Sökning: "mayonnaise"
Hittade 5 avhandlingar innehållade ordet mayonnaise.
1. Light-induced lipid oxidation and colour changes in foods : influence of wavelength and packaging material
Sammanfattning : .... LÄS MER
2. Sensory Dynamics in Emulsion Products Differing in Fat Content
Sammanfattning : Flavour, taste and texture are important qualities when purchasing food and the richness and smoothness of fat are desired properties for many individuals. However, fat is the major nutrition concern of many consumers. It is therefore important to be able to produce attractive products containing low amounts of fat. LÄS MER
3. Numerical and experimental study of turbulent drop breakup in high-pressure homogenizers
Sammanfattning : Emulsification is the process of making stable mixture of two or more immiscible substances (typically oil and water). The product of this process, the emulsion, is found in various applications and industries such as food (milk and other dairy products, non-dairy alternatives, mayonnaise, salad dressing), cosmetics and pharmaceuticals (creams, lotions, intravenous medications), chemical (paints, cleaning products), etc. LÄS MER
4. Emulsion formation and stability - Impact of the dispersed state of the emulsifier on emulsification
Sammanfattning : Emulsions find a variety of applications in for example food, cosmetics and pharmaceutical preparations. In order to obtain emulsions with desired properties it is important to understand how different factors, such as the properties of the emulsifier and the emulsification procedure, impact the final emulsion properties. LÄS MER
5. Exploring the functionality of coconut proteins
Sammanfattning : At present, coconut proteins are discarded as a waste product by the coconut oil industry. If the range of applications of coconut proteins is to be expanded, their potential functionalities should be investigated. Emulsions and gels are of the greatest interest in food industry. LÄS MER