Sökning: "plant-based milk"

Visar resultat 1 - 5 av 29 uppsatser innehållade orden plant-based milk.

  1. 1. Komjölk kontra växtbaserade alternativ : en jämförande studie kopplat till näringsinnehåll, hälsa och miljöpåverkan

    Kandidat-uppsats, SLU/Department of Molecular Sciences

    Författare :Linnéa Andersson; [2023]
    Nyckelord :Näringsinnehåll; miljö; komjölk; växtbaserade alternativ;

    Sammanfattning : Den här uppsatsens syfte är att utifrån näringsinnehåll, hälso- och miljöpåverkan jämföra komjölk med växtbaserade alternativ. De växtbaserade dryckerna som rapporten belyser är havre-, soja- och mandeldryck. En litteraturstudie har genomförts varvid flera olika databaser har använts. LÄS MER

  3. 2. Characterization of potato protein and its calcium binding capacity

    Master-uppsats, Lunds universitet/Beräkningskemi; Lunds universitet/Tillämpad biokemi

    Författare :Signe König; Erika Thomson; [2023]
    Nyckelord :Patatin; Calcium; Food supplement; Calcium Assay; Alcalase; potato protein; Applied biochemistry; Biology and Life Sciences; Technology and Engineering;

    Sammanfattning : Calcium is essential for the human body as it has functions in the nervous system, bones and formation of teeth. Deficiency in this important nutrient can be detrimental to health and cause life-long issues. Calcium can be found in various foods, like dairy products, but certain plant-based alternatives to milk needs to be fortified with calcium. LÄS MER

  4. 3. Swedish “tofu” from faba beans : a textural and structural analysis

    Kandidat-uppsats, SLU/Department of Molecular Sciences

    Författare :Saga Preis; [2023]
    Nyckelord :Tofu; faba bean; Vicia faba; texture; microstructure;

    Sammanfattning : Tofu, a traditional soybean product, is a popular plant-based alternative which could potentially be produced from Swedish-grown faba beans (Vicia faba L.). The aim of this project was to asses the viability of producing a tofu-like faba bean product using food grade gypsum (calcium sulphate) as coagulant. LÄS MER

  5. 4. Analysis of Milk Substitutes and Effects on pH in the Oral Cavity

    Master-uppsats, Umeå universitet/Tandläkarutbildning

    Författare :Jatta Bergman; Bianca Blain; [2023]
    Nyckelord :saliva pH; milk substitutes; bovine milk; oat milk; soy milk; almond milk;

    Sammanfattning : Background: At pH 5.5, a clear demineralization of the enamel is seen and is thus considered to be the criticalpH. Bovine milk has several different properties that protect against caries. Calcium and phosphate can prevent the progression of caries as well as some proteins in bovine milk. LÄS MER

  7. 5. A plant-based milk powder that functions as a substitution for regular milk powder

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

    Författare :Manon Scheffers; [2023]
    Nyckelord :spray drying; pant- based milk powder alternative; pea protein; food application; food engineering; Technology and Engineering;

    Sammanfattning : This project tested the potential of plant based milk powders to function as an animal-based milk powder by testing them on multiple characteristics. The powders were produced using spray drying techniques, obtained using formulations differentiating in protein amount, ratio of maltodextrin:sucrose and two different protein sources. LÄS MER