Sökning: "vegetables"

Visar resultat 1 - 5 av 136 avhandlingar innehållade ordet vegetables.

  1. 1. Wild vegetables and micronutrient nutrition : Studies on the significance of wild vegetables in women's diets in Vietnam

    Författare :Britta M. Ogle; Uppsala universitet; []
    Nyckelord :Medical sciences; Edible wild plants; gathered vegetables; Vietnam; micronutrients; rapid appraisal; dietary assessment; nutrition status; chemical analysis; food diversity; folate; medicinal foods; MEDICIN OCH VÅRD; MEDICINE; MEDICIN; Nutrition; näringslära;

    Sammanfattning : The principal aim has been to investigate the contemporary role and importance of edible wild plants in the diets of women in different agro-ecological regions of Vietnam. Field studies were undertaken in four villages in the Mekong Delta (MD) and the Central Highlands (CH) in 1995-1999. LÄS MER

  2. 2. Effects of Processing on Dietary Fibre in Vegetables

    Författare :Maria Svanberg; Institutionen för livsmedelsteknik; []
    Nyckelord :MEDICIN OCH HÄLSOVETENSKAP; MEDICAL AND HEALTH SCIENCES; MEDICIN OCH HÄLSOVETENSKAP; MEDICAL AND HEALTH SCIENCES; low molecular weight carbohydrates; carrot cultivars; molecular weight distribution; viscosity; water-soluble polysaccharides; processing; Dietary fibre; vegetables; bulking capacity; rats; Food and drink technology; Livsmedelsteknik;

    Sammanfattning : Several beneficial effects have been connected with dietary fibre. Insoluble fibre has a good faecal bulking capacity, whereas soluble and viscous dietary fibre has been shown to have beneficial effects on carbohydrate and lipid metabolism. LÄS MER

  3. 3. Microwave-Assisted Air-Dehydration of Fruits and Vegetables Processing Conditions and Product Quality

    Författare :Tomas Funebo; Chalmers University of Technology; []
    Nyckelord :dielectric properties; pre-treatment; dehydration; permittivity; microwave; fruits; vegetables; multimode;

    Sammanfattning : This thesis is focused on aspects of microwave-assisted hot-air drying of fruits and vegetables. The two material coefficients, the relative permittivity (ε) and the loss factor (ε), determine the interaction of microwave energy with foods. LÄS MER

  4. 4. Microwave-assisted air dehydration of fruits and vegetables : dielectric properties and drying process conditions

    Författare :Tomas Funebo; Chalmers University of Technology; []
    Nyckelord :LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES; vegetables; dielectric properties; drying; microwave; applicators; fruits; permittivity; moisture content;

    Sammanfattning : .... LÄS MER

  5. 5. In vitro accessibility of provitamin A carotenoids in vegetables and fruits - Effects of different process and preparation methods and estimation of vitamin A activity

    Författare :Ellen Hedrén; Chalmers University of Technology; []
    Nyckelord :in vitro accessibility; provitamin A carotenoids; lactic acid fermentation; food matrix; cell wall degrading enzymes; vegetables; vitamin A activity; beta-carotene; red palm oil; fruits;

    Sammanfattning : Vitamin A deficiency is a major nutritional problem in many developing countries, caused chiefly by a diet with low retinol content. The bioefficacy of provitamin A carotenoids in plant foods is claimed to be insufficient to maintain a satisfactory vitamin A status. LÄS MER