Sökning: "Texture"
Visar resultat 16 - 20 av 571 uppsatser innehållade ordet Texture.
16. Reconstructing Past Climate by Using XRF and Loss of Ignition on Loess from Adventdalen, Svalbard : Rekonstruktion av tidigare klimat genom attanvända XRF analys och antändningsförlust på lössavlagringar från Adventdalen, Svalbard
Kandidat-uppsats, Uppsala universitet/Institutionen för geovetenskaperSammanfattning : By analyzing the texture, composition and chemical composition of loess soils, the reconstruction ofpast climate regimes is enabled, which can improve our understanding of current and future climatechange. Properties such as grain size and composition, mineralogy, organic matter and chemicalcomposition can provide information about which environmental factors were present during thedeposition of the sediment, which can lead to a detailed picture of the climate history of a site. LÄS MER
17. Mildly nutritious or mild and nutritious : a study on the effect of low phenolic content in wheat and rye kernels and its sensory effect on whole grain breads
Master-uppsats, SLU/Department of Molecular SciencesSammanfattning : Recent studies on the dietary habits of the Swedish population show that only 30% reaches the recommended levels of dietary fibres. As a high fiber intake is associated with health benefits and a decrease in the risk of developing lifestyle disease, there may be a need for new types of fibre and wholegrain products. LÄS MER
18. Att äta med öronen: : En studie kring vikten av hörsel och känsel vid upplevelsen av textur och hur det kan manipuleras
Kandidat-uppsats, Örebro universitet/Restaurang- och hotellhögskolanSammanfattning : .... LÄS MER
19. Production of textile fibres from filamentous fungi grown on apple pomace : invertase pre-treatment
M1-uppsats, Högskolan i Borås/Akademin för textil, teknik och ekonomiSammanfattning : In this work Rhizopus Delemar was grown on an apple pomace medium, a waste product from the juice industry. The apple pomace was pre-treated with the enzyme invertase to hydrolyse the sucrose available in the waste to glucose and fructose, which are digestible by the fungus. LÄS MER
20. Technical Aspects of Plant-based Protein Coagulation for Cheese Analogues
Kandidat-uppsats, SLU/Department of Molecular SciencesSammanfattning : This report highlights the importance of exploring alternative protein sources to produce sustainable and nutritious cheese analogues. Using legumes such as soybeans and fava beans can be a crucial step towards reducing our reliance on animal products. While also staying within the planetary boundaries, in line with the United Nations global goals. LÄS MER