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  • 1.
    Amann, Laura
    Linnéuniversitetet, Fakulteten för Hälso- och livsvetenskap (FHL), Institutionen för kemi och biomedicin (KOB).
    Development and Validation of an Analytical Method for Phenolic Acid Extraction from Cereals and Quantification using HPLC-UV2018Självständigt arbete på avancerad nivå (masterexamen), 30 poäng / 45 hpStudentuppsats (Examensarbete)
    Abstract [en]

    Cereals are rich in phenolic acids, a group of secondary plant metabolites that are associated with reduced risk of chronic diseases. The objective was to develop and internally validate a method for extraction and quantification of phenolic acids in cereals using HPLC-UV and to apply this method for quantification of the content of phenolic acids in several species of Swedish cereals. Different procedures for extraction of phenolic acids from cereal grains using acid or base hydrolysis with and without subsequent enzymatic treatment were tested. Both the extraction procedure and the chromatographic conditions for quantification with HPLC-UV were optimized. Phenolic acids from 14 cereal samples, representing different cultivars of rye, wheat, barley, and oat, were extracted and analyzed under optimized conditions. Using the optimized method, 15 phenolic acids could be quantified with limits of detection and quantification ranging from 0.4 to 11.4 µg/g and from 1.3 to 38.0 µg/g, respectively. The hydrolysis procedure and further sample treatment showed a substantial effect on the yield of phenolic acids from cereals. The highest yield was achieved by 90‑minute base hydrolysis at room temperature using sodium hydroxide solution containing ascorbic acid and EDTA. Mean recoveries ranged from 88 to 108%. The following phenolic acids were found in the analyzed cereal grains with ferulic acid being the most abundant one: p‑hydroxybenzoic acid, vanillic acid, vanillin, caffeic acid, syringic acid, ferulic acid, sinapic acid, and 3,4‑dihydroxybenzaldehyde. A further compound was p‑coumaric acid or the co‑eluting syringaldehyde or a mixture of both. The content of phenolic acids in Swedish cereals ranged from 6 µmol/g DM in rye to 3 µmol/g DM in oat and a barley cultivar. In conclusion, a simple and accurate method for extraction and quantification of phenolic acids in cereals was developed and successfully applied.

  • 2.
    Andersson, Henrik
    et al.
    Växjö universitet, Fakulteten för matematik/naturvetenskap/teknik, Institutionen för teknik och design.
    Hjalmarsson, Anton
    Växjö universitet, Fakulteten för matematik/naturvetenskap/teknik, Institutionen för teknik och design.
    Utveckling av Steghållare: För yrkesmän med skåpbil2008Självständigt arbete på grundnivå (yrkesexamen), 10 poäng / 15 hpStudentuppsats
    Abstract [sv]

    Uppgiften som detta examensarbete går ut på är att utveckla en ny steghållare som ska ingå i Thules produktserie Professional. Det är önskvärt att kunna lasta stegen bakifrån och möjliggöra lastning från marken även på högre skåpbilar. Steghållaren ska framförallt vara anpassad till yrkesmän, såsom hantverkare, målare, etc. Därför söker Thule en robust, säker och lättmanövrerad steghållare med attraktivt utseende. Steghållaren ska minska den tid det tar att lasta på och av stegen. Produkten måste även klara miljökraven samt korrosion då den kommer att användas största delen utomhus. Steghållaren ska passa både till Thules Professional bar och Thules fyrkantsrör.

  • 3. Arkbåge, Karin
    et al.
    Verwei, Miriam
    Havenaar, Robert
    Witthöft, Cornelia M.
    Sveriges lantbruksuniversitet, Uppsala.
    Bioaccessibility of folic acid and (6S)-5-methyltetrahydrofolate decreases after the addition of folate-binding protein to yogurt as studied in a dynamic in vitro gastrointestinal model.2003Ingår i: Journal of Nutrition, ISSN 0022-3166, E-ISSN 1541-6100, Vol. 133, nr 11, s. 3678-3683Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    Milk products are only moderate sources of folate. Nevertheless, they are of interest due to their content of folate-binding proteins (FBP), which in some studies have been reported to increase folate bioavailability. The effect of FBP on folate bioavailability has been widely discussed. The aim of this study was to investigate the bioaccessibility of folic acid and (6S)-5-methyltetrahydrofolate (5-CH3-H4folate) from fortified yogurt using a dynamic in vitro gastrointestinal model (TIM). In addition, the effect of FBP on folate bioaccessibility and the stability of FBP added to yogurt during gastrointestinal passage were investigated. Folate bioaccessibility was 82% from yogurt fortified with folic acid and 5-CH3-H4folate. The addition of FBP to yogurt decreased (P < 0.05) folate bioaccessibility. The lowering effect of FBP was more pronounced in yogurt fortified with folic acid (34% folate bioaccessibility) than from yogurt fortified with 5-CH3-H4folate (57% folate bioaccessibility). After gastrointestinal passage, 17% of the FBP in yogurt fortified with 5-CH3-H4folate and 34% of the FBP in yogurt fortified with folic acid were recovered. No difference in folate bioaccessibility was found between folate-fortified yogurt and folate-fortified pasteurized milk (P = 0.10), whereas the lowering effect of FBP was (P < 0.05) greater in yogurt compared with pasteurized milk. In conclusion, based on the high bioaccessibility of folic acid and 5-CH3-H4folate, yogurt without active FBP can be considered to be an appropriate food matrix for folate fortification.

  • 4.
    Arkbåge, Karin
    et al.
    Swedish University of Agricultural Sciences.
    Witthöft, Cornelia M.
    Swedish University of Agricultural Sciences.
    Fonden, Rangne
    Arla Foods Innovation.
    Jägerstad, Margaretha
    Swedish University of Agricultural Sciences.
    Retention of vitamin B-12 during manufacture of six fermented dairy products using a validated radio protein-binding assay2003Ingår i: International Dairy Journal, ISSN 0958-6946, E-ISSN 1879-0143, Vol. 13, nr 2-3, s. 101-109Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    The aim of this work was to study vitamin B-12 retention during manufacture of six fermented dairy products. Careful validation of a commercial radio protein-binding kit showed this assay to be suitable after optimisation of sample pre-treatment and control of the kit for possible matrix effects. In fermented milks, vitamin B-12 concentrations decreased by 40-60%, compared with the starting milk, during storage of the final product at 4degreesC for 14 days, most likely attributed to consumption by starter cultures. In cottage cheese, hard cheeses and blue cheese, 18-56% of the vitamin B-12 originally present in the milk was retained. Removal of the whey fraction was the dominant factor reducing vitamin B-12 retention in cheeses, while the fermentation by starter cultures hardly affected vitamin B-12 concentrations.

  • 5. Augustin, K
    et al.
    Frank, J
    Augustin, S
    Langguth, P
    Öhrvik, V
    Witthöft, Cornelia M.
    Sveriges lantbruksuniversitet, Uppsala.
    Rimbach, G
    Wolffram, S
    Green tea extracts lower serum folates in rats at very high dietary concentrations only and do not affect plasma folates in a human pilot study.2009Ingår i: Journal of Physiology and Pharmacology, ISSN 0867-5910, E-ISSN 1899-1505, Vol. 60, nr 3, s. 103-108Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    Green tea catechins (GTC) have been shown to inhibit the activities of enzymes involved in folate uptake. Hence, regular green tea drinkers may be at risk of impaired folate status. The present experiments aimed at studying the impact of dietary GTC on folate concentrations and metabolism. In a human pilot study (parallel design) healthy men consumed for 3 weeks 6 capsules (approximately 670 mg GTC) per day (2 capsules with each principal meal) containing aqueous extracts of the leaves of Camellia sinensis (n=17) or placebo (n=16). No differences in plasma folate concentrations were observed between treatments. We further fed groups of 10 male rats diets fortified with 0, 0.05, 0.5, 1, or 5 g GTC/kg for 6 weeks. Only at the highest intake, GTC significantly decreased serum 5-methyl-tetrahydrofolate concentrations in rats, while mRNA concentrations of reduced folate carrier, proton-coupled folate transporter/heme carrier protein 1, and dihydrofolate reductase (DHFR) remained unchanged in intestinal mucosa. Using an in vitro enzyme activity assay, we observed a time- and dose-dependent inhibition of DHFR activity by epigallocatechin gallate and a green tea extract. Our data suggest that regular green tea consumption is unlikely to impair folate status in healthy males, despite the DHFR inhibitory activity of GTC.

  • 6.
    Bouckaert, Kimberley P
    et al.
    International Agency for Research on Cancer, France.
    Slimani, Nadia
    International Agency for Research on Cancer, France.
    Nicolas, Geneviève
    International Agency for Research on Cancer, France.
    Vignat, Jérôme
    International Agency for Research on Cancer, France.
    Wright, Anthony J A
    Food Databanks, Institute of Food Research, UK.
    Roe, Mark
    Food Databanks, Institute of Food Research, UK.
    Witthöft, Cornelia M.
    Swedish University of Agricultural Sciences, Uppsala.
    Finglas, Paul M
    Food Databanks, Institute of Food Research, UK.
    Critical evaluation of folate data in European and international databases: recommendations for standardization in international nutritional studies.2011Ingår i: Molecular Nutrition & Food Research, ISSN 1613-4125, E-ISSN 1613-4133, Vol. 55, nr 1, s. 166-180Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    SCOPE: The objective was to perform an inventory and critical evaluation of folate data in selected European and international databases. The ultimate aim was to establish guidelines for compiling standardized folate databases for international nutritional studies.

    METHODS AND RESULTS: An ad hoc questionnaire was prepared to critically compare and evaluate folate data completeness, quantification, terminologies, and documentation of 18 European and international databases, and national fortification regulations. Selected countries participated in the European Prospective Investigation into Nutrition and Cancer project and European Food Information Resource Network (EuroFIR). Folate completeness was generally high. "Total folate" was the most common terminology and microbiological assay was the most frequently reported quantification method. There is a lack of comparability within and between databases due to a lack of value documentation, the use of generic or non-appropriate terminologies, folate value conversions, and/or lack of identification of synthetic folic acid.

    CONCLUSION: Full value documentation and the use of EuroFIR component identifiers and/or INFOODS tagnames for total folate ("FOL") and synthetic folic acid ("FOLAC"), with the additional use of individual folates, will increase comparability between databases. For now, the standardized microbiological assay for total folate and HPLC for synthetic folic acid are the recommended quantification methods.

