Sökning: "durum wheat bran"

Hittade 4 uppsatser innehållade orden durum wheat bran.

1. 1. Alkylresorcinols in the plasma of children at high risk for obesity

   Kandidat-uppsats, SLU/Dept. of Food Science

   Författare :Sara Babakirad; [2016]
   Nyckelord :alkylresorcinols; whole grain wheat; whole grain rye; obesity; overweight; whole grains; C17:0 C21:0;

   Sammanfattning : Child obesity and overweight increase dramatically in Sweden and globally. Studies show besides genetics, that lifestyle such as parental feeding behaviors have a sig-nificant impact on the weight of the children. LÄS MER

3. 2. The effect of durum wheat bran particle size on the quality of bran enriched pasta

   Master-uppsats, SLU/Dept. of Food Science

   Författare :Emmy Sandberg; [2015]
   Nyckelord :pasta; durum wheat bran; particle size; quality; texture;

   Sammanfattning : Eating wheat bran has many positive effects on human health including reduced risk of cardio vascular diseases and type 2 diabetes. Still, many food products on the market are made from refined wheat flour because consumers tend to prefer the quality and texture in these products. LÄS MER

4. 3. Tocopherols in wheat and rye : a review of research within the subject

   Kandidat-uppsats, SLU/Dept. of Food Science

   Författare :Fredrik Becker; [2013]
   Nyckelord :Tocopherols ; processing; baking; storage; Triticum aestivum; Secale cereale; wheat; rye; health;

   Sammanfattning : This thesis focuses on tocols or vitamin E found in wheat and rye. Content and structure of tocols, the effects of some types of processing and their health benefits are discussed. The two most common tocols in wheat and rye are tocopherols and tocotrienols. LÄS MER

5. 4. Whole grain wheat : effects of peeling and pearling on chemical composition, taste and colour

   Magister-uppsats, SLU/Dept. of Food Science

   Författare :Jessica Andersson; [2011]
   Nyckelord :dietary fibre; whole grain definition; milling methods; debranning; peeling; pearling; polishing;

   Sammanfattning : The EU-project HEALTHGRAIN has suggested a new definition for whole grain which allows a small part of the grain to be removed during processing. By removing the outer part or the grain the hygienic quality will increase but it is not clear how the taste and colour is affected. LÄS MER