Sökning: "high sensory"

Visar resultat 1 - 5 av 83 uppsatser innehållade orden high sensory.

  1. 1. Visual SLAM in an automotive context:

    Kandidat-uppsats, Göteborgs universitet/Institutionen för data- och informationsteknik

    Författare :Linus Eiderström Swahn; Pontus Pohl; [2019-11-12]
    Nyckelord :;

    Sammanfattning : Simultaneous Localization and Mapping (SLAM)is a technique frequently used in the area of self-drivingcars for mapping and odometry. SLAM has traditionally beenperformed using laser based range finders of the light detectionand ranging (LIDAR) types. LÄS MER

  2. 2. Mechanical properties of films made of faba bean protein nanofiber and non-fibrillated protein

    Master-uppsats, SLU/Department of Molecular Sciences

    Författare :Alice Dunge; [2019]
    Nyckelord :Faba bean; amyloid; fibrils; meat substitutes; elasticity; stiffness; proteins;

    Sammanfattning : The production of livestock puts a huge strain on our ecosystem and the planet. It is the largest source of greenhouse gases and it causes loss in biodi-versity and pollution of water. One way to reduce these environmental dam-ages is to decrease the intake of meat and increase the intake of plant-based proteins. LÄS MER

  3. 3. Förutsättningar för utveckling av sockerreducerad konfektyr

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

    Författare :Caroline Tanska; [2019]
    Nyckelord :food technology; livsmedelsteknologi; Technology and Engineering; Agriculture and Food Sciences;

    Sammanfattning : The purpose of this project was to determine the requirements needed for a soft sugar reduced gelatin confectionery. The project was created together with the confectionery company BUBS Godis AB. The product needed to have qualities that are sufficient enough compared to the consumers’ sensory desires. LÄS MER

  4. 4. Essential oils and phenolic compounds as food preservatives

    Kandidat-uppsats, SLU/Department of Biosystems and Technology (from 130101)

    Författare :Erika Häggman; [2019]
    Nyckelord :Origanum; Thymus; thymol; carvacrol; secondary metabolites; bacteria; foodborne; phenols; antimicrobial;

    Sammanfattning : Recent studies have shown that consumers are increasingly choosing food items without synthetic preservatives or additives. In order to find alternatives to address the food industry’s need of ensuring food safety, this essay focuses on the possible use of natural preservatives derived from antiseptic plants. LÄS MER

  5. 5. 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