Sökning: "Accelerated Shelf Life"

Visar resultat 1 - 5 av 7 uppsatser innehållade orden Accelerated Shelf Life.

  1. 1. Assessment of the Agroecological Potential of Biostimulatory Effects : originating from Effective Microorganisms (EM) in terms of Environmental and Socioeconomic Aspects

    Master-uppsats, SLU/Dept. of Biosystems and Technology (from 130101)

    Författare :Tania Schwarzer; [2022]
    Nyckelord :effective microorganisms; agroecology; biostimulants; beneficial microorganisms; lactic acid bacteria; bokashi; semi-structured interviews; interpretative phenomenological approach;

    Sammanfattning : Environmental pollution, resource depletion and climate change are related to imbalances in the farming system. Effective microorganisms are seen as a possible solution to these problems. LÄS MER

  3. 2. Decreasing barrier while maintaining shelf-life for highly sensitive products - A more recyclable and sustainable packaging for infant formula

    Master-uppsats, Lunds universitet/Förpackningslogistik

    Författare :Eva Weishaupt; [2020]
    Nyckelord :infant formula; packaging material; lipid oxidation; TBARS assay; shelf-life; Technology and Engineering;

    Sammanfattning : With increasing concerns about environmental impacts of the food that is consumed, so is also the concern about packaging materials. This also comprises the packaging that is currently used to pack infant formula (IF), very often containing aluminum as the barrier material. LÄS MER

  4. 3. Enhancing the durability of fluorocarbon-free Durable Water Repellant (DWR) formulation

    Master-uppsats, KTH/Skolan för kemivetenskap (CHE)

    Författare :Meron Solomon; [2017]
    Nyckelord :Hydrophobicity; textile coating; cross-linker; nanoparticles; surface roughness;

    Sammanfattning : The focus of the project was to alter and optimize the water repellant textile coating formulations to reach enhanced durability. For this purpose, the project was approached with three methods. Firstly, bio-based components were implemented in the mother emulsion to act as surfactant and crosslinking agent and to provide hydrophobic properties. LÄS MER

  5. 4. Weak acids’ microbial and sensorial effect on marinated herring

    Master-uppsats, Lunds universitet/Teknisk mikrobiologi; Lunds universitet/Bioteknik

    Författare :Jennika Larsson; [2016]
    Nyckelord :sensorial test; Lactobacillus plantarum; acetic acid; malic acid; citric acid; Marinated herring; lactic acid; applied microbiology; teknisk mikrobiologi; MRS; accelerated test; Technology and Engineering; Agriculture and Food Sciences;

    Sammanfattning : Marinated herring is a food product usually with a sauce containing acetic acid. In this project the weak acids malic acid, citric acid, and lactic acid were evaluated for use in the sauce for marinated herring instead of using acetic acid. The microbial and sensorial effects of the acids were evaluated. LÄS MER

  7. 5. Potential of light and temperature exploitation for Accelerated Shelf Life Studies (ASLT) for sauces

    Master-uppsats, SLU/Dept. of Food Science

    Författare :Emelie Elmlund; [2014]
    Nyckelord :Accelerated Shelf Life; light and temperature; sauces; descriptive sensory evaluation; pigment degradation; Arrhenius Equation; Q10 - modeling;

    Sammanfattning : The advantage of being “First to Market” is tremendous, but keeping a high and consistent level of quality is determinant as well for the success of a food company. Low quality products cause damage to the brand and monetary loses in the long run. LÄS MER