Avancerad sökning

Hittade 4 uppsatser som matchar ovanstående sökkriterier.

  1. 1. "Why So Salty?" - Reducing Salt in Meatballs with Heterogenous Distribution

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

    Författare :Maria Thurfjell; Clara Scholander; [2022]
    Nyckelord :Salt reduction; heterogenous distribution of salt; meat; food technology; Technology and Engineering;

    Sammanfattning : Processed food is a big contribution to the increasing intake of salt among the population, which today is the double of the recommendation stated by the World Health Organization. This high intake of salt affects the human health in such a way that it can increase blood pressure, which in turn can lead to cardiovascular diseases, which are already the main cause of death cause among the world’s population. LÄS MER

  3. 2. Predicting fillability of viscoelastic product in Tetra Recart

    Master-uppsats, Lunds universitet/Förpackningslogistik

    Författare :Nawapan Boonchum; Roxanne Mae V. Targa; [2020]
    Nyckelord :Meat batter; Filling machine; Rheology; Pressure drop; Non-Newtonian fluid; Agriculture and Food Sciences; Technology and Engineering;

    Sammanfattning : It is of interest to design a methodology in predicting the fillability of non-Newtonian viscoelastic product such as meat batter by analyzing its rheological properties, reducing the need to perform pilot plant scale tests. Meat batter with different added water produced in laboratory and pilot plant were analyzed to represent meat batters with different rheological characteristics and filling behaviour. LÄS MER

  4. 3. Analysis of microbial growth in a fermented sausage and risk evaluation of its production

    Master-uppsats, SLU/Department of Molecular Sciences

    Författare :Marcus Östling; [2018]
    Nyckelord :Fermented sausage; isterband; HACCP; LAB; starter culture;

    Sammanfattning : Fermentation has been used to enhance safety of foods and prolong its shelf lives for a long time. The fermentation was originally a result of spontaneous fermentation by microbes naturally present in the food, it is currently done by addition of known bac-teria in a starter culture. LÄS MER

  5. 4. Konsistensförbättring av skivad salami och hushållsmedwurst på Siljans Chark AB

    Magister-uppsats, SLU/Dept. of Food Science

    Författare :Anna-Karin Rundqvist; [2015]
    Nyckelord :pH; starterkultur; temperatur; receptsammansättning; recipe; starter culture; temperature;

    Sammanfattning : Siljans Chark AB är ett lokalt förankrat företag i Mora. Där tillverkas många olika typer av charkprodukter, bland annat varmkorv, grillkorv, falukorv, leverpastej samt de fermenterade smörgåspåläggen salami och hushållsmedwurst. LÄS MER