Sökning: "Food and drink technology"
Visar resultat 16 - 20 av 83 avhandlingar innehållade orden Food and drink technology.
16. Wheat Flour Dough-Rheological and Structural Aspects
Sammanfattning : The thesis presents a rheological study on wheat flour dough, in relation to the structural influence of the different dough constituents, added components and mixing time. Rheological investigations have been focused on measurements at small deformations, including dynamic oscillation and stress relaxation, although complementing measurements have been performed in large deformation viscosity experiments. LÄS MER
17. RAPD and REA for Characterization of Lactobacillus plantarum strains, and Enterococcus spp. with Special Reference to Enterococcus spp. from Meat and Humans
Sammanfattning : Restriction Endonuclease Analysis (REA) was used to characterize strains of Lactobacillus plantarum, Lb. pentosus, and Lb. reuteri. This method was shown to be a powerful tool for separation at the species and strain level. LÄS MER
18. Compaction, Flow and Dispersion in a Chromatographic Column
Sammanfattning : An experimental and theoretical study of compaction, flow and hydrodynamic dispersion in a chromatographic column containing non-rigid particles is presented. Experiments were performed using chromatographic columns packed with either a dextran-based chromatographic gel or glass beads. LÄS MER
19. Optimisation and modelling of aroma recovery by pervaporation
Sammanfattning : During production of concentrated fruit juices, both physical and chemical losses of aroma compounds occur due to heat treatment such as pasteurisation and evaporation. This leads to an inferior quality of the final product. LÄS MER
20. Rheology of Wheat Flour Doughs at Large Deformations and the Relation to Baking Quality and Physical Structure
Sammanfattning : The effects on dough rheology at large deformations in elongational flow and shear flow have been studied. The results are related to bread making quality in terms of bread volume and to the physical structure of the dough. A new method for evaluation of an instrumented mixograph is reported. LÄS MER