Essays about: "rye bread"

Showing result 1 - 5 of 13 essays containing the words rye bread.

  1. 1. The carbon footprint of rye bread production in Sweden : a life cycle assessment (LCA) of the Fazer product Rågkusar

    University essay from SLU/Dept. of Energy and Technology

    Author : Stella Hildersten; [2023]
    Keywords : Life Cycle Assessment LCA ; bread; rye bread; bread production; sustainable development; carbon footprint; global warming potential;

    Abstract : The future will require sustainable food systems; systems that meets the present and the future with consideration of economic and social development, as well as environmental protection. In the current food system, two key drivers towards environmental pressure are agriculture and food consumption. READ MORE

  3. 2. Mildly nutritious or mild and nutritious : a study on the effect of low phenolic content in wheat and rye kernels and its sensory effect on whole grain breads

    University essay from SLU/Department of Molecular Sciences

    Author : Julia Kullberg; [2023]
    Keywords : White rye; white wheat; low phenolic flour;

    Abstract : Recent studies on the dietary habits of the Swedish population show that only 30% reaches the recommended levels of dietary fibres. As a high fiber intake is associated with health benefits and a decrease in the risk of developing lifestyle disease, there may be a need for new types of fibre and wholegrain products. READ MORE

  4. 3. 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. 4. Analysis of mixed-linkage (1-3, 1-4)-β-D-glucan in Swedish cereal cultivars and bread

    University essay from Örebro universitet/Institutionen för naturvetenskap och teknik

    Author : Thea Björklund; [2019]
    Keywords : β-glucan; dietary fibers; cereals; rye; wheat; Swedish cultivars.;

    Abstract : β-glucans are unavailable carbohydrates and a dietary fiber that cannot be readily metabolized by our own bodies’ enzymes in the gastrointestinal tract. They are instead metabolized by our microbiota in the large intestine, were they have multiple health benefits. They help with keeping the microbiota in balance and regulating our immune system. READ MORE

  6. 5. Metabolic effect of whole grain

    University essay from SLU/Dept. of Animal Nutrition and Management

    Author : Nualprae Saenbungkhor; [2016]
    Keywords : pigs; whole grain rye; wheat; metabolic; H-NMR; insulin; Glucose;

    Abstract : In Western countries, whole grain products are used as a source of dietary carbohydrates for both humans and animals. Several studies have indicated that consumption of whole grain products generate a lower postprandial insulin response than the refined products. READ MORE