Sökning: "lipid oxidation"
Visar resultat 1 - 5 av 19 uppsatser innehållade orden lipid oxidation.
1. Properties & Stability of Hybrid Pea-Dairy Protein Formulas
Master-uppsats, Lunds universitet/FörpackningslogistikSammanfattning : 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
2. Kokta äggs hållbarhet i rumstemperatur. : Studie av lipidoxidation och mikrobiell förekomst.
Kandidat-uppsats, Linnéuniversitetet/Institutionen för kemi och biomedicin (KOB)Sammanfattning : Eggs are a popular food widely consumed worldwide, due to their nutrient density and shelf life even at room temperature. This study aimed to investigate if eggs keep better in the refrigerator than at room temperature post-boiling. LÄS MER
3. Avenanthramides as a means to slow rancidity development in oats
Master-uppsats, Lunds universitet/Bioteknik (master); Lunds universitet/Bioteknik (CI)Sammanfattning : Cereal grains are an important staple in many diets across the globe. Being one of the most cultivated cereal crops worldwide, especially in Nordic countries, oats are known to have a high dietary fibre content and a nutritional value that makes them highly beneficial for human health. LÄS MER
4. Fettsyror i öl : Kvalitativ analys av fettsyreprofiler ur bryggningsprocessen vid Åbro Bryggeri
Kandidat-uppsats, Linnéuniversitetet/Institutionen för kemi och biomedicin (KOB)Sammanfattning : Beer is a fermented alcoholic beverage that spans back to over 5000 years years ago and is consumed all over the world. Beer is usually made from malted barley but it can also be made from different cereals and starches. Beer contains both saturated and unsaturated fatty acids (FA) which are derived from the malt that is used. LÄS MER
5. Organic waste streams in the wine industry
Kandidat-uppsats, SLU/Department of Molecular SciencesSammanfattning : Today, the annual global production of grapes surpasses seventy million tonnes. Of the grapes used toward winemaking, one fourth end up as pomace. In addition to pomace, vine pruning residues, stems and wastewater sludge contribute to the immense volumes of waste that for a long time has been considered as without value. LÄS MER