Sökning: "Natural foods"

Visar resultat 1 - 5 av 75 avhandlingar innehållade orden Natural 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. Toward a more sustainable food system using public procurement

    Författare :Elvira Molin; Anna Björklund; Skoglund Wilhelm; KTH; []
    Nyckelord :NATURVETENSKAP; NATURAL SCIENCES; LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES; procurement; food; sustainability; criteria; Environmental Strategic Analysis; Miljöstrategisk analys;

    Sammanfattning : Around 30 % of today's anthropogenic greenhouse gas emissions originate from the food sector. Food production is the lead cause of deforestation, biodiversity loss, depletion of fish stocks, and scarcity of fresh water. LÄS MER

  4. 3. Applications of Microwave Heating of Foods

    Författare :Birgitta Raaholt; RISE; []
    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

  5. 4. Diffusion of Water in Foods during Heating

    Författare :Karin Thorvaldsson; Chalmers tekniska högskola; []
    Nyckelord :NATURVETENSKAP; NATURAL SCIENCES; diffusion; mass transfer; mass transport; porous; water; moisture; heat; food;

    Sammanfattning : The overall aim of this research was to improve the knowledge of diffusion of water in foods during heating, so that the final quality of foods after heat processing could be predicted and controlled. The work consisted of three main parts. The first part involved the development of a method to study the diffusion. LÄS MER

  7. 5. Nutritional and Microbiological Evaluation of Fermented Cereal Weaning Foods

    Författare :Wilbald S.M. Lorri; Chalmers tekniska högskola; []
    Nyckelord :NATURVETENSKAP; NATURAL SCIENCES;

    Sammanfattning : Protein energy malnutrition (PEM) is the most serious nutritional problem affecting pre-school children in developing countries. The low energy and nutrient density of the diet and the presence of anti-nutritional factors contribute to this condition, as do the low frequency of feeding and transmission of diarrhoea-causing pathogens via the food. LÄS MER