Essays about: "antioxidant"
Showing result 11 - 15 of 57 essays containing the word antioxidant.
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11. Compositional analysis of the Andean fruit Pouteria Lucuma : a comparison of different physical forms (powder, frozen pulp and fresh pulp)
University essay from SLU/Department of Molecular SciencesAbstract : 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. READ MORE
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12. Targeted and non-targeted approaches to ImprUV the nutritional profile of greenhouse crops
University essay from Örebro universitet/Institutionen för naturvetenskap och teknikAbstract : This work was made to discover if greenhouse crops, particularly broccoli and Chinese cabbage, can change their metabolism and therefore their nutritional profile depending on what ultraviolet radiation (UV) they were exposed during growth. This is important since the world’s population increases and therefore, we need to be able to produce foods with increased nutritional quality. READ MORE
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13. Evaluation of the stability of immobilized lipases from Rhizomucor miehei and Rhizopus oryzae in high oleic sunflower oil
University essay from Lunds universitet/Bioteknik (master); Lunds universitet/Bioteknik (CI)Abstract : Lipase is one of the most useful enzymes in food industry, which can catalyze the hydrolysis and the synthesis of esters. However, the high cost due to the poor operation stability of lipase hinders the wide use of it. READ MORE
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14. New Concept Development of a Blood Glucose-Balancing Functional Beverage
University essay from Lunds universitet/Livsmedelsteknik och nutrition (master)Abstract : 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. READ MORE
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15. Investigation of Physical Stability of Baobab Pulp Emulsion – for Food Application
University essay from Lunds universitet/Livsmedelsteknik och nutrition (master)Abstract : Background and objectives Baonaise is a novel plant-based savoury sauce. Baonaise sauce base (BSB) is produced from baobab fruit pulp. Creaming and phase separation were observed in Baonasie from previous studies at the company. READ MORE