Search for dissertations about: "lactic acid"
Showing result 1 - 5 of 129 swedish dissertations containing the words lactic acid.
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1. Plasticized Poly (lactic acid) Films - Preparation and Properties
Abstract : The development of biodegradable polymers from renewable resources is of importance in order to prevent the depletion of fossil fuels and the increasing emissions of carbon dioxide to the atmosphere caused by the commodity plastics of today. However, to be able to replace these non-environmentally friendly materials, production costs of biodegradable polymers have to be decreased and their physical properties need to be enhanced. READ MORE
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2. Lactic acid bacteria fermentations in oat-based suspensions
Abstract : This thesis deals with the fermentation characteristics of lactic acid bacteria (LAB) in oat-based suspensions, with formulation work of fermented products based on oat and with nutritional studies of these products. Changes in structure in terms of viscosity and ropiness were studied when exopolysaccharide (EPS)-producing LAB strains, namely, Lactobacillus delbrueckii subsp. READ MORE
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3. Development of biocomposites from lactic acid thermoset resins and cellulose fibre reinforcements
Abstract : Synthesis of polymers from renewable origin has been reported by many authors and it has been found out that it has enormous potential and can serve as alternative to conventional thermoplastics and thermosets in many applications. The use of these renewable resources will provide sustainable platforms to substitute fossil fuel-based materials. READ MORE
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4. Modelling and Optimisation of Integrated Biotechnical Processes -Application to the Fermentative Production of Lactic Acid from Wheat Flour
Abstract : Biotechnical processes are often integrated to increase productivity and yield. It is difficult to predict the effects of process integration and to find optimum conditions for the process. A valuable tool for the evaluation of a complete process is mathematical modelling. READ MORE
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5. Fermentation as a Means of Optimizing the Glycaemic Index - Food Mechanisms and Metabolic Merits with Emphasis on Lactic Acid in Cereal Products
Abstract : In current recommendations from FAO/WHO, foods that elicit low glycaemic responses and thus have low glycaemic indices (GIs) are advocated. The rationale for this recommendation is that low-GI diets have been shown to reduce risk factors for e.g. type II diabetes and cardiovascular disease. READ MORE
