Sökning: "food"

Visar resultat 1 - 5 av 1536 avhandlingar innehållade ordet food.

  1. 1. Characterisation of Food Associated Bacteria by DNA based Methods, with Special Reference to Enterobacteriaceae

    Detta är en avhandling från Division of Food Technology, Lund University

    Författare :Crister Olsson; Lunds universitet.; Lund University.; [2003]
    Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; 16S rRNA; Food and drink technology; TTGE; ribotyping; Rahnella; Klebsiella; HPI; Enterobacteriaceae; food; Livsmedelsteknik;

    Sammanfattning : The presence of genes in food, encoding some virulence factors, was studied by PCR, and species of Enterobacteriaceae, associated with food, were studied by the DNA-based methods of TTGE, ribotyping and sequencing. The flora of fresh and chill-stored pork were analysed by a culture-independent approach, using specific amplification of 16S rRNA genes followed by cloning and sequencing. LÄS MER

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

    Detta är en avhandling från Chalmers University of Technology

    Författare :Sofia Marmon; Chalmers tekniska högskola.; Chalmers University of Technology.; [2012]
    Nyckelord :NATURVETENSKAP; NATURAL SCIENCES; NATURVETENSKAP; NATURAL SCIENCES; TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES; Persistenta organiska föreningar; Persistent organic compounds; Övrig kemi; Other chemistry; Livsmedelsvetenskap; Food science; Livsmedelsteknik; Food technology; pH; acid; alkaline; solubilization; precipitation; herring; protein; dioxins; lipids; salt solubility; gelation; transmission electron microscopy; in vitro digestion;

    Sammanfattning : 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. LÄS MER

  3. 3. Dynamic Modelling and Simulation of Liquid Food Process Lines

    Detta är en avhandling från Department of Food Technology, Engineering and Nutrition, Lund University

    Författare :Tomas Skoglund; Lunds universitet.; Lund University.; [2007]
    Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Dynamic model; Process lines; Microbial deactivation; Data- och systemvetenskap; computer technology; Systems engineering; Fuzzy traceability; Traceability; Thermal engineering; termodynamik; Termisk teknik; applied thermodynamics; Chemical technology and engineering; Kemiteknik och kemisk teknologi; Food and drink technology; Heat exchanger; Dispersion; Fluid property transition; Liquid food; Dynamic simulation; Livsmedelsteknik;

    Sammanfattning : 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. LÄS MER

  4. 4. Antioxidants in Andean food and meals

    Detta är en avhandling från Department of Food Technology, Engineering and Nutrition, Lund University

    Författare :Leslie Tejeda; Lunds universitet.; Lund University.; [2013]
    Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; polyphenolic compounds; Antioxidant capacity; anthocyanidins; individual food; meals; ans and stan genes;

    Sammanfattning : 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. LÄS MER

  5. 5. Teenagers and Food : The Impact of Culture and Gender on Attitudes towards Food

    Detta är en avhandling från Univetsitetstryckeriet, Uppsala

    Författare :Annika Wesslén; Uppsala universitet.; [2000]
    Nyckelord :LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES; Teenagers; focus groups; culture; gender; food habits; behaviour; attitudes; INTERDISCIPLINARY RESEARCH AREAS Domestic science and nutrition; TVÄRVETENSKAPLIGA FORSKNINGSOMRÅDEN Hushålls- och kostvetenskap;

    Sammanfattning : .... LÄS MER