  • 7.
    Büttner, Barbara E
    et al.
    Swedish University of Agricultural Sciences, Uppsala.
    Witthöft, Cornelia M.
    Swedish University of Agricultural Sciences, Uppsala.
    Domellöf, Magnus
    Umeå University.
    Hernell, Olle
    Umeå University.
    Öhlund, Inger
    Umeå University.
    Effect of type of heat treatment of breastmilk on folate content and pattern.2014Ingår i: Breastfeeding medicine : the official journal of the Academy of Breastfeeding Medicine, ISSN 1556-8253, E-ISSN 1556-8342, Vol. 9, nr 2, s. 86-91Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    BACKGROUND: Breastmilk is the recommended aliment for preterm infants. Milk banks provide donated breastmilk for the neonatal care of preterm infants when mother's own milk is not is available. To avoid pathogen transmission, donated breastmilk is heat-treated according to different procedures before administration. There is varying information on the effect of heat treatment on folate in breastmilk. Sufficient folate intake, however, is essential for normal growth and brain development. This study determined and compared the effects of different heat treatments on breastmilk folate content and pattern of individual folate forms.

    MATERIALS AND METHODS: Donated Swedish breastmilk samples were heat-treated according to three procedures: two low temperature treatments (57°C, 23 minutes; 62.5°C, 12 minutes) and a rapid high temperature treatment (heating to 73°C in boiling water). The folate content and pattern were determined before and after treatment by high-performance liquid chromatography.

    RESULTS: The folate content in 38 untreated Swedish breastmilk samples was 150±46 nmol/L. Two different folate vitamers were detected: 5-methyltetrahydrofolate (78±7%) and tetrahydrofolate (22±7%). Heat treatment affected only tetrahydrofolate stability and decreased folate content by 15-24%; however, the effects on folate content did not differ among the investigated heat treatment procedures.

    CONCLUSIONS: Folate losses during heat treatment of human milk were considered acceptable. Yet, native folate content of heat-treated, non-fortified breastmilk supplied only 25% of the recommended daily intake for preterm infants.

  • 8.
    Büttner, Barbara E
    et al.
    Technische Universität München, Germany.
    Öhrvik, Veronica E
    Swedish University of Agricultural Sciences, Uppsala.
    Köhler, Peter
    German Research Center for Food Chemistry, Leibniz Institute Freising, Germany.
    Witthöft, Cornelia M.
    Swedish University of Agricultural Sciences, Uppsala.
    Rychlik, Michael
    Technische Universität München, Germany.
    Quantification of isotope-labeled and unlabeled folates and folate catabolites in urine samples by stable isotope dilution assay.2013Ingår i: International Journal for Vitamin and Nutrition Research, ISSN 0300-9831, E-ISSN 1664-2821, Vol. 83, nr 2, s. 112-121Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    Dual-label stable isotope dilution assays for the simultaneous quantification of isotopologic folates in clinical samples offer the perspective for differentiating between unlabeled folates from endogenous body pools and administered [13C5]-labeled folates from a test dose when performing bioavailability trials. In contrast to intact folates, this methodology could hitherto not be applied to the quantification of the folate catabolites, p-aminobenzoyl glutamate and p-acetamidobenzoyl glutamate. In this study, [2H4]-p-aminobenzoyl glutamate, [2H4]-p-acetamidobenzoyl glutamate, and unlabeled p-acetamidobenzoyl glutamate were synthesized. The synthesis of the [2H4]-labeled compounds started at unlabeled p-aminobenzoic acid. For the formation of p-acetamidobenzoyl glutamate, p-aminobenzoyl glutamate was acetylated. The new substances were applied successfully in stable isotope dilution assays for the simultaneous quantification of the [13C5]-labeled and unlabeled folate catabolites, p-aminobenzoyl glutamate and p-acetamidobenzoyl glutamate, along with the predominant folate vitamers in urine. The assays were based on clean-up by strong anion exchange followed by liquid chromatography-tandem mass spectrometry detection. Assay sensitivity was sufficient to detect the folate catabolites in physiologic concentrations. The limit of detection was below 0.4 and 0.3 nmol/100 g for p-aminobenzoyl glutamate isotopologues and p-acetamidobenzoyl glutamate isotopologues in urine, respectively. The successful synthesis of [2H4]-p-aminobenzoyl glutamate, [2H4]-p-acetamidobenzoyl glutamate, and unlabeled p-acetamidobenzoyl glutamate and the implementation of these substances in stable isotope dilution assays allows dual-label designs that provide a more detailed insight into human folate metabolism.

  • 9.
    Büttner, Barbara E
    et al.
    Technische Universität München, Germany.
    Öhrvik, Veronica E
    Swedish University of Agricultural Sciences, Uppsala.
    Witthöft, Cornelia M.
    Swedish University of Agricultural Sciences, Uppsala.
    Rychlik, Michael
    Technische Universität München, Germany.
    Quantification of isotope-labelled and unlabelled folates in plasma, ileostomy and food samples.2011Ingår i: Analytical and Bioanalytical Chemistry, ISSN 1618-2642, E-ISSN 1618-2650, Vol. 399, nr 1, s. 429-439Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    New stable isotope dilution assays were developed for the simultaneous quantitation of [(13)C(5)]-labelled and unlabelled 5-methyltetrahydrofolic acid, 5-formyltetrahydrofolic acid, folic acid along with unlabelled tetrahydrofolic acid and 10-formylfolic acid in clinical samples deriving from human bioavailability studies, i.e. plasma, ileostomy samples, and food. The methods were based on clean-up by strong anion exchange followed by LC-MS/MS detection. Deuterated analogues of the folates were applied as the internal standards in the stable isotope dilution assays. Assay sensitivity was sufficient to detect all relevant folates in the respective samples as their limits of detection were below 0.62 nmol/L in plasma and below 0.73 μg/100 g in food or ileostomy samples. Quantification of the [(13)C(5)]-label in clinical samples offers the possibility to differentiate between folate from endogenous body pools and the administered dose when executing bioavailability trials.

  • 10.
    Carlsson, Olof
    Växjö universitet, Fakulteten för matematik/naturvetenskap/teknik, Institutionen för teknik och design.
    Gestalning av ett budskap2008Självständigt arbete på grundnivå (yrkesexamen), 10 poäng / 15 hpStudentuppsats
    Abstract [sv]

    Världen blir allt mindre och fler människors levnadsstandard runt om i välden blir allt mer påtaglig.

    Samtidigt lever vi i västvärlden i ett samhälle som strävar efter att bli individualistiskt. Vi i väst har

    aldrig tidigare varit så medvetna, kritiska och utbildade som nu, vilket även borde betyda en ökad

    sympati för våra medmänniskor. Men forskare säger annat. Våra handlingar bygger allt mer på vad

    som kommer att se bra ut i våra CV.

    Detta projekt försöker gestalta människans behov av medmänniskor och hennes behov av att

    känna sig behövd.

    Projektet producerade en artefakt i form av en golvlampa som ska förmedla projektets budskap.

    Projektet skiljer sig något från en konventionell designprocess då budskapet och berättelsen är

    beställaren. Processen bygger på ett förhållningssätt som har kommit att kallas konceptdesign.

  • 11.
    Fahlgren, Viktoria
    Linnéuniversitetet, Fakulteten för Hälso- och livsvetenskap (FHL), Institutionen för kemi och biomedicin (KOB).
    Utveckling av en C-vitaminberikad tofuprodukt: Studie av C-vitaminhalt under process och förvaring2017Självständigt arbete på grundnivå (kandidatexamen), 10 poäng / 15 hpStudentuppsats (Examensarbete)
    Abstract [en]

    Tofu is a plant based product made from soybeans, water and a coagulant. The coagulant together with heating enables the formation of a soy curd (tofu). The proteins that dominates in soybeans are β-conglycinin (7S) and glycinin (11S). The composition of the proteins differs between soybean cultivars, which also affects the formation of the tofu. The object in this study was to evaluate the vitamin C content and the stability of vitamin C during processing and storage in an ecological tofu-product after enrichment of Sea Buckthorn to increase the vitamin content. Furthermore, the use of germinated soy beans instead of soaked soybeans in the production of tofu was evaluated. When Sea Buckthorn was added to the soymilk it resulted in a decrease in pH from 6.3 to 5.5, which affected the formation of the soy curd negatively as the optimal pH is between 6.0 and 6.5. By adding alkali to reach pH 6.3 it was possible to achieve a soy curd when Sea Buckthorn powder was added. Sea Buckthorn increased the vitamin C content in the product to 32 mg/250 g but only 10% (about 3 mg) remained after four weeks storage. The loss of vitamin C was large in both processing and storage of the tofu. An additional loss of 7- 14% was detected during 10 minutes heating (60°C). Germination of soybeans did neither affect the amount of protein, nor the vitamin C content in tofu. To produce a tofu with more than 15% of RDI for vitamin C in one serving (100 g) the amount berry powder to be added in the production of 250 g tofu must not be less than 31 g (400 mg vitamin C), based on losses up to 90-95% during the process and storage. Hence the huge amount of berry powder that must be added, other ways to decrease the degradation of vitamin C is necessary to be investigated.

  • 12.
    Ferawati, Ferawati
    et al.
    Linnéuniversitetet, Fakulteten för Hälso- och livsvetenskap (FHL), Institutionen för kemi och biomedicin (KOB). Linneaus University.
    Hefni, Mohammed E.
    Linnéuniversitetet, Fakulteten för Hälso- och livsvetenskap (FHL), Institutionen för kemi och biomedicin (KOB). Mansoura University, Egypt.
    Witthöft, Cornelia M.
    Linnéuniversitetet, Fakulteten för Hälso- och livsvetenskap (FHL), Institutionen för kemi och biomedicin (KOB).
    Flours from Swedish pulses: Effects of treatment on functional properties and nutrient content2019Ingår i: Food Science & Nutrition, E-ISSN 2048-7177, s. 1-11Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    Despite the high nutritional profile in pulses, pulse consumption in Sweden is still low. However, the recent increase in consumption of sustainable and locally produced food in Sweden is driving demand for a versatile, functional pulse-based ingredient that can be incorporated into different food products. This study assessed different treatments (boiling, roasting, and germination) when preparing flour from domes- tically grown pulses (yellow pea, gray pea, faba bean, and white bean). Functional properties (water and oil absorption capacity, emulsion and foaming properties, and gelation concentration) of the flours produced following different treatments and their nutrient content (total dietary fiber, total choline, and folate content) were de- termined. Depending on pulse type, all treatments increased (p < .001) water ab- sorption capacity up to threefold and gelation concentration up to twofold, whereas emulsion activity and foaming capacity decreased by 3%–33% and 5%–19%, respec- tively, compared with flour made from raw pulses. All treatments also had a signifi- cant effect (p < .001) on nutrient content. Total dietary fiber increased (p < .02) by 11%–33%, depending on treatment and pulse type. Boiling decreased (p < .001) total choline and folate content in all pulse flours, by 17%–27% and 15%–32%, respec- tively. Germination doubled folate content (p < .001) in flour from both pea types compared with flour from the raw peas. In conclusion, treated pulse flours could be useful in food applications such as coating batter, dressings, beverages, or bakery goods, to improve the content of fiber, total choline, and folate.

