Sökning: "yogurt"

Visar resultat 1 - 5 av 26 uppsatser innehållade ordet yogurt.

  1. 1. The impact of Colour Psychology on Packaging in the Food Industry: The Case of Chocolate and Yogurt

    Magister-uppsats, Lunds universitet/Företagsekonomiska institutionen

    Författare :Ida Lucietti; Sophia Petrovská; Yufeng Li; [2023]
    Nyckelord :Colours; psychology; consumer perceptions; food industry; Business and Economics;

    Sammanfattning : Product packaging has an impact on consumers' perception of the product and their purchasing decisions. In product packaging, colour is an important design factor. 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. Global Cultures – Critical Zone Observatories of Everyday Objects : (A Global Environmental History of Yogurt)

    Master-uppsats, Uppsala universitet/Institutionen för arkeologi och antik historia

    Författare :Leni Charbonneau; [2022]
    Nyckelord :yogurt; biofilm; critical zone observatory; microbiopolitics; probiotic; microbial biodiversity; new materialism; OOO;

    Sammanfattning : This study turns to what is for many an everyday item – yogurt – as a critical zone observatory, a synergistic, place-based laboratory which aims to integrate heterogenous representations of planetary phenomena as they are registered at a common surface. Yogurt has an impressive cultural endurance largely derived from its prominence in various paradigms of health. LÄS MER

  5. 4. Optimization of Bacterial Strains and Development of Fermented Seaweed

    Master-uppsats, Lunds universitet/Teknisk mikrobiologi; Lunds universitet/Bioteknik

    Författare :Eleni Milopoulou; [2022]
    Nyckelord :fermentation; lactic acid bacteria; seaweed; cultivation; bacterial growth; applied microbiology; Agriculture and Food Sciences;

    Sammanfattning : This study aimed to understand the exploitation of bacterial strains used in various combinations to assist in the fermentation of seaweeds. The topic stems from the need to consider the valorization of seaweeds due to their abundance in natural habitats as well as their use as an innovative and sustainable food. LÄS MER

  7. 5. Smaksättning av vegetabilisk yoghurt på Vicia faba

    Kandidat-uppsats, SLU/Department of Molecular Sciences

    Författare :Ellen Landström; [2022]
    Nyckelord :Vicia faba; åkerböna; bondböna; yoghurt; vegetabiliskt; smaksättning; närproducerat; proteinskifte;

    Sammanfattning : En övergång från animaliska till vegetabiliska proteiner är en attraktiv strategi för att förbättra livsmedelsproduktionen samt minska belastningen på miljön. Bondöna (Vicia faba) är en lämplig proteingröda att odla i Sverige vilket skulle gynna det svenska jordbruket samt var gynnsamt då trenden i samhället just nu är ett intresse för närproducerat. LÄS MER