Sökning: "plant-based beverages"

Visar resultat 1 - 5 av 6 uppsatser innehållade orden plant-based beverages.

1. 1. Comparison between conventional (animal origin) milk and milk from plant kingdom

   Kandidat-uppsats, SLU/Department of Molecular Sciences

   Författare :Louise Helsing; [2019]
   Nyckelord :milk; bovine; plant-based drink; plant-based beverages; bovine milk; plant-based milk; environmental impact; nutritional value; production process;

   Sammanfattning : Plant-based milks are an emerging market, often used as a substitute to bovine milk. The purpose for choosing a plant-based milk can be due to medical reasons such as milk-protein allergy and lactose intolerance. Lifestyle choices such as a thrive to-wards a vegan diet can be another factor. LÄS MER

3. 2. Identification of Phenolic Compounds in Quinoa Milk Fermented with Lactic Acid Bacteria Strains

   Master-uppsats, Lunds universitet/Avdelningen för livsmedel och läkemedel

   Författare :Tawanda Mandoga; [2018]
   Nyckelord :Inocolum; Fermented quinoa milk; Polyphenols compounds; Antioxidant evaluation; Food technology; Technology and Engineering;

   Sammanfattning : Phenolic compounds, abundant in plants, are of significant interest and are increasingly becoming a subject of intensive research due to their bioactive properties such as antioxidant activity. The objective of this study was to identify phenolic compounds present in formulated quinoa milk fermented by two probiotic bacteria strains; Lactobacillus pentosus and Pediococcus pentosaceous by HPLC and evaluate their antioxidant capacity. LÄS MER

4. 3. Evaluation of the Potential Lactic Acid Bacteria (LAB) to Ferment Quinoa Milk

   Master-uppsats, Lunds universitet/Avdelningen för livsmedel och läkemedel

   Författare :Chandana Jois; [2018]
   Nyckelord :Starter culture; Fermentation; Lactic acid bacteria; Quinoa milk; Food technology; Technology and Engineering;

   Sammanfattning : The study aimed at (a) investigated the ability of potential lactic acid bacteria (LAB) to ferment quinoa milk, and (b) formulating a method for producing fermented quinoa milk. To meet the objectives, Lactobacillus pentosus and Pediococcus pentosaceus two native bacterial strains were tested. LÄS MER

5. 4. Studies on a plant-based, high protein fruit beverage

   Kandidat-uppsats, Linnéuniversitetet/Institutionen för kemi och biomedicin (KOB)

   Författare :Anna Janusz; [2016]
   Nyckelord :high-energy beverage; plant-based protein; malnutrition; physically active; sensory analysis;

   Sammanfattning : Introduction and Background Aventure AB has created a "between-meal beverage" with high protein and energy content aimed at older and/or physically active individuals. Aventure AB wished to transform this high energy drink to a plant-based product, because of the growing trend of plant-based diets. LÄS MER

7. 5. Greenhouse gas emissions associated with different meat-free diets in Sweden

   Master-uppsats, Institutionen för geovetenskaper

   Författare :Andreas Baumann; [2013]
   Nyckelord :Sustainable Development; climate change; greenhouse gas emissions; diet; vegetarian; vegan;

   Sammanfattning : The production of food is responsible for large share of the anthropogenic greenhouse gas emissions. There is a wide range of emissions associated with different food-groups. In particular the production of meat from ruminants causes higher emissions compared to plant-based food. LÄS MER