Sökning: "xanthan gum"

Visar resultat 1 - 5 av 6 uppsatser innehållade orden xanthan gum.

  1. 1. Molecular Interactions Between Xanthan Gum, Psyllium, Milk Proteins and Starches, and Their Implications on Gluten-Free Bakery Products

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

    Författare :Carolin Bischoff; [2021]
    Nyckelord :Rheology; Xanthan gum; Gluten-Free; Food Technology; Technology and Engineering;

    Sammanfattning : Gluten in bread can cause severe health problems in patients with celiac disease. However, gluten-free substitutions often show impaired quality characteristic like a liquid dough because of a missing gluten-network or accelerated staling due to the high amount of gluten-free starch. LÄS MER

  3. 2. Ultrasonic Assisted Drying and its Effect on 3D Printability of Minced Beef and Other Foods

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

    Författare :Viktor Lindström; [2020]
    Nyckelord :Drying; Convection drying; Ultrasound; Ultrasonic drying; 3D-Printing; 3D-Printability; Food; Meat; Beef; Food technology; Livsmedelsteknologi; Technology and Engineering;

    Sammanfattning : The aim of this master thesis project was to investigate the impact on drying kinetics of ultrasound during air drying by a new ultrasonic transducer, on which a patent application has been filed by CSIRO. Convection drying using hot air is currently the conventional method of drying in the industry due to its simplicity and low cost. LÄS MER

  4. 3. Xanthan Gum : Fermentation of Xanthomonas Campestris

    Kandidat-uppsats, Malmö universitet/Fakulteten för hälsa och samhälle (HS)

    Författare :Evgenia Trudova; [2020]
    Nyckelord :Allergies; fermenter; Allergi; fermentering medium; Xantangummi; Xanthamonas campestris;

    Sammanfattning : Xanthan gum is one of the most common thickening agents used worldwide.The industrial manufacturing process of xanthan gum uses cheap, carbohydrate rich mediums for fermentation of the bacterium Xanthomonas campestris. LÄS MER

  5. 4. Formulation and evaluation of fast disintegrating tablets for a pharmaceutical product

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

    Författare :Anastasios Pitsiladis; [2019]
    Nyckelord :Tablets; albumen; xanthan gum; powder flow; compactability; tablet strength; disintegration time; tablet weight; foamability; foam stability; food technology; livsmedelsteknologi; Agriculture and Food Sciences; Technology and Engineering;

    Sammanfattning : A new pharmaceutical product suitable to act as a negative contrast agent for Computerized Scan (CT-scan) of the abdomen is under development. At the moment the product has the form of a powder, which when dispersed in water and whipped, gives a stable foam. LÄS MER

  7. 5. Technical and sensory improvements of a product containing pickled herring in thick sauce

    Master-uppsats, SLU/Dept. of Food Science

    Författare :Charlotte Svedberg; [2016]
    Nyckelord :product development; clupea harengus; sauce consistency; sensory analysis; rheology; xanthan gum; hydrocolloid;

    Sammanfattning : Herring aimed to be pickled is first marinated in a salt and acidic brine. The marinating process is crucial for preservation and for development of the flavor characteristic for pickled herring. Yet, a strong taste of salt and acid itself is not desired within the final product. LÄS MER