Sökning: "Teknik och teknologier Annan teknik Livsmedelsteknik"
Visar resultat 21 - 25 av 155 avhandlingar innehållade orden Teknik och teknologier Annan teknik Livsmedelsteknik.
21. Phase Separation and Gelation of Biopolymers in Confined Geometries
Sammanfattning : Many biopolymer mixtures exhibit segregative phase separation that generates regions enriched in one polymer and depleted in the other. Today, much is known of how phase separating biopolymer systems behaves in bulk phase, and the final morphology can be controlled and tailored with high precision. LÄS MER
22. Processing of raw Cassava (Manihot esculenta) - Experiments and Modelling
Sammanfattning : The objective of the present thesis was to understand how the quality and performance of dried cassava products could be developed by drying and other processing steps. This goal was achieved in several stages. LÄS MER
23. 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
24. Quality Aspects of Modified Atmosphere Packaged Broccoli
Sammanfattning : The modified atmosphere packaging (MAP) of vegetables is used with the aim of prolonging the shelf-life of the packaged produce. The packaging material consists of a permeable film and as a result of the respiration of the produce and gas diffusion through the film, the O2 decreases and the CO2 increases inside the package. LÄS MER
25. 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