Essays about: "Hydrocolloid"

Showing result 1 - 5 of 9 essays containing the word Hydrocolloid.

1. 1. 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

3. 2. Molecular Characterization of High β-Glucan Lines in Oats

   University essay from Lunds universitet/Tillämpad biokemi

   Author : Abhinav Majumdar; [2022]
   Keywords : Applied biochemistry; Oats; β-Glucan; Dietary fibres; Arbinoxylan; Biology and Life Sciences;

   Abstract : Oats (Avena sativa) are part of the cereal whole grain family, and their production is on the rise for the past few years due to extensive research done on the health benefits it can provide to humans. ScanOats project in Sweden is one of the research groups across the world that has done extensive work on oats. READ MORE

4. 3. 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. 4. The Effect of High Shear Mixers on Functionality of non-starch-based hydrocolloids

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

   Author : Shruti Lalwani; Morvarid Khezri; [2019]
   Keywords : food technology; livsmedelsteknologi; Technology and Engineering;

   Abstract : Hydrocolloids are commonly used food additives that help in modification of viscosity, texture and stability of different food products, for example, dressings, meat products, juice, dairy beverages, etc. The application for hydrocolloids is wide, but one of the problems associated with hydrocolloids is that it is difficult to disperse them homogeneously which limits its utilisation to the fullest. READ MORE

6. 5. A pectic polysaccharide in seed gum of Lepidium campestre

   University essay from SLU/Department of Molecular Sciences

   Author : Anna Manneteg; [2017]
   Keywords : soluble dietary fiber; pectin; seed gum; hydrocolloid; field cress; Lepidium campestre; oilseed;

   Abstract : Lepidium campestre (field cress) is an oilseed species with a great potential of becoming a new commercial crop in Sweden. As the oil is being extracted from the crop, the residual from the extraction is left in form of a seed cake. As this seed cake is soaked in water a gel is formed around the seeds. READ MORE