  • 13. Finglas, P M
    et al.
    Wigertz, K
    Vahteristo, L
    Witthöft, Cornelia M.
    Institute of Food Research, Norwich Research Park, UK.
    Southon, S
    de Froidmont-Gortz, I
    Standardisation of HPLC techniques for the determination of naturally-occurring folates in food1999Ingår i: Food Chemistry, ISSN 0308-8146, E-ISSN 1873-7072, Vol. 64, nr 2, s. 245-255Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    The aim of this work was to evaluate current in-house HPLC procedures for the determination of naturally-occurring folates in food, and to identify problem areas for further improvement. Five intercomparison studies were completed over the period 1990-1997 in which nine participants from six countries took part. Through careful validations and detailed discussions held at evaluation meetings, possible biases and sources of systematic error have been identified and reduced. The use of ascorbic acid and nitrogen flushing during extraction, sample clean-up using strong anion exchange columns, spectrophometrically calibrated standards and fluorescence detection are all recommended. Both in-house hog kidney and human plasma deconjugase enzymes gave similar results to the circulated common hog kidney enzyme which was prepared from fresh pig's kidneys. The most consistently reported values were for 5-CH3H4-PteGlu, and to a lesser extent, for H(4)PteGlu. Four candidate reference materials (CRM 121, wholemeal flour; CRM 421, milk powder; CRM 485, lyophilised mixed vegetables, and CRM 487, lyophilised pig's liver) have been proposed with both indicative values (mean +/- uncertainty) for 5-CH3H4-PteGlu in CRM 421 (0.25; +/- 0.02 mg/kg) and CRM 485 (2.14; +/- 0.42 mg/kg), and information values (mean; range) for 5-CH3H4-PteGlu in CRh4 121 (0.04; 0.03-0.08 mg/kg) and CRM 487 (2.6; 1.9-3.8 mg/kg), Certified values are also given for total folate by microbiological assay: CRM 121 (0.50; +/- 0.07 mg/kg), CRM 421 (1.42; +/- 0.14 mg/kg), CRM 485 (3.15; 0.28 mg/kg), and CRM 487 (13.4; 1.3 mg/kg). Average recovery of 5-CH3H4-PteGlu, added prior to extraction and deconjugation, was 91% (84-95%) for the four CRMs. The average within- and between-laboratory variations were 6 and 15% for the determination of 5-CH3H4-PteGlu by HPLC, and 9 and 18% for the determination of total folate by microbiological assay. These CRMs will be used for quality control of folate measurements for nutritional labelling, and validation of new techniques. Further methodology work is required for the HPLC analyses of folate forms other than 5-CH3H4-PteGlu. 

  • 14. Finglas, Paul M
    et al.
    Witthöft, Cornelia M.
    Sveriges lantbruksuniversitet, Uppsala.
    Vahteristo, Liisa
    Wright, Anthony J A
    Southon, Susan
    Mellon, Fred A
    Ridge, Brian
    Maunder, Peter
    Use of an oral/intravenous dual-label stable-isotope protocol to determine folic acid bioavailability from fortified cereal grain foods in women.2002Ingår i: Journal of Nutrition, ISSN 0022-3166, E-ISSN 1541-6100, Vol. 132, nr 5Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    Folic acid fortification, mandatory in the United States, is currently being considered by the UK. The hypothesis that the matrix of some cereal-product vehicles may result in low fortificant bioavailability was tested using a dual oral/intravenous (i.v.) isotopic-label approach, which was evaluated concurrently. Fifteen women received 225 microg oral folate (capsules, fortified white bread and fortified branflakes), mainly as folic acid labeled with (13)C on 6 carbons of the benzoyl ring ((13)C(6)-PteGlu), followed by i.v. injection of 100 microg folic acid labeled with (2)H on 4 hydrogens of the glutamic acid group ((2)H(4)-PteGlu). The urinary excretion ratio (UER) in intact folate of the percentage of labeled oral dose excreted divided by the percentage of i.v. dose excreted was used as the primary index of absorption. The geometric mean (95% confidence interval) UER for folic acid capsules was 3.68 (1.90, 7.14) at 24 h and 2.18 (1.24, 3.83) at 48 h. Because these were significantly in excess of 1.0, indicative of 100% absorption of the oral dose, it was concluded that oral and i.v. labeled folic acid are handled differently by the body and that "absolute" absorption cannot be calculated. Compared with the 48-h UER for folic acid capsules, the "relative" 48-h UER for white bread and branflakes was 0.71 and 0.37, respectively, indicating that some cereal-based vehicles may inhibit absorption of fortificant. However, even the validity of this "relative" approach is questioned.

  • 15. Forssén, K M
    et al.
    Jägerstad, M I
    Wigertz, K
    Witthöft, Cornelia M.
    Sveriges lantbruksuniversitet, Uppsala.
    Folates and dairy products: a critical update.2000Ingår i: Journal of the American College of Nutrition (Print), ISSN 0731-5724, E-ISSN 1541-1087, Vol. 19, nr 2 Suppl, s. 100S-110SArtikel i tidskrift (Refereegranskat)
    Abstract [en]

    In recent years, folates have come into focus due to their protective role against child birth defects, for example, neural tube defects. In addition, folates may have a protective role to play against coronary heart disease and certain forms of cancer. During the last few years most countries have established increased recommended intakes of folates, for example, between 300-400 microg per day for adults. This review of folates in milk and dairy products compares some recent data based on high pressure liquid chromatography (HPLC) analyses and radioprotein-binding assays, with previous data based on microbiological assays. All three methods show similar ranges for folates in cow's milk, 5-10 microg per 100 g, the variation being due to seasonal variations. Data on folates in fermented milk (buttermilk and yogurt) are also similar for these methods. Different starter cultures, however, might explain some of the variations in folate content and folate forms. Most cheese varieties contain between 10 microg and 40 microg folate per kg, with slightly higher values for whey cheese. Ripened soft cheeses may contain up to 100 microg folate per 100 g. Most previous and recent studies using HPLC indicate that 5-methyl-tetrahydrofolate (5-methyl-THF) is the major folate form in milk, but more studies are needed concerning folate forms in other, especially fermented dairy products. Relatively new data on actual concentrations in different dairy products show folate-binding proteins (FBP) to occur in unprocessed milk, but also in pasteurised milk, spray-dried skim milk powder and whey. In contrast, UHT milk, fermented milk and most cheeses only contain low levels or trace amounts.

  • 16.
    Gurinovic, Mirjana A.
    et al.
    Univ Belgrade, Serbia.
    Oshaug, Arne
    Akershus Univ Coll, Norway.
    Finglas, Paul
    Inst Food Res, UK.
    Glibetic, Maria
    Witthöft, Cornelia M.
    Swedish University of Agricultural Sciences.
    Hollman, Peter
    Wageningen Univ, Netherlands.
    Hulshof, Paul J.
    Wageningen Univ, Netherlands.
    Porubska, Janka
    VUP Food Res Inst, Slovakia.
    Tepsic, Jasna
    Capacity building in food composition data base in central and eastern Europe, Middle east and North Africa countries: Successful collaboration between EUROFIR and other networks2009Ingår i: Annals of Nutrition and Metabolism, ISSN 0250-6807, E-ISSN 1421-9697, Vol. 55, nr Supplement 1, s. 565-565, artikel-id P127-04Artikel i tidskrift (Refereegranskat)
  • 17. Gurinović, Mirjana
    et al.
    Witthöft, Cornelia M.
    Sveriges lantbruksuniversitet, Uppsala.
    Tepšić, J
    Ranić, M
    Hulshof, P J M
    Hollman, P C
    Porubska, J
    Gohar, A
    Debeljak-Martačić, J
    Petrović-Oggiano, G
    Novaković, R
    Glibetić, M
    Oshaug, A
    Capacity development in food composition database management and nutritional research and education in Central and Eastern European, Middle Eastern and North African countries.2010Ingår i: European Journal of Clinical Nutrition, ISSN 0954-3007, E-ISSN 1476-5640, Vol. 64 Suppl 3, s. S134-S138Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    BACKGROUND/OBJECTIVES: Capacity development (CD) in food and nutrition is much more than formal training and includes human resource development, and organisational, institutional and legal framework development with the aim of enhancing nutrition-relevant knowledge and skills to support infrastructural development. The goal of the European Food Information Resource (EuroFIR) Network of Excellence has been to develop and integrate food composition data throughout Europe. EuroFIR joined forces in CD with the United Nations (UN) University and UN System Standing Committee on Nutrition, the Network for Capacity Development in Nutrition in Central and Eastern Europe, the Central and Eastern European Countries Food Data Systems network and with the Middle East and North African Capacity Building Initiative. The aim of this paper is to discuss an inventory of the status of food composition databases (FCDBs) and the training needs of compilers in non-EuroFIR countries in Central and Eastern Europe (CEE) and in the Middle East and North Africa (MENA), and to present the CD achieved through EuroFIR and other network collaborations.

    SUBJECTS/METHODS: Two online questionnaires were created addressing the FCDB status and specific training needs in countries of the targeted regions. Data were collected during 2006-2008 and then analysed. Subsequently, CD activities were organised.

    RESULTS: Contacts were established in 19 CEE and 7 MENA countries, of which several had national food composition tables, but no electronic versions. Education, training, workshops, networking and the sharing of experiences were uniformly requested. Subsequently, CD activities in EuroFIR were organised focussing on food composition courses, exchange visits, workshops and individual training for PhD students, junior scientists and other staff categories, as well as conferences linked to food composition research and food information. To facilitate CD activities, EuroFIR has signed a Memorandum of Understanding with the Czech Republic, Hungary, Slovenia, Croatia and Estonia.

    CONCLUSIONS: EuroFIR has created training activities that complement national activities. Collaboration with other networks has provided an overview of FCDB status and training needs, providing directions for CD activities in those countries. This provides a platform for new funding and further development and networking for CD, which would be conducive to European Commission objectives and public health strategies for CD.

  • 18.
    Gustavsson, Andreas
    Växjö universitet, Fakulteten för matematik/naturvetenskap/teknik, Institutionen för teknik och design.
    Emballage för prefabricerade väggar och bjälklag, en studie i hållbarhet. 2008Självständigt arbete på grundnivå (kandidatexamen), 10 poäng / 15 hpStudentuppsats
    Abstract [sv]

    Det här examensarbetet på kandidatnivå resulterar i en undersökning av Derome AB:s nuvarande emballage till prefabricerade väggar och bjälklag. Dagens emballage för prefabväggar och bjälklag följer inte med i utvecklingen. I arbetet undersöks möjligheterna att gå från plastemballage till pappemballage genom materialstudier och med den hållbara utvecklingen i åtanke.

