Sökning: "amylopectin"

Visar resultat 31 - 34 av 34 avhandlingar innehållade ordet amylopectin.

1. 31. On the two forms of amylose-lipid complexes

   Författare :Fredrik Tufvesson; Livsmedelsteknik; []
   Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; bread; enzymatic hydrolysis; resistant starch; digestibility; fatty acid; monoglyceride; polar lipid; differential scanning calorimetry; annealing; amylose-lipid complex; crystallization; Food and drink technology; Livsmedelsteknik; Biotechnology; Bioteknik;

   Sammanfattning : This thesis is about the formation of amylose-lipid complexes, and their properties. Two forms of superstructures can be identified. Complex form I has more randomly distributed helices, while the structure of form II is crystalline and therefore exhibits the typical V-pattern in X-ray diffraction analyses. LÄS MER

3. 32. Towards an understanding of surface hydrophobization of paper - Exploring the effect of polymer nanoparticles, starch, ionic strength and process parameters

   Författare :Frida Iselau; Chalmers tekniska högskola; []
   Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; NATURVETENSKAP; NATURAL SCIENCES; starch; ionic strength; paper hydrophobization; nanoparticles; penetration.; kinetics; charge ratio; temperature; aggregation; Surface sizing;

   Sammanfattning : Paper materials are cost effective and lightweight, they can easily be recycled and their use as an alternative to plastics is advantageous from an environmental and sustainability perspective. However, competing with plastics for packaging applications is a challenge for cellulosic products. LÄS MER

4. 33. Interactions between surfactants and starch : from starch granules to amylose solutions

   Författare :Isabel Mira; Per Claesson; James N. Bemiller; KTH; []
   Nyckelord :NATURVETENSKAP; NATURAL SCIENCES; food science and technology; polymer chemistry; Surface and colloid chemistry; Yt- och kolloidkemi;

   Sammanfattning : Starch is a mixture of two polysaccharides, amylose (AM) and amylopectin, which occurs naturally in the form of microscopic granules that are abundantly found in tubers, roots, cereal grains and fruits. In order to bring out their functional properties as thickeners and texture enhancers, starch granules are often disrupted by heating in excess water. LÄS MER

5. 34. Enhancing Composite Cassava Bread Quality - Effect of cassava pre-treatment and baking improvers

   Författare :Maria Eduardo; Chalmers tekniska högskola; []
   Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; baking improvers; bread quality; cassava flour; pre-treatment; composite bread; sensory evaluation;

   Sammanfattning : Due to unfavourable climatic conditions, the production of wheat in Mozambique is not sufficient to satisfy national food industrial needs and substantial quantities must be imported at high cost. Bread is currently produced basically using wheat flour. LÄS MER