Essays about: "food colour"

Showing result 1 - 5 of 50 essays containing the words food colour.

  1. 1. Optimization of Solid-State Fermentation process for brown seaweed using LAB and characterization of the products

    University essay from Lunds universitet/Bioteknik (CI); Lunds universitet/Bioteknik (master)

    Author : Sweta Singh; [2024]
    Keywords : lactic acid bacteria; solid-state fermentation; Alaria esculenta; Saccharina latissima; seaweed fermentation; biotechnology; Technology and Engineering;

    Abstract : Fermentation has played a vital role in human history, offering solutions for food preservation, culinary diversity, and the creation of diverse and flavorful foods and beverages. Its importance continues today, both in traditional practices and in modern industrial applications. READ MORE

  3. 2. Formulation and characterisation of novel edible-packaging for fruits and vegetables

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

    Author : Lola Sutton; Katerina Papa; [2023]
    Keywords : algae; edible packaging; carrageenan; cucumber; REL; oxidative stress; antioxidants; food engineering; Technology and Engineering;

    Abstract : This master's thesis investigated the potential of algae raw materials, specifically k-carrageenan and to a lesser extent alginate, as film-forming ingredients for the development of a novel edible packaging solutions. The project involved the testing and characterisation of several active ingredients of algal and plant origins both as extracts and as ingredients in films. READ MORE

  4. 3. Cultivating oleaginous yeast on spent mushroom substrate and logging residues hydrolysate : an assessment of yeast growth on side product substrates from the food, agriculture, and forestry industry

    University essay from SLU/Department of Molecular Sciences

    Author : Robin Lukic; [2023]
    Keywords : Lignocellulose; side products; oleaginous yeast; yeast oil; microtiter plate system; redox indicator; yeast growth; spent mushroom substrate hydrolysate; logging residues hydrolysate;

    Abstract : There is an interest in finding alternatives to vegetable oils because of negative environmental impact. Many green sectors generate an abundant amount of side products that are inedible and consist in large of lignocellulose rich materials. READ MORE

  5. 4. Mildly nutritious or mild and nutritious : a study on the effect of low phenolic content in wheat and rye kernels and its sensory effect on whole grain breads

    University essay from SLU/Department of Molecular Sciences

    Author : Julia Kullberg; [2023]
    Keywords : White rye; white wheat; low phenolic flour;

    Abstract : Recent studies on the dietary habits of the Swedish population show that only 30% reaches the recommended levels of dietary fibres. As a high fiber intake is associated with health benefits and a decrease in the risk of developing lifestyle disease, there may be a need for new types of fibre and wholegrain products. READ MORE

  6. 5. Investigation of the impact of different sugar compositions on the moisture absorption of hard candy when exposed to a humid environment

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

    Author : Gila van den Eijnde; [2023]
    Keywords : Hard candy; Sugar composition; Hygroscopicity; Moisture absorption; Shelf life; Product stability; Food technology; Technology and Engineering;

    Abstract : Hard candy is hygroscopic, implying that hard candy readily absorbs moisture from the environment, resulting in adverse changes in the texture and appearance of the candy. This thesis investigates the impact of different sugar compositions on the moisture absorption of hard candy when exposed to a humid environment. READ MORE