Sökning: "potato processing"

Visar resultat 6 - 10 av 24 avhandlingar innehållade orden potato processing.

1. 6. On processing of thermoplastic starch

   Författare :Mats Thunwall; Chalmers tekniska högskola; []
   Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; amylose; starch; extrusion; thermoplastic starch;

   Sammanfattning : Starch is a biodegradable material produced in many different crop plants. Since it is biodegradable, inexpensive, generally has good barrier properties and comes from a renewable source it would be an ideal material to use in e.g. packaging applications. LÄS MER

3. 7. Pulsed Electric Field Treatment of Plant Tissue

   Författare :Mustafa Fincan; Livsmedelsteknik; []
   Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; bimodal Fickian diffusion model; Food and drink technology; Livsmedelsteknik; generalized Maxwell model; onion Neutral Red; visualization; red beetroot; potato; epidermis; plant tissue; electroporation; Cell permeabilization; Pulsed electric field; PEF;

   Sammanfattning : A pulsed electric field (PEF) is a newly emerged non-thermal food processing technology which has characteristic effects on the cell membrane. PEF processing involves subjecting food to short, repeated pulses of a high electric field between an anode and a cathode. LÄS MER

4. 8. Improving vitamin A nutrition in low-income countries. In vitro bioaccessibility of provitamin A carotenoids in biofortified orange-fleshed sweet potato

   Författare :Anton Bengtsson; Chalmers tekniska högskola; []
   Nyckelord :NATURVETENSKAP; NATURAL SCIENCES; NATURVETENSKAP; NATURAL SCIENCES; bioaccessibility; β-carotene; biofortification; provitamin A carotenoids; coherent anti-Stokes Raman scattering microscopy; vitamin A deficiency; food processing; orange-fleshed sweet potato; in vitro digestion; Caco-2 cells;

   Sammanfattning : Vitamin A deficiency is a major nutritional disorder in a large number of low-income countries that is caused by an inadequate intake of preformed vitamin A and provitamin A carotenoids in the diet. The objective of the present thesis was to evaluate orange-fleshed sweet potato (OFSP) as a biofortified food source of provitamin A carotenoids with a potential to be included in a diet for alleviating vitamin A deficiency. LÄS MER

5. 9. The Physicochemical and Sensory Properties of Fruit and Vegetable Fibre Suspensions - The Effect of Fibre Processing and its Addition to Low-Fat Sausages

   Författare :Hanna Bengtsson; Livsmedelsteknik; []
   Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; physicochemical properties; carrot; apple; potato pulp; tomato; sensory perception; low-fat sausages; texture; heat treatment; homogenisation; Dietary fibre suspensions;

   Sammanfattning : Due to the health effects of dietary fibre, as well as its water-holding capacity (WHC), food products are commonly fortified with fibre-rich sources. However, to be able to design food products with specific textural properties that also appeal to the consumer, it is important to understand and to characterise the physicochemical and chemical properties of the fibre. LÄS MER

7. 10. Processing and Properties of Expanded Starch Materials

   Författare :Mia Sjöqvist; Chalmers tekniska högskola; []
   Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; amylopectin; extrusion; starch; porosity; foams; moisture content; amylose; microwave treatment; absorption;

   Sammanfattning : The need to strive towards a more sustainable development of the society is becoming increasingly urgent. As the population of the world is growing so is society´s impact on the environment. This is causing environmental problems with growing amounts of waste. LÄS MER