Sökning: "livsmedelsteknik"

Visar resultat 11 - 15 av 208 uppsatser innehållade ordet livsmedelsteknik.

1. 11. 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

3. 12. Evaluation of the Effect of Quinoa-containing bread varieties on acute blood glucose and insulin responses

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

   Författare :Cecilia Nilsson; [2023]
   Nyckelord :applied nutrition and food chemistry; quinoa; bread; postprandial blood glucose; insulin; Technology and Engineering;

   Sammanfattning : Three quinoa-containing breads made from three different varieties of quinoa were presented as test products to be compared with a control of regular white wheat bread. The study was a randomised controlled single-blind, crossover in which blood glucose, insulin and subjective appetite sensations “Hunger”, “Satiety” and “Desire to eat” were measured in regular intervals during a three hours period after food consumption. LÄS MER

4. 13. Investigation of the impact of different sugar compositions on the moisture absorption of hard candy when exposed to a humid environment

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

   Författare :Gila van den Eijnde; [2023]
   Nyckelord :Hard candy; Sugar composition; Hygroscopicity; Moisture absorption; Shelf life; Product stability; Food technology; Technology and Engineering;

   Sammanfattning : Hard candy is hygroscopic, implying that hard candy readily absorbs moisture from the environment, resulting in adverse changes in the texture and appearance of the candy. This thesis investigates the impact of different sugar compositions on the moisture absorption of hard candy when exposed to a humid environment. LÄS MER

5. 14. Methods to study device induced aggregation of proteins

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

   Författare :Marie Therese von Wowern; [2023]
   Nyckelord :protein formulation; protein aggregation; insulin; silicone oil; syringe; shear stress; subvisible particle; size exclusion chromatography; flow imaging microscopy; pharmaceutical technology; Technology and Engineering;

   Sammanfattning : This work developed a method for the investigation of how medical devices, such as syringes and needles, affect the formation of subvisible particles in a protein drug without excipients. Protein-based pharmaceuticals are well known to be sensitive to different kinds of stress, and exposure to stress during the use of this device is unavoidable. LÄS MER

7. 15. Study of the effects of the operating conditions of a decanter centrifuge on a pilot-scale protein recovery setup from cold-pressed rapeseed press cake

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

   Författare :Sergio de La Cruz Padilla; [2023]
   Nyckelord :By-product; Rapeseed press cake; protein; Food engineering; Agriculture and Food Sciences; Technology and Engineering;

   Sammanfattning : There is significant evidence to suggest that diets that include high levels of meat consumption have negative effects on both the environment and human health. As a result, efforts are being made to identify and characterize more plant-based proteins, such as those found in rapeseed. LÄS MER