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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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The behaviour of different starches and their mixtures was investigated using several analysis techniques, i.e. small-deformation oscillatory measurements (rheological measurements), differential scanning calo-rimetry (DSC), light microscopy, and UV spectrophotometry (turbidi-metry). Potato, waxy maize and barley starches were mixed two and two in different ratios and at different water contents (

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BACKGROUND: Rye and wheat bran were treated with several xylanases and endoglucanases, and the effects on physicochemical properties such as solubility, viscosity, water-holding capacity and particle size as well as the chemical composition of the soluble and insoluble fractions of the bran were studied. A large number of enzymes with well-defined activities were used. This enabled a comparison be

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The spoilage flora of refrigerated raw and pasteurized milk was classified and identified by numerical phenotypic analysis. Isolations of bacteria were made at a defined spoilage stage, when the total aerobic count was 106-107 cfu per ml. The secondary flora of ripened Swedish and Norwegian cheeses was investigated by numerical analysis. Aeromonas and Enterobacteriaceae spp. isolated from the spoi

Internutbildningar inom ekonomi/inköp

Sektionen Ekonomi och några andra enheter inom centrala förvaltningen håller i ett paket med utbildningar både för dig som är ny som ekonom/inköpare och för dig som arbetat ett tag och önskar fördjupa dig i ett ämne. Rätt kurs i rätt tid På denna sida får du en överblick över de kurser som riktar sig till dig som arbetar som ekonom/inköpare vid universitetet. Samtliga kurser finns på Kompetensport

https://www.ekonomiwebben.lu.se/mitt-arbete/overgripande-om-ekonomi-och-redovisning/internutbildningar-inom-ekonomiinkop - 2026-07-21

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Pickering emulsions are emulsions that are stabilized by fine particles. They have been the focus of considerable research in the past decade due to their properties such as high stability with respect to coalescence and Ostwald ripening, as well as due to advances in nanotechnology that allows us to create and characterize nano-scale structures in new ways. This work reviews some of the recent wo