Essays about: "äggula"

Found 4 essays containing the word äggula.

  1. 1. Potential application areas for Fresenius Kabi's bonus products

    University essay from Uppsala universitet/Institutionen för biologisk grundutbildning

    Author : Jenny Karlsson; Matilda Brink; Elina Annala; [2019]
    Keywords : proteins; egg; egg yolk; egg yolk protein; egg oil; egg yolk oil; rest product; bonus product; the protein challenge; food industry; cosmetic industry; proteiner; ägg; äggula; ägguleprotein; ägguleolja; äggolja; restprodukt; bonusprodukt; proteinutmaningen; livsmedelsindustrin; kosmetikaindustrin;

    Abstract : The main purpose of the project was to investigate existing markets within the food- and cosmetic industry in order to determine a strategy for market entrance with the bonus product of Fresenius Kabi. The original bonus product, P080, is a rest product from the process where phospholipids are extracted from egg yolk powder. READ MORE

  3. 2. Analysis of fatty acids in egg yolks of various production systems

    University essay from SLU/Department of Molecular Sciences

    Author : Jonatan Nyberg; [2017]
    Keywords : egg; fatty acid; omega-3; egg enrichment; docosahexaenoic acid; omega-6 omega-3 ratio; organic; free range; DHA;

    Abstract : OBJECTIVES: The objective of this study was to compare fatty acid composition of different eggs. Seven kinds of eggs from three companies were taken, including organic, free range, enriched and “farmer” eggs. RESULTS: In total 15 fatty acids were identified. READ MORE

  4. 3. Viscosity and Acid Stability in Low-fat Mayonnaise with Varying Proportions of Xanthan Gum and Guar Gum

    University essay from Linnéuniversitetet/Institutionen för kemi och biomedicin (KOB)

    Author : Terese Bergecliff; [2016]
    Keywords : Mayonnaise; hydrocolloids; viscosity; stability; xanthan gum; guar gum; pH;

    Abstract : Mayonnaise is a mixture of egg yolk, vinegar, water, spices and 70-80% oil forming a semi-solid oil-in-water emulsion. When preparing a low-fat mayonnaise with an increased water content, thickening agents are required for increased viscosity and emulsion stability. READ MORE

  5. 4. Utvärdering av sojalecithin som ett alternativ till äggula vid frysning av hundsperma

    University essay from SLU/Dept. of Clinical Sciences

    Author : Elaine Sandell; [2015]
    Keywords : spermafrysning; hundsperma; sojalecithin; äggula; cryopreservation; canine semen; soybean lecithin; egg yolk;

    Abstract : Fryst eller kyld sperma används ofta vid artificiell insemination på hund. Skador kan uppstå på spermierna under frysningsprocessen. För att spermierna ska bibehålla sin viabilitet och undvika skador tillsätts spädningsvätskor som bland annat innehåller sockerarter, antibiotika, glycerol och äggula. READ MORE