Sökning: "emulsion products"

Visar resultat 1 - 5 av 22 avhandlingar innehållade orden emulsion products.

  1. 1. Sensory Dynamics in Emulsion Products Differing in Fat Content

    Författare :Karin Wendin; Chalmers tekniska högskola; []
    Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; microstructure; smell; texture; rheology; flavour; fat content; taste; sensory analysis; time intensity; ordinary differential equation; polynomial; emulsion products;

    Sammanfattning : Flavour, taste and texture are important qualities when purchasing food and the richness and smoothness of fat are desired properties for many individuals. However, fat is the major nutrition concern of many consumers. It is therefore important to be able to produce attractive products containing low amounts of fat. LÄS MER

  3. 2. Emulsion formation and stability - Impact of the dispersed state of the emulsifier on emulsification

    Författare :Emma Magnusson; Livsmedelsteknik; []
    Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Emulsion; phospholipid; dispersed state; field flow fractionation; freeze-thaw stability;

    Sammanfattning : Emulsions find a variety of applications in for example food, cosmetics and pharmaceutical preparations. In order to obtain emulsions with desired properties it is important to understand how different factors, such as the properties of the emulsifier and the emulsification procedure, impact the final emulsion properties. LÄS MER

  4. 3. NMR Studies of Gel-Emulsions; Diffusometry and Applications of Novel Field Gradient Techniques

    Författare :Carin Malmborg; Fysikalisk kemi; []
    Nyckelord :NATURVETENSKAP; NATURAL SCIENCES; modulated gradients; imaging; Physical chemistry; Fysikalisk kemi; NMR; emulsion; diffusion;

    Sammanfattning : The aim of these studies has been to investigate what information that can be obtained on gel-emulsions with nuclear magnetic resonance, NMR, as the investigating tool. The gel-emulsions are important in many technical applications such as in food products, in cosmetic and pharmaceutical formulations, and in emulsion explosives, just to name a few applications. LÄS MER

  5. 4. Shaping of Food Microstructures

    Författare :Lars Hamberg; Chalmers tekniska högskola; []
    Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; food microstructure; flow; emulsion; carrageenan whey protein isolates; shaping; aggregate; gelatine; suspension; gel formation; particle; Fourier shape description; shape; shape measurements;

    Sammanfattning : Shape, the shaping process and the functionality of shape for food microstructure are the focus of this thesis. Shape is one of the parameters that influences the microstructure functionality; hence microstructure shape optimisation is an interesting task in the development of new functional materials and processes, especially for food, in which structure-related texture is an essential part of the product. LÄS MER

  7. 5. Valorisation of fish waste biomass through recovery of nutritional lipids and biogas

    Författare :Betty Mbatia; Bioteknik; []
    Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; by-products; value addition; EPA; DHA; PUFA; biogas;

    Sammanfattning : Commercial fish catch in Eastern Africa is dominated by Nile Perch. Of the fish that is processed for human consumption, 30-40% is wasted. Currently, these wastes are not fully utilized; they are sold off at low price, converted to low valued products or left to decompose leading to environmental pollution and wastage of bioresource. LÄS MER