Sökning: "clean label"

Visar resultat 1 - 5 av 13 uppsatser innehållade orden clean label.

  1. 1. Possible sugar substitutes to reduce sugar in bread : without affecting taste and quality

    Master-uppsats, SLU/Department of Molecular Sciences

    Författare :Elin Forslund; [2023]
    Nyckelord :bread; sugar substitute; sugar reduction; inulin; oligofructose; amyloglucosidase; glucoamylase; dough; wheat dough; clean label;

    Sammanfattning : The World Health Organization (WHO) is recommending a reduction of added sugars in food to decrease non-communicable diseases. This study was made in a collaboration with the bread company Pågen, who wants to reduce the added sugar, sucrose, to meet the recommendations from WHO and the consumer's wishes for less sugar in bread. LÄS MER

  3. 2. Suspensions of Calcium Phosphate : Interactions of milk proteins to hydroxyapatite

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

    Författare :Ying Chen; [2023]
    Nyckelord :Calcium fortification; Milk proteins interactions; Colloid chemistry; Food technology; engineering and nutrition; Agriculture and Food Sciences;

    Sammanfattning : Capolac is a product containing hydroxyapatite (HA) from Arla Food Ingredients, to be used for calcium fortification. The adsorption of casein and whey proteins onto the Capolac was investigated, aiming to solve the sedimentation problem of this insoluble calcium phosphate. LÄS MER

  4. 3. Development of a Semisolid Baobab-based Protein Snack

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

    Författare :David Bergman; Olle Wikner; [2022]
    Nyckelord :Baobab; Protein; Plant protein; Oat; Pea; Rheology; Development; Innovation; PDCAAS; Gel; Protein solubility; Food technology; Agriculture and Food Sciences;

    Sammanfattning : This thesis was done in collaboration with the department of Food Technology at LTH, Aventure AB, and Arwa Foodtech AB. The aim of the project was to develop the base for a baobab based, spoonable protein snack, comparable to quarg but free from ingredients of animal origin. LÄS MER

  5. 4. Development of an analytical method for the screening of meaty flavors in commercial foodstuff by SPME-GC/O-MS

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

    Författare :Ioannis Protopappas; [2021]
    Nyckelord :Gass Chromatography; Mass spectrometry; Meaty flavors; Aromas; Solid pahse microextraction; Mallaird; Lipid degradation; Food technology; Agriculture and Food Sciences;

    Sammanfattning : The aim of the project was to develop a methodology for the chromatographic analysis able to identify the key odorants in meaty food products. The approach was based on the analysis of an already in market product and the theoretical background of the meaty flavors sensorially. LÄS MER

  7. 5. Jämförelse av olika konserveringsmedel genom belastningstest i ett flytande livsmedel

    Kandidat-uppsats, Högskolan Kristianstad/Fakulteten för naturvetenskap

    Författare :Elna Crona; Nathalie Johnsson; [2020]
    Nyckelord :Microbiological challenge testing; food spoilage; hurdle technology; clean label; natural preservatives; chemical preservatives; Mikrobiologiskt belastningstest; matförskämning; hurdle teknik; ren etikett; naturliga konserveringsmedel; kemiska konserveringsmedel;

    Sammanfattning : Inledning En tredjedel av den mat som produceras i världen slängs (United Nations Development Programme [UNDP], 2020) och de livsmedelsförstörande mikroorganismerna är ett vanligt förekommande problem och en bidragande orsak till det globala matsvinnet (Snyder & Worobo, 2018). Livsmedelsindustrin använder därför olika hurdletekniker för att minimera risken för tillväxt av förskämningsorganismer (Snyder & Worobo, 2018). LÄS MER