Sökning: "Food passage"
Visar resultat 1 - 5 av 24 avhandlingar innehållade orden Food passage.
1. 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
2. Effects of Pulsed Electric Fields on Plant Tissue
Sammanfattning : The interaction between biological cells and external electric fields has been of interest by scientists for several decades. Exposure of the cells to electric fields leads to various kinds of biophysical and biochemical responses. These responses can be used to characterize cell properties and/or to manipulate cell characteristics. LÄS MER
3. Drop Break-up in High-Pressure Homogenisers
Sammanfattning : The overall aim of this project was to investigate the drop break-up process in milk homogenisers. This was done by measurements and calculations of the flow fields in the gap region and by visualisation of drops being broken up. To make visualisation and measurements possible, two scale models of a homogeniser gap were developed. LÄS MER
4. Lactobacillus in semi-hard cheese and their use as adjunct cultures
Sammanfattning : The microflora of Herrgård cheese produced at three dairies was compared after three and six months maturation. The microflora of cheeses from two of the dairies was dominated by a spontaneous microflora of Lactobacillus after three months of ripening, while starter bacteria still dominated in cheese from the third dairy after six months. LÄS MER
5. Whole-grain rye foods: effects on appetite and metabolism
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