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Showing result 11 - 15 of 35 essays matching the above criteria.

1. 11. The Effect of High Shear Mixers on Functionality of non-starch-based hydrocolloids

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

   Author : Shruti Lalwani; Morvarid Khezri; [2019]
   Keywords : food technology; livsmedelsteknologi; Technology and Engineering;

   Abstract : Hydrocolloids are commonly used food additives that help in modification of viscosity, texture and stability of different food products, for example, dressings, meat products, juice, dairy beverages, etc. The application for hydrocolloids is wide, but one of the problems associated with hydrocolloids is that it is difficult to disperse them homogeneously which limits its utilisation to the fullest. READ MORE

3. 12. The effect of the fermented tea beverage kombucha on the gut microflora

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

   Author : Hanna Bergström; [2018]
   Keywords : probiotics; kombucha; gut microbiota; human trial; fermented beverage; microbiome; gut flora; food technology; livsmedelsteknologi; Biology and Life Sciences; Technology and Engineering;

   Abstract : Introduction The fermented tea drink kombucha has gained large popularity over the past years. It has been praised for its nutritional content, organic acids and living community of beneficial bacteria. READ MORE

4. 13. Light stability of purple corn anthocyanins microencapsulated with different wall materials

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

   Author : Yang Cai; [2018]
   Keywords : Anthocyanin; micro-encapsulation; SEM; micro-encapsulation efficiency; HPLC; degrading rate; food technology; livsmedelsteknologi; Technology and Engineering;

   Abstract : Anthocyanin, a subgroup of flavonoids, is one of the most extensively distributed plant-based components (Pedreschi R,2007). What impedes a broader industrial adoption of anthocyanins is its poor stability. Micro-encapsulation is one of the most popular techniques to protect the anthocyanins from oxidation. READ MORE

5. 14. An evaluation of the Bacillus content in beer

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

   Author : Pierre Andersson; [2018]
   Keywords : Food technology; livsmedelsteknologi; Beer; Technology and Engineering; Agriculture and Food Sciences;

   Abstract : The aim of this project was to investigate how Bacillus can survive in the finished beer. This was evaluated by producing batches of beer with starter cultures that were deemed to be interesting in terms of their Bacillus content. READ MORE

6. 15. Surface rheology and Morphology of Air-Water interfaces with adsorbed layers of Beer proteins and Isohumulones

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

   Author : Bobae Choi; [2018]
   Keywords : food technology; livsmedelsteknologi; Agriculture and Food Sciences;

   Abstract : A good head of beer gives nice texture and prevents releasing of aroma. The beer foam stability depends on numerous parameters. In this study, it was focused on the interfacial rheological properties such as surface tension and dilational modulus in relation the film formation by isohumulones and beer proteins at the air-water interfaces. READ MORE