Sökning: "aroma components"

Visar resultat 1 - 5 av 6 uppsatser innehållade orden aroma components.

  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. Aroma components of long ripened cheese and their origin, variation and contribution to flavour : with focus on propionic acid

    Kandidat-uppsats, SLU/Department of Molecular Sciences

    Författare :Sandra Carlsson; [2021]
    Nyckelord :cheese ripening; aroma components; volatile compounds; metabolism of lactose; lactate and citrate; ; proteolysis; lipolysis; propionic acid bacteria; sensory evaluation;

    Sammanfattning : Flavour compounds in cheese are formed by metabolism of residual lactose, lactate and citrate, proteolysis and lipolysis through the activity of e.g., starter bacteria. Generally identified aroma components in cheese are fatty acids, esters, alcohols, ketones, lactones, aldehydes, and sulphur compounds. LÄS MER

  4. 3. Assessment of Functional Connectivity Impairment in Rat Brains

    Master-uppsats, KTH/Skolan för kemi, bioteknologi och hälsa (CBH)

    Författare :Androula Savva; [2019]
    Nyckelord :;

    Sammanfattning : While the rodent model has long been used in brain research, there exists no standardisedprocessing routine that can be employed for analysis and investigation of disease models. Thepresent thesis attempts to investigate a diseased brain model by implementing a collection ofscripts, combined with algorithms from existing neuroimaging software, and adapting themto the rodent brain, in an attempt to examine when and how monaural canal atresia affectsthe functional connectivity of the brain. LÄS MER

  5. 4. Surface rheology and Morphology of Air-Water interfaces with adsorbed layers of Beer proteins and Isohumulones

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

    Författare :Bobae Choi; [2018]
    Nyckelord :food technology; livsmedelsteknologi; Agriculture and Food Sciences;

    Sammanfattning : A good head of beer gives nice texture and prevents releasing of aroma. The beer foam stability depends on numerous parameters. In this study, it was focused on the interfacial rheological properties such as surface tension and dilational modulus in relation the film formation by isohumulones and beer proteins at the air-water interfaces. LÄS MER

  7. 5. Controlling a mechanical piston and a thermal resistance with Arduino

    Master-uppsats, Högskolan i Gävle/Elektronik

    Författare :Oscar Martínez; [2017]
    Nyckelord :Arduino; Piston; Sensor; PT100; RTD; Resistance; Thermal;

    Sammanfattning : The project consists of controlling a mechanical piston and thermal resistance using an Arduino’s microcontroller. The piston and the thermal resistance take part of an existing project. This project, known as The electronic nose, has the purpose to measure the aroma of different products. LÄS MER