Search for dissertations about: "bran"

Showing result 1 - 5 of 37 swedish dissertations containing the word bran.

  1. 1. Sexually dimorphic cytochrome P450 gene expression in wildtype and CYP2C18/CYP2C19 transgenic mice

    Author : Susanne Bran; Sveriges lantbruksuniversitet.; [2008]
    Keywords : ;

    Abstract : .... READ MORE

  2. 2. Cereal Dietary Fibre - Physicochemical Properties and Suitability for Addition to Low-Fat Meat Products

    Author : Karin Petersson; Lunds universitet.; Lund University.; [2012]
    Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; dietary fibre; cereals; oat bran; rye bran; wheat bran; barley fibre; hydrolytic enzymes; physicochemical properties; low-fat sausages; low-fat meatballs; sensory perception; texture;

    Abstract : Popular Abstract in Swedish Kostfiber kallas de kolhydrater från växtriket som inte bryts ner under matsmältningen och därför når tjocktarmen i stort sett opåverkade. Kostfiber finns till exempel i våra fyra sädesslag, havre, råg, korn och vete, vilka alla är cerealier. READ MORE

  3. 3. Multi-scale characterisation of pasta - Effects of raw materials on water absorption, water distribution, and microstructure

    Author : Thomas Steglich; RISE.; [2015]
    Keywords : NATURVETENSKAP; NATURAL SCIENCES; LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES; TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; texture properties; microstructure; light microscopy; pasta; dietary fibre; starch; bran; magnetic resonance imaging; gluten; water distribution;

    Abstract : Pasta is a product with a long history, but is also still being developed today. Producers want to use new raw materials to make pasta more nutritious, less allergenic, and less dependent on durum wheat. All have in common that new raw materials shall not compromise the desired texture properties of cooked pasta such as the “al dente” feeling. READ MORE

  4. 4. Staling and Starch Retrogradation in Speciality Bread

    Author : Jeanette Purhagen; Lunds universitet.; Lund University.; [2011]
    Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Anti-staling agents; Staling; Starch retrogradation; Bread; Water content; Bran; Heat-treated additives; Gluten-free bread;

    Abstract : Popular Abstract in Swedish Bröd har varit ett av våra viktigaste baslivsmedel sedan antiken (700 f.Kr. – 400 e.Kr. READ MORE

  5. 5. Hydrolysis of by-products from cereal kernels for improved ethanol production

    University dissertation from Department of Chemical Engineering, Lund University

    Author : Beatriz Palmarola Adrados; Lunds universitet.; Lund University.; [2004]
    Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Chemical technology and engineering; starch-free fibres; Kemiteknik och kemisk teknologi; wheat starch fibres; starch-free bran; wheat bran; SSF; enzymatic hydrolysis; H2SO4; microwave pretreatment; Ethanol production; steam pretreatment;

    Abstract : This work deals with the hydrolysis of lignocellulosic agricultural residues, by means of combined pretreatment and enzymatic hydrolysis, to be used for ethanol production. Four agricultural by-products, i.e. READ MORE