Essays about: "Texture"

Showing result 11 - 15 of 458 essays containing the word Texture.

  1. 11. Possible sugar substitutes to reduce sugar in bread : without affecting taste and quality

    University essay from SLU/Department of Molecular Sciences

    Author : Elin Forslund; [2023]
    Keywords : bread; sugar substitute; sugar reduction; inulin; oligofructose; amyloglucosidase; glucoamylase; dough; wheat dough; clean label;

    Abstract : The World Health Organization (WHO) is recommending a reduction of added sugars in food to decrease non-communicable diseases. This study was made in a collaboration with the bread company Pågen, who wants to reduce the added sugar, sucrose, to meet the recommendations from WHO and the consumer's wishes for less sugar in bread. READ MORE

  3. 12. Varnishing of Fiber-based Closures

    University essay from Lunds universitet/Förpackningslogistik

    Author : Nisha Sunil David; [2023]
    Keywords : Varnishing; fiber-based closures; water-based spray coating; packaging; repulpability ; Technology and Engineering;

    Abstract : This research aims to investigate water-based varnishes and technologies to coat fiber-based closures to attain water barrier properties. To ensure recyclability the repulpability of coated and uncoated lids is tested. The research approach is exploratory. READ MORE

  4. 13. Addition of PromOat Beta-Glucan and Guar-gum to Gluten- Free Wheat Starch Pan Bread to increase Fiber while maintaining the Quality in Texture

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

    Author : Devika Singh; [2023]
    Keywords : Gluten-Free bread; PromOat; Guar-Gum; Food technology; Technology and Engineering;

    Abstract : Gluten-free products have gained great attention in the last few years due to the growing incidence of celiac disease and the intolerance to gluten. The project is aimed to investigate the effects of adding PromOat, a good source of B-glucan to increase the fiber content and Guar-Gum to overcome the textural deformities in the gluten-free wheat starch Pan bread. READ MORE

  5. 14. Stratigraphy and palaeoenvironment of the early Jurassic volcaniclastic strata at Djupadalsmölla, central Skåne, Sweden

    University essay from Lunds universitet/Geologiska institutionen

    Author : Per Wahlquist; [2023]
    Keywords : volcaniclastic; Djupadalsmölla; CSVP; palynomorphs; early Jurassic; late Pliensbachian; Earth and Environmental Sciences;

    Abstract : From the almost 200 volcanic outcrops in the Central Skåne Volcanic Province (CSVP), only three are of volcaniclastic material. These volcanoclastics, and the transition to the underlying crystalline basement, have been investigated for the first time in a drill core (KBH2) from Djupadalsmölla in order to understand the stra-tigraphy, depositional process, age of deposition, and depositional environment. READ MORE

  6. 15. Reconstructing Past Climate by Using XRF and Loss of Ignition on Loess from Adventdalen, Svalbard : Rekonstruktion av tidigare klimat genom attanvända XRF analys och antändningsförlust på lössavlagringar från Adventdalen, Svalbard

    University essay from Uppsala universitet/Institutionen för geovetenskaper

    Author : Albin Andreasson; Noa Lind; [2023]
    Keywords : Svalbard; loess soil; XRF; weathering; climate change;

    Abstract : By analyzing the texture, composition and chemical composition of loess soils, the reconstruction ofpast climate regimes is enabled, which can improve our understanding of current and future climatechange. Properties such as grain size and composition, mineralogy, organic matter and chemicalcomposition can provide information about which environmental factors were present during thedeposition of the sediment, which can lead to a detailed picture of the climate history of a site. READ MORE