Sökning: "Food technology"
Visar resultat 11 - 15 av 703 avhandlingar innehållade orden Food technology.
11. On Folates in Yeasts -Exploring Yeasts as Vehicles for Biofortification of Folates in Food
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
12. Antioxidants in Andean food and meals
Sammanfattning : Abstract The constant need to improve health and to prevent disease in Bolivia, especially in the Andean region with its extreme environmental conditions (high altitude and lower temperatures), motivated us to extend studies of antioxidant sources in foods and plants, since antioxidants are believed to have major health benefits. Spectrophotometric methods, such as ABTS (2, 2’- azinobis-3-ethylbenzotiazoline-6-sulfonic acid) and FRAP (ferric reduction antioxidant power), were used to evaluate antioxidant activity. LÄS MER
13. Loss Minimisation in Dynamic Food Processes
Sammanfattning : The overall aim of the present work was to reduce losses during product changes or during rinsing in continuous food processing, with particular attention to dairy plants. The concept of sensor fusion of common process instruments was implemented as a tool to monitor the milk and fat concentrations in a dairy processing line. LÄS MER
14. Faba bean foods: Structure and texture : Evaluation of faba bean component behaviours in different product matrices
Sammanfattning : Faba bean (Vicia faba minor) is a cool-climate crop that could serve as a locally sourced sustainable ingredient in transition towards a more plant-based diet in temperate regions. Poor texture is one of the main aversion factors of plant-based foods, so this thesis characterised the functionality of faba bean components and their effect on structure and texture in different food matrices. LÄS MER
15. Valorization of herring filleting co-products to silage - Control of protein hydrolysis and lipid oxidation during ensilaging and possibilities for separating herring silage into multiple products
Sammanfattning : Industrial processing of herring ( Clupea harengus ) into convenience products such as fillets generates around 60% co-products being rich in both protein and n-3 polyunsaturated fatty acids (PUFAs). A promising cost-efficient strategy to valorize these raw materials into food and/or feed ingredients would be to apply ensilaging, i.e. LÄS MER
