Sökning: "mjölksyrebakterier"

Visar resultat 1 - 5 av 6 uppsatser innehållade ordet mjölksyrebakterier.

  1. 1. γ-aminobutyric acid Rich Foods : methods for production and the effects of intake

    Kandidat-uppsats, SLU/Department of Molecular Sciences

    Författare :Agnes Sjöblom; [2021]
    Nyckelord :gamma-aminobutyric acid; GABA; GABA tea; fermentation; functional food; probiotics; lactic acid bacteria;

    Sammanfattning : The current widespread interest in healthy lifestyle creates a demand for functional foods. New nutritious food products and supplements are launched on the market and products enriched with γ-aminobutyric acid (GABA) constitutes some of them. γ-aminobutyric acid is a widely present amino acid in plants, animals, fungi and microorganisms. LÄS MER

  3. 2. Sur frukt : Syrad, frystorkad frukt som probiotiskt tillskott och måltidskomponent – En experimentell studie

    Kandidat-uppsats, Örebro universitet/Institutionen för naturvetenskap och teknik

    Författare :Isabelle Behrn; [2018]
    Nyckelord :Fermentering; mjölksyrabakterie; sensorik; hälsa; hållbarhet;

    Sammanfattning : Livsmedel kan konserveras på olika sätt, och syrning en teknik som har använts under tusentals år. In denna studie studerades syrning av frukt då ett flertal vetenskapliga studier uppmuntrar till en ökad konsumtion av frukt i syfte att förhindra uppkomst av kroniska sjukdomar. LÄS MER

  4. 3. Microorganisms influence on quality and flavor of cheese

    Kandidat-uppsats, SLU/Dept. of Food Science

    Författare :Jonatan Nyberg; [2016]
    Nyckelord :cheese; lactic acid bacteria; milk; microorganisms; flavor;

    Sammanfattning : For this study information about microorganism in cheese and their effect on the final product was gained from science databases, e.g. Science Direct, Web of Science and Prima. The taxonomic structures of microbial communities in cheese can be studied by culture-dependent and culture independent methods. LÄS MER

  5. 4. Cheeses with blowing defect : problematics and preventable methods

    Kandidat-uppsats, SLU/Dept. of Food Science

    Författare :Amanda Alvenäs; [2015]
    Nyckelord :blowing defect; gas defect; cheese spoilage; cheese problems; feljäsning; sprängd defekt; ostförstörelse; ostproblem;

    Sammanfattning : Blowing defect of cheeses refers to undesirable openness of the cheeses interior. It is a result of unwanted microbial metabolism. Production of hard- and semi-hard chesses require methods and/or preservatives to make sure that blowing defect is prevented. LÄS MER

  7. 5. Surkålens mjölksyrebakterier och deras samverkan med vårt immunförsvar

    L2-uppsats, Lunds universitet/Livsmedelsteknik

    Författare :Niclas Andersson; Per Högberg; [2009]
    Nyckelord :surkål; mjölksyrabakterier; fermentering; immunförsvar; Agriculture and Food Sciences;

    Sammanfattning : The theme of this essay has gradually grown as a way to merge the individual courses of Food Technology, Lund University, with a special interest regarding probiotics/lactic acid bacteria (LAB). We have studied the process of fermentation in sauerkraut with a hypothesis that “LAB will, with the environmental conditions they create, compete out other microorganisms”. LÄS MER