  • 19. Havenaar, R
    et al.
    Verwei, M
    Olivares, A B
    Arkbage, K
    Ros, G
    Witthöft, Cornelia M.
    Swedish University of Agricultural Sciences.
    Walker, C
    Carnovale, E
    Kariluoto, S
    Finglas, P
    Folate bioaccessibility from various food products studied in a dynamic in vitro gastrointestinal model.2003Ingår i: Journal of Nutrition, ISSN 0022-3166, E-ISSN 1541-6100, Vol. 133, nr 11, s. 3862S-3863SArtikel i tidskrift (Refereegranskat)
  • 20.
    Hefni, Mohammed E.
    et al.
    Linnéuniversitetet, Fakulteten för Hälso- och livsvetenskap (FHL), Institutionen för kemi och biomedicin (KOB). Mansoura Univ, Egypt.
    Amann, Laura S.
    Tech Univ Munich, Germany.
    Witthöft, Cornelia M.
    Linnéuniversitetet, Fakulteten för Hälso- och livsvetenskap (FHL), Institutionen för kemi och biomedicin (KOB).
    A HPLC-UV Method for the Quantification of Phenolic Acids in Cereals2019Ingår i: Food Analytical Methods, ISSN 1936-9751, E-ISSN 1936-976X, Vol. 12, nr 12, s. 2802-2812Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    Cereals are a good source of phenolic acids, most of which are present in bound form. The aim of this study was to develop a method for quantifying total phenolic acids in cereals that includes a robust step for hydrolysis of bound forms. Different hydrolysis procedures were evaluated. Acid hydrolysis, even with subsequent use of enzymes, proved unsuitable for releasing bound phenolic acids from the cereal matrix. Base hydrolysis (3 M, 90 min) resulted in the highest extractability, with average recoveries of 88-108% for cereal phenolic acids. The phenolic acid content in cereals (two cultivars each of rye, barley, and oats, and eight cultivars of wheat) varied up to 2-fold between cereal genotypes and 1.5-fold within genotypes. The highest content was found in rye, followed by wheat, barley, and oats. Ferulic acid dominated in all cereals, amounting to 48-72% of total phenolic acid content.

  • 21.
    Hefni, Mohammed E.
    et al.
    Mansoura University, Egypt ; Canterbury Health Laboratories, New Zealand.
    McEntyre, Christopher
    Canterbury Health Laboratories, New Zealand ; University of Canterbury, New Zealand.
    Lever, Michael
    Canterbury Health Laboratories, New Zealand ; University of Canterbury, New Zealand ; University of Otago Christchurch, New Zealand.
    Slow, Sandy
    Canterbury Health Laboratories, New Zealand ; University of Otago Christchurch, New Zealand.
    A Simple HPLC Method with Fluorescence Detection for Choline Quantification in Foods2015Ingår i: Food Analytical Methods, ISSN 1936-9751, E-ISSN 1936-976X, Vol. 8, nr 9, s. 2401-2408Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    A high-performance liquid chromatography–fluorescence detection (HPLC-FLD) method was developed and validated for choline quantification in foods. Samples were extracted by homogenizing in chloroform/methanol/water and hydrolyzing in HCl-acetonitrile. Choline was derivatized using 1-naphthyl isocyanate and quantified by HPLC-fluorescence detection. Average recovery using choline iodide as the standard (n = 6) ranged from 84 ± 6 % for whole-wheat flour to 106 ± 5 % for milk. Recovery after addition of dietary lecithin to two different food matrices faba beans and for whole-wheat flour (n = 6) was 83 ± 5 %. The precision of the analysis (coefficient of variation) ranged from 2 to 13 %. Accuracy was evaluated by analyzing dietary lecithin using HPLC-FLD, liquid chromatography–mass spectrometry, and nuclear magnetic resonance, which across the different methods agreed within 15 %. This method was applied to quantify the choline content in different food matrices, and provides a simple, inexpensive method that could be widely used.

  • 22.
    Hefni, Mohammed E.
    et al.
    Mansoura University, Egypt ; Canterbury Health Laboratories, New Zealand.
    McEntyre, Christopher
    Canterbury Health Laboratories, New Zealand ; University of Canterbury, New Zealand.
    Lever, Michael
    Canterbury Health Laboratories, New Zealand ; University of Canterbury, New Zealand ; University of Otago Christchurch, New Zealand.
    Slow, Sandy
    Canterbury Health Laboratories, New Zealand ; University of Otago Christchurch, New Zealand.
    Validation of HPLC-UV Methods for the Quantification of Betaine in Foods by Comparison with LC-MS2016Ingår i: Food Analytical Methods, ISSN 1936-9751, E-ISSN 1936-976X, Vol. 9, nr 2, s. 292-299Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    The importance of dietary betaine is increasingly recognized. The aim of this study was to develop a simple high-performance liquid chromatography with standard ultraviolet spectrometric detection (HPLC-UV) method for betaine (N,N,N-trimethylglycine) determination in foods after derivatization. Two methods were used for betaine derivatization. Thereafter, derivatized betaine was quantified using HPLC-UV, and the results were compared with liquid chromatography mass spectrometry (LC-MS). The established derivatizing agent 2′-naphthacyl triflate and a novel derivatizing agent 2-bromo-2′-acetonaphthone produced the same cationic derivative when they react with betaine. The calibration curves were linear up to 1000 μmol/L (R 2 = 0.9974 for 2′-naphthacyl triflate and 0.9995 for 2-bromo-2′-acetonaphthone). The limit of detection was 1 μmol/L for both methods (2′-naphthacyl triflate and 2-bromo-2′-acetonaphthone), confirming sufficient sensitivity for betaine quantification in foods. The average recovery from different food matrices (wheat flour and spinach) (n = 12) was 99 ± 9 %, 95 ± 10 %, and 101 ± 8 % for LC-MS, 2′-naphthacyl triflate, and 2-bromo-2′-acetonaphthone, respectively. Inter- and intra-assay coefficients of variation (CVs) in the control samples (whole wheat flour) were below 10 %. Quantitative results for foods analyzed using 2′-naphthacyl triflate and 2-bromo-2′-acetonaphthone were comparable to LC-MS (R 2 = 0.992 and 0.990), respectively. The highest betaine content (~160 mg/100 g) was found in spinach followed by faba bean, wheat flour, and beetroot. These methods can be widely used for betaine quantification because of the simplicity of the derivatization procedures, and the commercial availability of the derivatizing reagent (2-bromo-2′-acetonaphthone) or through the relatively easy synthesis of 2-naphthacyl triflate.

  • 23.
    Hefni, Mohammed E.
    et al.
    Linnéuniversitetet, Fakulteten för Hälso- och livsvetenskap (FHL), Institutionen för kemi och biomedicin (KOB). Mansoura University, Egypt.
    Schaller, Franziska
    Linnéuniversitetet, Fakulteten för Hälso- och livsvetenskap (FHL), Institutionen för kemi och biomedicin (KOB).
    Witthöft, Cornelia M.
    Linnéuniversitetet, Fakulteten för Hälso- och livsvetenskap (FHL), Institutionen för kemi och biomedicin (KOB).
    Betaine, choline and folate content in different cereal genotypes2018Ingår i: Journal of Cereal Science, ISSN 0733-5210, E-ISSN 1095-9963, Vol. 80, s. 72-79Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    The importance of dietary methyl donors, e.g. betaine, choline and folate, is increasingly being recognised. This study examined variations in methyl donor concentrations in different cereals grown in Sweden. Fourteen cereal samples, representing different genera and cultivars, were analysed using HPLC- UV/FLD. The content of methyl donors in the cereals varied significantly due to cereal genotype. Betaine content varied most, with 28 mg/100 g DM in oats and 176 mg/100 g DM in rye. Total choline varied less, with 67 mg/100 g DM in rye and 149 mg/100 g DM in naked barley. In wheat, the lowest concentration of folate with 36 mg/100 g DM was found, and the highest of 91 mg/100 g DM in barley. Esterified choline was the major contributor to total choline content (80e95%) in the cereals. Free choline was less abundant, ranging from 3 to 27mg/100g DM. 5-CHO-H4folate was the dominant folate form in all cereals, amounting to approx. 35e50% of the sum of folates, as determined after pre-column conversion. Due to the limited number of available cultivars, no interpretation regarding effects from cultivar can be made. In conclusion, the studied cereal genotypes are good sources of methyl donors, but concentrations show considerable variation between different cereals.

  • 24.
    Hefni, Mohammed E.
    et al.
    Linnéuniversitetet, Fakulteten för Hälso- och livsvetenskap (FHL), Institutionen för kemi och biomedicin (KOB). Mansoura University, Egypt.
    Shalaby, Mohamed T.
    Mansoura University, Egypt.
    Mohamed, Rasha A.
    Mansoura University, Egypt.
    Elwa, Ahmad M.
    Mansoura University, Egypt.
    Witthöft, Cornelia M.
    Linnéuniversitetet, Fakulteten för Hälso- och livsvetenskap (FHL), Institutionen för kemi och biomedicin (KOB).
    Effect of a 12-Week Dietary Intervention with Folic Acid or Folate-Enhanced Foods on Folate Status in Healthy Egyptian Women2016Ingår i: Food and Nutrition Sciences, ISSN 2157-944X, E-ISSN 2157-9458, Vol. 7, s. 1339-1351Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    The Egyptian government introduced wheat-flour fortification with iron and folic acid to reduce the incidence of neural tube defects, but suspended it for technical reasons. We previously developed novel legume foods with enhanced folate content. In this study, we investigated the efficacy of 12-week intervention with folate-en- hanced foods versus folic acid supplement in improving folate status in Egyptian women. A randomized, parallel intervention trial with two active groups (n = 19, n = 18) and one blinded control group (n = 20) was executed over 12 weeks. Volunteers received either germinated legume foods and orange juice (≈250 μg/d folate) or folic acid supplement (500 μg/d) or apple juice (0 μg/d folate). Folate status was assessed by erythrocyte and plasma folate and total homocysteine (tHcy) at day 0, and after 8 and 12 weeks of intervention. After 12 weeks, mean plasma folate increased by 14 (P < 0.0001) and 12 (P < 0.0001) nmoL in the folic acid and food group, respectively. Erythrocyte folate concentration increased in the folic acid group from 614 to 912 (P < 0.0001) and in the food group from 631 to 914 nmoL (P < 0.0001). After 12 weeks, 90% of subjects in the folic acid group and 70% in the food group had erythrocyte folate concentrations exceeding 906 nmol/L. tHcy concentration was decreased by 20% (P = 0.007) and 18% (P = 0.006) in the folic acid and food group, respectively, but remained unchanged in the control group during intervention. Folate-enhanced foods effectively improve folate status in women of reproductive age. These foods could be used as a complement to folic acid fortification 

  • 25.
    Hefni, Mohammed E.
    et al.
    Mansoura University, Egypt.
    Shalaby, Mohamed T
    Mansoura University, Egypt.
    Witthöft, Cornelia M.
    Swedish University of Agricultural Sciences, Uppsala.
    Folate content in faba beans (Vicia faba L.) - effects of cultivar, maturity stage, industrial processing, and bioprocessing2015Ingår i: Food Science & Nutrition, E-ISSN 2048-7177, Vol. 3, nr 1, s. 65-73Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    Faba beans are an important source of folate and commonly consumed in Egypt. This study examined the effects of Egyptian industrial food processing (e.g., canning and freezing), germination, cultivar, and maturity stages on folate content, with the aim to develop a candidate functional canned faba bean food with increased folate content. The folate content in four cultivars of green faba beans ranged from 110 to 130 μg 100 g(-1) fresh weight (535-620 μg 100 g(-1) dry matter [DM]), which was four- to sixfold higher than in dried seeds. Industrial canning of dried seeds resulted in significant folate losses of ∼20% (P = 0.004), while industrial freezing had no effect. Germination of faba beans increased the folate content by >40% (P < 0.0001). A novel industrial canning process involving pregermination of dried faba beans resulted in a net folate content of 194 μg 100 g(-1) DM, which is 52% more than in conventional canned beans. The consumption of green faba beans should be recommended, providing ∼120 μg dietary folate equivalents per 100 g/portion.

