Search for dissertations about: "retrogradation"

Showing result 1 - 5 of 11 swedish dissertations containing the word retrogradation.

  1. 1. Retrogradation Properties of Starch

    Author : José Silverio; Livsmedelsteknik; []
    Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; surfactants; lipids; degree of polymerization DP ; isothermal microcalorimetry; differential scanning calorimetry DSC ; crystallinity; amylose; amylopectin; gelatinization; starch; retrogradation; temperature cycling; PCA; Food and drink technology; Livsmedelsteknik;

    Abstract : The main purpose of this thesis was to examine various factors influencing starch retrogradation. The reassociation events of starch, which are closely linked to the staling of bakery products, were mainly studied by thermal analysis. Some aspects of starch gelatinization are also included. READ MORE

  2. 2. Staling and Starch Retrogradation in Speciality Bread

    Author : Jeanette Purhagen; Livsmedelsteknik; []
    Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Anti-staling agents; Staling; Starch retrogradation; Bread; Water content; Bran; Heat-treated additives; Gluten-free bread;

    Abstract : Bread products are one of the most common and important foods in our daily diet, and have been since ancient times. Although it has a long history and comes in many variations, the staling phenomenon of bread is still not fully known. READ MORE

  3. 3. Amylopectin - Interactions with Lipids and Proteins

    Author : Henrik Lundqvist; Livsmedelsteknik; []
    Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; binding isotherm; isothermal titration calorimetry; differential scanning calorimetry; retrogradation; alpha-lactalbumin; beta-lactoglobulin; whey protein; surfactant; lipid; exterior chain length; barley; potato; starch; amylopectin; amylose; Food and drink technology; Livsmedelsteknik; Proteins; enzymology; Proteiner; enzymologi; Lipids; steroids; membranes; Lipider; steroider; mebran;

    Abstract : Starch is a common ingredient in many products, influencing properties such as viscosity, stability, sensory properties and appearance. These properties and how they change with time in the process called retrogradation are dependent on the structure of starch and its interaction with other components such as lipids and proteins. READ MORE

  4. 4. Crystalline Properties of Starch

    Author : Erik Svensson; []
    Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Livsmedelsteknik; Food and drink technology; gelatinization; retrogradation; annealing; phosphorylation; amylopectin-lipid complex; amylose-lipid complex; amylopectin; starch; amylose;

    Abstract : The crystalline properties of starch constitutes a puzzling area of research. Our understanding of the crystalline structure of amylopectin, that is the crystalline component in starch, is based on the observations from investigations on modified amylose. READ MORE

  5. 5. Barley starch : molecular structure and properties

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

    Abstract : This thesis examined barley amylopectin structure and looked for correlations between the structure and physical properties of starch. The structure of amylopectin and gelatinisation and retrogradation of starch were studied in 10 different barley cultivars/breeding lines with differing genetic background. READ MORE