| 1. |
- Biörklund Helgesson, Maria, et al.
(författare)
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Verksamhetsberättelse Mat- och Måltidsvetenskap 2018
- 2019
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Rapport (populärvet., debatt m.m.)abstract
- Året inleddes med en ny organisation för Högskolan Kristianstad och bildandetav fyra nya fakulteter. Avdelningen för Mat- och måltidsvetenskapingår numera i Fakulteten för Naturvetenskap tillsammans med avdelningenför Datavetenskap och avdelningen för Miljö och biologi. Det varinte bara för HKR som det gångna året innebar organisatoriska förändringarutan även för vår avdelning.Bitte Müller Hansen gick i pension efter nästan tio år som programansvarigför Gastronomiprogrammet och avdelningschef. Bitte har betytt oerhörtmycket för utveckling av programmet och har lagt ner stort engagemangi såväl utbildningen, som i sina kontakter med studenter och medarbetsmarknaden.
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| 2. |
- Biörklund Helgesson, Maria, et al.
(författare)
-
Verksamhetsberättelse Mat- och Måltidsvetenskap 2018
- 2019
-
Bok (övrigt vetenskapligt/konstnärligt)abstract
- Året inleddes med en ny organisation för Högskolan Kristianstad och bildandetav fyra nya fakulteter. Avdelningen för Mat- och måltidsvetenskapingår numera i Fakulteten för Naturvetenskap tillsammans med avdelningenför Datavetenskap och avdelningen för Miljö och biologi. Det varinte bara för HKR som det gångna året innebar organisatoriska förändringarutan även för vår avdelning.Bitte Müller Hansen gick i pension efter nästan tio år som programansvarigför Gastronomiprogrammet och avdelningschef. Bitte har betytt oerhörtmycket för utveckling av programmet och har lagt ner stort engagemangi såväl utbildningen, som i sina kontakter med studenter och medarbetsmarknaden.
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| 3. |
- Biörklund Helgesson, Maria, et al.
(författare)
-
Verksamhetsberättelse Mat- och Måltidsvetenskap 2019
- 2020
-
Rapport (populärvet., debatt m.m.)abstract
- Under året som gått har mycket hänt och vi utvecklas vidare! Denna upplaga av Mat- och måltidsvetenskaps verksamhetsberättelse sammanfattar händelser och utveckling av ämnesområdet vid Högskolan Kristianstad under 2019. Ett år där alla medarbetare på avdelningen bidragit till att arbeta för visionen att vi ska ha en ledande position för framtidens mat och måltider genom attraktiva utbildningar, framgångsrik forskning och aktiv samverkan.
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| 4. |
- Biörklund Helgesson, Maria, et al.
(författare)
-
Verksamhetsberättelse Mat- och Måltidsvetenskap 2019
- 2020
-
Bok (övrigt vetenskapligt/konstnärligt)abstract
- Under året som gått har mycket hänt och vi utvecklas vidare! Denna upplaga av Mat- och måltidsvetenskaps verksamhetsberättelse sammanfattar händelser och utveckling av ämnesområdet vid Högskolan Kristianstad under 2019. Ett år där alla medarbetare på avdelningen bidragit till att arbeta för visionen att vi ska ha en ledande position för framtidens mat och måltider genom attraktiva utbildningar, framgångsrik forskning och aktiv samverkan.
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| 5. |
- Biörklund, Maria, et al.
(författare)
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Changes in serum lipids and postprandial glucose and insulin concentrations after consumption of beverages with beta-glucans from oats or barley: a randomised dose-controlled trial
- 2005
-
Ingår i: European Journal of Clinical Nutrition. - : Springer Science and Business Media LLC. - 1476-5640 .- 0954-3007. ; 59:11, s. 1272-1281
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Tidskriftsartikel (refereegranskat)abstract
- Objectives: To investigate side by side the effects on serum lipoproteins and postprandial glucose and insulin concentrations of beverages enriched with 5 or 10 g of beta-glucans from oats or barley. Design and setting: An 8-week single blind, controlled study with five parallel groups carried out at two centres under identical conditions. Interventions: During a 3-week run-in period all subjects consumed a control beverage. For the following 5-week period four groups received a beverage with 5 or 10 g beta-glucans from oats or barley and one group continued with the control beverage. Blood samples in weeks 0, 2, 3, 7 and 8 were analysed for serum lipids, lipoproteins, glucose and insulin. Postprandial concentrations of glucose and insulin were compared between control and the beverage with 5 g of beta-glucans from oats or barley. Results: Compared to control, 5 g of beta-glucans from oats significantly lowered total-cholesterol by 7.4% ( P<0.01), and postprandial concentrations of glucose ( 30 min, P = 0.005) and insulin ( 30 min, P = 0.025). The beverage with 10 g of beta-glucans from oats did not affect serum lipids significantly in comparison with control. No statistically significant effects compared to control of the beverages with barley beta-glucans were found. Conclusions: A daily consumption of 5 g of oat beta-glucans in a beverage improved the lipid and glucose metabolism, while barley beta-glucans did not.
