Sökning: "sea buckthorn"

Hittade 5 uppsatser innehållade orden sea buckthorn.

  1. 1. New Concept Development of a Blood Glucose-Balancing Functional Beverage

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

    Författare :Fiona Ernesta; [2021]
    Nyckelord :nordic berries; blood-glucose; functional beverage; food engineering; Technology and Engineering;

    Sammanfattning : Type 2 Diabetes Mellitus (T2DM) have known to be one of the most common degenerative diseases which highly correlate with lifestyle, including consumption habits. It cannot be denied that the availability and accessibility to high processed food, high in carbohydrates play an important role on increasing the risk of T2DM. LÄS MER

  3. 2. Frankia – ett släkte kvävefixerande bakterier : Biodiversitet, förekomst i jord och frö, samt påverkan på tillväxt hos havtorn

    Kandidat-uppsats, Umeå universitet/Institutionen för ekologi, miljö och geovetenskap

    Författare :Maria Nygren; [2021]
    Nyckelord :Frankia; Sea buckthorn; Nitrogen-fixation;

    Sammanfattning : This study aimed to describe the biodiversity of the nitrogen-fixing symbiotic bacteria Frankia, to investigate the occurrence of Frankia in soil and seeds, and finally test the effect of a Frankia symbiosis on growth rate on Sea buckthorn (Hippophae rhamnoides) in an experiment. Data from the high-quality ribosomal gene database SILVA was used to reconstruct phylogenetic trees that revealed a genetic diversity in the genus that includes more strains than 16 described species so far. LÄS MER

  4. 3. Utveckling av en C-vitaminberikad tofuprodukt : Studie av C-vitaminhalt under process och förvaring

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

    Författare :Viktoria Fahlgren; [2017]
    Nyckelord :tofu; soybean; sea buckthorn; Ascorbic acid; soybean protein; β-conglycinin; glycinin; Nigari; magnesiumchloride;

    Sammanfattning : Tofu is a plant based product made from soybeans, water and a coagulant. The coagulant together with heating enables the formation of a soy curd (tofu). The proteins that dominates in soybeans are β-conglycinin (7S) and glycinin (11S). The composition of the proteins differs between soybean cultivars, which also affects the formation of the tofu. LÄS MER

  5. 4. Aaruul - a Mongolian dried curdled milk : evaluation of the consumer acceptance and the health aspect

    Master-uppsats, SLU/Dept. of Food Science

    Författare :Elisabeth Daginder; [2015]
    Nyckelord :Aaruul; dried curdled milk; yak milk; horse milk; goat milk; cow milk; camel milk; Mongolia; sea buckthorn; gojiberries; nutrition; acceptance test;

    Sammanfattning : This study is part of a project that aims to investigate the possibility to develop food products that can offer quality and distinctive Mongolian advantage internationally. Different types of aaruul, a Mongolian traditional dried curdled milk, was investigated for its health aspects and acceptability among the international community in Ulaanbaatar. LÄS MER

  7. 5. Vegetationsutveckling och mänsklig aktivitet under äldre Stenålder vid Döudden, Arjeplog kommun

    L3-uppsats, SLU/Dept. of Forest Ecology and Management

    Författare :Nina Persson; [2004]
    Nyckelord :vegetationshistoria;

    Sammanfattning : The landscape in the interior of Norrland has undergone dramatic changes since the deglaciation as a consequence of faultings, earthquakes and tilting of the landscape westwards. Archaeological investigations along former shorelines by the use of models of isostatic land uplift, have revealed many Mesolitic settlements in northern Sweden. LÄS MER