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Visar resultat 1 - 5 av 27 uppsatser som matchar ovanstående sökkriterier.

  1. 1. Swedish “tofu” from faba beans : a textural and structural analysis

    Kandidat-uppsats, SLU/Department of Molecular Sciences

    Författare :Saga Preis; [2023]
    Nyckelord :Tofu; faba bean; Vicia faba; texture; microstructure;

    Sammanfattning : Tofu, a traditional soybean product, is a popular plant-based alternative which could potentially be produced from Swedish-grown faba beans (Vicia faba L.). The aim of this project was to asses the viability of producing a tofu-like faba bean product using food grade gypsum (calcium sulphate) as coagulant. LÄS MER

  3. 2. Improving the sensorial properties of pea protein through fermentation

    Master-uppsats, Lunds universitet/Förpackningslogistik

    Författare :Antonios Stamatakis; [2023]
    Nyckelord :Lactic acid fermentation; fermented pea powder; cultures and screening; physicochemical properties; sensory analysis.; Agriculture and Food Sciences;

    Sammanfattning : Lactic acid fermentation has been a widely used process for many years, offering nutritional and sensory benefits to plant proteins. In this study, the objective was to produce a fermented pea powder with enhanced sensory properties by combining previous research from FrieslandCampina. LÄS MER

  4. 3. Towards Sustainable Coffee Packaging: A Comparative Study of Current and Future Materials for Zoégas Coffee

    Master-uppsats, Lunds universitet/Förpackningslogistik

    Författare :Alexandra Karlsson; [2023]
    Nyckelord :Food packaging; coffee; permeability; recyclability; shelf life.; Technology and Engineering;

    Sammanfattning : An important factor in preventing food waste is the ability to provide a product with a package according to its needs. The packaging material, in turn, needs to be recyclable in order to contribute to a circular use of materials rather than becoming waste. LÄS MER

  5. 4. Relation between αs1-casein, proteolytic activity and composition of milk from Swedish goats

    Master-uppsats, SLU/Department of Molecular Sciences

    Författare :Emma Larsson; [2021]
    Nyckelord :swedish goat milk; αs1-casein; total proteolysis; plasmin; plasminogen; spectrophotometry;

    Sammanfattning : In the recent decade, locally produced food has gained in interest among Swedish consumers. Consumer values for buying local food has to do with concerns about diversity, purity and authenticity of food as well as a desire to support rural areas. One type of product that has gained in interest is locally produced goat cheese. LÄS MER

  7. 5. Lammköttråvara i färskkorv : påverkan av djurets kön och ålder på sensoriska egenskaper och fettsyrasammansättning

    Kandidat-uppsats, Högskolan Kristianstad/Fakulteten för naturvetenskap

    Författare :Magnus Jönsson; [2020]
    Nyckelord :Lamb commodity; Skatole; Mutton flavour; Sensory profile; Fresh sausage; Consumer test; Lammkött; Skatol; Fårsmak; Sensorisk profil; Färskkorv; Konsumenttest;

    Sammanfattning : I Sverige kastreras inte bagglamm. Detta bidrar till djurvälfärd och etiska mervärden för lammköttskonsumenten. Samtidigt finns studier som pekar på att könsmogna intakta bagglamm ger kött med handjurssmak som inte uppskattas av konsumenter. LÄS MER