Sökning: "bran"
Visar resultat 1 - 5 av 51 avhandlingar innehållade ordet bran.
1. Cereal Dietary Fibre - Physicochemical Properties and Suitability for Addition to Low-Fat Meat Products
Sammanfattning : It is well known that dietary fibre is good for the health. Cereals, and in particular the outer parts of the cereal kernels, are rich in dietary fibre. Rye bran, wheat bran, oat bran and barley fibre have been investigated regarding their suitability as additives in low-fat meat products. LÄS MER
2. Multifunctional carbohydrate-based soft materials from cereal by-products
Sammanfattning : Cereal production generates large quantities of by-products every year, which still remain underutilized. The hemicellulose fractions from cereal by-products are anticipated to play an important role in tomorrow's sustainable and bio-based circular economy. LÄS MER
3. Multi-scale characterisation of pasta - Effects of raw materials on water absorption, water distribution, and microstructure
Sammanfattning : Pasta is a product with a long history, but is also still being developed today. Producers want to use new raw materials to make pasta more nutritious, less allergenic, and less dependent on durum wheat. All have in common that new raw materials shall not compromise the desired texture properties of cooked pasta such as the “al dente” feeling. LÄS MER
4. Staling and Starch Retrogradation in Speciality Bread
Sammanfattning : Bread products are one of the most common and important foods in our daily diet, and have been since ancient times. Although it has a long history and comes in many variations, the staling phenomenon of bread is still not fully known. LÄS MER
5. Hydrolysis of by-products from cereal kernels for improved ethanol production
Sammanfattning : This work deals with the hydrolysis of lignocellulosic agricultural residues, by means of combined pretreatment and enzymatic hydrolysis, to be used for ethanol production. Four agricultural by-products, i.e. LÄS MER