Essays about: "beta-glucans"

Found 4 essays containing the word beta-glucans.

  1. 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)

    Author : Nienke van Mieghem; [2023]
    Keywords : Beta-glucan; Texture profile analysis; structural changes; Sponge cakes; Food technology and nutrition; Technology and Engineering;

    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

  3. 2. Functionality of oat based food ingredients

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

    Author : Charlott Vikenborg; Fay Stensson; [2020]
    Keywords : Oat protein; beta-glucans; food technology; livsmedelsteknologi; Agriculture and Food Sciences; Technology and Engineering;

    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

  4. 3. 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

  5. 4. 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