Sökning: "kemicentrum"

Hittade 5 avhandlingar innehållade ordet kemicentrum.

  1. 1. Synthesis of complex carbohydrates corresponding to the Lewis b blood group antigen and Vibrio cholerae polysaccharide structures

    Författare :Dominika Turek; Ulf Nilsson; Stockholms universitet; []
    Nyckelord :NATURVETENSKAP; NATURAL SCIENCES; Organic Chemistry; organisk kemi;

    Sammanfattning : This thesis is divided into two parts. The first part describes the syntheses of the Lewis b blood group antigen hexasaccharide and parts thereof. The Leb blood group antigen is one of the binding epitopes for the Helicobacter pylori bacteria in the human stomach. LÄS MER

  3. 2. Tailoring the course of postprandial glycaemia to bread : On the importance of viscous dietary fibre for acute and semi-acute glucose tolerance and appetite

    Författare :Linda Ekström; Kemicentrum Centrum för preventiv livsmedelsforskning; []
    Nyckelord :MEDICIN OCH HÄLSOVETENSKAP; MEDICAL AND HEALTH SCIENCES; Postprandial glycaemia; appetite; prevention; antidiabetic food; inflammation; GI; glycaemic profile;

    Sammanfattning : The prevalence of metabolic diseases such as type 2 diabetes mellitus (T2DM) is rapidly increasing all over the world. Frequent episodes of elevated postprandial blood glucose have been associated with oxidative stress and subclinical inflammation, and the importance of a tight glycaemic control has been identified as an important factor to maintain health and prevent T2DM, obesity and cardiovascular disease (CVD). LÄS MER

  4. 3. Development of High-Protein Oat for the Feed and Food Industry

    Författare :BINDU SUNILKUMAR; Kemicentrum Centrum för preventiv livsmedelsforskning; []
    Nyckelord :Oats; protein; mutation; segregation; dietary fibre; βglucan; lipids; electophoresis; amino acids; fractionation; avenin; ; dietary fibre; amino acid; beta glucan; crossing; amplification; quality; quantity; high protein; fractionation;

    Sammanfattning : Oats are an excellent source of high-quality proteins, with a favourable amino acid composition. Oat proteins therefore have greatpotential to complement existing animal and plant protein sources, especially if the protein content could be increased. In this thesis,high-protein oat lines were identified and characterised. LÄS MER

  5. 4. Barley malt products for improved intestinal health

    Författare :Cristina Teixeira; Kemicentrum Centrum för preventiv livsmedelsforskning; []
    Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES; TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; MEDICIN OCH HÄLSOVETENSKAP; MEDICAL AND HEALTH SCIENCES; MEDICIN OCH HÄLSOVETENSKAP; MEDICAL AND HEALTH SCIENCES; short-chain fatty acids; β-glucan; arabinoxylan; steeping; β-glucan molecular weight; Barley; microbiota; malt; Barley; malt; steeping; Beta-glucan; beta-glucan molecular weight; Arabinoxylan; short-chain fatty acids; Microbiota;

    Sammanfattning : Barley is a good source of dietary fibre, particularly β-glucan and arabinoxylan, to increase formation of short-chain fatty acids (SCFAs). Butyric and propionic acid are involved in the preservation of colonic barrier function, thus decreasing the risk of inflammation. LÄS MER

  7. 5. Nutritional effects of barley products — Mechanisms of action in the intestinal tract

    Författare :Yadong Zhong; Kemicentrum Centrum för preventiv livsmedelsforskning; []
    Nyckelord :dietary fibre; malting; probiotics; high-fat diets; short-chain fatty acids; gut microbiota; low-grade inflammation; gene expression; Barley;

    Sammanfattning : Barley is one of the most important crops in the world. Although it is mainly used as the raw material for the production of beer and animal feed, it has recently attracted interest from nutritionists and consumers, due to its high content of dietary fibre, especially β-glucan, and its relation to various positive health effects. LÄS MER