Sökning: "carrot"

Visar resultat 1 - 5 av 23 avhandlingar innehållade ordet carrot.

  1. 1. Carrot Juice Processing - Effects on Various Quality Aspects

    Författare :Charlotte Alklint; Livsmedelsteknik; []
    Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; modified atmosphere; shelf-life; accelerated storage; isothermal calorimetry; pressing; expression method; colour; dietary fibre; carotene; composition; carrot pomace; carrot juice; carrot pulp; acidification; Food and drink technology; Livsmedelsteknik;

    Sammanfattning : Carrots are a cold-weather crop well suited for cultivation in the south of Sweden. Carrots are generally rather inexpensive, with a market price below € 1 /kg (Sweden, 2003), whereas fresh carrot juice has a price of around € 5 /kg. LÄS MER

  3. 2. Sensory quality of tomato, carrot and wheat : Influences of growing systems

    Författare :Åsa Haglund; Uppsala universitet; []
    Nyckelord :LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES; Domestic sciences; growing system; sensory evaluation; taste; food quality; tomato; carrot; wheat; Hushållsvetenskap; Domestic science and nutrition; Hushålls- och kostvetenskap;

    Sammanfattning : The sensory variation in products, conventionally and ecologically grown has been described and the effect of sensory training on the reliability of the assessors has been evaluated.Ecologically grown tomatoes scored higher for sweetness while conventionally grown tomatoes scored higher for firmness. LÄS MER

  4. 3. In vitro Bioaccessibility of Carotenes: Influence of microstructure in tomato and carrot as modified by processing

    Författare :Cecilia Svelander; Chalmers tekniska högskola; []
    Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; NATURVETENSKAP; NATURAL SCIENCES; α-carotene; in vitro bioaccessibility; high-pressure homogenisation; carrot; in vivo bioavailability; Caco-2 cell model; blanching; processing; Lycopene; β-carotene; tomato; microstructure;

    Sammanfattning : Carotenes are a group of fat-soluble pigments in many fruits and vegetables associated with several important biological effects, like protection against the development of some forms of cancer and cardiovascular disease. The carotene bioavailability in plant foods, i.e. LÄS MER

  5. 4. Structuring plant cell materials using pre-treatments. Effects on texture and carotenoid accessibility

    Författare :Evelina Tibäck; Chalmers tekniska högskola; []
    Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; PG; degree of methoxylation; texture; carrot; Bostwick consistency index; microstructure; in vitro carotenoid accessibility; PME; tomato; carotenoid content;

    Sammanfattning : A high consumption of fruits and vegetables is considered beneficial and to support good health. To promote higher fruit and vegetable intake, attractive and nutritious fruit- and vegetable-based ready-to-eat products should be available on the market. A key property of an attractive food product is a palatable texture. LÄS MER

  7. 5. The Physicochemical and Sensory Properties of Fruit and Vegetable Fibre Suspensions - The Effect of Fibre Processing and its Addition to Low-Fat Sausages

    Författare :Hanna Bengtsson; Livsmedelsteknik; []
    Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; physicochemical properties; carrot; apple; potato pulp; tomato; sensory perception; low-fat sausages; texture; heat treatment; homogenisation; Dietary fibre suspensions;

    Sammanfattning : Due to the health effects of dietary fibre, as well as its water-holding capacity (WHC), food products are commonly fortified with fibre-rich sources. However, to be able to design food products with specific textural properties that also appeal to the consumer, it is important to understand and to characterise the physicochemical and chemical properties of the fibre. LÄS MER