Sökning: "starch separation"
Visar resultat 1 - 5 av 9 uppsatser innehållade orden starch separation.
1. 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
2. How do different ingredients affect the fermentation time and structure of plant-based yoghurt-like products?
Master-uppsats, Lunds universitet/Livsmedelsteknik och nutrition (master)Sammanfattning : The market of plant based dairy alternatives such as yoghurt alternatives continues to grow as more information on the environmental impact of traditional dairy products become available. The plant-based yoghurt alternatives come with a new set of problems, including longer fermentation times and poor gel structure formation. LÄS MER
3. Fractionation of Wheat Bran for Utilisation in Biorefinery
Master-uppsats, Lunds universitet/Kemiteknik (CI)Sammanfattning : Wheat bran is a by-product from the production of wheat flour. Nowadays wheat bran is mostly used as feed for animals, in the food and baking industry or it is simply burned in open air. LÄS MER
4. 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
5. The effect of mechanical shear in ambient yoghurt
Master-uppsats, Lunds universitet/Livsmedelsteknik och nutrition (master)Sammanfattning : Yoghurt is a fermented product form the milk, well known in the world. The fermentation is carried out by Lactic acid bacteria (LAB). The most common are Streptococcus thermophilus and lactobacillus bulgaricus, these bacteria make the milk acid, generating a disturbance in the casein micelles making a solid mass called coagulum. LÄS MER