Sökning: "Wholegrain"

Visar resultat 1 - 5 av 7 uppsatser innehållade ordet Wholegrain.

  1. 1. Mildly nutritious or mild and nutritious : a study on the effect of low phenolic content in wheat and rye kernels and its sensory effect on whole grain breads

    Master-uppsats, SLU/Department of Molecular Sciences

    Författare :Julia Kullberg; [2023]
    Nyckelord :White rye; white wheat; low phenolic flour;

    Sammanfattning : Recent studies on the dietary habits of the Swedish population show that only 30% reaches the recommended levels of dietary fibres. As a high fiber intake is associated with health benefits and a decrease in the risk of developing lifestyle disease, there may be a need for new types of fibre and wholegrain products. LÄS MER

  3. 2. Hur överensstämmer patienters kosthållning med Nordiska Näringsrekommendationer efter akut koronal händelse : en kvantitativ enkätstudie

    Magister-uppsats, Sophiahemmet Högskola

    Författare :Rebekka Holmgaard; Sabina Svärd; [2018]
    Nyckelord :Diet; Nutrition Policy; Acute Coronary Syndrome; Secondary prevention; Cross-Sectional Studies; Kost; Näringsrekommendationer; Akut koronarsyndrom; Sekundärprevention; Tvärsnittsstudier;

    Sammanfattning : En hälsosam kosthållning minskar risken för kardiovaskulär sjukdom och bidrar till en minskad risk för akut koronart syndrom. De nordiska näringsrekommendationerna innehåller riktlinjer för att förebygga kardiovaskulär sjukdom, och dessa har vidare kvantifierats av Livsmedelsverket. LÄS MER

  4. 3. The effect of barley on glucose regulation, appetite and colonic fermentation in middle aged subjects

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

    Författare :Jananee Muralidharan; [2017]
    Nyckelord :Food science; barley; gut microbiota; nutrition; Agriculture and Food Sciences;

    Sammanfattning : Use of wholegrain foods has shown importance in terms of prevention of obesity and related comorbidities. Positive metabolic effects of wholegrain barley have been investigated with this regard. LÄS MER

  5. 4. Incorporation of oat β-glucan in pasta and the effect on product quality

    Master-uppsats, SLU/Dept. of Food Science

    Författare :Tove Brandstedt; [2013]
    Nyckelord :oat; β-glucan; pasta; cooking quality; prebiotic; functional food;

    Sammanfattning : Consumers’ growing interest in healthy food products has opened up a new market for the food industry. In an attempt to exploit this market there is a constant search for health promoting ingredients which can be incorporated into functional food products. LÄS MER

  7. 5. Tritordeum : evaluation of a new food cereal

    Magister-uppsats, SLU/Dept. of Food Science

    Författare :Anna Erlandsson; [2010]
    Nyckelord :Tritordeum; dietary fibre; fructan; lutein; bread; tempe; pearl grain;

    Sammanfattning : Tritordeum is the result of a cross between a wild barley (Hordeum chilense) and durum wheat (Triticum turgidum). Tritordeum have high viscosity and a nice yellow colour. The objective of this thesis was to evaluate Tritordeum lines HT 354, HT 361, HT 437, HT 2218 (JB3) and HT 1608 (JB1) for use as a new raw material within the food industry. LÄS MER