Essays about: "food technology and nutrition"

Showing result 1 - 5 of 131 essays containing the words food technology and nutrition.

1. 1. 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

3. 2. The effect of high pressure homogenization on emulsions containing oat β-glucan : a study of viscosity, stability and molecular weight

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

   Author : Dominika Kiesling; [2023]
   Keywords : oat; β-glucan; high pressure homogenization; emulsion; stability; food technology; Agriculture and Food Sciences;

   Abstract : This master thesis project has been conducted in cooperation with Lantmännen AB who are producers of PromOat® - an oat β-glucan powder concentrate. The main objective of this thesis was to investigate the properties of emulsions containing PromOat® oat β-glucan, focusing on the viscosity, stability, and molecular weight before and after high pressure homogenization (HPH) at pressures of 100, 150 and 200 bars. READ MORE

4. 3. Addition of PromOat Beta-Glucan and Guar-gum to Gluten- Free Wheat Starch Pan Bread to increase Fiber while maintaining the Quality in Texture

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

   Author : Devika Singh; [2023]
   Keywords : Gluten-Free bread; PromOat; Guar-Gum; Food technology; Technology and Engineering;

   Abstract : Gluten-free products have gained great attention in the last few years due to the growing incidence of celiac disease and the intolerance to gluten. The project is aimed to investigate the effects of adding PromOat, a good source of B-glucan to increase the fiber content and Guar-Gum to overcome the textural deformities in the gluten-free wheat starch Pan bread. READ MORE

5. 4. The Stories of Swedish Edible Insects Entrepreneurs : Activities, Business Models, and TIS Evolution

   University essay from Uppsala universitet/Institutionen för samhällsbyggnad och industriell teknik

   Author : Chattraporn Chatthong; [2023]
   Keywords : sustainable entrepreneurship; entrepreneurial activity; sustainable business model; technological innovation system TIS ; insect entrepreneur; alternative protein; sustainable food;

   Abstract : Sustainability transition has gained more interest in academic research. However, it has rarely been studied specifically from a firm-level perspective. Therefore, this study aims to understand and learn from the firm-level perspective to contribute to firm- and system-level understanding. READ MORE

6. 5. Evaluation of the Effect of Quinoa-containing bread varieties on acute blood glucose and insulin responses

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

   Author : Cecilia Nilsson; [2023]
   Keywords : applied nutrition and food chemistry; quinoa; bread; postprandial blood glucose; insulin; Technology and Engineering;

   Abstract : Three quinoa-containing breads made from three different varieties of quinoa were presented as test products to be compared with a control of regular white wheat bread. The study was a randomised controlled single-blind, crossover in which blood glucose, insulin and subjective appetite sensations “Hunger”, “Satiety” and “Desire to eat” were measured in regular intervals during a three hours period after food consumption. READ MORE