Sökning: "Livsmedelsteknik"

Visar resultat 21 - 25 av 178 avhandlingar innehållade ordet Livsmedelsteknik.

  1. 21. Cubic Cell Membrane Architectures. Taking another look at membrane bound cell spaces

    Författare :Tomas Landh; Livsmedelsteknik; []
    Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Livsmedelsteknik; Food and drink technology; projections; image analysis; periodic cubic surfaces; membrane morphology; cubic membranes; cell ultrastructure;

    Sammanfattning : A systematic study of cell membrane morphologies whose structure is governed by cubic symmetries has been performed. It is suggested that they are described by periodic cubic surfaces for which space filling surface foliations given by truncated Fourier series defined by the space groups is used as structural representations. LÄS MER

  3. 22. Competitive Protein Adsorption during Spray-drying

    Författare :Karin Landström; Livsmedelsteknik; []
    Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Livsmedelsteknik; Food and drink technology; pyrene; quenching; fluorescence; beta-casein; beta-lactoglobulin; bovine serum albumin; milk proteins; Spray-drying; competitive adsorption; Surface and boundary layery chemistry; Ytkemi; gränsskikt;

    Sammanfattning : The aim of this thesis was to study competitive adsorption of milk proteins during spray-drying. For this purpose, a new surface sensitive method was developed which measures the quantitative amount of specific proteins at the powder surface. LÄS MER

  4. 23. Wheat Flour Dough-Rheological and Structural Aspects

    Författare :Helena Larsson; Livsmedelsteknik; []
    Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; starch gel; gluten; water distribution; lipids; starch granule surface; starch content; mixing; ultracentrifugation; structure; rheological measurements; wheat flour dough; phase separation; ethyl hydroxyethyl cellulose; Food and drink technology; Livsmedelsteknik;

    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

  5. 24. Characterization of Aeromonas, Enterobacteriaceae, Pseudomonas, Bacillus and Lactobacillus spontaneously growing to high numbers in milk, minced meat, fish or cheese

    Författare :Anne-Marie Lindberg; Livsmedelsteknik; []
    Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Food and drink technology; Food Spoilage; Lactobacillus; Bacillus; Pseudomonas; Aeromonas; Enterobacteriaceae; Livsmedelsteknik;

    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

  7. 25. Physical Properties of Rennet-Induced Skim Milk Gels

    Författare :Kristina Lodaite; Livsmedelsteknik; []
    Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Food and drink technology; Livsmedelsteknik;

    Sammanfattning : The aim of this work was to predict the effect of technological parameters on the physical processes of cheesemaking. To this end we developed and modified techniques with which to measure the physical properties of the curd, such as its permeability and its rheological properties. LÄS MER