Sökning: "livsmedelsteknologi"

Visar resultat 1 - 5 av 35 uppsatser innehållade ordet livsmedelsteknologi.

  1. 1. Analyzing potato protein isolates for their potential in developing meat analogues

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

    Författare :Jade Yu Lan Schut; [2020]
    Nyckelord :potato protein isolates; meat analogues; meat alternatives; rapid visco analyzer; high moisture extrusion; textured vegetable proteins; food technology; livsmedelsteknologi; Agriculture and Food Sciences; Technology and Engineering;

    Sammanfattning : To keep up with the rapidly increasing global population, a significant increase in production of protein foods is required. The environmental impact of the meat industry, in combination with consumer awareness, calls for this food production to become more sustainable. LÄS MER

  2. 2. Ultrasonic Assisted Drying and its Effect on 3D Printability of Minced Beef and Other Foods

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

    Författare :Viktor Lindström; [2020]
    Nyckelord :Drying; Convection drying; Ultrasound; Ultrasonic drying; 3D-Printing; 3D-Printability; Food; Meat; Beef; Food technology; Livsmedelsteknologi; Technology and Engineering;

    Sammanfattning : The aim of this master thesis project was to investigate the impact on drying kinetics of ultrasound during air drying by a new ultrasonic transducer, on which a patent application has been filed by CSIRO. Convection drying using hot air is currently the conventional method of drying in the industry due to its simplicity and low cost. LÄS MER

  3. 3. 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

  4. 4. An evaluation of the role of PromOat® on the stability of oil-in-water emulsions

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

    Författare :Bernardo Paul; [2020]
    Nyckelord :oat β-glucans; emulsion stability; critical overlap concentration; droplet profiling; depletion; food technology; livsmedelsteknologi; Technology and Engineering;

    Sammanfattning : Background. In the past years, there has been a major shift towards the consumption of healthier, more sustainable, and more convenient food products. These trends have triggered a response from the food industry, instigating the reformulation of several products. LÄS MER

  5. 5. Developing microscopy methods for evaluating bio-processed Brewers Spent Grain (BSG)

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

    Författare :Sera Susan Jacob; [2019]
    Nyckelord :microstructure; CLSM; immuno-labelling; β- glucan; arabinoxylan; cell wall; EPS; food technology; livsmedelsteknologi; Agriculture and Food Sciences;

    Sammanfattning : Spent grain (BSG) is the solid residue obtained during brewing containing leftover malt and adjuncts. Though nutrient-dense, it is found to negatively impact texture and colour when used its raw form as an ingredient in food. LÄS MER