Search for dissertations about: "food choice"

Showing result 16 - 20 of 120 swedish dissertations containing the words food choice.

  2. 16. Assessing eczema and food allergy in young children

    Author : Irene Devenney; Karin Fälth-Magnusson; Arne Høst; Linköpings universitet; []
    Keywords : MEDICIN OCH HÄLSOVETENSKAP; MEDICAL AND HEALTH SCIENCES; atopy; eczema; food allergy; nitric oxide; oral food challenge; skin prick test; Paediatric medicine; Pediatrisk medicin;

    Abstract : Background: Atopic disease is an increasing problem. Eczema affects 10-20% of young children, and 33-37% of children with eczema are food allergic. Among other factors, nitric oxide (NO) is thought to play a role in eczema and food allergy. READ MORE

  4. 17. Food habits in Swedish adolescents. Meal pattern, food choice and bioavailability of iron 1994 and 2000

    Author : Agneta Sjöberg; Göteborgs universitet; []
    Keywords : MEDICIN OCH HÄLSOVETENSKAP; MEDICAL AND HEALTH SCIENCES; adolescent nutrition; food habits; interview; meals; dietary iron; iron fortification; bioavailability; energy intake; energy expenditure; doubly labelled water;

    Abstract : The general iron fortification of white wheat flour was removed after 50 years of iron fortification. It was considered important to evaluate the effects of withdrawal of iron fortification among vulnerable groups in the population. Adolescents have high iron requirements for growth and the girls for menstrual losses. READ MORE

  5. 18. Food choice in some freshwater, crustacean zooplankters

    Author : Lars Bern; Uppsala universitet; []
    Keywords : NATURAL SCIENCES; NATURVETENSKAP;

    Abstract : .... READ MORE

  6. 19. Solar Assisted Pervaporation (SAP) : A process using membrane pouches and solar energy for the dehydration and preservation of fruit juices in rural and remote areas

    Author : Randi Phinney; Avdelningen för livsmedel och läkemedel; []
    Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; membrane; pervaporation; fruit preservation; solar drying; heat and mass transfer; coupling effects;

    Abstract : Drying has been used for thousands of years to preserve foods. One of the first methods used was open air sun drying which exposes foods directly to solar radiation and ambient air. This method is still used today around the world but it remains underdeveloped on the small-scale for two main reasons. READ MORE

  7. 20. Multi-scale characterisation of pasta - Effects of raw materials on water absorption, water distribution, and microstructure

    Author : Thomas Steglich; Chalmers tekniska högskola; []
    Keywords : LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES; TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; magnetic resonance imaging; dietary fibre; texture properties; light microscopy; starch; water distribution; gluten; bran; pasta; microstructure;

    Abstract : Pasta is a product with a long history, but is also still being developed today. Producers want to use new raw materials to make pasta more nutritious, less allergenic, and less dependent on durum wheat. All have in common that new raw materials shall not compromise the desired texture properties of cooked pasta such as the “al dente” feeling. READ MORE