Essays about: "Taste"

Showing result 16 - 20 of 336 essays containing the word Taste.

  1. 16. Shelf-life study of rice pudding: Differences in assorted rice varieties and how they change in texture over time

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

    Author : Johanna Bengtsson; [2023]
    Keywords : food engineering; rice starch; rice texture analysis; Technology and Engineering; Agriculture and Food Sciences;

    Abstract : This master thesis was performed in collaboration with Orkla Foods Sweden AB. The aim of the study was to investigate rice pudding and how storage time affects the texture properties of the rice grains inside the pudding, and if this could be related to some of the properties of the raw rice. READ MORE

  3. 17. Do you purchase you-products? A quantitative study analyzing the mediating effects of self-congruence and satisfaction on the purchase intention of masstige home goods

    University essay from Handelshögskolan i Stockholm/Institutionen för marknadsföring och strategi

    Author : Kajsa Dahlberg; Vilgot Bergmark; [2023]
    Keywords : Masstige; Self-congruence; Purchase intention; Consumer behavior; Everyday products;

    Abstract : In contrast to earlier times, middle-class consumers are now more inclined to purchase products that offer superior quality and taste. The new middle segment is called "masstige" as it bridges the "mass" production of "prestige" items. READ MORE

  4. 18. Knockout of transcription factor MYB28 by CRISPR/Cas9 for reducing glucosinolate content in rapeseed (Brassica napus L.)

    University essay from SLU/Dept. of Plant Breeding (from 130101)

    Author : Anusha Harshani Bogahawatta; [2023]
    Keywords : CRISPR Cas9; Glucosinolates; ; MYB28; protoplast; ; rapeseed; ; ribonucleoprotein; ; transcription factor;

    Abstract : Rapeseed cake is a protein-rich by-product from the rapeseed oil extraction process. It contains high levels of glucosinolates (GSLs), which possess anti-nutritional functions after being hydrolyzed. Moreover, the hydrolyzed products of GSLs produce an extremely bitter taste. READ MORE

  5. 19. 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. 20. Improving the sensorial properties of pea protein through fermentation

    University essay from Lunds universitet/Förpackningslogistik

    Author : Antonios Stamatakis; [2023]
    Keywords : Lactic acid fermentation; fermented pea powder; cultures and screening; physicochemical properties; sensory analysis.; Agriculture and Food Sciences;

    Abstract : Lactic acid fermentation has been a widely used process for many years, offering nutritional and sensory benefits to plant proteins. In this study, the objective was to produce a fermented pea powder with enhanced sensory properties by combining previous research from FrieslandCampina. READ MORE