Sökning: "Antioxidant"

Visar resultat 11 - 15 av 74 uppsatser innehållade ordet Antioxidant.

  1. 11. 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

  3. 12. 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

  4. 13. Evaluation of the stability of immobilized lipases from Rhizomucor miehei and Rhizopus oryzae in high oleic sunflower oil

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

    Författare :Jinxu Xu; [2021]
    Nyckelord :lipase; immobilization; oxidation; biotechnology; Technology and Engineering;

    Sammanfattning : Lipase is one of the most useful enzymes in food industry, which can catalyze the hydrolysis and the synthesis of esters. However, the high cost due to the poor operation stability of lipase hinders the wide use of it. LÄS MER

  5. 14. New Concept Development of a Blood Glucose-Balancing Functional Beverage

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

    Författare :Fiona Ernesta; [2021]
    Nyckelord :nordic berries; blood-glucose; functional beverage; food engineering; Technology and Engineering;

    Sammanfattning : Type 2 Diabetes Mellitus (T2DM) have known to be one of the most common degenerative diseases which highly correlate with lifestyle, including consumption habits. It cannot be denied that the availability and accessibility to high processed food, high in carbohydrates play an important role on increasing the risk of T2DM. LÄS MER

  7. 15. Investigation of Physical Stability of Baobab Pulp Emulsion – for Food Application

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

    Författare :Nguyen Tu Linh Lam; Shenghongyi Zhu; [2021]
    Nyckelord :baobab fruit pulp; emulsion physical stability; plant-based sauce; food technology; Agriculture and Food Sciences;

    Sammanfattning : Background and objectives Baonaise is a novel plant-based savoury sauce. Baonaise sauce base (BSB) is produced from baobab fruit pulp. Creaming and phase separation were observed in Baonasie from previous studies at the company. LÄS MER