Essays about: "lipid"

Showing result 1 - 5 of 132 essays containing the word lipid.

  1. 1. Raman spectroscopy in neurosurgery

    University essay from Luleå tekniska universitet/Institutionen för teknikvetenskap och matematik

    Author : Saga Bergqvist; [2020]
    Keywords : Raman spectroscopy; brain tumor; diagnosis;

    Abstract : Brain tumors or brain cancer is a disease than affects people of all ages. The median age of a person living with a brain tumor is 60 years, it is however a disease that affects children and young adults in high grade. READ MORE

  2. 2. Effect of perfluorooctane sulfonic acid (PFOS) on bovine early development in vitro

    University essay from SLU/Dept. of Clinical Sciences

    Author : Jonna Swahn; [2019]
    Keywords : bovine; embryo development; IVF; IVE; PFOS; Perfluorooctane sulfonic acid; perfluorooctanesulfonate; toxicity;

    Abstract : Perfluoroktansulfonsyra (PFOS) är en kemikalie som har använts flitigt i produkter såsom matförpackningsmaterial, textilier, läder och brandskum. Trots att användningen av PFOS nu är förbjuden i många länder, EU inkluderat, finns det fortfarande kvar i miljön, djur och människor på grund av dess persistenta och bioackumulerande egenskaper. READ MORE

  3. 3. Affinity of Alpha-Synuclein and Lipid Vesicle Interaction

    University essay from Lunds universitet/Fasta tillståndets fysik; Lunds universitet/Fysiska institutionen

    Author : Ahmed Masaada; [2019]
    Keywords : Physics and Astronomy;

    Abstract : Alpha-synuclein is a protein involved in several neurodegenerative diseases, such as Parkinson’s, where it has been observed to form amyloid fibrils or Lewy bodies. However, how or to what extent alpha-synuclein is involved is not known. READ MORE

  4. 4. Acrylamide in oat products : a literature survey

    University essay from SLU/Department of Molecular Sciences

    Author : Edvin Nåbo; [2019]
    Keywords : oats; acrylamide; free asparagine;

    Abstract : Acrylamide can be formed during heating of cereals. Oats have the second highest acrylamide forming potential of rye, wheat, barley and oats. Several studies have found high levels of acrylamide in oat products that exceed the benchmark limits within the EU. These limits might be strict limits in future which every food producer needs to follow. READ MORE

  5. 5. Mitigation of aokusami (beany flavour) in a novel faba bean yoghurt

    University essay from SLU/Department of Molecular Sciences

    Author : Assar Sundholm; [2019]
    Keywords : aokusami; beany flavour; faba bean; ; faba bean yoghurt; lipid-modifying enzymes; ; Vicia faba var. minor;

    Abstract : Substituting dairy products for plant-based alternatives is a more sustainable choice. Plant-based alternatives are also a viable option for those who cannot or choose not to con-sume dairy-based products. Consumer trends point towards an increased consumption of plant-based alternatives over conventional dairy products. READ MORE