Zobrazeno 1 - 10
of 120
pro vyhledávání: '"Andreas Håkansson"'
Autor:
Panagiotis Manasian, Atma-Sol Bustos, Björn Pålsson, Andreas Håkansson, J. Mauricio Peñarrieta, Lars Nilsson, Javier A. Linares-Pastén
Publikováno v:
Frontiers in Microbiology, Vol 11 (2020)
Lactobacillus rhamnosus GG (ATCC 53103) and Bifidobacterium longum NCC 2705 are among the most studied probiotics. However, the first evidence of acyl hydrolase/lipase of two annotated proteins, one in each genome of these strains, is reported in thi
Externí odkaz:
https://doaj.org/article/fee183727aeb4cacb7dd53845a5596cc
From carbohydrates to fat: Trends in food intake among Swedish nutrition students from 2002 to 2017.
Publikováno v:
PLoS ONE, Vol 15, Iss 1, p e0228200 (2020)
Earlier studies have implied a change in dietary habits of the Swedish population towards a low carbohydrate, high fat diet. Questions have been raised about the development in recent years and potential health effects. We have investigated the dieta
Externí odkaz:
https://doaj.org/article/ca9927d3aa134b589861193cd6de703d
Autor:
Atma-Sol Bustos, Andreas Håkansson, Javier A Linares-Pastén, J Mauricio Peñarrieta, Lars Nilsson
Publikováno v:
PLoS ONE, Vol 15, Iss 4, p e0224853 (2020)
Diets rich in flavonoids have been related with low obesity rates, which could be related with their potential to inhibit pancreatic lipase, the main enzyme of fat assimilation. Some flavonoids can aggregate in aqueous medium suggesting that the inhi
Externí odkaz:
https://doaj.org/article/25ad30e4b45146ec83f8ad822bcaaf50
Autor:
Andreas Håkansson
Publikováno v:
ChemEngineering, Vol 4, Iss 3, p 52 (2020)
The growing interest in using population balance modeling to describe emulsification processes has spurred an interest in experimentally measuring the breakup frequency. This contribution classifies, compares, and critically reviews the different met
Externí odkaz:
https://doaj.org/article/589afc4d93d242b5beafbf6a04388c33
Publikováno v:
Foods, Vol 9, Iss 6, p 777 (2020)
Myricetin, a flavonoid found in the plant kingdom, has previously been identified as a food molecule with beneficial effects against obesity. This property has been related with its potential to inhibit lipase, the enzyme responsible for fat digestio
Externí odkaz:
https://doaj.org/article/f59f92a715444effb8f40fb89a26f37a
Publikováno v:
Food & Nutrition Research, Vol 59, Iss 0, Pp 1-9 (2015)
Background: Previous studies have demonstrated a correlation between diet cost and adherence to nutritional recommendations among consumers in general. This has adverse effects on diet and health inequality. It could be hypothesized that consumers kn
Externí odkaz:
https://doaj.org/article/d58e54c29d3e452f96bca247039134f7
Autor:
Andreas Håkansson
Publikováno v:
Food & Nutrition Research, Vol 59, Iss 0, Pp 1-9 (2015)
Background: Health-related illnesses such as obesity and diabetes continue to increase, particularly in groups of low socioeconomic status. The increasing cost of nutritious food has been suggested as an explanation. Objective: To construct a price i
Externí odkaz:
https://doaj.org/article/fcee89c9d68a4e44a58b75b8c6cc7817
Autor:
Andreas Håkansson
Publikováno v:
Högre Utbildning, Vol 7, Iss 2 (2017)
Föreläsningen är en märklig undervisningsform. Samtidigt som den är den vanligast förekommande metoden, är den också den mest föraktade. Det finns gott om högskolepedagogisk litteratur som förklarar varför föreläsningen är olämplig f
Externí odkaz:
https://doaj.org/article/f9e94dac2e4848d298edd631f75c202c
Autor:
Andreas Håkansson
Publikováno v:
Heliyon, Vol 3, Iss 7 (2017)
Coalescence during emulsification has a significant effect on the outcome of the process, especially for the high volume fractions of disperse phase common in food and pharmaceutical processing. Controlling emulsification requires that the extent of
Externí odkaz:
https://doaj.org/article/6ad3f1b6f4fd4ac09cdde68c6a75b136
Publikováno v:
Foods, Vol 7, Iss 1, p 9 (2018)
Varying processing conditions can strongly affect the microstructure of mayonnaise, opening up new applications for the creation of products tailored to meet different consumer preferences. The aim of the study was to evaluate the effect of emulsific
Externí odkaz:
https://doaj.org/article/9b15de86aba642edaa894549c5d01b95