a worldwide health problem closely linked to diet and lifestyle factors. Obesity is associated with increased risk of several metabolic disorders including insulin resistance, nonalcoholic fatty liver disease and type 2 diabetes. READ MORE

  3. 3. Sensory evaluation and consumer preference of wine and food combinations : influences of tasting techniques

    University dissertation from Örebro : Örebro universitetsbibliotek

    Author : Ingemar Tobias Nygren; Inga-Britt Gustafsson; Lisbeth Johansson; Åsa Öström; Hely Tuorila; [2004]
    Keywords : Descriptive sensory analysis; tasting technique; sequential tasting; mixed tasting; wine; combination; Hollandaise sauce; blue mold cheese; consumers; preference; måltidskunskap; SOCIAL SCIENCES Other social sciences Culinary Arts and Meal Science; SAMHÄLLSVETENSKAP Övrig samhällsvetenskap Måltidskunskap; Måltidskunskap; Culinary Arts and Meal Science;

    Abstract : The entire project consists of five studies. Descriptive sensory analyses were performed on combinations of five dry white wines and either Hollandaise sauce with two levels of fat or two blue mould cheeses. Assessments were carried out by a student panel and by a selected and trained panel. READ MORE

  4. 4. Exploring the microbiota of the gastrointestinal tract

    University dissertation from Lund University (Media-Tryck)

    Author : Jie Xu; [2014]
    Keywords : MEDICIN OCH HÄLSOVETENSKAP; MEDICAL AND HEALTH SCIENCES; Microbiota; Probiotics; Blood pressure; High fat diet; Oat; Green tea; Berry; Fiber; Exopolysaccharides; Ulcerative colitis;

    Abstract : Abstract: Balanced microbiota of the gastrointestinal (GI) tract is important for maintaining health of the host. Altered gut microbiota have been found to be associated with various life-style induced and other intestinal inflammatory diseases. Gut microbiota is viewed as a metabolic organ and considered as new target for therapies. READ MORE

  5. 5. Antioxidant Capacity in Fruit and Vegetables -Cultivar Variation - Storage Conditions - Human Antioxidant Status

    University dissertation from Biomedical Nutrition, Lund University

    Author : Jessica Nilsson; [2003]
    Keywords : NATURVETENSKAP; NATURAL SCIENCES; human plasma antioxidants; Brassica; strawberry; pea; cultivar; ABTS; FRAP; Total antioxidant capacity; TAC; Food and drink technology; Livsmedelsteknik;

    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