Essays about: "food sensory science"

Showing result 1 - 5 of 40 essays containing the words food sensory science.

  1. 1. Improving the sensorial properties of pea protein through fermentation

    University essay from Lunds universitet/Förpackningslogistik

    Author : Antonios Stamatakis; [2023]
    Keywords : Lactic acid fermentation; fermented pea powder; cultures and screening; physicochemical properties; sensory analysis.; Agriculture and Food Sciences;

    Abstract : Lactic acid fermentation has been a widely used process for many years, offering nutritional and sensory benefits to plant proteins. In this study, the objective was to produce a fermented pea powder with enhanced sensory properties by combining previous research from FrieslandCampina. READ MORE

  3. 2. A sensory evaluation of swidden rye (Secale cereale) – how the taste of history and geographical location can play part in a sustainable food production

    University essay from Uppsala universitet/Institutionen för geovetenskaper

    Author : Amanda Jonsson; [2022]
    Keywords : Sustainable Development; Sensory science; Landrace; Terroir; Food system; Consumer science;

    Abstract : Due to their resilience, durability, and broad genetic variations, increasing the production and consumption of landrace cereals has been highlighted as a solution to handle increasing environmental variability resulting from climate change. However, the consumption of landrace cereals remains low due to limited production and purchase availability for consumers. READ MORE

  4. 3. Effect of the Cooling Rate and the Surface Film Composition on the Colloidal Stability of Whey Protein Based Emulsions of Triacylglycerols

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

    Author : Charlotte Schüler; [2022]
    Keywords : Emulsion technology; Fat crystallization; Emulsified triglycerides; Colloid science; Food technology; Agriculture and Food Sciences; Technology and Engineering;

    Abstract : The goal of this project was to investigate the effect and interplay of formulation and processing parameters on the colloidal stability of emulsified triacylglycerols from a product quality perspective. Different methods to quantify and monitor this effect over time were evaluated. READ MORE

  5. 4. Food Allergy in Hospital from the Patient Perspective : taking a Mixed Methods approach to understand Foodservice Management

    University essay from Högskolan Kristianstad/Fakulteten för naturvetenskap

    Author : Madeleine Neff; [2018]
    Keywords : food allergy; nutrition; hospital; mixed methods; person centred care;

    Abstract : Foodservice is integral to safe, adequate and satisfactory food allergy management in the hospital setting. To date, research focused on objective measures of energy and protein provision, implementation and evaluation of food allergy guidelines and assessment of process failures leading to allergen exposure. READ MORE

  6. 5. Sequential recommendation for food recipes with Variable Order Markov Chain

    University essay from KTH/Skolan för elektroteknik och datavetenskap (EECS)

    Author : Xuechun Xu; [2018]
    Keywords : recommendation system; food recipe; Markov Chain; sequential recommendation;

    Abstract : One of the key tasks in the study of the recommendation system is to model the dynamics aspect of a person's preference, i.e. to give sequential recommendations. Markov Chain (MC), which is famous for its capability of learning a transition graph, is the most popular approach to address the task. READ MORE