Avancerad sökning
Visar resultat 1 - 5 av 36 uppsatser som matchar ovanstående sökkriterier.
1. Technical Aspects of Plant-based Protein Coagulation for Cheese Analogues
Kandidat-uppsats, SLU/Department of Molecular SciencesSammanfattning : This report highlights the importance of exploring alternative protein sources to produce sustainable and nutritious cheese analogues. Using legumes such as soybeans and fava beans can be a crucial step towards reducing our reliance on animal products. While also staying within the planetary boundaries, in line with the United Nations global goals. LÄS MER
2. Study of the effects of the operating conditions of a decanter centrifuge on a pilot-scale protein recovery setup from cold-pressed rapeseed press cake
Master-uppsats, Lunds universitet/Livsmedelsteknik och nutrition (master)Sammanfattning : There is significant evidence to suggest that diets that include high levels of meat consumption have negative effects on both the environment and human health. As a result, efforts are being made to identify and characterize more plant-based proteins, such as those found in rapeseed. LÄS MER
3. Characterization of potato protein and its calcium binding capacity
Master-uppsats, Lunds universitet/Beräkningskemi; Lunds universitet/Tillämpad biokemiSammanfattning : Calcium is essential for the human body as it has functions in the nervous system, bones and formation of teeth. Deficiency in this important nutrient can be detrimental to health and cause life-long issues. Calcium can be found in various foods, like dairy products, but certain plant-based alternatives to milk needs to be fortified with calcium. LÄS MER
4. To What Extent EU Regulations and Consumer Behavior Have Affected the Expansion of Alternative Proteins: A Comparison of the Plant-Based and Cell-Based Meat Markets
Magister-uppsats, Uppsala universitet/Företagsekonomiska institutionenSammanfattning : Plant-based meat (PBM) fulfills the criteria set by the European Union regulations for the product to be sold in the EU and is currently a highly consumed conventional meat substitute in the region. Whereas, cell-based meat (CBM), as of July 2023, does not fulfill the criteria set by the EU regulations for the product to be legally sold in the EU. LÄS MER
5. Exploring the Potential Plant Proteins as Structuring Agents: Designing Plant Based Alternatives to Dairy Products
Master-uppsats, KTH/Industriell bioteknologiSammanfattning : Dagens livsmedelsindustri genomgår just nu ett skifte mot mer hållbara lösningar. Ett område som kräver större fokus är utveckling av växtbaserade substitut för kött- och mjölkprodukter. Den största utmaningen här är att utveckla produkter med näringsinnehåll, textur och smak som efterliknar de animaliska produkterna. LÄS MER