Sökning: "Food and drink technology"
Visar resultat 11 - 15 av 83 avhandlingar innehållade orden Food and drink technology.
11. Texture and color of potato products
Sammanfattning : Texture and color are the most important parameters in the definition of the quality of potato products, but usually their subjective measurements do not give any reproducible results due to the complicating factors related to human perception. In order to understand the factors that can affect the texture and the color of the potato products during processing, instrumental techniques have been developed for quantifying those parameters. LÄS MER
12. Evaluation of UHT milk processed by direct steam injection and steam infusion technology
Sammanfattning : UHT direct steam injection and steam infusion are widely used; however there is no comparison of their impact on milk components. This study evaluates the structural changes at different steps during the UHT processing of whole milk in a full-scale UHT plant by transmission electron microscopy (TEM) and particle size measurements, and follows the enzymatic activity. LÄS MER
13. Characterization of Aeromonas, Enterobacteriaceae, Pseudomonas, Bacillus and Lactobacillus spontaneously growing to high numbers in milk, minced meat, fish or cheese
Sammanfattning : The spoilage flora of refrigerated raw and pasteurized milk was classified and identified by numerical phenotypic analysis. Isolations of bacteria were made at a defined spoilage stage, when the total aerobic count was 106-107 cfu per ml. The secondary flora of ripened Swedish and Norwegian cheeses was investigated by numerical analysis. LÄS MER
14. Effects of Probiotics and Plant Components on Murine Experimental Colitis and Acute Liver Failure
Sammanfattning : Acute liver failure is accompanied by a high rate of bacterial septic complications. High portal level of lipopolysaccharide (LPS) can lead to a pronounced secretion by Kupffer cells of pro-inflammatory mediators which have been shown to be early and important mediators of liver injury. LÄS MER
15. The mechanisms controlling heat and mass transfer on frying of beefburgers
Sammanfattning : The aim of the present work was to gain better understanding of the mechanisms controlling heat and mass transfer during thermal processing of beefburgers. The effects of different factors such as the chemical composition and comminution of the meat raw material, the pan temperature and the meat patty diameter on the characteristics of heat and mass transfer were studied. LÄS MER