Sökning: "livsmedelsteknologi"

Visar resultat 6 - 10 av 38 uppsatser innehållade ordet livsmedelsteknologi.

  1. 6. 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. 7. 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

  4. 8. 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

  5. 9. 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

  7. 10. Development of a Vegan, Protein-Rich, Probiotic Beverage

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

    Författare :Olivia Niclasson; Mina Hajian; [2019]
    Nyckelord :food engineering; livsmedelsteknik; livsmedelsteknologi; Agriculture and Food Sciences; Technology and Engineering;

    Sammanfattning : This project aimed to develop a vegan high-protein probiotic drink with two different tastes. The protein used should have similar quality as whey, amino acid score (AAS) 1.0. One aim was also to detect necessary processing steps. LÄS MER