Search for dissertations about: "food record"
Showing result 1 - 5 of 552 swedish dissertations containing the words food record.
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1. Characterisation of Food Associated Bacteria by DNA based Methods, with Special Reference to Enterobacteriaceae
Abstract : The presence of genes in food, encoding some virulence factors, was studied by PCR, and species of Enterobacteriaceae, associated with food, were studied by the DNA-based methods of TTGE, ribotyping and sequencing. The flora of fresh and chill-stored pork were analysed by a culture-independent approach, using specific amplification of 16S rRNA genes followed by cloning and sequencing. READ MORE
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2. Antioxidants in Andean food and meals
Abstract : Abstract The constant need to improve health and to prevent disease in Bolivia, especially in the Andean region with its extreme environmental conditions (high altitude and lower temperatures), motivated us to extend studies of antioxidant sources in foods and plants, since antioxidants are believed to have major health benefits. Spectrophotometric methods, such as ABTS (2, 2’- azinobis-3-ethylbenzotiazoline-6-sulfonic acid) and FRAP (ferric reduction antioxidant power), were used to evaluate antioxidant activity. READ MORE
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3. Dynamic Modelling and Simulation of Liquid Food Process Lines
Abstract : In the present work a dynamic model library of components for process lines was developed. The analysis addressed characteristic aspects of liquid food process lines, and new models were developed for fluid transitions, dispersion, mixing zones and first-order chemical reactions in pipes and heat exchangers. READ MORE
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4. Dynamically predicted shelf-life service : Exploring and evaluating a potential sustainable food supply chain innovation
Abstract : Roughly one third of all the food produced worldwide goes to waste. The global goals for sustainable development set by the United Nations in 2015 call for a 50% reduction of food waste per capita by 2030. We thus face several major food waste challenges that need academic and practical attention. READ MORE
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5. Jet Impingement and Infrared Heating of Cylindrical Foods. Flow and Heat Transfer Studies
Abstract : Rapid heat transfer methods such as jet impingement and infrared radiation can be used to speed up thermal processing in the food industry. The heating rate affects important food characteristics, such as colour. READ MORE