Essays about: "freeze-dried"

Showing result 1 - 5 of 31 essays containing the word freeze-dried.

  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. Method development of flow cytometry analysis of yeast and lactic acid bacteria viability for alcohol fermentation

    University essay from Lunds universitet/Teknisk mikrobiologi; Lunds universitet/Bioteknik

    Author : Megha Komahan; [2023]
    Keywords : Flow cytometry; yeast; lactic acid bacteria; fermentation; cell viability; applied microbiology; Technology and Engineering;

    Abstract : The usage of yeast in conventional brewing techniques involving alcoholic fermentation is an age-old process. Analyzing the viability and obtaining physiological information regarding the microbial diversity of the fermentation samples plays a pivotal role in obtaining real-time information as well as developing a more efficient process design. READ MORE

  4. 3. Impact of storage at freezing temperatures on casein micelle size, coagulation properties and curd yield in bovine milk

    University essay from SLU/Department of Molecular Sciences

    Author : Ebba Bondesson; [2022]
    Keywords : Casein micelle size; milk coagulation time; gel strength; curd yield; freezing; freeze drying;

    Abstract : Frozen storage is an efficient and convenient way to preserve and transport milk, but the effect from frozen storage needs to be further researched. The objective of this study was to investigate how storage at freezing temperatures (-80°C and -20°C) of frozen and freeze-dried bovine milk samples, respectively, affects pH, casein micelle size, ethanol stability, rheological properties and curd yield. READ MORE

  5. 4. Optimization of Bacterial Strains and Development of Fermented Seaweed

    University essay from Lunds universitet/Teknisk mikrobiologi; Lunds universitet/Bioteknik

    Author : Eleni Milopoulou; [2022]
    Keywords : fermentation; lactic acid bacteria; seaweed; cultivation; bacterial growth; applied microbiology; Agriculture and Food Sciences;

    Abstract : This study aimed to understand the exploitation of bacterial strains used in various combinations to assist in the fermentation of seaweeds. The topic stems from the need to consider the valorization of seaweeds due to their abundance in natural habitats as well as their use as an innovative and sustainable food. READ MORE

  6. 5. A Functionality Study of Mycoprotein

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

    Author : Luying Zhang; [2022]
    Keywords : mycoprotein; protein isolation; protein functionalities; food technology; Agriculture and Food Sciences;

    Abstract : The mycoprotein was obtained from the company, Mycorena. The mycoprotein is a potential source of alternative protein of the animal origin used as the functional ingredients in the food industry. READ MORE