Search for dissertations about: "shelf-life"

Showing result 21 - 25 of 55 swedish dissertations containing the word shelf-life.

  2. 21. Nonlinear rheological characterization of cellulose nanocrystals based systems

    Author : Sylwia Wojno; Chalmers tekniska högskola; []
    Keywords : NATURVETENSKAP; NATURAL SCIENCES; TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; NATURVETENSKAP; NATURAL SCIENCES; cellulose; rheo-PLI; CNC; FT-rheology; rheology;

    Abstract : In this thesis, cellulose nanocrystals based systems were investigated using advanced rheological characterization techniques, with a particular focus on nonlinear material response functions and Rheo-PLI (Polarized Light Imaging). Cellulose nanocrystals (CNCs) show enormous potential for many applications, either as material on its own or as renewable reinforcement in polymers. READ MORE

  4. 22. Hydrothermal Processing of Cereals Optimal Conditions for Phytete Degradation and Myo-Inositol Formation. Effect on Phytase Activity and Mineral Absorption

    Author : Eva-Lotta Bergman; Chalmers tekniska högskola; []
    Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; rye; rice; barley; wheat; myo-inositol; calcium absorption; phytase; hydrothermal processing; zinc absorption; phytate;

    Abstract : The aim of this thesis was to optimise a hydrothermal process to degrade phytate (myo-inositol hexaphosphate), increase the level of free myo-inositol and preserve phytase activity in cereals with the purpose to achieve products with improved mineral bioavailability. Phytate is known to impair mineral absorption and myo-inositol is considered to be a semi-essential nutrient. READ MORE

  5. 23. Is your salad safe to eat? : aspects of foodborne zoonotic bacteria in ready-to-eat leafy vegetables and mixed-ingredient salads

    Author : Karin Söderqvist; Sveriges lantbruksuniversitet; Sveriges lantbruksuniversitet; []
    Keywords : LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES;

    Abstract : Ready-to-eat (RTE) leafy vegetables or mixed-ingredient salads are a popular part of the modern healthy diet. Contamination of these products with bacterial pathogens can occur during any step in the production chain and, since there is no step that kills pathogens during the production of RTE salads, a completely safe final product can never be guaranteed. READ MORE

  6. 24. Factors associated with spontaneous oxidized flavour in cow´s milk

    Author : Jessica Juhlin; Sveriges lantbruksuniversitet; Sveriges lantbruksuniversitet; []
    Keywords : LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES;

    Abstract : Spontaneous oxidized flavour (SOF) is an off-flavour in milk that has received attention in only a few countries, primarily due to lack of monitoring. The poly unsaturated fatty acids in milk are considered to make it more prone to oxidize, with effects like shorter shelf life of dairy products and a reduction in consumer acceptance of milk. READ MORE

  7. 25. Fermentation of barley flour with Lactobacillus reuteri : a source of bioactive compounds against a leaky gut?

    Author : Anton Pallin; Sveriges lantbruksuniversitet; Sveriges lantbruksuniversitet; []
    Keywords : NATURVETENSKAP; NATURAL SCIENCES;

    Abstract : Fermentation of foodstuffs has beneficial effects on shelf life, taste and texture and possibly also health of the consumer. Products containing microbes with beneficial health effects for the host are defined as probiotics. READ MORE