Essays about: "Glucans"

Showing result 1 - 5 of 13 essays containing the word Glucans.

  1. 1. INVESTIGATING THE EFFECTS OF PROMOAT BETAGLUCAN ON IMPROVING AND MAINTAINING THE DESIRED STRUCTURE AND PHYSICAL PROPERTIES OF SPONGE CAKES OVER TWO WEEKS OF STORAGE.

    University essay from Lunds universitet/Livsmedelsteknik och nutrition (master)

    Author : Nienke van Mieghem; [2023]
    Keywords : Beta-glucan; Texture profile analysis; structural changes; Sponge cakes; Food technology and nutrition; Technology and Engineering;

    Abstract : This project investigated the impact of beta-glucan on sponge cake's desired texture and physical properties. Sponge cakes with different percentages of Lantmännens PromOat beta-glucan (0.0%, 1.0% and 2. READ MORE

  3. 2. Effect of High-Pressure Homogenization and Heat Treatment on the Emulsification Properties of Oat Protein Concentrate

    University essay from Lunds universitet/Livsmedelsteknik och nutrition (master)

    Author : Annette Kägu; [2022]
    Keywords : oat proteins; high-pressure homogenisation; emulsions; food technology; Technology and Engineering;

    Abstract : This master thesis project was performed in collaboration with an agricultural cooperative Lantmännen Oats AB, who has developed a dry protein powder concentrate PrOatein™. The powder consists of oat proteins, dextrins, lipids and β-glucans. READ MORE

  4. 3. Oligosaccharide Analysis - Assessment of the DNS Method and Specification of Glucans Processed with CGTase

    University essay from Lunds universitet/Bioteknik; Lunds universitet/Bioteknik (master)

    Author : Matilda Johansson; [2022]
    Keywords : CGTase; DNS; Chromatography; HPAEC; HPAE; Carbohydrate; Carbohydrates; Glucans; Cyclodextrin glycosyltransferase; Biotechnology; Bioteknik; Flory; Enza; Enzyme; Technology and Engineering;

    Abstract : In this study, the reagent 3,5-dinitrosalicylic acid (DNS) and high-performance anion exchange chromatography (HPAEC) were used for carbohydrate characterisation. It was revealed that the DNS reaction is not exclusive to reducing ends as commonly thought, but rather that the reagent reacts with other parts of the carbohydrate molecules as well. READ MORE

  5. 4. Functionality of oat based food ingredients

    University essay from Lunds universitet/Livsmedelsteknik och nutrition (master)

    Author : Charlott Vikenborg; Fay Stensson; [2020]
    Keywords : Oat protein; beta-glucans; food technology; livsmedelsteknologi; Agriculture and Food Sciences; Technology and Engineering;

    Abstract : This master thesis work was performed in collaboration with the agricultural cooperative Lantmännen. With the ambition to take a world leading role in the development of unique products based on oats, Lantmännen has developed two oat based powders; one protein powder, PrOatein™, and one β-glucan powder, PromOat®. READ MORE

  6. 5. How different fractions of soluble ß-glucans from oats affect staling of high oat flour containing breads

    University essay from Lunds universitet/Livsmedelsteknik och nutrition (master)

    Author : Martin Jönsson; [2020]
    Keywords : ß-glucan; PromOat; Oat bread; Bread; Storage study; Food engineering; Livsmedelsteknik; Agriculture and Food Sciences; Technology and Engineering;

    Abstract : Introduction. Bread is one of the most consumed foods in the world today. It is also the cause for major food waste streams. Most breads have turned into high glycaemic index products with low nutritional value. READ MORE