Sökning: "Glucans"

Visar resultat 11 - 15 av 15 uppsatser innehållade ordet Glucans.

  1. 11. Physico-Chemical Properties, Probiotic Survival and Sensory Acceptability of a Liquid Oats-Based Beverage

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

    Författare :Evangelia Mitsou; [2017]
    Nyckelord :oat based drink; nordic berries; probiotic; synbiotic; Prevotella copri; nutritional analyses; carbohydrates; protein; fat; fibres; viscocity; beta glucans; β-glucans; shelf life; microbial analysis; sensory analysis; innovation; product development; food engineering; livsmedelsteknik; Technology and Engineering;

    Sammanfattning : In the present thesis were studied oat based real fruit puree products. The aim was to create a new synbiotic beverage by combining the health benefits of the probiotic bacterial strain with the prebiotic ones derived from the β-glucans in oats. LÄS MER

  3. 12. Enzyme-aided production of lipid emulsifiers from side-streams of the food industry: rapeseed press cake and oat oil

    Master-uppsats, Lunds universitet/Bioteknik (master)

    Författare :Renske Bouma; [2017]
    Nyckelord :Lipid emulsifiers; enzymes; side-streams food industry; rapeseed press cake; oat oil; Technology and Engineering;

    Sammanfattning : The goal of this thesis project was to utilize side-streams of the food industry, namely rapeseed cake and oat oil, by enzyme-aided production of lipid emulsifiers. The first objective was to extract lipids from the rapeseed press cake and increase protein yield, by adding an enzymatic step to the already existing protein extraction procedure developed by the food department of Lund University. LÄS MER

  4. 13. Incorporation of oat β-glucan in pasta and the effect on product quality

    Master-uppsats, SLU/Dept. of Food Science

    Författare :Tove Brandstedt; [2013]
    Nyckelord :oat; β-glucan; pasta; cooking quality; prebiotic; functional food;

    Sammanfattning : Consumers’ growing interest in healthy food products has opened up a new market for the food industry. In an attempt to exploit this market there is a constant search for health promoting ingredients which can be incorporated into functional food products. LÄS MER

  5. 14. Factors affecting Agrobacterium transformation in oat

    Master-uppsats, SLU/Plant Breeding and Biotechnology (until 121231)

    Författare :Emelie Ivarson; [2011]
    Nyckelord :Factors; Transformation; Oat; Agrobacterium; Avena sativa;

    Sammanfattning : Oat (Avena sativa L.) is one of the crops that have been cultivated by mankind for the longest time (Lásztity, 1998) and today it is an important and traditional agricultural crop in Northern Europe (Bräutigam et al., 2005). In Sweden, most of the oat is used as feed (Bräutigam et al. LÄS MER

  7. 15. Hydrolysis and glycosynthase activity studies of laminarinase, Lam16A, wildtype and its catalytic deficient mutants E115G, E115S and E120A from Phanerochaete chrysosporium

    L3-uppsats, SLU/Dept. of Molecular Biosciences

    Författare :Zarah Forsberg; [2009]
    Nyckelord :Laminarinase 16A Lam16A ; β-glucans; glycoside hydrolases; catalytic deficient mutants; glycosynthases activity; circular oligosaccharides; HPLC; external nucleophiles;

    Sammanfattning : Laminarinase 16A from Phanerochaete chrysosporium is a 36 kDa enzyme with typical endo-β-1,3(4)-glucanase activity, belonging to family 16 of glycoside hydrolases. The catalytic amino acids in the active site are identified as nucleophile Glu 115 and acid/base Glu 120. LÄS MER