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The Global ETD Search service is a free service for researchers
to find electronic theses and dissertations. This service is
provided by the
Networked Digital Library of Theses and Dissertations.
Our metadata is collected from universities around the world. If you manage a university/consortium/country archive and want to be added, details can be found on the NDLTD website.
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Showing 1 to 9 of 9 (0.049 seconds)| 1 |
Evaluation of shrimp by-products for pigs in Central Vietnam /Le, Duc Ngoan. January 2000 (has links)
Thesis (doctoral)--Swedish University of Agricultural Sciences, 2000. / Includes bibliographical references.
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Wertgebende Inhaltsstoffe und Nebenprodukte im Prozess der Kartoffelveredlung Analytik und Möglichkeiten ihrer NutzungMäder, Jens January 2009 (has links)
Zugl.: Berlin, Techn. Univ., Diss., 2009
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Partial oxidation of raffinate II and other mixtures of n-butane and n-butenes to maleic anhydride in a fixed-bed reactorBrandstädter, Willi Michael January 2007 (has links)
Zugl.: Karlsruhe, Univ., Diss., 2007 / Hergestellt on demand. - Auch im Internet unter der Adresse http://www.uvka.de/univerlag/volltexte/2008/295/ verfügbar
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Partial oxidation of raffinate II and other mixtures of n-butane and n-butenes to maleic anhydride in a fixed bed reactorBrandstädter, Willi Michael January 2007 (has links)
Zugl.: Karlsruhe, Univ., Diss., 2007
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Technische und wirtschaftliche Aspekte der Goldaufbereitung in KieswerkenSchiffers, Andreas January 2009 (has links)
Zugl.: Aachen, Techn. Hochsch., Diss., 2009
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Untersuchungen zum Polymerisationsmechanismus der Gilch-ReaktionWiesecke, Jens. Unknown Date (has links)
Techn. Universiẗat, Diss., 2004--Darmstadt.
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Die Gewinnung und Wiederverwendung von Schaumproteinen und anderen Wertbestandteilen mittels Cross-Flow-Ultrafiltration aus Prozessbieren und weiteren BrauereiabfallproduktenBilge, Deniz. Unknown Date (has links) (PDF)
Techn. Universiẗat, Diss., 2005--Berlin.
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Gewinnung von funktionellen Nahrungsmittelkomponenten aus Nadeln von Pinien spp. mittels chemischer, enzymatischer und mikrobiologischer Verfahren /Suárez Quiñones, Teresa. January 2008 (has links)
Humboldt-Universiẗat, Diss.--Berlin, 2007.
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Thermo-mechanical processing of fibre-rich blackcurrant pomace to modify techno-functional propertiesReißner, Anne-Marie, Brunner, Meike, Struck, Susanne, Rohm, Harald 21 May 2024 (has links)
Exploring the use of seedless blackcurrant pomace, a fibre-rich by-product of juice pressing, in foods is favourable due to its nutritional profile but also for economic and sustainability aspects. Current applications are limited to products in which rapid fibre swelling, high water solubility or low sedimentation is not essential. In this study, functional properties of seedless blackcurrant pomace were modified by thermo-mechanical treatments using extrusion cooking or micronization in a planetary ball mill. A full factorial design showed that low pomace moisture (11 g/100 g) had the highest impact on swelling capacity (+ 20.6%) and water solubility index (+ 23.2%), whereas variation in extrusion temperature exhibited only minor effects. After milling for 4 h, the median particle size was reduced by 98% to 4 µm and the specific surface area increased from 0.1 to 2.5 m2/mL. Swelling capacity was highest after this time with 7.6 mL/g pomace and, although the amount of extractable sugars was reduced, water solubility increased to 7.6 g/100 g. In contrast to extruded samples, the red colour of the pomace was intensified after milling. Both treatments appear as promising to extend the applicability of fruit by-products in foods, as micronized pomace may counteract sedimentation in liquids, whereas increased swelling capacity after extrusion may have stabilizing effects on yoghurt-like systems.
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