Sökning: "tomato"

Visar resultat 1 - 5 av 27 avhandlingar innehållade ordet tomato.

1. 1. Sensory quality of tomato, carrot and wheat : Influences of growing systems

   Författare :Åsa Haglund; Uppsala universitet; []
   Nyckelord :LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES; Domestic sciences; growing system; sensory evaluation; taste; food quality; tomato; carrot; wheat; Hushållsvetenskap; Domestic science and nutrition; Hushålls- och kostvetenskap;

   Sammanfattning : The sensory variation in products, conventionally and ecologically grown has been described and the effect of sensory training on the reliability of the assessors has been evaluated.Ecologically grown tomatoes scored higher for sweetness while conventionally grown tomatoes scored higher for firmness. LÄS MER

3. 2. In vitro Bioaccessibility of Carotenes: Influence of microstructure in tomato and carrot as modified by processing

   Författare :Cecilia Svelander; Chalmers tekniska högskola; []
   Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; NATURVETENSKAP; NATURAL SCIENCES; α-carotene; in vitro bioaccessibility; high-pressure homogenisation; carrot; in vivo bioavailability; Caco-2 cell model; blanching; processing; Lycopene; β-carotene; tomato; microstructure;

   Sammanfattning : Carotenes are a group of fat-soluble pigments in many fruits and vegetables associated with several important biological effects, like protection against the development of some forms of cancer and cardiovascular disease. The carotene bioavailability in plant foods, i.e. LÄS MER

4. 3. Mircostructure and rheological properties of concentrated tomato suspensions during processing

   Författare :Elena Bayod; Livsmedelsteknik; []
   Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; rheology; microstructure; morphology; flocs; tomato paste; ketchup; fibre suspensions; viscoelastic properties; particle size distribution; time dependency; network; yield stress; wall slip; Mooney; Cox-Merz rule; Tikhonov; tube viscometer; rotational viscometer; homogenisation; shearing;

   Sammanfattning : Food processing comprises operations such as dilution (changing the concentration), homogenisation (changing the particle size), and subsequent pumping (shearing), among others. It is thus of great interest to gain a better understanding of the mechanisms governing the creation and disruption of structures during these engineering operations, and the way in which they are related to the textural and rheological properties of the material. LÄS MER

5. 4. Microstructure and rheological properties of plant particle suspensions prepared using different physical treatments

   Författare :Patricia Lopez-Sanchez; Chalmers tekniska högskola; []
   Nyckelord :LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES; yield stress; rheology; elastic modulus; cell wall; tomato; broccoli; plant particle suspension; microstructure; carrot;

   Sammanfattning : Suspensions of plant particles are very common products or by-products in many industries such as food, paper and biofuel. An improved understanding of the complex relationship between microstructure and rheology of these plant systems might help design, control and predict their structural and material properties. LÄS MER

7. 5. 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