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- Iversen, Kia Noehr, 1987, et al.
(författare)
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Appetite and Subsequent Food Intake Were Unaffected by the Amount of Sourdough and Rye in Soft Bread-A Randomized Cross-Over Breakfast Study
- 2018
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Ingår i: Nutrients. - : MDPI AG. - 2072-6643 .- 2072-6643. ; 10:11
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Tidskriftsartikel (refereegranskat)abstract
- Sourdough fermented bread has been suggested to have beneficial health effects, in part mediated by increased satiety in the postprandial phase, but only limited research has been conducted to verify this. The current study aimed to investigate the effect of the amounts of sourdough and rye in soft bread on postprandial appetite. On 6 occasions, 23 healthy volunteers consumed 5 different test breads, with varying amount of rye and sourdough, and a yeast-fermented refined wheat control bread as part of a breakfast meal. The sourdough ranged between 9⁻51% of dough weight and rye content between 35⁻48% of flour weight. Appetite was recorded using visual analogue scales from immediately before breakfast and every 30 min the following 4 h. An ad libitum lunch was served 4 h after the breakfast meal, from which voluntary energy intake was measured. While some of the test breads resulted in lower hunger ratings and increased sense of fullness compared to the refined wheat bread, there were no differences between the test breads. The content of rye in the test breads differed within a narrow range, which might explain the lack of a consistent effect of rye on appetite. Microstructural examination of the test breads showed an increased aggregation of proteins in the breads with high content of sourdough, indicating additional changes to the breads, beyond change in pH, which may counteract the potential effect of decreased pH in the bread on appetite. In conclusion, our study does not support an effect of sourdough on appetite and ad libitum food intake.
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- Johansson, Anders, et al.
(författare)
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Technical feasibility and ambulance nurses’ view of a digital telemedicine system in pre-hospital stroke care – A pilot study
- 2019
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Ingår i: International Emergency Nursing. - : Elsevier BV. - 1755-599X. ; 44, s. 35-40
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Tidskriftsartikel (refereegranskat)abstract
- Background: High-quality telemedicine in cases of suspected stroke has comparable precision with on-site medical examinations. A novel technical concept was developed in order to deliver a video/audio system to achieve more efficient patient assessment and diagnostic support. Aims and objectives: The aim of the present pilot-study was to evaluate in a clinical setting the quality of a linked image and sound transmission in the prehospital assessment of patients with suspected stroke. In addition, we wanted to elucidate how ambulance nurses experienced the use of this innovative technology. Design: The study used a quantitative method using questionnaires with fixed response options, combined with a qualitative approach to assess complementary statements of prehospital emergency care nurses (PEN)that had used the system. Methods: The study was conducted in one ambulance care office and one hospital in southern Sweden. Six PEN and one neurological specialist (Dr)expressed their perceptions based on 11 cases with suspected stroke. Responses were assessed in the dimensions of the technology (Dr – image quality/sound quality; Dr and PEN), safety, sense of increased control and uniform assessment. A questionnaire technique was used, complemented with a qualitative part of the content analysis (PEN views). Results: In the technology dimension, the Dr evaluated the image quality as Very good to Good (100%)while 75% of PEN answered that the digital stroke concept felt reliable to use and the digital stroke assessment is believed to increase uniform assessment. Asked if the present digital concept should be further developed and if further digital systems should be developed in general, the PEN were split in their responses (50 vs 50%), which could be related to a conception of unclear efficacy of the concept. Descriptions of the decisive comments emerged in three categories; Minor operating interference, Physician's competence crucial and Unclear efficacy. Conclusion: All respondents seem to have confidence in the assessed digital stroke concept. The image quality is perceived suitable in the assessment situation but the nurses expressed ambiguity about the efficiency of the entire concept. The ambulance nurses also highlighted the physician's skills and personality as important factors for further development of the concept.
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- Johansson, Daniel, et al.
(författare)
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Larger particle size of oat bran inhibits degradation and lowers extractability of β-glucan in sourdough bread – Potential implications for cholesterol-lowering properties in vivo
- 2018
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Ingår i: Food Hydrocolloids. - : Elsevier BV. - 0268-005X .- 1873-7137. ; 77, s. 49-56
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Tidskriftsartikel (refereegranskat)abstract
- Increased digesta viscosity is considered the mechanism underlying the cholesterol-lowering effect of oat β-glucan. Viscosity is mainly related to the molecular weight and concentration of solubilized β-glucan in the digesta and these should therefore be maintained at sufficiently high levels. Bread that includes oat bran is a potential source of β-glucan, but the baking process leads to degradation by β-glucanases present in the flours. In the current study, we investigated the effect of fermentation time as well as of particle size and content of oat bran in breads on the molecular weight, solubility and extract viscosity of β-glucan. Furthermore, we estimated the potential of the breads to have a cholesterol-lowering effect by comparison of molecular weight, solubility and extract viscosity of β-glucan with those of products known to have an effect in vivo. Longer fermentation time and smaller particles were found to lead to lower molecular weight of β-glucan. However, smaller particles also increased its extractability, leading to an overall increase in extract viscosities compared with coarse particles. Bread with the inclusion of 30% finely-milled, but not coarse oat bran was found to induce extract viscosity with the potential of producing a cholesterol-lowering effect despite more degraded β-glucan.
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- Viklund Tallgren, Mikael, 1983, et al.
(författare)
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A BIM-supported framework for enhancing joint planning in construction
- 2015
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Ingår i: Beetz, J., van Berlo, L., Hartmann, T., Amor, R., Proceedings of the 32nd CIB W78 Conference 2015, 27th-29th 2015, Eindhoven, The Netherlands. ; , s. 696-705
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Konferensbidrag (refereegranskat)abstract
- Modern construction planning philosophies, such as The Last Planner System (LPS), stipulate thatthose performing the work on site should participate in the planning. In this paper we describe andanalyze a variant of LPS that is currently in use in a Scandinavian construction company andexplore the possibilities to enhance the process by integrating the use of Building InformationModels (BIM). The study is based on the observations of three planning workshops together with aset of semi-structured interviews. Based on the analysis and findings from the workshops weoutline the theoretical design of a Computer-Supported Cooperative Work-System (CSCW) thatintegrates BIM more closely in the method.
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