Sökning: "Natural foods"
Visar resultat 16 - 20 av 75 avhandlingar innehållade orden Natural foods.
16. Structure design for perception of sweetness in food gels
Sammanfattning : The production of foods with reduced sugar contents is desired and asked for. However, when reducing the sugar concentration, sweetness and structure and texture properties are altered. There is thus a need for a deeper understanding of the complex relations between a food’s structure, texture and taste. LÄS MER
17. Microwave-Assisted Air-Dehydration of Fruits and Vegetables Processing Conditions and Product Quality
Sammanfattning : This thesis is focused on aspects of microwave-assisted hot-air drying of fruits and vegetables. The two material coefficients, the relative permittivity (ε) and the loss factor (ε), determine the interaction of microwave energy with foods. LÄS MER
18. Structure-Performance Relations of Oxygen Barriers for Food Packaging
Sammanfattning : Food packaging should ensure the safety and quality of food, minimize spoilage and provide an easy way of storing and handling it. Barrier coatings are generally used to meet the demands placed on fibre-based food packages, as these have the ability to regulate the amount of gases that can enter them. LÄS MER
19. NMR studies of metabolites and xenobiotics : From time-points to long-term metabolic regulation
Sammanfattning : Chemical species carry information in two dimensions, in their concentrations and their isotopic signatures. The concentrations of metabolites or synthetic compounds describe the composition of a chemical or biological system, while isotopic signatures describe processes in the system by their reaction pathways, regulation, and responses to external stimuli. LÄS MER
20. Determination of folate for food composition data : development and improvement of analytical methods
Sammanfattning : Folate is B vitamin that is required for maintaining normal blood status. Recommendations on daily intake are based on information on blood folate status in relation to folate intake and bioavailability. Folate intake from a diet is evaluated by folate content in the food consumed. LÄS MER