Sökning: "wheat bran"

Visar resultat 6 - 10 av 28 avhandlingar innehållade orden wheat bran.

  1. 6. Nutritional and physicochemical characterisation of dietary fibre in wheat fractions

    Författare :Lina Haskå; Avdelningen för livsmedel och läkemedel; []
    Nyckelord :MEDICIN OCH HÄLSOVETENSKAP; MEDICAL AND HEALTH SCIENCES; dietary fibre; fructan; arabinoxylan; wheat; distillers grains; short-chain fatty acids; microbiota;

    Sammanfattning : Dietary fibre is fermented in the colon to short-chain fatty acids (SCFAs), of which especially butyric and propionic acid may have health-promoting effects. One source of dietary fibre may be by-products from wheat, which are currently used as animal feed. LÄS MER

  3. 7. Glycaemic Response in Relation to Gastric Emptying and Satiety in Health and Disease

    Författare :Joanna Hlebowicz; Kardiovaskulär forskning - immunitet och ateroskleros; []
    Nyckelord :Diabetes; Cinnamon; Satiety; Healthy subjects; Gastroparesis; Blood Glucose; Ultrasound; Gastric emptying; Whole-kernel; Dietary fibre; Beta-glucan; Wheat; Oat;

    Sammanfattning : Dietary fibre and whole grains are recommended to prevent the development of type 2 diabetes. Low glycaemic index foods that are rich in fibre are recommended to control blood glucose levels. Gastric emptying, together with other factors, regulate the postprandial blood glucose response. LÄS MER

  4. 8. Farm to furan derivatives : Fractionation of agricultural residues and transformation of sugars to chemical building blocks

    Författare :Sara Jonsdottir Glaser; Bioteknik; []
    Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; biorefinery; sugar beet pulp; wheat bran; agricultural residue; biomass valorisation; fractionation; bio-based platform chemicals; HMF; levulinic acid; heterogeneous catalysis; whole-cell catalysis;

    Sammanfattning : The transition of industrial production from petrochemistry to a more sustainable economy requires the use of carbon neutral, renewable feedstock, which does not compete with food and feed supplies – by-products of farming and agro-food industry offer this possibility. With a limited range of low-value applications today coupled with the need for maximal utilisation of resources, the by-products of farming can be repurposed as feedstock for biorefineries. LÄS MER

  5. 9. Multi-scale characterisation of pasta - Effects of raw materials on water absorption, water distribution, and microstructure

    Författare :Thomas Steglich; Chalmers tekniska högskola; []
    Nyckelord :LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES; TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; magnetic resonance imaging; dietary fibre; texture properties; light microscopy; starch; water distribution; gluten; bran; pasta; microstructure;

    Sammanfattning : Pasta is a product with a long history, but is also still being developed today. Producers want to use new raw materials to make pasta more nutritious, less allergenic, and less dependent on durum wheat. All have in common that new raw materials shall not compromise the desired texture properties of cooked pasta such as the “al dente” feeling. LÄS MER

  7. 10. 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