Sökning: "carrageenan"

Visar resultat 1 - 5 av 7 uppsatser innehållade ordet carrageenan.

  1. 1. Formulation and characterisation of novel edible-packaging for fruits and vegetables

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

    Författare :Lola Sutton; Katerina Papa; [2023]
    Nyckelord :algae; edible packaging; carrageenan; cucumber; REL; oxidative stress; antioxidants; food engineering; Technology and Engineering;

    Sammanfattning : This master's thesis investigated the potential of algae raw materials, specifically k-carrageenan and to a lesser extent alginate, as film-forming ingredients for the development of a novel edible packaging solutions. The project involved the testing and characterisation of several active ingredients of algal and plant origins both as extracts and as ingredients in films. LÄS MER

  3. 2. Protein-based hydrogel electrolytes for stretchable Zn-ion batteries

    Master-uppsats, Linköpings universitet/Laboratoriet för organisk elektronik; Linköpings universitet/Tekniska fakulteten

    Författare :Lovisa Byström; [2023]
    Nyckelord :Hydrogel; gelatin; kappa-carrangeenan; Zn-ion battery; Kemisk biologi; Kemisk biologi;

    Sammanfattning : Stretchable aqueous-based Zn-ion batteries have shown promise as a sustainable and safe energy storage system for wearable electronics used in healthcare, sports, soft robotics, and prosthetics. A battery consists of the active electrode, electrolyte, current collector, and encapsulation. LÄS MER

  4. 3. The Effect of High Shear Mixers on Functionality of non-starch-based hydrocolloids

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

    Författare :Shruti Lalwani; Morvarid Khezri; [2019]
    Nyckelord :food technology; livsmedelsteknologi; Technology and Engineering;

    Sammanfattning : Hydrocolloids are commonly used food additives that help in modification of viscosity, texture and stability of different food products, for example, dressings, meat products, juice, dairy beverages, etc. The application for hydrocolloids is wide, but one of the problems associated with hydrocolloids is that it is difficult to disperse them homogeneously which limits its utilisation to the fullest. LÄS MER

  5. 4. “Grön” Pannacotta : – Sensorisk profilering med vegetariska stabiliseringsmedel

    Kandidat-uppsats, Örebro universitet/Restaurang- och hotellhögskolan

    Författare :Nikko Toledo; Caroline Gergi; [2018]
    Nyckelord :Locust bean gum; agar; pectin; carrageenan; hydrocolloid.;

    Sammanfattning : .... LÄS MER

  7. 5. Improvement of physical manageability of refrigerated methylcellulose-containing vegetarian meat substitutes

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

    Författare :Carl-Johan Frelander; [2015]
    Nyckelord :Combination; Agent; Gelling; Starch; Hydrocolloid; Gel; Mixed; Substitute; Meat; Vegan; Manageability; Structure; Methylcellulose; Locust Bean Gum; Carrageenan; food technology; livsmedelsteknologi; Technology and Engineering;

    Sammanfattning : The following work investigates the possibility of improving the structure of methylcellulose-containing vegan meat substitutes in terms of susceptibility to physical stress during handling at refrigerator and room temperatures. Attempts to combine the hot-setting gelling agent methylcellulose with another cold-setting hydrocolloid or starch were performed in order to create a structure that is rigid and manageable at refrigerator temperatures as well as when heated for consumption. LÄS MER