Thesis topic is Inclusion of Dietary Fibre in Model Liquid and Solid Systems Using Chemistry and Structure to Probe Potential Functionality

The purpose of this chapter is to describe the equipment (biomaterials, enzymes, reagents)food processing methods (e.g. UHT) and analytical instrumentation used to characterise the evolution of micro-constituents in oat based beverages. The analytical methods used included High Performance Liquid Chromatography (HPLC) with Diode Array or Fluorescence Detection (DAD and FD respectively), Gas Chromatography Mass Spectrometry (GC-MS) and Two Dimensional Gas Chromatography(GCxGC). This chapter also providesdetails of the theoretical and practical approaches for the calorimetric and rheological measurements of both liquid and solid food models undertaken as part of this work that were used to analyse the physical and chemical characteristics of biopolymers and biopolymer-dietary fibre mixtures…………………………………………….


Posted in Uncategorized

Leave a Reply