Sökning: "shelf-life"

Visar resultat 1 - 5 av 153 uppsatser innehållade ordet shelf-life.

1. 1. Sustainable food packaging based on polyhydroxyalkanoate

   Master-uppsats, Högskolan i Borås/Akademin för textil, teknik och ekonomi

   Författare :Safana Al-Ashor; [2024]
   Nyckelord :Biopolymers; Sustainable food packaging; Circular economy; Biobased and biodegradable materials; Food packaging; Processing technologies; Food quality; Shelf-life;

   Sammanfattning : The Norwegian Food Research Institute (Nofima) and the University of Borås worked together to develop this project. The commonly used packaging materials pose a serious threat to the environment, as they are produced from nonrenewable crude oil and cannot decompose naturally. LÄS MER

3. 2. Formulation and characterisation of novel edible-packaging for fruits and vegetables

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

   Författare :Lola Sutton; Katerina Papa; [2023]
   Nyckelord :algae; edible packaging; carrageenan; cucumber; REL; oxidative stress; antioxidants; food engineering; Technology and Engineering;

   Sammanfattning : This master's thesis investigated the potential of algae raw materials, specifically k-carrageenan and to a lesser extent alginate, as film-forming ingredients for the development of a novel edible packaging solutions. The project involved the testing and characterisation of several active ingredients of algal and plant origins both as extracts and as ingredients in films. LÄS MER

4. 3. Effects of mixed surfactant system on chemical and physical stability of human growth hormone

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

   Författare :Karnsinee Viriyayudhakorn; [2023]
   Nyckelord :human growth hormone; surfactant; refolding; protein stability; physical degradation; chemical degradation; pharmaceutical technology; Technology and Engineering;

   Sammanfattning : In protein formulation, addition of surfactants is commonly executed to enhance product stability and shelf-life. The reason is that surfactants can protect proteins against surface-induced aggregation. However, the interaction between surfactant and protein depends on the type of surfactant used. LÄS MER

5. 4. Varnishing of Fiber-based Closures

   Master-uppsats, Lunds universitet/Förpackningslogistik

   Författare :Nisha Sunil David; [2023]
   Nyckelord :Varnishing; fiber-based closures; water-based spray coating; packaging; repulpability ; Technology and Engineering;

   Sammanfattning : This research aims to investigate water-based varnishes and technologies to coat fiber-based closures to attain water barrier properties. To ensure recyclability the repulpability of coated and uncoated lids is tested. The research approach is exploratory. LÄS MER

7. 5. Addition of PromOat Beta-Glucan and Guar-gum to Gluten- Free Wheat Starch Pan Bread to increase Fiber while maintaining the Quality in Texture

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

   Författare :Devika Singh; [2023]
   Nyckelord :Gluten-Free bread; PromOat; Guar-Gum; Food technology; Technology and Engineering;

   Sammanfattning : Gluten-free products have gained great attention in the last few years due to the growing incidence of celiac disease and the intolerance to gluten. The project is aimed to investigate the effects of adding PromOat, a good source of B-glucan to increase the fiber content and Guar-Gum to overcome the textural deformities in the gluten-free wheat starch Pan bread. LÄS MER