Sökning: "Dietary fibre suspensions"

Hittade 1 avhandling innehållade orden Dietary fibre suspensions.

1. 1. The Physicochemical and Sensory Properties of Fruit and Vegetable Fibre Suspensions - The Effect of Fibre Processing and its Addition to Low-Fat Sausages

   Författare :Hanna Bengtsson; Livsmedelsteknik; []
   Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; physicochemical properties; carrot; apple; potato pulp; tomato; sensory perception; low-fat sausages; texture; heat treatment; homogenisation; Dietary fibre suspensions;

   Sammanfattning : Due to the health effects of dietary fibre, as well as its water-holding capacity (WHC), food products are commonly fortified with fibre-rich sources. However, to be able to design food products with specific textural properties that also appeal to the consumer, it is important to understand and to characterise the physicochemical and chemical properties of the fibre. LÄS MER