Essays about: "Smak"

Showing result 6 - 10 of 124 essays containing the word Smak.

  1. 6. Mildly nutritious or mild and nutritious : a study on the effect of low phenolic content in wheat and rye kernels and its sensory effect on whole grain breads

    University essay from SLU/Department of Molecular Sciences

    Author : Julia Kullberg; [2023]
    Keywords : White rye; white wheat; low phenolic flour;

    Abstract : Recent studies on the dietary habits of the Swedish population show that only 30% reaches the recommended levels of dietary fibres. As a high fiber intake is associated with health benefits and a decrease in the risk of developing lifestyle disease, there may be a need for new types of fibre and wholegrain products. READ MORE

  3. 7. Technical Aspects of Plant-based Protein Coagulation for Cheese Analogues

    University essay from SLU/Department of Molecular Sciences

    Author : Fardos Dana El Soudi; [2023]
    Keywords : Cheese analogues; Coagulation; Fava Bean; Plant-based; Protein; Soybean and Sustainability.;

    Abstract : This report highlights the importance of exploring alternative protein sources to produce sustainable and nutritious cheese analogues. Using legumes such as soybeans and fava beans can be a crucial step towards reducing our reliance on animal products. While also staying within the planetary boundaries, in line with the United Nations global goals. READ MORE

  4. 8. Production, utilization and implementation of coconut charcoal in rural Mozambique: As a clean cooking fuel and a way to improve economic empowerment of women in Linga Linga

    University essay from Lunds universitet/Institutionen för energivetenskaper

    Author : Ina Johnsson; [2023]
    Keywords : Mozambique; Health; Charcoal; Coconut; Cooking Fuel; Implementation; Lifeworld; Colonialism; Earth and Environmental Sciences;

    Abstract : Luftförorening är ett globalt hälsoproblem och i Moçambique orsakas inomhusluftförorening främst av matlagning över öppen eld. Denna studie undersöker potentialen hos kokosnötskol som en renare bränslekälla för matlagning och som en möjlig inkomstkälla för kvinnor i byn Linga Linga, Moçambique. READ MORE

  5. 9. Exploring the Potential Plant Proteins as Structuring Agents: Designing Plant Based Alternatives to Dairy Products

    University essay from KTH/Industriell bioteknologi

    Author : Sophie Elväng; [2023]
    Keywords : Pulses protein; protein concentrate; gels; solubility; emulsions; Baljväxter; proteinkoncentrat; gel; löslighet; emulsion;

    Abstract : Dagens livsmedelsindustri genomgår just nu ett skifte mot mer hållbara lösningar. Ett område som kräver större fokus är utveckling av växtbaserade substitut för kött- och mjölkprodukter. Den största utmaningen här är att utveckla produkter med näringsinnehåll, textur och smak som efterliknar de animaliska produkterna. READ MORE

  6. 10. Determining caffeine and 3-caffeoylquinic acid content in artisanal processed specialty coffee varieties with different roasting grades, origins, and brewing methods

    University essay from Linnéuniversitetet/Institutionen för kemi och biomedicin (KOB)

    Author : Oliver Mihajlovic; [2023]
    Keywords : kaffeanalys; koffein; klorogensyra; HPLC; analytisk kemi;

    Abstract : Coffee is one of the most consumed beverages in the world, with about 10 million tons of coffee consumed in 2021. There are a lot of steps between the coffee tree and served beverage, as there are several processing methods each contributing to differences in fragrance, aroma, and acidity. READ MORE