Sökning: "taste evaluation"

Visar resultat 1 - 5 av 54 uppsatser innehållade orden taste evaluation.

  1. 1. Utveckling av nugget från filamentrös svamp från överblivet kokvatten från en tempeh fabrik

    M1-uppsats, Högskolan i Borås/Akademin för textil, teknik och ekonomi

    Författare :Albin Barkman; [2023]
    Nyckelord :Meat substitute; filamentous fungi mycoprotein; residual water from tempeh factory;

    Sammanfattning : The circular economy is about rethinking the definition of waste into resource. Tempeh boiling water is cheap and would otherwise be washed into the river and pollute the water which would affect the environment badly. Tempeh boiling water is going to be used as substrate to produce mycoprotein with the fungi Rhizopus oligosporus. LÄS MER

  3. 2. 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

  4. 3. A TASTE OF AI : An inquiry into the AI readiness of microbreweries

    Kandidat-uppsats, Umeå universitet/Institutionen för informatik

    Författare :Tyr Bergsteinsson; Elliot Strömmer; Petter Eriksson; [2023]
    Nyckelord :Artificial Intelligence; AI; Artificiell Intelligens; Mikrobryggeri; Institutionella logiker; Institutional logics; AI-readiness;

    Sammanfattning : This thesis explores the challenges microbreweries face when implementing ArtificialIntelligence (AI) technologies and undergoing digital transformation, specifically focusingon the interplay between AI-readiness and institutional logics. By examining the AIreadiness framework proposed by Holmström (2022), the study aims to understand howmicrobreweries manage multiple logics in response to institutional complexity triggered byAI-initiatives. LÄS MER

  5. 4. EVALUATION OF COHEN’S KAPPA AS TEST OF RELIABILITY BETWEEN COVID-19 PATIENT SURVEYS AND MEDICAL RECORDS

    Master-uppsats, Uppsala universitet/Statistiska institutionen

    Författare :Claes Kock; [2022]
    Nyckelord :Reliability; Statistical Medicine; Finite Sample; Patient-Hospital Agreement;

    Sammanfattning : Evaluating the statistical properties of Cohen’s κ, this thesis conducts a study of the reliability of patient surveys and medical records for mild cases of Covid-19. Using data collected from Uppsala University Hospital, right-tailed hypothesis testing is performed for the variables Hypertension, Lung disease, Fatigue, Dyspnea and loss of smell and/or taste. LÄS MER

  7. 5. A sensory evaluation of swidden rye (Secale cereale) – how the taste of history and geographical location can play part in a sustainable food production

    Master-uppsats, Uppsala universitet/Institutionen för geovetenskaper

    Författare :Amanda Jonsson; [2022]
    Nyckelord :Sustainable Development; Sensory science; Landrace; Terroir; Food system; Consumer science;

    Sammanfattning : Due to their resilience, durability, and broad genetic variations, increasing the production and consumption of landrace cereals has been highlighted as a solution to handle increasing environmental variability resulting from climate change. However, the consumption of landrace cereals remains low due to limited production and purchase availability for consumers. LÄS MER