Sökning: "egg yolk oil"

Visar resultat 1 - 5 av 8 uppsatser innehållade orden egg yolk oil.

  1. 1. Biocatalysis in Pickering emulsions

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

    Författare :Christine Vera Isabel Schmidt; [2023]
    Nyckelord :Enzymes; Pickering emulsion; Amine Transaminases; Green Chemistry; Stereoselectivity; Biotechnology; Biology and Life Sciences;

    Sammanfattning : Employing enzymes as catalysts in the production of chiral amines that are both used as building blocks and active pharmaceutical ingredients might be promising due to milder reaction conditions compared to non-biological catalysts, exclusion of heavy metals, high selectivity towards substrates and precision in chirality of the products. Transaminases are attractive for the use in this process. LÄS MER

  3. 2. Investigation of Physical Stability of Baobab Pulp Emulsion – for Food Application

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

    Författare :Nguyen Tu Linh Lam; Shenghongyi Zhu; [2021]
    Nyckelord :baobab fruit pulp; emulsion physical stability; plant-based sauce; food technology; Agriculture and Food Sciences;

    Sammanfattning : Background and objectives Baonaise is a novel plant-based savoury sauce. Baonaise sauce base (BSB) is produced from baobab fruit pulp. Creaming and phase separation were observed in Baonasie from previous studies at the company. LÄS MER

  4. 3. Investigation of Physical Stability of Baobab Pulp Emulsion – for Food Application

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

    Författare :Shenghongyi Zhu; Nguyen Tu Linh Lam; [2021]
    Nyckelord :baobab fruit pulp; emulsion physical stability; plant-based sauce; food technology; Agriculture and Food Sciences;

    Sammanfattning : Background and objectives Baonaise is a novel plant-based savoury sauce. Baonaise sauce base (BSB) is produced from baobab fruit pulp. Creaming and phase separation were observed in Baonasie from previous studies at the company. LÄS MER

  5. 4. Potential application areas for Fresenius Kabi's bonus products

    Uppsats för yrkesexamina på avancerad nivå, Uppsala universitet/Institutionen för biologisk grundutbildning

    Författare :Jenny Karlsson; Matilda Brink; Elina Annala; [2019]
    Nyckelord :proteins; egg; egg yolk; egg yolk protein; egg oil; egg yolk oil; rest product; bonus product; the protein challenge; food industry; cosmetic industry; proteiner; ägg; äggula; ägguleprotein; ägguleolja; äggolja; restprodukt; bonusprodukt; proteinutmaningen; livsmedelsindustrin; kosmetikaindustrin;

    Sammanfattning : The main purpose of the project was to investigate existing markets within the food- and cosmetic industry in order to determine a strategy for market entrance with the bonus product of Fresenius Kabi. The original bonus product, P080, is a rest product from the process where phospholipids are extracted from egg yolk powder. LÄS MER

  7. 5. Mayonnaise: Quality and Catastrophic Phase Inversion

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

    Författare :Ebba Widerström; Rebecca Öhman; [2017]
    Nyckelord :Mayonnaise; catastrophic phase inversion; quality; Technology and Engineering;

    Sammanfattning : In industrial production of mayonnaise it is important to both get a product of high quality and to avoid phase inversion. To investigate how the quality and phase inversion point are affected by changes in the production, a high shear mixer and an immersion blender were used to make mayonnaise. LÄS MER