  • 26.
    Hefni, Mohammed E.
    et al.
    Mansoura University, Egypt.
    Witthöft, Cornelia M.
    Swedish University of Agricultural Sciences, Uppsala.
    Effect of germination and subsequent oven-drying on folate content in different wheat and rye cultivars2012Ingår i: Journal of Cereal Science, ISSN 0733-5210, E-ISSN 1095-9963, Vol. 56, nr 2, s. 374-378Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    Cereals are recognised as an important food source of folate, and germinated cereals are reported to contain even more folate. This study examined the effects of germination and oven-drying on folate content in different wheat and rye cultivars. The native folate content in four wheat cultivars ranged from 23 to 33 μg/100 g dry matter (DM) and that in six rye cultivars from 31 to 39 μg/100 g DM. Mean folate content in rye was 25% higher than in wheat. Germination of both cereals resulted in a 4- to 6-fold increase in folate content, depending on cultivar and duration of germination. The highest folate content in both cereals was found after 96 h of germination and was 181 μg/100 g DM for cv. Kaskelott (rye) and 155 μg/100 g DM for cv. Kosack (wheat). Germination increased the amount of 5-CH 3-H 4folate in both cereals from 45 to 75%. Oven-drying of germinated wheat grains (for 48 and 72 h) at 50 °C did not affect the folate content. In conclusion, germination increases the folate content in wheat and rye cultivars, while subsequent oven-drying does not affect the folate content. Germination can therefore be recommended for producing bakery ingredients with increased folate content. © 2012 Elsevier Ltd.

  • 27.
    Hefni, Mohammed E.
    et al.
    Mansoura University, Egypt.
    Witthöft, Cornelia M.
    Linnéuniversitetet, Fakulteten för Hälso- och livsvetenskap (FHL), Institutionen för kemi och biomedicin (KOB).
    Egyptian Legumes and Cereal Foods: Traditional and New Methods for Processing2016Ingår i: Mediterranean Foods: Composition and Processing / [ed] Rui M. S. Cruz, Margarida C. Vieira, Boca Raton, FL: CRC Press, 2016, s. 102-120Kapitel i bok, del av antologi (Refereegranskat)
    Abstract [en]

    Legumes and cereals play an important role in the traditional diet in several regions of the world (Messina 1999). In egypt, cereals occupy the first place in the human diet as a source of calories, with proteins and legumes as the second (FaO 2011). public health authorities around the world recommend the consumption of cereals and legumes because of health benefits deriving from their chemical composition, e.g., a low content of saturated fat and a high content of essential nutrients and phytochemicals (anderson 2004, Messina 2014).

  • 28.
    Hefni, Mohammed E.
    et al.
    Swedish University of Agricultural Sciences, Uppsala;Mansoura University, Egypt.
    Witthöft, Cornelia M.
    Swedish University of Agricultural Sciences, Uppsala.
    Enhancement of the folate content in Egyptian pita bread.2012Ingår i: Food & Nutrition Research, ISSN 1654-6628, E-ISSN 1654-661X, Vol. 56Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    INTRODUCTION: Egypt has a high incidence of neural tube defects related to folate deficiency. One major food source for folate is pita (baladi) bread, which is consumed daily. Bioprocessing (e.g. germination) has been reported to increase the folate content in cereals. The aim was to produce pita bread with increased folate content using germinated wheat flour (GWF).

    METHODS: Prior to milling the effects of germination and drying conditions on folate content in wheat grains were studied. Pita bread was baked from wheat flour substituted with different levels of GWF. The folate content in dough and bread and rheological properties of dough were determined.

    RESULTS: Germination of wheat grains resulted in, depending on temperature, 3- to 4-fold higher folate content with a maximum of 61 µg/100 g DM (dry matter). The folate content in both flour and bread increased 1.5 to 4-fold depending on the level of flour replacement with GWF. Pita bread baked with 50% sieved GWF was acceptable with respect to colour and layer separation, and had a folate content of 50 µg/100 g DM compared with 30 µg/100 g DM in conventional pita bread (0% GWF).

    CONCLUSION: Using 50% GWF, pita bread with increased folate content, acceptable for the Egyptian consumer, was produced. Consumption of this bread would increase the average daily folate intake by 75 µg.

  • 29.
    Hefni, Mohammed E.
    et al.
    Mansoura University, Egypt.
    Witthöft, Cornelia M.
    Swedish University of Agricultural Sciences, Uppsala.
    Folate content in processed legume foods commonly consumed in Egypt2014Ingår i: Lebensmittel-Wissenschaft + Technologie, ISSN 0023-6438, E-ISSN 1096-1127, Vol. 57, nr 1, s. 337-343Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    Industrial food processing and household cooking are reported to affect folate content. This study examined the effects of industrial and household processing methods on folate content in traditional Egyptian foods from faba beans (Vicia faba) and chickpeas (Cicer arietinum). Overnight soaking increased folate content by ∼40–60%. Industrial canning including soaking, blanching and retorting did not affect folate content (p = 0.11) in faba beans, but resulted in losses of ∼24% (p = 0.0005) in chickpeas. Germination increased folate content 0.4–2.4-fold. Household preparation increased the folate content in germinated faba bean soup (nabet soup) one-fold and in bean stew (foul) by 20% (p < 0.0001). After deep-frying of falafel balls made from soaked faba bean paste, losses of 10% (p = 0.2932) compared with the raw faba beans were observed. The folate content (fresh weight) in the traditional Egyptian foods foul and falafel and in the beans in nabet soup was 30 ± 2, 45 ± 2 and 56 ± 6 μg/100 g, respectively. The traditional Egyptian foods foul, falafel and nabet soup are good folate sources and techniques like germination and soaking, which increase the folate content, can therefore be recommended.

  • 30.
    Hefni, Mohammed E.
    et al.
    Swedish University of Agricultural Sciences ; Mansoura Univ, Egypt.
    Witthöft, Cornelia M.
    Swedish University of Agricultural Sciences.
    Increasing the folate content in Egyptian baladi bread using germinated wheat flour2011Ingår i: Lebensmittel-Wissenschaft + Technologie, ISSN 0023-6438, E-ISSN 1096-1127, Vol. 44, nr 3, s. 706-712Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    The main objective of this study was to increase the folate content in Egyptian baladi bread using germinated wheat flour (GWF). The effect of germination temperature and drying conditions on the folate content of wheat grains was studied. Wheat flour was substituted with unsieved and sieved GWF at different levels and the effects on folate content and the rheological properties of dough were determined. Germination of wheat grains resulted in a 3- to 4-fold higher folate content depending on the germination temperature. Maximum folate content (61 mu g/100 g dry matter (DM)) occurred at 30 degrees C. Drying did not affect folate content in germinated grains. After replacement with GWF, folate content in both flour and bread increased 1.5- to 4-fold depending on the level of replacement. Rheological properties of dough were adversely affected by increasing replacement level (as determined by farinograph). While the folate content in bread was as high as 66 mu g/100 g DM at complete replacement of flour with sieved GWF, the bread was dark and layers were not separated. After replacement of half of the flour with sieved GWF (50 g/100 g), the baladi bread was acceptable with respect to colour and layer separation. The folate content in this bread was 50 mu g/100 g DM, compared with 30 mu g/100 g DM in bread without GWF (0 g/100 g). (c) 2010 Elsevier Ltd. All rights reserved.

  • 31.
    Hefni, Mohammed E.
    et al.
    Swedish Univ Agr Sci ; Mansoura Univ, Egypt.
    Öhrvik, Veronica
    Swedish University of Agricultural Sciences.
    Tabekha, Mohamed
    Mansoura Univ, Egypt.
    Witthöft, Cornelia M.
    Swedish University of Agricultural Sciences.
    Folate content in foods commonly consumed in Egypt2010Ingår i: Food Chemistry, ISSN 0308-8146, E-ISSN 1873-7072, Vol. 121, nr 2, s. 540-545Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    The folate content in some Egyptian foods was determined using RP-HPLC-FL. Trienzyme treatment was used for legumes, dienzyme treatment for cereals and starchy vegetables, and monoenzyme treatment for vegetables and fruits. The highest folate content (633 mu g/100 g) was found in dried Jew's mellow due to low water content, followed by legumes (e.g. 150 mu g/100 g for chick peas) and leafy vegetables (100 mu g/100 g). For other foods, folate content ranged from 10-90 mu g/100 g. In all foods, the predominant folate form was 5-CH(3)-H(4)folate, except for dried Jew's mellow, which contained more than 80% 10-HCO-PteGlu. Using folate data from our own analyses and food tables and food consumption data, the dietary folate intake per capita in Egypt was estimated. However, representative and validated food composition data for folate in Egyptian foods are needed for estimating and evaluating the adequacy of the population's folate intake. (C) 2009 Elsevier Ltd. All rights reserved.

  • 32.
    Hollman, Peter C. H.
    et al.
    RIKILT Inst Food Safety, Netherlands ;Wageningen Univ, Netherlands.
    Witthöft, Cornelia M.
    Swedish University of Agricultural Sciences.
    Busstra, Maria C.
    Wageningen Univ, Netherlands.
    Elburg, Lucy
    Wageningen Univ, Netherlands.
    Hulshof, Paul
    Wageningen Univ, Netherlands.
    Training aspects in the use and production of food composition databases. The EuroFIR experience2009Ingår i: Food Chemistry, ISSN 0308-8146, E-ISSN 1873-7072, Vol. 113, nr 3, s. 842-845Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    An increasing number of national food databases have been published on the internet. However, these internet databases can only be searched individually, and the data have been compiled at a national level, resulting in incompatibilities. To resolve these problems, the Network of Excellence EuroFIR develops an internet based platform for online access to various national authoritative sources of food composition data in Europe. Training is essential for its use, and for the development of harmonised procedures of data production, evaluation, compilation, and retrieval. The training program developed within EuroFIR consists of individual training, supported by exchange grants, and a collection of workshops and training courses. Supportive E-learning modules are under construction. Procedures for the evaluation of each training activity have been made to measure its efficacy, and to learn about new training needs. Attention is given to special training needs of compilers in central and eastern European countries. (C) 2008 Elsevier Ltd. All rights reserved.

