Essays about: "Rapid Viscosity Analyzer"

Found 3 essays containing the words Rapid Viscosity Analyzer.

  1. 1. Analyzing potato protein isolates for their potential in developing meat analogues

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

    Author : Jade Yu Lan Schut; [2020]
    Keywords : potato protein isolates; meat analogues; meat alternatives; rapid visco analyzer; high moisture extrusion; textured vegetable proteins; food technology; livsmedelsteknologi; Agriculture and Food Sciences; Technology and Engineering;

    Abstract : To keep up with the rapidly increasing global population, a significant increase in production of protein foods is required. The environmental impact of the meat industry, in combination with consumer awareness, calls for this food production to become more sustainable. READ MORE

  3. 2. 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. 3. 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