Sökning: "starch potato"

Visar resultat 1 - 5 av 29 uppsatser innehållade orden starch potato.

1. 1. Characterization of potato protein and its calcium binding capacity

   Master-uppsats, Lunds universitet/Beräkningskemi; Lunds universitet/Tillämpad biokemi

   Författare :Signe König; Erika Thomson; [2023]
   Nyckelord :Patatin; Calcium; Food supplement; Calcium Assay; Alcalase; potato protein; Applied biochemistry; Biology and Life Sciences; Technology and Engineering;

   Sammanfattning : Calcium is essential for the human body as it has functions in the nervous system, bones and formation of teeth. Deficiency in this important nutrient can be detrimental to health and cause life-long issues. Calcium can be found in various foods, like dairy products, but certain plant-based alternatives to milk needs to be fortified with calcium. LÄS MER

3. 2. The Production and Characteristics of an Orange Fleshed Sweet Potato Yogurt

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

   Författare :Ariam Kunfu; [2023]
   Nyckelord :Sweet potato; fermentation; Ghana; yogurt; L. bulgaricus; S. thermophilus; food technology and nutrition; Agriculture and Food Sciences;

   Sammanfattning : Yogurt is an ancient food, used for a better preservation of milk. Milk gets fermented by Streptococcus thermophilicus and Lactobacillus bulgaricus (lactic acid bacteria, LAB) which converts the lactose present in the milk to lactic acid. These probiotics support the microbial population balance of the gastrointestinal tract. LÄS MER

4. 3. Influence of starch botanical source on aqueous two-phase system phase behavior and starch microspheres preparation

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

   Författare :Denis Oskolkov; [2022]
   Nyckelord :starch microspheres; acid hydrolysis; DSC; microscopy; potato; barley; corn; pharmaceutical technology; Technology and Engineering; Chemistry;

   Sammanfattning : Background: Starch is a well-studied material, produced by plants in granules to store energy. Starch finds a lot of applications in day-to-day life, in the food and pharmaceutical industry. LÄS MER

5. 4. Protoplast isolation and transformation in sweetpotato

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

   Författare :Jakob Steiner; [2022]
   Nyckelord :Protoplast; Sweetpotato; Isolation; Transformation; Regeneration; Callus; Propagation; In-vitro; Solanales; Celluase; Cell; Plant; Leaf; Petiole; Biotechnology; Biology and Life Sciences;

   Sammanfattning : Med målet att utvärdera en mindre restriktiv teknik för genmodifiering i sötpotatis (Ipomoea batatas), både gällande ekonomiska begränsningar såväl som det tid och energi bemödande som ett sådant projekt oundvikligen påbrår, har vi arbetat flitigt med att etablera optimerade parameters för protoplast isolation och fortsättningsvis också utforskat lovande protokoll för transformation och regeneration av dessa protoplaster, för att slutligen framställa nya genotyper. Således har en extensiv litteraturundersökning av tidigare publicerade protokoll, varav explantor från sötpotatis men också relaterade arter inom Solanales ordningen har diskuterats, utfärdades varefter datan analyserades via diverse avancerade statistiska modeller. LÄS MER

7. 5. Improving the understanding of heat transfer when boiling solid foods

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

   Författare :Dat Nguyen Trong; [2022]
   Nyckelord :fluid-to-particle heat transfer coefficient; heat transfer; pool boiling; boiling; simmering; starch gelatinization; unsteady-state heat transfer analysis; food engineering; Agriculture and Food Sciences;

   Sammanfattning : Determination of the fluid-to-particle heat transfer coefficient hfp is a fundamental problem in food engineering. Solutions to this problem help food technologists and cooks prepare foods with desired characteristics more efficiently in time and energy use. This study aims to determine the hfp-value in simmering and boiling solid foods. LÄS MER