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Visar resultat 1 - 5 av 11 uppsatser som matchar ovanstående sökkriterier.

1. 1. Development of a Semisolid Baobab-based Protein Snack

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

   Författare :David Bergman; Olle Wikner; [2022]
   Nyckelord :Baobab; Protein; Plant protein; Oat; Pea; Rheology; Development; Innovation; PDCAAS; Gel; Protein solubility; Food technology; Agriculture and Food Sciences;

   Sammanfattning : This thesis was done in collaboration with the department of Food Technology at LTH, Aventure AB, and Arwa Foodtech AB. The aim of the project was to develop the base for a baobab based, spoonable protein snack, comparable to quarg but free from ingredients of animal origin. LÄS MER

3. 2. Promoting Democratic Values Through Fiction: A Study about the Use of Fiction in L2 Classrooms

   Uppsats för yrkesexamina på avancerad nivå, Malmö universitet/Fakulteten för lärande och samhälle (LS)

   Författare :Aiat Tabiei; Arwa Zeino; [2022]
   Nyckelord :critical literacy; democratic values through fiction; EFL classroom; steered discussions; secondary school; reading;

   Sammanfattning : This study suggests that fiction can be used not only for language acquisition, but also for discussing democratic values. In this qualitative study, the aim is to understand how teachers use fiction, what approaches they have and explore what types of tasks the participants combine when working with fictional texts. LÄS MER

4. 3. Investigation of Physical Stability of Baobab Pulp Emulsion – for Food Application

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

   Författare :Nguyen Tu Linh Lam; Shenghongyi Zhu; [2021]
   Nyckelord :baobab fruit pulp; emulsion physical stability; plant-based sauce; food technology; Agriculture and Food Sciences;

   Sammanfattning : Background and objectives Baonaise is a novel plant-based savoury sauce. Baonaise sauce base (BSB) is produced from baobab fruit pulp. Creaming and phase separation were observed in Baonasie from previous studies at the company. LÄS MER

5. 4. Proteasomens roll för ligand inducerad fragmentation av PDGF-β receptorn

   Master-uppsats, Uppsala universitet/Institutionen för farmaceutisk biovetenskap

   Författare :Arwa Alabud; [2021]
   Nyckelord :;

   Sammanfattning : Bakgrund: Platelet derived growth factor receptorn (PDGF receptorn) är en receptor i kroppen som tillhör typ III av Recetor tyrosine kinas (RTK) familjen. PDGF-β receptorn är en typ av dessa receptorer som enligt en studie klyvs i två delar efter ligandbindning med PDGF-BB ligand: till en extracellulär del och en intracellulär del. LÄS MER

7. 5. Investigation of Physical Stability of Baobab Pulp Emulsion – for Food Application

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

   Författare :Shenghongyi Zhu; Nguyen Tu Linh Lam; [2021]
   Nyckelord :baobab fruit pulp; emulsion physical stability; plant-based sauce; food technology; Agriculture and Food Sciences;

   Sammanfattning : Background and objectives Baonaise is a novel plant-based savoury sauce. Baonaise sauce base (BSB) is produced from baobab fruit pulp. Creaming and phase separation were observed in Baonasie from previous studies at the company. LÄS MER