Sökning: "Bread"

Visar resultat 21 - 25 av 215 uppsatser innehållade ordet Bread.

  1. 21. Effekten av surdegsbröd på postprandiellt glukos och insulin jämfört med bröd hävt på jäst

    Kandidat-uppsats, Göteborgs universitet/Institutionen för medicin

    Författare :Sebastian Bäckström; Felicia Fiedler; [2022-06-21]
    Nyckelord :Glukos; Insulin; Postprandiell; Surdeg; Bröd; AUC; Bread; Sourdough; Postprandial; Glucose;

    Sammanfattning : Syfte: Syftet med den här systematisk översiktsartikel är att undersöka det vetenskapliga underlaget för surdegsbröds effekt på postprandiellt glukos och insulin jämfört med bröd hävt på jäst. Metod: Litteratursökningen till översiktsartikeln genomfördes i databaserna PubMed och Scopus. LÄS MER

  3. 22. Predicting Treatment Performance Using Ternary Plot : Macronutrients’ impact on biomass conversion efficiency

    Uppsats för yrkesexamina på avancerad nivå, Uppsala universitet/Institutionen för geovetenskaper

    Författare :Madeleine Gobl; [2022]
    Nyckelord :Black soldier fly; organic waste treatment; biomass conversion efficiency; treatment performance; macronutrients; ternary plot; organic waste; amerikansk vapensflugan; triangulär diagram; organiskt avfallsbehandling; organiskt avfall; behandlingseffektivitet; biomassomvandlings-effektivitet; makronäringsämnen;

    Sammanfattning : Black soldier fly larvae (BSFL) waste treatment is becoming a more sought-after organic waste treatment since it produces larvae for animal feed as well as fertilizer, the need for prediction and optimization of treatment performance increases. This study aims to predict biomass conversion efficiency (BCE) for waste going into treatment, using only the nutritional data from other studies as it could give a good performance estimation while using available data. LÄS MER

  4. 23. Effects of plant polar lipids on postprandial glycemic regulation in healthy humans

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

    Författare :Yijia Yao; [2022]
    Nyckelord :plant polar lipid; meal study; clinical study; postprandial glycemic regulation; applied nutrition and food chemistry; Technology and Engineering;

    Sammanfattning : In light of diabetes becoming a global discussion topic, some steps ought to be taken to help reduce the number of individuals suffering from the disease. Keeping good glycemic control through a healthy diet helps prevent diabetes and cardiovascular disease. Plant lipids are increasingly being studied for their postprandial effects on humans. LÄS MER

  5. 24. Heritage cereals : tasty and sustainable? : acceptance and important qualities of heritage cereals

    Master-uppsats, SLU/Dept. of Urban and Rural Development

    Författare :Malin Ekblad; [2022]
    Nyckelord :heritage cereals; consumer awareness; consumer acceptance; consumer preference; food quality;

    Sammanfattning : Heritage cereals, a group of cereals that have not been subjected to modern crop breeding, have been getting attention due to their generally high genetic diversity, traits like high drought and disease tolerance as well as high nutritional values. Knowledge about how consumers relate to heritage cereals in Sweden is limited, and therefore this thesis aims to, firstly, explore acceptance, awareness and preferences among a specific consumer group; students in the agriculture program at the Swedish University of Agricultural Sciences, and, secondly, quality perception in relation to heritage cereals among consumers, bakers and retailers, in a Swedish context. LÄS MER

  7. 25. Baking quality of winter wheat : the effect of variety, cultivation site and nitrogen supply

    Master-uppsats, SLU/Department of Molecular Sciences

    Författare :Linnéa Gustafsson; [2022]
    Nyckelord :bread; baking quality; winter wheat; variety; cultivation site; nitrogen supply; genotype; environment;

    Sammanfattning : Wheat is the most important cereal crop for breadmaking. Different wheat varieties tend to yield varying bread quality, which is affected both by genotype and environmental factors. The present study aims to investigate the genetic and environmental effect on bread quality. LÄS MER