Search for dissertations about: "thesis in processed foods"

Showing result 1 - 5 of 10 swedish dissertations containing the words thesis in processed foods.

  1. 1. Antioxidants in Andean food and meals

    Author : Leslie Tejeda; [2013]
    Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Antioxidant capacity; polyphenolic compounds; anthocyanidins; individual food; meals; ans and stan genes;

    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

  2. 2. In vitro accessibility of provitamin A carotenoids in vegetables and fruits - Effects of different process and preparation methods and estimation of vitamin A activity

    Author : Ellen Hedrén; [2004]
    Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; in vitro accessibility; provitamin A carotenoids; lactic acid fermentation; food matrix; cell wall degrading enzymes; vegetables; vitamin A activity; beta-carotene; red palm oil; fruits;

    Abstract : Vitamin A deficiency is a major nutritional problem in many developing countries, caused chiefly by a diet with low retinol content. The bioefficacy of provitamin A carotenoids in plant foods is claimed to be insufficient to maintain a satisfactory vitamin A status. READ MORE

  3. 3. Food-Related Gram-Positive Bacteria: Enterotoxin A Expression in Staphylococcus aureus and a New Regulation Mechanism in Lactococcus lactis

    Author : Rong Cao; [2012]
    Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Lactococcus lactis; multiple inhibition kinetics; dehydrogenase; ATP; ADP; food factors; biopreservatives; staphylococcal food poisoning; SEA; prophage induction; enterotoxin A; Staphylococcus aureus;

    Abstract : Staphylococcal enterotoxin A (SEA) is the most common enterotoxin found in outbreaks of staphylococcal food poisoning (SFP). Based on the amount of SEA produced, S. aureus strains were divided into two main groups, high- and low-SEA-producing strains. READ MORE

  4. 4. Spices in the postprandial metabolic regulation of healthy humans : An integrated physiological and omics approach

    University dissertation from Department of Food Technology, Engineering and Nutrition, Lund University

    Author : Yoghatama Cindya Zanzer; [2018-10-05]
    Keywords : MEDICIN OCH HÄLSOVETENSKAP; MEDICAL AND HEALTH SCIENCES; TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Spices; Postprandial; Glycemia; Lipemia; Appetite regulation; Metabolic endotoxemia; Bile acids; Transcriptomics; Nutrigenomics;

    Abstract : Metabolic syndrome (MetS) is a consequence of obesity and defined as cluster of at least three out of five criteria covering insulin resistance/glucose intolerance, abdominal obesity, hypertension, low HDL-c and elevated TG levels. Imbalance between energy intake and expenditure is known to alter normal physiological function in many aspects, and leads to obesity, which in the long run may turn into type 2 diabetes (T2D) and ultimately cardiovascular disease (CVD). READ MORE

  5. 5. Protein isolation from herring (Clupea harengus) using the pH-shift process - Protein yield, protein isolate quality and removal of food contaminants

    University dissertation from Department of Food Technology, Engineering and Nutrition, Lund University

    Author : Sofia Marmon; [2012]
    Keywords : LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES; TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; NATURVETENSKAP; NATURAL SCIENCES; NATURVETENSKAP; NATURAL SCIENCES; precipitation; acid; gelation; in vitro digestion; solubilization; herring; protein; salt solubility; pH; lipids; alkaline; transmission electron microscopy; dioxins;

    Abstract : Herring (Clupea harengus) contain valuable proteins but is difficult to process into high-quality foods due to its small size and high content of bones, heme-proteins and lipids. Herring is among the most abundant fish species in the world, but is currently utilized largely for fish meal and oil production. READ MORE