Sökning: "maltodextrin"

Visar resultat 1 - 5 av 12 uppsatser innehållade ordet maltodextrin.

  1. 1. A plant-based milk powder that functions as a substitution for regular milk powder

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

    Författare :Manon Scheffers; [2023]
    Nyckelord :spray drying; pant- based milk powder alternative; pea protein; food application; food engineering; Technology and Engineering;

    Sammanfattning : This project tested the potential of plant based milk powders to function as an animal-based milk powder by testing them on multiple characteristics. The powders were produced using spray drying techniques, obtained using formulations differentiating in protein amount, ratio of maltodextrin:sucrose and two different protein sources. LÄS MER

  3. 2. Encapsulation of probiotic bacteria in an oleogel

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

    Författare :Philip Bergsell; [2022]
    Nyckelord :probiotics; oleogel; encapsulation; ethyl cellulose; food technology; Technology and Engineering;

    Sammanfattning : Probiotic bacteria administered orally that aim to reach the intestine alive need protection to be able to survive the human gastrointestinal tract. Ethyl cellulose is one food-grade material that can be used with oil to form an oleogel. This oleogel can encapsulate probiotics and provide physical protection. LÄS MER

  4. 3. Oligosaccharide Analysis - Assessment of the DNS Method and Specification of Glucans Processed with CGTase

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

    Författare :Matilda Johansson; [2022]
    Nyckelord :CGTase; DNS; Chromatography; HPAEC; HPAE; Carbohydrate; Carbohydrates; Glucans; Cyclodextrin glycosyltransferase; Biotechnology; Bioteknik; Flory; Enza; Enzyme; Technology and Engineering;

    Sammanfattning : In this study, the reagent 3,5-dinitrosalicylic acid (DNS) and high-performance anion exchange chromatography (HPAEC) were used for carbohydrate characterisation. It was revealed that the DNS reaction is not exclusive to reducing ends as commonly thought, but rather that the reagent reacts with other parts of the carbohydrate molecules as well. LÄS MER

  5. 4. Effekten av kolhydratsintag på återhämtning av anaerob prestationsförmåga från kortvarig högintensiv träning : En randomiserad dubbelblindad interventionsstudie

    Kandidat-uppsats, Linnéuniversitetet/Institutionen för idrottsvetenskap (ID)

    Författare :Matilda Andersson; [2021]
    Nyckelord :Cycling; CMJ; maltodextrin; maximal effort; short-term recovery; Wingate; Cykling; CMJ; kortvarig återhämtning; maltodextrin; maximal ansträngning; Wingate;

    Sammanfattning : Bakgrund: För en del idrottare är det viktigt att bibehålla en hög effektutveckling och anaerob kapacitet under en hel tävling. Ibland tillåts endast någon timmes återhämtning mellan prestationer, och nutritionsmässiga strategier, däribland intag av kolhydrater blir relevant för att underlätta återhämtningsprocessen. LÄS MER

  7. 5. Rheological behaviour of probiotic bacteria dispersed in maltodextrin and sucrose solutions

    Master-uppsats, Malmö universitet/Fakulteten för hälsa och samhälle (HS)

    Författare :Nousin Akter; [2020]
    Nyckelord :Lactobacillus reuteri; Maltodextrin; Probiotic bacteria; Rheological properties; Sucrose;

    Sammanfattning : Probiotic bacteria are live microorganisms, which manifest health benefits in humans. The goal of this work was to characterize rheological properties of probiotic bacteria (Lactobacillus reuteri) formulation in which maltodextrin and sucrose used as excipients. LÄS MER