Sökning: "relative sweetness"

Hittade 3 uppsatser innehållade orden relative sweetness.

  1. 1. Is sugar as sweet to the palate asseeds are appetizing to the belly? : Taste responsiveness to seven sweet-tastingsubstances in white-faced sakis (Pithecia pithecia)

    Master-uppsats, Linköpings universitet/Institutionen för fysik, kemi och biologi

    Författare :Mikel Redin Hurtado; [2023]
    Nyckelord :Food-associated carbohydrates; relative sweetness; seed predation; steviol glycosides; taste preference thresholds; taste responsiveness; white-faced sakis;

    Sammanfattning : Differences in taste perception between species are thought to reflect evolutionaryadaptations to dietary specializations such as seed predation. By employing a two-bottlepreference test, the purpose of the current study was to evaluate the taste responsiveness forfive food-associated carbohydrates and two steviol glycosides in four adult white-faced sakis(Pithecia pithecia). LÄS MER

  3. 2. Investigation of the impact of different sugar compositions on the moisture absorption of hard candy when exposed to a humid environment

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

    Författare :Gila van den Eijnde; [2023]
    Nyckelord :Hard candy; Sugar composition; Hygroscopicity; Moisture absorption; Shelf life; Product stability; Food technology; Technology and Engineering;

    Sammanfattning : Hard candy is hygroscopic, implying that hard candy readily absorbs moisture from the environment, resulting in adverse changes in the texture and appearance of the candy. This thesis investigates the impact of different sugar compositions on the moisture absorption of hard candy when exposed to a humid environment. LÄS MER

  4. 3. Fastställning av syrahalten i KRAV-märkt jordgubbsglass

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

    Författare :Madeleine Johansson; [2015]
    Nyckelord :;

    Sammanfattning : Lejonet och Björnen is an ice-creamproducing company. Working to substitute some oftheir non-organic ice creams for their organic equivalents, which contain only naturalingredients and no additives. One of the changes is the exchange of syntheticemulsifiers to egg yolk. LÄS MER