Sökning: "Texture Profile Analysis"

Visar resultat 1 - 5 av 15 uppsatser innehållade orden Texture Profile Analysis.

  1. 1. Optimization of Solid-State Fermentation process for brown seaweed using LAB and characterization of the products

    Master-uppsats, Lunds universitet/Bioteknik (CI); Lunds universitet/Bioteknik (master)

    Författare :Sweta Singh; [2024]
    Nyckelord :lactic acid bacteria; solid-state fermentation; Alaria esculenta; Saccharina latissima; seaweed fermentation; biotechnology; Technology and Engineering;

    Sammanfattning : Fermentation has played a vital role in human history, offering solutions for food preservation, culinary diversity, and the creation of diverse and flavorful foods and beverages. Its importance continues today, both in traditional practices and in modern industrial applications. LÄS MER

  3. 2. INVESTIGATING THE EFFECTS OF PROMOAT BETAGLUCAN ON IMPROVING AND MAINTAINING THE DESIRED STRUCTURE AND PHYSICAL PROPERTIES OF SPONGE CAKES OVER TWO WEEKS OF STORAGE.

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

    Författare :Nienke van Mieghem; [2023]
    Nyckelord :Beta-glucan; Texture profile analysis; structural changes; Sponge cakes; Food technology and nutrition; Technology and Engineering;

    Sammanfattning : This project investigated the impact of beta-glucan on sponge cake's desired texture and physical properties. Sponge cakes with different percentages of Lantmännens PromOat beta-glucan (0.0%, 1.0% and 2. LÄS MER

  4. 3. 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

  5. 4. Molecular Interactions Between Xanthan Gum, Psyllium, Milk Proteins and Starches, and Their Implications on Gluten-Free Bakery Products

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

    Författare :Carolin Bischoff; [2021]
    Nyckelord :Rheology; Xanthan gum; Gluten-Free; Food Technology; Technology and Engineering;

    Sammanfattning : Gluten in bread can cause severe health problems in patients with celiac disease. However, gluten-free substitutions often show impaired quality characteristic like a liquid dough because of a missing gluten-network or accelerated staling due to the high amount of gluten-free starch. LÄS MER

  7. 5. An investigation of high moisture meat analogues as mince - The influence of process parameters and ingredients on the final texture

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

    Författare :Elisabeth Gonzalez Siavichay; [2021]
    Nyckelord :High moisture extrusion; Soy protein; Vegetable fat; Extrusion cooking; Food technology; Technology and Engineering; Agriculture and Food Sciences;

    Sammanfattning : The goal of this master thesis project was to investigate and develop a minced meat analogue through high moisture extrusion and shredding of soy protein and vegetable fat. Soy protein in the form of soy protein concentrate (SPC) and soy protein isolate (SPI), vegetable fat in the form of high oleic canola oil and a blend containing partially and fully hydrogenated canola oil was utilized in the study. LÄS MER