Search for dissertations about: "amylopectin"

Showing result 1 - 5 of 34 swedish dissertations containing the word amylopectin.

  1. 1. Amylopectin - Interactions with Lipids and Proteins

    University dissertation from Food Technology, Lund University

    Author : Henrik Lundqvist; Lunds universitet.; Lund University.; [2001]
    Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; binding isotherm; isothermal titration calorimetry; differential scanning calorimetry; retrogradation; alpha-lactalbumin; beta-lactoglobulin; whey protein; surfactant; lipid; exterior chain length; barley; potato; starch; amylopectin; amylose; Food and drink technology; Livsmedelsteknik; Proteins; enzymology; Proteiner; enzymologi; Lipids; steroids; membranes; Lipider; steroider; mebran;

    Abstract : Starch is a common ingredient in many products, influencing properties such as viscosity, stability, sensory properties and appearance. These properties and how they change with time in the process called retrogradation are dependent on the structure of starch and its interaction with other components such as lipids and proteins. READ MORE

  2. 2. Biodegradable Blends and Nanocomposite Films with Amylopectin, Poly(lactic acid) and Chitosan Matrices

    University dissertation from Stockholm : KTH

    Author : David Nordqvist; KTH.; [2008]
    Keywords : NATURVETENSKAP; NATURAL SCIENCES; amylopectin; chitosan; microfibrillated cellulose; nanocomposite; montmorillonite; coupling agent; amylopektin; kitosan; mikrofibrillär cellulose; nanokomposit; montmorillonit; kompatibilisator; NATURAL SCIENCES Chemistry Organic chemistry Polymer chemistry; NATURVETENSKAP Kemi Organisk kemi Polymerkemi;

    Abstract : Användningan av engångsförpackningar har ökat kraftigt de senaste åren. Den absolut största delen av dessa förpackningar tillverkars av oljebaserade plaster såsom polyetylen (PE) och polypropylen (PP). Dessa har även en oerhört lång nedbrytningstid, vilket gör det viktigt att finna mer miljövänliga alternativ. READ MORE

  3. 3. Starch in Processed Potatoes -Influence of Tuber Structure, Thermal Treatments and Amylose/Amylopectin Ratio

    University dissertation from Division of Food Technology, Lund University

    Author : Malin Sjöö; Lunds universitet.; Lund University.; [2005]
    Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Livsmedelsteknik; Food and drink technology; Teknik; Technological sciences; microscopy; differential scanning calorimetry; amylopectin; amylose; starch; Solanum tuberosum; potato;

    Abstract : Popular Abstract in Swedish Potatis är ett av våra viktigaste baslivsmedel, men erbjuder trots det stor variation. Traditionella recept varvas med nya innovationer i hushåll och restauranger, och inom livsmedelsindustrin processas potatisen till en rad olika produkter. READ MORE

  4. 4. Characterisation of starch: development of analytical methods

    University dissertation from Department of Analytical Chemistry, Lund University

    Author : Gunilla Nilsson; Lunds universitet.; Lund University.; [1999]
    Keywords : NATURVETENSKAP; NATURAL SCIENCES; substitution pattern; microdialysis; HPAEC-PAD; NMR; biosensor; IMER; potato amylopectin starch; amylose; amylopectin; chain length; Analytical chemistry; Analytisk kemi;

    Abstract : Popular Abstract in Swedish Karaktärisering av stärkelse: utveckling av analytiska metoder.... READ MORE

  5. 5. Crystalline Properties of Starch

    University dissertation from Food Technology, Lund University

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

    Abstract : 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. READ MORE