Sökning: "Foods"

Visar resultat 1 - 5 av 288 avhandlingar innehållade ordet Foods.

1. 1. Analysis of Acrylamide and Anthocyanins in Foods : Extraction Optimization for Challenging Analytes

   Författare :Erik V. Petersson; Charlotta Turner; Johan Rosén; Rolf Danielsson; Marja-Liisa Riekkola; Uppsala universitet; []
   Nyckelord :NATURVETENSKAP; NATURAL SCIENCES; Analysis; Extraction; Optimization; Acrylamide; Anthocyanins; Foods; Challenges; Analytical chemistry; Analytisk kemi; Analytical Chemistry; Analytisk kemi;

   Sammanfattning : In this thesis, the main concern has been to improve the reliability of different parts of the analytical workflow (Paper I, II, IV &V). Additionally, one of the resulting optimized methods was used in a real application (Paper III). Paper I-II concerned the extraction of acrylamide (AA) from foods. LÄS MER

3. 2. Consumer Perception of Organic and Genetically Modified Foods : Health and Environmental Considerations

   Författare :Maria Magnusson; Per-Olow Sjödén; Ulla-Kaisa Koivisto Hursti; Liisa Lähteenmäki; Uppsala universitet; []
   Nyckelord :MEDICIN OCH HÄLSOVETENSKAP; MEDICAL AND HEALTH SCIENCES; Caring sciences; consumer perceptions; organic foods; genetically modified foods; food choice; health; environmental concern; Vårdvetenskap; Caring sciences; Vårdvetenskap;

   Sammanfattning : The aim was to study consumer attitudes to and perceptions of organic and genetically modified (GM) foods and factors influencing the purchase/non purchase of these two types of foods. Data were collected by two questionnaire surveys (random nation-wide samples of 2000 consumers, response rate 58% and 39% respectively) and one interview study (n=40). LÄS MER

4. 3. Antioxidants in Bolivian Plant Foods. Antioxidant Capacity, Flavonoids and other Phenolic Compounds

   Författare :Mauricio Penarrieta; Livsmedelsteknik; []
   Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Bolivia; Foods; Flavonoids; Phenolic Compounds; Total Antioxidant Capacity; HPLC.;

   Sammanfattning : The total antioxidant capacity was measured and the major phenolic and flavonoid compounds were identified and quantified in a selection of Bolivian crops growing at different altitudes above seal level (a.s.l.). LÄS MER

5. 4. To Choose or not to Choose Functional Foods, that is the Question : Swedish Consumers’ and Health-care Professionals’ Attitudes to and Use of Functional Foods

   Författare :Eva Landström; Maria Magnusson; Wulf Becker; Marianne Pipping Ekström; Uppsala universitet; []
   Nyckelord :MEDICIN OCH HÄLSOVETENSKAP; MEDICAL AND HEALTH SCIENCES; functional foods; attitudes; use; knowledge; consumers; health-care professionals; Caring sciences; Vårdvetenskap;

   Sammanfattning : The aim of this thesis is to investigate attitudes to functional foods (here defined as foods with health claims) among Swedish consumers and health-care professionals. The aim is also to survey demographics and health interests associated with the consumption of functional foods among Swedish consumers. LÄS MER

7. 5. Satiating effects of rye foods

   Författare :Hanna Isaksson; Sveriges lantbruksuniversitet; Sveriges lantbruksuniversitet; []
   Nyckelord :LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES;

   Sammanfattning : The satiating capacity of foods and meals is affected by caloric content, but also varies with several aspects of food composition (e.g. macronutrient composition, energy density, fibre content and food structure). Rye is a cereal that possesses interesting characteristics with the potential to increase satiety. LÄS MER