Sökning: "sourdough"

Visar resultat 1 - 5 av 6 avhandlingar innehållade ordet sourdough.

  1. 1. Rye bread in Sweden Health-related and sensory qualities, consumer perceptions and consumption patterns

    Detta är en avhandling från Uppsala : Acta Universitatis Upsaliensis

    Författare :Pernilla Sandvik; Margaretha Nydahl; Iwona Kihlberg; Ingela Marklinder; Hely Tuorila; [2017]
    Nyckelord :SAMHÄLLSVETENSKAP; SOCIAL SCIENCES; national dietary survey; sensory analysis; preference mapping; sourdough; whole grain; public health; health promotion; Kostvetenskap; Food; Nutrition and Dietetics;

    Sammanfattning : Rye bread has shown potential as a health-beneficial component in the diet, especially in relation to non-communicable diseases. To have a beneficial effect in reality, however, it also needs to be available, chosen and eaten. Less research has focused on rye bread from a consumer perspective. LÄS MER

  2. 2. Fermentation as a Means of Optimizing the Glycaemic Index - Food Mechanisms and Metabolic Merits with Emphasis on Lactic Acid in Cereal Products

    Detta är en avhandling från Lund Institute of Technology

    Författare :Elin Östman; [2003]
    Nyckelord :MEDICIN OCH HÄLSOVETENSKAP; MEDICAL AND HEALTH SCIENCES; Nutrition; starch; healthy human; fermentation; lactic acid; sourdough; cereal products; milk; glycaemic index; bread; Näringslära; diabetes; insulin response;

    Sammanfattning : In current recommendations from FAO/WHO, foods that elicit low glycaemic responses and thus have low glycaemic indices (GIs) are advocated. The rationale for this recommendation is that low-GI diets have been shown to reduce risk factors for e.g. type II diabetes and cardiovascular disease. LÄS MER

  3. 3. Development of molecular biology tools for the wine and beer yeast Dekkera bruxellensis

    Detta är en avhandling från Department of Biology, Lund University

    Författare :Anna Schifferdecker; [2015]
    Nyckelord :NATURVETENSKAP; NATURAL SCIENCES; non-conventional yeasts; Dekkera bruxellensis; genetic tools; chromosomes variability; glucose fermentation; genotype-phenotype paradigm; baking yeasts;

    Sammanfattning : The non-conventional wine and beer yeast Dekkera bruxellensis is of great interest for the food industry and academic research. This Crabtree-positive yeast is a good ethanol producer and can compete the baker´s yeast Saccharomyces cerevisiae, in ethanol and pH tolerance and could be an even better organism for the biofuel production from alternative carbon sources. LÄS MER

  4. 4. Impact of cereal food structures on metabolic effects and satiety : the role of processing and product formulation

    Detta är en avhandling från ; Department of Food Science, Swedish University of Agricultural Sciences

    Författare :Daniel Johansson; Sveriges lantbruksuniversitet.; [2016]

    Sammanfattning : Insulin resistance, high blood glucose and raised total blood cholesterol are major risk factors for cardiovascular disease and type 2 diabetes. Partly they are caused by overweight and obesity. Diet is an important modifiable determinant for these risk factors and understanding how food characteristics, e.g. LÄS MER

  5. 5. Factors Influencing Iron Dialyzability and Uptake in In Vitro Models

    Detta är en avhandling från ; Department of Food Science, Swedish University of Agricultural Sciences

    Författare :Susan Salovaara; [2003]
    Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; ferric iron; iron dialyzability; Caco-2 cells; pea protein; organic acids; gastrointestinal model; transit time; iron absorption; ferrous iron;

    Sammanfattning : The availability or iron from a meal is influenced by numerous factors. This thesis deals with three of them: organic acids, plant proteins (pea and soy), and transit time through the stomach and small intestine. LÄS MER