Essays about: "clean label"

Showing result 1 - 5 of 11 essays containing the words clean label.

  1. 1. Possible sugar substitutes to reduce sugar in bread : without affecting taste and quality

    University essay from SLU/Department of Molecular Sciences

    Author : Elin Forslund; [2023]
    Keywords : bread; sugar substitute; sugar reduction; inulin; oligofructose; amyloglucosidase; glucoamylase; dough; wheat dough; clean label;

    Abstract : The World Health Organization (WHO) is recommending a reduction of added sugars in food to decrease non-communicable diseases. This study was made in a collaboration with the bread company Pågen, who wants to reduce the added sugar, sucrose, to meet the recommendations from WHO and the consumer's wishes for less sugar in bread. READ MORE

  3. 2. Suspensions of Calcium Phosphate : Interactions of milk proteins to hydroxyapatite

    University essay from Lunds universitet/Livsmedelsteknik och nutrition (master)

    Author : Ying Chen; [2023]
    Keywords : Calcium fortification; Milk proteins interactions; Colloid chemistry; Food technology; engineering and nutrition; Agriculture and Food Sciences;

    Abstract : Capolac is a product containing hydroxyapatite (HA) from Arla Food Ingredients, to be used for calcium fortification. The adsorption of casein and whey proteins onto the Capolac was investigated, aiming to solve the sedimentation problem of this insoluble calcium phosphate. READ MORE

  4. 3. Development of a Semisolid Baobab-based Protein Snack

    University essay from Lunds universitet/Livsmedelsteknik och nutrition (master)

    Author : David Bergman; Olle Wikner; [2022]
    Keywords : Baobab; Protein; Plant protein; Oat; Pea; Rheology; Development; Innovation; PDCAAS; Gel; Protein solubility; Food technology; Agriculture and Food Sciences;

    Abstract : This thesis was done in collaboration with the department of Food Technology at LTH, Aventure AB, and Arwa Foodtech AB. The aim of the project was to develop the base for a baobab based, spoonable protein snack, comparable to quarg but free from ingredients of animal origin. READ MORE

  5. 4. Development of an analytical method for the screening of meaty flavors in commercial foodstuff by SPME-GC/O-MS

    University essay from Lunds universitet/Livsmedelsteknik och nutrition (master)

    Author : Ioannis Protopappas; [2021]
    Keywords : Gass Chromatography; Mass spectrometry; Meaty flavors; Aromas; Solid pahse microextraction; Mallaird; Lipid degradation; Food technology; Agriculture and Food Sciences;

    Abstract : The aim of the project was to develop a methodology for the chromatographic analysis able to identify the key odorants in meaty food products. The approach was based on the analysis of an already in market product and the theoretical background of the meaty flavors sensorially. READ MORE

  6. 5. Coming Clean : An exploratory study of sustainable consumption and clean label consumer motivations

    University essay from Jönköping University/IHH, Företagsekonomi

    Author : Jennifer Gilchrist; Hannah Edgren; [2020]
    Keywords : Sustainable consumption; Sustainable products; Green marketing; Clean labels; Censydiam;

    Abstract : Background: The food industry has become one of the key actors in today’s sustainability equation. Consumers are becoming more conscious than ever before, putting more thought into ingredients and packaging. The number one trend of 2020 is clean label food, thus inviting for research within this specific field. READ MORE