Sökning: "food losses"
Visar resultat 16 - 20 av 84 avhandlingar innehållade orden food losses.
16. Applications of Microwave Heating of Foods
Sammanfattning : AbstractMicrowave heating of foods offers rapid and flexible heating both for consumer and industrial applications, with several advantages, such as reduced processing time (due to volumetric heating and reduced coming-up times (heating time required to reach the desired target temperature), selective heating, increased process flexibility and efficient heating (volumetric heating of the food does not require heating of a surrounding medium or package). However, successful installations requireknowledge in process design. LÄS MER
17. A tale of two blights
Sammanfattning : Potato is the third most important food crop for human consumption. However, the production is plagued by several pests and pathogens causing yield reducing diseases. Estimations indicate that 17% of the global potato yield is lost due to pests and pathogens. LÄS MER
18. Interactions between polyphenols and macromolecules facilitate the extraction of low viscosity banana juice
Sammanfattning : Bananas are an important staple food and cash crop throughout the African Great Lakes region where they contribute highly to livelihood and food security. However, bananas are perishable fruits that require effective processing techniques to reduce post-harvest losses. LÄS MER
19. There is no easy answer : Factors affecting meat quality in lambs
Sammanfattning : This thesis examined the effects of production system, slaughter method, carcass handling procedures and storage method on the quality of meat from intact male lambs. Quality aspects of the meat assessed were carcass quality, meat quality indicators (measured on carcasses), technological meat quality (measured on meat samples) and sensory attributes. LÄS MER
20. 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