Essays about: "Blötläggning"

Showing result 1 - 5 of 13 essays containing the word Blötläggning.

1. 1. Complementary porridge based on pearl millet and cow pea : the effect of traditional processing techniques and cooking methods on pasting properties and in vitro starch digestibility

   University essay from SLU/Department of Molecular Sciences

   Author : Signe Christerson; [2023]
   Keywords : Cow pea; pearl millet; traditional processing techniques; germination; fermentation; soaking; pasting properties; starch digestibility; energy density;

   Abstract : In Mozambique, malnutrition in children under 5 years is a serious concern. The condition is thought to be owing to nutritionally inferior diets and improper feeding practices on a mainly cereal-based diet, where porridges from millet- and legume-flours constitute the major staple food. READ MORE

3. 2. Brännässla (Urtica dioica L.): Bioaktiva komponenter och funktionella egenskaper

   University essay from SLU/Department of Molecular Sciences

   Author : Matilda Wetterholm; [2023]
   Keywords : Urtica Dioica L.; bioaktiva komponenter; hälsa;

   Abstract : Urtica dioica L. (UD) eller brännässla har använts i tusentals år som traditionell medicin och i kosten. Litteraturstudien syftar till att undersöka vilka bioaktiva komponenter som finns i nässla och dess funktionella egenskaper med fokus på hälsa. Brännässlan är känd som ett ihärdigt ogräs som orsakar smärtsam klåda. READ MORE

4. 3. Smaksättning av vegetabilisk yoghurt på Vicia faba

   University essay from SLU/Department of Molecular Sciences

   Author : Ellen Landström; [2022]
   Keywords : Vicia faba; åkerböna; bondböna; yoghurt; vegetabiliskt; smaksättning; närproducerat; proteinskifte;

   Abstract : En övergång från animaliska till vegetabiliska proteiner är en attraktiv strategi för att förbättra livsmedelsproduktionen samt minska belastningen på miljön. Bondöna (Vicia faba) är en lämplig proteingröda att odla i Sverige vilket skulle gynna det svenska jordbruket samt var gynnsamt då trenden i samhället just nu är ett intresse för närproducerat. READ MORE

5. 4. Optimizing the preparation of cooked chickpea

   University essay from SLU/Department of Molecular Sciences

   Author : Julia Engsner; [2020]
   Keywords : chickpeas; pulses; legumes; boiling; cooking; soaking; treatment; preparation; optimization;

   Abstract : The demand of processing pulses (dry beans, lentil, and peas) into various foods has increased over the recent years as they are considered a sustainable and healthy food. Thus, a sustainable processing of them is equally important for the future. READ MORE

6. 5. Lupin as a future protein source in Sweden – Food safety aspects, prospects and challenges

   University essay from SLU/Department of Molecular Sciences

   Author : Sanna Pasanen; [2020]
   Keywords : quinolizidine alkaloids; lupin; narrow-leafed lupin; yellow lupin; Andean lupin; future protein crop; commercialisation of lupin; utilisation of lupin;

   Abstract : The modern food system is a key driver of environmental and social burdens. A step towards becoming more sustainable has led to an increased demand for protein-rich leguminous crops. Lupin is a legume with a high nutritional value and well-adapted for cultivation in Sweden. READ MORE