Sökning: "starch"

Visar resultat 1 - 5 av 202 avhandlingar innehållade ordet starch.

  1. 1. Closed-loop strategy for valorization of starch : From starch to functionalized starch biomaterials and bioplastics

    Detta är en avhandling från Stockholm : KTH Royal Institute of Technology

    Författare :Duo Wu; KTH.; [2017]
    Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; MEDICIN OCH HÄLSOVETENSKAP; MEDICAL AND HEALTH SCIENCES; Starch; Nano-graphene oxide; Microwave; Valorization; Scaffold; Biomineralization; Bioplastics; Compatibilizer; Plasticizer; Fiber- och polymervetenskap; Fibre and Polymer Science;

    Sammanfattning : The desire to utilize renewable resources and avoid wastes drives us to develop new concepts for material design. Non-edible starch feedstocks and starch bioplastic wastes were previously considered useless. LÄS MER

  2. 2. Barley starch

    Detta är en avhandling från Stockholm : KTH Royal Institute of Technology

    Författare :Anna Källman; Sveriges lantbruksuniversitet.; [2013]
    Nyckelord :LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES;

    Sammanfattning : This thesis examined barley amylopectin structure and looked for correlations between the structure and physical properties of starch. The structure of amylopectin and gelatinisation and retrogradation of starch were studied in 10 different barley cultivars/breeding lines with differing genetic background. LÄS MER

  3. 3. On processing of thermoplastic starch

    Detta är en avhandling från Stockholm : KTH Royal Institute of Technology

    Författare :Mats Thunwall; [2005]
    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

  4. 4. Crystalline Properties of Starch

    Detta är en avhandling från Food Technology, Lund University

    Författare :Erik Svensson; [1996]
    Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Livsmedelsteknik; Food and drink technology; gelatinization; retrogradation; annealing; phosphorylation; amylopectin-lipid complex; amylose-lipid complex; amylopectin; starch; amylose;

    Sammanfattning : Popular Abstract in Swedish Den första delen av denna avhandling behandlar teoretiska aspekter på stärkelsens kristallina egenskaper. Vår förståelse av dessa egenskaper är baserad på modeller som erhållits via kristallografiska undersökningar av modifierad amylos. LÄS MER

  5. 5. Retrogradation Properties of Starch

    Detta är en avhandling från Department of Food Technology, Lund University

    Författare :José Silverio; Lunds universitet.; Lund University.; [1997]
    Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; surfactants; lipids; degree of polymerization DP ; isothermal microcalorimetry; differential scanning calorimetry DSC ; crystallinity; amylose; amylopectin; gelatinization; starch; retrogradation; temperature cycling; PCA; Food and drink technology; Livsmedelsteknik;

    Sammanfattning : The main purpose of this thesis was to examine various factors influencing starch retrogradation. The reassociation events of starch, which are closely linked to the staling of bakery products, were mainly studied by thermal analysis. Some aspects of starch gelatinization are also included. LÄS MER