Zobrazeno 1 - 10
of 40
pro vyhledávání: '"Cecilia Ahlström"'
Autor:
Lars Pedersen, Kenneth Holmberg, Cecilia Ahlström Emanuelsson, Linus Schiöler, Sverre Steinsvåg, Johan Hellgren
Publikováno v:
Frontiers in Surgery, Vol 10 (2023)
ObjectiveMen represent more than two-thirds of septoplasty patients in many studies, but differences between men and women in terms of patient selection or outcome are seldom reported. This study aims to investigate whether women undergoing septoplas
Externí odkaz:
https://doaj.org/article/5decea8c81a6462d851db5d7d3fb21ed
Autor:
Amanda Helstad, Ali Marefati, Cecilia Ahlström, Marilyn Rayner, Jeanette Purhagen, Karolina Östbring
Publikováno v:
Foods, Vol 12, Iss 22, p 4070 (2023)
The issue of the short microbiological shelf life of residues from the plant-based beverage industry creates a large food waste problem. Today, the oat beverage residue, in this study referred to as oat okara, is generally converted to energy or used
Externí odkaz:
https://doaj.org/article/ee819a7d7ac149e1a7c785b7a12fdcf2
Autor:
Amanda Helstad, Ali Marefati, Cecilia Ahlström, Marilyn Rayner, Jeanette Purhagen, Karolina Östbring
Publikováno v:
Foods, Vol 12, Iss 20, p 3736 (2023)
Okara is a by-product from the production of soy beverages, which has a high content of protein and fiber. Even though it has a high nutritional value, it is generally discarded or used as animal feed or compost. The problem is its short shelf life d
Externí odkaz:
https://doaj.org/article/7d9036b15375418f863ac4fa0520a70f
Autor:
Mirosław M. Kasprzak, Maciej Jarzębski, Wojciech Smułek, Wiktor Berski, Marzena Zając, Karolina Östbring, Cecilia Ahlström, Stanisław Ptasznik, Jacek Domagała
Publikováno v:
Foods, Vol 12, Iss 12, p 2288 (2023)
The objective of this study was to extract the rapeseed protein from by-products and further examine the effect of lab-made rapeseed protein on the droplet size, microstructure, colour, encapsulation and apparent viscosity of emulsions. Rapeseed prot
Externí odkaz:
https://doaj.org/article/4a82700de3d44a799e43bb61576f02f6
Autor:
Petter Olsson, Carl Skröder, Lars Ahlbeck, Frida Hjalte, Karl-Olof Welin, Ulla Westin, Morgan Andersson, Cecilia Ahlström-Emanuelsson, Lars-Olaf Cardell
Publikováno v:
Allergy, Asthma & Clinical Immunology, Vol 17, Iss 1, Pp 1-6 (2021)
Abstract Background The aim of this cross-sectional survey was to compare the health-economic consequences for allergic rhinitis (AR) patients treated with sublingual Immunotherapy (SLIT) in terms of direct and indirect costs with a reference populat
Externí odkaz:
https://doaj.org/article/1b2c6bfbef6449b697592cb4ae4db725
Autor:
Cecilia Ahlström, Johan Thuvander, Marilyn Rayner, María Matos, Gemma Gutiérrez, Karolina Östbring
Publikováno v:
Molecules, Vol 27, Iss 9, p 2957 (2022)
Rapeseed is the second most cultivated oilseed after soybean and is mainly used to produce vegetable oil. The by-product rapeseed press cake is rich in high-quality proteins, thus having the possibility of becoming a new plant protein food source. Th
Externí odkaz:
https://doaj.org/article/81687f287de849638e171e8647956528
Autor:
Izalin Zahari, Ferawati Ferawati, Jeanette K. Purhagen, Marilyn Rayner, Cecilia Ahlström, Amanda Helstad, Karolina Östbring
Publikováno v:
Foods, Vol 10, Iss 10, p 2397 (2021)
Rapeseed protein is not currently utilized for food applications, although it has excellent physicochemical, functional, and nutritional properties similar to soy protein. Thus, the goal of this study was to create new plant-based extrudates for appl
Externí odkaz:
https://doaj.org/article/88813579fe794f5ab0d0d5d05d8df646
Publikováno v:
Foods, Vol 10, Iss 7, p 1657 (2021)
Rapeseed press cake (RPC), the by-product of rapeseed oil production, contains proteins with emulsifying properties, which can be used in food applications. Proteins from industrially produced RPC were extracted at pH 10.5 and precipitated at pH 3 (R
Externí odkaz:
https://doaj.org/article/2c79f66cfec94b829aea81d32b44bd3d
Autor:
Ferawati Ferawati, Izalin Zahari, Malin Barman, Mohammed Hefni, Cecilia Ahlström, Cornelia Witthöft, Karolina Östbring
Publikováno v:
Foods, Vol 10, Iss 4, p 843 (2021)
Yellow pea and faba bean are potential candidates to replace soybean-based ingredients due to their suitability for cultivation in the northern hemisphere, non-genetically modified organisms cultivation practice and low risk of allergenicity. This st
Externí odkaz:
https://doaj.org/article/e70e9883e07648deb7ef28b3b1fb9114
Autor:
Izalin Zahari, Ferawati Ferawati, Amanda Helstad, Cecilia Ahlström, Karolina Östbring, Marilyn Rayner, Jeanette K. Purhagen
Publikováno v:
Foods, Vol 9, Iss 6, p 772 (2020)
The interest in plant-based products is growing in Western countries, mostly due to health and environmental issues that arise from the consumption and production of animal-based food products. Many vegan products today are made from soy, but drawbac
Externí odkaz:
https://doaj.org/article/8c8d726374e3473ca18d8bdc5b539669