Sökning: "blanching"

Visar resultat 1 - 5 av 14 avhandlingar innehållade ordet blanching.

1. 1. Aroma characterisation and retention after heat treatment and drying of fruits using extraction and GC-MS analysis

   Författare :Rui Ráice; Livsmedelsteknik; []
   Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Fruits; Vangueria infausta; Mangifera indica; volatile; aroma; blanching; drying; encapsulation; modelling; GC-MS.;

   Sammanfattning : This study concerns the identification and characterisation of volatile components of fruits, and evaluation of the effect of heat treatment and drying on retention or loss of volatiles of fruits. The investigation included developing a procedure to extract volatile components from the fruit matrix, a purification step, separation, identification and quantification. LÄS MER

3. 2. Bioactive Carbohydrates in Vining Peas (Pisum sativum) - Variation in alpha-galactoside content and the colonic fermentation of sugar alcohols

   Författare :Jimmy Ekvall; Avdelningen för livsmedel och läkemedel; []
   Nyckelord :MEDICIN OCH HÄLSOVETENSKAP; MEDICAL AND HEALTH SCIENCES; alpha-galactosides; raffinose family oligosaccharides; Näringslära; Nutrition; short-chain fatty acids; colonic fermentation; myo-inositol; sorbitol; xylitol; sugar alcohols; blanching; maturity; cultivar; Pisum sativum;

   Sammanfattning : The composition of the colonic microflora is essential for the health of the human host. To be able to survive, the microflora is dependent of a continuous supply of substrate. In this respect dietary fibre and other indigestible carbohydrates, of which the consumption in affluent societies is generally low, are of great importance. LÄS MER

4. 3. In vitro Bioaccessibility of Carotenes: Influence of microstructure in tomato and carrot as modified by processing

   Författare :Cecilia Svelander; Chalmers tekniska högskola; []
   Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; NATURVETENSKAP; NATURAL SCIENCES; α-carotene; in vitro bioaccessibility; high-pressure homogenisation; carrot; in vivo bioavailability; Caco-2 cell model; blanching; processing; Lycopene; β-carotene; tomato; microstructure;

   Sammanfattning : Carotenes are a group of fat-soluble pigments in many fruits and vegetables associated with several important biological effects, like protection against the development of some forms of cancer and cardiovascular disease. The carotene bioavailability in plant foods, i.e. LÄS MER

5. 4. Nutritional Value and Quality of Processed Mango Fruits

   Författare :Isabel Guiamba; Chalmers tekniska högskola; []
   Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; acidification; ascorbic acid oxidase; polyphenoloxidase; water blanching; β-carotene; osmotic dehydration; infrared heating; microwave heating; Mango; EDTA; vitamin C;

   Sammanfattning : Mango (Mangifera indica L.) is one of the most important tropical fruits commercialized and consumed worldwide, and an excellent source of fibre, bioactive compounds such as pro-vitamin A carotenoids, vitamin C (ascorbic acid) and phenolics. Mango was used in this thesis as a model fruit of fruits and vegetables that are rich sources of nutrients. LÄS MER

7. 5. Physiological and biochemical aspects of vegetable processing. A case study on carrots

   Författare :Federico Gómez Galindo; Livsmedelsteknik; []
   Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Food and drink technology; Livsmedelsteknik; mild blanching; antifreeze proteins; cell wall; cold acclimation; carrots; metabolism;

   Sammanfattning : The aim of the present study was to enhance our understanding of vegetables as living organisms, interacting dynamically with the environment, and to explore the possible influence of metabolic changes on subsequent processing operations. Growing conditions, harvesting and handling in the packing house and storage conditions are key events leading to a defined “physiological status” of the vegetable that is going to be consumed as a fresh product or a processed product. LÄS MER