Sökning: "Agriculture and Food Sciences"

Visar resultat 11 - 15 av 376 uppsatser innehållade orden Agriculture and Food Sciences.

1. 11. Properties & Stability of Hybrid Pea-Dairy Protein Formulas

   Master-uppsats, Lunds universitet/Förpackningslogistik

   Författare :Kyriaki-Eirini Moschou; [2023]
   Nyckelord :properties; stability; hybrid formula; pea-dairy; protein mixtures; development; RTD; Agriculture and Food Sciences;

   Sammanfattning : The aim of this study was to investigate the functional properties and stability of hybrid pea-dairy protein formulas. To achieve this goal, the combination of pea protein isolate (PPI) with dairy proteins such as micellar casein isolate (MCI), sodium caseinate (NaCas), whey protein aggregate (WPA) was evaluated. LÄS MER

3. 12. Cultivating oleaginous yeast on spent mushroom substrate and logging residues hydrolysate : an assessment of yeast growth on side product substrates from the food, agriculture, and forestry industry

   Master-uppsats, SLU/Department of Molecular Sciences

   Författare :Robin Lukic; [2023]
   Nyckelord :Lignocellulose; side products; oleaginous yeast; yeast oil; microtiter plate system; redox indicator; yeast growth; spent mushroom substrate hydrolysate; logging residues hydrolysate;

   Sammanfattning : There is an interest in finding alternatives to vegetable oils because of negative environmental impact. Many green sectors generate an abundant amount of side products that are inedible and consist in large of lignocellulose rich materials. LÄS MER

4. 13. Study of the effects of the operating conditions of a decanter centrifuge on a pilot-scale protein recovery setup from cold-pressed rapeseed press cake

   Master-uppsats, Lunds universitet/Livsmedelsteknik och nutrition (master)

   Författare :Sergio de La Cruz Padilla; [2023]
   Nyckelord :By-product; Rapeseed press cake; protein; Food engineering; Agriculture and Food Sciences; Technology and Engineering;

   Sammanfattning : There is significant evidence to suggest that diets that include high levels of meat consumption have negative effects on both the environment and human health. As a result, efforts are being made to identify and characterize more plant-based proteins, such as those found in rapeseed. LÄS MER

5. 14. Shelf-life study of rice pudding: Differences in assorted rice varieties and how they change in texture over time

   Master-uppsats, Lunds universitet/Livsmedelsteknik och nutrition (master)

   Författare :Johanna Bengtsson; [2023]
   Nyckelord :food engineering; rice starch; rice texture analysis; Technology and Engineering; Agriculture and Food Sciences;

   Sammanfattning : This master thesis was performed in collaboration with Orkla Foods Sweden AB. The aim of the study was to investigate rice pudding and how storage time affects the texture properties of the rice grains inside the pudding, and if this could be related to some of the properties of the raw rice. LÄS MER

7. 15. Fouling modelling in a UHT unit based on plant data.

   Master-uppsats, Lunds universitet/Livsmedelsteknik och nutrition (master)

   Författare :Thai Lam; [2023]
   Nyckelord :UHT; dairy; tubular heat exchanger; fouling development; fouling removal; food engineering; Technology and Engineering; Agriculture and Food Sciences;

   Sammanfattning : Heat treatment of dairy products is essential for food safety, one way to perform this is ultra-high temperature (UHT) processing. During the process, macronutrients and minerals form fouling deposits which impairs heat transfer. Eventually the fouling needs to be removed chemically by alkaline and acidic detergents. LÄS MER