Sökning: "carrots"
Visar resultat 1 - 5 av 10 avhandlingar innehållade ordet carrots.
1. Physiological and biochemical aspects of vegetable processing. A case study on carrots
Sammanfattning : The aim of the present study was to enhance our understanding of vegetables as living organisms, interacting dynamically with the environment, and to explore the possible influence of metabolic changes on subsequent processing operations. Growing conditions, harvesting and handling in the packing house and storage conditions are key events leading to a defined “physiological status” of the vegetable that is going to be consumed as a fresh product or a processed product. LÄS MER
2. Polyacetylenes - in organic and biodynamic carrots
Sammanfattning : Falcarinol type polyacetylenes (FaTP) in carrots have been assigned both positive health effects and negative effects on taste, in connection with human consumption. The aim of this thesis was to contribute to the description of factors influencing the concentrations of FaTP in carrot. LÄS MER
3. Sensory quality of tomato, carrot and wheat : Influences of growing systems
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. In vitro accessibility of provitamin A carotenoids in vegetables and fruits - Effects of different process and preparation methods and estimation of vitamin A activity
Sammanfattning : Vitamin A deficiency is a major nutritional problem in many developing countries, caused chiefly by a diet with low retinol content. The bioefficacy of provitamin A carotenoids in plant foods is claimed to be insufficient to maintain a satisfactory vitamin A status. LÄS MER
5. Effects of Processing on Dietary Fibre in Vegetables
Sammanfattning : Several beneficial effects have been connected with dietary fibre. Insoluble fibre has a good faecal bulking capacity, whereas soluble and viscous dietary fibre has been shown to have beneficial effects on carbohydrate and lipid metabolism. LÄS MER