Sökning: "Ph värdet"

Visar resultat 21 - 25 av 103 uppsatser innehållade orden Ph värdet.

  1. 21. Jämförelse av olika konserveringsmedel genom belastningstest i ett flytande livsmedel

    Kandidat-uppsats, Högskolan Kristianstad/Fakulteten för naturvetenskap

    Författare :Elna Crona; Nathalie Johnsson; [2020]
    Nyckelord :Microbiological challenge testing; food spoilage; hurdle technology; clean label; natural preservatives; chemical preservatives; Mikrobiologiskt belastningstest; matförskämning; hurdle teknik; ren etikett; naturliga konserveringsmedel; kemiska konserveringsmedel;

    Sammanfattning : Inledning En tredjedel av den mat som produceras i världen slängs (United Nations Development Programme [UNDP], 2020) och de livsmedelsförstörande mikroorganismerna är ett vanligt förekommande problem och en bidragande orsak till det globala matsvinnet (Snyder & Worobo, 2018). Livsmedelsindustrin använder därför olika hurdletekniker för att minimera risken för tillväxt av förskämningsorganismer (Snyder & Worobo, 2018). LÄS MER

  3. 22. Thermal induced yellowing of peroxide bleached birch pulp

    Uppsats för yrkesexamina på avancerad nivå, Luleå tekniska universitet/Industriell miljö- och processteknik

    Författare :Alexander Nygren; [2020]
    Nyckelord :Accelerated ageing; Bleaching; Brightness reversion; Kraft pulp; pH; Yellowing;

    Sammanfattning : Brightness reversion, also known as yellowing, is a well-known phenomenon which means that the brightness of paper products decreases during ageing. The name of this phenomenon is based on that paper products usually change in color towards yellow during ageing. LÄS MER

  4. 23. Total proteolysis in bovine raw bulk milk of Northern Sweden

    Master-uppsats, SLU/Department of Molecular Sciences

    Författare :Elina Toss Ekmyr; [2020]
    Nyckelord :total proteolysis; plasmin; SDS PAGE; total bacteria count; somatic cell counts;

    Sammanfattning : Proteases are enzymes that catalyze protein breakdown. The major indigenous protease is plasmin, that together with proteases originating from somatic cells and bacteria, accounts for most of the proteolytic activity in bovine milk. In many dairy products, the key characteristics depends on the concentration and composition of the milk proteins. LÄS MER

  5. 24. Quality of fermented dairy products beyond best before date

    Master-uppsats, SLU/Department of Molecular Sciences

    Författare :Therese Holmsten; [2020]
    Nyckelord :yoghurt; sour milk; date labelling; rheology; microbiological plating method; Pivot Profile;

    Sammanfattning : Date labelling is one factor influencing food waste in consumer households and evaluation of optimum shelf life is a tool food industry can use to contribute to di-minished food waste. This explorative pilot study aimed to investigate how quality of sour milk and yogurt changed beyond best before date. LÄS MER

  7. 25. Development of a Near Infrared Spectroscopy Model for Prediction of Fibre Compounds in Alfalfa

    Master-uppsats, Lunds universitet/Teknisk mikrobiologi

    Författare :Christina Andersen; [2020]
    Nyckelord :alfalfa; lucerne; medicago sativa; green protein powder; NIR; near infrared spectroscopy; model development; matlab; PLS; partial least squares; PCA; principal component analysis; SNV; standard normal variate; fibre prediction; TDF; total dietary fibre; applied microbiology; teknisk mikrobiologi; Technology and Engineering;

    Sammanfattning : Background: This project investigates if it is possible to develop a calibration model from near infrared (NIR) spectroscopic measurements, for determination of the amount and type of fibre fractions within protein powder produced from the legume alfalfa, without performing wet experiments. Alfalfa is also known as Medicago sativa and lucerne, but is in this project further referred to as alfalfa. LÄS MER