Sökning: "Food Technology"
Visar resultat 21 - 25 av 703 avhandlingar innehållade orden Food Technology.
21. Structure-Performance Relations of Oxygen Barriers for Food Packaging
Sammanfattning : Food packaging should ensure the safety and quality of food, minimize spoilage and provide an easy way of storing and handling it. Barrier coatings are generally used to meet the demands placed on fibre-based food packages, as these have the ability to regulate the amount of gases that can enter them. LÄS MER
22. Modelling of Jet impingement Heat Transfer for Cooling of Cylindrical Foods
Sammanfattning : Cooling is an energy consuming operation in the food industry. Rapid cooling reduces the risk of growth of micro-organisms, improves the quality of the food product and increase the production rate... LÄS MER
23. Characterization of Aeromonas, Enterobacteriaceae, Pseudomonas, Bacillus and Lactobacillus spontaneously growing to high numbers in milk, minced meat, fish or cheese
Sammanfattning : The spoilage flora of refrigerated raw and pasteurized milk was classified and identified by numerical phenotypic analysis. Isolations of bacteria were made at a defined spoilage stage, when the total aerobic count was 106-107 cfu per ml. The secondary flora of ripened Swedish and Norwegian cheeses was investigated by numerical analysis. LÄS MER
24. On the Extraction of Essential Oils by Supercritical Carbon Dioxide and its Influence on the Mesomorphic Phase Structures
Sammanfattning : A comparison of essential oils from leaves of Eucalyptus camaldulensis Dehn. obtained by hydrodistillation (HD) and supercritical carbon dioxide (SC-CO2) extraction is presented. Selected major components of the oils showed a predominance of higher molecular weight components in the SC-CO2 extracts than in those obtained by HD. LÄS MER
25. Nanorheological Studies of Caseins
Sammanfattning : To be able to improve the quality of dairy products and dairy processes, knowledge of casein molecules, casein micelles and casein aggregates is important. The rheological properties of casein products, casein gels and adsorbed layers of casein, have been widely investigated. LÄS MER