Sökning: "fermentering"

Visar resultat 11 - 15 av 57 uppsatser innehållade ordet fermentering.

  1. 11. Vad smakar Peaso? : Ett sensoriskt konsumenttest på Peaso med 4 och 8 veckorfermenteringstid.

    Kandidat-uppsats, Örebro universitet/Restaurang- och hotellhögskolan

    Författare :Jakob Hill; Olle Segestam; [2021]
    Nyckelord :Peaso; Miso; Fermentering; Sensorisk bedömning; Dialogseminarium; Växtbaserat protein;

    Sammanfattning : .... LÄS MER

  3. 12. Enhancement of hydrolysis from co-fermentation of food waste and primary sludge

    Uppsats för yrkesexamina på grundnivå, KTH/Skolan för kemi, bioteknologi och hälsa (CBH)

    Författare :Johnny Hagelin; [2021]
    Nyckelord :Environmental engineering; Bioaugmentation; Fermentation; Hydrolysis; Resource recovery;

    Sammanfattning : Research about resource recovery from complex waste streams is getting an increased scientific attention since valuable resources can be produced by sustainable biological means. In anaerobic degradation processes, resources such as volatile fatty acids (VFAs) and biogas are highly coveted. LÄS MER

  4. 13. Fermentering : En grundpelare i den Nynordiska Gastronomin

    Kandidat-uppsats, Örebro universitet/Restaurang- och hotellhögskolan

    Författare :Jonas Lundberg; Mohammed Omer; [2021]
    Nyckelord :Fermentering; Nynordiskt; Gastronomi; Trend; Restaurang;

    Sammanfattning : .... LÄS MER

  5. 14. Dietary fibres and dairy products : How does it affect the development of cancer and diabetes type 2

    Kandidat-uppsats, SLU/Department of Molecular Sciences

    Författare :Elin Forslund; [2021]
    Nyckelord :Dietary fibers; Dairy products; Cancer; Diabetes;

    Sammanfattning : Eating habits are one of the main factors that can affect the development of non-communicable diseases such as cancer and diabetes. The prevention of cancer and diabetes is a significant public health challenge due to the growing rate all over the world. Dietary behaviours are one of the important factors to lower the risk of these diseases. LÄS MER

  7. 15. 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