Sökning: "lactobacillus plantarum 299v"

Visar resultat 1 - 5 av 15 uppsatser innehållade orden lactobacillus plantarum 299v.

  1. 1. Soaking and fermentation of Lupin seeds to improve their nutritional properties

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

    Författare :Luut Hermans; [2020]
    Nyckelord :Lupin; Fermentation; Soaking; Dehulling; Phytate; Phenols; Total phenolic content; Protein; Food technology; Livsmedelsteknologi; Technology and Engineering;

    Sammanfattning : Lupin seeds contain like many other grains and legumes the mineral inhibitor phytate. The presence of this anti-nutrient decreases the bioavailability of minerals such as zinc and iron. LÄS MER

  3. 2. Mjölksyrabakterier i suröl

    M1-uppsats, Lunds universitet/Livsmedelsteknik och nutrition (master); Lunds universitet/Livsmedelteknisk högskoleutbildning - YTH

    Författare :Fredrik Andersson; Sandy Koleszar; [2019]
    Nyckelord :Suröl; mjölksyrabakterier; probiotika; Sour beer; lactic acid bacteria; probiotics; livsmedelsteknik; food engineering; Agriculture and Food Sciences; Technology and Engineering;

    Sammanfattning : Suröl är en dryck som ökat i populäritet, speciellt bland folk med stort intresse för hantverksöl och mikrobryggerier. Allt fler bryggerier vågar nu att gå utanför sin trygghetszon med att använda jäst av typen Saccharomyces cerevisiae och istället börjar experimentera med bakterier och jäst som tidigare ansetts vara produktförstörande, till exempel olika mjölksyrabakterier och vildjäst. LÄS MER

  4. 3. Probiotics : how does it affect our health?

    Kandidat-uppsats, SLU/Department of Molecular Sciences

    Författare :Julia Abrahamsson; [2018]
    Nyckelord :probiotics; microbiota; intestinal microbiota; probiotic mechanism of action; irritable bowel syndrome; IBS; microbial ecology; gut microbiota;

    Sammanfattning : The human body consists of about 10 times as many bacteria as our own body cells. Only the gastrointestinal tract can hold up to 400 different bacterial species, where the majority of the bacteria are concentrated to the large intestines. LÄS MER

  5. 4. Development of Tempeh on Swedish Legumes

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

    Författare :Nils Åström; [2018]
    Nyckelord :Product development; Process optimization; Food technology; Fermentation; Tempeh; Meat substitute; Vegan product; Swedish legumes; Livsmedelsteknologi; Agriculture and Food Sciences; Technology and Engineering;

    Sammanfattning : The emerging market for meat substitutes has largely been filled with different types of soy products. Although soy usually has a lower environmental impact than meat, soy is not entirely unproblematic. Deforestation and global transportations are two negative effects of the increasing production of soybeans. LÄS MER

  7. 5. Evaluating the behaviour of Lactobacillus plantarum 299v in non-dairy oat based yogurt using two different packaging materials

    Master-uppsats, Lunds universitet/Förpackningslogistik

    Författare :Divya Mohan; [2017]
    Nyckelord :oatgurt; Lactobacillus plantarum 299v; probiotic; polypropylene; glass; Agriculture and Food Sciences; Technology and Engineering;

    Sammanfattning : There is an upsurge of consumer interest in functional foods, especially probiotics. Alongside there is a global rise in the ‘vegan’ market. However, there is insufficient research and development in the field of non-dairy probiotic food formulations. LÄS MER