Sökning: "pasting properties"
Visar resultat 1 - 5 av 6 uppsatser innehållade orden pasting properties.
1. Complementary porridge based on pearl millet and cow pea : the effect of traditional processing techniques and cooking methods on pasting properties and in vitro starch digestibility
Master-uppsats, SLU/Department of Molecular SciencesSammanfattning : In Mozambique, malnutrition in children under 5 years is a serious concern. The condition is thought to be owing to nutritionally inferior diets and improper feeding practices on a mainly cereal-based diet, where porridges from millet- and legume-flours constitute the major staple food. LÄS MER
2. Screening of pea varieties of Sweden : for physical, chemical & functional properties
Master-uppsats, SLU/Department of Molecular SciencesSammanfattning : There is a need for improved resource efficiency in the food chain, while still producing nutritious foods with a low environmental impact. A crop with a favourable nutritional profile, while being well suited for cultivation in Swedish environmental condition is the field pea (Pisum Sativum L.). LÄS MER
3. Molecular Interactions Between Xanthan Gum, Psyllium, Milk Proteins and Starches, and Their Implications on Gluten-Free Bakery Products
Master-uppsats, Lunds universitet/Livsmedelsteknik och nutrition (master)Sammanfattning : Gluten in bread can cause severe health problems in patients with celiac disease. However, gluten-free substitutions often show impaired quality characteristic like a liquid dough because of a missing gluten-network or accelerated staling due to the high amount of gluten-free starch. LÄS MER
4. Engineering Rhodosporidium toruloides for the production of polyhydroxybutyrate
Master-uppsats, Lunds universitet/Teknisk mikrobiologiSammanfattning : The increased use of plastics has become an environmental problem where plastics, due to the slow degradation, accumulate in the oceans and landfills. Although plastics are a very cheap and useful material with desirable properties and a wide variety of applications, they are primarily made from petroleum-based resources which are non-renewable and of fossil origin. LÄS MER
5. Evaluation of the effects of the waxy starch mutation and environment on yield and starch functional properties of cassava
Master-uppsats, SLU/Dept. of Plant Breeding (from 130101)Sammanfattning : Cassava roots are one of the most important sources of starch on a global scale. Two aspects of cassava as a starch crop were studied in this thesis work; 1) determining if the amylose-free (waxy) mutation is coupled with a reduction in yield, and 2) the environmental impact on yield, yield components and starch functional properties of cassava. LÄS MER
