Sökning: "amylose"

Visar resultat 16 - 20 av 39 avhandlingar innehållade ordet amylose.

  1. 16. Processing and Properties of Expanded Starch Materials

    Författare :Mia Sjöqvist; Chalmers tekniska högskola; []
    Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; amylopectin; extrusion; starch; porosity; foams; moisture content; amylose; microwave treatment; absorption;

    Sammanfattning : The need to strive towards a more sustainable development of the society is becoming increasingly urgent. As the population of the world is growing so is society´s impact on the environment. This is causing environmental problems with growing amounts of waste. LÄS MER

  3. 17. Cassava Processing: Safety and Protein Fortification

    Författare :Lucas Tivana; Livsmedelsteknik; []
    Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Cassava; Cyanogenic glycosides; aquacyano-cobyrinic acid; processing; amylose; amylopectin; protein; texture;

    Sammanfattning : Cassava (Manihot esculenta Crantz) is an important and cheap source of carbohydrate in tropical regions, particularly in Sub-Sahara Africa. Cassava as a human food is a good source of energy as it has a comparable high energy density of about 610 kJ/100 g fresh root. LÄS MER

  4. 18. 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

  5. 19. 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

  7. 20. Interactions between Amylose, Native Potato, Hydrophobically Modified Potato and High Amylopectin Potato Starches

    Författare :Fernando Ortega-Ojeda; Livsmedelsteknik; []
    Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Livsmedelsteknik; Food and drink technology; DSC; rheology; starch; polymers;

    Sammanfattning : The behaviour of different starches and their mixtures was investigated using several analysis techniques, i.e. small-deformation oscillatory measurements (rheological measurements), differential scanning calo-rimetry (DSC), light microscopy, and UV spectrophotometry (turbidi-metry). LÄS MER