Avancerad sökning

Visar resultat 16 - 20 av 38 uppsatser som matchar ovanstående sökkriterier.

1. 16. Surface rheology and Morphology of Air-Water interfaces with adsorbed layers of Beer proteins and Isohumulones

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

   Författare :Bobae Choi; [2018]
   Nyckelord :food technology; livsmedelsteknologi; Agriculture and Food Sciences;

   Sammanfattning : A good head of beer gives nice texture and prevents releasing of aroma. The beer foam stability depends on numerous parameters. In this study, it was focused on the interfacial rheological properties such as surface tension and dilational modulus in relation the film formation by isohumulones and beer proteins at the air-water interfaces. LÄS MER

3. 17. 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

4. 18. Möjligheten att utnyttja de unika hälsoegenskaperna i korn

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

   Författare :Christoffer Perldal; [2018]
   Nyckelord :barley; cereals; health; nutrition; innovation; dietary fibre; food technology; livsmedelsteknologi; Technology and Engineering;

   Sammanfattning : Barley naturally contains high amounts of dietary fibre, however it is not widely used in health promoting purposes. Barley is traditionally used for malting in beer and whisky and it is often overlooked as a candidate for other applications. In this study five barley varieties are evaluated from a technical and a nutritional point of view. LÄS MER

5. 19. The Effect of In Vitro Gastrointestinal Condition on Aggregation of Nano Silica Particles

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

   Författare :Shuai Bai; [2018]
   Nyckelord :Silica nanoparticles; in vitro digestion; Aggregation; Asymmetrical flow field flow fractionation; DLVO; membrane interaction; food technology; livsmedelsteknologi; Chemistry;

   Sammanfattning : The presence of Nano particles in food is a topic that have gain much attention lately. The aim of this study is to investigate the aggregation behavior of nano silica under in vitro gastrointestinal conditions using asymmetric flow field flow fractionation (AF4) coupled with several detectors. LÄS MER

7. 20. Non-alcoholic beer with maltose negative yeast strain Saccharomycodes ludwigii

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

   Författare :Lucas Lissner; [2018]
   Nyckelord :Non-alcoholic beer; Saccharomycodes ludwigii; Changed mashing; food technology; livsmedelsteknologi; Chemistry; Technology and Engineering;

   Sammanfattning : Non-alcoholic beer is gaining more attention in the brewing industry due to the negative health and economic consequences of alcohol consumption, even smaller microbreweries are showing interest in the production of non-alcoholic beer. Producing non-alcoholic beer has been restricted to the large breweries due to the special equipment needed and the high investment costs, but by using biological methods the process can be adapted to a traditional brewing setup. LÄS MER