Sökning: "Hydrocolloid"
Visar resultat 1 - 5 av 12 uppsatser innehållade ordet Hydrocolloid.
1. Addition of PromOat Beta-Glucan and Guar-gum to Gluten- Free Wheat Starch Pan Bread to increase Fiber while maintaining the Quality in Texture
Master-uppsats, Lunds universitet/Livsmedelsteknik och nutrition (master)Sammanfattning : Gluten-free products have gained great attention in the last few years due to the growing incidence of celiac disease and the intolerance to gluten. The project is aimed to investigate the effects of adding PromOat, a good source of B-glucan to increase the fiber content and Guar-Gum to overcome the textural deformities in the gluten-free wheat starch Pan bread. LÄS MER
2. Utveckling av metoder för mätning av stabilitet hos hydrokolloider – Metylcellulosa som konsistensgivare i köttersättningsmix.
Kandidat-uppsats, Linnéuniversitetet/Institutionen för kemi och biomedicin (KOB)Sammanfattning : Emulsioner bildas då två vätskor som normalt sätt inte blandas med kraft vispas samman för att distribuera den ena vätskan i den andra. För att dessa vätskor inte efter avslutad vispning ska gå isär kan emulgeringsmedel tillsättas, till exempel polysackarider som hör till hydrokolloiderna. LÄS MER
3. Molecular Characterization of High β-Glucan Lines in Oats
Master-uppsats, Lunds universitet/Tillämpad biokemiSammanfattning : Oats (Avena sativa) are part of the cereal whole grain family, and their production is on the rise for the past few years due to extensive research done on the health benefits it can provide to humans. ScanOats project in Sweden is one of the research groups across the world that has done extensive work on oats. LÄS MER
4. An evaluation of the role of PromOat® on the stability of oil-in-water emulsions
Master-uppsats, Lunds universitet/Livsmedelsteknik och nutrition (master)Sammanfattning : Background. In the past years, there has been a major shift towards the consumption of healthier, more sustainable, and more convenient food products. These trends have triggered a response from the food industry, instigating the reformulation of several products. LÄS MER
5. The Effect of High Shear Mixers on Functionality of non-starch-based hydrocolloids
Master-uppsats, Lunds universitet/Livsmedelsteknik och nutrition (master)Sammanfattning : Hydrocolloids are commonly used food additives that help in modification of viscosity, texture and stability of different food products, for example, dressings, meat products, juice, dairy beverages, etc. The application for hydrocolloids is wide, but one of the problems associated with hydrocolloids is that it is difficult to disperse them homogeneously which limits its utilisation to the fullest. LÄS MER