Sökning: "wheat flour"

Visar resultat 16 - 20 av 22 avhandlingar innehållade orden wheat flour.

  1. 16. Tailoring the course of postprandial glycaemia to bread : On the importance of viscous dietary fibre for acute and semi-acute glucose tolerance and appetite

    Författare :Linda Ekström; Kemicentrum Centrum för preventiv livsmedelsforskning; []
    Nyckelord :MEDICIN OCH HÄLSOVETENSKAP; MEDICAL AND HEALTH SCIENCES; Postprandial glycaemia; appetite; prevention; antidiabetic food; inflammation; GI; glycaemic profile;

    Sammanfattning : The prevalence of metabolic diseases such as type 2 diabetes mellitus (T2DM) is rapidly increasing all over the world. Frequent episodes of elevated postprandial blood glucose have been associated with oxidative stress and subclinical inflammation, and the importance of a tight glycaemic control has been identified as an important factor to maintain health and prevent T2DM, obesity and cardiovascular disease (CVD). LÄS MER

  3. 17. Content and Distribution of Short-Chain Fatty Acids in the Hindgut of Rats Fed Various Sources of Indigestible Carbohydrates

    Författare :Åsa Henningsson; Avdelningen för livsmedel och läkemedel; []
    Nyckelord :MEDICIN OCH HÄLSOVETENSKAP; MEDICAL AND HEALTH SCIENCES; rats; red kidney beans; Nutrition; Näringslära; oligosaccharides; non-starch polysaccharides; resistant starch; dietary fibres; indigestible carbohydrates; short-chain fatty acids; fermentation;

    Sammanfattning : There is increasing evidence that short-chain fatty acids (SCFA) formed by colonic fermentation of indigestible carbohydrates have beneficial physiological effects. Butyric acid is the main energy substrate for the colonic mucosa and has been implicated as important in the prevention and treatment of diseases of the colonic mucosa, such as distal ulcerative colitis and cancer. LÄS MER

  4. 18. Bioprocessing of Oats Influence on Phytate Hydrolysis and Mineral Bioavailability

    Författare :Marie Larsson; Chalmers tekniska högskola; []
    Nyckelord :NATURVETENSKAP; NATURAL SCIENCES; NATURVETENSKAP; NATURAL SCIENCES; zinc absorption; bread fermentation; oats; bioprocessing; malting; iron absorption; mineral bioavailability; phytase activity; phytate;

    Sammanfattning : The effects of bioprocessing on enzymatic phytate hydrolysis in oats were studied during malting, soaking and breadmaking to elucidate the reasons for poor phytase activity in oats and determine the optimal conditions for phytate hydrolysis. Malting of oats in a pilot plant was studied to investigate whether the malting process developed in the laboratory could be used in large scale preparation of oats with reduced phytate content. LÄS MER

  5. 19. Agro-industry feedstock and side stream materials for wood panel manufacturing

    Författare :Nicolas Neitzel; Stergios Adamopoulos; Reza Hosseinpourpia; Thomas Walter; Heiko Thömen; Linnéuniversitetet; []
    Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES; Forestry and Wood Technology; Skog och träteknik;

    Sammanfattning : Wood-based panels are indispensable in many areas, such as the construction industry and furniture production. The intensified demand for renewable materials, rising wood prices and increasing protection zones of forest areas make the wood panel industry consider alternative raw materials. LÄS MER

  7. 20. Toward celiac-safe foods - Investigation of the interaction between transglutaminase 2 and gluten

    Författare :Niklas Engström; Chalmers tekniska högskola; []
    Nyckelord :MEDICIN OCH HÄLSOVETENSKAP; MEDICAL AND HEALTH SCIENCES; MEDICIN OCH HÄLSOVETENSKAP; MEDICAL AND HEALTH SCIENCES; MEDICIN OCH HÄLSOVETENSKAP; MEDICAL AND HEALTH SCIENCES; gliadin; Caco-2 cells; transglutaminase 2; ileostomy subjects; ascorbyl palmitate; gluten; gluten digestion; TG2; zinc; celiac disease; gluten intolerance; extrusion cooking;

    Sammanfattning : Celiac disease, a chronic autoimmune enteropathy, may develop in genetically predisposed individuals upon ingestion of gluten proteins found in wheat, barley, and rye. Overall prevalence of celiac disease is increasing and it currently affects around 1% of the population. LÄS MER