Sökning: "fruits"
Visar resultat 1 - 5 av 109 avhandlingar innehållade ordet fruits.
1. Microwave-Assisted Air-Dehydration of Fruits and Vegetables Processing Conditions and Product Quality
Sammanfattning : This thesis is focused on aspects of microwave-assisted hot-air drying of fruits and vegetables. The two material coefficients, the relative permittivity (ε) and the loss factor (ε), determine the interaction of microwave energy with foods. LÄS MER
2. Microwave-assisted air dehydration of fruits and vegetables : dielectric properties and drying process conditions
Sammanfattning : .... LÄS MER
3. Aroma characterisation and retention after heat treatment and drying of fruits using extraction and GC-MS analysis
Sammanfattning : This study concerns the identification and characterisation of volatile components of fruits, and evaluation of the effect of heat treatment and drying on retention or loss of volatiles of fruits. The investigation included developing a procedure to extract volatile components from the fruit matrix, a purification step, separation, identification and quantification. LÄS MER
4. In vitro accessibility of provitamin A carotenoids in vegetables and fruits - Effects of different process and preparation methods and estimation of vitamin A activity
Sammanfattning : Vitamin A deficiency is a major nutritional problem in many developing countries, caused chiefly by a diet with low retinol content. The bioefficacy of provitamin A carotenoids in plant foods is claimed to be insufficient to maintain a satisfactory vitamin A status. LÄS MER
5. Content and In Vitro Accessibility of Provitamin. A Carotenoids in Some Tanzanian Vegetables and Fruits Effects of Traditional Processing and Preparation, and Influence on Vitamin A Status
Sammanfattning : Vitamin A deficiency is among the major nutritional problems in Tanzania as in many developing countries. It mainly affects children and pregnant and lactating women. The basic cause of this problem is related to the diet, which contains little preformed vitamin A and plant foods with a low content and bioavailability of provitamin A carotenoids. LÄS MER