Essays about: "PDCAAS"
Found 4 essays containing the word PDCAAS.
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1. Properties & Stability of Hybrid Pea-Dairy Protein Formulas
University essay from Lunds universitet/FörpackningslogistikAbstract : 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
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2. Solid-state fermentation of the microalgae Scenedesmus sp. for improved conservation and protein digestibility
University essay from Lunds universitet/Bioteknik; Lunds universitet/Bioteknik (master)Abstract : As part of a research grant aimed at producing chicken feed from the novel microalgae Scenedesmus sp., called the ReMAPP project, this thesis investigates opportunities to increase the conservation potential and protein digestibility utilizing solid-state lactic acid fermentation and commercial enzyme additives. READ MORE
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3. Development of a Semisolid Baobab-based Protein Snack
University essay from Lunds universitet/Livsmedelsteknik och nutrition (master)Abstract : This thesis was done in collaboration with the department of Food Technology at LTH, Aventure AB, and Arwa Foodtech AB. The aim of the project was to develop the base for a baobab based, spoonable protein snack, comparable to quarg but free from ingredients of animal origin. READ MORE
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4. Functional properties of legume proteins compared to egg proteins and their potential as egg replacers in vegan food
University essay from SLU/Dept. of Food ScienceAbstract : Egg protein is used in a variety of food products due to its excellent functional properties (solubility, emulsification, foaming and gelling) and protein quality. Concerns about high cholesterol, allergies, animal welfare, high food costs, as well as the food productions negative impact on the environment has led to an increased interest in alternative protein sources that can act as egg replacers in food. READ MORE