Search for dissertations about: "Wheat gluten"

Showing result 1 - 5 of 40 swedish dissertations containing the words Wheat gluten.

  1. 1. Freeze-Dried Wheat Gluten-Based Foams

    University dissertation from Stockholm : KTH Royal Institute of Technology

    Author : Thomas Blomfeldt; Mikael Hedenqvist; Delcour Jan; [2012]
    Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Foams; Wheat gluten; Glutenin; Gliadin; Renewable; Freeze-drying; Pore structure; Baceterial cellulose; Glycerol; Mechanical properties; Thermal conductivity; Combustion properties;

    Abstract : This thesis presents wheat gluten foams as an alternative to the available commercialfoams. Polymeric foams, like all plastics, are mostly made from petroleum, and this isaffecting the environment negatively with the emission of greenhouse gases and generation oflandfills. READ MORE

  2. 2. Processing and Development of Wheat Gluten Plastics

    University dissertation from Stockholm : KTH

    Author : Henrik Ullsten; Mikael S. Hedenqvist; Nathalie Gontard; [2008]
    Keywords : MEDICIN OCH HÄLSOVETENSKAP; MEDICAL AND HEALTH SCIENCES; Wheat Gluten; Extrusion; Processing; MEDICINE Chemistry; MEDICIN Kemi;

    Abstract :  Renewable packaging materials are of interest for a more sustainable environment. Wheat gluten is one of the most interesting candidates to replace petroleum-based oxygen-barrier polymers for packaging applications. READ MORE

  3. 3. Toward celiac-safe foods - Investigation of the interaction between transglutaminase 2 and gluten

    University dissertation from Gothenburg : Chalmers tekniska högskola

    Author : Niklas Engström; [2018]
    Keywords : MEDICIN OCH HÄLSOVETENSKAP; MEDICAL AND HEALTH SCIENCES; MEDICIN OCH HÄLSOVETENSKAP; MEDICAL AND HEALTH SCIENCES; MEDICIN OCH HÄLSOVETENSKAP; MEDICAL AND HEALTH SCIENCES; gliadin; Caco-2 cells; transglutaminase 2; ileostomy subjects; ascorbyl palmitate; gluten; gluten digestion; TG2; zinc; celiac disease; gluten intolerance; extrusion cooking;

    Abstract : Celiac disease, a chronic autoimmune enteropathy, may develop in genetically predisposed individuals upon ingestion of gluten proteins found in wheat, barley, and rye. Overall prevalence of celiac disease is increasing and it currently affects around 1% of the population. READ MORE

  4. 4. Exploring the Wood Adhesive Performance of Wheat Gluten

    University dissertation from Stockholm : KTH Royal Institute of Technology

    Author : Petra Nordqvist; Eva Malmström Jonsson; Mats Johansson; Bo Mattiasson; [2012]
    Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; plant protein; wood adhesive; mechanical properties; wheat gluten; soy protein isolate; gliadin; glutenin; adhesion; hydrolysis; heat treatment; AFM;

    Abstract : The increasing environmental concern has reawakened an interest in materials based on renewable resources as replacement for petroleum-based materials. The main objective of this thesis was to explore plant proteins, more specifically wheat gluten, as a binder in wood adhesives intended for typical solid wood applications such as furniture and flooring. READ MORE

  5. 5. Wheat Flour Dough-Rheological and Structural Aspects

    University dissertation from Department of Food Technology, Lund University

    Author : Helena Larsson; [1997]
    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