Search for dissertations about: "pectin"

Showing result 16 - 20 of 45 swedish dissertations containing the word pectin.

2. 16. Physicochemical properties of root fiber suspensions. A comparison between parsnip (Pastinaca sativa) and yacon (Smallanthus sonchifolius)

   Author : Alejandra Castro; Avdelningen för livsmedel och läkemedel; []
   Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; physicochemical properties; parsnip; yacon; plant suspensions; particle size distribution; rheology; fructans; dietary fiber;

   Abstract : The physicochemical properties of two root suspensions, parsnip (Pastinaca sativa) and yacon (Smallanthus sonchifolius), were studied and compared at different concentrations and after being subjected to processes such as homogenization and heating. The study and the evaluation of the physicochemical properties of these plant materials in the form of pastes might help to increase the interest in these two roots, and possibly encourage their further industrial use. READ MORE

4. 17. 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

5. 18. The Physicochemical and Sensory Properties of Fruit and Vegetable Fibre Suspensions - The Effect of Fibre Processing and its Addition to Low-Fat Sausages

   Author : Hanna Bengtsson; Livsmedelsteknik; []
   Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; physicochemical properties; carrot; apple; potato pulp; tomato; sensory perception; low-fat sausages; texture; heat treatment; homogenisation; Dietary fibre suspensions;

   Abstract : Due to the health effects of dietary fibre, as well as its water-holding capacity (WHC), food products are commonly fortified with fibre-rich sources. However, to be able to design food products with specific textural properties that also appeal to the consumer, it is important to understand and to characterise the physicochemical and chemical properties of the fibre. READ MORE

6. 19. Haustoria regulation in the facultative parasitic plant Phtheirospermum japonicum

   Author : Anna Kokla; Sveriges lantbruksuniversitet; Sveriges lantbruksuniversitet; []
   Keywords : LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES;

   Abstract : Parasitic plants are important agricultural pests that lead to considerable yield losses annually. Parasitic plants that completely rely on their hosts for their survival are known as obligatory parasites, whereas those independent of their hosts but parasitize under the right conditions are known as facultative parasitic plants. READ MORE

7. 20. Structural and functional investigation of underexplored carbohydrate-active enzyme families

   Author : Andrea Seveso; Chalmers tekniska högskola; []
   Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; carbohydrate-active enzymes; lytic polysaccharide monooxygenase; plant biomass degradation; copper radical oxidases; carbohydrate esterase; protein structure determination; protein structure prediction;

   Abstract : The known consequences of the current fossil-based economy require a transition towards a bio-based economy. Development of biorefineries in which plant biomass can be utilized as a renewable source of energy and building blocks to produce both commodities and high-value products, is a key step in this transition. READ MORE