Sökning: "Fat content"

Visar resultat 1 - 5 av 140 avhandlingar innehållade orden Fat content.

1. 1. Quantification of Fat Content and Fatty Acid Composition Using Magnetic Resonance Imaging

   Författare :Pernilla Peterson; Malmö Medicinsk strålningsfysik; []
   Nyckelord :MEDICIN OCH HÄLSOVETENSKAP; MEDICAL AND HEALTH SCIENCES; MRI; fat quantification; water fat imaging; chemical shift; skeletal muscle; fat reference; bipolar gradient; fatty acid composition; relaxation;

   Sammanfattning : In obesity and several other disease scenarios, the measurement of fat accumulation in various organs and tissues has become a sought-after technique in clinical diagnostics and research. Especially, quantitative and non-invasive techniques which also provide images of accumulated fat throughout the body would be valuable. LÄS MER

3. 2. Sensory Dynamics in Emulsion Products Differing in Fat Content

   Författare :Karin Wendin; Chalmers tekniska högskola; []
   Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; microstructure; smell; texture; rheology; flavour; fat content; taste; sensory analysis; time intensity; ordinary differential equation; polynomial; emulsion products;

   Sammanfattning : Flavour, taste and texture are important qualities when purchasing food and the richness and smoothness of fat are desired properties for many individuals. However, fat is the major nutrition concern of many consumers. It is therefore important to be able to produce attractive products containing low amounts of fat. LÄS MER

4. 3. Effects of a Paleolithic diet and exercise on liver fat, muscle fat and insulin sensitivity

   Författare :Julia Otten; Tommy Olsson; Bo Angelin; Umeå universitet; []
   Nyckelord :MEDICIN OCH HÄLSOVETENSKAP; MEDICAL AND HEALTH SCIENCES; type 2 diabetes; liver fat; Paleolithic diet; exercise training; insulin sensitivity; overweight; intramyocellular lipid content;

   Sammanfattning : Finding ways to reduce risk for obesity-related disorders, including type 2 diabetes and cardiovascular disease, is important. Such approaches can include lifestyle interventions by diet and exercise. Our ancestors in the Paleolithic Era ate a diet based on vegetables, fruit, berries, lean meat, fish, seafood, nuts and eggs. LÄS MER

5. 4. Development of Methods for Determination of Fat and Trace Constituents in Food, with Emphasis on Supercritical Fluid Extraction

   Författare :Hans Berg; Centrum för analys och syntes; []
   Nyckelord :NATURVETENSKAP; NATURAL SCIENCES; Supercritical fluid extraction; Steroids; SFE; Sample preparation; Meat; Lipid classes; Food; Fatty acid composition; Fat content; 3-butanediol; 2; Diacetyl; Acetoin; Androstenone; vitamins A and E.; Analytical chemistry; Analytisk kemi;

   Sammanfattning : Sample preparation is the most time-consuming step in an analysis. Traditional sample preparation techniques consume large amounts of organic solvents, are time-consuming and are difficult to automate. LÄS MER

7. 5. Sensory, attitudinal, and contextual aspects of the meal : health implications and connections with risk factors for coronary heart disease and obesity

   Författare :Erika Rapp [Nordin]; Åsa Öström; Inga-Britt Gustafsson; Judith Annett; Inger M. Jonsson; Mai-Lis Hellénius; Örebro universitet; []
   Nyckelord :Abdominal fat; Basic tastes; Bitterness; BMI; Coronary heart disease; Dietary fat content; Eating context; Food; HDL-cholesterol; Health promotion; Intervention; Meal; Perception; Preference; PROP; Beska; BMI; Bukfetma; Fetthalt; Grundsmaker; HDL-kolesterol; Hjärtinfarkt; Hälsa; Intervention; Mat; Måltidsmiljö; Preferens; PROP; Sensitivitet; Culinary Arts and Meal Science; Måltidskunskap; Måltidskunskap; Culinary Arts and Meal Science;

   Sammanfattning : Det övergripande syftet var att undersöka mat- och måltidsrelaterade faktorer som bidragande orsak till övervikt och hjärt-kärlsjukdom.I en sensorisk studie jämfördes individer som insjuknat i hjärtinfarkt med en frisk kontroll-grupp med avseende på preferens för mat med hög respektive låg fetthalt, smakkänslighet för grundsmakerna (surt, beskt, salt, sött, umami och metalliskt) samt det beska ämnet 6-n-propylthiouracil (PROP). LÄS MER