Sökning: "legume-based proteins"
Hittade 5 uppsatser innehållade orden legume-based proteins.
1. Technical Aspects of Plant-based Protein Coagulation for Cheese Analogues
Kandidat-uppsats, SLU/Department of Molecular SciencesSammanfattning : This report highlights the importance of exploring alternative protein sources to produce sustainable and nutritious cheese analogues. Using legumes such as soybeans and fava beans can be a crucial step towards reducing our reliance on animal products. While also staying within the planetary boundaries, in line with the United Nations global goals. LÄS MER
2. How antinutrients found in legumes and legume-based products affect the bioavailability of nutrients
Kandidat-uppsats, SLU/Department of Molecular SciencesSammanfattning : As a plant-based diet has been more advocated for various reasons, legumes have become an important pillar in such a diet. Brown beans, yellow peas, green peas and fava beans are the dominating grain legumes grown in Sweden are a natural source of proteins, vitamins and minerals. LÄS MER
3. The role of information and behavioral biases in consumer choice for climate friendly proteins
Master-uppsats, SLU/Dept. of EconomicsSammanfattning : The transition from animal towards alternative proteins can help reduce the negative impact of the food systems on the environment and human health. To promote healthier and more sustainable food systems, consumers around the world are encouraged to explore alternative diets and switch towards more environment-friendly protein sources. LÄS MER
4. Prevent the World's Doom, Consume a Healthy Legume : A Qualitative Study of Attitudes and Purchase Intentions of Health-Conscious Consumers
Magister-uppsats, Högskolan i Jönköping/IHH, Företagsekonomi; Högskolan i Jönköping/IHH, Marketing and LogisticsSammanfattning : Background: Agricultural activities occupy a significant part of the world’s land area and the food systems are comprehensively reliant on fossil fuels, resulting in that the sector is responsible for a large percentage of the world’s greenhouse gas emissions. Changes are needed in order to meet the challenges of developing sustainable food systems. LÄS MER
5. Functional properties of legume proteins compared to egg proteins and their potential as egg replacers in vegan food
Master-uppsats, SLU/Dept. of Food ScienceSammanfattning : Egg protein is used in a variety of food products due to its excellent functional properties (solubility, emulsification, foaming and gelling) and protein quality. Concerns about high cholesterol, allergies, animal welfare, high food costs, as well as the food productions negative impact on the environment has led to an increased interest in alternative protein sources that can act as egg replacers in food. LÄS MER