Essays about: "Sweet Products"
Showing result 1 - 5 of 23 essays containing the words Sweet Products.
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1. Sweet Table
University essay from Lunds universitet/IndustridesignAbstract : Outdoor commercial furniture, particularly tables, often appears to lack well- designed products that address many concerns, including not only functionality and ergonomics but also aesthetic appeal. This study aims to investigate whether this perception reflects an actual problem and explore potential solutions. READ MORE
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2. Smaksättning av vegetabilisk yoghurt på Vicia faba
University essay from SLU/Department of Molecular SciencesAbstract : 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. READ MORE
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3. Analysis of condition for ALD deposition of ferroelectric HZO
University essay from Lunds universitet/Institutionen för elektro- och informationsteknikAbstract : Deposition of ferroelectric hafnium zirconium oxide (HZO) on semiconductor samples with Atomic Layer Deposition (ALD) has proven to be a viable method of production. But while the physical processes of ALD deposition is relatively well know, there exists some gaps in knowledge about different parameters for the ALD and the resulting depositions. READ MORE
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4. Aroma components of long ripened cheese and their origin, variation and contribution to flavour : with focus on propionic acid
University essay from SLU/Department of Molecular SciencesAbstract : Flavour compounds in cheese are formed by metabolism of residual lactose, lactate and citrate, proteolysis and lipolysis through the activity of e.g., starter bacteria. Generally identified aroma components in cheese are fatty acids, esters, alcohols, ketones, lactones, aldehydes, and sulphur compounds. READ MORE
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5. Screening of starter cultures for oat-based non-dairy yoghurt
University essay from SLU/Department of Molecular SciencesAbstract : In this project a selection of different starter cultures was used to ferment oat-based yoghurt made with different plant proteins. The fermentation capacity of the starter cultures was investigated by continuous monitoring of the pH during the fermentation process of the yoghurts. READ MORE