Search for dissertations about: "Bran"

Showing result 1 - 5 of 50 swedish dissertations containing the word Bran.

  2. 1. Cereal Dietary Fibre - Physicochemical Properties and Suitability for Addition to Low-Fat Meat Products

    Author : Karin Petersson; Livsmedelsteknik; []
    Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; dietary fibre; cereals; oat bran; rye bran; wheat bran; barley fibre; hydrolytic enzymes; physicochemical properties; low-fat sausages; low-fat meatballs; sensory perception; texture;

    Abstract : It is well known that dietary fibre is good for the health. Cereals, and in particular the outer parts of the cereal kernels, are rich in dietary fibre. Rye bran, wheat bran, oat bran and barley fibre have been investigated regarding their suitability as additives in low-fat meat products. READ MORE

  4. 2. Multifunctional carbohydrate-based soft materials from cereal by-products

    Author : Secil Yilmaz Turan; Francisco Vilaplana; Rosana Moriana; Amparo Jiménez Quero; Anna Ström; KTH; []
    Keywords : wheat bran; corn bran; hemicellulose; arabinoxylan; ferulic acid; subcritical water extraction; acetylation; films; hydrogels; crosslinking; regeneration; antioxidant activity; vetekli; majskli; hemicellulosa; arabinoxylan; ferulsyra; subkritisk vattenextraktion; acetylering; filmer; hydrogeler; tvärbindning; regeneration; antioxidant aktivitet; Bioteknologi; Biotechnology;

    Abstract : Cereal production generates large quantities of by-products every year, which still remain underutilized. The hemicellulose fractions from cereal by-products are anticipated to play an important role in tomorrow's sustainable and bio-based circular economy. READ MORE

  5. 3. Multi-scale characterisation of pasta - Effects of raw materials on water absorption, water distribution, and microstructure

    Author : Thomas Steglich; Chalmers tekniska högskola; []
    Keywords : LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES; TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; magnetic resonance imaging; dietary fibre; texture properties; light microscopy; starch; water distribution; gluten; bran; pasta; microstructure;

    Abstract : Pasta is a product with a long history, but is also still being developed today. Producers want to use new raw materials to make pasta more nutritious, less allergenic, and less dependent on durum wheat. All have in common that new raw materials shall not compromise the desired texture properties of cooked pasta such as the “al dente” feeling. READ MORE

  6. 4. Staling and Starch Retrogradation in Speciality Bread

    Author : Jeanette Purhagen; Livsmedelsteknik; []
    Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Anti-staling agents; Staling; Starch retrogradation; Bread; Water content; Bran; Heat-treated additives; Gluten-free bread;

    Abstract : Bread products are one of the most common and important foods in our daily diet, and have been since ancient times. Although it has a long history and comes in many variations, the staling phenomenon of bread is still not fully known. READ MORE

  7. 5. Hydrolysis of by-products from cereal kernels for improved ethanol production

    Author : Beatriz Palmarola Adrados; Avdelningen för kemiteknik; []
    Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Chemical technology and engineering; starch-free fibres; Kemiteknik och kemisk teknologi; wheat starch fibres; starch-free bran; wheat bran; SSF; enzymatic hydrolysis; H2SO4; microwave pretreatment; Ethanol production; steam pretreatment;

    Abstract : This work deals with the hydrolysis of lignocellulosic agricultural residues, by means of combined pretreatment and enzymatic hydrolysis, to be used for ethanol production. Four agricultural by-products, i.e. READ MORE