Essays about: "Sourdough"

Showing result 1 - 5 of 7 essays containing the word Sourdough.

  1. 1. Waste or Want: Does processing have an effect on the desirability of upcycled food products? : a Swedish consumer acceptance study

    University essay from SLU/Department of Molecular Sciences

    Author : Joséphine Lefrancq Fröjd; [2024]
    Keywords : Upcycled foods; food processing; consumer acceptance; contingent valuation method; consumer behavior;

    Abstract : Food waste presents a significant obstacle to the food system’s transition to sustainability. With an ability to mitigate industrial food waste and its effects, the concept of upcycled food aims to safely adapt elements from the waste streams for human consumption by transforming them into ingredients to be used in novel ‘upcycled’ food products. READ MORE

  3. 2. γ-aminobutyric acid Rich Foods : methods for production and the effects of intake

    University essay from SLU/Department of Molecular Sciences

    Author : Agnes Sjöblom; [2021]
    Keywords : gamma-aminobutyric acid; GABA; GABA tea; fermentation; functional food; probiotics; lactic acid bacteria;

    Abstract : The current widespread interest in healthy lifestyle creates a demand for functional foods. New nutritious food products and supplements are launched on the market and products enriched with γ-aminobutyric acid (GABA) constitutes some of them. γ-aminobutyric acid is a widely present amino acid in plants, animals, fungi and microorganisms. READ MORE

  4. 3. Development of a Universal Method of Measuring Macromolecules in Oats.

    University essay from Lunds universitet/Tillämpad biokemi; Lunds universitet/Beräkningskemi

    Author : Pontus Ågren; [2019]
    Keywords : Oat; mutation breeding; storage; applied biochemistry; Agriculture and Food Sciences;

    Abstract : The breeding of agricultural food crops has been of imperative importance for thousands of years and remains so today, with new methods being developed regularly. Some of these newer methods have some legal difficulties, forcing scientists to stay with the older, reliable yet slower methods. READ MORE

  5. 4. Acrylamide in oat products : a literature survey

    University essay from SLU/Department of Molecular Sciences

    Author : Edvin Nåbo; [2019]
    Keywords : oats; acrylamide; free asparagine;

    Abstract : Acrylamide can be formed during heating of cereals. Oats have the second highest acrylamide forming potential of rye, wheat, barley and oats. Several studies have found high levels of acrylamide in oat products that exceed the benchmark limits within the EU. These limits might be strict limits in future which every food producer needs to follow. READ MORE

  6. 5. 3 in 1 Bread : Functional, bioavailable and meeting the health claims – how difficult can it be?

    University essay from SLU/Dept. of Food Science

    Author : Becky Leung; [2012]
    Keywords : Iron; Iodine; Folate; Bioavailability; Bread; Yeast; Sourdough; Cereal; Health claims;

    Abstract : Habitual consumption of inappropriate diets has not only been associated with insuf-ficient intake of micronutrients, but also increases risk factors for many chronic dis-eases such as obesity, diabetes and cardiovascular diseases etc. In the field of food science, new opportunities have evoked where advanced food technology and nutri-tional science have been combined to develop functional food, which is food products with the purpose to bring the gap between food and health closer. READ MORE