Sökning: "food chain length"

Visar resultat 1 - 5 av 24 avhandlingar innehållade orden food chain length.

  1. 1. Fermented probiotic beverage based on quinoa : Functionality, hygiene, and health effects

    Författare :Pamela Rosario Canaviri Paz; Avdelningen för livsmedel och läkemedel; []
    Nyckelord :LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES; Quinoa grains; Fermentation; Lactic acid bacteria; Probiotics; Food safety; Starter culture; Polyphenol compounds; Microbiota composition; Functional food; Gut microbiota;

    Sammanfattning : White quinoa grains were used as a source of novel beneficial microorganisms and as a matrix for development of a fermented plant-based drink. Studies on the quinoa grain microbiota were performed by applying spontaneous fermentation to allow isolation of autochthonous Lactiplantibacillus strains with potential to be used as starter cultures. LÄS MER

  3. 2. Amylopectin - Interactions with Lipids and Proteins

    Författare :Henrik Lundqvist; Livsmedelsteknik; []
    Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; binding isotherm; isothermal titration calorimetry; differential scanning calorimetry; retrogradation; alpha-lactalbumin; beta-lactoglobulin; whey protein; surfactant; lipid; exterior chain length; barley; potato; starch; amylopectin; amylose; Food and drink technology; Livsmedelsteknik; Proteins; enzymology; Proteiner; enzymologi; Lipids; steroids; membranes; Lipider; steroider; mebran;

    Sammanfattning : Starch is a common ingredient in many products, influencing properties such as viscosity, stability, sensory properties and appearance. These properties and how they change with time in the process called retrogradation are dependent on the structure of starch and its interaction with other components such as lipids and proteins. LÄS MER

  4. 3. Short-Chain Fatty Acid Starch Stabilized Pickering Emulsions : Design, Properties and Applications

    Författare :Nabilah Binti Abdul Hadi; Avdelningen för livsmedel och läkemedel; []
    Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Short-chain fatty acid starch; Physicochemical properties; Pickering emulsions; Starch modification; Emulsion stability; Starch hydrolysis; In vitro digestion; Lipolysis;

    Sammanfattning : Pickering emulsions are emulsions stabilized by solid particles. Particles with optimal dual wettability toward both of the oil and water phases, can be adsorbed onto the interface, thereby providing the stability of the emulsions. LÄS MER

  5. 4. The different roles of crayfish in benthic food webs

    Författare :Patrik Stenroth; Biologiska institutionen; []
    Nyckelord :NATURVETENSKAP; NATURAL SCIENCES; NATURVETENSKAP; NATURAL SCIENCES; Marinbiologi; limnologi; aquatic ecology; marine biology; food chain length; stable isotopes; environmental gradients; diet; crayfish; akvatisk ekologi; limnology; Hydrobiology;

    Sammanfattning : I show that crayfish consume detritus, algae, macrophytes, and an array of invertebrates. Crayfish were found to reduce invertebrate densities. However, prey mobility seemed to be a key factor regulating the strength of interactions between crayfish and prey. LÄS MER

  7. 5. 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