Sökning: "Vinäger"

Hittade 4 uppsatser innehållade ordet Vinäger.

  1. 1. Product development of side-stream press cake through fermentation

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

    Författare :Jacob Eriksson; [2022]
    Nyckelord :Food technology; Livsmedelsteknologi; Fermentation; Product development; Rhizopus oligosporus; Lactic acid bacteria; Press cake; Side-stream; Agriculture and Food Sciences;

    Sammanfattning : People in the EU are increasingly turning towards eating more plant-based foods with a lower climate impact than meat and dairy products. The subsequent increase in the production of plant-based products has resulted in large volumes of side-stream press cake, which up until now has mainly been used for animal fodder. LÄS MER

  3. 2. Viscosity and Acid Stability in Low-fat Mayonnaise with Varying Proportions of Xanthan Gum and Guar Gum

    Kandidat-uppsats, Linnéuniversitetet/Institutionen för kemi och biomedicin (KOB)

    Författare :Terese Bergecliff; [2016]
    Nyckelord :Mayonnaise; hydrocolloids; viscosity; stability; xanthan gum; guar gum; pH;

    Sammanfattning : Mayonnaise is a mixture of egg yolk, vinegar, water, spices and 70-80% oil forming a semi-solid oil-in-water emulsion. When preparing a low-fat mayonnaise with an increased water content, thickening agents are required for increased viscosity and emulsion stability. LÄS MER

  4. 3. Att synas i butikshyllan -  En fallstudie om varumärkesexponering i butikshyllan för Brunneby Musteri och deras konkurrenter

    Kandidat-uppsats, Medie- och Informationsteknik; Tekniska högskolan

    Författare :Emma Vallgren; Elsa Bolling Landtblom; [2012]
    Nyckelord :Exponering; varumärkeskommunikation; butikskommunikation; förpackningsdesign; sekundärförpackning; varumärke; grafisk design.;

    Sammanfattning : This report aims to examine how Brunneby Musteri is to update the brand attention for Brunneby Musteri at retail stores. Brunneby wish to assure their brand will catch the customers’ eye in the store and therefore get assistance to discover what to improve. LÄS MER

  5. 4. Chemical and sensory analyses of juice, cider and vinegar produced from different apple cultivars

    Uppsats för yrkesexamina på avancerad nivå, SLU/Plant Breeding and Biotechnology (until 121231)

    Författare :Catrin Heikefelt; [2011]
    Nyckelord :apple juice; cider; vinegar; cultivar differences; fermentation; yeast; acetic acid bacteria;

    Sammanfattning : The interest for locally produced food is increasing due to consumer concern about the environment, distrust of industrial foods and a demand for high quality products. Apple is the predominant fruit crop in Sweden, and by processing apples into cider and vinegar, these products could significantly contribute to the development of the market of local foods. LÄS MER