Sökning: "starter culture"

Visar resultat 1 - 5 av 35 uppsatser innehållade orden starter culture.

1. 1. Improving the sensorial properties of pea protein through fermentation

   Master-uppsats, Lunds universitet/Förpackningslogistik

   Författare :Antonios Stamatakis; [2023]
   Nyckelord :Lactic acid fermentation; fermented pea powder; cultures and screening; physicochemical properties; sensory analysis.; Agriculture and Food Sciences;

   Sammanfattning : Lactic acid fermentation has been a widely used process for many years, offering nutritional and sensory benefits to plant proteins. In this study, the objective was to produce a fermented pea powder with enhanced sensory properties by combining previous research from FrieslandCampina. LÄS MER

3. 2. “sad girl starter pack”; En musikguide till ledsna lesbiska flickor

   Kandidat-uppsats, Lunds universitet/Genusvetenskapliga institutionen

   Författare :Ida Hildebrandt; [2023]
   Nyckelord :lesbian music; lesbian feminism; sad girl culture; homonormativity; neoliberalism lesbisk musik; lesbisk feminism; sad girl kultur; homonormativitet; nyliberalism; Social Sciences;

   Sammanfattning : This study argues that shame and negative feelings such as fear and envy are central in contemporary lesbian music despite the dominant academic narrative that depressing lesbian music was left behind at the turnover to queer theory and culture in the 1990s. Lesbian shame is an area of study that has been overlooked by queer theory despite a consensus that gay and queer shame are important. LÄS MER

4. 3. Antimicrobial drug residues in milk : effect on mesophilic starter cultures

   Master-uppsats, SLU/Department of Molecular Sciences

   Författare :Frida Willdén; [2022]
   Nyckelord :mesophilic starter cultures; lactic acid bacteria; aroma producing bacteria; acid producing bacteria; penicillin G; oxytetracycline; trimethoprim; sulfadiazine;

   Sammanfattning : Starter cultures have an essential role in cheese production contributing to desired acid production and formation of aroma- and flavour compounds during cheese maturation. Residues of antimicrobial drugs might reduce the activity of dairy starter cultures and subsequently cause impaired cheese quality. LÄS MER

5. 4. Flow of non-starter lactic acid bacteria : from to silage to raw milk to cheese

   Kandidat-uppsats, SLU/Department of Molecular Sciences

   Författare :John Johansson; [2022]
   Nyckelord :Non-starter lactic acid bacteria; herbage; silage; raw milk; cheese; Lactiplantibacillus plantarum; Lacticaseibacillus paracasei; Lacticaseibacillus casei;

   Sammanfattning : Modern cheese manufacturing uses a known starter culture of lactic acid bacteria (SLAB) for the fermentation of lactose to lactic acid. There is, however, often a second fermentation in cheese manufacturing by non-starter lactic acid bacteria (NSLAB). LÄS MER

7. 5. Isterband av Mjölmask

   M1-uppsats, Lunds universitet/Livsmedelsteknik och nutrition (master); Lunds universitet/Livsmedelteknisk högskoleutbildning - YTH

   Författare :Marcus Jacobsen; Mattias Stenström; [2021]
   Nyckelord :kitin; mjölmask; isterband; livsmedelsteknik; Chemistry;

   Sammanfattning : It is now allowed to sell mealworm (Tenebrio molitor) for food consumption, and it will probably play a major role in the search for future protein sources. The climate footprint of the mealworm is considerably smaller than for traditional livestock and is therefore of interest. LÄS MER