Sökning: "phytic acid"

Visar resultat 1 - 5 av 13 uppsatser innehållade orden phytic acid.

  1. 1. Flame retardant treated wood : An investigation into phytic acid and its ability to act as a flame retardant agent

    Uppsats för yrkesexamina på avancerad nivå, Luleå tekniska universitet/Byggkonstruktion och brand

    Författare :Mattias Ström; Herman Paulusson; [2023]
    Nyckelord :Flame-retardant; Phytic acid; Wood;

    Sammanfattning : Flame-retardant coatings have been serving their purpose since the romans ruled Europe. These products have been developed through the years, by mixing and synthetizing solutions, which have resulted in effective, although questionable, products due to their impact on the environment and our health. LÄS MER

  3. 2. Phytic acid in faba bean : the effect of pH, soaking time and heat-treatment to reduce the phytic acid content offaba bean

    Master-uppsats, SLU/Department of Molecular Sciences

    Författare :Rebecka Sterner; [2022]
    Nyckelord :Plant-based food; Vicia faba; phytic acid; soaking treatment; anion-exchange chromatography; colorimetric method;

    Sammanfattning : To feed a globally growing population, a challenging shift in the usage of today’s food system is required. This includes a shift towards more sustainable human diets, with increased levels of protein from plant-based sources. Faba bean (Vicia faba L. LÄS MER

  4. 3. Järnberikning av alfalfagroddar

    L2-uppsats, Lunds universitet/Livsmedelsteknik och nutrition (master); Lunds universitet/Livsmedelteknisk högskoleutbildning - YTH

    Författare :Nils Hunyadi; Jessica Jönsson; [2021]
    Nyckelord :Enrich; Iron; deficiency; sprout; ascorbic acid; alfalfa; food technology; Agriculture and Food Sciences;

    Sammanfattning : Iron is a micronutrient that a lot of people all over the world lack to some extent. Researching new ways to enrich food may be a part of the future food industry. One way is to enrich the crops we grow. Hence, with the help of ascorbic acid as a pH adjustor and ironcitrate, tries have been made to enrich alfalfa sprouts. LÄS MER

  5. 4. Fermentation and germination of pearl millet and cowpea : a review of nutritional quality, antinutritionalcompounds and functional properties

    Kandidat-uppsats, SLU/Department of Molecular Sciences

    Författare :Stina Gustavsson; Sofia Jacobsson; [2020]
    Nyckelord :pearl millet; cowpea; fermentation; germination; chemical composition; antinutritional compounds; functional properties;

    Sammanfattning : Undernutrition is responsible for 45% of deaths of children under the age of 5 in low- and middle-income countries, where pearl millet (Pennisetum glaucum) is one of the staple cereals. Despite of pearl millets favorable chemical composition, challenges still lie in the utilization of them due to the presence of antinutritional compounds (ANCs). LÄS MER

  7. 5. Optimization of Protein Recovery Process from Rapeseed Cake

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

    Författare :Manav Pillai; [2020]
    Nyckelord :Rapeseed; Food; Protein; Leaching; Recovery; Precipitation; Food engineering; Livsmedelsteknik; Agriculture and Food Sciences; Technology and Engineering;

    Sammanfattning : The need for sustainable sources of food is brought about by the never-ending exploitation of natural resource that our planet has provided. The heavy dependence on animal-based foods for protein has led to major depletion of the earth’s resources. LÄS MER