Search for dissertations about: "physicochemical properties"

Showing result 1 - 5 of 160 swedish dissertations containing the words physicochemical properties.

2. 1. Navigating the Cellular Crowd : Physicochemical Properties of Protein Surfaces as Evolved Interaction Guides

   Author : Eloy Vallina Estrada; Mikael Oliveberg; Erik Lindahl; Gideon Schreiber; Stockholms universitet; []
   Keywords : NATURVETENSKAP; NATURAL SCIENCES; protein interactions; inteins; physicochemical properties; protein surfaces; evolution; cellular crowding; electrostatics; Biophysics; biofysik;

   Abstract : The cellular interior is characterised by high concentrations of macromolecules. Compared with dilute conditions, the crowd modifies proteins' ability to fold, diffuse and, ultimately, carry out their biological functions. Cellular fitness depends on ensuring an adequate balance between interactivity and diffusivity. READ MORE

4. 2. Cereal Dietary Fibre - Physicochemical Properties and Suitability for Addition to Low-Fat Meat Products

   Author : Karin Petersson; Livsmedelsteknik; []
   Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; dietary fibre; cereals; oat bran; rye bran; wheat bran; barley fibre; hydrolytic enzymes; physicochemical properties; low-fat sausages; low-fat meatballs; sensory perception; texture;

   Abstract : It is well known that dietary fibre is good for the health. Cereals, and in particular the outer parts of the cereal kernels, are rich in dietary fibre. Rye bran, wheat bran, oat bran and barley fibre have been investigated regarding their suitability as additives in low-fat meat products. READ MORE

5. 3. Physicochemical properties of root fiber suspensions. A comparison between parsnip (Pastinaca sativa) and yacon (Smallanthus sonchifolius)

   Author : Alejandra Castro; Avdelningen för livsmedel och läkemedel; []
   Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; physicochemical properties; parsnip; yacon; plant suspensions; particle size distribution; rheology; fructans; dietary fiber;

   Abstract : The physicochemical properties of two root suspensions, parsnip (Pastinaca sativa) and yacon (Smallanthus sonchifolius), were studied and compared at different concentrations and after being subjected to processes such as homogenization and heating. The study and the evaluation of the physicochemical properties of these plant materials in the form of pastes might help to increase the interest in these two roots, and possibly encourage their further industrial use. READ MORE

6. 4. Pulmonary Drug Absorption : In vitro and in vivo investigations of drug absorption across the lung barrier and its relation to drug physicochemical properties

   Author : Ann Tronde; Gerrit Borchard; Uppsala universitet; []
   Keywords : MEDICIN OCH HÄLSOVETENSKAP; MEDICAL AND HEALTH SCIENCES; Pharmacy; lung; pulmonary; drug delivery; inhalation; drug transport; pharmacokinetics; absorption; bioavailability; drug metabolism; preclinical; rat; in vivo; isolated and perfused lung; Caco-2; nebulization catheter; aerosol; physicochemical; peptide; efflux; FARMACI; PHARMACY; FARMACI; Biopharmaceutics; biofarmaci;

   Abstract : Although, pulmonary drug delivery is a well established means for targeting of drugs to the lungs for the treatment of respiratory diseases as well as for the systemic delivery of volatile anesthetic agents, drug absorption kinetics in the lung have not been subjected to extensive research. The main objective of this thesis was to investigate drug absorption characteristics of the lung barrier, using the isolated and perfused rat lung model and in vivo pharmacokinetic studies in rats. READ MORE

7. 5. The Physicochemical and Sensory Properties of Fruit and Vegetable Fibre Suspensions - The Effect of Fibre Processing and its Addition to Low-Fat Sausages

   Author : Hanna Bengtsson; Livsmedelsteknik; []
   Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; physicochemical properties; carrot; apple; potato pulp; tomato; sensory perception; low-fat sausages; texture; heat treatment; homogenisation; Dietary fibre suspensions;

   Abstract : Due to the health effects of dietary fibre, as well as its water-holding capacity (WHC), food products are commonly fortified with fibre-rich sources. However, to be able to design food products with specific textural properties that also appeal to the consumer, it is important to understand and to characterise the physicochemical and chemical properties of the fibre. READ MORE