Sökning: "Baking"

Visar resultat 21 - 25 av 29 avhandlingar innehållade ordet Baking.

  1. 21. Unilateral neglect : aspects of rehabilitation from an occupational therapy perspective

    Författare :Kerstin Tham; Karolinska Institutet; Karolinska Institutet; []
    Nyckelord :unilateral neglect; unawareness of disabilities; sustained attention; motivation; neglect assessment; assessment of awareness of disabilities; intervention strategies; compensatory strategies; transfer of learning; occupational therapy; rehabilitation; phenomenology;

    Sammanfattning : Unilateral neglect (UN) refers to an inability to orient the attention to stimuli in the contralesional hemispace. This may severely impair the performance of everyday tasks. UN is most common and severe after right brain damage. LÄS MER

  3. 22. Om krigets förutsättningar : Den militära underhållsproblematiken och det civila samhället i norra Sverige och Finland under Finska kriget 1808-09

    Författare :Martin Hårdstedt; Umeå universitet; []
    Nyckelord :HUMANIORA; HUMANITIES; The Finnish War 1808-09; logistics; war and society; war; supplies; military supply system; artels; farmers; civilian administration; burghers; Sweden and the Napoleonic Wars; History; Historia;

    Sammanfattning : The Finnish War 1808-1809 started in February 1808 by a Russian attack on Finland and ended by the peace treaty of Fredrikshamn in September 1809. The peace meant the dissolution of the six-hundred-year old Swedish-Finnish realm. The Finnish War 1808-09 was fought in the poor and isolated areas of the north of Sweden and Finland. LÄS MER

  4. 23. Foam Formation and Starch Gelatinization with Alpha-Crystalline Emulsifiers

    Författare :Gisela Richardson; Livsmedelsteknik; []
    Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Food and drink technology; Livsmedelsteknik; image analysis.; rheology; microscopy; amylose-lipid complex; gelatinization; dynamical arrest; amylose; starch; sponge cake; foam; emulsifier; alpha-gel; physical state;

    Sammanfattning : In the baking industry, emulsifiers in the alpha-gel state are used for foam formation. This thesis focuses on some parts of the effects of the emulsifier: how the foam formation and foam stability are influenced by the physical state of the emulsifier, how emulsifiers change the gelatinization and gel formation of starch, and the impact that these factors may have in a true product such as a sponge cake. LÄS MER

  5. 24. Fuel retention and fuel removal from first wall components in tokamaks

    Författare :Darya Ivanova; KTH; []
    Nyckelord :NATURVETENSKAP; NATURAL SCIENCES; Plasma physics; Plasmafysik;

    Sammanfattning : Fuel inventory and generation of carbon and metal dust in a tokamak are perceived to be serious safety and economy issues for a steady-state operation of a fusion reactor, e.g. ITER. These topics have been explored in the on-going Ph. LÄS MER

  7. 25. Oxidation of fish lipids during gastrointestinal in vitro digestion

    Författare :Karin Larsson; Chalmers tekniska högskola; []
    Nyckelord :NATURVETENSKAP; NATURAL SCIENCES; TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; NATURVETENSKAP; NATURAL SCIENCES; TBARS; HHE; salmon; lipids; TIM; fish; HNE; in vitro digestion; gastrointestinal; aldehydes; cod liver oil; n-3 PUFA; herring; lipid oxidation; MDA;

    Sammanfattning : Fish and many other marine organisms, contain long chain n-3 polyunsaturated fatty acids (LC n-3 PUFA), e.g. eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). EPA and DHA has shown beneficial effects in diseases related to inflammatory processes, such as cardiovascular diseases. LÄS MER