Sökning: "gelatinization"

Visar resultat 1 - 5 av 10 avhandlingar innehållade ordet gelatinization.

  1. 1. Foam Formation and Starch Gelatinization with Alpha-Crystalline Emulsifiers

    Detta är en avhandling från SIK - Svenska Livsmedelsinstitutet

    Författare :Gisela Richardson; Lund University.; Lunds universitet.; [2003]
    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

  2. 2. Crystalline Properties of Starch

    Detta är en avhandling från Food Technology, Lund University

    Författare :Erik Svensson; [1996]
    Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Livsmedelsteknik; Food and drink technology; gelatinization; retrogradation; annealing; phosphorylation; amylopectin-lipid complex; amylose-lipid complex; amylopectin; starch; amylose;

    Sammanfattning : The crystalline properties of starch constitutes a puzzling area of research. Our understanding of the crystalline structure of amylopectin, that is the crystalline component in starch, is based on the observations from investigations on modified amylose. LÄS MER

  3. 3. Retrogradation Properties of Starch

    Detta är en avhandling från Department of Food Technology, Lund University

    Författare :José Silverio; Lund University.; Lunds universitet.; [1997]
    Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; surfactants; lipids; degree of polymerization DP ; isothermal microcalorimetry; differential scanning calorimetry DSC ; crystallinity; amylose; amylopectin; gelatinization; starch; retrogradation; temperature cycling; PCA; Food and drink technology; Livsmedelsteknik;

    Sammanfattning : The main purpose of this thesis was to examine various factors influencing starch retrogradation. The reassociation events of starch, which are closely linked to the staling of bakery products, were mainly studied by thermal analysis. Some aspects of starch gelatinization are also included. LÄS MER

  4. 4. Starch stabilized Pickering emulsions : Colloidal starch particles and their effects on emulsion properties

    Detta är en avhandling från Department of Food Technology, Engineering and Nutrition, Lund University

    Författare :Hisfazilah Saari; Lund University.; Lunds universitet.; [2017-09-02]
    Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Starch granules; Pickering emulsions; colloidal particles; sedimentation; acid hydrolysis; cold gelatinization; dissolution; non-solvent precipitation; nanoparticles;

    Sammanfattning : Particles can be used to stabilize multi-phase systems known as Pickering emulsions. The aim of this thesis was to investigate how starch particles affect emulsion properties. Starch granules were used individually as well as in binary mixtures. LÄS MER

  5. 5. Processing and Properties of Expanded Starch Materials

    Detta är en avhandling från Department of Food Technology, Engineering and Nutrition, Lund University

    Författare :Mia Sjöqvist; [2008]
    Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; amylopectin; extrusion; starch; porosity; foams; moisture content; amylose; microwave treatment; absorption;

    Sammanfattning : The need to strive towards a more sustainable development of the society is becoming increasingly urgent. As the population of the world is growing so is society´s impact on the environment. This is causing environmental problems with growing amounts of waste. LÄS MER