  • 33.
    Hosseinpourpia, Reza
    et al.
    Linnéuniversitetet, Fakulteten för teknik (FTK), Institutionen för skog och träteknik (SOT).
    Echart, Arantzazu Santamaria
    University of the Basque Country UPV/EHU, Spain.
    Adamopoulos, Stergios
    Linnéuniversitetet, Fakulteten för teknik (FTK), Institutionen för skog och träteknik (SOT).
    Gabilondo, Nagore
    University of the Basque Country UPV/EHU, Spain.
    Eceiza, Arantxa
    University of the Basque Country UPV/EHU, Spain.
    Modification of Pea Starch and Dextrin Polymers with Isocyanate Functional Groups2018Ingår i: Polymers, ISSN 2073-4360, E-ISSN 2073-4360, Vol. 10, nr 9, artikel-id 939Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    Pea starch and dextrin polymers were modified through the unequal reactivity of isocyanate groups in isophorone diisocyanate (IPDI) monomer. The presence of both urethane and isocyanate functionalities in starch and dextrin after modification were confirmed by Fourier transform infrared spectroscopy (FTIR) and 13C nuclear magnetic resonance (13C NMR). The degree of substitution (DS) was calculated using elemental analysis data and showed higher DS values in modified dextrin than modified starch. The onsets of thermal degradation and temperatures at maximum mass losses were improved after modification of both starch and dextrin polymers compared to unmodified ones. Glass transition temperatures (Tg) of modified starch and dextrin were lower than unmodified control ones, and this was more pronounced in modified dextrin at a high molar ratio. Dynamic water vapor sorption of starch and dextrin polymers indicated a slight reduction in moisture sorption of modified starch, but considerably lower moisture sorption in modified dextrin as compared to that of unmodified ones.

  • 34.
    Jastrebova, Jelena
    et al.
    Swedish University of Agricultural Sciences.
    Witthöft, Cornelia M.
    Swedish University of Agricultural Sciences.
    Grahn, Anders
    ChromTech.
    Svensson, Ulla
    Procordia Food.
    Jagerstad, Margaretha
    Swedish University of Agricultural Sciences.
    HPLC determination of folates in raw and processed beetroots2003Ingår i: Food Chemistry, ISSN 0308-8146, E-ISSN 1873-7072, Vol. 80, nr 4, s. 579-588Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    A sensitive HPLC method with fluorescence detection and gradient elution has been developed for the determination of folates in vegetables. The method involved extraction of folates from food matrix by heat treatment, deconjugation of folate polyglutamates to monoglutamates by incubation with hog kidney conjugase and purification of food extracts by solid-phase extraction with strong-anion exchange cartridges. The chromatographic separation of folates was achieved on Zorbax SB C-8 column, which was found to be superior over conventional C-18 column in terms of selectivity and sensitivity. Validation of the method included linearity tests, the addition of standard folates for the determination of recovery, repeatability and stability tests. The method developed was applied to analysis of raw and processed beetroots; 5-methyltetrahydrofolate was found to be the main folate form in beetroots. Cultivar differences and growing conditions were found to have a pronounced effect on the folate content in beetroots. Processing resulted in considerable losses of folates, whereas losses during storage appeared to be moderate.

  • 35.
    Johansson, Cecilia
    Linnéuniversitetet, Fakulteten för Hälso- och livsvetenskap (FHL), Institutionen för kemi och biomedicin (KOB).
    Reproducerbarhet av fetthalt enligt van Gulik, undersökning av Volhard-metoden samt proten- och vattenhaltbestämningar på ost: Analyser av Emåmejeriets ost Hagelsrum Kloster 31 % och 15 %2016Självständigt arbete på grundnivå (kandidatexamen), 10 poäng / 15 hpStudentuppsats (Examensarbete)
  • 36.
    Johansson, Madelene
    et al.
    Swedish University of Agricultural Sciences.
    Witthöft, Cornelia M.
    Swedish University of Agricultural Sciences.
    Bruce, Ake
    National Food Administration.
    Jägerstad, Margaretha
    Swedish University of Agricultural Sciences.
    Study of wheat breakfast rolls fortified with folic acid: The effect on folate status in women during a 3-month intervention2002Ingår i: European Journal of Nutrition, ISSN 1436-6207, E-ISSN 1436-6215, Vol. 41, nr 6, s. 279-286Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    BACKGROUND: Folate has come into focus due to its protective role against child birth defects such as neural tube defects (NTD). Swedish authorities recommend all fertile women to increase their folate intake to 400 microg/day by eating folate-rich foods. Because not all women follow these recommendations, there is a discussion today about whether Sweden should introduce folic acid fortification in wheat flour and sifted rye flour. This decision needs knowledge about the bioavailability of folic acid from fortified foods.

    AIM OF THE STUDY: To investigate effects of two folic acid fortification levels on folate status in healthy female volunteers and to study the folic acid stability during the baking procedure and storage of the fortified breakfast rolls.

    METHOD: Twenty-nine healthy women were recruited. Folic acid-fortified wheat breakfast rolls were baked with the purpose to contain 200 microg folic acid/roll (roll L) and 400 microg folic acid/roll (roll H). Fourteen women were given one roll/day of roll L (group L) and 15 one roll/day of roll H (group H) during 12 weeks of intervention. Fasting venous blood samples were collected on days 0, 30, 60 and 90. Serum homocysteine concentrations were determined using an immunoassay. Serum and erythrocyte folate concentrations were analysed using a protein-binding assay with fluorescent quantification. The folic acid concentration in the breakfast rolls was analysed by HPLC on days 0, 30, 60 and 90. Total folate concentration was measured with microbiological assay on day 45.

    RESULTS: Group L Group L had initially an average erythrocyte folate concentration of 577 +/- 93 nmol/L. After 90 days of intervention, an increase of 20 % (p < 0.05) was observed. At day 0, mean serum folate concentrations were 16.9 +/- 4.3 nmol/L. The mean serum folate concentrations increased by 30 % (p < 0.001) after 90 days. At day 0, mean serum homocysteine concentrations were 9.1 +/- 2.0 micromol/L, which decreased by 20 % (p < 0.01) after 30 days. Group H Group H had an initial erythrocyte folate concentration of 784 +/- 238 nmol/L. After 90 days, an increase of 26 % (p < 0.05) was observed. Serum folate increased at least 22 % after 30 days, from a level of 18.7 +/- 4.8 nmol/L at day 0. Thereafter, all women of group H had serum concentrations at or above the upper limit of quantification (23 nmol/L). At day 0, mean serum homocysteine concentrations were 8.4 +/- 1.7 micromol/L, which decreased by 16 % (p < 0.05) after 30 days. The baking procedure resulted in 20-25 % loss of fortified folic acid in the rolls used in the present study. The size of the rolls affected the retention of folic acid during baking. No significant loss was seen in folic acid concentration in the rolls during the intervention period.

    CONCLUSION: The present study showed that in healthy women, subjected to a 12-week intervention with breakfast rolls fortified with either 166 microg or 355 microg folic acid, serum homocysteine concentration decreased (p < 0.05) and erythrocyte folate increased (p < 0.05). The lower level of fortification seems to be sufficient to improve the folate status. Together with the average daily intake of natural folates, these women reach the recommended intake of 400 microg/day. Folic acid is stable in fortified bread for 90 days storage at -20 degrees C.

  • 37.
    Kaleva, Marina
    Växjö universitet, Fakulteten för matematik/naturvetenskap/teknik, Institutionen för teknik och design.
    Carpe, från bricka till serveringsvinge2008Självständigt arbete på grundnivå (kandidatexamen), 10 poäng / 15 hpStudentuppsats
    Abstract [sv]

    Projektet avser att med uppdrag från kostchef Kristina Sjöholm på restaurang Kosthållet och med Design med omtanke som projektform och stöd, utforma en serveringsbricka med tonvikt på form och akustik. Brickan ska anpassas för rummet och brukaren på ett nytänkande sätt och vara anpassad för det som ska transporteras på den.

    Mycket av utmaningen ligger i att få brickan anpassad till en restaurang trots att den i mångas ögon inte anses höra hemma där.

    DMO förändrar miljöer och produkter där människor möts och de gör det med omtanke om människor och natur. Genom en tydlig breif och ett gott samarbete med den tillsatta gruppen, har resultatet nått sitt mål. Brickan har fått gå igenom en omfattande produktutvecklingsprocess och genom den fått både nya funktioner och

    egenskaper. Eftersom vissa av de generella element som utmärker en bricka tagits bort har den fått ett nytt uttryck. Detta var viktigt eftersom ett av kraven var att gå ifrån matsalskänslan och då få brickan att smälta in i restaurangkontexten. I slutresultatet finns lösningar på samtliga områden.

    Det som var svårast att lösa var att ge brickan en ljudabsorberande förmåga men redan nu har goda resultat visat sig och metoden ska nu testas ytterligare för att se om eventuell patentsökning kan vara aktuellt.

  • 38.
    Klippinge, Andreas
    Växjö universitet, Fakulteten för matematik/naturvetenskap/teknik, Institutionen för teknik och design.
    AK-747: An office wall for AB Hyllteknik2008Självständigt arbete på grundnivå (kandidatexamen), 15 poäng / 22,5 hpStudentuppsats
    Abstract [sv]

    Under 2 månaders tid har jag befunnit mig på ett kontor i Alvesta, närmare

    bestämt hos sken- och konsolsystemstillverkaren Hyllteknik. Där har jag som den

    första designern någonsin på företaget jobbat nära dess ledning i arbetet med att ta

    fram en ny skärmvägg.

    I designarbetet har jag fokuserat på, och lyckats med, att effektivisera produktens

    tillverkningsprocess och produktionskostnader. Designen har också en genomgripande

    miljömedvetenhet. Bland annat har min efterforskning av miljövänliga

    material resulterat i att skärmväggens stålram håller en ljudabsorbent som består av

    100% polyesterfiber och har samma kretslopp som återvinningsbara PET-flaskor.

    Detta material har absorptionsklass A, med andra ord fungerar skärmen som en

    utmärkt ljuddämpare. Målet är att nå ut till kontor med en miljömedveten strävan,

    mån om de anställdas arbetsmiljö vad det gäller kontorets ljudlandskap och skapandet

    av rumsliga ytor för trivsel och arbete.

    För att ihopkopplade skärmväggar ska sluta tätt och kunna bära hyllplan har jag ritat

    en helt ny stålprofil som utgör skärmens gavlar. Profilen är lika vacker som den

    är komplex och kommer att tas fram av Europas mest kvalificerade profiltillverkare,

    Welser Profile i Österrike. I den nya profilen har jag integrerat två av Hylltekniks

    C-profiler vilket medför att man på båda sidor av skärmväggen får tillgång till utbudet

    av företagets steglösa hyllsystem.

