Essays about: "Bread"

Showing result 1 - 5 of 94 essays containing the word Bread.

  1. 1. Bread Nouveau

    University essay from Lunds universitet/Industridesign

    Author : Axel Landström; Victor Isaksson Pirtti; [2020]
    Keywords : Arts and Architecture; Technology and Engineering;

    Abstract : In 2018 90 billion tonnes of raw material was extracted globally. It is estimated 20% of this went to waste and with the quickening pace of global metabolism this figure is predicted to have doubled by 2060. READ MORE

  2. 2. Water Insoluble Fraction of Nopal (Opuntia ficus) Cladodes Beneficially Affects Postprandial Appetite-related Variables, while the Soluble Fraction Has No Effect: A Randomized Crossover Study in Healthy Volunteers

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

    Author : Phuong Dung Kieu; [2020]
    Keywords : Nopal cladodes; appetite variables; dietary fiber; hydrolysis index; obesity; applied nutrition; food chemistry; industriell näringslära; livsmedelskemi; Medicine and Health Sciences;

    Abstract : Introduction: The world has witnessed a global trend of increasing obesity, which is directly linked to non-communicable diseases, such as type 2 diabetes (T2D). The epidemic of obesity is largely associated with consumption of high calorie diets and low physical activity. READ MORE

  3. 3. Preparation of films and nonwoven composites from fungal microfibers grown in bread waste

    University essay from Högskolan i Borås/Akademin för textil, teknik och ekonomi

    Author : Maximilian Köhnlein; [2020]
    Keywords : bread waste; chitin; chitosan; filamentous fungi; film; fungal cell wall; fungal microfibers; glucosamine; mycelia; N-acetyl-glucosamine; nonwoven; wet-laid;

    Abstract : Unsold bread makes up a signification fraction of waste occurring in Swedish supermarkets. This thesis seeks to address the problem of food waste, by cultivating filamentous fungi on bread waste and producing chitinous films and nonwovens from them. READ MORE

  4. 4. How different fractions of soluble ß-glucans from oats affect staling of high oat flour containing breads

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

    Author : Martin Jönsson; [2020]
    Keywords : ß-glucan; PromOat; Oat bread; Bread; Storage study; Food engineering; Livsmedelsteknik; Agriculture and Food Sciences; Technology and Engineering;

    Abstract : Introduction. Bread is one of the most consumed foods in the world today. It is also the cause for major food waste streams. Most breads have turned into high glycaemic index products with low nutritional value. READ MORE

  5. 5. Wheat bran arabinoxylans in breadmaking : their effect on staling and other quality aspects

    University essay from SLU/Department of Molecular Sciences

    Author : Ylva Henriksson; [2020]
    Keywords : arabinoxylan; wheat bran; breadmaking; staling; bread quality;

    Abstract : In the face of agriculture-related global challenges, there is a need to produce food more efficiently and effectively, reduce food waste and increase utilization of agricultural by-products such as wheat bran. Extracted arabinoxylans from wheat bran have previously been found to retard staling and thus extend shelf life of bread. READ MORE