Search for dissertations about: "Dehydration Techniques."
Showing result 1 - 5 of 20 swedish dissertations containing the words Dehydration Techniques..
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1. COMBINED DEHYDRATION METHODS - From Fresh Fruit to High-quality Ingredients
Abstract : Numerous products from the food industry contain fruit and/or berries, in the form of fillings or ingredients, e. g. in yoghurt, some bread products/cereal products, ice cream, etc. In order to produce these ingredients and improve their characteristics, many processing techniques are available. READ MORE
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2. Automated Manufacture of Fertilizing Agglomerates from Burnt Wood Ash
Abstract : In Sweden, extensive research is conducted to find alternative sources of energy that should partly replace the electric power production from nuclear power. With the ambition to create a sustainable system for producing energy, the use of renewable energy is expected to grow further and biofuels are expected to account for a significant part of this increase. READ MORE
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3. Prussian blue analogue copper hexacyanoferrate : Synthesis, structure characterization and its applications as battery electrode and CO2 adsorbent
Abstract : Prussian blue (PB) and Prussian blue analogues (PBAs) are compounds with potential applications in a large variety of fields such as gas storage, poison antidotes, electrochromism, electrochemistry and molecular magnets. The compounds are easy to synthesize, cheap, environmentally friendly and have been pursued for both fundamental research and industrial purposes. READ MORE
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4. Nutritional Value and Quality of Processed Mango Fruits
Abstract : Mango (Mangifera indica L.) is one of the most important tropical fruits commercialized and consumed worldwide, and an excellent source of fibre, bioactive compounds such as pro-vitamin A carotenoids, vitamin C (ascorbic acid) and phenolics. Mango was used in this thesis as a model fruit of fruits and vegetables that are rich sources of nutrients. READ MORE
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5. Processing of berries – Effects on functionality, stability and bioactivity of anthocyanins
Abstract : Berries are rich natural sources of anthocyanins, water-soluble pigments in plants that have been linked to beneficial effects against chronic diseases, such as cardiovascular diseases, type 2 diabetes and neurodegenerative diseases. However, anthocyanins as well as other polyphenolic compounds are often sensitive to degradation during processing, storage and digestion. READ MORE