    Kunderna kan välja mellan att få skärmen på ben eller fot. Benen går att få på hjul

    så att skärmväggen blir flyttbar och kan fungera som t.ex. presentationsyta eller

    skapa tillfälliga rumsligheter. Fötterna är plana utmed golvet för att eliminera

    benens eventuella snubbelrisk i mindre kontor. Både ben och fot monterar man

    enkelt i profilen på var sin sida om skärmväggen. Tack vare den steglösa profilen

    kan skärmen komma upp så långt som 200 mm från golvet. På så sätt kan skärmväggens

    höjdläge variera mellan marknadens populäraste höjder, 1400-1600 mm.

    Dessutom går absorptionsmaterialet att få i olika färger med ramen i olika lacker

    och ytbehandlingar.

    Jag tror att skärmväggens enhetliga designuttryck kommer att locka inredare och

    arkitekter att utmana skärmväggens flexibilitet och alla möjligheter, samt förena

    den med nya.

  • 39.
    Kraff, Helena
    Växjö universitet, Fakulteten för matematik/naturvetenskap/teknik, Institutionen för teknik och design.
    Elastico - Produktfamiljen för det öppna kontorslandskapet2008Självständigt arbete på grundnivå (yrkesexamen), 20 poäng / 30 hpStudentuppsats
    Abstract [sv]

    Syftet med mitt examensarbete har varit att vidareutveckla en produkt från ett tidigare projekt, från en vägghängd förvaringsmöbel anpassad för kontor till en komplett produktfamilj med skärmväggar, skrivbordskärm och vägghängdförvaring. Produktfamiljen ska introducera ett nytt visuellt utryck för marknaden av kontorsinredning. Samt tillfredställa behov som avskärmning, plats för möten och förvaring.

  • 40.
    Lindelöw, Elinor
    Linnéuniversitetet, Fakulteten för Hälso- och livsvetenskap (FHL), Institutionen för kemi och biomedicin (KOB).
    Identifiering av flyktiga substanser från äppelvin med jästdoft2016Självständigt arbete på grundnivå (kandidatexamen), 10 poäng / 15 hpStudentuppsats (Examensarbete)
    Abstract [en]

    An apple wine produced by Kiviks Musteri AB have an undesirable flavor of yeast. As a step in the development to reduce this off-flavour the wine flavor was analyzed by gas chromatography-mass spectrometry (GCMS) with headspace solid-phase microextraction (HS-SPME). Two other wines without the flavor of yeast where analyzed as references. Samples from the production step prior to clarification where also analyzed. Through matching against mass spectrum library, retention index and in some cases references a total of 37 volatile compounds were identified in the apple wines. Some uncertainty in the relative quantification of a few compounds was caused by insufficient clearance (deadsorption) of the SPME-fiber. When comparing the different wines the compounds were divided into groups: key compounds, ethyl esters, derivatives of 3-methyl-1-butanol, other compounds: group 1 and other compounds: group 2. In each group the percent area for each compound was calculated. Comparing the percent area of each wine showed that the samples prior to clarification contains a higher number of volatile compounds e.g. ethyl esters and 3-methylbutanol derivatives than the final wine products. The comparisons also revealed differences between the wines. The results from the analyses indicated that the compounds that hypothetically contribute to the yeast-flavor could be 2-phenylethanol; 3-methylbutanoic acid; 2-methyl-1-butanol; 2-phenylacetaldehyde och 2-methylthiolan-3-one. The results need to be verified e.g. by an odor panel if they are going to be useful for Kivik Musteri AB in its effort to solve the taste problem in the wine.

  • 41.
    Lindh Dillon, Beatrice
    Linnéuniversitetet, Fakulteten för Hälso- och livsvetenskap (FHL), Institutionen för kemi och biomedicin (KOB).
    Kan marinering av kött reducera uppkomsten av heterocykliska aminer vid tillagning?: En litteraturstudie2019Självständigt arbete på grundnivå (kandidatexamen), 10 poäng / 15 hpStudentuppsats (Examensarbete)
    Abstract [sv]

    Bakgrund: Över 20 mutagena ämnen har detekterats i tillagade livsmedel. Till dessa räknas heterocykliska aminer. Studier har visat att dessa aminer kan orsaka mutationer och därmed öka risken för att utveckla cancer. Heterocykliska aminer bildas under tillagning av kött i höga temperaturer genom Maillardreaktionen.

    Syfte: Syftet med denna litteraturstudie var att se om marinering med öl, vin eller örtkryddor kan minska bildningen av heterocykliska aminer vid tillagning av kött.

    Metod: Denna studie är en litteraturstudie med ett urval av artiklar från databaserna PubMed och Web of Science. Totalt inkluderades 6 artiklar varav 3 artiklar studerade marinering med öl/vin och 3 studerade marinering med örtkryddor och örtextrakt.

    Resultat: Samtliga studier som undersöktes visade att marinering har en reducerande effekt på mängden heterocykliska aminer som bildas vid tillagning. Den mest troliga hypotesen om mekanismen är att effekten beror på den antioxidativa förmågan hos marinaderna. Ett exempel är en marinad med kombinationen gurkmeja och citrongräs som reducerade koncentrationen heterocykliska aminer med 94,8%.

    Slutsats: Marinering med öl, vin eller örtkryddor visades effektivt reducera mängden heterocykliska aminer. Stora reducerande effekter detekterades i marinader med gurkmeja, citrongräs, ingefära och mörk lager. Mer forskning behövs för att fastställa om reduktionen är kopplad till den antioxidativa effekten hos marinaderna

  • 42.
    Lindholm, Martin
    et al.
    Växjö universitet, Fakulteten för matematik/naturvetenskap/teknik, Institutionen för teknik och design.
    Lundhag, Fredrik
    Växjö universitet, Fakulteten för matematik/naturvetenskap/teknik, Institutionen för teknik och design.
    Förslag till nytt utförande av fasta ställbara fläkthjul2008Självständigt arbete på grundnivå (yrkesexamen), 10 poäng / 15 hpStudentuppsats
    Abstract [sv]

    Examensarbetet går ut på att frambringa några principkonstruktioner till axialfläktar med fasta inställbara skovlar åt

    FläktWoods. Fläktarna det rör sig om är stora industrifläktar med en diameter mellan en och fem meter, som används för att

    till exempel transportera ner luft i gruvor. Endast förslag till principkonstruktioner tas fram och ej en färdig produkt, syftet

    med rapporten är i första hand att ge FläktWoods konstruktörer ett annat synsätt på problemet. Två olika delar av fläkten

    undersöks, dels fästet av skoveln på hjulet, dels själva hjulet i sig. Tillvägagångssättet är att från formulerat problem tas

    först några förslag fram, de utvärderas sedan och de bästa går vidare till nästa steg. Utvärderingen sker med hjälp av

    produktförslagsdiagram samt genom diskussion med berörda parter. Efter det ritas några detaljerade versioner av de bästa

    förslagen upp, vilka sedan är grunden för kraftanalyserna. Analyserna visar var de högsta spänningarna befinner sig och var

    den svaga länken i konstruktionen är.

    Avgränsningar inom arbetet är att endast en statisk dragkraft appliceras på modellerna under analyserna och ej någon

    dynamisk kraft. Ytterligare en avgränsning är att vid kraft/spänningsanalyserna undersöks endast en del av fläkten, som

    motsvarar ett fläktblad som är fäst vid en rigid del av ringen.

    Resultatet visar att det endast är i några få punkter och områden som kraftansträngningen blir för höga i

    principkonstruktionerna för det valda materialet.

  • 43.
    Magnusson, Pontus
    et al.
    Växjö universitet, Fakulteten för matematik/naturvetenskap/teknik, Institutionen för teknik och design.
    Johansson, Markus
    Växjö universitet, Fakulteten för matematik/naturvetenskap/teknik, Institutionen för teknik och design.
    Design av detalj till skidlift: PolePosition2008Självständigt arbete på grundnivå (kandidatexamen), 10 poäng / 15 hpStudentuppsats
    Abstract [sv]

    Den här rapporten innehåller ett projekt, framtagningen av en stavhållare till en skidlift av typen sittlift. Projektet har utförts på Växjö universitet med stöd från handledare och i samarbete med företaget Ackurat Industriplast AB. Projektet omfattar tio veckors arbete och är på C-uppsatsnivå utfört av två studenter med högskoleingenjörsutbildning med inriktning produktutveckling & industriell design.

    Då ingen produkt av det här slaget existerar innefattar projektet alla steg i produktutvecklingen från förstadiet till färdig produkt. Stavhållaren är tänkt att formsprutas i plast. Stavhållaren skall placeras på liftsolens skyddsarm där det i nuläget finns reklamskyltar. Tanken är att stavhållaren skall integreras med reklamskylten. Produkten skall klara av den tuffa miljö den kommer att utsättas för, vilket ställer krav på material och konstruktion. Även det estetiska uttrycket är av vikt och produkten är tänkt att tala om vad den ska användas till.

    Syftet med projektet är att förbättra en produkt som exponerar reklam och integrera en funktion vilken kommer underlätta för alpinsportare. Metoden som använts genomgående i projektet är tillämpad kunskap om produktutveckling som erhållits under utbildningen. Metoden har använts för att inte missa någon viktig del i processen.

  • 44.
    Maunder, Peter
    et al.
    University of Exeter, UK.
    Finglas, Paul M.
    Norwich Laboratory, UK.
    Mallet, Anthony I.
    University of London, UK.
    Mellon, Fred A.
    Norwich Laboratory, UK.
    Razzaque, M. Aaqib
    University of London, UK.
    Ridge, Brian
    University of Exeter, UK.
    Vahteristo, Liisa
    Norwich Laboratory, UK.
    Witthöft, Cornelia M.
    Norwich Laboratory, UK.
    The synthesis of folic acid, multiply labelled with stable isotopes, for bio-availability studies in human nutrition1999Ingår i: Journal of the Chemical Society-Perkin Transactions 1, ISSN 0300-922X, nr 10, s. 1311-1323Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    Two different methods for the synthesis of folic acid, which are suitable for the incorporation of compounds multiply labelled with stable isotopes, are described. The first method is based on the use of a novel reductive amination to link 2-acetylamino-4-hydroxy-6-formylpteridine with p-aminobenzoyl-L-glutamic acid. The second method is based on the penultimate formation of an amide bond between N-2-acetyl-N-10-trifluoroacetylpteroic acid and dimethyl L-glutamate. Both methods have been used to transform [C-13(6)]aniline into folic acid, labelled with [C-13(6)] in the p-aminobenzoate moiety, and [3,3,4,4-H-2(4)]-L-glutamic acid into folic acid, labelled with [H-2(4)] in the glutamate moiety. Doubly labelled [C-13(6), H-2(4)]-p-aminobenzoyl-L-glutamate has also been prepared by the former method.

