Sökning: "Sensory meat substitutes"

Hittade 5 uppsatser innehållade orden Sensory meat substitutes.

  1. 1. Meat me in the green : En litteraturstudie om sensoriska egenskaper för veganska och vegetariska livsmedelsprodukter

    Magister-uppsats, Örebro universitet/Restaurang- och hotellhögskolan

    Författare :Clara Gillow Thorsén; [2023]
    Nyckelord :Sensory meat substitutes; semantic frames; taste; flavour; texture; preference; palatibility;

    Sammanfattning : Förståelse och intresset för mat och måltid ökar explosionsartat vilket medför större krav pålivsmedelsprodukter och upplevelser av en måltid där en produkt står i centrum.Produktutvecklare och gastronomer arbetar ständigt för att producera smakfulla livsmedelsom både är klimatsmarta och uppfyller konsumenternas krav på smak. LÄS MER

  3. 2. Mechanical properties of films made of faba bean protein nanofiber and non-fibrillated protein

    Master-uppsats, SLU/Department of Molecular Sciences

    Författare :Alice Dunge; [2019]
    Nyckelord :Faba bean; amyloid; fibrils; meat substitutes; elasticity; stiffness; proteins;

    Sammanfattning : The production of livestock puts a huge strain on our ecosystem and the planet. It is the largest source of greenhouse gases and it causes loss in biodi-versity and pollution of water. One way to reduce these environmental dam-ages is to decrease the intake of meat and increase the intake of plant-based proteins. LÄS MER

  4. 3. Why do companies produce vegan and vegetarian products imitated with real meat products? : Exploring a virgin topic on the Swedish market

    Kandidat-uppsats, Högskolan i Jönköping/Internationella Handelshögskolan

    Författare :Nils Bäckström; Hanna Egeman; Hanna Mattsson; [2018]
    Nyckelord :Meat Substitutes; Vegetarian Alternative; Consumer Behaviour in the Food Domain; Psychological Factors; Marketing Factors; Sensory Factor;

    Sammanfattning : With the support of four vegetarian and vegan companies established on the Swedish market, Astrid och Aporna, Ekko Gourmet, Tzay and Quorn, the objective of this study is to understand why companies produce vegan and vegetarian products imitated with real meat products as well as how these companies market these products. The data was collected through interviews with suitable representatives from respective company. LÄS MER

  5. 4. Development of Tempeh on Swedish Legumes

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

    Författare :Nils Åström; [2018]
    Nyckelord :Product development; Process optimization; Food technology; Fermentation; Tempeh; Meat substitute; Vegan product; Swedish legumes; Livsmedelsteknologi; Agriculture and Food Sciences; Technology and Engineering;

    Sammanfattning : The emerging market for meat substitutes has largely been filled with different types of soy products. Although soy usually has a lower environmental impact than meat, soy is not entirely unproblematic. Deforestation and global transportations are two negative effects of the increasing production of soybeans. LÄS MER

  7. 5. Optimization of ingredients for Lactobacillus fermented beverages

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

    Författare :Rebecka Olsson; [2017]
    Nyckelord :Agriculture and Food Sciences;

    Sammanfattning : The ingredients generally used in the fermentation of probiotics tend to give an off-flavour to the fermentation product which is not ideal when producing e.g. fruit drinks. LÄS MER