Global ETD Search
Search theses and dissertations gathered from participating repositories worldwide. Every result links back to the library that holds it. No account is needed.
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Showing 1 to 20 of 33 for “"food ingredients"”.
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Precision fermentation for enhanced production of food ingredients, fermented foods, and chemicals
… This approach has the potential to transform the food industry by providing an efficient and cost-effective method for producing food ingredients and fermented foods while addressing the challenges of food security and sustainability. The study begins with the development of industrial …
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Preparation, characterisation and functional applications of whey protein-carbohydrate conjugates as food ingredients
… hurdles limiting the use of whey protein ingredients in value-added nutritional beverages include poor solubility, heat stability and lack of clarity, particularly in high-acid or high ionic strength, ready-to-drink systems such as those found in sports and performance nutritional …
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The use of dense carbon dioxide extraction and fractionation to recover and refine natural food ingredients from food processing wastes
… supercritical states, to extract and fractionate food by-product oils dispersed in porous matrices. Two oils were studied - Rice bran oil and Orange oil
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NUTRITIONAL AND FUNCTIONAL CHARACTERISATION OF ALTERNATIVE FEED AND FOOD INGREDIENTS: EMPHASIS ON HEMP-BASED PRODUCTS, CO-PRODUCTS, MICROALGAE AND CULTURED MEAT
… population has led to an increase in demand for food, particularly meat and dairy products, further intensifying livestock production, resulting in an enhanced use of grain for animal feed and competition with crops for direct human consumption. In parallel, over time, the livestock sector has …
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Stage-Gate and successful commercializing of novel ingredients in the food and beverage market
The novel food ingredient market is projected to grow from $33 billion to over $106 billion in the next decade. Commercializing new food ingredients currently requires experts to navigate complex technical, regulatory, and market barriers, often without a structured framework to guide …
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The isolation, modification and evaluation of field pea proteins and their applications in foods
… years, interest in plant proteins for feed and food led to the evaluation of field peas as an economical and nutritional source of proteins. Although some research work has been done on the production of field pea protein, starch and fiber as food ingredients in Europe and Canada, none of these …
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Chickpea proteins for food applications
… proteins (Cicer arietinum L. cv Kaniva) as food ingredients have been investigated and presented in three major parts of this thesis. The first part identified different extraction conditions and their effects on the extraction yield and characteristics of the isolated proteins. The second …
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The development and improvement of biocatalytic reactions
… range of fine chemicals, pharmaceuticals and food ingredients. In addition to biocatalysis, miniaturised chemistry has also become of interest and significance to the chemical industry over the last decade. Microreactors allow for the synthesis of small volumes of compounds quickly and in high …
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The development of a functional food breakfast and its effects on gluco-regulation, cognitive performance, mood and satiety in adolescents
… have investigated the effects of a functional-food breakfast (FB) on gluco-regulation and cognitive performance, mood and satiety in adolescents. Therefore, this thesis aims to address this research gap through the implementation of a series of five research studies. The primary aim was to …
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The rheological effect of hydrocolloids on selected attributes of a lemon flavored beverage containing artificial sweeteners
… Perceived sweetness may be affected by other food ingredients, such as hydrocolloids. The purpose of this study was to examine the effects of xanthan gum, carboxymethyicellulose-low, and carboxymethylcellulose-medium on the attributes of a lemon flavored beverage sweetened with an artificial …
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Safe Food Handling Knowledge and Practices of Street Food Vendors at Louis Trichardt Makhado Local Municipality, South Africa
Street-food vendors are an important component of the food supply chain; however, they have been implicated in the spreading of foodborne diseases. Street food often poses a risk to the health of consumers as they are prepared and sold in unhygienic conditions that bring about microbial and …
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Bodies of Evidence: An Anthropology of the Health Claim
How can a food or food ingredient be proven healthy, without calling it a drug? In this thesis, I make an attempt at understanding the stakes of a heated debate involving scientists from the food industry, academia, and the European regulatory authorities. The centrality and importance of 'science' …
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ENZYMATIC PRODUCTION OF PURIFIED ISOMALTOOLIGOSACCHARIDES PREBIOTIC PREPARATIONS AND THEIR FULL QUALITATIVE AND QUANTITATIVE CHARACTERIZATION
Prebiotics are non-digestible food ingredients that beneficially affect the host health by stimulating the growth and/or activity of one or a limited number of bacteria in the colon, and moreover can have systemic effects on metabolism regulation. Recent studies have pointed out the certain links …
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Encapsulación de Aceites Esenciales de Clavo para su Aplicación en la Industria Alimentaria
… a fragrant and flavoring agent in a variety of food and cosmetic products (Atsumi et al., 2001; Fujisawa et al., 2002., Ito et al., 2005). Eugenol (EG) (4-allyl-2-methoxyphenol) is the principal constituent of the essential CO, accounting for 90-95% of the total oil amount (Briozzo et al., 1989; …
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Rheological and microstructural characterization of pea, lentil and almond protein gels
Food industry, in general, and the legume industry, in particular, produce large amounts of protein-based byproducts. Legume seeds generally contain 20% to 30% protein. Food proteins are natural food ingredients that can be used as fortifying and structuring agents in a variety of foods. The …
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Impact of fungal fermentation on plant-based protein ingredients and pasta production waste
Plant proteins are an expanding market within the food industry, offering a promising solution to meet the nutritional demands of the world’s increasing population while also supporting the shift toward more sustainable food production. However, their protein quality and techno-functional …
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Influence of Pre-meal Inulin Consumption on Energy Intake in Overweight and Obese Middle-aged and Older Adults: A Pilot Study
… are selectively fermented non-digestible food ingredients that have a favorable impact on the composition and activity of the gut microbiota. Specifically, inulin-type fructans (ITF) including inulin, oligosaccharides, and fructooligosaccharides have been generating interest in the …
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The effect of polyphenol-rich flaxseed muffins on glycaemic, insulinaemic and 24-hour glucose response in healthy adults
Flaxseed may be considered a functional food as it contains chemical and bioactive compounds, such as antioxidants, polyphenols and dietary fibre. These compounds help to prevent diseases, such as cardiovascular disease (CVD) and Type 2 Diabetes (T2D), and they enhance metabolic health. It is …
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