Sökning: "Agar-Agar"

Hittade 3 uppsatser innehållade ordet Agar-Agar.

  1. 1. Effects of polysaccharides and protein on rheological properties of a baobab-based sauce : cookable with sustained rheological properties

    Master-uppsats, SLU/Department of Molecular Sciences

    Författare :Nora Ängmo; [2022]
    Nyckelord :Baobab fruit pulp; Rheology; Central Composite Design; viscosity; Protein; Pectin; Agar Agar; Experimental Design; Cookable;

    Sammanfattning : Plant-based sustainable and nutritional food are a recent, growing trend setting out new opportunities for operators in the food value chain to ensure and reduce emissions from the global food production. Baobab (Adansonia digitata L.) fruit pulp, approved as a novel food, is rich in dietary fibres, antioxidants, and minerals. LÄS MER

  3. 2. Research on the viability of the use of rigid gels for the cleaning of water-gilded surfaces

    Master-uppsats, Göteborgs universitet/Institutionen för kulturvård

    Författare :Ana Vega Ramiro; [2021-10-01]
    Nyckelord :Water-gilding; Gels; Agar-Agar; Borax; SEM;

    Sammanfattning : As the Getty Institute of conservation and other researchers said, studies are absent regarding cleaning gilded surfaces. These surfaces are extraordinarily complex to clean due to their water-sensitive nature. LÄS MER

  4. 3. REMOVAL OF PRESSURE-SENSITIVE LABELS FOR LIBRARY APPLICATION A Study of the Use of Agar as a Solvent Gel

    Kandidat-uppsats, Göteborgs universitet/Institutionen för kulturvård

    Författare :Alexandra Tengelin; [2017-06-27]
    Nyckelord :self-adhesive labels; pressure-sensitive adhesive; agar gel; agarose; ATR-FTIR; paper conservation;

    Sammanfattning : The purpose of this study was to investigate pressure-sensitive labels for library application, techniques, and considerations for their removal from paper substrates. The aim was to use information from the literature to design a method for the removal of pressure-sensitive labels from paper covered half bindings using agar, commonly known as agar-agar, as a solvent gel. LÄS MER