Essays about: "Oat protein"
Showing result 6 - 10 of 29 essays containing the words Oat protein.
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6. Product development of side-stream press cake through fermentation
University essay from Lunds universitet/Livsmedelsteknik och nutrition (master)Abstract : People in the EU are increasingly turning towards eating more plant-based foods with a lower climate impact than meat and dairy products. The subsequent increase in the production of plant-based products has resulted in large volumes of side-stream press cake, which up until now has mainly been used for animal fodder. READ MORE
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7. Effect of High-Pressure Homogenization and Heat Treatment on the Emulsification Properties of Oat Protein Concentrate
University essay from Lunds universitet/Livsmedelsteknik och nutrition (master)Abstract : This master thesis project was performed in collaboration with an agricultural cooperative Lantmännen Oats AB, who has developed a dry protein powder concentrate PrOatein™. The powder consists of oat proteins, dextrins, lipids and β-glucans. READ MORE
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8. Alkaline Protein Extraction of Oat Bran and Oat Endosperm Flour - the Effect of pH during Extraction and Precipitation
University essay from Lunds universitet/Livsmedelsteknik och nutrition (master)Abstract : An increased understanding of the negative impacts of animal-based proteins, on both environment and health, has led to a rise in the demand for plant-based proteins. To meet the demands, conventional crops must be efficiently utilized. READ MORE
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9. How do different ingredients affect the fermentation time and structure of plant-based yoghurt-like products?
University essay from Lunds universitet/Livsmedelsteknik och nutrition (master)Abstract : The market of plant based dairy alternatives such as yoghurt alternatives continues to grow as more information on the environmental impact of traditional dairy products become available. The plant-based yoghurt alternatives come with a new set of problems, including longer fermentation times and poor gel structure formation. READ MORE
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10. Exploring Swedish Oat (Avena sativa) Genetic History - from AD 1440 to today
University essay from Uppsala universitet/Institutionen för biologisk grundutbildningAbstract : Oats (Avena sativa) have been one of the most important cereals in Swedish crop history, completely dominating domestic cereal production in the 19th and early 20th centuries. During this time, oats were mainly used as horse feed and since then, production has decreased with decreased use of horses. READ MORE
