Sökning: "osmotic dehydration"

Visar resultat 1 - 5 av 7 avhandlingar innehållade orden osmotic dehydration.

1. 1. COMBINED DEHYDRATION METHODS - From Fresh Fruit to High-quality Ingredients

   Författare :Frédéric Prothon; Livsmedelsteknik; []
   Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Food and drink technology; Livsmedelsteknik; semi-finished products; agent; collapse; apple; microwave-assisted air-drying; dehydration; osmotic treatment;

   Sammanfattning : Numerous products from the food industry contain fruit and/or berries, in the form of fillings or ingredients, e. g. in yoghurt, some bread products/cereal products, ice cream, etc. In order to produce these ingredients and improve their characteristics, many processing techniques are available. LÄS MER

3. 2. Processing of berries – Effects on functionality, stability and bioactivity of anthocyanins

   Författare :Gabriel Barbosa; Chalmers tekniska högskola; []
   Nyckelord :NATURVETENSKAP; NATURAL SCIENCES; NATURVETENSKAP; NATURAL SCIENCES; TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; berries; powder; hot air and microwave drying; osmotic dehydration; press cake; edible coating; anthocyanins; gastrointestinal in vitro digestion; polyphenols; pulsed electric field; oxidative stress; yeast;

   Sammanfattning : Berries are rich natural sources of anthocyanins, water-soluble pigments in plants that have been linked to beneficial effects against chronic diseases, such as cardiovascular diseases, type 2 diabetes and neurodegenerative diseases. However, anthocyanins as well as other polyphenolic compounds are often sensitive to degradation during processing, storage and digestion. LÄS MER

4. 3. Nutritional Value and Quality of Processed Mango Fruits

   Författare :Isabel Guiamba; Chalmers tekniska högskola; []
   Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; acidification; ascorbic acid oxidase; polyphenoloxidase; water blanching; β-carotene; osmotic dehydration; infrared heating; microwave heating; Mango; EDTA; vitamin C;

   Sammanfattning : Mango (Mangifera indica L.) is one of the most important tropical fruits commercialized and consumed worldwide, and an excellent source of fibre, bioactive compounds such as pro-vitamin A carotenoids, vitamin C (ascorbic acid) and phenolics. Mango was used in this thesis as a model fruit of fruits and vegetables that are rich sources of nutrients. LÄS MER

5. 4. Development of Novel In Situ Microscopy Techniques for the Study of Water Interaction with Soft Materials

   Författare :Anna Jansson; Chalmers tekniska högskola; []
   Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; MEDICIN OCH HÄLSOVETENSKAP; MEDICAL AND HEALTH SCIENCES; NATURVETENSKAP; NATURAL SCIENCES; environmental scanning electron microscopy; polymer film; manipulator; yeast cell; swelling; in situ; water transport; cellulose fibre; osmotic shock; water interaction;

   Sammanfattning : The transport of water in soft materials can occur in liquid or gas phase and is highly dependent on the material microstructure and the structure dynamics. Understanding these relationships is the basis for the development of predictive models that can aid the design of new and improved functional materials. LÄS MER

7. 5. Development of Novel In Situ ESEM Techniques for the Study of Water Interaction with Soft Materials

   Författare :Anna Jansson; Chalmers tekniska högskola; []
   Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; environmental scanning electron microscopy; cellulose fibre; water transport; swelling; osmotic shock; yeast cell; in situ; manipulator; water interaction;

   Sammanfattning : The transport of water is central to many applications of soft biomaterials; for example water management in personal care products, controlled drug release in pharmaceuticals and, on a fundamental level, the activities of living cells. Water transport through a material may occur in both liquid and gas phase, and is highly dependent on the microstructure. LÄS MER