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Fermentation as a Means of Optimizing the Glycaemic Index - Food Mechanisms and Metabolic Merits with Emphasis on Lactic Acid in Cereal Products

In current recommendations from FAO/WHO, foods that elicit low glycaemic responses and thus have low glycaemic indices (GIs) are advocated. The rationale for this recommendation is that low-GI diets have been shown to reduce risk factors for e.g. type II diabetes and cardiovascular disease. A major problem in this context is that most important starch rich staple foods in our diet, such as potato

Review of Computer Based Methods for Modeling and Simulating Critical infrastructures as Socio-Technical Systems

The paper presents a review of the scientific literature on computer modeling of socio-technical systems. The aim is to briefly review and discuss modeling approaches that are suitable for the simulation of socio-technical systems, specifically in the context of risk and vulnerability analysis of critical infrastructures. It is found that seven main socio-technical modeling approaches can be disce