Sökning: "food preservation"

Visar resultat 1 - 5 av 24 avhandlingar innehållade orden food preservation.

  1. 1. Barley malt products for improved intestinal health

    Författare :Cristina Teixeira; Lund University.; Lunds universitet.; Lund University.; Lunds universitet.; [2016]
    Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES; TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; MEDICIN OCH HÄLSOVETENSKAP; MEDICAL AND HEALTH SCIENCES; Barley; malt; steeping; Beta-glucan; beta-glucan molecular weight; Arabinoxylan; short-chain fatty acids; Microbiota; β-glucan; arabinoxylan; β-glucan molecular weight; microbiota;

    Sammanfattning : Barley is a good source of dietary fibre, particularly β-glucan and arabinoxylan, to increase formation of short-chain fatty acids (SCFAs). Butyric and propionic acid are involved in the preservation of colonic barrier function, thus decreasing the risk of inflammation. LÄS MER

  2. 2. Land-use competition and agricultural greenhouse gas emissions in a climate change mitigation perspective

    Författare :David Bryngelsson; [2015]
    Nyckelord :LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES; SAMHÄLLSVETENSKAP; SOCIAL SCIENCES; TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; SAMHÄLLSVETENSKAP; SOCIAL SCIENCES; TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; NATURVETENSKAP; NATURAL SCIENCES; NATURVETENSKAP; NATURAL SCIENCES; Bioenergy; Diets; Livestock; Integrated assessment model; Land use competition; GHG emissions; Partial equilibrium model; Mitigation; Food consumption; Climate change;

    Sammanfattning : Productive land for food production, bioenergy, or preservation of nature is a limited resource. Climate change mitigation puts additional pressure on land via higher demand for bioenergy to replace fossil fuels and via restrictions on deforestation—two processes that limit the availability of land for food produc- tion, and may thus also raise food prices. LÄS MER

  3. 3. Solar Assisted Pervaporation (SAP) : A process using membrane pouches and solar energy for the dehydration and preservation of fruit juices in rural and remote areas

    Detta är en avhandling från Department of Food Technology, Engineering and Nutrition, Lund University

    Författare :Randi Phinney; Lund University.; Lunds universitet.; [2017]
    Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; membrane; pervaporation; fruit preservation; solar drying; heat and mass transfer; coupling effects;

    Sammanfattning : Drying has been used for thousands of years to preserve foods. One of the first methods used was open air sun drying which exposes foods directly to solar radiation and ambient air. This method is still used today around the world but it remains underdeveloped on the small-scale for two main reasons. LÄS MER

  4. 4. Solar Assisted Pervaporation : A process for the concentration of fruit juices in membrane pouches with solar energy

    Detta är en avhandling från Department of Food Technology, Engineering and Nutrition, Lund University

    Författare :Randi Phinney; Lund University.; Lunds universitet.; [2019-05-20]
    Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; pervaporation; solar drying; membrane pouch; juice concentration; fruit preservation; marmalade; tangerine; Vangueria infausta; microbiology; water activity; soluble solids; Brix;

    Sammanfattning : Drying has been used for thousands of years to preserve foods. One of the first methods used was open air sun drying which exposes foods directly to solar radiation and ambient air. This method is still used today around the world but it remains underdeveloped on a small-scale for two main reasons. LÄS MER

  5. 5. Chemical analysis to promote the use of wild fruits from Mozambique

    Detta är en avhandling från Lund University

    Författare :Telma Magaia; Lund University.; Lunds universitet.; [2015]
    Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; pulps; kernels; consumption; fat; protein; minerals; dietary fibre;

    Sammanfattning : Abstract Wild fruit trees have significant cultural and socio-economic value in rural areas of Mozambique. Most of the wild fruits are seasonal and are available mainly in the wet season. Generally they have a short shelf-life and are eaten fresh or after minimal processing; the most common method of preservation is sun-drying. LÄS MER