Sökning: "Sensory profile"

Visar resultat 6 - 10 av 27 uppsatser innehållade orden Sensory profile.

  1. 6. En undersökning av baobabfruktens teknologiska och sensoriska egenskaper vid såstillverkning

    Kandidat-uppsats, Högskolan Kristianstad/Avdelningen för mat- och måltidsvetenskap

    Författare :Sebastian Andersson; [2020]
    Nyckelord :Baobab; emulsion; sauce; sensory; consumer analysis; Baobab; emulsion; sås; sensorik; konsumenttest;

    Sammanfattning : Undersökningens målsättning var att utveckla en sås baserad på torkat baobabfruktkött. Baobab är ett träd som främst växer i Afrika och både fruktköttet, kärnorna, bladen och barken kan användas som livsmedel eller örtmedicin. Frukten har ett högt näringsinnehåll av både makronutrienter och mikronutrienter. LÄS MER

  3. 7. 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

  4. 8. Functional and Dynamical Consequences of Long-Range Patchy Connections in the Primary Visual Cortex

    Master-uppsats, KTH/Skolan för elektroteknik och datavetenskap (EECS)

    Författare :Leo Laurenz Zeitler; [2020]
    Nyckelord :;

    Sammanfattning : While it is a known fact that higher mammals develop a differently structured primary visual cortex than rodents, the reason for this phenomenon remains unknown. Eutherian species that rely primarily on vision establish long-range patchy connections between locally clustered neurons. LÄS MER

  5. 9. Screening of starter cultures for oat-based non-dairy yoghurt

    Master-uppsats, SLU/Department of Molecular Sciences

    Författare :Martina Christerson; [2020]
    Nyckelord :starter cultures; plant-based yoghurt; oats; LAB; fermentation; non-dairy; plant protein;

    Sammanfattning : In this project a selection of different starter cultures was used to ferment oat-based yoghurt made with different plant proteins. The fermentation capacity of the starter cultures was investigated by continuous monitoring of the pH during the fermentation process of the yoghurts. LÄS MER

  7. 10. Suitability of different pulses in falafel making – a new application for Swedish foods

    Master-uppsats, SLU/Department of Molecular Sciences

    Författare :Johanna Janhager; [2020]
    Nyckelord :pulses; grain legumes; Swedish agriculture; product development; falafel; Texture Profile Analysis; sensory analysis;

    Sammanfattning : There is potential for growing several types of pulses in Sweden. An increased domestic pulse cultivation and consumption could have many positive effects, such as reduced climate impacts, furthering of local societies, improved soils and increased resilience in food production. LÄS MER