Sökning: "Sensory profile"
Visar resultat 16 - 20 av 27 uppsatser innehållade orden Sensory profile.
16. Optimization of ingredients for Lactobacillus fermented beverages
Master-uppsats, Lunds universitet/Livsmedelsteknik och nutrition (master)Sammanfattning : The ingredients generally used in the fermentation of probiotics tend to give an off-flavour to the fermentation product which is not ideal when producing e.g. fruit drinks. LÄS MER
17. Att marknadsföra med musik : en studie kring musik i reklamfilm och en artistprofils påverkan på ett varumärke
Kandidat-uppsats, Stockholms universitet/JMKSammanfattning : Due to the current digitalization of the music industry it has become more important than ever for musicians to get their music placed in advertising. This process is frequently described as a win-win situation for both sides: the musician gets money and exposure while the brand gets to ride on the musician’s pop-cultural position in society. LÄS MER
18. Analysis of sensory and texture properties of three potato cultivars boiled to different thermal center temperatures
Master-uppsats, Lunds universitet/Livsmedelsteknik och nutrition (master)Sammanfattning : Potatoes Solanum tuberosum, L are among the most consumed crop type by millions of people around the world. It has high amount of starch content and it is known to be a good source of potassium, vitamin B6, vitamin C and fiber. There are more than 4000 varieties of potatoes. LÄS MER
19. Smakprofil av Tilapia (Niltilapia) : en jämförelse av vakuumförpackad Tilapia över tid.
Kandidat-uppsats, Högskolan Kristianstad/Sektionen för lärande och miljöSammanfattning : Fler svenskar vill konsumera mer inhemskt producerad fisk. Scandinavian Aquasystems odlar och försöker introducera fisken tilapia på svenska marknaden. Tilapia är en fisk som precis börjat göra intåg i Europa men är stor runtomkring resten av världen. LÄS MER
20. Effect of proofing profile on bread texture and microstructure previous to freezing process; a correlation with sensory attributes
Master-uppsats, SLU/Dept. of Food ScienceSammanfattning : Within the bakery industry, as well as in all other industries, product development is an important area of research. The freezing process and its effects on the final bread have been studied over the last decades. LÄS MER