Sökning: "food industry"

Visar resultat 16 - 20 av 209 avhandlingar innehållade orden food industry.

  1. 16. Yacon as a food ingredient in meat products : A comparison between Soluble and Insoluble Fraction of Yacon

    Författare :Gabriel Salinas; Avdelningen för livsmedel och läkemedel; []
    Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Yacon; water insoluble fraction; water soluble fraction; Dietary fibre; gel network;

    Sammanfattning : The potential of yacon roots as a food ingredient was evaluated to determine its application in the food industry, especially in the meat industry. The understanding of yacon and its interactions with the sarcoplasmic andmyofibrillar proteins of meat was the key part of this study. LÄS MER

  3. 17. Mass Transport in Apple Tissue: Effects of Tissue Structure and Osmotic Processing Conditions

    Författare :Nikolaos Mavroudis; Livsmedelsteknik; []
    Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Food and drink technology; Livsmedelsteknik; drying; porosity; shrinkage; cell vitality; apple structure; apple; osmotic processing; mass transport; mass transport mechanisms;

    Sammanfattning : Osmotic processing can be a very useful processing step in today’s food industry enabling the production of high quality natural food ingredients out of plant tissues. The maintenance of high product quality is quite product specific with regard to quality attributes. These attributes include fresh/like appearance, taste, texture and composition. LÄS MER

  4. 18. 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

  5. 19. COMBINED DEHYDRATION METHODS - From Fresh Fruit to High-quality Ingredients

    Författare :Frédéric Prothon; Livsmedelsteknik; []
    Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Food and drink technology; Livsmedelsteknik; semi-finished products; agent; collapse; apple; microwave-assisted air-drying; dehydration; osmotic treatment;

    Sammanfattning : Numerous products from the food industry contain fruit and/or berries, in the form of fillings or ingredients, e. g. in yoghurt, some bread products/cereal products, ice cream, etc. In order to produce these ingredients and improve their characteristics, many processing techniques are available. LÄS MER

  7. 20. Membrane emulsification: modelling interfacial and geometric effects on droplet size

    Författare :Marilyn Rayner; Livsmedelsteknik; []
    Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; pore geometry; membrane emulsification; Gases; Surface Evolver; fluid dynamics; plasmas; Gaser; fluiddynamik; plasma; Chemical technology and engineering; Kemiteknik och kemisk teknologi; Food and drink technology; modelling; Livsmedelsteknik;

    Sammanfattning : Emulsification is an important unit operation used in the pharmaceutical, food, and cosmetic industry. Membrane emulsification is a relatively new membrane technology which allows the production of emulsion droplets under controlled conditions with a narrow droplet size distribution. LÄS MER