Avancerad sökning
Visar resultat 11 - 15 av 38 uppsatser som matchar ovanstående sökkriterier.
11. Formulation and evaluation of fast disintegrating tablets for a pharmaceutical product
Master-uppsats, Lunds universitet/Livsmedelsteknik och nutrition (master)Sammanfattning : A new pharmaceutical product suitable to act as a negative contrast agent for Computerized Scan (CT-scan) of the abdomen is under development. At the moment the product has the form of a powder, which when dispersed in water and whipped, gives a stable foam. LÄS MER
12. The Effect of High Shear Mixers on Functionality of non-starch-based hydrocolloids
Master-uppsats, Lunds universitet/Livsmedelsteknik och nutrition (master)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
13. The effect of the fermented tea beverage kombucha on the gut microflora
Master-uppsats, Lunds universitet/Livsmedelsteknik och nutrition (master)Sammanfattning : Introduction The fermented tea drink kombucha has gained large popularity over the past years. It has been praised for its nutritional content, organic acids and living community of beneficial bacteria. LÄS MER
14. Light stability of purple corn anthocyanins microencapsulated with different wall materials
Master-uppsats, Lunds universitet/Livsmedelsteknik och nutrition (master)Sammanfattning : Anthocyanin, a subgroup of flavonoids, is one of the most extensively distributed plant-based components (Pedreschi R,2007). What impedes a broader industrial adoption of anthocyanins is its poor stability. Micro-encapsulation is one of the most popular techniques to protect the anthocyanins from oxidation. LÄS MER
15. An evaluation of the Bacillus content in beer
Master-uppsats, Lunds universitet/Livsmedelsteknik och nutrition (master)Sammanfattning : The aim of this project was to investigate how Bacillus can survive in the finished beer. This was evaluated by producing batches of beer with starter cultures that were deemed to be interesting in terms of their Bacillus content. LÄS MER