Sökning: "livsmedelsteknik"

Visar resultat 1 - 5 av 62 uppsatser innehållade ordet livsmedelsteknik.

  1. 1. NMR Study on the Aggregation Behavior of the Therapeutic Peptide Carbetocin

    Master-uppsats, Lunds universitet/Livsmedelsteknik och nutrition (master)

    Författare :Frida Terne; [2018]
    Nyckelord :Pharmaceutical Technology; läkemedelsteknologi; Chemistry;

    Sammanfattning : Carbetocin is an uncharged cyclic therapeutic peptide with a tendency to aggregate in solution. Aggregation is undesirable since it, for example, can lead to loss of pharmaceutical effects. To gain a better understanding of peptide aggregation, along with a potential to develop better drug formulations, aggregation of carbetocin was studied. LÄS MER

  2. 2. Light stability of purple corn anthocyanins microencapsulated with different wall materials

    Master-uppsats, Lunds universitet/Livsmedelsteknik och nutrition (master)

    Författare :Yang Cai; [2018]
    Nyckelord :Anthocyanin; micro-encapsulation; SEM; micro-encapsulation efficiency; HPLC; degrading rate; food technology; livsmedelsteknologi; Technology and Engineering;

    Sammanfattning : Anthocyanin, a subgroup of flavonoids, is one of the most extensively distributed plant-based components (Pedreschi R,2007). What impedes a broader industrial adoption of anthocyanins is its poor stability. Micro-encapsulation is one of the most popular techniques to protect the anthocyanins from oxidation. LÄS MER

  3. 3. Study of the preparation of a stable foam

    Master-uppsats, Lunds universitet/Livsmedelsteknik och nutrition (master)

    Författare :Anh Nguyen; [2018]
    Nyckelord :Foam; scaling; mixing; agitation; downscaling; stability; consistency; overrun; foaming; colloids; powder mixing; pharmaceutical technology; läkemedelsteknologi; Technology and Engineering;

    Sammanfattning : On a daily basis, abdominal examinations with x-ray imaging are run at hospitals for diagnosis of abdominal diseases. To enable doctors to visualize organs and tissues on an x-ray image with colors based on the radiodensity, the patient needs to drink an oral contrast that fills up the digestive system. LÄS MER

  4. 4. Application of pulsed electric fields and vacuum impregnation to improve the freezing tolerance of fresh Origanum vulgare leaves

    Master-uppsats, Lunds universitet/Livsmedelsteknik och nutrition (master)

    Författare :Iliana Karasa; [2018]
    Nyckelord :Oregano leaves; Freezing; Freezing tolerance; Pretreatments; Vacuum Impregnation; Pulsed electric fields; food engineering; livsmedelsteknik; Agriculture and Food Sciences; Technology and Engineering;

    Sammanfattning : One of most ancient food preservation methods is freezing because there are not caused significant changes the sensory characteristics and nutritional value of foods. Last decade, have been made great steps for the optimization of freezing tolerance of fresh vegetables, fruits and species. LÄS MER

  5. 5. Homogenization of tomato and apricot juice concentrate and a sensory analysis of its effect

    Master-uppsats, Lunds universitet/Livsmedelsteknik och nutrition (master)

    Författare :Ulrich Hermann Koppmaier; [2018]
    Nyckelord :Homogenization; Fruit juice; Fruit juice concentrate; Tomato; Apricot; sensory analysis; food engineering; livsmedelsteknik; Technology and Engineering; Agriculture and Food Sciences;

    Sammanfattning : Juice homogenization is mostly done to create smaller fiber particles, which reduces the sedimentation velocity to a lower level. So far, fruit juice concentrate is diluted to juice before it is homogenized. LÄS MER


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