Sökning: "texture analyzer"

Visar resultat 6 - 8 av 8 uppsatser innehållade orden texture analyzer.

  1. 6. Analysis of sensory and texture properties of three potato cultivars boiled to different thermal center temperatures

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

    Författare :Andinet Amare Gessesse; [2016]
    Nyckelord :cooking temperature; sensory; cooking time; Texture; potato; food engineering; livsmedelsteknik; Technology and Engineering;

    Sammanfattning : Potatoes Solanum tuberosum, L are among the most consumed crop type by millions of people around the world. It has high amount of starch content and it is known to be a good source of potassium, vitamin B6, vitamin C and fiber. There are more than 4000 varieties of potatoes. LÄS MER

  3. 7. Improvement of physical manageability of refrigerated methylcellulose-containing vegetarian meat substitutes

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

    Författare :Carl-Johan Frelander; [2015]
    Nyckelord :Combination; Agent; Gelling; Starch; Hydrocolloid; Gel; Mixed; Substitute; Meat; Vegan; Manageability; Structure; Methylcellulose; Locust Bean Gum; Carrageenan; food technology; livsmedelsteknologi; Technology and Engineering;

    Sammanfattning : The following work investigates the possibility of improving the structure of methylcellulose-containing vegan meat substitutes in terms of susceptibility to physical stress during handling at refrigerator and room temperatures. Attempts to combine the hot-setting gelling agent methylcellulose with another cold-setting hydrocolloid or starch were performed in order to create a structure that is rigid and manageable at refrigerator temperatures as well as when heated for consumption. LÄS MER

  4. 8. Development of a Method for Measuring Pasta Quality Parameters

    Magister-uppsats, Institutionen för naturvetenskap, NV

    Författare :Jörgen Haraldsson; [2010]
    Nyckelord :pasta; quality; texture analyzer; development of a method; pasta; pastakvalitet; texturmätning;

    Sammanfattning : In this work the objective was to develop a method that would make it easier to quantitatively evaluate different quality parameters in pasta. This was done with the assistant of a texture analyzer from TexVol Instruments. The quality parameters that were investigated were hardness, resilience, elasticity and adhesiveness. LÄS MER