Sökning: "Food quality"

Visar resultat 21 - 25 av 427 avhandlingar innehållade orden Food quality.

  1. 21. Enhancing Composite Cassava Bread Quality - Effect of cassava pre-treatment and baking improvers

    Författare :Maria Eduardo; Chalmers tekniska högskola; []
    Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; baking improvers; bread quality; cassava flour; pre-treatment; composite bread; sensory evaluation;

    Sammanfattning : Due to unfavourable climatic conditions, the production of wheat in Mozambique is not sufficient to satisfy national food industrial needs and substantial quantities must be imported at high cost. Bread is currently produced basically using wheat flour. LÄS MER

  3. 22. Carrot Juice Processing - Effects on Various Quality Aspects

    Författare :Charlotte Alklint; Livsmedelsteknik; []
    Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; modified atmosphere; shelf-life; accelerated storage; isothermal calorimetry; pressing; expression method; colour; dietary fibre; carotene; composition; carrot pomace; carrot juice; carrot pulp; acidification; Food and drink technology; Livsmedelsteknik;

    Sammanfattning : Carrots are a cold-weather crop well suited for cultivation in the south of Sweden. Carrots are generally rather inexpensive, with a market price below € 1 /kg (Sweden, 2003), whereas fresh carrot juice has a price of around € 5 /kg. LÄS MER

  4. 23. Toward an understanding of the barriers to and facilitators of dietary change

    Författare :Petra Rydén; Linda Hagfors; Ylva Mattsson Sydner; Lars Lindholm; Christina Bergh; Umeå universitet; []
    Nyckelord :LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES; Dietary change; Healthy eating; Barriers; Facilitators; Dietary indexes; Diet cost; Food prices; Social relationships; Qualitative interviews; Mediterranean diet; Celiac disease; Children; Domestic science and nutrition; Hushålls- och kostvetenskap; Kostvetenskap; Food and Nutrition;

    Sammanfattning : Healthy dietary changes would be beneficial for society, as the economic burden of diet-related diseases is massive, and for the individual, who would reduce their risk of ill health. However, it is not easy to change dietary habits. LÄS MER

  5. 24. Candidate gene effects on beef quality

    Författare :Marie Ekerljung; Sveriges lantbruksuniversitet; Sveriges lantbruksuniversitet; []
    Nyckelord :LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES; LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES; LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES;

    Sammanfattning : The contribution of five candidate genes to the variation in meat tenderness, pH, colour, marbling and water holding capacity (WHC) was analysed in muscle samples from 243 young bulls of Angus, Charolais, Hereford, Limousin, or Simmental breed, raised in Swedish commercial herds. The animals were genotyped for single nucleotide polymorphisms (SNPs) in the genes encoding calpain 1 (CAPN1:c. LÄS MER

  7. 25. Industrially Pre-Treated Potatoes (Solanum tuberosum L.) Served in Large-Scale Food Service Systems

    Författare :Klara Sjölin; Avdelningen för livsmedel och läkemedel; []
    Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Potatoes Solanum tuberosum L. ; large-scale food service system; Industrial pre-treatment; subsurface hardening; Potatoes Solanum tuberosum L. ; subsurface hardening; industrial pre-treatment; large-scale food service systems;

    Sammanfattning : In Swedish schools, a warm lunch is served every day. The lunch is prepared in a largescale food service system and includes steam-cooked potatoes several times per week. The potatoes are often industrially pre-treated to facilitate the handling and logistics required to cook hundreds of meals in a couple of hours. LÄS MER