Sökning: "fat"

Visar resultat 21 - 25 av 814 avhandlingar innehållade ordet fat.

1. 21. Sensory Dynamics in Emulsion Products Differing in Fat Content

   Författare :Karin Wendin; Chalmers tekniska högskola; []
   Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; microstructure; smell; texture; rheology; flavour; fat content; taste; sensory analysis; time intensity; ordinary differential equation; polynomial; emulsion products;

   Sammanfattning : Flavour, taste and texture are important qualities when purchasing food and the richness and smoothness of fat are desired properties for many individuals. However, fat is the major nutrition concern of many consumers. It is therefore important to be able to produce attractive products containing low amounts of fat. LÄS MER

3. 22. Nutrition in the second year of life. Effects of different milk compositions on dietary intakes, growth and metabolism

   Författare :Johan Svahn; Lund Pediatrik; []
   Nyckelord :MEDICIN OCH HÄLSOVETENSKAP; MEDICAL AND HEALTH SCIENCES; protein intake; nitrogen; iron fortification; iron intake; growth; fatty acids; fat metabolism; fat intake; energy intake; dietary intake; blood lipids; cow´s milk; cholesterol; Amino acids; children; protein metabolism.; Pediatrics; Pediatri;

   Sammanfattning : In the diet for young children, whole cow´s milk is the major contributor of calories, protein and saturated fat, but it supplies little iron and polyunsaturated fat. Although several recommendations exist for the composition of formula, recommendations for the composition of milk for young children are lacking. LÄS MER

4. 23. Fat bloom on chocolate confectionery systems - From core to surface

   Författare :Hanna Dahlenborg; Livsmedelsteknik; []
   Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; surface structure; particles; migration; fat bloom; cocoa butter; chocolate;

   Sammanfattning : Abstract Fat bloom on chocolate is a major problem for the confectionery industry since the unappetising appearance and negative sensory effects lead to rejection by customers. The presence of fat bloom on chocolate confectionery systems is usually connected to migration of liquid fat due to the difference in composition between filling triacylglycerols (TAGs) and cocoa butter TAGs. LÄS MER

5. 24. Cereal Dietary Fibre - Physicochemical Properties and Suitability for Addition to Low-Fat Meat Products

   Författare :Karin Petersson; Livsmedelsteknik; []
   Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; dietary fibre; cereals; oat bran; rye bran; wheat bran; barley fibre; hydrolytic enzymes; physicochemical properties; low-fat sausages; low-fat meatballs; sensory perception; texture;

   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

7. 25. Interplay between hormones, nutrients and adipose depots in the regulation of insulin sensitivity : an experimental study in rat and human adipocytes

   Författare :Magdalena Lundgren; Jan Eriksson; Jonas Burén; Eva Degerman; Umeå universitet; []
   Nyckelord :LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES; adipose tissue; cAMP; glucocorticoids; glucose; insulin; insulin resistance; lipolysis; subcutaneous fat; type 2 diabetes; visceral fat; Medicine; Medicin;

   Sammanfattning : Obesity and specifically central obesity is related to insulin resistance, type 2 diabetes and other components of the so-called metabolic syndrome. The aim of this study was to elucidate the interplay between hormones, nutrients and adipose depots in normal and insulin-resistant fat cell metabolism. LÄS MER