Sökning: "Glucans"

Visar resultat 6 - 10 av 15 uppsatser innehållade ordet Glucans.

1. 6. Functionality of oat based food ingredients

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

   Författare :Charlott Vikenborg; Fay Stensson; [2020]
   Nyckelord :Oat protein; beta-glucans; food technology; livsmedelsteknologi; Agriculture and Food Sciences; Technology and Engineering;

   Sammanfattning : This master thesis work was performed in collaboration with the agricultural cooperative Lantmännen. With the ambition to take a world leading role in the development of unique products based on oats, Lantmännen has developed two oat based powders; one protein powder, PrOatein™, and one β-glucan powder, PromOat®. LÄS MER

3. 7. How different fractions of soluble ß-glucans from oats affect staling of high oat flour containing breads

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

   Författare :Martin Jönsson; [2020]
   Nyckelord :ß-glucan; PromOat; Oat bread; Bread; Storage study; Food engineering; Livsmedelsteknik; Agriculture and Food Sciences; Technology and Engineering;

   Sammanfattning : Introduction. Bread is one of the most consumed foods in the world today. It is also the cause for major food waste streams. Most breads have turned into high glycaemic index products with low nutritional value. LÄS MER

4. 8. An evaluation of the role of PromOat® on the stability of oil-in-water emulsions

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

   Författare :Bernardo Paul; [2020]
   Nyckelord :oat β-glucans; emulsion stability; critical overlap concentration; droplet profiling; depletion; food technology; livsmedelsteknologi; Technology and Engineering;

   Sammanfattning : Background. In the past years, there has been a major shift towards the consumption of healthier, more sustainable, and more convenient food products. These trends have triggered a response from the food industry, instigating the reformulation of several products. LÄS MER

5. 9. Analysis of mixed-linkage (1-3, 1-4)-β-D-glucan in Swedish cereal cultivars and bread

   Kandidat-uppsats, Örebro universitet/Institutionen för naturvetenskap och teknik

   Författare :Thea Björklund; [2019]
   Nyckelord :β-glucan; dietary fibers; cereals; rye; wheat; Swedish cultivars.;

   Sammanfattning : β-glucans are unavailable carbohydrates and a dietary fiber that cannot be readily metabolized by our own bodies’ enzymes in the gastrointestinal tract. They are instead metabolized by our microbiota in the large intestine, were they have multiple health benefits. They help with keeping the microbiota in balance and regulating our immune system. LÄS MER

7. 10. Water holding capacity and viscosity of ingredients from oats : the effect of b-glucan and starch content, particle size, pH and temperature

   Kandidat-uppsats, Linnéuniversitetet/Institutionen för kemi och biomedicin (KOB)

   Författare :Sofia Berggren; [2018]
   Nyckelord :Oats; β-glucan; water holding capacity; viscosity; Solvent Retention Capacity; Rapid Viscosity Analyzer;

   Sammanfattning : Oats is a crop that contains a high amount of fiber, protein and fat, but like all other crops it contains mostly starch. In this study the focus has been oat flours and brans with different b-glucan content. LÄS MER