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  1. 6. Potential of Canavalia gladiata as a food ingredient: Nutritional and Functional aspects

    Författare :Sagarika Ekanayake; Avdelningen för livsmedel och läkemedel; []
    Nyckelord :MEDICIN OCH HÄLSOVETENSKAP; MEDICAL AND HEALTH SCIENCES; Canavalia gladiata; Sword beans; Nutritional quality; Functional properties; Näringslära; Nutrition;

    Sammanfattning : The tender fruits of the leguminous plant Canavalia gladiata (Sinhala awara, sword beans) are consumed in Sri Lanka as a green vegetable. The mature seeds are also utilized in a variety of ways but not very frequently, in spite of desirable agronomical properties, for cultivation in the country. LÄS MER

  3. 7. Starch Pickering Emulsions : Process and Encapsulation Stability

    Författare :Ali Marefati; Avdelningen för livsmedel och läkemedel; []
    Nyckelord :Starch granules; Pickering emulsions; Encapsulation; Freeze-thaw stability; Freeze-drying; In vitro digestion; In vitro intestinal lipolysis;

    Sammanfattning : The emulsion stabilization functionality of surfactants and biopolymers can be replaced by solid particles adsorbed at the interface, where they create a category of emulsions known as Pickering emulsions. Recently, health and environmental concerns have led to new market demand for natural, biodegradable and renewable sources of ingredients. LÄS MER

  4. 8. 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. 9. Fermentation as a Means of Optimizing the Glycaemic Index - Food Mechanisms and Metabolic Merits with Emphasis on Lactic Acid in Cereal Products

    Författare :Elin Östman; Avdelningen för livsmedel och läkemedel; []
    Nyckelord :MEDICIN OCH HÄLSOVETENSKAP; MEDICAL AND HEALTH SCIENCES; Nutrition; starch; healthy human; fermentation; lactic acid; sourdough; cereal products; milk; glycaemic index; bread; Näringslära; diabetes; insulin response;

    Sammanfattning : In current recommendations from FAO/WHO, foods that elicit low glycaemic responses and thus have low glycaemic indices (GIs) are advocated. The rationale for this recommendation is that low-GI diets have been shown to reduce risk factors for e.g. type II diabetes and cardiovascular disease. LÄS MER

  7. 10. Characterization of Starch Using Flow Field-Flow Fractionation Techniques

    Författare :Catalina Fuentes; Avdelningen för livsmedel och läkemedel; []
    Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY;

    Sammanfattning : To improve the properties and functionality of starch, it is important to understand the physicochemical and structural characteristics as raw material, after being modified to increase its characteristics and/or during changes due to the processing conditions. For this reason, the objective of the present thesis is to improve the understanding of characteristics and molecular properties like molar mass (M), root-mean-square radius (rrms) and their relation to other physicochemical properties of starch extracted from different sources. LÄS MER