Sökning: "Maillard reaction"

Visar resultat 1 - 5 av 6 avhandlingar innehållade orden Maillard reaction.

  1. 1. Processing and Storage stability of Skim Milk Powder : Monitoring Early and Advanced Stages of the Maillard Reaction

    Författare :Kataneh Aalaei; Avdelningen för livsmedel och läkemedel; []
    Nyckelord :Skim milk powder; Maillard reaction; storage stability; AGE; CML;

    Sammanfattning : The non-enzymatic browning known as the Maillard reaction has been the subject of extensive investigation for decades. Studies have focused on areas such as changes in flavour, colour, texture, and the nutritional properties of food materials as a result of this reaction. LÄS MER

  3. 2. Regulation of metabolic events during embryo development in Norway spruce (Picea abies L. Karst)

    Författare :Edward Businge; Sveriges lantbruksuniversitet; Sveriges lantbruksuniversitet; []
    Nyckelord :NATURVETENSKAP; NATURAL SCIENCES; LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES;

    Sammanfattning : The overall aim of this thesis was to identify and characterize metabolic and biochemical events that are involved in regulation of embryo development in Norway spruce. Embryogenesis involves coordination of multicellular patterning events which are critical for establishment of the apical-basal plan of the plant. LÄS MER

  4. 3. Acrylamide in Potato Crisps - A Three-year Study on Swedish-grown Potatoes

    Författare :Gunilla Viklund; Avdelningen för livsmedel och läkemedel; []
    Nyckelord :MEDICIN OCH HÄLSOVETENSKAP; MEDICAL AND HEALTH SCIENCES; Potato varieties; Asparagine; Acrylamide; Potato crisps; Reducing sugars;

    Sammanfattning : Acrylamide, a probable human carcinogen, has been found at mg/kg levels, in heat-treated carbohydrate-rich foods. Acrylamide is formed via the Maillard reaction as a result of the reaction between the amino acid asparagine and reducing sugars (glucose and fructose). LÄS MER

  5. 4. Aging and heat-sealing properties of films based on wheat gluten

    Författare :Sung-Woo Cho; Mikael Hedenqvist; Minna Hakkarainen; Mikael Lindström; KTH; []
    Nyckelord :NATURVETENSKAP; NATURAL SCIENCES; TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; wheat gluten; aging; migration; opacity; heat sealability; shear strength; Polymer chemistry; Polymerkemi;

    Sammanfattning : Recently the research interest of the possibility of using wheat gluten (WG) as packaging material has greatly increased due to its combination of high gas barrier, attractive mechanical, film-forming and renewable properties. The source is also readily available and inexpensive on a worldwide basis. LÄS MER

  7. 5. Aroma and Flavor in Liquid Beet Sugar Processing

    Författare :Per Pihlsgård; Chalmers tekniska högskola; []
    Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; liquid beet sugar; aroma release; liquid beet sugar process; electronic nose; aroma; sensory analysis; macromolecules; flavor; GC-MS; GC-olfactometry;

    Sammanfattning : Production of liquid beet sugar, a product of increasing importance for the food industry, involves many different compounds exhibiting aroma. Aroma compounds are introduced with the raw material, the sugar beets, but also formed as a result of sugar degradation (caramelization and Maillard reaction) or by contamination from process steps, such as adsorbents and ion exchangers. LÄS MER