Essays about: "Amylose-Amylopectin ratio"

Found 2 essays containing the words Amylose-Amylopectin ratio.

  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. Establishment and evaluation of a Barley starch isolation method with focus on representability

    University essay from SLU/Dept. of Food Science

    Author : Åsa Martén; [2012]
    Keywords : Cereal starch isolation ; Barley starch; Starch recovery; Starch purity; Amylose-Amylopectin ratio; B granules; Chemical deproteinisation; Toluene shaking; Proteinase K;

    Abstract : The high viscosity of barley material makes starch isolation problematical using regular methods established for cereals. An adjusted starch isolation method has been set up for barley, based on fractionation and purification. READ MORE