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Din sökning på "UCC ghana Agro-Processing technology and Food Bioscience at the Faculty of Bio-resources and Applied Science" gav 353234 sökträffar

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Background: A hip fracture is a common cause of morbidity, functional disability, and decreased health-related quality of life (HRQOL). With demographic changes showing a growing proportion of older people, hip fractures will be an increasing challenge for healthcare services in the future. Hip fractures threaten the independence of individuals in their everyday lives. In Sweden, more than one thi

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Reversible electropermeabilization of plant tissues with heterogeneous structure represents a technological challenge as the response of the different structures within the same specimen to the application of electric field may differ due to different cell sizes, extracellular space configurations, and electrical properties. The influence of five different pulsed electric field protocols with diff

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BACKGROUND: Particle-stabilised emulsions, so-called Pickering emulsions, are known to possess many beneficial properties, including being extremely stable. Starch granules isolated from quinoa have been used as emulsion stabilising particles. The granules were intact, 1-3 µm in diameter and modified with octenyl succinic anhydride to increase their hydrophobicity. Starch granules, as opposed to m

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The possibility of predicting the shelf-life of pasteurized carrot juice by isothermal microcalorimetry or change in pH was investigated and compared with traditional plate count results. A small increase in thermal power (2 muW), maximal increase of and acceleration of thermal power all gave rapid, well-correlated results for the shelf-life, as did pH, during accelerated storage. The effect of ac

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This thesis deals with the properties of wheat storage proteins at interfaces. These proteins are the main constituents of gluten and are recognised for their importance in breadmaking. The components studied were gliadin fractions (a-gliadins, b-gliadins, g-gliadins and w-gliadins), the high-molecular-weight glutenin subunit 1Dx5, and a 58 kDa peptide derived from the central repetitive domain of