Sökning: "Natural foods"

Visar resultat 1 - 5 av 54 avhandlingar innehållade orden Natural foods.

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

    Detta är en avhandling från Uppsala : Acta Universitatis Upsaliensis

    Författare :Erik V. Petersson; Uppsala universitet.; [2009]
    Nyckelord :NATURVETENSKAP; NATURAL SCIENCES; Analysis; Extraction; Optimization; Acrylamide; Anthocyanins; Foods; Challenges; NATURAL SCIENCES Chemistry Analytical chemistry; NATURVETENSKAP Kemi 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

  2. 2. Applications of Microwave Heating of Foods

    Detta är en avhandling från Uppsala : Acta Universitatis Upsaliensis

    Författare :Birgitta Wäppling-Raaholt; [2015]
    Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; NATURVETENSKAP; NATURAL SCIENCES; TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; modelling of microwave heating; microwave-assisted HTST processing; product quality.; heat transfer; microwave heating; microwave oven; heating uniformity; microwave cavity; tubular microwave in-flow processing;

    Sammanfattning : AbstractMicrowave heating of foods offers rapid and flexible heating both for consumer and industrial applications, with several advantages, such as reduced processing time (due to volumetric heating and reduced coming-up times (heating time required to reach the desired target temperature), selective heating, increased process flexibility and efficient heating (volumetric heating of the food does not require heating of a surrounding medium or package). However, successful installations requireknowledge in process design. LÄS MER

  3. 3. Assessment of human exposure to per- and polyfluorinated compounds (PFCs) : exposure through food, drinking water, house dust and indoor air

    Detta är en avhandling från Örebro : Örebro universitet

    Författare :Ingrid Ericson Jogsten; Örebro universitet.; [2011]
    Nyckelord :NATURVETENSKAP; NATURAL SCIENCES; NATURVETENSKAP; NATURAL SCIENCES; NATURVETENSKAP; NATURAL SCIENCES; human exposure; per- and polyfluorinated compunds PFCs ; dietary intake; drinking water; indoor environment; TECHNOLOGY; TEKNIKVETENSKAP; NATURAL SCIENCES Chemistry Environmental chemistry; NATURVETENSKAP Kemi Miljökemi; NATURAL SCIENCES Chemistry; NATURVETENSKAP Kemi; Miljökemi; Environmental Chemistry; Kemi; Chemistry;

    Sammanfattning : Per- and polyfluorinated compounds (PFCs) are detected in humans worldwide but all sources of human exposure have not been fully characterized. The aim of this thesis was to evaluate the contributions from food, water, air and dust as sources for human PFC exposure in the general population. LÄS MER

  4. 4. Selenium Compounds in Milk. Studies of Selenoproteins, Selenium Enrichment and Oxidative Stability of Food

    Detta är en avhandling från Pure and Applied Biochemistry, Lund University

    Författare :Tien Hoac; Lund University.; Lunds universitet.; [2007]
    Nyckelord :NATURVETENSKAP; NATURAL SCIENCES; metabolism; Biokemi; Metabolism; Biochemistry; Naturvetenskap; Natural science; Copper; Zinc; Oxidative stability; Thioredoxin reductase; Glutathione peroxidase; Selenoproteins; Milk; Selenium supplementation; Technological sciences; Teknik;

    Sammanfattning : Selenium is an essential nutrient and in animals and humans it can either be specifically incorporated into proteins as selenocysteine or randomly as selenomethionine. It can also occur as low-molecular-weight compounds and the form of selenium in foods may also influence food quality. LÄS MER

  5. 5. Health Effects of Foods Enriched with Cereal beta-Glucans from Cereals

    Detta är en avhandling från Biomedical Nutrition, Lund University

    Författare :Maria Biörklund; Lund University.; Lunds universitet.; [2005]
    Nyckelord :NATURVETENSKAP; NATURAL SCIENCES; Näringslära; Nutrition; glucose; cholesterol; oats; barley;

    Sammanfattning : Since soluble fibre in the form of the cereal beta-glucans found in oats and barley has been shown to have a positive effect on lipid and glucose metabolism, people at risk of developing cardiovascular diseases or diabetes might benefit from that a variety of palatable food products containing beta-glucans being available to them. The aim of the papers presented in the thesis was to evaluate the metabolic effects on persons with hypercholesterolemia or type 2 diabetes of various new food prototypes supplemented by beta-glucans. LÄS MER