Sökning: "cake"

Visar resultat 6 - 10 av 43 avhandlingar innehållade ordet cake.

1. 6. Hempseed cake as a protein feed for ruminants

   Författare :Linda Karlsson; Sveriges lantbruksuniversitet; Sveriges lantbruksuniversitet; []
   Nyckelord :LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES;

   Sammanfattning : Increasing the use of locally produced protein feeds in ruminant production systems in northern Europe would be a valuable development. Hemp (Cannabis sativa L.) can be cultivated at high latitudes and cold-pressing the seeds to extract the oil produces a residue, hempseed cake (HC), with a high protein content. LÄS MER

3. 7. On the local filtration properties during cake filtration: Studies on LignoBoost lignin and the influence of ionic strength

   Författare :Julie Durruty; Chalmers tekniska högskola; []
   Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; LignoBoost process; local filtration properties; dead-end filtration; softwood lignin; particles interactions; compressible filter cake; constitutive relationships;

   Sammanfattning : The Kraft pulping technology has been thoughtfullyinvestigated and developed over the pasthundred years and more; it is currently the mostcommonly-used method ofpulping in the world. Anew and promising opportunity for Kraft pulp millswould be to take a step towards becomingbiorefineries by implementing technologies ableto extract and convert the organic by-products,such as lignin, into a wide rangeof value-added products and chemicals. LÄS MER

4. 8. On the local properties of compressible filter cakes

   Författare :Tuve Mattsson; Chalmers tekniska högskola; []
   Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; local filtration properties; dead-end filtration; particle interactions; cake filtration; skin formation; constitutive relationships; modelling; solid-liquid separation;

   Sammanfattning : Filtration as a means of separating solids from liquids is an important unit operation employed in a range of different industrial sectors, of which the forest products, mineral, chemical process and pharmaceutical industries are but a few. Accurate and applicable models for the filtration unit operation are imperative if industrial filtration equipment is to be designed correctly. LÄS MER

5. 9. Processing of berries – Effects on functionality, stability and bioactivity of anthocyanins

   Författare :Gabriel Barbosa; Chalmers tekniska högskola; []
   Nyckelord :NATURVETENSKAP; NATURAL SCIENCES; NATURVETENSKAP; NATURAL SCIENCES; TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; berries; powder; hot air and microwave drying; osmotic dehydration; press cake; edible coating; anthocyanins; gastrointestinal in vitro digestion; polyphenols; pulsed electric field; oxidative stress; yeast;

   Sammanfattning : Berries are rich natural sources of anthocyanins, water-soluble pigments in plants that have been linked to beneficial effects against chronic diseases, such as cardiovascular diseases, type 2 diabetes and neurodegenerative diseases. However, anthocyanins as well as other polyphenolic compounds are often sensitive to degradation during processing, storage and digestion. LÄS MER

7. 10. Foam Formation and Starch Gelatinization with Alpha-Crystalline Emulsifiers

   Författare :Gisela Richardson; Livsmedelsteknik; []
   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