Essays about: "gluten-free"

Showing result 1 - 5 of 16 essays containing the word gluten-free.

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. Effect of different food by-products on Tenebrio molitor growth and development in an industrial environment

   University essay from SLU/Dept. of Ecology

   Author : Anton Laggar Andreasson; [2023]
   Keywords : Tenebrio molitor; yellow mealworm; growth; development; industrial farming; wet feed; dry feed; by-products; insects; insects as food and feed; maturation; pupation;

   Abstract : Due to an increasing need for high-quality protein around the world, eyes are turning towards alternative methods of farming, such as insect farms. As insects can eat what humans cannot, e.g. food by-products, they can be a part of sustainable food systems. READ MORE

4. 3. Molecular Interactions Between Xanthan Gum, Psyllium, Milk Proteins and Starches, and Their Implications on Gluten-Free Bakery Products

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

   Author : Carolin Bischoff; [2021]
   Keywords : Rheology; Xanthan gum; Gluten-Free; Food Technology; Technology and Engineering;

   Abstract : Gluten in bread can cause severe health problems in patients with celiac disease. However, gluten-free substitutions often show impaired quality characteristic like a liquid dough because of a missing gluten-network or accelerated staling due to the high amount of gluten-free starch. READ MORE

5. 4. Phenolic compounds in Fagopyrum sp. grains (buckwheat) : profile, bioactivity and effect of processing

   University essay from SLU/Department of Molecular Sciences

   Author : Agnes Wahlsten; [2019]
   Keywords : Buckwheat; Fagopyrum esculentum; Fagopyrum tartari- cum; rutin; quercetin; total phenolic content; gluten-free; functional foods; antioxidants;

   Abstract : This study aimed to investigate the health benefits related to chemical com-pounds found in buckwheat cultivars. Factors influencing the presence of bioactive compounds with assumed health effects were examined. Two spe-cies of buckwheat, Fagopyrum esculentum (common buckwheat) and Fag-opyrum Tartaricum (tartary buckwheat) were evaluated. READ MORE

6. 5. Attempt to increasing freshness in gluten-free tin bread by adding distilled monoglycerides, α-amylase and glucose oxidase

   University essay from SLU/Department of Molecular Sciences

   Author : Alies Hellsten; [2019]
   Keywords : Emulsifier; α-amylase; glucose oxidase; gluten-free bread; freshness;

   Abstract : The market for gluten-free products is still developing and producers seek to offer consumers products as close to standard market products as possible. Therefore, product development of textural and sensory issues in gluten-free bread is crucial for the industry. READ MORE