Search for dissertations about: "pea-protein"

Showing result 1 - 5 of 8 swedish dissertations containing the word pea-protein.

  2. 1. Pea-Protein Products for Food Applications Methods for Improving Iron and Zinc Availability

    Author : Mattias Fredrikson; Chalmers tekniska högskola; []
    Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; pea-protein; phytate; phytase-enzyme; oligosaccharides; phytate-degradation; ion chromatography; inositol-phosphate; iron and zinc availability; pea-protein purification;

    Abstract : The thesis deals with some aspects of and possibilities for the production of pea protein with improved nutritional and physiological qualities. The improved pea protein can be used as a beneficial alternative to soya protein in food applications, such as infant formula. READ MORE

  4. 2. Exploring Physico-Chemical Properties and Colonic Fermentation of Pea Hull Fibre and Pea Protein Blends

    Author : Jakob Karlsson; Chalmers tekniska högskola; []
    Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; rheology; pea protein; in vitro colonic fermentation; pea hull fibre;

    Abstract : Yellow pea (Pisum sativum L.) is a legume with high protein and dietary fibre content commonly used for human consumption. Yellow pea is consumed as it is but also used as part of food products, in form of protein concentrate, protein isolate, dietary fibre etc. READ MORE

  5. 3. Factors Influencing Iron Dialyzability and Uptake in In Vitro Models

    Author : Susan Salovaara; Chalmers tekniska högskola; []
    Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; ferric iron; iron dialyzability; Caco-2 cells; pea protein; organic acids; gastrointestinal model; transit time; iron absorption; ferrous iron;

    Abstract : The availability or iron from a meal is influenced by numerous factors. This thesis deals with three of them: organic acids, plant proteins (pea and soy), and transit time through the stomach and small intestine. READ MORE

  6. 4. Novel uses of bio-polymers in composites : from chemistry to processing of materials and food

    Author : Faraz Muneer; Sveriges lantbruksuniversitet; Sveriges lantbruksuniversitet; []
    Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES; NATURVETENSKAP; NATURAL SCIENCES;

    Abstract : Plant bio-polymers obtained as industrial side-streams (wheat gluten and potato proteins) and specifically designed potato starch and hemp fibres were used to produce composite materials. Fractionated pea protein and pea dietary fibres were used to make pasta-like sheets for production of healthy food. READ MORE

  7. 5. Texture and microstructure of legume-based mixed gels

    Author : Mathias Johansson; Sveriges lantbruksuniversitet; Sveriges lantbruksuniversitet; []
    Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; NATURVETENSKAP; NATURAL SCIENCES;

    Abstract : Reducing consumption of animal-based proteins by shifting to plant-based alternatives can significantly reduce of the environmental impact of food consumption. Faba bean and pea are protein-rich crops which could act as local plant protein sources in cool climate regions such as Sweden. READ MORE