Essays about: "Product Quality and Nutritional Content"

Showing result 6 - 10 of 10 essays containing the words Product Quality and Nutritional Content.

1. 6. Comparison between conventional (animal origin) milk and milk from plant kingdom

   University essay from SLU/Department of Molecular Sciences

   Author : Louise Helsing; [2019]
   Keywords : milk; bovine; plant-based drink; plant-based beverages; bovine milk; plant-based milk; environmental impact; nutritional value; production process;

   Abstract : 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

3. 7. The effects on animal welfare, production and economy when using feed blocks for sheep

   University essay from SLU/Dept. of Animal Environment and Health

   Author : Ebba Ekholm; [2019]
   Keywords : feed blocks; sheep; ewes; growing lambs; economy; welfare; health; production;

   Abstract : Feed blocks are a feed product where certain ingredients are mixed together, to createa solid block. The goal is to provide the animals with a small supply of nutrients at atime, such as energy, protein and minerals. In large sheep countries like the UK, thefeed blocks fill a function under certain conditions. READ MORE

4. 8. Fouling Dependency of Air in Dairy Processing

   University essay from Lunds universitet/Kemiteknik (CI)

   Author : Erik Lorin; [2018]
   Keywords : Fouling; Dairy; UHT; Bubble; Bubble induced fouling; Drying; THE; Dairy Processing; Processing; Bubble Nucleation; Differential Pressure; Oxygen sensors; chemical engineering; kemiteknik; Agriculture and Food Sciences; Chemistry; Technology and Engineering;

   Abstract : In this master thesis project, the formation of fouling on heat exchanger surfaces in dairy processing and mainly the influence of air was examined. Based on prior experimental findings regarding the influence of air bubbles in combination with calculations based on solubility properties of air in milk, a hypothesis was stated. READ MORE

5. 9. A research of consumer attitudes to fruit snacks : A study of Thai consumers’ attitudes toward vacuum fried crispy fruits

   University essay from Akademin för hållbar samhälls- och teknikutveckling

   Author : Montira Tandhansakul; Nuttawat Preechavibul; [2011]
   Keywords : Snack fruits; Product Development; Consumer Behavior; Product Quality and Nutritional Content;

   Abstract : Title: A research of consumer attitudes to fruit snacks : A study of Thai consumers‟ attitudes toward vacuum fried crispy fruits Problem : How should Thai snack companies create their appropriate marketing planning of vacuum fried crispy fruits for satisfying Thai target consumer? Purpose: To investigate the Thai consumers‟ attitudes towards the vacuum fried crispy fruits that will be beneficial in creating the appropriate marketing planning as well as to recommend the potential marketing mix of this product to Thai snack companies Method: The research technique used in this study is mainly based on the quantitative method. By mailing the 400 surveys to the Thai respondents in Bangkok, the data will be collected and evaluated by using the statistic software program as well as using the secondary data to be a supportive source in this research. READ MORE

6. 10. Fermenterat blötfoder till gris

   University essay from SLU/Dept. of Animal Nutrition and Management

   Author : Jenny Karlsson; [2009]
   Keywords : fermenterat blötfoder; gris; tillväxt; hälsa; mjölksyra; smaklighet; näringsinnehåll;

   Abstract : The purpose of this literature study was to examine what kind of composition fermented liquidfeed can have, what a desired composition is and possible advantages and disadvantages onhealth and growth performance of the pig. A well fermented liquid feed is characterized by a lowpH (... READ MORE