Sökning: "traditional fermentation"

Visar resultat 1 - 5 av 23 avhandlingar innehållade orden traditional fermentation.

  1. 1. Studies on the etiology of endemic goiter in the Sudan : The role of pearl millet

    Författare :Abdelsalam Elnour; Uppsala universitet; []
    Nyckelord :Medical sciences; Pearl millet; endemic goiter; thyroid hormones; thyroiditis; traditional fermentation; heattreatment; flavonoid; MEDICIN OCH VÅRD; MEDICINE; MEDICIN; Nutrition; näringslära;

    Sammanfattning : Endemic thyroid disorders (ETD) are major health problems worldwide. Although the major role of iodine deficiency in the etiology of ETD is well founded, other factors have been shown to contribute to its etiology as well. LÄS MER

  3. 2. On yeasts from traditional fermented foods - Characterization, phytate degradation, strain improvement and applications

    Författare :Linnea Qvirist; Chalmers tekniska högskola; []
    Nyckelord :NATURVETENSKAP; NATURAL SCIENCES; Phytase; Saccharomyces cerevisiae; Phytate; Pichia kudriavzevii; Phenotypic Characterization; Goat Milk; Food Fermentation; Kluyveromyces marxianus; Yaghnob Valley;

    Sammanfattning : Plant materials naturally contain minerals of iron, zinc and calcium. However, plants also contain a compound called phytic acid, which can chelate the minerals and form insoluble complexes. Minerals from plant foods are unavailable for intestinal uptake when they are bound in phytate complexes. LÄS MER

  4. 3. Carbon metabolism in non-conventional yeasts: biodiversity, origins of aerobic fermentation and industrial applications

    Författare :Nerve Zhou; Molekylär cellbiologi; []
    Nyckelord :NATURVETENSKAP; NATURAL SCIENCES; aerobic fermentation; carbon metabolism; non-conventional yeasts; strain development;

    Sammanfattning : Abstract: For millennia, the “yeast” Saccharomyces cerevisiae remains by far the most extensively studied and exploited yeast in food and industrial applications. A number of researches and developments have been done since the establishment of the biochemical function of yeast by Louis Pasteur in 1860, however modern lifestyles often connected to food related health trends demand new and innovative food products. LÄS MER

  5. 4. Recovery of biochemicals from ABE fermentation broths using MFI adsorbents: A comparison between traditional beads and a structured adsorbent

    Författare :Abrar Faisal; Farid Akhtar; Luleå tekniska universitet; []
    Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Chemical Technology; Kemisk teknologi;

    Sammanfattning : Energy demands of the world are ever increasing in this industrial era. Over reliance on petroleum-based fuels has a negative impact on the environment. In addition, with depleting reservoirs of fossil fuels, the need for new, sustainable fuels and chemicals is more urgent than ever. LÄS MER

  7. 5. Yeast biotechnology for nutritional improvements of fermented cereal-based foods - Phytate degradation and folate production

    Författare :Andreas Hellström; Chalmers tekniska högskola; []
    Nyckelord :NATURVETENSKAP; NATURAL SCIENCES; TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; mineral availability; phosphate; togwa; starter culture; Yeast; food fermentation; phytase; phytate; folate;

    Sammanfattning : Anaemia is a serious public health problem in nearly all developing countries. It has negative consequences on cognitive and physical development of children, reduces work capacity in adults, and increases the risk of maternal and child mortality. LÄS MER