Search for dissertations about: "Drink water"

Showing result 1 - 5 of 40 swedish dissertations containing the words Drink water.

2. 1. Wheat Flour Dough-Rheological and Structural Aspects

   Author : Helena Larsson; Livsmedelsteknik; []
   Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; starch gel; gluten; water distribution; lipids; starch granule surface; starch content; mixing; ultracentrifugation; structure; rheological measurements; wheat flour dough; phase separation; ethyl hydroxyethyl cellulose; Food and drink technology; Livsmedelsteknik;

   Abstract : The thesis presents a rheological study on wheat flour dough, in relation to the structural influence of the different dough constituents, added components and mixing time. Rheological investigations have been focused on measurements at small deformations, including dynamic oscillation and stress relaxation, although complementing measurements have been performed in large deformation viscosity experiments. READ MORE

4. 2. Effects of Processing on Dietary Fibre in Vegetables

   Author : Maria Svanberg; Avdelningen för livsmedel och läkemedel; []
   Keywords : MEDICIN OCH HÄLSOVETENSKAP; MEDICAL AND HEALTH SCIENCES; low molecular weight carbohydrates; carrot cultivars; molecular weight distribution; viscosity; water-soluble polysaccharides; processing; Dietary fibre; vegetables; bulking capacity; rats; Food and drink technology; Livsmedelsteknik;

   Abstract : Several beneficial effects have been connected with dietary fibre. Insoluble fibre has a good faecal bulking capacity, whereas soluble and viscous dietary fibre has been shown to have beneficial effects on carbohydrate and lipid metabolism. READ MORE

5. 3. Aroma Partition and Release from Soft Drinks, Jam, and Jellied Sweets

   Author : Annika Hansson; Chalmers tekniska högskola; []
   Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; gas chromatography; aroma; gel; model mouth; partition coefficient; release; citric acid; pectin; in-nose; sugar; proton-transfer reaction mass spectrometry; soft drink;

   Abstract : The research described in the present thesis was focused on the influence of food ingredients and structures on the partition and release of aroma compounds from model systems such as soft drinks, jam, and jellied sweets. The effects on aroma release were studied during both static and dynamic conditions, the latter by both model mouth and in-nose measurements. READ MORE

6. 4. On the Extraction of Essential Oils by Supercritical Carbon Dioxide and its Influence on the Mesomorphic Phase Structures

   Author : José da Cruz Francisco; Kemiska institutionen; []
   Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Natural oils; fats and waxes technology; Naturliga oljor; fetter; vax; Kemiteknik och kemisk teknologi; Chemical technology and engineering; Livsmedelsteknik; Food and drink technology; phase behavior; soybean lecithin; monoolein; cineole; terpenes; eucalyptus; extraction; Essential oils; supercritical carbon dioxide;

   Abstract : A comparison of essential oils from leaves of Eucalyptus camaldulensis Dehn. obtained by hydrodistillation (HD) and supercritical carbon dioxide (SC-CO2) extraction is presented. Selected major components of the oils showed a predominance of higher molecular weight components in the SC-CO2 extracts than in those obtained by HD. READ MORE

7. 5. The mechanisms controlling heat and mass transfer on frying of beefburgers

   Author : Bea Kovácsné Oroszvári; Livsmedelsteknik; []
   Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Livsmedelsteknik; Food and drink technology; permeability; porosity; contraction; frying; beefburger; heat and mass transfer;

   Abstract : The aim of the present work was to gain better understanding of the mechanisms controlling heat and mass transfer during thermal processing of beefburgers. The effects of different factors such as the chemical composition and comminution of the meat raw material, the pan temperature and the meat patty diameter on the characteristics of heat and mass transfer were studied. READ MORE