Essays about: "Shelf life food"

Showing result 1 - 5 of 99 essays containing the words Shelf life food.

1. 1. Sustainable food packaging based on polyhydroxyalkanoate

   University essay from Högskolan i Borås/Akademin för textil, teknik och ekonomi

   Author : Safana Al-Ashor; [2024]
   Keywords : Biopolymers; Sustainable food packaging; Circular economy; Biobased and biodegradable materials; Food packaging; Processing technologies; Food quality; Shelf-life;

   Abstract : The Norwegian Food Research Institute (Nofima) and the University of Borås worked together to develop this project. The commonly used packaging materials pose a serious threat to the environment, as they are produced from nonrenewable crude oil and cannot decompose naturally. READ MORE

3. 2. Formulation and characterisation of novel edible-packaging for fruits and vegetables

   University essay from Lunds universitet/Livsmedelsteknik och nutrition (master)

   Author : Lola Sutton; Katerina Papa; [2023]
   Keywords : algae; edible packaging; carrageenan; cucumber; REL; oxidative stress; antioxidants; food engineering; Technology and Engineering;

   Abstract : This master's thesis investigated the potential of algae raw materials, specifically k-carrageenan and to a lesser extent alginate, as film-forming ingredients for the development of a novel edible packaging solutions. The project involved the testing and characterisation of several active ingredients of algal and plant origins both as extracts and as ingredients in films. READ MORE

4. 3. Varnishing of Fiber-based Closures

   University essay from Lunds universitet/Förpackningslogistik

   Author : Nisha Sunil David; [2023]
   Keywords : Varnishing; fiber-based closures; water-based spray coating; packaging; repulpability ; Technology and Engineering;

   Abstract : This research aims to investigate water-based varnishes and technologies to coat fiber-based closures to attain water barrier properties. To ensure recyclability the repulpability of coated and uncoated lids is tested. The research approach is exploratory. READ MORE

5. 4. Addition of PromOat Beta-Glucan and Guar-gum to Gluten- Free Wheat Starch Pan Bread to increase Fiber while maintaining the Quality in Texture

   University essay from Lunds universitet/Livsmedelsteknik och nutrition (master)

   Author : Devika Singh; [2023]
   Keywords : Gluten-Free bread; PromOat; Guar-Gum; Food technology; Technology and Engineering;

   Abstract : Gluten-free products have gained great attention in the last few years due to the growing incidence of celiac disease and the intolerance to gluten. The project is aimed to investigate the effects of adding PromOat, a good source of B-glucan to increase the fiber content and Guar-Gum to overcome the textural deformities in the gluten-free wheat starch Pan bread. READ MORE

6. 5. Investigation of the impact of different sugar compositions on the moisture absorption of hard candy when exposed to a humid environment

   University essay from Lunds universitet/Livsmedelsteknik och nutrition (master)

   Author : Gila van den Eijnde; [2023]
   Keywords : Hard candy; Sugar composition; Hygroscopicity; Moisture absorption; Shelf life; Product stability; Food technology; Technology and Engineering;

   Abstract : Hard candy is hygroscopic, implying that hard candy readily absorbs moisture from the environment, resulting in adverse changes in the texture and appearance of the candy. This thesis investigates the impact of different sugar compositions on the moisture absorption of hard candy when exposed to a humid environment. READ MORE