Essays about: "Glucans"

Showing result 6 - 10 of 13 essays containing the word Glucans.

1. 6. 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

3. 7. Analysis of mixed-linkage (1-3, 1-4)-β-D-glucan in Swedish cereal cultivars and bread

   University essay from Örebro universitet/Institutionen för naturvetenskap och teknik

   Author : Thea Björklund; [2019]
   Keywords : β-glucan; dietary fibers; cereals; rye; wheat; Swedish cultivars.;

   Abstract : β-glucans are unavailable carbohydrates and a dietary fiber that cannot be readily metabolized by our own bodies’ enzymes in the gastrointestinal tract. They are instead metabolized by our microbiota in the large intestine, were they have multiple health benefits. They help with keeping the microbiota in balance and regulating our immune system. READ MORE

4. 8. Water holding capacity and viscosity of ingredients from oats : the effect of b-glucan and starch content, particle size, pH and temperature

   University essay from Linnéuniversitetet/Institutionen för kemi och biomedicin (KOB)

   Author : Sofia Berggren; [2018]
   Keywords : Oats; β-glucan; water holding capacity; viscosity; Solvent Retention Capacity; Rapid Viscosity Analyzer;

   Abstract : Oats is a crop that contains a high amount of fiber, protein and fat, but like all other crops it contains mostly starch. In this study the focus has been oat flours and brans with different b-glucan content. READ MORE

5. 9. Physico-Chemical Properties, Probiotic Survival and Sensory Acceptability of a Liquid Oats-Based Beverage

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

   Author : Evangelia Mitsou; [2017]
   Keywords : oat based drink; nordic berries; probiotic; synbiotic; Prevotella copri; nutritional analyses; carbohydrates; protein; fat; fibres; viscocity; beta glucans; β-glucans; shelf life; microbial analysis; sensory analysis; innovation; product development; food engineering; livsmedelsteknik; Technology and Engineering;

   Abstract : In the present thesis were studied oat based real fruit puree products. The aim was to create a new synbiotic beverage by combining the health benefits of the probiotic bacterial strain with the prebiotic ones derived from the β-glucans in oats. 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