Sökning: "socker syra"
Visar resultat 1 - 5 av 6 uppsatser innehållade orden socker syra.
1. Effects of different mycorrhizas on the quality of northern highbush blueberries
Master-uppsats, SLU/Dept. of Plant Breeding (from 130101)Sammanfattning : Blueberries contain components like for instance triterpenes and stilbenes which have potentially protective roles against many human diseases. These substances are also important at threats from herbivores and fungi attacks to plants. LÄS MER
2. Technical and sensory improvements of a product containing pickled herring in thick sauce
Master-uppsats, SLU/Dept. of Food ScienceSammanfattning : Herring aimed to be pickled is first marinated in a salt and acidic brine. The marinating process is crucial for preservation and for development of the flavor characteristic for pickled herring. Yet, a strong taste of salt and acid itself is not desired within the final product. LÄS MER
3. Characterization of Succinate Producing Bacteria
Master-uppsats, Lunds universitet/Kemiteknik (CI)Sammanfattning : Målet med detta projekt var att studera två sorters bakterier, Actinobacillus succinogenes och Basfia succiniciproducens, och deras produktion av bärnstenssyra. Bärnstenssyra är en dikarboxylsyra som även är en metabolit i citronsyracykeln. LÄS MER
4. Investigation on the Use of Intermediate Crops for Anaerobic Digestion as a Renewable Source of Energy
Master-uppsats, Lunds universitet/Kemiteknik (CI)Sammanfattning : The eminent dilemma around the relationship between the increasing world population, the need of new fuel sources and environment issues has raised great awareness in the last decades. The European Parliament has set common goals such as the reduction of the greenhouse gases by 20 % by the year of 2020, followed by the requirement of at least 10 % of the fuel has to be biofuel. LÄS MER
5. Optimal tomatkvalitet : effekter av lagringsförhållanden på tomat (Solanum lycopersicum)
Kandidat-uppsats, SLU/Dept. of Biosystems and Technology (from 130101)Sammanfattning : Kvalitetsfaktorer som påverkar tomater är smak, utseende (färg, storlek, form), fasthet och näringsinnehåll. Smaken bestäms av den kemiska sammansättningen i tomaten, då främst av totalt lösliga ämnen, titrerbar syra, pH samt förhållandet mellan socker och syra. LÄS MER