Essays about: "Emulsifier"

Showing result 6 - 10 of 18 essays containing the word Emulsifier.

1. 6. Investigation of Physical Stability of Baobab Pulp Emulsion – for Food Application

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

   Author : Shenghongyi Zhu; Nguyen Tu Linh Lam; [2021]
   Keywords : baobab fruit pulp; emulsion physical stability; plant-based sauce; food technology; Agriculture and Food Sciences;

   Abstract : Background and objectives Baonaise is a novel plant-based savoury sauce. Baonaise sauce base (BSB) is produced from baobab fruit pulp. Creaming and phase separation were observed in Baonasie from previous studies at the company. READ MORE

3. 7. Utilization of Hempseed Press Cake: Optimization of Protein Isolation and Ice Cream Formulation

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

   Author : Erica Forsén; [2020]
   Keywords : Food engineering; Livsmedelsteknik; Technology and Engineering;

   Abstract : Hempseeds, a by-product from hemp fiber production, have a very good nutritional profile, both for essential fatty acids and amino acids, increasing the interest to use hempseeds as a food source. The aims of this project were to optimize the extraction of proteins from hempseed press cake, characterize the functions of the proteins and determine if an ice cream formulation can be created. READ MORE

4. 8. An evaluation of the role of PromOat® on the stability of oil-in-water emulsions

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

   Author : Bernardo Paul; [2020]
   Keywords : oat β-glucans; emulsion stability; critical overlap concentration; droplet profiling; depletion; food technology; livsmedelsteknologi; Technology and Engineering;

   Abstract : Background. In the past years, there has been a major shift towards the consumption of healthier, more sustainable, and more convenient food products. These trends have triggered a response from the food industry, instigating the reformulation of several products. READ MORE

5. 9. Attempt to increasing freshness in gluten-free tin bread by adding distilled monoglycerides, α-amylase and glucose oxidase

   University essay from SLU/Department of Molecular Sciences

   Author : Alies Hellsten; [2019]
   Keywords : Emulsifier; α-amylase; glucose oxidase; gluten-free bread; freshness;

   Abstract : The market for gluten-free products is still developing and producers seek to offer consumers products as close to standard market products as possible. Therefore, product development of textural and sensory issues in gluten-free bread is crucial for the industry. READ MORE

6. 10. Enzyme-aided production of lipid emulsifiers from side-streams of the food industry: rapeseed press cake and oat oil

   University essay from Lunds universitet/Bioteknik (master)

   Author : Renske Bouma; [2017]
   Keywords : Lipid emulsifiers; enzymes; side-streams food industry; rapeseed press cake; oat oil; Technology and Engineering;

   Abstract : The goal of this thesis project was to utilize side-streams of the food industry, namely rapeseed cake and oat oil, by enzyme-aided production of lipid emulsifiers. The first objective was to extract lipids from the rapeseed press cake and increase protein yield, by adding an enzymatic step to the already existing protein extraction procedure developed by the food department of Lund University. READ MORE