Essays about: "starch gelatinization"

Showing result 1 - 5 of 7 essays containing the words starch gelatinization.

  1. 1. Influence of starch botanical source on aqueous two-phase system phase behavior and starch microspheres preparation

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

    Author : Denis Oskolkov; [2022]
    Keywords : starch microspheres; acid hydrolysis; DSC; microscopy; potato; barley; corn; pharmaceutical technology; Technology and Engineering; Chemistry;

    Abstract : Background: Starch is a well-studied material, produced by plants in granules to store energy. Starch finds a lot of applications in day-to-day life, in the food and pharmaceutical industry. READ MORE

  2. 2. Improving the understanding of heat transfer when boiling solid foods

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

    Author : Dat Nguyen Trong; [2022]
    Keywords : fluid-to-particle heat transfer coefficient; heat transfer; pool boiling; boiling; simmering; starch gelatinization; unsteady-state heat transfer analysis; food engineering; Agriculture and Food Sciences;

    Abstract : Determination of the fluid-to-particle heat transfer coefficient hfp is a fundamental problem in food engineering. Solutions to this problem help food technologists and cooks prepare foods with desired characteristics more efficiently in time and energy use. This study aims to determine the hfp-value in simmering and boiling solid foods. READ MORE

  3. 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

  4. 4. Enzymatic treatment to increase resistant starch in oat flour : an investigation for industrial use

    University essay from SLU/Department of Molecular Sciences

    Author : Ida Collinius; [2018]
    Keywords : resistant starch; pullulanase; amylopectin; amylose; rapid visco analyser;

    Abstract : Oat has been established as a useful crop hundreds of years ago all over the world. Oat contains starch which are compound polyhedral granules built out of amylose and amylopectin. Some of the starch can be resistant depending on type of crop, grade of maturation etc. READ MORE

  5. 5. The effect of durum wheat bran particle size on the quality of bran enriched pasta

    University essay from SLU/Dept. of Food Science

    Author : Emmy Sandberg; [2015]
    Keywords : pasta; durum wheat bran; particle size; quality; texture;

    Abstract : Eating wheat bran has many positive effects on human health including reduced risk of cardio vascular diseases and type 2 diabetes. Still, many food products on the market are made from refined wheat flour because consumers tend to prefer the quality and texture in these products. READ MORE