Sökning: "food industry"

Visar resultat 21 - 25 av 211 avhandlingar innehållade orden food industry.

1. 21. Factors Controlling Meat Quality of Pork in Relation to Breed and RN Genotype

   Författare :Åsa Josell; Livsmedelsteknik; []
   Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Food and drink technology; Livsmedelsteknik; NIR; rigor development; tenderness; RN gene; Meat quality; pork;

   Sammanfattning : The Hampshire breed was introduced as the terminal sire in Swedish slaughter pigs in the 1970s, mainly to reduce stress susceptibility and associated problems of meat quality, such as the meat being pale, soft and exudative (PSE). Since then, however, the RN – allele, a mutation which is only found in pure-bred Hampshire and in crosses with it, has been discovered. LÄS MER

3. 22. Milk Membrane Lipids - Dispersions, Emulsions and Interactions with Proteins

   Författare :Rianne Waninge; Livsmedelsteknik; []
   Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Food and drink technology; Model milk membrane lipids; Emulsions; Vesicles; Cryo-TEM; Milk fat globule membrane; MFGM; Livsmedelsteknik;

   Sammanfattning : Milk is a dilute aqueous dispersion with a complex mixture of proteins, fat, carbohydrates, vitamins and minerals. Milk membrane lipids are a part of the milk fat globule membrane (MFGM), which covers the fat globules. During dairy processing membrane material is released and surface structure features are altered. LÄS MER

4. 23. 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

5. 24. Ultrasound Doppler Based In-Line Rheometry - Development, Validation and Application

   Författare :Johan Wiklund; Livsmedelsteknik; []
   Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Teknik; Chemical technology and engineering; Kemiteknik och kemisk teknologi; Food and drink technology; Livsmedelsteknik; Technological sciences; non-Newtonian; Chemistry; Kemi; process control; In-line rheometry; Doppler; process monitoring; ultrasound;

   Sammanfattning : The trend within fluid industry is towards continuous production, leading to an increasing demand for new and improved methods that allow real-time monitoring of quality parameters and fast process control. The consistency and viscosity can be described by fluid rheology and are frequently used as quality control parameters. LÄS MER

7. 25. Efficient food logistics to reduce the climate impact of transportation: A shipper’s perspective

   Författare :Kristina Liljestrand; Chalmers tekniska högskola; []
   Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; food characteristics; shipper; context; product flow; food logistics; climate impact of transportation;

   Sammanfattning : Transportation activities are often highlighted for their climate impact, and one industry that has a significant impact is the food industry. However, reducing the climate impact of transporting food products can be difficult due to the various characteristics of such products, for example temperature regime. LÄS MER