Search for dissertations about: "Food ingredients"

Showing result 1 - 5 of 45 swedish dissertations containing the words Food ingredients.

  2. 1. Cross-Processing Fish Co-Products with Plant Food Side Streams or Seaweeds Using the pH-Shift Method - a new sustainable route to functional food protein ingredients stable towards lipid oxidation

    Author : Jingnan Zhang; Chalmers tekniska högskola; []
    Keywords : LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES; TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; valorization; pomaces; protein techno-functionality; press cakes; by-products; fish protein; fruit; natural antioxidants; lipid oxidation; berry; protein gels;

    Abstract : The seafood value chain is highly inefficient as 50-60% of the fish weight end up as co-products in the filleting operation. Despite their abundance in high-quality proteins, fish co-products mainly go to low value products such as fodder. The pH-shift process, i.e. READ MORE

  4. 2. Valorization of herring filleting co-products to silage - Control of protein hydrolysis and lipid oxidation during ensilaging and possibilities for separating herring silage into multiple products

    Author : Mursalin Sajib; Chalmers tekniska högskola; []
    Keywords : LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES; NATURVETENSKAP; NATURAL SCIENCES; TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; separation; silage; pilot-scale; lipid oxidation; Herring Clupea harengus ; protein hydrolysis; ensilaging; antioxidants; fish oil; valorization; by-products;

    Abstract : Industrial processing of herring ( Clupea harengus ) into convenience products such as fillets generates around 60% co-products being rich in both protein and n-3 polyunsaturated fatty acids (PUFAs). A promising cost-efficient strategy to valorize these raw materials into food and/or feed ingredients would be to apply ensilaging, i.e. READ MORE

  5. 3. Food ingredients from cultivated seaweeds-Improving storage stability and protein recovery

    Author : Hanna Harrysson; Chalmers tekniska högskola; []
    Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; unsaturated fatty acids; macroalgae; alterative cultivation; sequential recovery; pH-shift; ascorbic acid; long-term storage; Seaweed; protein extraction; proteins; lipid oxidation;

    Abstract : There is a global demand for new vegetarian protein sources, and seaweed have for multiple reasons been identified as a promising candidate. The overall aim of this thesis was to evaluate the potential of three different Swedish seaweed species as food protein sources, but also as sources of unsaturated fatty acids, vitamins and minerals. READ MORE

  6. 4. COMBINED DEHYDRATION METHODS - From Fresh Fruit to High-quality Ingredients

    Author : Frédéric Prothon; Livsmedelsteknik; []
    Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Food and drink technology; Livsmedelsteknik; semi-finished products; agent; collapse; apple; microwave-assisted air-drying; dehydration; osmotic treatment;

    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

  7. 5. The development of novel foods from Swedish pulses : Raw material composition and processing effects

    Author : Ferawati Ferawati; Cornelia M. Witthöft; Susanna Kariluoto; Linnéuniversitetet; []
    Keywords : LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES; legumes; pulse flour; functional properties; dietary fibre; folate; volatile compounds; cheese analogue; protein isolate; high-moisture extrusion; meat analogue.; Livsmedelsvetenskap; Food Science;

    Abstract : A gradual shift towards a healthier and more sustainable diet with a higher quantity of plant-based products is suggested to be one of the most efficient ways to alleviate environmental pressure from the current food system. Pulses could play a crucial role in this shift due to the multi-faceted benefits they have on the environment and human health. READ MORE