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Din sökning på "UCC ghana Agro-Processing technology and Food Bioscience at the Faculty of Bio-resources and Applied Science" gav 354581 sökträffar
Sweet potato, a crop of the future?
No title
Acrylamide is formed via the Maillard reaction between reducing sugars and asparagine in a number of carbohydrate-rich foods during heat treatment. High acrylamide levels have been found in potato products processed at high temperatures. To examine the impact of harvest year, information on weather conditions during growth, that is, temperature, precipitation, and light, was collected, together wi
Arbetsterapeutprogrammet
No title
Total antioxidant capacity (TAC), total phenolic compounds (TPH), total flavonoids (TF) and individual phenolic compounds were determined in canihua collected at approx. 3850 in altitude. The TAC values varied among samples from 2.7 to 44.7 by the ferric reducing antioxidant power (FRAP) method and from 1.8 to 41 by the 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) method expresse
Daria Davitti
Universitetslektor Kontaktinformation E-post: daria [dot] davitti [at] jur [dot] lu [dot] se Telefon: +46 46 222 10 19Organisation Juridiska institutionen Rumsnummer: 323 Hämtställe: 56 WebbplatsDaria Davittis profil i Lunds universitets forskningsportalAndra roller Forskare Mänskliga rättigheter Profilområdesmedlem LU profilområde: Mänskliga rättigheter Forskare Folkrätt Forskare Miljörätt Forska
https://www.jur.lu.se/daria-davitti - 2026-07-20
No title
Intestinal spirochetes (Brachyspira spp.) are causative agents of intestinal disorders in animals and humans. Phylogenetic analysis of cloned 16S rRNA genes from biopsies of the intestinal mucosa of the colon from two Swedish 60-years old adults without clinical symptoms revealed the presence of intestinal spirochetes. Seventeen clones from two individuals and 11 reference strains were analyzed an
No title
Rose hips and sea buckthorn berries contain high amounts of beneficial bioactive compounds. In this study the content and stability of natural vitamins and antioxidants were investigated in two fruit beverages made from rose hip powder, sea buckthorn berry puree and white grape juice concentrate, and wheat germ oil in one of the beverages. Beverages were formulated, pasteurised and filled aseptica
No title
In this article, the competitive adsorption of egg yolk proteins at oil/water interfaces during emulsification is studied. By using two-dimensional polyacrylamide electrophoresis and mass spectrometry, it was possible to characterize and identify adsorbing and non-adsorbing protein species. The egg yolk contains proteins with a wide range of molecular weights and pI. Lipoproteins adsorbed selectiv
No title
Plasmin, the major indigenous protease in milk, is linked to quality defects in dairy products. The specificity of plasmin on caseins has previously been studied using purified caseins and in the indigenous peptide profile of milk. We investigated the specificity and proteolytic pathway of plasmin in directly heated UHT milk (>150 degrees C for <0.2 s) during 14 weeks of storage at 20 degrees C in
No title
Changes in the structure and chemistry of -lactoglobulin (-LG) play an important role in the processing and functionality of milk products. In model -LG systems, there is evidence that the aggregates of heated -LG are held together by a mixture of intermolecular non-covalent association and heat-induced non-native disulfide bonds. Although a number of non-native disulfide bonds have been identifie
Fysik, Röntgen- och neutronvetenskap - Masterprogram
No title
Several cooked meats such as beef (fried, coated-fried), pork (fried, coated-fried), and chicken (fried, griddled, coated-fried, roasted) were analyzed for the heterocyclic amine 2-amino-l-methyl-6-(4-hydroxyphenyl)imidazo[4,5-b]pyridine (4'-OH-PhIP) not commonly determined in food and 2-amino-1 -methyl-6-phenylimidazo[4,5-b]pyridine (PhIP). The highest content of 4'-OH-PhIP was found in fried and