Sökning: "whey"

Visar resultat 21 - 25 av 52 uppsatser innehållade ordet whey.

  1. 21. A Study on the Photo-Stability of Spray Dried Bixin That is Encapsulated with Carbohydrates

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

    Författare :Vandana Tannira; [2017]
    Nyckelord :food technology; quantum yield of photo-bleaching; decay constant; botanical tissue; carbohydrates; Bixin; livsmedelsteknologi; Technology and Engineering; Chemistry;

    Sammanfattning : Bixin is a carotenoid which is extracted from annatto (Bixa orellana). Its main application is as a coloring agent. It consists of conjugating double bonds with a carboxylic end, making it prone to degradation by oxygen, light and heat. LÄS MER

  3. 22. Enhancing colour development of photochromic prints on textile : Physical stabilisation during UV-radiation exposure

    Master-uppsats, Högskolan i Borås/Akademin för textil, teknik och ekonomi

    Författare :Gabrielle Skelte; [2017]
    Nyckelord :Photochromism; photochromic; textile; inkjet; UV-radiation; curing; physical stabilisation; wax; whey powder; amylose; photo-oxidation; oxygen inhibition;

    Sammanfattning : Textile UV-radiation sensors has lately been introduced to the field of smart textiles. Inkjet printing has been used as means of application due to the effective and resource efficient process. LÄS MER

  4. 23. Evaluation of Amyloid Fibrils as Templates for Photon Upconversion by Sensitized Triplet-Triplet Annihilation

    Kandidat-uppsats, KTH/Skolan för kemivetenskap (CHE)

    Författare :Sharon Berkowicz; Helena Olsson; Henrik Broberg; [2017]
    Nyckelord :photon upconversion; sensitized triplet-triplet annihilation; anti-stokes emission; amyloid fibrils; whey protein;

    Sammanfattning : In the face of global warming and shrinking resources of fossil fuels the interest in solar energy has increased in recent years. However, the low energy and cost efficiency of current solar cells has up to this date hindered solar energy from playing a major role on the energy market. LÄS MER

  5. 24. The effect of mechanical shear in ambient yoghurt

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

    Författare :Emilia Magdaleno Morales Henrysson; [2016]
    Nyckelord :long life yoghurt; stabilizers; viscosity; Yogurt; shear rate; food technology; livsmedelsteknologi; Technology and Engineering; Agriculture and Food Sciences;

    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

  7. 25. Swedish native mountain cattle and their milk proteins : conventional compared to pasture operated farming for indoor and outdoor period

    Kandidat-uppsats, SLU/Dept. of Food Science

    Författare :Camilla Claesson; [2016]
    Nyckelord :whey; casein; bovine; capillary electrophoresis; cow;

    Sammanfattning : Swedish native mountain cattle are a small breed from northern part of Sweden. They have existed as a breed since before the 1900-century. 1896 it was decided that one feature should be selected: hornless and white with black or brown features. The breed represents 0. LÄS MER