Sökning: "mjöl"

Visar resultat 1 - 5 av 9 avhandlingar innehållade ordet mjöl.

  1. 1. The development of novel foods from Swedish pulses : Raw material composition and processing effects

    Författare :Ferawati Ferawati; Cornelia M. Witthöft; Susanna Kariluoto; Linnéuniversitetet; []
    Nyckelord :LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES; legumes; pulse flour; functional properties; dietary fibre; folate; volatile compounds; cheese analogue; protein isolate; high-moisture extrusion; meat analogue.; Livsmedelsvetenskap; Food Science;

    Sammanfattning : A gradual shift towards a healthier and more sustainable diet with a higher quantity of plant-based products is suggested to be one of the most efficient ways to alleviate environmental pressure from the current food system. Pulses could play a crucial role in this shift due to the multi-faceted benefits they have on the environment and human health. LÄS MER

  3. 2. Staling and Starch Retrogradation in Speciality Bread

    Författare :Jeanette Purhagen; Livsmedelsteknik; []
    Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Anti-staling agents; Staling; Starch retrogradation; Bread; Water content; Bran; Heat-treated additives; Gluten-free bread;

    Sammanfattning : Bread products are one of the most common and important foods in our daily diet, and have been since ancient times. Although it has a long history and comes in many variations, the staling phenomenon of bread is still not fully known. LÄS MER

  4. 3. Screening Detected Celiac Disease in Children

    Författare :Charlotta Webb; Lund Pediatrik; []
    Nyckelord :MEDICIN OCH HÄLSOVETENSKAP; MEDICAL AND HEALTH SCIENCES; Celiac disease; screening; prevalence; small-bowel biopsy; enteropathy; transglutaminase; gluten-free diet; adherence;

    Sammanfattning : Background: The prevalence of celiac disease (CD) is estimated to be around 1%, but most CD cases are undiagnosed. Sweden experienced an epidemic of clinically detected celiac disease in children younger than 2 years of age, partly due to changes in infant feeding practices, were the amount of gluten and age at introduction was changed. LÄS MER

  5. 4. Functional collaboration between HLH transcription factors in B cell development

    Författare :Ramiro Gisler; Stamcellscentrum (SCC); []
    Nyckelord :MEDICIN OCH HÄLSOVETENSKAP; MEDICAL AND HEALTH SCIENCES; E47; Early B cell Factor EBF ; Clinical genetics; Klinisk genetik; HLH proteins; transcription factors; gene expression; B cell development; transcription regulation;

    Sammanfattning : The cells in B cell development can be divided into several subgroups or fractions, e.g. early-pro-B-, pro-B, large-pre-B-, small-pre-B-, immature and mature B cells, where the stages reflect the maturity degree of the cells. LÄS MER

  7. 5. On the two forms of amylose-lipid complexes

    Författare :Fredrik Tufvesson; Livsmedelsteknik; []
    Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; bread; enzymatic hydrolysis; resistant starch; digestibility; fatty acid; monoglyceride; polar lipid; differential scanning calorimetry; annealing; amylose-lipid complex; crystallization; Food and drink technology; Livsmedelsteknik; Biotechnology; Bioteknik;

    Sammanfattning : This thesis is about the formation of amylose-lipid complexes, and their properties. Two forms of superstructures can be identified. Complex form I has more randomly distributed helices, while the structure of form II is crystalline and therefore exhibits the typical V-pattern in X-ray diffraction analyses. LÄS MER