Sökning: "extrusion cooking"

Visar resultat 1 - 5 av 6 avhandlingar innehållade orden extrusion cooking.

  1. 1. Toward celiac-safe foods - Investigation of the interaction between transglutaminase 2 and gluten

    Författare :Niklas Engström; Chalmers tekniska högskola; []
    Nyckelord :MEDICIN OCH HÄLSOVETENSKAP; MEDICAL AND HEALTH SCIENCES; MEDICIN OCH HÄLSOVETENSKAP; MEDICAL AND HEALTH SCIENCES; MEDICIN OCH HÄLSOVETENSKAP; MEDICAL AND HEALTH SCIENCES; gliadin; Caco-2 cells; transglutaminase 2; ileostomy subjects; ascorbyl palmitate; gluten; gluten digestion; TG2; zinc; celiac disease; gluten intolerance; extrusion cooking;

    Sammanfattning : Celiac disease, a chronic autoimmune enteropathy, may develop in genetically predisposed individuals upon ingestion of gluten proteins found in wheat, barley, and rye. Overall prevalence of celiac disease is increasing and it currently affects around 1% of the population. LÄS MER

  3. 2. The development of novel foods from Swedish pulses : Raw material composition and processing effects

    Författare :Ferawati Ferawati; Cornelia M. Witthöft; Susanna Kariluoto; Linnéuniversitetet; []
    Nyckelord :LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES; legumes; pulse flour; functional properties; dietary fibre; folate; volatile compounds; cheese analogue; protein isolate; high-moisture extrusion; meat analogue.; Livsmedelsvetenskap; Food Science;

    Sammanfattning : A gradual shift towards a healthier and more sustainable diet with a higher quantity of plant-based products is suggested to be one of the most efficient ways to alleviate environmental pressure from the current food system. Pulses could play a crucial role in this shift due to the multi-faceted benefits they have on the environment and human health. LÄS MER

  4. 3. Investigating the Feasibility of using Scandinavian Agricultural Side Streams for the Development of Novel High-Moisture Meat Analogues

    Författare :Izalin Zahari; Avdelningen för livsmedel och läkemedel; []
    Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; High-moisture extrusion HME ; meat analogues; plant-based meat; Scandinavian side-streams;

    Sammanfattning : Meat analogues are products that are supposed to resemble meat in terms of texture, flavour, and also sensory characteristics. They have recently become increasingly popular due to numerous issues related to health, religion, environmental impact and the growing number of vegetarians and vegans. LÄS MER

  5. 4. Biopolymers and materials from rapeseed straw biorefining

    Författare :Antonia Svärd; Ulrica Edlund; Elisabet Brännvall; Stefan Willför; KTH; []
    Nyckelord :NATURVETENSKAP; NATURAL SCIENCES; Rapeseed canola straw; biorefinery; hemicelluloses; lignin; cellulose; cellulose nanoparticles; films; grafting; thermoplastic; biocomposites; rapshalm; bioraffinaderi; hemicellulosa; lignin; cellulosa; cellulosa nano partiklar; hemicellulosafilm; ympning; termoplastisk; biokompositer; Fiber- och polymervetenskap; Fibre and Polymer Science;

    Sammanfattning : Rapeseed straw was fractionated through a hydrothermal process into its hemicellulose, lignin and cellulose components. In the first step, hemicellulose-rich fractions were extracted. Xylan-rich fractions with high molecular weight, 30,000 – 50,000 g/mol, were obtained at 110 °C and 1.5 M NaOH. LÄS MER

  7. 5. Impact of cereal food structures on metabolic effects and satiety : the role of processing and product formulation

    Författare :Daniel Johansson; Sveriges lantbruksuniversitet; Sveriges lantbruksuniversitet; []
    Nyckelord :MEDICIN OCH HÄLSOVETENSKAP; MEDICAL AND HEALTH SCIENCES; LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES;

    Sammanfattning : Insulin resistance, high blood glucose and raised total blood cholesterol are major risk factors for cardiovascular disease and type 2 diabetes. Partly they are caused by overweight and obesity. Diet is an important modifiable determinant for these risk factors and understanding how food characteristics, e.g. LÄS MER