Sökning: "glucan"

Visar resultat 1 - 5 av 37 uppsatser innehållade ordet glucan.

  1. 1. The effect of high pressure homogenization on emulsions containing oat β-glucan : a study of viscosity, stability and molecular weight

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

    Författare :Dominika Kiesling; [2023]
    Nyckelord :oat; β-glucan; high pressure homogenization; emulsion; stability; food technology; Agriculture and Food Sciences;

    Sammanfattning : This master thesis project has been conducted in cooperation with Lantmännen AB who are producers of PromOat® - an oat β-glucan powder concentrate. The main objective of this thesis was to investigate the properties of emulsions containing PromOat® oat β-glucan, focusing on the viscosity, stability, and molecular weight before and after high pressure homogenization (HPH) at pressures of 100, 150 and 200 bars. LÄS MER

  3. 2. Addition of PromOat Beta-Glucan and Guar-gum to Gluten- Free Wheat Starch Pan Bread to increase Fiber while maintaining the Quality in Texture

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

    Författare :Devika Singh; [2023]
    Nyckelord :Gluten-Free bread; PromOat; Guar-Gum; Food technology; Technology and Engineering;

    Sammanfattning : Gluten-free products have gained great attention in the last few years due to the growing incidence of celiac disease and the intolerance to gluten. The project is aimed to investigate the effects of adding PromOat, a good source of B-glucan to increase the fiber content and Guar-Gum to overcome the textural deformities in the gluten-free wheat starch Pan bread. LÄS MER

  4. 3. INVESTIGATING THE EFFECTS OF PROMOAT BETAGLUCAN ON IMPROVING AND MAINTAINING THE DESIRED STRUCTURE AND PHYSICAL PROPERTIES OF SPONGE CAKES OVER TWO WEEKS OF STORAGE.

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

    Författare :Nienke van Mieghem; [2023]
    Nyckelord :Beta-glucan; Texture profile analysis; structural changes; Sponge cakes; Food technology and nutrition; Technology and Engineering;

    Sammanfattning : This project investigated the impact of beta-glucan on sponge cake's desired texture and physical properties. Sponge cakes with different percentages of Lantmännens PromOat beta-glucan (0.0%, 1.0% and 2. LÄS MER

  5. 4. Analysis and Valorization of Bark from Silver Birch, Scots Pine, and Norway Spruce : Compositional analysis of bark from common Swedish trees in forestry, to optimize sustainability procedures and monetary value of bark residue

    Kandidat-uppsats, Umeå universitet/Kemiska institutionen

    Författare :Isak Lindbäck; [2022]
    Nyckelord :;

    Sammanfattning : Silver birch, Scots pine, and Norway spruce are the three most common types of trees in Sweden and make up to 90% of standing volume in Swedish forests (Skogsstyrelsen 2015, 3). With millions of cubic meters of wood being cut down annually, bark and other residues that cannot be used for sawn timber is left over and burnt for energy. LÄS MER

  7. 5. Avenanthramides as a means to slow rancidity development in oats

    Master-uppsats, Lunds universitet/Bioteknik (master); Lunds universitet/Bioteknik (CI)

    Författare :Wing Tung Lo; [2022]
    Nyckelord :avenanthramides; rancidification; lipid oxidation; oats; antioxidants; biotechnology; Technology and Engineering;

    Sammanfattning : Cereal grains are an important staple in many diets across the globe. Being one of the most cultivated cereal crops worldwide, especially in Nordic countries, oats are known to have a high dietary fibre content and a nutritional value that makes them highly beneficial for human health. LÄS MER