Sökning: "Sensory profile"

Visar resultat 11 - 15 av 27 uppsatser innehållade orden Sensory profile.

  1. 11. Förutsättningar för utveckling av sockerreducerad konfektyr

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

    Författare :Caroline Tanska; [2019]
    Nyckelord :food technology; livsmedelsteknologi; Technology and Engineering; Agriculture and Food Sciences;

    Sammanfattning : The purpose of this project was to determine the requirements needed for a soft sugar reduced gelatin confectionery. The project was created together with the confectionery company BUBS Godis AB. The product needed to have qualities that are sufficient enough compared to the consumers’ sensory desires. LÄS MER

  3. 12. Development of a Vegan, Protein-Rich, Probiotic Beverage

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

    Författare :Olivia Niclasson; Mina Hajian; [2019]
    Nyckelord :food engineering; livsmedelsteknik; livsmedelsteknologi; Agriculture and Food Sciences; Technology and Engineering;

    Sammanfattning : This project aimed to develop a vegan high-protein probiotic drink with two different tastes. The protein used should have similar quality as whey, amino acid score (AAS) 1.0. One aim was also to detect necessary processing steps. LÄS MER

  4. 13. Ljudidentitet : Är även ett ljud värt tusen ord?

    Master-uppsats, Södertörns högskola/Företagsekonomi

    Författare :Jakob Hassel; Andreas Risberg; [2019]
    Nyckelord :Non-musical sound branding; Sound branding; Audio branding; Sonic branding; Atmospherics; Sound identity; Sound profile;

    Sammanfattning : This study brings forward the field of non-musical sound branding, concerning the use of sound in practical marketing and brand development. This interpretive, qualitative study has been conducted with the purpose of examining and explaining what aspects within non-musical sound branding that advocates and inhibits its use, ase well as exhibit how it can be created and developed. LÄS MER

  5. 14. Analysis of odourant compounds in wine : - With headspace solid-phase microextraction and gas chromatography- mass spectrometry

    Kandidat-uppsats, Örebro universitet/Institutionen för naturvetenskap och teknik

    Författare :Emma Ödmar; [2018]
    Nyckelord :;

    Sammanfattning : Wine is a drink that can enhance the flavour experience of food, which is why it is important that the wine’s sensory profile is explained correctly to the consumers. In this study, headspace solid-phase microextraction gas chromatography mass spectrometry was used to characterise odourant compounds in wine to find chemical markers to explain wine sensory profiles instead of sensory analysis. LÄS MER

  7. 15. More than Shyness: Selective Mutism and its Link to Sensory Processing Disorder

    Kandidat-uppsats, Göteborgs universitet/Institutionen för psykologi

    Författare :Katarzyna Brimo; [2017-02-03]
    Nyckelord :;

    Sammanfattning : Selective mutism (SM) is a childhood anxiety disorder. Since anxiety is related to Sensory Processing Disorder (SPD) the purpose of this study was to find out if sensory processing difficulties are present in children with SM. Clinical information was collected online from 147 caregivers and the data were complete for 122 subjects (ages 3-18). LÄS MER