Essays about: "Total phenolic content"

Showing result 11 - 15 of 18 essays containing the words Total phenolic content.

  1. 11. Electroporation of stomata: effect on drying kinetics and aroma compounds of Genovese basil leaves

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

    Author : Stephen Kwao; [2015]
    Keywords : Basil leaves; Vacuum; Impregnation; Reversible electroporation; Drying kinetics; Aroma compounds; food engineering; livsmedelsteknik; Technology and Engineering;

    Abstract : The aroma components of herbs and spices are very sensitive to heat, complicating their drying process. Until now, exporters of dried herbs face the challenge of low total phenolic contents and efforts are constantly being made to improve the drying efficiency of herbs and conserve their aroma. READ MORE

  3. 12. Effect of raw material and Kraft Pulping Conditions on Characteristics of Dissolved Lignin

    University essay from KTH/Skolan för kemivetenskap (CHE)

    Author : Antonia Svärd; [2014]
    Keywords : Kraft pulping; softwood; eucalyptus; lignin; characterization;

    Abstract : Lignin is one of the main components in wood and during the chemical pulping processes it is degraded and dissolved into the cooking liquor. The current challenge is to meet the need for energy and raw materials, and reform to a more environmentally sustainable society, so there is a great interest in using kraft lignin as a raw material for energy, materials and as source of chemicals. READ MORE

  4. 13. Effect of extrusion cooking on β-glucan and fructan in wheat and rye bran

    University essay from SLU/Dept. of Food Science

    Author : Ramanath Bhat; [2013]
    Keywords : β-glucan; fructan; extrusion cooking; wheat bran; rye bran;

    Abstract : In cereal industry, when cereal grains are milled to extract the starchy endosperm for white flour, large quantities of bran are classed as by-products and end up in animal feed. Bran, depending on the extraction rate, comprises of small amount of germ and endosperm along with aleurone layer, nucellar epidermis, seed coat and fruit coat. READ MORE

  5. 14. Rapsolja- användning, kemisk sammansättning och odlingsfaktorer

    University essay from SLU/Dept. of Food Science

    Author : Maria Smitterberg; [2011]
    Keywords : Rapsolja; Kemisk sammansättning; Rapsodling; Odlingsfaktorer;

    Abstract : Genom litteraturstudien undersöktes rapsoljans kemiska sammansättning och faktorer som påverkar sammansättningen av rapsfröet och rapsoljan under odling. Raps (Brassica napus) tillhör Brassicaceae och är en diploid korsning mellan kålrot (B. oleracea) och rybs (B. rapa). READ MORE

  6. 15. Karaktärisering av äpplesorter : för framställning av juice och cider

    University essay from SLU/Horticulture (until 121231)

    Author : Carina Nilsson; [2011]
    Keywords : äpplesorter; Malus domestica; äpplejuice; cider; Saccharomyces bayanus; champagnejäst; Saccharomyces cerevisiae; öl- och vinjäst; jäst; äppelcider; fermentering; smaktest; äpple; juice; Sverige; Balsgård;

    Abstract : The purpose of this study was to evaluate which apple cultivars are best suited for production of juice and cider. The study was limited to 41 cultivars. Common as well as uncommon apple cultivars were selected from available cultivars in the cold storage at Balsgård, Department of Horticultural Plant Breeding and Biotechnology, SLU. READ MORE