Sökning: "hydrocolloid"

Visar resultat 6 - 10 av 12 uppsatser innehållade ordet hydrocolloid.

  1. 6. “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

  3. 7. 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. 8. 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. 9. 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

  7. 10. 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