Physiochemical properties of egg white dispersions and effect of UV-light treatment on foam stability
(2017) KLG920 20171Food Technology and Nutrition (M.Sc.)
- Abstract
- No suitable contrast agent for bowel diagnostics exists on the market today. A solution may be a new potential food-based contrast agent called Lumentin, which is based on foaming egg white. To gain new knowledge about the contrast agent, the objectives of this project were to study the physiochemical properties of different egg white powders (A-F) that can be used to prepare Lumentin and their foam stabilities. These studies were performed using many different methods, including DSC, rheology measurements, surface tension measurements, and stability experiments. The physiochemical properties provided knowledge about the proteins in the egg white powders, leading to conclusions that powders with a longer heat treatment and hence more... (More)
- No suitable contrast agent for bowel diagnostics exists on the market today. A solution may be a new potential food-based contrast agent called Lumentin, which is based on foaming egg white. To gain new knowledge about the contrast agent, the objectives of this project were to study the physiochemical properties of different egg white powders (A-F) that can be used to prepare Lumentin and their foam stabilities. These studies were performed using many different methods, including DSC, rheology measurements, surface tension measurements, and stability experiments. The physiochemical properties provided knowledge about the proteins in the egg white powders, leading to conclusions that powders with a longer heat treatment and hence more denatured proteins gives a more stable foam. The gained results showed that egg white powder A gives the most stable foam and should therefore be used for preparation of Lumentin. (Less)
- Popular Abstract (Swedish)
- Inget lämpligt kontrastmedel för tarmdiagnostik finns på marknaden idag. En lösning
på det här kan vara ett nytt potentiellt livsmedelsbaserat kontrastmedel som kallas för Lumentin. Lumentin är ett negativt kontrastmedel som är baserat på äggvita.
Please use this url to cite or link to this publication:
http://lup.lub.lu.se/student-papers/record/8905624
- author
- Barakat, Zoe LU
- supervisor
- organization
- course
- KLG920 20171
- year
- 2017
- type
- H2 - Master's Degree (Two Years)
- subject
- keywords
- Pharmaceutical Technology, Läkemedelsteknologi
- language
- English
- id
- 8905624
- date added to LUP
- 2017-04-19 11:42:57
- date last changed
- 2017-04-19 11:42:57
@misc{8905624,
abstract = {{No suitable contrast agent for bowel diagnostics exists on the market today. A solution may be a new potential food-based contrast agent called Lumentin, which is based on foaming egg white. To gain new knowledge about the contrast agent, the objectives of this project were to study the physiochemical properties of different egg white powders (A-F) that can be used to prepare Lumentin and their foam stabilities. These studies were performed using many different methods, including DSC, rheology measurements, surface tension measurements, and stability experiments. The physiochemical properties provided knowledge about the proteins in the egg white powders, leading to conclusions that powders with a longer heat treatment and hence more denatured proteins gives a more stable foam. The gained results showed that egg white powder A gives the most stable foam and should therefore be used for preparation of Lumentin.}},
author = {{Barakat, Zoe}},
language = {{eng}},
note = {{Student Paper}},
title = {{Physiochemical properties of egg white dispersions and effect of UV-light treatment on foam stability}},
year = {{2017}},
}