Sökning: "Mayonnaise"
Visar resultat 1 - 5 av 10 uppsatser innehållade ordet Mayonnaise.
1. The effect of high pressure homogenization on emulsions containing oat β-glucan : a study of viscosity, stability and molecular weight
Master-uppsats, Lunds universitet/Livsmedelsteknik och nutrition (master)Sammanfattning : This master thesis project has been conducted in cooperation with Lantmännen AB who are producers of PromOat® - an oat β-glucan powder concentrate. The main objective of this thesis was to investigate the properties of emulsions containing PromOat® oat β-glucan, focusing on the viscosity, stability, and molecular weight before and after high pressure homogenization (HPH) at pressures of 100, 150 and 200 bars. LÄS MER
2. Biocatalysis in Pickering emulsions
Master-uppsats, Lunds universitet/Bioteknik (master); Lunds universitet/Bioteknik (CI)Sammanfattning : Employing enzymes as catalysts in the production of chiral amines that are both used as building blocks and active pharmaceutical ingredients might be promising due to milder reaction conditions compared to non-biological catalysts, exclusion of heavy metals, high selectivity towards substrates and precision in chirality of the products. Transaminases are attractive for the use in this process. LÄS MER
3. Investigation of Physical Stability of Baobab Pulp Emulsion – for Food Application
Master-uppsats, Lunds universitet/Livsmedelsteknik och nutrition (master)Sammanfattning : Background and objectives Baonaise is a novel plant-based savoury sauce. Baonaise sauce base (BSB) is produced from baobab fruit pulp. Creaming and phase separation were observed in Baonasie from previous studies at the company. LÄS MER
4. Investigation of Physical Stability of Baobab Pulp Emulsion – for Food Application
Master-uppsats, Lunds universitet/Livsmedelsteknik och nutrition (master)Sammanfattning : Background and objectives Baonaise is a novel plant-based savoury sauce. Baonaise sauce base (BSB) is produced from baobab fruit pulp. Creaming and phase separation were observed in Baonasie from previous studies at the company. LÄS MER
5. Mayonnaise: Quality and Catastrophic Phase Inversion
Master-uppsats, Lunds universitet/Livsmedelsteknik och nutrition (master)Sammanfattning : In industrial production of mayonnaise it is important to both get a product of high quality and to avoid phase inversion. To investigate how the quality and phase inversion point are affected by changes in the production, a high shear mixer and an immersion blender were used to make mayonnaise. LÄS MER