Sökning: "livsmedelsteknik"

Visar resultat 1 - 5 av 54 uppsatser innehållade ordet livsmedelsteknik.

  1. 1. Study of the effect of vacuum impregnation with different substances on respiration and color of packed baby spinach leaves.

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

    Författare :Ahmad Husain; [2017]
    Nyckelord :modified atmosphere; Spinach; minimal processing; metabolic activity; quality; GABA.; Agriculture and Food Sciences;

    Sammanfattning : In this study, vacuum impregnation (VI) was used to investigate the effect of different solutions: sucrose 21 % (w/v), calcium lactate 1 % (w/v), ascorbic acid 0.1 % (w/v), and GABA 0.075 % (w/v) on atmospheric composition, color, and shelf life of packed baby spinach leaves. VI was performed at two different temperatures: 21 C and 7. LÄS MER

  2. 2. Different parameters affecting lipid oxidation in meatballs

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

    Författare :Kajsa Granheimer; [2017]
    Nyckelord :Technology and Engineering; Agriculture and Food Sciences;

    Sammanfattning : The aim of this master thesis was to produce meatballs with different characteristics and from these, find the meatball that oxidized the most. For the production, minced meat with different concentrations of salt and fat from both beef and pork was used. Half of the meatballs were pan-fried and the other half was deep fat fried. LÄS MER

  3. 3. Encapsulation and oxidation of fat in recombined milk powder

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

    Författare :Jitesh Jayakumar; [2017]
    Nyckelord :food technology; livsmedelsteknologi; Agriculture and Food Sciences; Technology and Engineering;

    Sammanfattning : Fat-filled milk powders are manufactured by blending skim milk powder with vegetable oil and these powders have gained a great economic importance. Sensible selection of vegetable oil can help in satisfying both nutritional features and functional characteristics of fat for dairy application. LÄS MER

  4. 4. An investigation of rapeseed protein as a new food product

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

    Författare :Sofia Dahlberg; [2017]
    Nyckelord :food engineering; livsmedelsteknik; Agriculture and Food Sciences; Technology and Engineering;

    Sammanfattning : The combination of a growing global population and a limiting amount of farmland creates a need for new innovative food products to achieve a global sustainable development and a healthy population. Rapeseed press cake is a low-cost by-product of rapeseed oil production and is very high in protein and fiber. LÄS MER

  5. 5. A Water Resistant Film Forming Emulsion - The First Steps towards a Topical Preventive Product against Intertriginous Dermatitis

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

    Författare :Ida Moen Larsson; [2017]
    Nyckelord :pharmaceutical technology; läkemedelsteknologi; Technology and Engineering; Biology and Life Sciences; Chemistry;

    Sammanfattning : Intertriginous dermatitis (Intertrigo) is a skin disease caused by friction between adjacent skin surfaces. Heat and moisture induces an inflammation, causing pain and often secondary infections. The aim of this degree project was to develop a prototype for a topical film forming emulsion for patients suffering from Intertrigo. LÄS MER

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