Sökning: "Bread"

Visar resultat 6 - 10 av 104 avhandlingar innehållade ordet Bread.

1. 6. Fermentation as a Means of Optimizing the Glycaemic Index - Food Mechanisms and Metabolic Merits with Emphasis on Lactic Acid in Cereal Products

   Författare :Elin Östman; Avdelningen för livsmedel och läkemedel; []
   Nyckelord :MEDICIN OCH HÄLSOVETENSKAP; MEDICAL AND HEALTH SCIENCES; Nutrition; starch; healthy human; fermentation; lactic acid; sourdough; cereal products; milk; glycaemic index; bread; Näringslära; diabetes; insulin response;

   Sammanfattning : In current recommendations from FAO/WHO, foods that elicit low glycaemic responses and thus have low glycaemic indices (GIs) are advocated. The rationale for this recommendation is that low-GI diets have been shown to reduce risk factors for e.g. type II diabetes and cardiovascular disease. LÄS MER

3. 7. On Folates in Yeasts -Exploring Yeasts as Vehicles for Biofortification of Folates in Food

   Författare :Sofia Hjortmo; Chalmers tekniska högskola; []
   Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; yeast; B vitamin; biofortification; bread; indigenous food; Saccharomyces cerevisiae; folic acid; fermented food; togwa; Folate;

   Sammanfattning : High intake of the B vitamin folate during pregnancy is known to decrease the risk for development of neural tube defects. In addition, a good folate status may prevent the progression of several diseases such as megaloblastic anaemia, cardiovascular disease, cancer and Alzheimer’s disease. LÄS MER

4. 8. On the two forms of amylose-lipid complexes

   Författare :Fredrik Tufvesson; Livsmedelsteknik; []
   Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; bread; enzymatic hydrolysis; resistant starch; digestibility; fatty acid; monoglyceride; polar lipid; differential scanning calorimetry; annealing; amylose-lipid complex; crystallization; Food and drink technology; Livsmedelsteknik; Biotechnology; Bioteknik;

   Sammanfattning : This thesis is about the formation of amylose-lipid complexes, and their properties. Two forms of superstructures can be identified. Complex form I has more randomly distributed helices, while the structure of form II is crystalline and therefore exhibits the typical V-pattern in X-ray diffraction analyses. LÄS MER

5. 9. Dissertatio academica, De pane diætetico, quam, cons. ampl. et experient. Facult. Med. in illustri Academia Upsaliensi, sub præsidio ... Dn. Doct. Caroli Linnæi ... publico examini subjicit ... Isacus Svensson, Lincopia-O-gothus. In aud. Carol. Maj. d. VIII. Junii. a. MDCCLVII. H. A. M. S

   Författare :Carl von Linné; Isaac Svensson; Carl von Linné; Uppsala universitet; []
   Nyckelord :Bread; Cookery; Bread; Baking; Baked products; Cooking; Bröd; Matlagning; Bakning;

   Sammanfattning : .... LÄS MER

7. 10. Gräddat : Brödkultur under järnåldern i östra Mälardalen

   Författare :Liselotte Bergström; Gustaf Trotzig; Neil Price; Stockholms universitet; []
   Nyckelord :HUMANIORA; HUMANITIES; Carbonised bread; food culture; Mälar Valley; Helgö; Birka; morphology; cell-structure analysis; reconstructive examination; gender; Roman Iron Age; Migration period; Vendel period; Viking Age; Archaeology; Arkeologi; Archaeological Science; laborativ arkeologi;

   Sammanfattning : This thesis examines the carbonised bread findings from sites and cremation graves dated to the first millennium AD occurring in the eastern Mälar Valley region. The finds have been analysed by various methods including cell-structure analysis, chemical analysis, experimental and reconstructive examination, 14C-dating and statistical comparison. LÄS MER