Essays about: "Master Thesis probiotic"
Showing result 1 - 5 of 8 essays containing the words Master Thesis probiotic.
-
1. Development of a defined minimal culture medium for Prevotella copri DSM 18205
University essay from Lunds universitet/Bioteknik (master); Lunds universitet/Bioteknik (CI)Abstract : The human gut microbiota is involved in the host’s health and disease. There has been growing interest in the next generation probiotic candidate Prevotella copri, which plays a beneficial role in glucose metabolism. READ MORE
-
2. Physico-Chemical Properties, Probiotic Survival and Sensory Acceptability of a Liquid Oats-Based Beverage
University essay from Lunds universitet/Livsmedelsteknik och nutrition (master)Abstract : In the present thesis were studied oat based real fruit puree products. The aim was to create a new synbiotic beverage by combining the health benefits of the probiotic bacterial strain with the prebiotic ones derived from the β-glucans in oats. READ MORE
-
3. Optimization of ingredients for Lactobacillus fermented beverages
University essay from Lunds universitet/Livsmedelsteknik och nutrition (master)Abstract : The ingredients generally used in the fermentation of probiotics tend to give an off-flavour to the fermentation product which is not ideal when producing e.g. fruit drinks. READ MORE
-
4. Inhibiting malate metabolism in L. plantarum 299v by introducing lactic acid in ProViva apple drinks
University essay from Lunds universitet/Livsmedelsteknik och nutrition (master)Abstract : This master thesis aimed to evaluate the possibilities of inhibition of Lactobacillus plantarum 299v metabolism of malate by introduction of lactic acid in ProViva apple drinks. The malate metabolism of L. READ MORE
-
5. Development of a bean beverage - the effect of different treatments on sensory properties and nutritional content
University essay from Lunds universitet/Livsmedelsteknik och nutrition (master)Abstract : This master thesis aimed at exploring different methods of producing a beverage based on Lantmännen’s Swedish grown white beans. A flour was milled from beans that had been soaked and boiled in order to inactivate antinutrients such as lectins, trypsin inhibitors and phytic acid, and subsequently dried and milled. READ MORE