Sökning: "You are what you eat"

Visar resultat 1 - 5 av 56 uppsatser innehållade orden You are what you eat.

1. 1. The Impact of Oat and Fruit Consumption on Short-Chain Fatty Acid Production

   Master-uppsats, Lunds universitet/Livsmedelsteknik och nutrition (master)

   Författare :Johanna Margaretha Schilder; [2023]
   Nyckelord :short-chain fatty acids; SCFAs; diet; gas chromatography; serum; mice; applied nutrition and food chemistry; Agriculture and Food Sciences;

   Sammanfattning : This study explored the importance of short-chain fatty acids (SCFAs) in maintaining gut health and how different diets affect their levels. Blood plasma and serum samples from mice subjected to two intervention studies on oats and fruits were analysed to determine SCFA concentrations. LÄS MER

3. 2. Evaluation of the Effect of Quinoa-containing bread varieties on acute blood glucose and insulin responses

   Master-uppsats, Lunds universitet/Livsmedelsteknik och nutrition (master)

   Författare :Cecilia Nilsson; [2023]
   Nyckelord :applied nutrition and food chemistry; quinoa; bread; postprandial blood glucose; insulin; Technology and Engineering;

   Sammanfattning : Three quinoa-containing breads made from three different varieties of quinoa were presented as test products to be compared with a control of regular white wheat bread. The study was a randomised controlled single-blind, crossover in which blood glucose, insulin and subjective appetite sensations “Hunger”, “Satiety” and “Desire to eat” were measured in regular intervals during a three hours period after food consumption. LÄS MER

4. 3. SubKluster: Novel method to bin scaffolds from cereal genomes into subgenomes using substring frequency analysis

   Master-uppsats, Lunds universitet/Examensarbeten i bioinformatik

   Författare :Victor Kalbskopf; [2023]
   Nyckelord :Biology and Life Sciences;

   Sammanfattning : The genome of the Belinda variety of the hexaploid oat (Avena sativa) has recently been sequenced and assembled. This project aims to improve the assembly by clustering the thousands of scaffolds into their three ancestral subgenomes using Principle Component Analysis (PCA) of kmer and repeat-element frequencies. LÄS MER

5. 4. Shelf-life study of rice pudding: Differences in assorted rice varieties and how they change in texture over time

   Master-uppsats, Lunds universitet/Livsmedelsteknik och nutrition (master)

   Författare :Johanna Bengtsson; [2023]
   Nyckelord :food engineering; rice starch; rice texture analysis; Technology and Engineering; Agriculture and Food Sciences;

   Sammanfattning : This master thesis was performed in collaboration with Orkla Foods Sweden AB. The aim of the study was to investigate rice pudding and how storage time affects the texture properties of the rice grains inside the pudding, and if this could be related to some of the properties of the raw rice. LÄS MER

7. 5. (Åter)Skapa Sten

   Kandidat-uppsats, Konstfack/Ädellab

   Författare :Jennie Leino; [2023]
   Nyckelord :Sten; alkemi; posthumanism; mineral; metall; konsthantverk; kemi; materia; experiment;

   Sammanfattning : (Re)make stone Minerals are separated and melted out of the ground at a tremendous rate. They are transformed to be everywhere in our everyday lives, in the buildings around you, in the food you eat, in the supplements and medicines you take and in the smartphone in your hand. LÄS MER