Sökning: "Antioxidant"

Visar resultat 1 - 5 av 67 uppsatser innehållade ordet Antioxidant.

  1. 1. Avenanthramides as a means to slow rancidity development in oats

    Master-uppsats, Lunds universitet/Bioteknik (master); Lunds universitet/Bioteknik (CI)

    Författare :Wing Tung Lo; [2022]
    Nyckelord :avenanthramides; rancidification; lipid oxidation; oats; antioxidants; biotechnology; Technology and Engineering;

    Sammanfattning : Cereal grains are an important staple in many diets across the globe. Being one of the most cultivated cereal crops worldwide, especially in Nordic countries, oats are known to have a high dietary fibre content and a nutritional value that makes them highly beneficial for human health. LÄS MER

  2. 2. The effect of temperature on the chemical stability of Vitamin C in a cosmetic product – Development of an HPLC-method for quantitative analysis

    Master-uppsats, KTH/Tillämpad fysikalisk kemi

    Författare :Sofia Thuresson; [2022]
    Nyckelord :Vitamin C; HPLC; Stability; Degradation; Antioxidant; Vitamin C; HPLC; Stabilitet; Nedbrytning; Antioxidant;

    Sammanfattning : Vitamin C är en populär ingrediens i hudvårdsprodukter, bland annat på grund av dess positiva effekter på kollagen-produktionen i huden och dess antioxidativa egenskaper. Dessvärre är vitamin C en känslig ingrediens som lätt bryts ned av ljus, syre, hög temperatur eller fel pH-värde. LÄS MER

  3. 3. Molecular Characterization of High β-Glucan Lines in Oats

    Master-uppsats, Lunds universitet/Tillämpad biokemi

    Författare :Abhinav Majumdar; [2022]
    Nyckelord :Applied biochemistry; Oats; β-Glucan; Dietary fibres; Arbinoxylan; Biology and Life Sciences;

    Sammanfattning : Oats (Avena sativa) are part of the cereal whole grain family, and their production is on the rise for the past few years due to extensive research done on the health benefits it can provide to humans. ScanOats project in Sweden is one of the research groups across the world that has done extensive work on oats. LÄS MER

  4. 4. Compositional analysis of the Andean fruit Pouteria Lucuma : a comparison of different physical forms (powder, frozen pulp and fresh pulp)

    Master-uppsats, SLU/Department of Molecular Sciences

    Författare :Elsa Ramberg; [2022]
    Nyckelord :Pouteria Lucuma; Powder; frozen pulp; fresh pulp; Total phenolic compounds; Antioxidant capacity; D-glucose; D-fructose and Sucrose.;

    Sammanfattning : Lucuma (Pouteria Lucuma), an ancient fruit from the Andes, is now increasing in popularity in the global West due to the characteristic flavour and nutritional composition (e.g. high in fibres and phenolic compounds). The shelf life of the fresh fruit is short, therefore it is mainly used as frozen pulp or powder. LÄS MER

  5. 5. Targeted and non-targeted approaches to ImprUV the nutritional profile of greenhouse crops

    Kandidat-uppsats, Örebro universitet/Institutionen för naturvetenskap och teknik

    Författare :Hanna Forsman; [2022]
    Nyckelord :;

    Sammanfattning : This work was made to discover if greenhouse crops, particularly broccoli and Chinese cabbage, can change their metabolism and therefore their nutritional profile depending on what ultraviolet radiation (UV) they were exposed during growth. This is important since the world’s population increases and therefore, we need to be able to produce foods with increased nutritional quality. LÄS MER