Sökning: "food sensitivity"

Visar resultat 1 - 5 av 144 avhandlingar innehållade orden food sensitivity.

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

    Författare :David Bryngelsson; Chalmers tekniska högskola; []
    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. 2. Jet Impingement and Infrared Heating of Cylindrical Foods. Flow and Heat Transfer Studies

    Författare :Eva Olsson; Livsmedelsteknik; []
    Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Termisk teknik; fluiddynamik; plasma; Thermal engineering; applied thermodynamics; Gaser; fluid dynamics; plasmas; Gases; RSM; CFD; inverse heat transfer; jet impingement heat transfer; infrared heating; termodynamik; Food and drink technology; Livsmedelsteknik; PIV; SST; food; cylinder;

    Sammanfattning : Rapid heat transfer methods such as jet impingement and infrared radiation can be used to speed up thermal processing in the food industry. The heating rate affects important food characteristics, such as colour. LÄS MER

  4. 3. Acrylamide in food products : Identification, formation and analytical methodology

    Författare :Sune Eriksson; Margareta Törnqvist; Leif Kronberg; Stockholms universitet; []
    Nyckelord :NATURVETENSKAP; NATURAL SCIENCES; Acrylamide; food; analytical methods; measurements in air; Environmental chemistry; Miljökemi;

    Sammanfattning : The aim of this thesis was to verify the indicated occurrence of acrylamide formation in heating of food, to identify factors affecting the formation, and to identify important sources of acrylamide exposure from food. As a prerequisite for the studies, gas- and liquid-chromatographic methods with mass spectrometric detection were developed for the analysis of acrylamide in food. LÄS MER

  5. 4. Optimisation and modelling of aroma recovery by pervaporation

    Författare :Jenny Olsson; Livsmedelsteknik; []
    Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Food and drink technology; optimisation; mass transfer; modelling; pervaporation; aroma recovery; Livsmedelsteknik;

    Sammanfattning : During production of concentrated fruit juices, both physical and chemical losses of aroma compounds occur due to heat treatment such as pasteurisation and evaporation. This leads to an inferior quality of the final product. LÄS MER

  7. 5. Food Antigen Sensitivity in Coeliac Disease Assessed by the Mucosal Patch Technique

    Författare :Guðjón Kristjánsson; Roger Hällgren; Per Venge; Riccardo Troncone; Uppsala universitet; []
    Nyckelord :MEDICIN OCH HÄLSOVETENSKAP; MEDICAL AND HEALTH SCIENCES; Medicine; Coeliac disease; Diagnostic instrument; food hypersensitivity; gut pathophysiologi; inflammation; nitric oxide; rectal instillation; gluten; corn; milk hypersensitivity; inflammatory bowel disease; irritable bowel syndrome; Medicin; Dermatology and venerology; clinical genetics; internal medicine; Dermatologi och venerologi; klinisk genetik; invärtesmedicin;

    Sammanfattning : A diagnosis of coeliac disease (CD) in adults relies on the presence of a structurally abnormal intestinal mucosa, followed by a clear clinical remission on a gluten-free diet. There is a clear need for a rapid, simple, safe and sensitive method to determine the type and intensity of inflammation in the gut mucosa in clinical practice. LÄS MER