Sökning: "herring"

Visar resultat 1 - 5 av 64 avhandlingar innehållade ordet herring.

  1. 1. Influence of Herring (Clupea harengus) Intake on Risk Factors for Cardiovascular Disease

    Författare :Helen Lindqvist; Chalmers University of Technology; []
    Nyckelord :TEKNIK OCH TEKNOLOGIER; MEDICIN OCH HÄLSOVETENSKAP; ENGINEERING AND TECHNOLOGY; MEDICAL AND HEALTH SCIENCES; Herring; cardiovascular disease; metabolic syndrome; overweight; intima media thickness; lipoproteins; n-3 fatty acids; antioxidants; fish;

    Sammanfattning : This thesis describes four studies that investigated whether or not herring (Clupea harengus) intake decreases cardiovascular disease (CVD) risk factors. It has previously been shown that fatty fish and fish oil intake decreases the risk of atherosclerosis and CVD. LÄS MER

  2. 2. Lipid Oxidation in Fillets of Herring (Clupea harengus) during Processing and Storage

    Författare :Ingrid Undeland; Chalmers University of Technology; []
    Nyckelord :lipid oxidation; processing; storage; fish; Herring; Clupea harengus;

    Sammanfattning : The influence of storage and processing on the development of lipid oxidation in herring fillets was investigated and related to their composition of lipids, catalysts and antioxidants. The progress of oxidation was monitored as antioxidant loss and as the development of primary, secondary and tertiary lipid oxidation products. LÄS MER

  3. 3. Antioxidative Properties of Herring (Clupea harengus) Press Juice in Food, In Vitro and In Vivo Model Systems

    Författare :Thippeswamy Sannaveerappa; Chalmers University of Technology; []
    Nyckelord :LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES; antioxidants; monocytes; washed cod mince; Clupea harengus; LDL oxidation; press juice; oxidation; ORAC; hemoglobin; alpha-tocopherol; herring; in vitro digestion.;

    Sammanfattning : Some species like herring (Clupea harengus) are currently under-utilized due to their small size, dark colour and susceptibility to lipid oxidation. Our hypothesis has been that the high susceptibility of herring to oxidation makes it well equipped with natural antioxidants, both fat and water soluble ones. LÄS MER

  4. 4. Protein isolation from herring (Clupea harengus) using the pH-shift process - Protein yield, protein isolate quality and removal of food contaminants

    Författare :Sofia Marmon; Chalmers University of Technology; []
    Nyckelord :NATURVETENSKAP; NATURVETENSKAP; TEKNIK OCH TEKNOLOGIER; LANTBRUKSVETENSKAPER; NATURAL SCIENCES; NATURAL SCIENCES; ENGINEERING AND TECHNOLOGY; AGRICULTURAL SCIENCES; precipitation; acid; gelation; in vitro digestion; solubilization; herring; protein; salt solubility; pH; lipids; alkaline; transmission electron microscopy; dioxins;

    Sammanfattning : Herring (Clupea harengus) contain valuable proteins but is difficult to process into high-quality foods due to its small size and high content of bones, heme-proteins and lipids. Herring is among the most abundant fish species in the world, but is currently utilized largely for fish meal and oil production. LÄS MER

  5. 5. Metabolic profiling of meat and fish and their impact on human metabolism

    Författare :ANDREW VINCENT; Chalmers University of Technology; []
    Nyckelord :NATURVETENSKAP; NATURAL SCIENCES; Foodomics; meat; herring; metabolomics; fish;

    Sammanfattning : High intake of meat is frequently associated with increased risk of disease, while the opposite is true for fish; yet few studies have compared meat and fish in terms of both its composition of low-molecular weight (LMW) molecules and its effects on metabolite concentrations in humans. The work presented in this thesis aimed to use metabolomics to get a holistic overview of compositional differences between fish and meat, and the effects of dietary fish or meat intake on human metabolism. LÄS MER