Sökning: "meat analogue"

Visar resultat 1 - 5 av 7 uppsatser innehållade orden meat analogue.

  1. 1. Utveckling av nugget från filamentrös svamp från överblivet kokvatten från en tempeh fabrik

    M1-uppsats, Högskolan i Borås/Akademin för textil, teknik och ekonomi

    Författare :Albin Barkman; [2023]
    Nyckelord :Meat substitute; filamentous fungi mycoprotein; residual water from tempeh factory;

    Sammanfattning : The circular economy is about rethinking the definition of waste into resource. Tempeh boiling water is cheap and would otherwise be washed into the river and pollute the water which would affect the environment badly. Tempeh boiling water is going to be used as substrate to produce mycoprotein with the fungi Rhizopus oligosporus. LÄS MER

  3. 2. Applying the Theory of Planned Behaviour to Predict the Consumption of Meat Analogues

    Master-uppsats, Göteborgs universitet/Graduate School

    Författare :Alexej Mikus; Milena Conny Annika Desch; [2022-08-04]
    Nyckelord :Theory of Planned Behaviour TPB ; meat analogues; perceived sensory attributes; food curiosity; brand trust; consumer intention; consumer behaviour; sustainable consumption; food consumption; confirmatory factor analysis; structural equation modelling; binary logistic regression;

    Sammanfattning : The increasing trend to consciously reduce meat consumption is accompanied by a strong growth in the supply and demand of meat analogue products. This study aims to predict the consumer intention to consume plant-based meat analogues based on an extension of Ajzen’s (1991) theory of planned behaviour (TPB) with the four factors: perceived sensory attributes, brand trust, food curiosity, and socio-demographic characteristics and lifestyle determinants. LÄS MER

  4. 3. Creating A Chicken Analogue with Mycoprotein

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

    Författare :Jiayi Zheng; [2022]
    Nyckelord :meat analogue; mycoprotein; product development; sodium alginate; food technology; Technology and Engineering;

    Sammanfattning : To meet the growing demand of meat alternatives, this project was dedicated to creating a chicken analogue prototype with mycoprotein. Within the project, two approaches of alginate gelation, external (diffusion) crosslinking and internal crosslinking, were studied in this particular food matrix. LÄS MER

  5. 4. Nyckeln till fibrer : texturbildning i växtbaserade köttanaloger

    Kandidat-uppsats, SLU/Department of Molecular Sciences

    Författare :Hedvig Bergsten; [2021]
    Nyckelord :växtbaserade köttanaloger; fiberformation; proteininnehåll; extrudering; shear cell technology; mykoprotein; spinning-system; 3D-printin; proteinskifte;

    Sammanfattning : Marknaden för växtbaserade köttalternativ är hetare än någonsin och lockar till sig allt fler konsumenter. I takt med att köttkonsumtion alltmer pekas ut som en stor klimatbov och generellt diskuteras i negativa ordalag har intresset för köttanaloger ökat kraftigt. LÄS MER

  7. 5. An investigation of high moisture meat analogues as mince - The influence of process parameters and ingredients on the final texture

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

    Författare :Elisabeth Gonzalez Siavichay; [2021]
    Nyckelord :High moisture extrusion; Soy protein; Vegetable fat; Extrusion cooking; Food technology; Technology and Engineering; Agriculture and Food Sciences;

    Sammanfattning : The goal of this master thesis project was to investigate and develop a minced meat analogue through high moisture extrusion and shredding of soy protein and vegetable fat. Soy protein in the form of soy protein concentrate (SPC) and soy protein isolate (SPI), vegetable fat in the form of high oleic canola oil and a blend containing partially and fully hydrogenated canola oil was utilized in the study. LÄS MER