Essays about: "amylopectin"

Showing result 1 - 5 of 12 essays containing the word amylopectin.

1. 1. Shelf-life study of rice pudding: Differences in assorted rice varieties and how they change in texture over time

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

   Author : Johanna Bengtsson; [2023]
   Keywords : food engineering; rice starch; rice texture analysis; Technology and Engineering; Agriculture and Food Sciences;

   Abstract : This master thesis was performed in collaboration with Orkla Foods Sweden AB. The aim of the study was to investigate rice pudding and how storage time affects the texture properties of the rice grains inside the pudding, and if this could be related to some of the properties of the raw rice. READ MORE

3. 2. Influence of starch botanical source on aqueous two-phase system phase behavior and starch microspheres preparation

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

   Author : Denis Oskolkov; [2022]
   Keywords : starch microspheres; acid hydrolysis; DSC; microscopy; potato; barley; corn; pharmaceutical technology; Technology and Engineering; Chemistry;

   Abstract : Background: Starch is a well-studied material, produced by plants in granules to store energy. Starch finds a lot of applications in day-to-day life, in the food and pharmaceutical industry. READ MORE

4. 3. The potential of starch : different characteristics of modified wheatstarches and their use in food processing

   University essay from SLU/Department of Molecular Sciences

   Author : Hanna Norrman; [2020]
   Keywords : wheat starch; physical modifications; chemical modifications; amylose; amylopectin; starch granules;

   Abstract : This is a study written as a part of the Agtech 2030-project, “Increased value at the starch-and cereal protein market”, which is a collaboration between Lantmännen and the University of Linköping within the framework of the innovation platform Agtech 2030, hosted by Linköping university. This conceptual and literary based study concerns modification of wheat starch, one of many parts of the project from Agtech 2030. READ MORE

5. 4. Mitigation of aokusami (beany flavour) in a novel faba bean yoghurt

   University essay from SLU/Department of Molecular Sciences

   Author : Assar Sundholm; [2019]
   Keywords : aokusami; beany flavour; faba bean; ; faba bean yoghurt; lipid-modifying enzymes; ; Vicia faba var. minor;

   Abstract : Substituting dairy products for plant-based alternatives is a more sustainable choice. Plant-based alternatives are also a viable option for those who cannot or choose not to con-sume dairy-based products. Consumer trends point towards an increased consumption of plant-based alternatives over conventional dairy products. READ MORE

6. 5. Enzymatic treatment to increase resistant starch in oat flour : an investigation for industrial use

   University essay from SLU/Department of Molecular Sciences

   Author : Ida Collinius; [2018]
   Keywords : resistant starch; pullulanase; amylopectin; amylose; rapid visco analyser;

   Abstract : Oat has been established as a useful crop hundreds of years ago all over the world. Oat contains starch which are compound polyhedral granules built out of amylose and amylopectin. Some of the starch can be resistant depending on type of crop, grade of maturation etc. READ MORE