Sökning: "TECHNOLOGY Chemical engineering Food technology"

Visar resultat 16 - 20 av 146 avhandlingar innehållade orden TECHNOLOGY Chemical engineering Food technology.

  1. 16. Dietary fibre production from oat hulls

    Författare :Eva Schmitz; Bioteknik; []
    Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Oat hulls; Dietary fibre; Chemical composition; Bleaching; Pre-treatment; Enzyme synergy;

    Sammanfattning : The current threats of climate change connected to the unsustainable consumption of fossil resources paired with an increasing world population demands the exploration of alternative raw materials for the production of food, fuel and specialty chemicals. Agricultural waste streams present suitable sources due to their availability in large quantities at low costs without competing with current food production. LÄS MER

  3. 17. Oxygen-reducing enzymes in coatings and films for active packaging

    Författare :Kristin Johansson; Lars Järnström; Caisa Johansson; Leif J. Jönsson; Jose M. Lagaron; Karlstads universitet; []
    Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Active packaging; food packaging; oxygen scavengers; oxygen-reducing enzymes; dispersion coating; biopolymers; Chemical Engineering; Kemiteknik;

    Sammanfattning : Oxygen scavengers are used in active packages to protect the food against deteriorative oxidation processes. The aim of this work was to investigate the possibilities to produce oxygen-scavenging packaging materials based on oxygen-reducing enzymes. LÄS MER

  4. 18. On the Extraction of Essential Oils by Supercritical Carbon Dioxide and its Influence on the Mesomorphic Phase Structures

    Författare :José da Cruz Francisco; Kemiska institutionen; []
    Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Natural oils; fats and waxes technology; Naturliga oljor; fetter; vax; Kemiteknik och kemisk teknologi; Chemical technology and engineering; Livsmedelsteknik; Food and drink technology; phase behavior; soybean lecithin; monoolein; cineole; terpenes; eucalyptus; extraction; Essential oils; supercritical carbon dioxide;

    Sammanfattning : A comparison of essential oils from leaves of Eucalyptus camaldulensis Dehn. obtained by hydrodistillation (HD) and supercritical carbon dioxide (SC-CO2) extraction is presented. Selected major components of the oils showed a predominance of higher molecular weight components in the SC-CO2 extracts than in those obtained by HD. LÄS MER

  5. 19. Wheat quality under a climate spell : a focus on protein, physico-chemical and growth characteristics evaluated by innovatively combined approaches

    Författare :Sbatie Lama; Sveriges lantbruksuniversitet; Sveriges lantbruksuniversitet; []
    Nyckelord :LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES; TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; NATURVETENSKAP; NATURAL SCIENCES;

    Sammanfattning : The quality of bread is largely determined by the gluten protein concentration and composition, both greatly influenced by environmental factors such as heat and drought. Future climate in Sweden is expected to fluctuate severely, affecting gluten proteins and the production of bread wheat, as well as future availability of food. LÄS MER

  7. 20. Lipases and phenolic aggregates : Characterization, inhibition and interaction

    Författare :Atma-Sol Bustos; Avdelningen för livsmedel och läkemedel; []
    Nyckelord :NATURVETENSKAP; NATURAL SCIENCES; TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY;

    Sammanfattning : In recent decades, obesity has gone from being a problem of first world countries to a global one. It is considered one of the main risk factors for many serious medical conditions. LÄS MER