Search for dissertations about: "hm pectin"

Found 3 swedish dissertations containing the words hm pectin.

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. 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

5. 3. Enhancing Composite Cassava Bread Quality - Effect of cassava pre-treatment and baking improvers

   Author : Maria Eduardo; Chalmers tekniska högskola; []
   Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; baking improvers; bread quality; cassava flour; pre-treatment; composite bread; sensory evaluation;

   Abstract : Due to unfavourable climatic conditions, the production of wheat in Mozambique is not sufficient to satisfy national food industrial needs and substantial quantities must be imported at high cost. Bread is currently produced basically using wheat flour. READ MORE