Sökning: "tofu"

Visar resultat 1 - 5 av 13 uppsatser innehållade ordet tofu.

  1. 1. Swedish “tofu” from faba beans : a textural and structural analysis

    Kandidat-uppsats, SLU/Department of Molecular Sciences

    Författare :Saga Preis; [2023]
    Nyckelord :Tofu; faba bean; Vicia faba; texture; microstructure;

    Sammanfattning : Tofu, a traditional soybean product, is a popular plant-based alternative which could potentially be produced from Swedish-grown faba beans (Vicia faba L.). The aim of this project was to asses the viability of producing a tofu-like faba bean product using food grade gypsum (calcium sulphate) as coagulant. LÄS MER

  3. 2. Sörböna

    Kandidat-uppsats, Mittuniversitetet/Institutionen för naturvetenskap, design och hållbar utveckling (2023-)

    Författare :Lina Svärd; [2023]
    Nyckelord :Tofu; Visuell kommunikation; Hållbarhetsmärkningar; Förpackningsdesign; Hållbarhet;

    Sammanfattning : Idag lever vi på en planet som är hotad av oss människors miljöförstöring. I denna klimatkris står köttindustrin för den största andelen klimatpåverkan inom livsmedelsindustrin. Men intresset för att äta mer vegetariskt och veganskt har ökat sedan 2018 bland konsumenterna tack vare den ökade medvetenheten. LÄS MER

  4. 3. Consumer preferences for tofu characteristics in Sweden : a discrete choice experiment

    Master-uppsats, SLU/Dept. of Economics

    Författare :Mira Janna Doro Weigel; [2022]
    Nyckelord :sustainable consumption; climate friendly food; plant-based proteins; willingness to pay; legumes; soya bean;

    Sammanfattning : The extensive consumption of meat products is increasingly criticized as it is associated with environmental, ethical, and social dilemmas. This is closely related to production systems and factory farming, which lead to high emissions and strain on planetary boundaries. LÄS MER

  5. 4. The role of information and behavioral biases in consumer choice for climate friendly proteins

    Master-uppsats, SLU/Dept. of Economics

    Författare :Madina Alieva; [2021]
    Nyckelord :climate friendly food; legume-based proteins; sustainable consumption; willingness to accept; willingsness to pay; WTA-WTP disparity;

    Sammanfattning : The transition from animal towards alternative proteins can help reduce the negative impact of the food systems on the environment and human health. To promote healthier and more sustainable food systems, consumers around the world are encouraged to explore alternative diets and switch towards more environment-friendly protein sources. LÄS MER

  7. 5. Homogenization of tomato and apricot juice concentrate and a sensory analysis of its effect

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

    Författare :Ulrich Hermann Koppmaier; [2018]
    Nyckelord :Homogenization; Fruit juice; Fruit juice concentrate; Tomato; Apricot; sensory analysis; food engineering; livsmedelsteknik; Technology and Engineering; Agriculture and Food Sciences;

    Sammanfattning : Juice homogenization is mostly done to create smaller fiber particles, which reduces the sedimentation velocity to a lower level. So far, fruit juice concentrate is diluted to juice before it is homogenized. LÄS MER