Essays about: "Oat protein"
Showing result 11 - 15 of 29 essays containing the words Oat protein.
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11. Functionality of oat based food ingredients
University essay from Lunds universitet/Livsmedelsteknik och nutrition (master)Abstract : This master thesis work was performed in collaboration with the agricultural cooperative Lantmännen. With the ambition to take a world leading role in the development of unique products based on oats, Lantmännen has developed two oat based powders; one protein powder, PrOatein™, and one β-glucan powder, PromOat®. READ MORE
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12. Screening of starter cultures for oat-based non-dairy yoghurt
University essay from SLU/Department of Molecular SciencesAbstract : In this project a selection of different starter cultures was used to ferment oat-based yoghurt made with different plant proteins. The fermentation capacity of the starter cultures was investigated by continuous monitoring of the pH during the fermentation process of the yoghurts. READ MORE
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13. Development of a Universal Method of Measuring Macromolecules in Oats.
University essay from Lunds universitet/Tillämpad biokemi; Lunds universitet/BeräkningskemiAbstract : The breeding of agricultural food crops has been of imperative importance for thousands of years and remains so today, with new methods being developed regularly. Some of these newer methods have some legal difficulties, forcing scientists to stay with the older, reliable yet slower methods. READ MORE
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14. Comparison between conventional (animal origin) milk and milk from plant kingdom
University essay from SLU/Department of Molecular SciencesAbstract : Plant-based milks are an emerging market, often used as a substitute to bovine milk. The purpose for choosing a plant-based milk can be due to medical reasons such as milk-protein allergy and lactose intolerance. Lifestyle choices such as a thrive to-wards a vegan diet can be another factor. READ MORE
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15. Development of a Vegan, Protein-Rich, Probiotic Beverage
University essay from Lunds universitet/Livsmedelsteknik och nutrition (master)Abstract : This project aimed to develop a vegan high-protein probiotic drink with two different tastes. The protein used should have similar quality as whey, amino acid score (AAS) 1.0. One aim was also to detect necessary processing steps. READ MORE