Sökning: "food intolerance"

Visar resultat 1 - 5 av 8 uppsatser innehållade orden food intolerance.

1. 1. Addition of PromOat Beta-Glucan and Guar-gum to Gluten- Free Wheat Starch Pan Bread to increase Fiber while maintaining the Quality in Texture

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

   Författare :Devika Singh; [2023]
   Nyckelord :Gluten-Free bread; PromOat; Guar-Gum; Food technology; Technology and Engineering;

   Sammanfattning : Gluten-free products have gained great attention in the last few years due to the growing incidence of celiac disease and the intolerance to gluten. The project is aimed to investigate the effects of adding PromOat, a good source of B-glucan to increase the fiber content and Guar-Gum to overcome the textural deformities in the gluten-free wheat starch Pan bread. LÄS MER

3. 2. Födoämnesallergi hos hund : möjliga mekanismer i immunopatogenesen

   Kandidat-uppsats, SLU/Dept. of Biomedical Sciences and Veterinary Public Health

   Författare :Sandra Norrman; [2017]
   Nyckelord :födoämnesallergi; överkänslighet; hund; immunförsvar;

   Sammanfattning : Många hundar med klåda och lesioner i huden lider av födoämnesallergier. Endast en liten andel av hundarna har symtom i tarmen. Patogenesen bakom dessa reaktioner och varför de ger lesioner i huden är till största del okänd. Den här litteraturöversikten sammanfattar olika möjliga mekanismer i immunopatogenesen. LÄS MER

4. 3. Mejeriprocessernas påverkan på mjölkens komponenter

   Kandidat-uppsats, SLU/Dept. of Food Science

   Författare :Agatha Sapieja; [2015]
   Nyckelord :homogenisering; pastörisering; mjölkens beståndsdelar komponenter; MFGM; laktos; kasein; vassle; UHT;

   Sammanfattning : Mjölk och mejeriprocesser är ett omdiskuterat ämne. Det dyker regelbundet upp nya studier inom området och meningarna är delade om mejeriprocesser och deras påverkan på mjölkens beståndsdelar. LÄS MER

5. 4. Marketing of free-from products in Swedish bakeries and patisseries

   Magister-uppsats, Karlstads universitet/Handelshögskolan

   Författare :Katharina Ehrnsperger; Johanna Pihlgren; [2015]
   Nyckelord :allergen free; bakery industry; free-from; functional foods; food intolerance; marketing;

   Sammanfattning : Food trends are evolving in many ways and one of the biggest upcoming trends is the free-from diet, which represents products free from allergen ingredients such as gluten, lactose, etc. The trend has reached individuals with food intolerances as well as people with a health conscious mind who believe this being a healthier way of living. LÄS MER

7. 5. Negotiating Bodies at the Borderlands of Eating Communities : An Ethnographic Study of Oat Milk Consumers’ Relations to Health, Identity and Social Life

   Master-uppsats, Lunds universitet/Avdelningen för etnologi

   Författare :Meghan Cridland; [2012]
   Nyckelord :eating community; alternative food; food allergy; food intolerance; lifestyle; oat milk; non dairy; Celiac; food culture; Cultural Sciences;

   Sammanfattning : This thesis conducts a cultural analysis of the social implications of food allergies and intolerances and analyzes the interaction of individual experience and social structures by asking what it means when one chooses not to follow the normative food culture, such as with vegetarian and vegan diets, or when one physically cannot, such as in the case of food allergies and intolerances, specifically Celiac. By focusing on lifestyle and dietary eaters, that is, consumers adhering to ʻalternativeʼ diets, such as veganism or vegetarianism, and individuals diagnosed with (or affected by) food allergies and intolerance, this research analyzes how (non)participation in the mainstream eating community is both a challenge and source of how people removed from the eating community understand themselves via social interaction. LÄS MER