Sökning: "jäsa"

Visar resultat 1 - 5 av 8 uppsatser innehållade ordet jäsa.

  1. 1. Application of Apple pomace for Fungal Cultivation

    M1-uppsats, Högskolan i Borås/Akademin för textil, teknik och ekonomi

    Författare :Bill Floberg Karlsson; Jonatan Viitala; [2019]
    Nyckelord :apple pomace; filamentous fungi; Rhizomucor biomass; ethanol; äppelpressmassa; svamp;

    Sammanfattning : Apple pomace is a solid by-product acquired from pressing and crushing millions of tons of apple in juice-industries. It represents 25-30 % of the original fruit and consists of peels, seeds and pulp. This raw material has multiple applications due to its high carbohydrate and moisture content. LÄS MER

  3. 2. Attitudes to feed fermentation for aflatoxin management in maize in Kenya : investigating aflatoxin reduction by yeast-fermentation

    Master-uppsats, SLU/Department of Molecular Sciences

    Författare :Everlyne Hayo; [2018]
    Nyckelord :feed safety; food safety; dairy production; aflatoxin; contamination; maize; fermentation; yeast; Kasarani; Kisumu;

    Sammanfattning : Aflatoxins are toxins produced by certain strains of fungi belonging to the species Aspergillus flavus and Aspergillus parasiticus during infection in the field, post-har-vest, storage and processing. Aflatoxins are found especially in maize and also carry over into milk when contaminated feeds are fed to dairy cows. LÄS MER

  4. 3. Non-alcoholic beer with maltose negative yeast strain Saccharomycodes ludwigii

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

    Författare :Lucas Lissner; [2018]
    Nyckelord :Non-alcoholic beer; Saccharomycodes ludwigii; Changed mashing; food technology; livsmedelsteknologi; Chemistry; Technology and Engineering;

    Sammanfattning : Non-alcoholic beer is gaining more attention in the brewing industry due to the negative health and economic consequences of alcohol consumption, even smaller microbreweries are showing interest in the production of non-alcoholic beer. Producing non-alcoholic beer has been restricted to the large breweries due to the special equipment needed and the high investment costs, but by using biological methods the process can be adapted to a traditional brewing setup. LÄS MER

  5. 4. The effects of dissolved oxygen and enological treatments on quality parameters in wine and cider

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

    Författare :Johan Ragnemalm; [2014]
    Nyckelord :Red wine; apple cider; pear wine; dissolved oxygen; oxidation; foaming; fining agents;

    Sammanfattning : Dissolved oxygen has previously been shown to affect the colour and sensory properties of red and white wine during storage. A number of different wines and wine based sparkling ciders are made at Kiviks Musteri AB. LÄS MER

  7. 5. Äppeldoft från äppeljäst?

    Kandidat-uppsats, SLU/Dept. of Biosystems and Technology (from 130101)

    Författare :Axel Carl-Wilhelm Ögell Benediktsson; [2014]
    Nyckelord :jäst; ; doft; äpple; isolera; jäsning; sekundära metaboliter; estrar; aromatisk;

    Sammanfattning : Samma typ av jäst, Saccharomyces cerevisiae, har använts för att jäsa produkter under en lång tid. Jäst har en potential att förändra en produkt genom olika sekundära metaboliter. De sekundära metaboliterna kan ändra sättet vi uppfattar produktens smak och doft. LÄS MER