Sökning: "flavour"

Visar resultat 1 - 5 av 110 uppsatser innehållade ordet flavour.

  1. 1. Optimization of Solid-State Fermentation process for brown seaweed using LAB and characterization of the products

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

    Författare :Sweta Singh; [2024]
    Nyckelord :lactic acid bacteria; solid-state fermentation; Alaria esculenta; Saccharina latissima; seaweed fermentation; biotechnology; Technology and Engineering;

    Sammanfattning : Fermentation has played a vital role in human history, offering solutions for food preservation, culinary diversity, and the creation of diverse and flavorful foods and beverages. Its importance continues today, both in traditional practices and in modern industrial applications. LÄS MER

  3. 2. DEN VISUELLA SMAKBILDEN Hur bilder kan användas i produktdesign för smakförmedling av vin

    Kandidat-uppsats, Göteborgs universitet/Institutionen för kulturvetenskaper

    Författare :Lennings Leone; [2023-05-31]
    Nyckelord :packaging design; semiotics; iconography; images; flavour; wine;

    Sammanfattning : This bachelor thesis explores how images can be incorporated in wine packaging design to convey the flavour profile of the beverage inside. Djuce canned wine is the thesis study subject, as its packaging design uses unique art images to adorn the different wines in their collection. LÄS MER

  4. 3. Meat me in the green : En litteraturstudie om sensoriska egenskaper för veganska och vegetariska livsmedelsprodukter

    Magister-uppsats, Örebro universitet/Restaurang- och hotellhögskolan

    Författare :Clara Gillow Thorsén; [2023]
    Nyckelord :Sensory meat substitutes; semantic frames; taste; flavour; texture; preference; palatibility;

    Sammanfattning : Förståelse och intresset för mat och måltid ökar explosionsartat vilket medför större krav pålivsmedelsprodukter och upplevelser av en måltid där en produkt står i centrum.Produktutvecklare och gastronomer arbetar ständigt för att producera smakfulla livsmedelsom både är klimatsmarta och uppfyller konsumenternas krav på smak. LÄS MER

  5. 4. Mildly nutritious or mild and nutritious : a study on the effect of low phenolic content in wheat and rye kernels and its sensory effect on whole grain breads

    Master-uppsats, SLU/Department of Molecular Sciences

    Författare :Julia Kullberg; [2023]
    Nyckelord :White rye; white wheat; low phenolic flour;

    Sammanfattning : Recent studies on the dietary habits of the Swedish population show that only 30% reaches the recommended levels of dietary fibres. As a high fiber intake is associated with health benefits and a decrease in the risk of developing lifestyle disease, there may be a need for new types of fibre and wholegrain products. LÄS MER

  7. 5. The Flavour of Words : A Study of Standardised Vocabularies and How Olfactory, Gustatory and Haptic Attributes in Wine Reviews are Currently Rendered in English

    Master-uppsats, Linnéuniversitetet/Institutionen för kulturvetenskaper (KV)

    Författare :Maria Kana; [2023]
    Nyckelord :aroma; controlled vocabularies; cultural inclusivity; flavour; oenology; sensory experiences; standardised vocabularies; wine discourse; wine reviews; wine tasting; linguaggi standarizzati; linguaggi controllati; aroma; profumo; sapore; gusto; enologia; esperienze sensoriali; cultura inclusiva; inclusione culturale; recenzioni di vino; degustazione di vino;

    Sammanfattning : This study delves into the intricacies of the language used in wine reviews, focusing on the adoption of standardised wine vocabularies, specifically the original Wine Aroma Wheel (Noble A. C. et al., 1984) and the Wine Lexicon of the Wine and Spirit Education Trust (WSET Level 4 Systematic Approach to Tasting Wine®, 2023). LÄS MER