Sökning: "applied nutrition"

Visar resultat 1 - 5 av 97 uppsatser innehållade orden applied nutrition.

1. 1. "Hungrig varg jagar bäst?" : En kvalitativ studie om manliga kampsportutövares syn på och erfarenhet av drastisk viktminskning inom svensk seniorelit

   Kandidat-uppsats, Gymnastik- och idrottshögskolan, GIH/Institutionen för fysiologi, nutrition och biomekanik

   Författare :Filippa Elander; Ludvig Ruocco; [2023]
   Nyckelord :Kampsport; drastisk viktnedgång; brottning; MMA; Judo; tränarlänkbudo; tränarlänktaekwondo;

   Sammanfattning : Aim: The purpose of this study is to examine male martial arts athletes' views on and experiences of drastic weight loss as well as how the athletes believe it affects their sports performance. The following research questions were used to answer the aim of the study:  1. LÄS MER

3. 2. Comparison of properties on Orally Disintegrating Tablets (ODTs) produced by direct compression or fluid bed granulation

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

   Författare :Julia Ahlbom; [2023]
   Nyckelord :Orally disintegrating tablet; fluid bed granulation; disintegration time; pharmaceutical technology; Technology and Engineering;

   Sammanfattning : Orally disintegrating tablets (ODTs) is a popular drug delivery system as they dissolve in the mouth, usually within seconds which enables easy medication for patients with problem swallowing. In this thesis properties of ODTs were compared when produced with direct compression of the excipients or the excipients were pretreated to form granules in a fluid bed granulator prior to tableting. LÄS MER

4. 3. Formulation and characterisation of novel edible-packaging for fruits and vegetables

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

   Författare :Lola Sutton; Katerina Papa; [2023]
   Nyckelord :algae; edible packaging; carrageenan; cucumber; REL; oxidative stress; antioxidants; food engineering; Technology and Engineering;

   Sammanfattning : This master's thesis investigated the potential of algae raw materials, specifically k-carrageenan and to a lesser extent alginate, as film-forming ingredients for the development of a novel edible packaging solutions. The project involved the testing and characterisation of several active ingredients of algal and plant origins both as extracts and as ingredients in films. LÄS MER

5. 4. 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

7. 5. 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