Essays about: "Healthy and Nutritional Food Products"

Showing result 1 - 5 of 18 essays containing the words Healthy and Nutritional Food Products.

  1. 1. Properties & Stability of Hybrid Pea-Dairy Protein Formulas

    University essay from Lunds universitet/Förpackningslogistik

    Author : Kyriaki-Eirini Moschou; [2023]
    Keywords : properties; stability; hybrid formula; pea-dairy; protein mixtures; development; RTD; Agriculture and Food Sciences;

    Abstract : The aim of this study was to investigate the functional properties and stability of hybrid pea-dairy protein formulas. To achieve this goal, the combination of pea protein isolate (PPI) with dairy proteins such as micellar casein isolate (MCI), sodium caseinate (NaCas), whey protein aggregate (WPA) was evaluated. READ MORE

  3. 2. 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

  4. 3. Analysis of Process Technologies to Preserve Berries

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

    Author : Jose Abraham Zamudio Pedraza; [2022]
    Keywords : berry processing; freezing; drying; lyophilization; microwave vacuum drying; osmotic dehydration; environmental impact; food engineering; Agriculture and Food Sciences;

    Abstract : From all the wild berries that grow in Sweden only 2-5% is utilized (RISE, 2022). The United Nation has 17 goals for sustainable development, and many of those goals are related to sustainable food production (United Nations, 2022). READ MORE

  5. 4. Packaging for Plant-based protein diets - Exploring the requirements from the consumer and industry perspective

    University essay from Lunds universitet/Förpackningslogistik

    Author : Revathi Saravana Kumar; [2021]
    Keywords : Technology and Engineering;

    Abstract : The sustainable production and consumption of foods is gaining traction and globally, it is believed that there is nutritional transitional taking place from animal-based protein to plant-based protein. Product requirements, supply chain conditions, and consumption patterns for animal-based proteins and plant-based proteins will vary. READ MORE

  6. 5. New Concept Development of a Blood Glucose-Balancing Functional Beverage

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

    Author : Fiona Ernesta; [2021]
    Keywords : nordic berries; blood-glucose; functional beverage; food engineering; Technology and Engineering;

    Abstract : Type 2 Diabetes Mellitus (T2DM) have known to be one of the most common degenerative diseases which highly correlate with lifestyle, including consumption habits. It cannot be denied that the availability and accessibility to high processed food, high in carbohydrates play an important role on increasing the risk of T2DM. READ MORE