Search for dissertations about: "bread history"

Showing result 1 - 5 of 9 swedish dissertations containing the words bread history.

  2. 1. Bitter bread : the famine in Norrbotten 1867-1868

    Author : Marie C. Nelson; Uppsala universitet; []
    Keywords : HUMANIORA; HUMANITIES; History; Historia;

    Abstract : .... READ MORE

  4. 2. Staling and Starch Retrogradation in Speciality Bread

    Author : Jeanette Purhagen; Livsmedelsteknik; []
    Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Anti-staling agents; Staling; Starch retrogradation; Bread; Water content; Bran; Heat-treated additives; Gluten-free bread;

    Abstract : Bread products are one of the most common and important foods in our daily diet, and have been since ancient times. Although it has a long history and comes in many variations, the staling phenomenon of bread is still not fully known. READ MORE

  5. 3. On plant food in the Scandinavian peninsula in Early Medieval times

    Author : Ann-Marie Hansson; Delwen Samuel Nesbitt; Stockholms universitet; []
    Keywords : HUMANIORA; HUMANITIES; plant food; fossil plant remains; carbonized prehistoric bread; symbolic use of plant food; Scandinavia; Early Medieval Period; Archaeological Science; laborativ arkeologi;

    Abstract : .... READ MORE

  6. 4. Phylogenetic studies of Elymus s.s. L. (Poaceae) : plant systematics as a prerequisite for efficient conservation and utilization

    Author : Jonatan Leo; Sveriges lantbruksuniversitet; Sveriges lantbruksuniversitet; []
    Keywords : LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES;

    Abstract : Elymus (wild-rye), in the tribe Triticeae, is a diverse genus and contains about 150 species growing in a wide range of habitats in temperate areas all over the world. The species are wild relatives to some of the most important cereal crops like bread wheat, durum wheat, rye, and barley. READ MORE

  7. 5. A systems biology understanding of protein constraints in the metabolism of budding yeasts

    Author : Iván Domenzain Del Castillo Cerecer; Chalmers tekniska högskola; []
    Keywords : NATURVETENSKAP; NATURAL SCIENCES; NATURVETENSKAP; NATURAL SCIENCES; NATURVETENSKAP; NATURAL SCIENCES; NATURVETENSKAP; NATURAL SCIENCES; gene regulation; omics analysis; enzyme capacity; metabolism; systems biology; stress adaptation; genome-scale modeling; metabolic engineering;

    Abstract : Fermentation technologies, such as bread making and production of alcoholic beverages, have been crucial for development of humanity throughout history. Saccharomyces cerevisiae provides a natural platform for this, due to its capability to transform sugars into ethanol. READ MORE