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| 6. |
- Biörklund, Maria
(författare)
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Health Effects of Foods Enriched with Cereal beta-Glucans from Cereals
- 2005
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Doktorsavhandling (övrigt vetenskapligt/konstnärligt)abstract
- Since soluble fibre in the form of the cereal beta-glucans found in oats and barley has been shown to have a positive effect on lipid and glucose metabolism, people at risk of developing cardiovascular diseases or diabetes might benefit from that a variety of palatable food products containing beta-glucans being available to them. The aim of the papers presented in the thesis was to evaluate the metabolic effects on persons with hypercholesterolemia or type 2 diabetes of various new food prototypes supplemented by beta-glucans. The immunomodulating effects of oat beta-glucan in vitro were also investigated. In paper I, the total cholesterol (T-C) concentration after a daily intake of 3.5 g of beta-glucans contained in a fermented, ropy oat-based product was found to be significantly lower than in a control group. In the same study an oat-based product containing 3.0 g of beta-glucans did not significantly lower the serum lipid level. In paper II a beverage containing 5 g of beta-glucans from oats also significantly lowered the T-C concentration and the postprandial glucose and insulin response as compared with a control beverage. No significant serum lipid or postprandial changes as compared with control were obtained after the consumption of either 5 or 10 g of barley beta-glucans or 10 g oat beta-glucans. In paper III a soup enriched with 4 g of oat beta-glucans was found to lower T-C and LDL-C in healthy hyperlipidemic subjects, although the reductions did not differ significantly from those in a group consuming a control soup. In paper IV, the same beta-glucan-enriched soup was investigated in normocholesterolemic subjects with type 2 diabetes. The tricylglycerol concentration of was significantly reduced in the beta-glucan group but produced no significant improvement in HbA1c or LDL-C. The liquid products used in the studies were all enriched with low Mw beta-glucans, increasing the amounts that could be incorporated per serving. The major difference between the various studies was in the method of administering the products: several servings per day in papers I and II but only once a day in papers III and IV. It could be of further interest to study the optimal mode of consuming beta-glucans and whether barley beta-glucans per se are less effective than oat beta-glucans.
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| 7. |
- Biörklund, Maria, et al.
(författare)
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Serum Lipids and Postprandial Glucose and Insulin Levels in Hyperlipidemic Subjects after Consumption of an Oat beta-Glucan-Containing Ready Meal.
- 2008
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Ingår i: Annals of Nutrition and Metabolism. - : S. Karger AG. - 0250-6807 .- 1421-9697. ; 52:2, s. 83-90
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Tidskriftsartikel (refereegranskat)abstract
- Background/Aims: To investigate whether a daily intake of a nutrient-balanced ready meal containing 4 g of oat beta-glucans lowers total cholesterol (T-C) and low-density-lipoprotein cholesterol (LDL-C) in hyperlipidemic subjects and to evaluate its effect on postprandial glucose and insulin concentrations. Methods: A parallel, placebo-controlled trial was carried out in 43 healthy men and women with elevated serum cholesterol levels. During the 3-week run-in period, all subjects consumed daily a ready-meal soup, low in energy and fat and high in fiber but without oat beta-glucans. Subjects were then randomly assigned for the following 5-week intervention period to either continue consumption of the control soup or an equal soup supplemented with beta-glucan. Results: Consumption of the beta-glucan-enriched ready meal decreased T-C (0.22 +/- 0.41 mmol/l) and LDL-C (0.16 +/- 0.36 mmol/l), but the reductions were not significantly lower compared with control. After a meal with beta-glucan soup, neither postprandial glucose nor insulin concentrations were significantly different from those after a control soup. Conclusion: A daily dose of 4 g of oat beta-glucans incorporated into a healthy ready meal did not significantly lower T-C and LDL-C compared with an equal ready meal without beta-glucans. Thus, if a food product fulfils general healthy dietary recommendations it may not necessarily be a candidate for supplementation with beta-glucans. Copyright (c) 2008 S. Karger AG, Basel.
