Sökning: "texture analyzer"
Visar resultat 1 - 5 av 8 uppsatser innehållade orden texture analyzer.
1. Comparison of properties on Orally Disintegrating Tablets (ODTs) produced by direct compression or fluid bed granulation
Master-uppsats, Lunds universitet/Livsmedelsteknik och nutrition (master)Sammanfattning : Orally disintegrating tablets (ODTs) is a popular drug delivery system as they dissolve in the mouth, usually within seconds which enables easy medication for patients with problem swallowing. In this thesis properties of ODTs were compared when produced with direct compression of the excipients or the excipients were pretreated to form granules in a fluid bed granulator prior to tableting. LÄS MER
2. Creating A Chicken Analogue with Mycoprotein
Master-uppsats, Lunds universitet/Livsmedelsteknik och nutrition (master)Sammanfattning : To meet the growing demand of meat alternatives, this project was dedicated to creating a chicken analogue prototype with mycoprotein. Within the project, two approaches of alginate gelation, external (diffusion) crosslinking and internal crosslinking, were studied in this particular food matrix. LÄS MER
3. Analyzing potato protein isolates for their potential in developing meat analogues
Master-uppsats, Lunds universitet/Livsmedelsteknik och nutrition (master)Sammanfattning : To keep up with the rapidly increasing global population, a significant increase in production of protein foods is required. The environmental impact of the meat industry, in combination with consumer awareness, calls for this food production to become more sustainable. LÄS MER
4. Effects of Microwave and Enzyme Treatments on the Softness of Barley Kernels
Master-uppsats, Lunds universitet/Livsmedelsteknik och nutrition (master)Sammanfattning : The present master thesis was performed in cooperation with the company “Aventure AB”. The company’s R&D department envisioned a new yoghurt-based product able to decrease the blood glucose levels after a meal. LÄS MER
5. Förutsättningar för utveckling av sockerreducerad konfektyr
Master-uppsats, Lunds universitet/Livsmedelsteknik och nutrition (master)Sammanfattning : The purpose of this project was to determine the requirements needed for a soft sugar reduced gelatin confectionery. The project was created together with the confectionery company BUBS Godis AB. The product needed to have qualities that are sufficient enough compared to the consumers’ sensory desires. LÄS MER