Sökning: "food microstructure"

Visar resultat 1 - 5 av 38 avhandlingar innehållade orden food microstructure.

1. 1. Microstructure of spray dried particles at different scales of drying

   Författare :Marine Nuzzo; Livsmedelsteknik; []
   Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; microstructure; morphology; confocal Raman microscopy; phase segregation; spray drying;

   Sammanfattning : Spray drying is a preferred method to produce dry powder of thermally sensitive materials such as food and pharmaceuticals. Drying conditions and formulation determine primary properties such as morphology and composition that finally provide functionality such as dissolution, encapsulation and flowability. LÄS MER

3. 2. Protein isolation from herring (Clupea harengus) using the pH-shift process - Protein yield, protein isolate quality and removal of food contaminants

   Författare :Sofia Marmon; Chalmers tekniska högskola; []
   Nyckelord :LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES; TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; NATURVETENSKAP; NATURAL SCIENCES; NATURVETENSKAP; NATURAL SCIENCES; precipitation; acid; gelation; in vitro digestion; solubilization; herring; protein; salt solubility; pH; lipids; alkaline; transmission electron microscopy; dioxins;

   Sammanfattning : Herring (Clupea harengus) contain valuable proteins but is difficult to process into high-quality foods due to its small size and high content of bones, heme-proteins and lipids. Herring is among the most abundant fish species in the world, but is currently utilized largely for fish meal and oil production. LÄS MER

4. 3. Microstructure and rheological properties of plant particle suspensions prepared using different physical treatments

   Författare :Patricia Lopez-Sanchez; Chalmers tekniska högskola; []
   Nyckelord :LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES; yield stress; rheology; elastic modulus; cell wall; tomato; broccoli; plant particle suspension; microstructure; carrot;

   Sammanfattning : Suspensions of plant particles are very common products or by-products in many industries such as food, paper and biofuel. An improved understanding of the complex relationship between microstructure and rheology of these plant systems might help design, control and predict their structural and material properties. LÄS MER

5. 4. Multi-scale characterisation of pasta - Effects of raw materials on water absorption, water distribution, and microstructure

   Författare :Thomas Steglich; Chalmers tekniska högskola; []
   Nyckelord :LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES; TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; magnetic resonance imaging; dietary fibre; texture properties; light microscopy; starch; water distribution; gluten; bran; pasta; microstructure;

   Sammanfattning : Pasta is a product with a long history, but is also still being developed today. Producers want to use new raw materials to make pasta more nutritious, less allergenic, and less dependent on durum wheat. All have in common that new raw materials shall not compromise the desired texture properties of cooked pasta such as the “al dente” feeling. LÄS MER

7. 5. 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