Sökning: "sweetness"

Visar resultat 1 - 5 av 22 uppsatser innehållade ordet sweetness.

  1. 1. Is sugar as sweet to the palate asseeds are appetizing to the belly? : Taste responsiveness to seven sweet-tastingsubstances in white-faced sakis (Pithecia pithecia)

    Master-uppsats, Linköpings universitet/Institutionen för fysik, kemi och biologi

    Författare :Mikel Redin Hurtado; [2023]
    Nyckelord :Food-associated carbohydrates; relative sweetness; seed predation; steviol glycosides; taste preference thresholds; taste responsiveness; white-faced sakis;

    Sammanfattning : Differences in taste perception between species are thought to reflect evolutionaryadaptations to dietary specializations such as seed predation. By employing a two-bottlepreference test, the purpose of the current study was to evaluate the taste responsiveness forfive food-associated carbohydrates and two steviol glycosides in four adult white-faced sakis(Pithecia pithecia). LÄS MER

  3. 2. Riesling In Rock : A quantitative study about how music affects the sensory perception of wine

    Magister-uppsats, Umeå universitet/Institutionen för kost- och måltidsvetenskap

    Författare :Kristian Rönnlund; [2023]
    Nyckelord :Wine; Music; Sensory analysis; Riesling; Vin; Musik; Sensorisk analys; Riesling;

    Sammanfattning : Abstract Aim. To see if different auditory conditions affect the perceived intensity of the sensory attributes scent, acidity, sweetness, fruitiness, minerality and liking of wine, additionally the aim is to see if the effect is the same for different wines made from the same grape. Background. LÄS MER

  4. 3. Investigation of the impact of different sugar compositions on the moisture absorption of hard candy when exposed to a humid environment

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

    Författare :Gila van den Eijnde; [2023]
    Nyckelord :Hard candy; Sugar composition; Hygroscopicity; Moisture absorption; Shelf life; Product stability; Food technology; Technology and Engineering;

    Sammanfattning : Hard candy is hygroscopic, implying that hard candy readily absorbs moisture from the environment, resulting in adverse changes in the texture and appearance of the candy. This thesis investigates the impact of different sugar compositions on the moisture absorption of hard candy when exposed to a humid environment. LÄS MER

  5. 4. The Production and Characteristics of an Orange Fleshed Sweet Potato Yogurt

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

    Författare :Ariam Kunfu; [2023]
    Nyckelord :Sweet potato; fermentation; Ghana; yogurt; L. bulgaricus; S. thermophilus; food technology and nutrition; Agriculture and Food Sciences;

    Sammanfattning : Yogurt is an ancient food, used for a better preservation of milk. Milk gets fermented by Streptococcus thermophilicus and Lactobacillus bulgaricus (lactic acid bacteria, LAB) which converts the lactose present in the milk to lactic acid. These probiotics support the microbial population balance of the gastrointestinal tract. LÄS MER

  7. 5. Development of a Semisolid Baobab-based Protein Snack

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

    Författare :David Bergman; Olle Wikner; [2022]
    Nyckelord :Baobab; Protein; Plant protein; Oat; Pea; Rheology; Development; Innovation; PDCAAS; Gel; Protein solubility; Food technology; Agriculture and Food Sciences;

    Sammanfattning : This thesis was done in collaboration with the department of Food Technology at LTH, Aventure AB, and Arwa Foodtech AB. The aim of the project was to develop the base for a baobab based, spoonable protein snack, comparable to quarg but free from ingredients of animal origin. LÄS MER