Sökning: "Natural foods"

Visar resultat 21 - 25 av 75 avhandlingar innehållade orden Natural foods.

  1. 21. Life Cycle Assessment (LCA) of Food Products and Production Systems

    Författare :Karin Andersson; Chalmers tekniska högskola; []
    Nyckelord :NATURVETENSKAP; NATURAL SCIENCES;

    Sammanfattning : Life Cycle Assessment (LCA), which is a method for analysis and assessment of the environmental impact caused by product systems, and its application to food products and production systems have been studied. For foods, the complete product system includes: production of inputs to agriculture, agricultural production, industrial refining, storage and distribution, packaging, the household phase and waste management. LÄS MER

  3. 22. Food and Packaging Interactions Affecting Food Quality

    Författare :Fredrik Johansson; Chalmers tekniska högskola; []
    Nyckelord :NATURVETENSKAP; NATURAL SCIENCES; sorbed vegetable oil; oxygen transmission rate; food packaging; supercritical fluid extraction; inertness test; refillable PET bottles; permeability; aroma; interactions; sorption;

    Sammanfattning : Food and packaging interactions that may impair the food quality have been studied and methods to determine these interactions have been developed. An off-line supercritical fluid extraction method using carbon dioxide was developed and used to extract sorbed low molecular weight compounds from polymer films. LÄS MER

  4. 23. Improving flavonoid production in Saccharomyces cerevisiae using synthetic biology tools

    Författare :Dany Liu; Chalmers tekniska högskola; []
    Nyckelord :NATURVETENSKAP; NATURAL SCIENCES; metabolic engineering; biosensors; in vivo directed evolution; enzyme scaffolding; yeast;

    Sammanfattning : Flavonoids are plant secondary metabolites and represent one of the largest classes of natural products. Due to their health-beneficial properties, they have found potential applications in foods, beverages, cosmetics, and pharmaceuticals. Currently, their production is based on extraction from plant material. LÄS MER

  5. 24. Studies towards late blight control in potato

    Författare :Laith Moushib; Molekylär cellbiologi; []
    Nyckelord :NATURVETENSKAP; NATURAL SCIENCES; Oomycetes; plant induced resistance; sustainable agriculture; plant defence activators; plant innate immunity; potato; late blight;

    Sammanfattning : Abstract The oomycete Phytophthora infestans, which causes the devastating late blight disease of potato, is notorious for developing resistance to conventional control strategies (fungicide application and resistance breeding by introgression of R gene). To increase our tool box of disease management strategies available to combat P. LÄS MER

  7. 25. Glutathione peroxidase and selenium in meat - Tissue and species variation, thermal stability and selenium speciation

    Författare :Charlotte Daun; Kemiska institutionen; []
    Nyckelord :NATURVETENSKAP; NATURAL SCIENCES; Nutrition; Näringslära; speciation of selenium; lipid oxidation; thermal stability; RN phenotype; ageing; meat; Glutathione peroxidase; selenium;

    Sammanfattning : Lipid oxidation is a major problem in muscle foods, leading to a loss in quality and nutritional value. It occurs in raw meat but is usually more pronounced in cooked meat. Since the demands of consumers for ready-to-eat foods have increased, the control of off-flavour in cooked meat is an important industrial problem. LÄS MER