Sökning: "Bread"

Visar resultat 21 - 25 av 104 avhandlingar innehållade ordet Bread.

1. 21. Tailoring the course of postprandial glycaemia to bread : On the importance of viscous dietary fibre for acute and semi-acute glucose tolerance and appetite

   Författare :Linda Ekström; Kemicentrum Centrum för preventiv livsmedelsforskning; []
   Nyckelord :MEDICIN OCH HÄLSOVETENSKAP; MEDICAL AND HEALTH SCIENCES; Postprandial glycaemia; appetite; prevention; antidiabetic food; inflammation; GI; glycaemic profile;

   Sammanfattning : The prevalence of metabolic diseases such as type 2 diabetes mellitus (T2DM) is rapidly increasing all over the world. Frequent episodes of elevated postprandial blood glucose have been associated with oxidative stress and subclinical inflammation, and the importance of a tight glycaemic control has been identified as an important factor to maintain health and prevent T2DM, obesity and cardiovascular disease (CVD). LÄS MER

3. 22. Utilization of Andean grain flours in the development of wheat flour dough

   Författare :Sander Jonathan Pérez Villarroel; Avdelningen för livsmedel och läkemedel; []
   Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES; Wheat; Andean grains; Amaranth; Amaranthus caudatus; Canahua; Chenopodium pallidicaule; Quinoa; Chenopodium quinoa; Dough; Substitution; Ultracentrifugation; Phase separation; Dough composition; Macroscopic separation; Freezable water; Textural properties; Compression; Uniaxial tension; Biaxial tension; Principal component analysis; Partial least square regression; Bread;

   Sammanfattning : Bread dough was studied in relation to three Andean grain flours, quinoa (Chenopodium quinoa), amaranth (Amaranthus caudatus) and canahua (Chenopodium pallidicaule), as partial replacements for wheat flour with the perspectives of dough and breadmaking. This thesis deals with the understanding of both dough as a complex system, consisting of various water-filled polymers, and dough as a viscoelastic material, with different responses to deformations, in order to contribute to possibilities for improvements in dough analysis and development of novel products. LÄS MER

4. 23. Whole grain and the gut-brain axis : The role of microbiota composition, dietary fiber, and metabolites

   Författare :Laura Pirkola; Sveriges lantbruksuniversitet; Sveriges lantbruksuniversitet; []
   Nyckelord :LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES; MEDICIN OCH HÄLSOVETENSKAP; MEDICAL AND HEALTH SCIENCES;

   Sammanfattning : Whole grain (WG) is rich in dietary fiber, other nutrients, and phytochemicals, and has potential effects on the brain through the gut-brain axis and non-microbiotarelated routes. This thesis explored the interplay between gut microbiota, dietary fiber, and microbiota-derived metabolites during in vitro fermentation of WG oat bread, WG rye bread, and refined bread. LÄS MER

5. 24. Whole-grain rye foods: effects on appetite and metabolism

   Författare :Isabella Lee; Sveriges lantbruksuniversitet; Sveriges lantbruksuniversitet; []
   Nyckelord :MEDICIN OCH HÄLSOVETENSKAP; MEDICAL AND HEALTH SCIENCES; LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES;

   Sammanfattning : Overweight, obesity and associated diet-related chronic diseases are increasing worldwide. Diet constitutes a modifiable risk factor for these conditions. Whole-grain consumption has been associated with health benefits, e.g. LÄS MER

7. 25. Satiating effects of rye foods

   Författare :Hanna Isaksson; Sveriges lantbruksuniversitet; Sveriges lantbruksuniversitet; []
   Nyckelord :LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES;

   Sammanfattning : The satiating capacity of foods and meals is affected by caloric content, but also varies with several aspects of food composition (e.g. macronutrient composition, energy density, fibre content and food structure). Rye is a cereal that possesses interesting characteristics with the potential to increase satiety. LÄS MER