Sökning: "Fermentation"
Visar resultat 26 - 30 av 293 uppsatser innehållade ordet Fermentation.
26. Biostimulants : effects on root development in barley (Hordeum vulgare)
Master-uppsats, SLU/Dept. Of Plant BiologySammanfattning : The use of biostimulants has increased greatly in the last 20 years. In year 2012 over 6 million hectares in Europe was treated with biostimulants and the market is expected to almost double in the coming 5 years compared to present levels. LÄS MER
27. Recombinant Expression of Novel Wild Type Oat Hemoglobins in Escherichia Coli
Master-uppsats, Lunds universitet/Tillämpad biokemi; Lunds universitet/BeräkningskemiSammanfattning : Hemoglobin is a protein transporting oxygen through our bloodstreams and is as such essential for aerobic life. Hemoglobins also exist in plants, with a wide variety of functions other than oxygen transport. LÄS MER
28. Antimicrobial drug residues in milk : effect on mesophilic starter cultures
Master-uppsats, SLU/Department of Molecular SciencesSammanfattning : 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
29. Product development of side-stream press cake through fermentation
Master-uppsats, Lunds universitet/Livsmedelsteknik och nutrition (master)Sammanfattning : People in the EU are increasingly turning towards eating more plant-based foods with a lower climate impact than meat and dairy products. The subsequent increase in the production of plant-based products has resulted in large volumes of side-stream press cake, which up until now has mainly been used for animal fodder. LÄS MER
30. Global Cultures – Critical Zone Observatories of Everyday Objects : (A Global Environmental History of Yogurt)
Master-uppsats, Uppsala universitet/Institutionen för arkeologi och antik historiaSammanfattning : This study turns to what is for many an everyday item – yogurt – as a critical zone observatory, a synergistic, place-based laboratory which aims to integrate heterogenous representations of planetary phenomena as they are registered at a common surface. Yogurt has an impressive cultural endurance largely derived from its prominence in various paradigms of health. LÄS MER