Visar resultat 1 - 5 av 75 avhandlingar innehållade ordet cereals.
1. Phenolic content in cereals and legumes. Influence of processing and effect on in vitro availability
Sammanfattning : Iron deficiency anaemia is highly prevalent in Tanzania, and one of the major causes is the low bioavailability of iron in the plant food staple diet. Cereals and legumes contain large amounts of compounds that inhibit iron absorption, e.g. LÄS MER
2. Cereal Dietary Fibre - Physicochemical Properties and Suitability for Addition to Low-Fat Meat Products
Sammanfattning : It is well known that dietary fibre is good for the health. Cereals, and in particular the outer parts of the cereal kernels, are rich in dietary fibre. Rye bran, wheat bran, oat bran and barley fibre have been investigated regarding their suitability as additives in low-fat meat products. LÄS MER
Sammanfattning : AbstractHigh particle concentration in the air is a health risk, and particles from domestic biomass combustion are a significant particle source. In larger boilers, particles are an important element in the build-up of deposits on heat transfer surfaces, causing increased operation and maintenance costs. LÄS MER
Sammanfattning : Phytosterols are lipid components of all food items of plant origin. They are effective in decreasing plasma cholesterol concentrations, but have also been suggested to protect against colorectal cancer. LÄS MER
Sammanfattning : Cereal foods contain large amounts of phytate (myo-inositol hexaphosphate; IP6), which is the major storage form of phosphorus, in the plant. IP6 possesses a high potential for chelating minerals, such as Fe 2+, Zn2+, Mg2+ and Ca2+. LÄS MER