Search for dissertations about: "Pectin thesis"

Showing result 1 - 5 of 45 swedish dissertations containing the words Pectin thesis.

  2. 1. Microstructure and Gelation Behaviour of High Methoxyl and Low Methoxyl Pectin Gels and their Mixtures

    Author : Caroline E E Löfgren; Chalmers tekniska högskola; []
    Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; NATURVETENSKAP; NATURAL SCIENCES; rheology; kinetic behaviour; LM pectin; transmission electron microscopy; calcium; microstructure; gel formation; sucrose; HM pectin; pectin mixtures;

    Abstract : The objective of this thesis was to explore the functional behaviour of high methoxyl (HM), low methoxyl (LM) and mixed HM/LM pectin gels of different chemical characteristics with emphasis on microstructure and kinetic rheological behaviour. The rheological properties and the structure of pectin gel networks were investigated for pectins under different sucrose, calcium and pH conditions by the means of oscillatory measurements and transmission electron microscopy (TEM). READ MORE

  4. 2. Regulation of bile acids by prebiotic food components : Studies in rat caecum and in serum of mice and humans

    Author : Tannaz Ghaffarzadegan; Avdelningen för livsmedel och läkemedel; []
    Keywords : MEDICIN OCH HÄLSOVETENSKAP; MEDICAL AND HEALTH SCIENCES; Bile acids; Dietary fibre; Fat; Pectin; Guar gum; Barley; Lingonberry; Turmeric; Short-chain fatty acids; Gut microbiota; Caecum; Serum; Rat; Mice; Humans; GC-FID; UHPLC-MS;

    Abstract : Bile acids (BA) are formed from cholesterol in the liver and, apart from being part of fat digestion, they also act as signalling molecules in several health-related physiological processes. BA composition is regulated by gut microbiota as well as dietary fibre (DF) and fat in the diet. READ MORE

  5. 3. Structure design for perception of sweetness in food gels

    Author : Karin Holm; Chalmers tekniska högskola; []
    Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; NATURVETENSKAP; NATURAL SCIENCES; diffusion; pectin; texture; gelatin; gels; sensory analysis; rheology; sweetness;

    Abstract : The production of foods with reduced sugar contents is desired and asked for. However, when reducing the sugar concentration, sweetness and structure and texture properties are altered. There is thus a need for a deeper understanding of the complex relations between a food’s structure, texture and taste. READ MORE

  6. 4. 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

  7. 5. Ultrastructure of the Primary Cell Wall of Softwood Fibres Studied using Dynamic FT-IR Spectroscopy

    Author : Jasna Stevanic Srndovic; Lars Wågberg; Per M. Claesson; Paul Gatenholm; KTH; []
    Keywords : LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES; primary cell wall; polymer interactions; viscoelasticity; dynamic FT-IR spectroscopy; dynamic 2D FT-IR spectroscopy; cellulose; xyloglucan; pectin; protein; lignin; low degree sulphonation; cellulose allomorphs; Wood fibre and forest products; Träfiber- och virkeslära;

    Abstract : The primary cell wall is a complex multipolymer system whose composite structure has been mostly determined from chemical and biochemical studies. Although the primary cell wall serves a central role, with regard to the connective properties of fibres, knowledge about the interactions among the polymers, when it comes to the mechanical properties, is very limited. READ MORE