Sökning: "pretreatments"
Visar resultat 21 - 25 av 34 avhandlingar innehållade ordet pretreatments.
21. Effect of Ischaemia-Reperfusion on Rabbit Kidney and Human Brain
Sammanfattning : Free radicals are produced in various organs at ischaemia-reperfusion. The final stage in radical damage is lipid peroxidation. We have demonstrated previously that a lipid-soluble antioxidant improves restoration of bioenergetics in rabbit kidneys after ischaemia, as reflected in 31P spectrometry. LÄS MER
22. Biological Pretreatment and Dry Digestion Processes for Biogas Production
Sammanfattning : Biogas technology has been used quite extensively to generate renewable energy from organic wastes while also recycling nutrients in the wastes and reducing harmful emissions. However, the challenges of low biogas yield from recalcitrant and inhibitory solid wastes together with high construction and operation costs of bioreactors have impeded optimal performance through this process. LÄS MER
23. Sample preconcentration in open microchannels : Combinations with MALDI and nano-ESI mass spectrometry and computer simulations
Sammanfattning : In this thesis a novel concept for preconcentration of biomolecules in open microchannels is presented. The preconcentration is based on electromigration of charged analytes, and detection is performed with matrix-assisted laser desorption/ionization (MALDI) or nano-electrospray ionization (nESI) mass spectrometry (MS). LÄS MER
24. Acetylation of polysaccharides in plant cell wall : with a focus on woody species
Sammanfattning : Plant cell wall in woody tissues is a complex matrix, which consists of cellulose, matrix polysaccharides and lignin. The matrix polysaccharides are substituted with acetyl group that are hypothesised to play important roles in determining properties of these polysaccharides. LÄS MER
25. COMBINED DEHYDRATION METHODS - From Fresh Fruit to High-quality Ingredients
Sammanfattning : Numerous products from the food industry contain fruit and/or berries, in the form of fillings or ingredients, e. g. in yoghurt, some bread products/cereal products, ice cream, etc. In order to produce these ingredients and improve their characteristics, many processing techniques are available. LÄS MER