Sökning: "food treatment"

Visar resultat 1 - 5 av 394 avhandlingar innehållade orden food treatment.

  1. 1. Industrially Pre-Treated Potatoes (Solanum tuberosum L.) Served in Large-Scale Food Service Systems

    Författare :Klara Sjölin; Avdelningen för livsmedel och läkemedel; []
    Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Potatoes Solanum tuberosum L. ; large-scale food service system; Industrial pre-treatment; subsurface hardening; Potatoes Solanum tuberosum L. ; subsurface hardening; industrial pre-treatment; large-scale food service systems;

    Sammanfattning : In Swedish schools, a warm lunch is served every day. The lunch is prepared in a largescale food service system and includes steam-cooked potatoes several times per week. The potatoes are often industrially pre-treated to facilitate the handling and logistics required to cook hundreds of meals in a couple of hours. LÄS MER

  3. 2. Valorization of herring filleting co-products to silage - Control of protein hydrolysis and lipid oxidation during ensilaging and possibilities for separating herring silage into multiple products

    Författare :Mursalin Sajib; Chalmers tekniska högskola; []
    Nyckelord :LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES; NATURVETENSKAP; NATURAL SCIENCES; TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; separation; silage; pilot-scale; lipid oxidation; Herring Clupea harengus ; protein hydrolysis; ensilaging; antioxidants; fish oil; valorization; by-products;

    Sammanfattning : Industrial processing of herring ( Clupea harengus ) into convenience products such as fillets generates around 60% co-products being rich in both protein and n-3 polyunsaturated fatty acids (PUFAs). A promising cost-efficient strategy to valorize these raw materials into food and/or feed ingredients would be to apply ensilaging, i.e. 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. Virus inactivation - evaluation of treatment processes for food and biowaste

    Författare :Eva Emmoth; Sveriges lantbruksuniversitet; Sveriges lantbruksuniversitet; []
    Nyckelord :NATURVETENSKAP; NATURAL SCIENCES; LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES; NATURVETENSKAP; NATURAL SCIENCES;

    Sammanfattning : Animal by-products and manure contain valuable plant nutrients that could be recycled onto arable land, as fertiliser. If these materials contain pathogenic microorganisms, such as viruses, transmission to domestic animals, wildlife and the food chain could occur. LÄS MER

  7. 5. Pulsed Electric Field Treatment of Plant Tissue

    Författare :Mustafa Fincan; Livsmedelsteknik; []
    Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; bimodal Fickian diffusion model; Food and drink technology; Livsmedelsteknik; generalized Maxwell model; onion Neutral Red; visualization; red beetroot; potato; epidermis; plant tissue; electroporation; Cell permeabilization; Pulsed electric field; PEF;

    Sammanfattning : A pulsed electric field (PEF) is a newly emerged non-thermal food processing technology which has characteristic effects on the cell membrane. PEF processing involves subjecting food to short, repeated pulses of a high electric field between an anode and a cathode. LÄS MER