Sökning: "amylose-lipid complex"

Hittade 4 avhandlingar innehållade orden amylose-lipid complex.

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

    Detta är en avhandling från Food Technology, Lund University

    Författare :Fredrik Tufvesson; Lund University.; Lunds universitet.; [2001]
    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

  2. 2. Crystalline Properties of Starch

    Detta är en avhandling från Food Technology, Lund University

    Författare :Erik Svensson; [1996]
    Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Livsmedelsteknik; Food and drink technology; gelatinization; retrogradation; annealing; phosphorylation; amylopectin-lipid complex; amylose-lipid complex; amylopectin; starch; amylose;

    Sammanfattning : The crystalline properties of starch constitutes a puzzling area of research. Our understanding of the crystalline structure of amylopectin, that is the crystalline component in starch, is based on the observations from investigations on modified amylose. LÄS MER

  3. 3. Foam Formation and Starch Gelatinization with Alpha-Crystalline Emulsifiers

    Detta är en avhandling från SIK - Svenska Livsmedelsinstitutet

    Författare :Gisela Richardson; Lund University.; Lunds universitet.; [2003]
    Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Food and drink technology; Livsmedelsteknik; image analysis.; rheology; microscopy; amylose-lipid complex; gelatinization; dynamical arrest; amylose; starch; sponge cake; foam; emulsifier; alpha-gel; physical state;

    Sammanfattning : In the baking industry, emulsifiers in the alpha-gel state are used for foam formation. This thesis focuses on some parts of the effects of the emulsifier: how the foam formation and foam stability are influenced by the physical state of the emulsifier, how emulsifiers change the gelatinization and gel formation of starch, and the impact that these factors may have in a true product such as a sponge cake. LÄS MER

  4. 4. Staling and Starch Retrogradation in Speciality Bread

    Detta är en avhandling från SIK - Svenska Livsmedelsinstitutet

    Författare :Jeanette Purhagen; Lund University.; Lunds universitet.; [2011]
    Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Anti-staling agents; Staling; Starch retrogradation; Bread; Water content; Bran; Heat-treated additives; Gluten-free bread;

    Sammanfattning : Bread products are one of the most common and important foods in our daily diet, and have been since ancient times. Although it has a long history and comes in many variations, the staling phenomenon of bread is still not fully known. LÄS MER