Search for dissertations about: "pectin"

Showing result 1 - 5 of 41 swedish dissertations containing the word pectin.

  1. 1. Microstructure and Gelation Behaviour of High Methoxyl and Low Methoxyl Pectin Gels and their Mixtures

    Author : Caroline E E Löfgren; Chalmers University of Technology; []
    Keywords : 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

  2. 2. Structure design for perception of sweetness in food gels

    Author : Karin Holm; Chalmers University of Technology; []
    Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; 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

  3. 3. Aroma Partition and Release from Soft Drinks, Jam, and Jellied Sweets

    Author : Annika Hansson; Chalmers University of Technology; []
    Keywords : gas chromatography; aroma; gel; model mouth; partition coefficient; release; citric acid; pectin; in-nose; sugar; proton-transfer reaction mass spectrometry; soft drink;

    Abstract : The research described in the present thesis was focused on the influence of food ingredients and structures on the partition and release of aroma compounds from model systems such as soft drinks, jam, and jellied sweets. The effects on aroma release were studied during both static and dynamic conditions, the latter by both model mouth and in-nose measurements. READ MORE

  4. 4. Ultrastructure of the Primary Cell Wall of Softwood Fibres Studied using Dynamic FT-IR Spectroscopy

    Author : Jasna Stevanic Srndovic; Lars Wågberg; Per M. Claesson; Paul Gatenholm; KTH; []
    Keywords : AGRICULTURAL SCIENCES; LANTBRUKSVETENSKAPER; LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES; primary cell wall; polymer interactions; viscoelasticity; dynamic FT-IR spectroscopy; dynamic 2D FT-IR spectroscopy; cellulose; xyloglucan; pectin; protein; lignin; low degree sulphonation; cellulose allomorphs; Wood fibre and forest products; Träfiber- och virkeslära;

    Abstract : The primary cell wall is a complex multipolymer system whose composite structure has been mostly determined from chemical and biochemical studies. Although the primary cell wall serves a central role, with regard to the connective properties of fibres, knowledge about the interactions among the polymers, when it comes to the mechanical properties, is very limited. READ MORE

  5. 5. Interactions between Wood Polymers in Wood Cell Walls and Cellulose/Hemicellulose Biocomposites

    Author : Jasna Stevanic Srndovic; Chalmers University of Technology; []
    Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; dynamic FTIR spectroscopy; viscoelasticity; orientation; Norway spruce; protein; glucomannan; xyloglucan; polymer interactions; pectin; imaging FTIR microscopy; primary cell wall; nanocomposite films; dynamic 2D FTIR spectroscopy; xylan; wood fibre; cellulose; secondary cell wall; DMA; lignin;

    Abstract : A wood fibre is a complex multi component biocomposite that is hierarchically organised. The arrangement of a wood fibre on the ultrastructural level is highlycontrolled by the interactions between the main structural polymers, i.e. cellulose, various hemicelluloses and lignin, as well as in some parts also pectin and protein. READ MORE