Filtyp
A preliminary report is given of a follow-up study of 1,439 patients with a previous diagnosis of rheumatic fever and its equivalents, rheumatic valvular heart disease and some 101 cases with a diagnosis of congenital heart disease, treated at the Malmö General Hospital during 1930—1950. Data are presented concerning age and sex distribution of the patients at the first rheumatic attack, incidence
A large amount of socio-cognitive research has been devoted to questions about different perspectives – how do we understand that other people can have their own perspectives on reality. This is typically studied with so called false-belief-tasks (FBTs), which are experimental tasks designed to tap into an ability to understand that other people may have beliefs differing from our own (perspective
This chapter introduces mechanical aspects of the formation and break-up of emulsion droplets. An overview of the most common types of emulsification machines and homogenization devices is provided. Droplet disruption mechanisms are presented considering the forces, length and time scales involved in the various types of flow regimes encountered in the mechanical production of emulsions by differe
Edible colloidal particles, soft microgels, and plant based emulsifiers have recently been the focus of increasing research interest in the area of stabilization of food dispersions, and in particular emulsions and foams. These novel food ingredients have several added value functionalities such as providing exceptional physical and chemical stability, in addition to their basic function of preven
Starch granules are an interesting stabilizer candidate for food-grade Pickering emulsions. The stabilizing capacity of seven different intact starch granules for making oil-in-water emulsions has been the topic of this screening study. The starches were from quinoa; rice; maize; waxy varieties of rice, maize, and barley; and high-amylose maize. The starches were studied in their native state, hea
Chloroplast thylakoid membranes inhibit pancreatic lipase/colipase activity in vitro and, when included in food, induce satiety signals. This effect is due to their ability to reduce the rate of lipolysis through the inhibition of the lipase-colipase complex. They have a strong affinity to oil which both prevents the lipolytic enzymes from in close contact with its substrate and at the same time p
