Search for dissertations about: "fermented food production"

Showing result 1 - 5 of 20 swedish dissertations containing the words fermented food production.

  2. 1. Yeast biotechnology for nutritional improvements of fermented cereal-based foods - Phytate degradation and folate production

    Author : Andreas Hellström; Chalmers tekniska högskola; []
    Keywords : NATURVETENSKAP; NATURAL SCIENCES; TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; mineral availability; phosphate; togwa; starter culture; Yeast; food fermentation; phytase; phytate; folate;

    Abstract : Anaemia is a serious public health problem in nearly all developing countries. It has negative consequences on cognitive and physical development of children, reduces work capacity in adults, and increases the risk of maternal and child mortality. READ MORE

  4. 2. Impact of cereal food structures on metabolic effects and satiety : the role of processing and product formulation

    Author : Daniel Johansson; Sveriges lantbruksuniversitet; Sveriges lantbruksuniversitet; []
    Keywords : MEDICIN OCH HÄLSOVETENSKAP; MEDICAL AND HEALTH SCIENCES; LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES;

    Abstract : Insulin resistance, high blood glucose and raised total blood cholesterol are major risk factors for cardiovascular disease and type 2 diabetes. Partly they are caused by overweight and obesity. Diet is an important modifiable determinant for these risk factors and understanding how food characteristics, e.g. READ MORE

  5. 3. Chemical analysis to promote the use of wild fruits from Mozambique

    Author : Telma Magaia; Livsmedelsteknik; []
    Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; pulps; kernels; consumption; fat; protein; minerals; dietary fibre;

    Abstract : Abstract Wild fruit trees have significant cultural and socio-economic value in rural areas of Mozambique. Most of the wild fruits are seasonal and are available mainly in the wet season. Generally they have a short shelf-life and are eaten fresh or after minimal processing; the most common method of preservation is sun-drying. READ MORE

  6. 4. Enhancing Composite Cassava Bread Quality - Effect of cassava pre-treatment and baking improvers

    Author : Maria Eduardo; Chalmers tekniska högskola; []
    Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; baking improvers; bread quality; cassava flour; pre-treatment; composite bread; sensory evaluation;

    Abstract : Due to unfavourable climatic conditions, the production of wheat in Mozambique is not sufficient to satisfy national food industrial needs and substantial quantities must be imported at high cost. Bread is currently produced basically using wheat flour. READ MORE

  7. 5. In silico analysis of microbial communities through constraint-based metabolic modelling

    Author : Parizad Babaei; Chalmers tekniska högskola; []
    Keywords : NATURVETENSKAP; NATURAL SCIENCES; NATURVETENSKAP; NATURAL SCIENCES; NATURVETENSKAP; NATURAL SCIENCES; fermented food production; metagenomics; genome-scale metabolic model; community modelling; malnourishment; Microbial community; systems biology; lactic acid bacteria; gut microbiota; uniform randomised sampling;

    Abstract : Microbial communities are involved in many vital biological processes from elemental cycles to sustaining human health. The bacterial assemblages are remarkably under-studied as they are reluctant to grow in the laboratory conditions. READ MORE