Sökning: "pectin"
Visar resultat 1 - 5 av 27 uppsatser innehållade ordet pectin.
1. Solid-state fermentation of the microalgae Scenedesmus sp. for improved conservation and protein digestibility
Master-uppsats, Lunds universitet/Bioteknik; Lunds universitet/Bioteknik (master)Sammanfattning : As part of a research grant aimed at producing chicken feed from the novel microalgae Scenedesmus sp., called the ReMAPP project, this thesis investigates opportunities to increase the conservation potential and protein digestibility utilizing solid-state lactic acid fermentation and commercial enzyme additives. LÄS MER
2. Emulsifying properties of cellulose oxalate and pectin from Norway spruce bark
Uppsats för yrkesexamina på grundnivå, KTH/Skolan för kemi, bioteknologi och hälsa (CBH)Sammanfattning : Nanocellulose is a sustainable material and has shown interesting properties in various applications. One such application is Pickering emulsion, where the nanocellulose stabilizes the oil and water interface. LÄS MER
3. Development of a Semisolid Baobab-based Protein Snack
Master-uppsats, Lunds universitet/Livsmedelsteknik och nutrition (master)Sammanfattning : This thesis was done in collaboration with the department of Food Technology at LTH, Aventure AB, and Arwa Foodtech AB. The aim of the project was to develop the base for a baobab based, spoonable protein snack, comparable to quarg but free from ingredients of animal origin. LÄS MER
4. Effects of polysaccharides and protein on rheological properties of a baobab-based sauce : cookable with sustained rheological properties
Master-uppsats, SLU/Department of Molecular SciencesSammanfattning : Plant-based sustainable and nutritional food are a recent, growing trend setting out new opportunities for operators in the food value chain to ensure and reduce emissions from the global food production. Baobab (Adansonia digitata L.) fruit pulp, approved as a novel food, is rich in dietary fibres, antioxidants, and minerals. LÄS MER
5. Investigation of Physical Stability of Baobab Pulp Emulsion – for Food Application
Master-uppsats, Lunds universitet/Livsmedelsteknik och nutrition (master)Sammanfattning : Background and objectives Baonaise is a novel plant-based savoury sauce. Baonaise sauce base (BSB) is produced from baobab fruit pulp. Creaming and phase separation were observed in Baonasie from previous studies at the company. LÄS MER