Search for dissertations about: "food starch"

Showing result 1 - 5 of 85 swedish dissertations containing the words food starch.

  2. 1. Retrogradation Properties of Starch

    Author : José Silverio; Livsmedelsteknik; []
    Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; surfactants; lipids; degree of polymerization DP ; isothermal microcalorimetry; differential scanning calorimetry DSC ; crystallinity; amylose; amylopectin; gelatinization; starch; retrogradation; temperature cycling; PCA; Food and drink technology; Livsmedelsteknik;

    Abstract : The main purpose of this thesis was to examine various factors influencing starch retrogradation. The reassociation events of starch, which are closely linked to the staling of bakery products, were mainly studied by thermal analysis. Some aspects of starch gelatinization are also included. READ MORE

  4. 2. Foam Formation and Starch Gelatinization with Alpha-Crystalline Emulsifiers

    Author : Gisela Richardson; Livsmedelsteknik; []
    Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Food and drink technology; Livsmedelsteknik; image analysis.; rheology; microscopy; amylose-lipid complex; gelatinization; dynamical arrest; amylose; starch; sponge cake; foam; emulsifier; alpha-gel; physical state;

    Abstract : In the baking industry, emulsifiers in the alpha-gel state are used for foam formation. This thesis focuses on some parts of the effects of the emulsifier: how the foam formation and foam stability are influenced by the physical state of the emulsifier, how emulsifiers change the gelatinization and gel formation of starch, and the impact that these factors may have in a true product such as a sponge cake. READ MORE

  5. 3. Starch in Processed Potatoes -Influence of Tuber Structure, Thermal Treatments and Amylose/Amylopectin Ratio

    Author : Malin Sjöö; Livsmedelsteknik; []
    Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Livsmedelsteknik; Food and drink technology; Teknik; Technological sciences; microscopy; differential scanning calorimetry; amylopectin; amylose; starch; Solanum tuberosum; potato;

    Abstract : The potato is one of our most important food crops, being sold in its natural state or processed into a wide range of products. Starch, by far the most abundant component in the tuber, is greatly affected by heat processing. READ MORE

  6. 4. Short-Chain Fatty Acid Starch Stabilized Pickering Emulsions : Design, Properties and Applications

    Author : Nabilah Binti Abdul Hadi; Avdelningen för livsmedel och läkemedel; []
    Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Short-chain fatty acid starch; Physicochemical properties; Pickering emulsions; Starch modification; Emulsion stability; Starch hydrolysis; In vitro digestion; Lipolysis;

    Abstract : Pickering emulsions are emulsions stabilized by solid particles. Particles with optimal dual wettability toward both of the oil and water phases, can be adsorbed onto the interface, thereby providing the stability of the emulsions. READ MORE

  7. 5. The Challenges of Analyzing the Molecular Properties of Starch

    Author : Daysi Pérez; Livsmedelsteknik; []
    Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Amaranthus caudatus; Chenopodium quinoa; Chenopodium pallidicaule; Canna indica; Lepidium meyenii; Xanthosoma sagittifolium; Manihot esculenta; starch; amylose; amylopectin; field-flow fractionation; size distribution; dissolution;

    Abstract : Both the nutritional and functional properties of starch are directly influenced by the molecular structure of its polymers: amylose and amylopectin. It is therefore important to have reproducible methods for quantifying the molecular size. READ MORE