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Showing result 1 - 5 of 158 swedish dissertations matching the above criteria.

  2. 1. Effect of water on the glass transition and properties of solid-state pharmaceutical formulations

    Author : Ekaterina Bogdanova; Vitaly Kocherbitov; Thomas Rades; Malmö universitet; []
    Keywords : glass transition; glass transition temperature; relaxation; sucrose; trehalose; maltodextrin; lysozyme; unfolding; hydration; solid-stae; sorption calorimetry; Health and society; Hälsa och samhälle;

    Abstract : The aim of this thesis was to increase our knowledge of the glassy state and the glass transition phenomenon and to evaluate the effect of water on the glassy state. To accomplish this, investigations were focused on the amorphous sucrose-water (paper I, II, III), trehalose-water (paper I), maltodextrin-water (paper I), and lysozyme-sucrose-water (paper IV) systems. READ MORE

  4. 2. Sweet stability

    Author : Kajsa Ahlgren; Chalmers tekniska högskola; []
    Keywords : NATURVETENSKAP; NATURAL SCIENCES; myoglobin; lysozyme; amyloid fibrils; DSC; trehalose; protein denaturation; neutron scattering; glass transition; sucrose;

    Abstract : The disaccharide trehalose is known for its ability to stabilise proteins by preventing aggregation and elevating their denaturation temperature, consequently avoiding unfolding. The folding and function of proteins are vital for many biological processes. READ MORE

  5. 3. Microstructure and Gelation Behaviour of High Methoxyl and Low Methoxyl Pectin Gels and their Mixtures

    Author : Caroline E E Löfgren; Chalmers tekniska högskola; []
    Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; NATURVETENSKAP; NATURAL SCIENCES; rheology; kinetic behaviour; LM pectin; transmission electron microscopy; calcium; microstructure; gel formation; sucrose; HM pectin; pectin mixtures;

    Abstract : The objective of this thesis was to explore the functional behaviour of high methoxyl (HM), low methoxyl (LM) and mixed HM/LM pectin gels of different chemical characteristics with emphasis on microstructure and kinetic rheological behaviour. The rheological properties and the structure of pectin gel networks were investigated for pectins under different sucrose, calcium and pH conditions by the means of oscillatory measurements and transmission electron microscopy (TEM). READ MORE

  6. 4. Utilization of Wild Fruit in Mozambique – Drying of Vangueria infausta (African medlar)

    Author : Eulália Chiau; Livsmedelsteknik; []
    Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Vangueria infausta; drying; maltodextrin; sucrose; softener; toughness; solar-assisted pervaporation; aroma; crystallization; water activity;

    Abstract : Vangueria infausta (African medlar) is a wild fruit found in southern and central Mozambique. The ripe fruit has a leathery skin enclosing three to five seeds embedded in a soft pulp that tastes like apple. It plays an important role in the diet of the rural population and has the potential for commercial use. READ MORE

  7. 5. Epidemiological studies of dental caries in groups of Swedish children

    Author : Christina Stecksén-Blicks; Anna-Karin Holm; Umeå universitet; []
    Keywords : MEDICIN OCH HÄLSOVETENSKAP; MEDICAL AND HEALTH SCIENCES; dental care; fluorides; gingivitis; lactobacilli; social conditions; S. mutans; sucrose; sugar; tooth-brushing;

    Abstract : In a cross-sectional study the extent and distribution of dental caries was studied in 817 children, 4, 8 and 13 years old in three areas inSweden. The importance of dietary habits, sugar intake, social conditions, professional dental care, oral hygiene and the use of fluorides on caries prevalence was analyzed. READ MORE