Sökning: "livsmedelsteknik"

Visar resultat 1 - 5 av 56 uppsatser innehållade ordet livsmedelsteknik.

  1. 1. Application of pulsed electric fields and vacuum impregnation to improve the freezing tolerance of fresh Origanum vulgare leaves

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

    Författare :Iliana Karasa; [2018]
    Nyckelord :Oregano leaves; Freezing; Freezing tolerance; Pretreatments; Vacuum Impregnation; Pulsed electric fields; food engineering; livsmedelsteknik; Agriculture and Food Sciences; Technology and Engineering;

    Sammanfattning : One of most ancient food preservation methods is freezing because there are not caused significant changes the sensory characteristics and nutritional value of foods. Last decade, have been made great steps for the optimization of freezing tolerance of fresh vegetables, fruits and species. LÄS MER

  2. 2. Transverse dynamics and system overview for the LEBT section of the ESS linac

    Master-uppsats, Lunds universitet/Kärnfysik; Lunds universitet/Fysiska institutionen

    Författare :Sofia Louisy; [2018]
    Nyckelord :LEBT; low energy beam transport; ess; european spallation source; modelling; lebt application; Physics and Astronomy;

    Sammanfattning : The Low Energy Beam Transport, LEBT, is the _rst part of the European Spallation Source accelerator, the ESS linac, that is currently under construction in Lund. The LEBT section, that will be installed and commissioned in early 2018, has the purpose of focusing and steering the low-energy proton beam that enters directly from the ion source. LÄS MER

  3. 3. 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

  4. 4. 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

  5. 5. 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

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