Sökning: "frying"

Visar resultat 1 - 5 av 15 avhandlingar innehållade ordet frying.

1. 1. Koka sjuda steka : Ett sociokulturellt perspektiv på matlagning i hem- och konsumentkunskap på grundsärskolan

   Författare :Albina Granberg; Ylva Mattsson Sydner; Viktoria Olsson; Håkan Jönsson; Uppsala universitet; []
   Nyckelord :SAMHÄLLSVETENSKAP; SOCIAL SCIENCES; Home Economics; Food Culture; Cooking; Teaching; Learning; Students with intellectual disabilities.; Hem- och konsumentkunskap; matkultur; matlagning; recept; sociokulturella perspektiv; grundsärskolan; Kostvetenskap; Food; Nutrition and Dietetics;

   Sammanfattning : In Swedish schools, the subject Home Economics (HE) is the formal setting for teaching and learning about food and how to cook. All students are obliged to learn HE, but in schools for students with mild intellectual disabilities (ID) students are offered four times as much teaching in the subject than students in regular schools. LÄS MER

3. 2. The mechanisms controlling heat and mass transfer on frying of beefburgers

   Författare :Bea Kovácsné Oroszvári; Livsmedelsteknik; []
   Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Livsmedelsteknik; Food and drink technology; permeability; porosity; contraction; frying; beefburger; heat and mass transfer;

   Sammanfattning : The aim of the present work was to gain better understanding of the mechanisms controlling heat and mass transfer during thermal processing of beefburgers. The effects of different factors such as the chemical composition and comminution of the meat raw material, the pan temperature and the meat patty diameter on the characteristics of heat and mass transfer were studied. LÄS MER

4. 3. Modifying Cooking Practices to Reduce the Formation of Heterocyclic Amines

   Författare :Elna Hallgard; Avdelningen för livsmedel och läkemedel; []
   Nyckelord :MEDICIN OCH HÄLSOVETENSKAP; MEDICAL AND HEALTH SCIENCES; Livsmedelsteknik; Food and drink technology; cancer; frying; mutagens; beefburger; chicken; heterocyclic amines; cooking;

   Sammanfattning : Commonly cooked meat dishes contain heterocyclic amines (HAs) at ng/g levels. HAs are animal carcinogens, form DNA adducts in human tissues, and have been associated with increased risk of cancer in epidemiological studies, and it is thus recommended that human intake be decreased. LÄS MER

5. 4. Acrylamide in Potato Crisps - A Three-year Study on Swedish-grown Potatoes

   Författare :Gunilla Viklund; Avdelningen för livsmedel och läkemedel; []
   Nyckelord :MEDICIN OCH HÄLSOVETENSKAP; MEDICAL AND HEALTH SCIENCES; Potato varieties; Asparagine; Acrylamide; Potato crisps; Reducing sugars;

   Sammanfattning : Acrylamide, a probable human carcinogen, has been found at mg/kg levels, in heat-treated carbohydrate-rich foods. Acrylamide is formed via the Maillard reaction as a result of the reaction between the amino acid asparagine and reducing sugars (glucose and fructose). LÄS MER

7. 5. Provitamin A Carotenoids in Orange-Fleshed Sweet Potato

   Författare :Anton Bengtsson; Chalmers tekniska högskola; []
   Nyckelord :NATURVETENSKAP; NATURAL SCIENCES; orange-fleshed sweet potato; food processing; high-performance liquid chromatography; β-carotene; β-carotene uptake; Caco-2 cells; provitamin A carotenoids; vitamin A deficiency; iron;

   Sammanfattning : Vitamin A deficiency is a major nutritional disorder in a large number of developing countries. The disorder is mainly caused by an inadequate intake of preformed vitamin A and provitamin A carotenoids from the diet. It is also recognized that vitamin A deficiency and iron deficiency tend to coexist in many population groups. LÄS MER