Search for dissertations about: "thesis in food chemical"
Showing result 16 - 20 of 371 swedish dissertations containing the words thesis in food chemical.
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16. Improving vitamin A nutrition in low-income countries. In vitro bioaccessibility of provitamin A carotenoids in biofortified orange-fleshed sweet potato
Abstract : Vitamin A deficiency is a major nutritional disorder in a large number of low-income countries that is caused by an inadequate intake of preformed vitamin A and provitamin A carotenoids in the diet. The objective of the present thesis was to evaluate orange-fleshed sweet potato (OFSP) as a biofortified food source of provitamin A carotenoids with a potential to be included in a diet for alleviating vitamin A deficiency. READ MORE
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17. Oxygen-reducing enzymes in coatings and films for active packaging
Abstract : Oxygen scavengers are used in active packages to protect the food against deteriorative oxidation processes. The aim of this work was to investigate the possibilities to produce oxygen-scavenging packaging materials based on oxygen-reducing enzymes. READ MORE
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18. From Facets to Flow: The Electrooxidation of Glycerol on Pd-based catalysts
Abstract : Glycerol, a by-product of biodiesel refineries, has uses in industries such as cosmetics, food, and pharmaceuticals. However, its usage is small compared to the amount of glycerol produced from biodiesel production. READ MORE
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19. Heat and Mass Transfer in Impingement Cooking. Aspects of Food Quality
Abstract : Hot air impingement is a special form of forced convection, where the air is focused through the use of nozzles at a surface. In combination with rather high air velocities, a jet like phenomenon can evolve, which when used in for example cooking can achieve high heat transfer capacities. An Impingement oven prototype was constructed. READ MORE
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20. 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