Sökning: "Gluten"

Visar resultat 16 - 20 av 110 avhandlingar innehållade ordet Gluten.

  1. 16. Clinical Aspects of Screening Detected Celiac Disease among 12-year-olds

    Författare :Maria vanderPals; Lund Pediatrik; []
    Nyckelord :MEDICIN OCH HÄLSOVETENSKAP; MEDICAL AND HEALTH SCIENCES; Children; Celiac disease; Thyroid autoimmunity; Gluten; Body Mass Index;

    Sammanfattning : Abstract Sweden experienced an epidemic (1984-96) of celiac disease in children, partly attributed to changes in infant feed- ing. Our aim was to compare the total prevalence of celiac disease in two birth cohorts of 12-year-olds and relate the findings to each cohort’s ascertained infant feeding. LÄS MER

  3. 17. Infant Feeding Practices and the Risk of Celiac Disease

    Författare :CARIN ANDRÉN ARONSSON; Celiaki och diabetes; []
    Nyckelord :MEDICIN OCH HÄLSOVETENSKAP; MEDICAL AND HEALTH SCIENCES; Celiac Disease; Gluten; HLA; infant feeding; DQ2;

    Sammanfattning : .... LÄS MER

  4. 18. Multi-scale characterisation of pasta - Effects of raw materials on water absorption, water distribution, and microstructure

    Författare :Thomas Steglich; Chalmers tekniska högskola; []
    Nyckelord :LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES; TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; magnetic resonance imaging; dietary fibre; texture properties; light microscopy; starch; water distribution; gluten; bran; pasta; microstructure;

    Sammanfattning : Pasta is a product with a long history, but is also still being developed today. Producers want to use new raw materials to make pasta more nutritious, less allergenic, and less dependent on durum wheat. All have in common that new raw materials shall not compromise the desired texture properties of cooked pasta such as the “al dente” feeling. LÄS MER

  5. 19. Gluten Protein-Based Microcellular Foams and Composites: Development and Functional Properties

    Författare :Thomas Blomfeldt; Mikael Hedenqvist; Mats K G Johansson; Lars Kloo; KTH; []
    Nyckelord :Wheat Gluten; Foam; Freeze-drying; Glycerol; Bacterial cellulose; Pore structure; Protein structure; Compression; Thermal conductivity; Combustion;

    Sammanfattning : Most common foams are produced from non-renewable resources (e.g., synthetic plastics),with a number of environmental concerns, hence there is a demand for alternative bio-derivedfoam materials. Wheat gluten protein is widely known to have excellent foaming properties(e. LÄS MER

  7. 20. Wheat Gluten -Based Materials and Composites: Extrusion, Casting and Antimicrobial Properties

    Författare :Hasan Türe; Mikael Hedenqvist; José-Maria Lagaron; KTH; []
    Nyckelord :wheat gluten; extrusion; urea; montmorillonite; sol-gel process; hybrid materials; casting; compression moulding; potassium sorbate; antifungal; plasticiser; thermal; mechanical and barrier properties.;

    Sammanfattning : The use of bio-based polymers as packaging materials has gained much attention due to increasing environmental concerns regarding non-biodegradable petroleum-derived plastics. Wheat gluten (WG) is a valuable renewable resource for the production of bio-based materials because of its low price, biodegradability, good film-forming properties and good gas barrier properties under dry conditions. LÄS MER