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| 3. |
- Jönsson, Ann-Sofi, et al.
(författare)
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Fundamental principles of ultrafiltration
- 1990
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Ingår i: Chemical Engineering and Processing. - 0255-2701. ; 27:2, s. 67-81
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Tidskriftsartikel (refereegranskat)abstract
- Different theoretical models describing the influence of the operating parameters are treated in this paper. The osmotic pressure, gel layer and resistance in series models are presented. The influence of different operating parameters, such as the operating pressure, temperature, cross-flow velocity and concentration is demonstrated. The complex fouling phenomenon is reviewed. Finally, various pretreatment and cleaning operations are presented.
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| 4. |
- Jönsson, Ann-Sofi, et al.
(författare)
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Ultrafiltration applications
- 1990
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Ingår i: Desalination. - : Elsevier BV. - 1873-4464 .- 0011-9164. ; 77:1-3, s. 135-179
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Forskningsöversikt (refereegranskat)
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| 5. |
- Bjørn, Claus, 1944-2005
(författare)
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Mejeriernes bygninger 1882-1980
- 1994
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Ingår i: Kulturmiljövård. - Stockholm : Riksantikvarieämbetet. - 1100-4800. ; :6, s. 48-51
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Tidskriftsartikel (populärvet., debatt m.m.)abstract
- Omkring 1960 började nedläggningen av mejerier att ta fart i Danmark. 1955 fanns fortfarande drygt ettusen andels- och över 200 privata mejerier kvar. Inom de närmaste 20 åren kommer antalet att reduceras till ett tjugotal. När mejerierna inte längre används för sina ursprungliga ändamål och när koncentrationen ställt krav på nya, mycket stora anläggningar, kan man inte längre på avstånd identifiera ett mejeri - byggnadens säregna, traditionella utformning är borta.
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| 7. |
- Nyman, M, et al.
(författare)
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Fermentation of vegetable fiber in the intestinal tract of rats and effects on fecal bulking and bile acid excretion
- 1990
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Ingår i: Journal of Nutrition. - : Elsevier BV. - 0022-3166. ; 120:5, s. 66-459
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Tidskriftsartikel (refereegranskat)abstract
- The fermentative breakdown and fecal bulking capacity of dietary fiber from various vegetables (carrots, rutabagas, peas, green beans and Brussels sprouts) were evaluated in balance experiments in rats. The excretion of bile acids, protein and fat was also studied. The addition of blanched vegetables providing 10 g of fiber/100 g of diet caused a two-(rutabagas) to threefold (carrots) increase in fecal dry weight compared to that with a basal fiber-free diet. With green beans and Brussels sprouts, only about 25% of the fecal dry weight could be accounted for as fiber, whereas with the other investigated vegetables, 40-47% was fiber. Of the remaining part, 11% on average was fat, and 18% was crude protein. Fiber in carrots and peas was the least degraded, with approximately 47% of the polysaccharide intake being excreted in feces. By contrast, the breakdown of the fiber in green beans and Brussels sprouts was more extensive, with a mean of 23% of the polysaccharides being recovered. Among individual fiber constituents, glucose, mannose and uronic acids were least fermented, with considerable differences between vegetables. Total excretion of bile acids was reduced only when Brussels sprouts were added, whereas the concentration of fecal bile acids was lowered with all vegetables except rutabagas. However, no uniform change in fecal bile acid pattern could be detected.
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| 9. |
- Asp, Nils Georg, et al.
(författare)
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Physiological effects of cereal dietary fibre
- 1993
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Ingår i: Carbohydrate Polymers. - 0144-8617. ; 21:2-3, s. 183-187
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Tidskriftsartikel (refereegranskat)abstract
- Cereal dietary fibre constitutes about half of the total fibre intake in Sweden. The amount of fibre available is 21 g/person/day or 1·75 g/MJ. Increased faecal bulk and shortening of intestinal transit time are well-documented effects, that are inversely proportional to the fermentability of the dietary fibre. Wheat bran, oat husks, and corn bran are fibre sources with high bulking effect, whereas fibre from the endosperm of cereals is more extensively fermented. Resistant starch in processed cereals has properties similar to dietary fibre, and must be considered in analysis as well as regarding physiological effects of dietary fibre. Oat groats and oat bran have serum cholesterol lowering effects related to the viscous soluble β-glucans. Rye and barley contain similar levels of viscous soluble fibre but are not as thoroughly investigated. Effects on postprandial glucose and insulin levels are also partly related to viscous soluble dietary fibre, but structural properties in, e.g., whole kernels and pasta products are more important in this respect. Phytate in whole grain flour and bran preparations inhibits iron and zinc absorption in single meal tests. Its role for mineral status in persons consuming a mixed, Western diet remains to be established.
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| 10. |
- Berggren, Anna, et al.
(författare)
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Short-chain fatty acid content and pH in caecum of rats given various sources of carbohydrates
- 1993
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Ingår i: Journal of the Science of Food and Agriculture. - : Wiley. - 0022-5142 .- 1097-0010. ; 63:4, s. 397-406
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Tidskriftsartikel (refereegranskat)abstract
- The caecal content of short‐chain fatty acids (SCFA; acetic, propionic and butyric acid), caecal pH, fermentability and dry matter digestibility (DMD) were examined through balance experiments in rats fed 11 various indigestible carbohydrates. The following carbohydrate sources were incorporated into test diets: cellulose, oat husk, wheat bran, oat bran, pea fibre, linseed fibre, low methoxylated (LM)‐pectin, guargum, β‐glucans, neosugar and raffinose. The indigestible carbohydrates, except for those in wheat bran, oat husk and cellulose, were highly fermented, ie > 90%. Caecal pH varied between 5·6 and 7·8, with neosugar and raffinose causing the lowest pH and the fibre‐free diet and the diet with oat husk the highest. The caecal pool sizes of SCFA were highest with raffinose, β‐glucans, LM‐pectin, guargum and linseed fibre (335‐400 μmol) while pea fibre, wheat bran, oat bran and neosugar gave intermediate levels (137–227 μmol). The pool size with oat husk and cellulose was similar as with the basal diet (45–64 μmol). A high proportion of propionic acid was obtained with guargum and linseed fibre, whereas acetic acid was the predominant product in case of LM‐pectin. On the other hand, linseed fibre gave a remarkably low proportion of butyric acid. The quantity fermented and caecal pH correlated well to the amount of SCFA with most materials (r = 0·96 and r = −0·87, respectively), an exception was neosugar and in case of fermentability also oat bran. DMD values with most of the easily fermented carbohydrates were high (>96%). Exceptions were diets with β‐glucans and oat bran which caused low DMD values, about 93%. It is concluded that indigestible carbohydrates may differ in ability to lower caecal pH and to form SCFA during fermentation.
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