Essays about: "starch"

Showing result 26 - 30 of 200 essays containing the word starch.

  1. 26. Screening of pea varieties of Sweden : for physical, chemical & functional properties

    University essay from SLU/Department of Molecular Sciences

    Author : Stina Gustafsson; [2022]
    Keywords : Pisum Sativum L.; pea; physical properties; chemical properties; functional properties;

    Abstract : There is a need for improved resource efficiency in the food chain, while still producing nutritious foods with a low environmental impact. A crop with a favourable nutritional profile, while being well suited for cultivation in Swedish environmental condition is the field pea (Pisum Sativum L.). READ MORE

  3. 27. Våmacidos – den svårupptäckta sjukdomen : en studie kring hur sjukdomen uppkommer samt dess förekomst i Sverige

    University essay from SLU/Dept. of Biosystems and Technology (from 130101)

    Author : Linnéa Jönsson; Amanda Pettersson; [2021]
    Keywords : våmacidos; subakut våmacidos; SARA; foderrelaterade sjukdomar på mjölkkor; rumen acidosis; subacute rumen acidosis; digestive disorders of dairy cows;

    Abstract : För att mjölkkor ska ha en väl fungerande våm krävs en foderstat med en stor mängd fiberrika material som stimulerar till idissling. Vid en för hög tillförsel av stärkelse och en lägre andel fibrer i foderstaten kan mängden flyktiga fettsyror öka i våmmen. READ MORE

  4. 28. Investigation of Physical Stability of Baobab Pulp Emulsion – for Food Application

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

    Author : Nguyen Tu Linh Lam; Shenghongyi Zhu; [2021]
    Keywords : baobab fruit pulp; emulsion physical stability; plant-based sauce; food technology; Agriculture and Food Sciences;

    Abstract : Background and objectives Baonaise is a novel plant-based savoury sauce. Baonaise sauce base (BSB) is produced from baobab fruit pulp. Creaming and phase separation were observed in Baonasie from previous studies at the company. READ MORE

  5. 29. 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

  6. 30. Swedish wheat in the changing climate : screening for stable spring wheat genotypes from 2017 and 2018 with focus on protein quality for bread-making

    University essay from SLU/Dept. of Plant Breeding (from 130101)

    Author : Axel Belsing; [2021]
    Keywords : wheat; gluten protein; bread-making quality; stability; climate variation; breeding; SE-HPLC; micro-structure;

    Abstract : In recent years, wheat production and protein quality in wheat have been affected by climatic changes in Sweden and in many other parts of the world. Protein quality of wheat, determining the bread-making quality of flour, is a parameter sensitive to climate fluctuations and its stability has not been studied so far. READ MORE