Essays about: "beta glucans"
Found 5 essays containing the words beta glucans.
-
1. INVESTIGATING THE EFFECTS OF PROMOAT BETAGLUCAN ON IMPROVING AND MAINTAINING THE DESIRED STRUCTURE AND PHYSICAL PROPERTIES OF SPONGE CAKES OVER TWO WEEKS OF STORAGE.
University essay from Lunds universitet/Livsmedelsteknik och nutrition (master)Abstract : This project investigated the impact of beta-glucan on sponge cake's desired texture and physical properties. Sponge cakes with different percentages of Lantmännens PromOat beta-glucan (0.0%, 1.0% and 2. READ MORE
-
2. Functionality of oat based food ingredients
University essay from Lunds universitet/Livsmedelsteknik och nutrition (master)Abstract : This master thesis work was performed in collaboration with the agricultural cooperative Lantmännen. With the ambition to take a world leading role in the development of unique products based on oats, Lantmännen has developed two oat based powders; one protein powder, PrOatein™, and one β-glucan powder, PromOat®. READ MORE
-
3. How different fractions of soluble ß-glucans from oats affect staling of high oat flour containing breads
University essay from Lunds universitet/Livsmedelsteknik och nutrition (master)Abstract : Introduction. Bread is one of the most consumed foods in the world today. It is also the cause for major food waste streams. Most breads have turned into high glycaemic index products with low nutritional value. READ MORE
-
4. Physico-Chemical Properties, Probiotic Survival and Sensory Acceptability of a Liquid Oats-Based Beverage
University essay from Lunds universitet/Livsmedelsteknik och nutrition (master)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
-
5. 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)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