Sökning: "blackcurrant"

Visar resultat 1 - 5 av 6 avhandlingar innehållade ordet blackcurrant.

  1. 1. Studies of the Effects of Industrial Processing on Fruit

    Författare :Uno Viberg; Livsmedelsteknik; []
    Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Food and drink technology; antioxidants; invertase; thawing; blackcurrant; strawberry; fruit; berry; Livsmedelsteknik;

    Sammanfattning : The industrial production of preserves includes several unit operations which all affects sensorial properties as well as the nutritional value of the final product. Thawing is a crucial unit operation, since then both chemical and physical changes take place. LÄS MER

  3. 2. Berries in Prevention of Metabolic Disease – focus on obesity, diabetes and gut microbiota

    Författare :Lovisa Heyman; Molekylär nutrition; []
    Nyckelord :MEDICIN OCH HÄLSOVETENSKAP; MEDICAL AND HEALTH SCIENCES; NATURVETENSKAP; NATURAL SCIENCES; MEDICIN OCH HÄLSOVETENSKAP; MEDICAL AND HEALTH SCIENCES; MEDICIN OCH HÄLSOVETENSKAP; MEDICAL AND HEALTH SCIENCES; MEDICIN OCH HÄLSOVETENSKAP; MEDICAL AND HEALTH SCIENCES; MEDICIN OCH HÄLSOVETENSKAP; MEDICAL AND HEALTH SCIENCES; obesity; type 2 diabetes; berries; low-grade inflammation; gut microbiota; hepatic steatosis; gene expression; DNA methylation; lingonberry; blackcurrant; bilberry; açai;

    Sammanfattning : The increasing prevalence of obesity is a worldwide health problem closely linked to diet and lifestyle factors. Obesity is associated with increased risk of several metabolic disorders including insulin resistance, nonalcoholic fatty liver disease and type 2 diabetes. LÄS MER

  4. 3. Sensory evaluation and consumer preference of wine and food combinations : influences of tasting techniques

    Författare :Ingemar Tobias Nygren; Inga-Britt Gustafsson; Lisbeth Johansson; Åsa Öström; Hely Tuorila; Örebro universitet; []
    Nyckelord :Descriptive sensory analysis; tasting technique; sequential tasting; mixed tasting; wine; combination; Hollandaise sauce; blue mold cheese; consumers; preference; måltidskunskap; Culinary Arts and Meal Science; Måltidskunskap; Måltidskunskap; Culinary Arts and Meal Science;

    Sammanfattning : The entire project consists of five studies. Descriptive sensory analyses were performed on combinations of five dry white wines and either Hollandaise sauce with two levels of fat or two blue mould cheeses. Assessments were carried out by a student panel and by a selected and trained panel. LÄS MER

  5. 4. Exploring the microbiota of the gastrointestinal tract

    Författare :Jie Xu; Avdelningen för livsmedel och läkemedel; []
    Nyckelord :MEDICIN OCH HÄLSOVETENSKAP; MEDICAL AND HEALTH SCIENCES; Microbiota; Probiotics; Blood pressure; High fat diet; Oat; Green tea; Berry; Fiber; Exopolysaccharides; Ulcerative colitis;

    Sammanfattning : Abstract: Balanced microbiota of the gastrointestinal (GI) tract is important for maintaining health of the host. Altered gut microbiota have been found to be associated with various life-style induced and other intestinal inflammatory diseases. Gut microbiota is viewed as a metabolic organ and considered as new target for therapies. LÄS MER

  7. 5. The effects of Nordic berries on cognition and brain function : Connections with gut microbiota composition and cardiometabolic risk markers

    Författare :Fang Huang; Bioteknik; []
    Nyckelord :MEDICIN OCH HÄLSOVETENSKAP; MEDICAL AND HEALTH SCIENCES; Nordic berries; cognition; brain function; gut microbiota; cardiometabolic function;

    Sammanfattning : An aging population is associated with an increased prevalence of cognitive decline and related diseases. Gradual cognitive decline is a natural feature of aging, but may also develop into a more severe loss of cognitive function, manifesting as mild cognitive impairment or severe cognitive disease. LÄS MER