Search for dissertations about: "food chain length"
Showing result 1 - 5 of 24 swedish dissertations containing the words food chain length.
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1. Fermented probiotic beverage based on quinoa : Functionality, hygiene, and health effects
Abstract : White quinoa grains were used as a source of novel beneficial microorganisms and as a matrix for development of a fermented plant-based drink. Studies on the quinoa grain microbiota were performed by applying spontaneous fermentation to allow isolation of autochthonous Lactiplantibacillus strains with potential to be used as starter cultures. READ MORE
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2. Amylopectin - Interactions with Lipids and Proteins
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
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3. Short-Chain Fatty Acid Starch Stabilized Pickering Emulsions : Design, Properties and Applications
Abstract : Pickering emulsions are emulsions stabilized by solid particles. Particles with optimal dual wettability toward both of the oil and water phases, can be adsorbed onto the interface, thereby providing the stability of the emulsions. READ MORE
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4. The different roles of crayfish in benthic food webs
Abstract : I show that crayfish consume detritus, algae, macrophytes, and an array of invertebrates. Crayfish were found to reduce invertebrate densities. However, prey mobility seemed to be a key factor regulating the strength of interactions between crayfish and prey. READ MORE
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5. On the two forms of amylose-lipid complexes
Abstract : This thesis is about the formation of amylose-lipid complexes, and their properties. Two forms of superstructures can be identified. Complex form I has more randomly distributed helices, while the structure of form II is crystalline and therefore exhibits the typical V-pattern in X-ray diffraction analyses. READ MORE