Sökning: "osmotic processing"

Visar resultat 1 - 5 av 12 avhandlingar innehållade orden osmotic processing.

  1. 1. Mass Transport in Apple Tissue: Effects of Tissue Structure and Osmotic Processing Conditions

    Författare :Nikolaos Mavroudis; Livsmedelsteknik; []
    Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Food and drink technology; Livsmedelsteknik; drying; porosity; shrinkage; cell vitality; apple structure; apple; osmotic processing; mass transport; mass transport mechanisms;

    Sammanfattning : Osmotic processing can be a very useful processing step in today’s food industry enabling the production of high quality natural food ingredients out of plant tissues. The maintenance of high product quality is quite product specific with regard to quality attributes. These attributes include fresh/like appearance, taste, texture and composition. 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. 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

  5. 4. 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

  7. 5. On osmolality and sperm function during processing for assisted reproduction

    Författare :Emma Holmes; Karolinska Institutet; Karolinska Institutet; []
    Nyckelord :;

    Sammanfattning : Deep basic knowledge about sperm physiology is relevant and important to optimize the outcome of procedures used during Assisted Reproductive Technologies (ART) to select spermatozoa for fertilization. More specifically, this study examined osmolality changes and consequences for sperm motility and sperm selection in the laboratory. LÄS MER