Sökning: "food beverage"
Visar resultat 1 - 5 av 105 uppsatser innehållade orden food beverage.
1. Quantifying liquid food waste : levels of liquid coffee waste, its causes and barriers and drivers for quantification in the Swedish food service sector
Master-uppsats, SLU/Department of Molecular SciencesSammanfattning : Food waste is a waste of resources required throughout the entire supply chain, leading to environmental impacts that could have been avoided. Coffee has a relatively high environmental impact partially due to the high consumption. To identify levels and sources of food waste, and consequently prevent it, quantification is used. LÄS MER
2. Consumer Incentives for Participating in a Circular System - Understanding the Use of Reusable Food and Beverage Packages
Master-uppsats, Göteborgs universitet/Graduate SchoolSammanfattning : Human actions are causing a growing negative impact on the environment and measures must be taken to halt this trend. In response, the EU and Sweden have developed new regulations to be implemented, aimed at reducing the environmental impact of disposable food and beverage packaging. LÄS MER
3. Carbon Capture from Biomass Boiler Flue Gas Emissions using Microalgae : A Case Study
Master-uppsats, KTH/Skolan för industriell teknik och management (ITM)Sammanfattning : Capture and storage of carbon dioxide (CO2) is expected to play an important role in climate change mitigation efforts intended to limit global warming to 1.5 °C. Bioenergy with carbon capture and storage (BECCS), in which carbon is captured during energy generation from sustainably sourced biomass fuels, is of particular interest in Sweden. LÄS MER
4. Varnishing of Fiber-based Closures
Master-uppsats, Lunds universitet/FörpackningslogistikSammanfattning : This research aims to investigate water-based varnishes and technologies to coat fiber-based closures to attain water barrier properties. To ensure recyclability the repulpability of coated and uncoated lids is tested. The research approach is exploratory. LÄS MER
5. Properties & Stability of Hybrid Pea-Dairy Protein Formulas
Master-uppsats, Lunds universitet/FörpackningslogistikSammanfattning : The aim of this study was to investigate the functional properties and stability of hybrid pea-dairy protein formulas. To achieve this goal, the combination of pea protein isolate (PPI) with dairy proteins such as micellar casein isolate (MCI), sodium caseinate (NaCas), whey protein aggregate (WPA) was evaluated. LÄS MER