Sökning: "high sensory"

Visar resultat 21 - 25 av 151 uppsatser innehållade orden high sensory.

  1. 21. Enhancing Sensory Discrimination Training using Brain Modulation

    Master-uppsats, KTH/Skolan för kemi, bioteknologi och hälsa (CBH)

    Författare :Agnes Westerlund; [2022]
    Nyckelord :Transcranial direct current stimulation; sensory discrimination training; tactile acuity; phantom limb pain; two-point discrimination test; Semmes-Weinstein monofilament test;

    Sammanfattning : Damage to the nervous system may cause sensorimotor impairment, often resulting in chronic neuropathic pain. Phantom limb pain affects multiple amputees and the treatment options are limited. A promising treatment option to reduce chronic pain is by training sensory discrimination. LÄS MER

  3. 22. "Why So Salty?" - Reducing Salt in Meatballs with Heterogenous Distribution

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

    Författare :Maria Thurfjell; Clara Scholander; [2022]
    Nyckelord :Salt reduction; heterogenous distribution of salt; meat; food technology; Technology and Engineering;

    Sammanfattning : Processed food is a big contribution to the increasing intake of salt among the population, which today is the double of the recommendation stated by the World Health Organization. This high intake of salt affects the human health in such a way that it can increase blood pressure, which in turn can lead to cardiovascular diseases, which are already the main cause of death cause among the world’s population. LÄS MER

  4. 23. 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

  5. 24. Går det att minska halten tillsatt sackaros i sorbet och fortfarande erhålla en likvärdig produkt? : Fysikaliska och sensoriska tester på jordgubbssorbet med minskad mängd tillsatt sackaros

    Kandidat-uppsats, Linnéuniversitetet/Institutionen för kemi och biomedicin (KOB)

    Författare :Adam Jönsson; [2022]
    Nyckelord :Jordgubbssorbet; sackaros; ÖlandsChoklad; produktutveckling;

    Sammanfattning : Hos vissa grupper är sockerkonsumtionen för hög i dagens samhälle. Sackaros som är en annan benämning för strösocker, har hög energitäthet men innehåller inga mikronäringsämnen. Vid en hög konsumtion av sackaros ökar risken för att få i sig tillräcklig mängd av mikronäringsämnen. LÄS MER

  7. 25. Development of a Flexitarian food product : The Flexi hot dog

    Master-uppsats, SLU/Department of Molecular Sciences

    Författare :Valli Tirounavoucarassou; [2022]
    Nyckelord :flexitarian; diets; carbon footprint; sensory evaluation; consumer preferences; nutrient assessment;

    Sammanfattning : Many studies show that plant-based diets are good for both human health and the environment and recommend lowering meat intake considering mounting environmental and animal welfare issues. This facet prompted protein transitions around the world, which in turn aided in the emergence of various diets. LÄS MER