Sökning: "parsnip"

Hittade 3 avhandlingar innehållade ordet parsnip.

  1. 1. Physicochemical properties of root fiber suspensions. A comparison between parsnip (Pastinaca sativa) and yacon (Smallanthus sonchifolius)

    Författare :Alejandra Castro; Avdelningen för livsmedel och läkemedel; []
    Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; physicochemical properties; parsnip; yacon; plant suspensions; particle size distribution; rheology; fructans; dietary fiber;

    Sammanfattning : The physicochemical properties of two root suspensions, parsnip (Pastinaca sativa) and yacon (Smallanthus sonchifolius), were studied and compared at different concentrations and after being subjected to processes such as homogenization and heating. The study and the evaluation of the physicochemical properties of these plant materials in the form of pastes might help to increase the interest in these two roots, and possibly encourage their further industrial use. LÄS MER

  3. 2. Carbon allocation in underground storage organs : studies on accumulation of starch, sugars and oil

    Författare :Helle Turesson; Sveriges lantbruksuniversitet; Sveriges lantbruksuniversitet; []
    Nyckelord :LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES; LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES;

    Sammanfattning : By increasing knowledge of carbon allocation in underground storage organs and using the knowledge to improve such crops, the competitiveness of these types of storage organs can be strengthened. Starch is the most common storage compound in tubers and roots, but some crops accumulate compounds other than starch. LÄS MER

  4. 3. Yacon as a food ingredient in meat products : A comparison between Soluble and Insoluble Fraction of Yacon

    Författare :Gabriel Salinas; Avdelningen för livsmedel och läkemedel; []
    Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Yacon; water insoluble fraction; water soluble fraction; Dietary fibre; gel network;

    Sammanfattning : The potential of yacon roots as a food ingredient was evaluated to determine its application in the food industry, especially in the meat industry. The understanding of yacon and its interactions with the sarcoplasmic andmyofibrillar proteins of meat was the key part of this study. LÄS MER