Essays about: "texture analyzer"
Showing result 1 - 5 of 7 essays containing the words texture analyzer.
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1. Comparison of properties on Orally Disintegrating Tablets (ODTs) produced by direct compression or fluid bed granulation
University essay from Lunds universitet/Livsmedelsteknik och nutrition (master)Abstract : Orally disintegrating tablets (ODTs) is a popular drug delivery system as they dissolve in the mouth, usually within seconds which enables easy medication for patients with problem swallowing. In this thesis properties of ODTs were compared when produced with direct compression of the excipients or the excipients were pretreated to form granules in a fluid bed granulator prior to tableting. READ MORE
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2. Creating A Chicken Analogue with Mycoprotein
University essay from Lunds universitet/Livsmedelsteknik och nutrition (master)Abstract : To meet the growing demand of meat alternatives, this project was dedicated to creating a chicken analogue prototype with mycoprotein. Within the project, two approaches of alginate gelation, external (diffusion) crosslinking and internal crosslinking, were studied in this particular food matrix. READ MORE
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3. Analyzing potato protein isolates for their potential in developing meat analogues
University essay from Lunds universitet/Livsmedelsteknik och nutrition (master)Abstract : To keep up with the rapidly increasing global population, a significant increase in production of protein foods is required. The environmental impact of the meat industry, in combination with consumer awareness, calls for this food production to become more sustainable. READ MORE
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4. Effects of Microwave and Enzyme Treatments on the Softness of Barley Kernels
University essay from Lunds universitet/Livsmedelsteknik och nutrition (master)Abstract : The present master thesis was performed in cooperation with the company “Aventure AB”. The company’s R&D department envisioned a new yoghurt-based product able to decrease the blood glucose levels after a meal. READ MORE
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5. Analysis of sensory and texture properties of three potato cultivars boiled to different thermal center temperatures
University essay from Lunds universitet/Livsmedelsteknik och nutrition (master)Abstract : Potatoes Solanum tuberosum, L are among the most consumed crop type by millions of people around the world. It has high amount of starch content and it is known to be a good source of potassium, vitamin B6, vitamin C and fiber. There are more than 4000 varieties of potatoes. READ MORE
