Avancerad sökning

Hittade 5 avhandlingar som matchar ovanstående sökkriterier.

  1. 1. Light-induced lipid oxidation and colour changes in foods : influence of wavelength and packaging material

    Författare :Mats Lennersten; Chalmers tekniska högskola; []
    Nyckelord :LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES; colour; lipid oxidation; mayonnaise; packaging material; potato crisps; light;

    Sammanfattning : .... LÄS MER

  3. 2. Sensory Dynamics in Emulsion Products Differing in Fat Content

    Författare :Karin Wendin; Chalmers tekniska högskola; []
    Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; microstructure; smell; texture; rheology; flavour; fat content; taste; sensory analysis; time intensity; ordinary differential equation; polynomial; emulsion products;

    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

  4. 3. Numerical and experimental study of turbulent drop breakup in high­-pressure homogenizers

    Författare :Peyman Olad; Avdelningen för livsmedel och läkemedel; []
    Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; High-pressure homogenizer HPH ; Turbulent drop breakup; Computational fluid dynamics CFD ; Direct numerical simulations DNS ; Experiments;

    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

  5. 4. Emulsion formation and stability - Impact of the dispersed state of the emulsifier on emulsification

    Författare :Emma Magnusson; Livsmedelsteknik; []
    Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Emulsion; phospholipid; dispersed state; field flow fractionation; freeze-thaw stability;

    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

  7. 5. Exploring the functionality of coconut proteins

    Författare :Borges Chambale; Livsmedelsteknik; []
    Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Coconut; coconut milk; extraction; proteins; emulsions; functional properties; denaturation; gels; yield stress; glass structure;

    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