Sökning: "plant food"

Visar resultat 16 - 20 av 282 avhandlingar innehållade orden plant food.

  1. 16. Microbiological hygiene and biological control of leafy green vegetables

    Författare :Elisabeth Uhlig; Avdelningen för livsmedel och läkemedel; []
    Nyckelord :LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES; NATURVETENSKAP; NATURAL SCIENCES; Food hygiene; Biological control; Native microbiota; Escherichia coli; Leafy green vegetables;

    Sammanfattning : Fruit and vegetables are vital components of a healthy diet, and international strategies to encourage their consumption are in place (FAO/WHO, 2005). Ready-to-eat (RTE) leafy green vegetable products have exploded in popularity, and are a convenient and attractive way to add greens to the plate. LÄS MER

  3. 17. The development of novel foods from Swedish pulses : Raw material composition and processing effects

    Författare :Ferawati Ferawati; Cornelia M. Witthöft; Susanna Kariluoto; Linnéuniversitetet; []
    Nyckelord :LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES; legumes; pulse flour; functional properties; dietary fibre; folate; volatile compounds; cheese analogue; protein isolate; high-moisture extrusion; meat analogue.; Livsmedelsvetenskap; Food Science;

    Sammanfattning : A gradual shift towards a healthier and more sustainable diet with a higher quantity of plant-based products is suggested to be one of the most efficient ways to alleviate environmental pressure from the current food system. Pulses could play a crucial role in this shift due to the multi-faceted benefits they have on the environment and human health. LÄS MER

  4. 18. Insights into potato plant immunity reveals Parakletos as a novel ROS suppressor

    Författare :Muhammad Awais Zahid; Sveriges lantbruksuniversitet; Sveriges lantbruksuniversitet; []
    Nyckelord :LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES;

    Sammanfattning : Potato (Solanum tuberosum L.) is the world's third most commonly grown food crop with very high yield potential. However, its production is hampered by several pathogens, with consequent yield losses. Existing control methods include frequent, costly fungicide applications, and classical breeding is complicated in potato. LÄS MER

  5. 19. Physicochemical properties of root fiber suspensions. A comparison between parsnip (Pastinaca sativa) and yacon (Smallanthus sonchifolius)

    Författare :Alejandra Castro; Avdelningen för livsmedel och läkemedel; []
    Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; physicochemical properties; parsnip; yacon; plant suspensions; particle size distribution; rheology; fructans; dietary fiber;

    Sammanfattning : The physicochemical properties of two root suspensions, parsnip (Pastinaca sativa) and yacon (Smallanthus sonchifolius), were studied and compared at different concentrations and after being subjected to processes such as homogenization and heating. The study and the evaluation of the physicochemical properties of these plant materials in the form of pastes might help to increase the interest in these two roots, and possibly encourage their further industrial use. LÄS MER

  7. 20. Food selection and fitness optimisation in insects

    Författare :Helene Bracht Jörgensen; Biologiska institutionen; []
    Nyckelord :NATURVETENSKAP; NATURAL SCIENCES; food preference; nested PCR; fungal DNA; växtparasitologi; plant parasitology; Entomology; Entomologi; fungi; seeds; ground beetles; collembolans;

    Sammanfattning : To optimise fitness is a continuous process which assists species survival in changing environments. Choosing an optimal diet is an essential part of the optimisation process and a key element of optimal foraging theory. LÄS MER