Sökning: "cooking temperature"
Visar resultat 1 - 5 av 49 uppsatser innehållade orden cooking temperature.
1. Complementary porridge based on pearl millet and cow pea : the effect of traditional processing techniques and cooking methods on pasting properties and in vitro starch digestibility
Master-uppsats, SLU/Department of Molecular SciencesSammanfattning : In Mozambique, malnutrition in children under 5 years is a serious concern. The condition is thought to be owing to nutritionally inferior diets and improper feeding practices on a mainly cereal-based diet, where porridges from millet- and legume-flours constitute the major staple food. LÄS MER
2. Shelf-life study of rice pudding: Differences in assorted rice varieties and how they change in texture over time
Master-uppsats, Lunds universitet/Livsmedelsteknik och nutrition (master)Sammanfattning : This master thesis was performed in collaboration with Orkla Foods Sweden AB. The aim of the study was to investigate rice pudding and how storage time affects the texture properties of the rice grains inside the pudding, and if this could be related to some of the properties of the raw rice. LÄS MER
3. Boendes agerande under energikrisen 2022/2023
Kandidat-uppsats, Lunds universitet/Avdelningen för Installations- och klimatiseringsläraSammanfattning : The building and service sector consume 40 percent of Sweden’s total energy use. Which of only single-family houses are responsible for 8 percent. The energy used in single family houses mainly goes to heating and hot water. 2020 the most common energy source for heating these buildings was electricity (Energimyndigheten 2022). LÄS MER
4. Livsmedelsbutikers frukt- och grönsakssvinn : En kvalitativ intervjustudie om orsaker och åtgärder till matsvinn i livsmedelsbutiker
Kandidat-uppsats, Umeå universitet/Institutionen för kost- och måltidsvetenskapSammanfattning : Bakgrund: Ungefär en tredjedel av all mat som produceras från alla delar i leveranskedjan slängs, trots att 870 miljoner av värdens invånare svälter. Samtidigt orsakar matsvinn omfattande växthusgasutsläpp och kostar samhället stora summor pengar. LÄS MER
5. Development of a Semisolid Baobab-based Protein Snack
Master-uppsats, Lunds universitet/Livsmedelsteknik och nutrition (master)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