Sökning: "plant-based sauce"

Hittade 4 uppsatser innehållade orden plant-based sauce.

1. 1. Maybe meat, maybe not? Analysing Swedish consumers’ preferences for plant-based meat alternatives

   Master-uppsats, SLU/Department of Molecular Sciences

   Författare :Emilia Mattsson; [2023]
   Nyckelord :willingness to pay; plant-based meat alternatives; discrete choice experiment; random utility theory; consumer behaviour;

   Sammanfattning : Plant-based meat alternatives (PBMAs) have grown in both demand and diversified supply. As follows, there has recently been an increase in research studying consumers' behaviour towards these products. This thesis aimed to add to the growing literature by analysing Swedish consumers' preferences for PBMAs. LÄS MER

3. 2. Effects of polysaccharides and protein on rheological properties of a baobab-based sauce : cookable with sustained rheological properties

   Master-uppsats, SLU/Department of Molecular Sciences

   Författare :Nora Ängmo; [2022]
   Nyckelord :Baobab fruit pulp; Rheology; Central Composite Design; viscosity; Protein; Pectin; Agar Agar; Experimental Design; Cookable;

   Sammanfattning : Plant-based sustainable and nutritional food are a recent, growing trend setting out new opportunities for operators in the food value chain to ensure and reduce emissions from the global food production. Baobab (Adansonia digitata L.) fruit pulp, approved as a novel food, is rich in dietary fibres, antioxidants, and minerals. LÄS MER

4. 3. Investigation of Physical Stability of Baobab Pulp Emulsion – for Food Application

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

   Författare :Nguyen Tu Linh Lam; Shenghongyi Zhu; [2021]
   Nyckelord :baobab fruit pulp; emulsion physical stability; plant-based sauce; food technology; Agriculture and Food Sciences;

   Sammanfattning : Background and objectives Baonaise is a novel plant-based savoury sauce. Baonaise sauce base (BSB) is produced from baobab fruit pulp. Creaming and phase separation were observed in Baonasie from previous studies at the company. LÄS MER

5. 4. Investigation of Physical Stability of Baobab Pulp Emulsion – for Food Application

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

   Författare :Shenghongyi Zhu; Nguyen Tu Linh Lam; [2021]
   Nyckelord :baobab fruit pulp; emulsion physical stability; plant-based sauce; food technology; Agriculture and Food Sciences;

   Sammanfattning : Background and objectives Baonaise is a novel plant-based savoury sauce. Baonaise sauce base (BSB) is produced from baobab fruit pulp. Creaming and phase separation were observed in Baonasie from previous studies at the company. LÄS MER