Search for dissertations about: "surface composition food"

Showing result 1 - 5 of 44 swedish dissertations containing the words surface composition food.

2. 1. Functionality of Spray-Dried Whey Protein Powders - Surface Composition, Particle Morphology and Rehydration

   Author : Ida-Marie Andersson; Avdelningen för livsmedel och läkemedel; []
   Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Milk serum protein; Lactose; Whey protein powders; Spray drying; Particle morphology; Surface composition; Rehydration; Functionality; Milk serum protein; Lactose; Whey protein powders; Spray drying; Particle morphology; Surface composition; Rehydration; Functionality;

   Abstract : Whey protein powder functionality is expected to be closely linked to both structure and properties of the proteins. It is essential that whey protein powders are easily dispersed and dissolved in order to fulfil the specified nutrient content and the functionality in the final product. READ MORE

4. 2. Fouling and cleaning of solid surfaces. The influence of surface characteristics and operating conditions

   Author : Camilla Karlsson; Livsmedelsteknik; []
   Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Food and drink technology; ellipsometry; sodium hydroxide; anionic surfactant; betalactoglobulin; protein; stainless steel; hydrophilic surface; hydrophobic surface; cleaning; adsorption; fouling; Livsmedelsteknik; Chemical technology and engineering; Kemiteknik och kemisk teknologi;

   Abstract : The severe fouling common in food processing puts high demands on equipment cleaning. Adsorption of the protein betalactoglobulin to solid surfaces and its subsequent removal were followed using in situ ellipsometry. Most experiments were done in a stirred cuvette. Additionally, a flow cell was designed, which was employed in some work. READ MORE

5. 3. Fermented probiotic beverage based on quinoa : Functionality, hygiene, and health effects

   Author : Pamela Rosario Canaviri Paz; Avdelningen för livsmedel och läkemedel; []
   Keywords : LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES; Quinoa grains; Fermentation; Lactic acid bacteria; Probiotics; Food safety; Starter culture; Polyphenol compounds; Microbiota composition; Functional food; Gut microbiota;

   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

6. 4. Fat bloom on chocolate confectionery systems - From core to surface

   Author : Hanna Dahlenborg; Livsmedelsteknik; []
   Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; surface structure; particles; migration; fat bloom; cocoa butter; chocolate;

   Abstract : Abstract Fat bloom on chocolate is a major problem for the confectionery industry since the unappetising appearance and negative sensory effects lead to rejection by customers. The presence of fat bloom on chocolate confectionery systems is usually connected to migration of liquid fat due to the difference in composition between filling triacylglycerols (TAGs) and cocoa butter TAGs. READ MORE

7. 5. Competitive Protein Adsorption during Spray-drying

   Author : Karin Landström; Livsmedelsteknik; []
   Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Livsmedelsteknik; Food and drink technology; pyrene; quenching; fluorescence; beta-casein; beta-lactoglobulin; bovine serum albumin; milk proteins; Spray-drying; competitive adsorption; Surface and boundary layery chemistry; Ytkemi; gränsskikt;

   Abstract : The aim of this thesis was to study competitive adsorption of milk proteins during spray-drying. For this purpose, a new surface sensitive method was developed which measures the quantitative amount of specific proteins at the powder surface. READ MORE