Sökning: "hydrocolloid"

Visar resultat 1 - 5 av 8 uppsatser innehållade ordet hydrocolloid.

  1. 1. 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

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

    Kandidat-uppsats, Örebro universitet/Restaurang- och hotellhögskolan; Örebro universitet/Restaurang- och hotellhögskolan

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

    Sammanfattning : .... LÄS MER

  3. 3. A pectic polysaccharide in seed gum of Lepidium campestre

    Master-uppsats, SLU/Department of Molecular Sciences

    Författare :Anna Manneteg; [2017]
    Nyckelord :soluble dietary fiber; pectin; seed gum; hydrocolloid; field cress; Lepidium campestre; oilseed;

    Sammanfattning : Lepidium campestre (field cress) is an oilseed species with a great potential of becoming a new commercial crop in Sweden. As the oil is being extracted from the crop, the residual from the extraction is left in form of a seed cake. As this seed cake is soaked in water a gel is formed around the seeds. LÄS MER

  4. 4. Technical and sensory improvements of a product containing pickled herring in thick sauce

    Master-uppsats, SLU/Dept. of Food Science

    Författare :Charlotte Svedberg; [2016]
    Nyckelord :product development; clupea harengus; sauce consistency; sensory analysis; rheology; xanthan gum; hydrocolloid;

    Sammanfattning : Herring aimed to be pickled is first marinated in a salt and acidic brine. The marinating process is crucial for preservation and for development of the flavor characteristic for pickled herring. Yet, a strong taste of salt and acid itself is not desired within the final product. LÄS MER

  5. 5. Viscosity and Acid Stability in Low-fat Mayonnaise with Varying Proportions of Xanthan Gum and Guar Gum

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

    Författare :Terese Bergecliff; [2016]
    Nyckelord :Mayonnaise; hydrocolloids; viscosity; stability; xanthan gum; guar gum; pH;

    Sammanfattning : Mayonnaise is a mixture of egg yolk, vinegar, water, spices and 70-80% oil forming a semi-solid oil-in-water emulsion. When preparing a low-fat mayonnaise with an increased water content, thickening agents are required for increased viscosity and emulsion stability. LÄS MER