Sökning: "Food Technology"
Visar resultat 16 - 20 av 703 avhandlingar innehållade orden Food Technology.
16. Wheat quality under a climate spell : a focus on protein, physico-chemical and growth characteristics evaluated by innovatively combined approaches
Sammanfattning : The quality of bread is largely determined by the gluten protein concentration and composition, both greatly influenced by environmental factors such as heat and drought. Future climate in Sweden is expected to fluctuate severely, affecting gluten proteins and the production of bread wheat, as well as future availability of food. LÄS MER
17. Antioxidants as potential anti-inflammatory components in processed meat products
Sammanfattning : In 2015, the World health organisation (WHO) released a press statement together with the International Agency for Research in Cancer (IARC) classifying processed meat as carcinogenic. Since then, research in this area has been focused on finding the underlying mechanism(s) responsible for the link between processed meat and the increased prevalence of colorectal cancer. LÄS MER
18. Fermentation of quinoa, canihua and amaranth to degrade phytate and improve mineral bioavailability
Sammanfattning : Plant-based diets are the main source of nutrients for vegetarians worldwide and for low-income inhabitants of developing countries, such as in rural areas of Bolivia. These diets may contain high levels of mineral inhibitors such as phytate that impairs mineral absorption in the human gut. LÄS MER
19. Utilization of Andean grain flours in the development of wheat flour dough
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
20. Barley malt products for improved intestinal health
Sammanfattning : Barley is a good source of dietary fibre, particularly β-glucan and arabinoxylan, to increase formation of short-chain fatty acids (SCFAs). Butyric and propionic acid are involved in the preservation of colonic barrier function, thus decreasing the risk of inflammation. LÄS MER