Use this URL to cite or link to this record in EThOS: http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.495055
Title: The effects of ultra high pressure on food structure
Author: Hughes, Christopher John
Awarding Body: UNIVERSITY OF NOTTINGHAM
Current Institution: University of Nottingham
Date of Award: 2007
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Abstract:
The primary aim of this research was to compare the effects of UHP on starches from different botanical sources. The effects of altering solvent content and composition on structure and properties of pressure treated starches were investigated. The work was carried out with the aim of developing an overall mechanism for the action of UHP on starch granules. Initial work into the effects of UHP on sugars, lipids and gelatine was carried out and showed an apparent crystallisation of amorphous lactose after treatment of 600MPa for 15 minutes.
Supervisor: Not available Sponsor: Not available
Qualification Name: Thesis (Ph.D.) Qualification Level: Doctoral
EThOS ID: uk.bl.ethos.495055  DOI: Not available
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