Sökning: "hexanal"

Visar resultat 1 - 5 av 7 uppsatser innehållade ordet hexanal.

  1. 1. Improving the sensorial properties of pea protein through fermentation

    Master-uppsats, Lunds universitet/Förpackningslogistik

    Författare :Antonios Stamatakis; [2023]
    Nyckelord :Lactic acid fermentation; fermented pea powder; cultures and screening; physicochemical properties; sensory analysis.; Agriculture and Food Sciences;

    Sammanfattning : Lactic acid fermentation has been a widely used process for many years, offering nutritional and sensory benefits to plant proteins. In this study, the objective was to produce a fermented pea powder with enhanced sensory properties by combining previous research from FrieslandCampina. LÄS MER

  3. 2. Avenanthramides as a means to slow rancidity development in oats

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

    Författare :Wing Tung Lo; [2022]
    Nyckelord :avenanthramides; rancidification; lipid oxidation; oats; antioxidants; biotechnology; Technology and Engineering;

    Sammanfattning : Cereal grains are an important staple in many diets across the globe. Being one of the most cultivated cereal crops worldwide, especially in Nordic countries, oats are known to have a high dietary fibre content and a nutritional value that makes them highly beneficial for human health. LÄS MER

  4. 3. Mitigation of aokusami (beany flavour) in a novel faba bean yoghurt

    Kandidat-uppsats, SLU/Department of Molecular Sciences

    Författare :Assar Sundholm; [2019]
    Nyckelord :aokusami; beany flavour; faba bean; ; faba bean yoghurt; lipid-modifying enzymes; ; Vicia faba var. minor;

    Sammanfattning : Substituting dairy products for plant-based alternatives is a more sustainable choice. Plant-based alternatives are also a viable option for those who cannot or choose not to con-sume dairy-based products. Consumer trends point towards an increased consumption of plant-based alternatives over conventional dairy products. LÄS MER

  5. 4. Effect of fruit flavor compounds on biogas production

    Master-uppsats, Högskolan i Borås/Institutionen Ingenjörshögskolan

    Författare :Ishwarya Pandiyan; Sailaja Gudipudi; [2014]
    Nyckelord :Fruit flavor; Batch process; Continuous process; Inhibition;

    Sammanfattning : The purpose of the experiment was to investigate the effect of fruit flavor compounds on biogas production from fruit wastes. The flavor compounds from different fruits were selected and synthetic medium was used throughout the experiment. LÄS MER

  7. 5. Lipid oxidation in differently aged beef : use of static headspace gas chromatographic and 2-thiobarbituric acid reactive substance methods (TBARS)

    Master-uppsats, SLU/Dept. of Animal Nutrition and Management

    Författare :Jinzhu Wen; [2013]
    Nyckelord :lipid oxidation; beef ageing; TBARS; static headspace gas chromatography;

    Sammanfattning : This thesis assesses and compares lipid oxidation in beef samples from different ageing approaches by using static headspace gas chromatographic method and 2-thiobarbituric acid reactive substances. Beef samples were compared between three different ageing methods: hang ageing (traditional dry ageing); vacuum bag ageing (wet ageing); and tublin bag ageing and two ageing durations, 10 days or 21 days. LÄS MER