  • 45.
    Nicolas, Geneviève
    et al.
    International Agency for Research on Cancer, France.
    Witthöft, Cornelia M.
    Swedish University of Agricultural Sciences, Uppsala.
    Vignat, Jérôme
    International Agency for Research on Cancer, France.
    Knaze, Viktoria
    International Agency for Research on Cancer, France.
    Huybrechts, Inge
    International Agency for Research on Cancer, France.
    Roe, Mark
    Institute of Food Research, Norwich Research Park, UK.
    Finglas, Paul
    Institute of Food Research, Norwich Research Park, UK.
    Slimani, Nadia
    International Agency for Research on Cancer, France.
    Compilation of a standardised international folate database for EPIC.2016Ingår i: Food Chemistry, ISSN 0308-8146, E-ISSN 1873-7072, Vol. 193, s. 134-140Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    This paper describes the methodology applied for compiling an "international end-user" folate database. This work benefits from the unique dataset offered by the European Prospective Investigation into Cancer and Nutrition (EPIC) (N=520,000 subjects in 23 centres). Compilation was done in four steps: (1) identify folate-free foods then find folate values for (2) folate-rich foods common across EPIC countries, (3) the remaining "common" foods, and (4) "country-specific" foods. Compiled folate values were concurrently standardised in terms of unit, mode of expression and chemical analysis, using information in national food composition tables (FCT). 43-70% total folate values were documented as measured by microbiological assay. Foods reported in EPIC were either matched directly to FCT foods, treated as recipes or weighted averages. This work has produced the first standardised folate dataset in Europe, which was used to calculate folate intakes in EPIC; a prerequisite to study the relation between folate intake and diseases.

  • 46.
    Nilsson, Ulf
    Växjö universitet, Fakulteten för matematik/naturvetenskap/teknik, Institutionen för teknik och design.
    PLAST, LJUS OCH EN SVAN2008Självständigt arbete på grundnivå (kandidatexamen), 10 poäng / 15 hpStudentuppsats
    Abstract [en]

    I dagsläget är den hållbara utvecklingen hetare än någonsin. Det rör sig inte om en ekologisk trend utan ett faktum, vi måste ta ansvar för våra handlingar. Projektet resulterar i ett formförslag på en golvarmatur i plast som möter Svanenmärkningens kriterier.

  • 47.
    Pavlovic, Mirjana
    et al.
    Univ Belgrade, Serbia.
    Witthöft, Cornelia M.
    Swedish Univ Agr Sci.
    Hollman, Peter
    Wageningen Univ, Netherlands.
    Hulshof, Paul J. M.
    Wageningen Univ, Netherlands.
    Glibetic, Maria
    Univ Belgrade, Serbia.
    Porubska, Janka
    VUP Food Res Inst, Slovakia.
    Pepping, Fre
    Wageningen Univ, Netherlands.
    Oshaug, Arne
    Akershus Univ Coll, Norway.
    Training and capacity building in central and eastern Europe through the EuroFIR and CEE networks2009Ingår i: Food Chemistry, ISSN 0308-8146, E-ISSN 1873-7072, Vol. 113, nr 3, s. 846-850Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    Capacity building in food and nutrition aims to enhance knowledge and support infrastructural development in this field. International Network of Food Data Systems (INFOODS) was established on the basis of the recommendations of an international group convened under the auspices of the United Nations University (UNU). The European Food Information Resource Network (EuroFIR, Network of Excellence) aims to develop and integrate food composition data through Europe including CEE countries. EuroFIR, joined forces with the United Nations University/UN System Standing Committee on Nutrition, in capacity building. Inventories have been initiated by EuroFIR on food composition data base status and on capacity development needs. The inventories showed that many activities are already ongoing, providing a good potential for developments needed. Substantial differences exist between the countries, including lack of understanding about the concepts and what quality implies. Assessing the quality, frequency of the capacity development activities and the number of staff trained is needed. Several countries lacked adequate information: 6 of 8 had established Food Composition Databases, but none had electronic versions of the Food Composition Databases. Most had national databases, but needs for additional equipment seems considerable. Education, training, workshops, networking and sharing of experiences were cross-cutting themes for most countries. It is concluded that capacity development is a long-term, continuing process, with policies, plans, and activities and should have national priority. Special attention should be given to the capacity development dimensions generated by global and European strategies. Capacity development networks would be important tools in addressing present and future needs in various Countries. The EuroFIR training and exchange program is a valuable tool in achieving this. (C) 2008 Elsevier Ltd. All rights reserved.

  • 48.
    Rexhaj, Betim
    Linnéuniversitetet, Ekonomihögskolan (FEH), Institutionen för ekonomistyrning och logistik (ELO).
    Perishable Inventory Management Solutions and Challenges of Kosovo FFRs: Avoiding Product Expiration at Retails Shelves2019Självständigt arbete på avancerad nivå (masterexamen), 20 poäng / 30 hpStudentuppsats (Examensarbete)
    Abstract [en]

    Title: Perishable Inventory Management Solutions and Challenges of Kosovo FFRs. Avoiding Product Expiration at Retails ShelvesPurpose: In this thesis perishable inventory management solutions and challenges at Kosovo FFRs have been studied and identified. Hence, after identifying PIM solutions and challenges the research suggests ideas that will contribute to avoid the expiration of perishable products if selling them takes more time than their actual shelf life. This contributes to minimizing food waste in food supply chains and fresh food retailers.

    Methodology: Thesis consist of qualitative methods where multiple case studies in cooperation with Kosovo FFRs have been performed. Data collection methods included semi structured interviews, site visits and some financial data accessed from annual and government reports.

    Theory: Theoretical chapter has been developed from preexisting theory on perishable inventory management. Five phases of fresh food retailing inventory management have been developed and used as the basis for practical research. Moreover, part two of the theoretical chapter talks about the perishable inventory management challenges and is the basis for the second research question.

    Findings: The findings have shown that Kosovo FFRs use a mixture of PIM solutions with a focus on shelf life and replenishment solutions. The study also revealed that Kosovo FFRs are outdated regarding to product identification and software solutions, however, manage to perform somehow satisfactorily. Consequently, because of the lack of contemporary identification technologies Kosovo FFRs PIM challenges where found to be related to data accuracy and real time data access.

  • 49.
    Röös, Elin
    et al.
    Swedish University of Agricultural Sciences, Sweden.
    Carlsson, Georg
    Swedish University of Agricultural Sciences, Sweden.
    Ferawati, Ferawati
    Linnéuniversitetet, Fakulteten för Hälso- och livsvetenskap (FHL), Institutionen för kemi och biomedicin (KOB).
    Hefni, Mohammed E.
    Linnéuniversitetet, Fakulteten för Hälso- och livsvetenskap (FHL), Institutionen för kemi och biomedicin (KOB). Mansoura University, Egypt.
    Stephan, Andreas
    Jönköping university, Sweden.
    Tidåker, Pernilla
    Swedish University of Agricultural Sciences, Sweden.
    Witthöft, Cornelia M.
    Linnéuniversitetet, Fakulteten för Hälso- och livsvetenskap (FHL), Institutionen för kemi och biomedicin (KOB).
    Less meat, more legumes: prospects and challenges in the transition toward sustainable diets in Sweden2018Ingår i: Renewable Agriculture and Food Systems, ISSN 1742-1705, E-ISSN 1742-1713, s. 1-14Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    The Western diet is characterized by high meat consumption, which negatively affects the environment and human health. Transitioning toward eating more plant-based products in Western societies has been identified as a key instrument to tackle these problems. However, one potential concern is that radically reducing meat in the current diet might lead to deficiencies in nutritional intake. In this paper, we explore a scenario in which meat consumption in Sweden is reduced by 50% and replaced by domestically grown grain legumes. We quantify and discuss the implications for nutritional intake on population level, consequences for agricultural production systems and environmental performance. The reduction in meat consumption is assumed to come primarily from a decrease in imported meat. We use data representing current Swedish conditions including the Swedish dietary survey, the Swedish food composition database, Statistics Sweden and existing life cycle assessments for different food items. At population level, average daily intake of energy and most macro- and micro-nutrients would be maintained within the Nordic Nutrition Recommendations after the proposed transition (e.g., for protein, fat, zinc, vitamin B12 and total iron). The transition would also provide a considerable increase in dietary fiber and some increase in folate intake, which are currently below the recommended levels. The transition scenario would increase total area of grain legume cultivation from 2.2% (current level) to 3.2% of Swedish arable land and is considered technically feasible. The climate impact of the average Swedish diet would be reduced by 20% and the land use requirement by 23%. There would be a net surplus of approximately 21,500 ha that could be used for bioenergy production, crop production for export, nature conservation, etc. Implementation of this scenario faces challenges, such as lack of suitable varieties for varying conditions, lack of processing facilities to supply functional legume-based ingredients to food industries and low consumer awareness about the benefits of eating grain legumes. In sum, joint efforts from multiple actors are needed to stimulate a decrease in meat consumption and to increase cultivation and use of domestically grown grain legumes.

  • 50.
    Röös, Elin
    et al.
    Swedish University of Agricultural Sciences, Uppsala.
    Karlsson, Hanna
    Swedish University of Agricultural Sciences, Uppsala.
    Witthöft, Cornelia M.
    Swedish University of Agricultural Sciences, Uppsala.
    Sundberg, Cecilia
    Swedish University of Agricultural Sciences, Uppsala.
    Evaluating the sustainability of diets-combining environmental and nutritional aspects2015Ingår i: Environmental Science and Policy, ISSN 1462-9011, E-ISSN 1873-6416, Vol. 47, s. 157-166Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    This study examined two methods for jointly considering the environmental impact and nutritional quality of diets, which is necessary when designing policy instruments promoting sustainable food systems. Both methods included energy content and 18 macro- and micronutrients in the diet, the climate impact, land use and biodiversity damage potential. In Method 1, the content of different nutrients in the diet was normalised based on recommended intake or upper levels for average daily intake and presented together with the environmental impacts, which were normalised according to estimated sustainable levels. In Method 2, the nutritional quality of different diets was considered by calculating their nutrient density score, and the environmental impact was then expressed per nutrient density score. Three diets were assessed; a diet corresponding to Nordic recommendations, the current average Swedish diet and a lifestyle Low Carbohydrate-High Fat (LCHF) diet. Method 1 clearly showed that the climate impact was far beyond the sustainable level for all diets, while land use was within the sustainability limit for the recommended diet, but not the other two. Comparisons based on nutrient density scores depended on the score used, but the current and LCHF diets had more impact than the recommended diet (less livestock products) for all but one score. Over- and under-consumption of nutrients were clearly shown by Method 1 but not possible to distinguish with Method 2, as normalisation was not possible, making it difficult to evaluate the absolute scale of the impacts when nutrient density scores were used. For quantitative information on the environmental and nutritional impacts of diets as support in decision-making processes, it is important that data presentation is transparent. There is limited value in reducing results to a low number of indicators that are easy to read, but difficult to interpret, e.g. nutrient density score. Method 1 allows combined assessment of diets regarding environmental impact and nutritional intake and could be useful in dietary planning and in development of dietary recommendations and other policy instruments to achieve more sustainable food systems. © 2014 Elsevier Ltd.

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