Search for dissertations about: "thermal effect in meat"
Found 4 swedish dissertations containing the words thermal effect in meat.
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1. Glutathione peroxidase and selenium in meat - Tissue and species variation, thermal stability and selenium speciation
Abstract : Lipid oxidation is a major problem in muscle foods, leading to a loss in quality and nutritional value. It occurs in raw meat but is usually more pronounced in cooked meat. Since the demands of consumers for ready-to-eat foods have increased, the control of off-flavour in cooked meat is an important industrial problem. READ MORE
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2. Phenolic Antioxidants in Wood Smoke
Abstract : Smoke from residential wood burning constitutes a complex mixture of organic compounds with varying environmental and health effects. This thesis focuses on antioxidants and aromatic hydrocarbons emitted from small-scale burning. READ MORE
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3. Reduction of prime energy consumption in the Middle East by GSHP systems
Abstract : The global energy consumption, which increased ~84% during last thirty years, exceeded 1.4.1011 MWh in 2008. It is projected to increase another ~39% until 2030. READ MORE
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4. The mechanisms controlling heat and mass transfer on frying of beefburgers
Abstract : The aim of the present work was to gain better understanding of the mechanisms controlling heat and mass transfer during thermal processing of beefburgers. The effects of different factors such as the chemical composition and comminution of the meat raw material, the pan temperature and the meat patty diameter on the characteristics of heat and mass transfer were studied. READ MORE
