Sökning: "sauces"

Visar resultat 1 - 5 av 15 uppsatser innehållade ordet sauces.

  1. 1. A Bite of Odd : Innovation for exchange cultural values of Chinese offal

    Master-uppsats, Linnéuniversitetet/Institutionen för design (DE)

    Författare :Yuchen Ruan; [2022]
    Nyckelord :Cultural values; offal; food; Cultural stereotype; Cross-cultural communication; Awareness; Event and experience design;

    Sammanfattning : Cultures are constantly interacting in the globalized world, and concerns of misunderstanding and prejudice against different cultural values have surfaced. People's perceptions of food are influenced by their cultural values. Offal is undoubtedly controversial in different cultures, they are viewed with distrust, disgust, or enjoyment. LÄS MER

  3. 2. 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

  4. 3. 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

  5. 4. The environmental impact of introducing a potato protein for human consumption in Sweden

    Master-uppsats, Uppsala universitet/Institutionen för geovetenskaper

    Författare :Malou Tromp; [2020]
    Nyckelord :Sustainable Development; food loss; plant-based; genome-editing; potato protein; Life Cycle Assessment;

    Sammanfattning : In this study, a Consequential Life Cycle Assessment (CLCA) was conducted on the introduction of a potato protein for human consumption in Sweden. The assessed environmental impact cathegories in the CLCA were the categories global warming potential, eutrophication and land use. LÄS MER

  7. 5. An evaluation of the role of PromOat® on the stability of oil-in-water emulsions

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

    Författare :Bernardo Paul; [2020]
    Nyckelord :oat β-glucans; emulsion stability; critical overlap concentration; droplet profiling; depletion; food technology; livsmedelsteknologi; Technology and Engineering;

    Sammanfattning : Background. In the past years, there has been a major shift towards the consumption of healthier, more sustainable, and more convenient food products. These trends have triggered a response from the food industry, instigating the reformulation of several products. LÄS MER