Sökning: "Maillard"

Visar resultat 1 - 5 av 12 uppsatser innehållade ordet Maillard.

1. 1. Accelerating the Green Transition - Investigating the Feasibility of E-Fuel Production Connected to a CHP Plant

   Master-uppsats, Lunds universitet/Institutionen för energivetenskaper

   Författare :Johanna Scholtz; Alice Maillard; [2023]
   Nyckelord :CCU; CHP plant; e-fuels; e-methane; e-methanol; e-kerosene; Technology and Engineering;

   Sammanfattning : The overall purpose of this thesis is to investigate the feasibility of producing electrofuels from CO2 and H2 in connection to a CHP plant equipped with carbon capture technology. This is done by investigating the production of e-methane, e-methanol and e-kerosene from captured CO2 and H2 produced from electrolysis. LÄS MER

3. 2. Effect of sweeteners on acrylamide formation in extruded breakfast cereals

   Kandidat-uppsats, SLU/Department of Molecular Sciences

   Författare :Linnéa Gustafsson; [2021]
   Nyckelord :acrylamide; ; breakfast cereals; free asparagine; fruit juice concentrate; sweetener;

   Sammanfattning : Acrylamide is a possible carcinogen to humans, formed upon heat-treatment of carbohydrate-rich foodstuffs via the Maillard reaction. Reducing sugar and the amino acid asparagine are the primary precursors for acrylamide formation, of which free asparagine is the limiting factor. LÄS MER

4. 3. Development of an analytical method for the screening of meaty flavors in commercial foodstuff by SPME-GC/O-MS

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

   Författare :Ioannis Protopappas; [2021]
   Nyckelord :Gass Chromatography; Mass spectrometry; Meaty flavors; Aromas; Solid pahse microextraction; Mallaird; Lipid degradation; Food technology; Agriculture and Food Sciences;

   Sammanfattning : The aim of the project was to develop a methodology for the chromatographic analysis able to identify the key odorants in meaty food products. The approach was based on the analysis of an already in market product and the theoretical background of the meaty flavors sensorially. LÄS MER

5. 4. Lactose-free milk : lactose intolerance, nutrition and process technology

   Kandidat-uppsats, SLU/Department of Molecular Sciences

   Författare :Signe Christerson; [2020]
   Nyckelord :Lactose free-milk; Maillard reaction; Lactose persistence; lactase; lactose hydrolysed milk; membrane separation;

   Sammanfattning : The inability to properly digest lactose into its constituent’s glucose and galactose, is prevalent worldwide, thus affecting large groups of people, who cannot benefit from the nutritional aspects of consuming dairy products. To enable consumption of dairy products even in adult individuals which suffer from lactase deficiency, the dairy industry has further developed dairy technologies. LÄS MER

7. 5. Interaktion vid demens : Inverkan av digitala levnadsberättelser och kommunikationspartnerträning

   Magister-uppsats, Linköpings universitet/Institutionen för klinisk och experimentell medicin; Linköpings universitet/Institutionen för biomedicinska och kliniska vetenskaper

   Författare :Yanira Hernandez Maillard; Åsa Wahlqvist; [2020]
   Nyckelord :;

   Sammanfattning : .... LÄS MER