Essays about: "Sensory science"

Showing result 21 - 25 of 65 essays containing the words Sensory science.

  1. 21. Implementation of HACCP plan for blue-mould tofu with focus on microbial hazards

    University essay from SLU/Department of Molecular Sciences

    Author : Agata Sapieja; [2017]
    Keywords : HACCP; food safety; foodborne pathogens; tofu; cheese;

    Abstract : There is an increased request for vegan alternatives among consumers. This may depend on several factors, in many cases related to health and ethics. Food safety is very important to achieve in food production and there are several food safety management systems that can be applied to ensure that the food can be considered safe. READ MORE

  3. 22. Promenadmiljöns betydelse vid problemlösning

    University essay from SLU/Dept. of People and Society

    Author : Kristina Levén; [2016]
    Keywords : natur; promenad; problemlösning; kognition;

    Abstract : Studiens syfte var att undersöka vilka egenskaper i promenadmiljön som upplevs stödjande vid problemlösning. Studien är kvalitativ och tre olika metoder har använts vid datainsamlingen; semistrukturerade intervjuer, gåtur med fotografering samt en skriftlig fotoenkät. READ MORE

  4. 23. Sodium reduction in emulsion-type sausage

    University essay from SLU/Dept. of Food Science

    Author : Lisa Skogsberg; [2016]
    Keywords : salt; sodium reduction; potassium chloride; substitution; sausage;

    Abstract : Sodium chloride (salt) is consumed in varying amounts between individuals and popula-tions worldwide, but the consumption is generally higher than the recommended intake in many parts of the world. Research has shown that high sodium consumption is associated with increased blood pressure and we are therefore recommended to consume less sodium. READ MORE

  5. 24. Technical and sensory improvements of a product containing pickled herring in thick sauce

    University essay from SLU/Dept. of Food Science

    Author : Charlotte Svedberg; [2016]
    Keywords : product development; clupea harengus; sauce consistency; sensory analysis; rheology; xanthan gum; hydrocolloid;

    Abstract : Herring aimed to be pickled is first marinated in a salt and acidic brine. The marinating process is crucial for preservation and for development of the flavor characteristic for pickled herring. Yet, a strong taste of salt and acid itself is not desired within the final product. READ MORE

  6. 25. Ice cider product development : effects of concentration, yeast strains and processing conditions on biochemical and sensory quality traits

    University essay from SLU/Dept. of Food Science

    Author : Lisa Åkerman; [2016]
    Keywords : ice cider; apple; fermentation; cryoconcentration; yeast;

    Abstract : Ice cider is produced by fermenting apple juice that has been concentrated by freezing (cryoconcentration or cryoextraction). Ice cider is more a sweet wine than a cider, with an intense apple flavour and sweetness, and acidity to balance the flavours. READ MORE