Sökning: "Sensory substitution"

Hittade 4 uppsatser innehållade orden Sensory substitution.

  1. 1. 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

  3. 2. En forskningssammanställning och prototypframtagning för taktilt hörhjälpmedel : Ett konceptvalideringsprojekt

    Uppsats för yrkesexamina på grundnivå, Karlstads universitet/Institutionen för ingenjörsvetenskap och fysik (from 2013)

    Författare :Hilda Fransson; [2021]
    Nyckelord :Sensory substitution; hearing aid; taktil; deaf; micro actuator; Sensorisk substitution; hörhjälpmedel; taktil; döva; mikroaktuator;

    Sammanfattning : Det här är ett examensarbete för högskoleingenjörsexamen i innovationsteknik och design. Fokus på projektet är att validera det fortsatta arbetet inom ett pågående produktutvecklingsprojekt av ett taktilt hörhjälpmedel. LÄS MER

  4. 3. Sodium reduction in emulsion-type sausage

    Master-uppsats, SLU/Dept. of Food Science

    Författare :Lisa Skogsberg; [2016]
    Nyckelord :salt; sodium reduction; potassium chloride; substitution; sausage;

    Sammanfattning : Sodium chloride (salt) is consumed in varying amounts between individuals and popula-tions worldwide, but the consumption is generally higher than the recommended intake in many parts of the world. Research has shown that high sodium consumption is associated with increased blood pressure and we are therefore recommended to consume less sodium. LÄS MER

  5. 4. Flour from three local varieties of Cassava (Manihot Esculenta Crantz) - physico-chemical properties, bread making quality and sensory evaluation : a Minor Field Study in Ghana

    Master-uppsats, SLU/Dept. of Food Science

    Författare :Estelle Eriksson; [2013]
    Nyckelord :cassava; flour; composite bread ; baking capacity; sensory evaluation;

    Sammanfattning : Increasing costs for wheat imports due to higher demand for wheat-based food products in many tropical developing countries such as Ghana has led to an interest in cassava flour as partial substitute for wheat flour in bakery products. The aim of this study was to characterize physico-chemical properties of cassava flour compared to wheat flour and determine its maximum acceptable substitution level in composite wheat/cassava bread and cakes in terms of baking and organoleptical characteristics. LÄS MER