Sökning: "Nutrition screening"

Visar resultat 1 - 5 av 33 uppsatser innehållade orden Nutrition screening.

  1. 1. Screeningverktyg för Malnutrition : En kartläggning över identifieringsförmågan En litteraturstudie

    Kandidat-uppsats, Umeå universitet/Institutionen för omvårdnad

    Författare :Alexander Rivière; Henning Komorowski; [2023]
    Nyckelord :Identification; Malnutrition; Screening tools.; Identifiering; Malnutrition; Screeningverktyg.;

    Sammanfattning : Bakgrund: Prevalensen av malnutrition bland äldre patienter på sjukhus är hög. Tillståndet är förknippat med komplikationer som ökad dödlighet, ökad infektionsrisk, försämrad sårläkning och förlängd sjukhusvistelse. LÄS MER

  3. 2. Novel tools for high-throughput genetic engineering, selection, and screening for improved Biotin production in E. coli cell factories

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

    Författare :Wibke Vellguth; [2023]
    Nyckelord :biotin; BioB; biotin synthase; oxidative stress; E. coli; biotechnology; Biology and Life Sciences;

    Sammanfattning : Biotin is an essential co-factor in various metabolic processes and is crucial for the growth and maintenance of living organisms. The market need for biotin is multifaceted and driven by its importance in human health, beauty and cosmetics applications, pharmaceuticals, animal nutrition, and other industries. LÄS MER

  4. 3. Effect of the Cooling Rate and the Surface Film Composition on the Colloidal Stability of Whey Protein Based Emulsions of Triacylglycerols

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

    Författare :Charlotte Schüler; [2022]
    Nyckelord :Emulsion technology; Fat crystallization; Emulsified triglycerides; Colloid science; Food technology; Agriculture and Food Sciences; Technology and Engineering;

    Sammanfattning : The goal of this project was to investigate the effect and interplay of formulation and processing parameters on the colloidal stability of emulsified triacylglycerols from a product quality perspective. Different methods to quantify and monitor this effect over time were evaluated. LÄS MER

  5. 4. Development of an analytical method for the screening of meaty flavors in commercial foodstuff by SPME-GC/O-MS

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

    Författare :Ioannis Protopappas; [2021]
    Nyckelord :Gass Chromatography; Mass spectrometry; Meaty flavors; Aromas; Solid pahse microextraction; Mallaird; Lipid degradation; Food technology; Agriculture and Food Sciences;

    Sammanfattning : The aim of the project was to develop a methodology for the chromatographic analysis able to identify the key odorants in meaty food products. The approach was based on the analysis of an already in market product and the theoretical background of the meaty flavors sensorially. LÄS MER

  7. 5. How Substances in Agricultural Waste Material Can Be Used as Active Ingredients in Skin Care Products

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

    Författare :Lisa Prawitz; [2020]
    Nyckelord :Cosmetics; Skin care; Active substances; Agriculture; Skin aging; Pharmaceutical technology; Läkemedelsteknologi; Technology and Engineering;

    Sammanfattning : Aging of the skin is an inevitable process that occurs throughout a lifetime and exposure to environmental pollutants is a factor accelerating this process. Phytochemicals present in plants possess biological activities known to protect or repair the skin cells and when used in skin care products they can slow down the skin aging process. LÄS MER