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| 8. |
- Cugnet-Anceau, Christine, et al.
(författare)
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A controlled study of consumption of beta-glucan-enriched soups for 2 months by type 2 diabetic free-living subjects
- 2010
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Ingår i: British Journal of Nutrition. - 1475-2662. ; 103:3, s. 422-428
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Tidskriftsartikel (refereegranskat)abstract
- Type 2 diabetes is associated with a higher cardiovascular risk and there has been a growing interest in using dietary intervention to improve lipid profile and glucose control. The present work aims at analysing the effects of the enrichment of a normal diet with beta-glucan (3-5 g/d) in free-living type 2 diabetic subjects for 2 months, using a palatable soup. This trial was a parallel, placebo-controlled, double-blinded randomised study performed in fifty-three type 2 diabetic subjects. During a 3-week run-in period, subjects daily consumed a ready meal control soup (without beta-glucan). For the following 8 weeks, Subjects were randomly assigned to consume daily either a control soup or a beta-glucan soup. Changes in lipid profile (total cholesterol (TC), HDL- and LDL-cholesterol (HDLc and LDLc), apo B and TAG) and in glucose control (HbA1c and fasting glucose) were measured. There was no significant alteration in lipid profile in the two groups (TC, HDLc. LDLc and apo B). TAG decreased significantly in the beta-glucan group compared with the control group (-0.12 (SD 0.38) v. 0.12 (SD 0.44)mmol/l, P=0.03). HbA1c and fasting glucose were not reduced in any group. A single daily ingestion of 3-5 g beta-glucan, as required by official dietary recommendations for 8 weeks did not change the lipid profile and HbA1c in type 2 diabetic subjects. To improve the metabolic profile of type 2 diabetic subjects in the long term, the quantity, the food vectors and the tolerability of P-glucan products may be re-evaluated.
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| 9. |
- Mårtensson, Olof, et al.
(författare)
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Fermented, ropy, oat-based products reduce cholesterol levels and stimulate the bifidobacteria flora in humans
- 2005
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Ingår i: Nutrition Research. - : Elsevier BV. - 0271-5317. ; 25:5, s. 429-442
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Tidskriftsartikel (refereegranskat)abstract
- This investigation determined the effects of fermented oat-based products containing both native and microbial beta-glucans on plasma lipids and on fecal total bacterial count and Bifidobacterium ssp. The study was randomized, double blind with 3 parallel groups. Sixty-two free-living volunteers with moderately increased plasma cholesterol levels were recruited. In the final analysis, 56 subjects remained, as 6 subjects had left the study either due to lack of time (n = 2), unwillingness to continue the regimen (n = 2), or for other reasons (n = 2). During the first 3 weeks, all subjects received a fermented dairy-based product (control product, run-in period). On the following 5 weeks, I group continued with the control product, whereas the other 2 groups were given fermented oat-based products (intervention period, 3-3.5 g native beta-glucans per day). One of the oat products (ropy) was cofermented with an exopolysaccharide-producing strain, Pediococcus damnosus 2.6. A significant (P = .022) reduction in total cholesterol by 6% was observed in volunteers who had eaten the fermented, ropy, oat-based product compared with the control group. No other significant changes in plasma lipids were found. A significant increase in total bacterial count (P = .001) and Bifidobacterium ssp (P = .012) was observed in fecal samples from volunteers in the group who had eaten the fermented, ropy, oat-based product. This study shows that a fermented, ropy, oat-based product, containing both native and microbial glucans, can reduce the blood cholesterol level and also stimulate the bifidobacteria flora in the gastrointestinal tract. (c) 2005 Elsevier Inc. All rights reserved.
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| 10. |
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