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Visar resultat 1 - 5 av 12 uppsatser som matchar ovanstående sökkriterier.

  1. 1. Properties & Stability of Hybrid Pea-Dairy Protein Formulas

    Master-uppsats, Lunds universitet/Förpackningslogistik

    Författare :Kyriaki-Eirini Moschou; [2023]
    Nyckelord :properties; stability; hybrid formula; pea-dairy; protein mixtures; development; RTD; Agriculture and Food Sciences;

    Sammanfattning : The aim of this study was to investigate the functional properties and stability of hybrid pea-dairy protein formulas. To achieve this goal, the combination of pea protein isolate (PPI) with dairy proteins such as micellar casein isolate (MCI), sodium caseinate (NaCas), whey protein aggregate (WPA) was evaluated. LÄS MER

  3. 2. The effects of sweeteners on the intestinal microbiota among individuals with eating disorders

    Kandidat-uppsats, SLU/Dept. of Anatomy, Physiology and Biochemistry

    Författare :Nellie Nyd; [2022]
    Nyckelord :Microbiota; sweeteners; eating disorders; bulimia nervosa; binge-eating disorder; anorexia nervosa; depression; psychopathology; bacteria; microbes; archaeon;

    Sammanfattning : In today's society, the number of people who fall ill with various eating disorders is growing at a furious pace, the queues for treatment are getting longer at the same time as younger people are affected. In addition, it is a common phenomenon with ineffective treatments, where setbacks and relapses are common. LÄS MER

  4. 3. Icke-energigivande sötningsmedel i Energidryck

    Kandidat-uppsats, Lunds universitet/Livsmedelsteknik (kandidat); Lunds universitet/Livsmedelteknisk högskoleutbildning - YTH

    Författare :Anette Lindgren; Tobias Christensen; [2022]
    Nyckelord :Energidryck; IES; sötningsmedel; Food technology; Agriculture and Food Sciences;

    Sammanfattning : Growing concerns about quality of life and health encourage people to adapt to healthy lifestyles and avoid the consumption of foods rich in fat, sugar, and salt. For this reason, sales of foods containing non-energy sweeteners have increased drastically in recent years. LÄS MER

  5. 4. Effect of sweeteners on acrylamide formation in extruded breakfast cereals

    Kandidat-uppsats, SLU/Department of Molecular Sciences

    Författare :Linnéa Gustafsson; [2021]
    Nyckelord :acrylamide; ; breakfast cereals; free asparagine; fruit juice concentrate; sweetener;

    Sammanfattning : Acrylamide is a possible carcinogen to humans, formed upon heat-treatment of carbohydrate-rich foodstuffs via the Maillard reaction. Reducing sugar and the amino acid asparagine are the primary precursors for acrylamide formation, of which free asparagine is the limiting factor. LÄS MER

  7. 5. Unga vuxnas tankar och erfarenheter kring sin konsumtion av söta och sötade produkter : En kvalitativ intervjustudie

    Kandidat-uppsats, Umeå universitet/Institutionen för kost- och måltidsvetenskap

    Författare :Kajsa Malmgren; Cecilia Melander; [2021]
    Nyckelord :sockerkonsumtion; unga vuxna; vanor; beteenden; tankar; erfarenheter; sötade produkter;

    Sammanfattning : SammanfattningBakgrund Enligt Nordiska näringsrekommendationer ska inte mer än 10% av energin komma från tillsatt socker. De konsekvenser som kan uppstå av för högt sockerintag är olika folkhälsosjukdomar. LÄS MER