Sökning: "MILK FREE FOOD"

Visar resultat 1 - 5 av 16 avhandlingar innehållade orden MILK FREE FOOD.

1. 1. Milk Membrane Lipids - Dispersions, Emulsions and Interactions with Proteins

   Författare :Rianne Waninge; Livsmedelsteknik; []
   Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Food and drink technology; Model milk membrane lipids; Emulsions; Vesicles; Cryo-TEM; Milk fat globule membrane; MFGM; Livsmedelsteknik;

   Sammanfattning : Milk is a dilute aqueous dispersion with a complex mixture of proteins, fat, carbohydrates, vitamins and minerals. Milk membrane lipids are a part of the milk fat globule membrane (MFGM), which covers the fat globules. During dairy processing membrane material is released and surface structure features are altered. LÄS MER

3. 2. Drop Break-up in High-Pressure Homogenisers

   Författare :Fredrik Innings; Livsmedelsteknik; []
   Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Food and drink technology; Livsmedelsteknik; plasma; fluiddynamik; Gaser; plasmas; fluid dynamics; POD; Gases; PIV; Eddy; Flow; Jet; Milk; Break-up; Emulsion; Drop; Homogeniser;

   Sammanfattning : The overall aim of this project was to investigate the drop break-up process in milk homogenisers. This was done by measurements and calculations of the flow fields in the gap region and by visualisation of drops being broken up. To make visualisation and measurements possible, two scale models of a homogeniser gap were developed. LÄS MER

4. 3. Variation in raw milk quality : impact on milk coagulation and cheese ripening

   Författare :Hasitha Priyashantha; Sveriges lantbruksuniversitet; Sveriges lantbruksuniversitet; []
   Nyckelord :LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES;

   Sammanfattning : This thesis examined some of the causes behind recent increasing variation in ripening time of a traditional, Swedish long-ripening hard cheese. Variations in the composition and properties of farm and dairy silo milk intended for production of the long-ripening cheese were recorded during one year, and the resulting cheese was characterised. LÄS MER

5. 4. Insulinogenic Effects of Milk- and Other Dietary Proteins, Mechanisms and metabolic implications

   Författare :Mikael Nilsson; Avdelningen för livsmedel och läkemedel; []
   Nyckelord :MEDICIN OCH HÄLSOVETENSKAP; MEDICAL AND HEALTH SCIENCES; Näringslära; Nutrition; Type 2 diabetes; Isolated islets; Incretin hormones; Food proteins; Amino acids; Insulin index; Glycaemic index; Hyperinsulinaemia; Insulin; Blood glucose; Milk; Whey;

   Sammanfattning : The metabolic syndrome (type 2 diabetes, obesity, hypertension, atherosclerotic cardiovascular disease, dyslipidaemia, and hyperinsulinaemia), is increasing in prevalence world-wide. The progression of this syndrome proceeds through a step-wise deterioration of metabolic events where deterioration of insulin sensitivity appears to have a key role in a ?vicious circle? of hyperinsulinaemia/hyperglycaemia and insulin resistance. LÄS MER

7. 5. Exploring the functionality of coconut proteins

   Författare :Borges Chambale; Livsmedelsteknik; []
   Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Coconut; coconut milk; extraction; proteins; emulsions; functional properties; denaturation; gels; yield stress; glass structure;

   Sammanfattning : At present, coconut proteins are discarded as a waste product by the coconut oil industry. If the range of applications of coconut proteins is to be expanded, their potential functionalities should be investigated. Emulsions and gels are of the greatest interest in food industry. LÄS MER