Search for dissertations about: "thesis on food additives"

Showing result 1 - 5 of 32 swedish dissertations containing the words thesis on food additives.

2. 1. Migration from plastic food packaging during microwave heating

   Author : Jonas Alin; Minna Hakkarainen; Sahar Al-Malaika; KTH; []
   Keywords : NATURVETENSKAP; NATURAL SCIENCES; migration; food packaging; microwave; degradation; food simulant; antioxidant;

   Abstract : Microwave heating of food has increased rapidly as a food processing technique. This increases the concern that chemicals could migrate from food packaging to food. The specific effect of microwave heating in contrast to conventional heating on overall and specific migration from common plastic food storage boxes was studied in this work. READ MORE

4. 2. Emulsion formation and stability - Impact of the dispersed state of the emulsifier on emulsification

   Author : Emma Magnusson; Livsmedelsteknik; []
   Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Emulsion; phospholipid; dispersed state; field flow fractionation; freeze-thaw stability;

   Abstract : Emulsions find a variety of applications in for example food, cosmetics and pharmaceutical preparations. In order to obtain emulsions with desired properties it is important to understand how different factors, such as the properties of the emulsifier and the emulsification procedure, impact the final emulsion properties. READ MORE

5. 3. Staling and Starch Retrogradation in Speciality Bread

   Author : Jeanette Purhagen; Livsmedelsteknik; []
   Keywords : 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

6. 4. Rheology of Wheat Flour Doughs at Large Deformations and the Relation to Baking Quality and Physical Structure

   Author : Katarina Wikström; Malmö Experimentell patologi; []
   Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Food and drink technology; mixograph; multivariate analysis; stress relaxation; uniaxial flow; biaxial flow; baking quality; extensional flow; enzymes; Dough; rheology; Livsmedelsteknik;

   Abstract : The effects on dough rheology at large deformations in elongational flow and shear flow have been studied. The results are related to bread making quality in terms of bread volume and to the physical structure of the dough. A new method for evaluation of an instrumented mixograph is reported. READ MORE

7. 5. Study of Paper Dry Strength Additives on Cellulose Fibres

   Author : Mengxiao Zhao; Torbjörn Pettersson; Lars Wågberg; Leif Robertsén; Tekla Tammelin; KTH; []
   Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Paper dry strength additives; adsorption of polymer; polyelectrolyte; birch fibres; model cellulose surface; cellulose beads; filaments; light-weight paper board; polyacrylamide; cationic starch; Torrstyrkekemikalier; polymeradsorption; polyelektrolyter; cellulosafibrer; modellcellulosaytor; cellulosakulor; lättviktsliner; polyakrylamid; katjonstärkelse; Fiber- och polymervetenskap; Fibre and Polymer Science;

   Abstract : Paper packaging is commonly found in the form of paper and cardboard boxes, but recently paper packing is being used in food packaging, trays, beverage packaging and even paper straws, among others. Paper strength additives have been developed to increase the efficiency of the joint strength and the joint areas and potentially maintain bulk in paper products. READ MORE