Search for dissertations about: "thesis in food chemical"

Showing result 1 - 5 of 373 swedish dissertations containing the words thesis in food chemical.

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

    Author : Karin Holm; Chalmers tekniska högskola; []
    Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; NATURVETENSKAP; NATURAL SCIENCES; 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

  4. 2. Cross-Processing Fish Co-Products with Plant Food Side Streams or Seaweeds Using the pH-Shift Method - a new sustainable route to functional food protein ingredients stable towards lipid oxidation

    Author : Jingnan Zhang; Chalmers tekniska högskola; []
    Keywords : LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES; TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; valorization; pomaces; protein techno-functionality; press cakes; by-products; fish protein; fruit; natural antioxidants; lipid oxidation; berry; protein gels;

    Abstract : The seafood value chain is highly inefficient as 50-60% of the fish weight end up as co-products in the filleting operation. Despite their abundance in high-quality proteins, fish co-products mainly go to low value products such as fodder. The pH-shift process, i.e. READ MORE

  5. 3. Assessment of human swallowing using in-vivo and in-vitro approaches

    Author : Muhammad Waqas; Chalmers tekniska högskola; []
    Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; NATURVETENSKAP; NATURAL SCIENCES; TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; in-vitro manometery; In-vitro simulations; In-vivo analysis; microstructure analysis; extensional rheology; dysphagia; Ultrasound viscometry; Bolus Rheology;

    Abstract : Texture modification is the most vital strategy to manage dysphagia: a condition in which food and beverages are difficult to swallow. Typically thickeners in the form of starch or gums are added to the food to increase the viscosity and thereby reduce the speed of bolus flow. READ MORE

  6. 4. Protein Yield and Protein Isolate Quality when applying pH-shift Processing on Cod, Haddock and Blue Whiting Fillets- Effects of Replacing Centrifugation with Filtration

    Author : Helgi Nolsøe; Chalmers tekniska högskola; []
    Keywords : NATURVETENSKAP; NATURAL SCIENCES; TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; NATURVETENSKAP; NATURAL SCIENCES; LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES; fish; cod; protein yield; pH-shift processing; haddock; centrifugation; surimi; Protein isolate; filtration; blue whiting;

    Abstract : A more sustainable fishery and a better utilization of the harvested fish raw material are currently of great importance to prevent overexploitation of our marine resources. Production of protein isolates to use for example as surimi has for many years been an important way of better utilizing low-value fish species and fish rest raw materials. READ MORE

  7. 5. Energy efficiency in the meat processing industry: opportunities for process integration

    Author : Anna Fritzson; RISE; []
    Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES; heat pinch analysis; heat recovery; process integration; combined heat and power; food processing; shaftwork; heat pump; slaughter and meat processing;

    Abstract : .... READ MORE