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Showing result 1 - 5 of 18 essays matching the above criteria.

  1. 1. Accelerating Techniques for Whisky Maturation : Effect of heat, iron and light on the maturation process

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

    Author : Cihao Chen; [2022]
    Keywords : Food technology; whisky; oak; phenolic compounds; HPLC-DAD; Technology and Engineering;

    Abstract : The maturation of whisky is a long and complex process, the extremely long waiting time causes a large cost for new whisky distilleries, and without sufficient funding, it is hard to start a whisky business. To produce satisfying whisky products within the short term, accelerating the reaction during aging provides a promising approach. READ MORE

  3. 2. Compositional analysis of the Andean fruit Pouteria Lucuma : a comparison of different physical forms (powder, frozen pulp and fresh pulp)

    University essay from SLU/Department of Molecular Sciences

    Author : Elsa Ramberg; [2022]
    Keywords : Pouteria Lucuma; Powder; frozen pulp; fresh pulp; Total phenolic compounds; Antioxidant capacity; D-glucose; D-fructose and Sucrose.;

    Abstract : Lucuma (Pouteria Lucuma), an ancient fruit from the Andes, is now increasing in popularity in the global West due to the characteristic flavour and nutritional composition (e.g. high in fibres and phenolic compounds). The shelf life of the fresh fruit is short, therefore it is mainly used as frozen pulp or powder. READ MORE

  4. 3. Alkaline wet oxidation of biorefinery lignin from wheat straw

    University essay from Lunds universitet/Kemiteknik (CI)

    Author : Maja Lindblad; [2021]
    Keywords : alkaline wet oxidation; lignin oxidation; wheat straw; chemical pretreatment; biorefinery lignin; anaerobic digestion; response surface-modelling; chemical engineering; Technology and Engineering;

    Abstract : Climate change and depletion of fossil resources have generated a need for energy production based on renewable resources such as lignocellulosic biomass. Agricultural residues, like wheat straw, is lignocellulosic biomass that could contribute to the energy supply if it was used for biogas production. READ MORE

  5. 4. Soaking and fermentation of Lupin seeds to improve their nutritional properties

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

    Author : Luut Hermans; [2020]
    Keywords : Lupin; Fermentation; Soaking; Dehulling; Phytate; Phenols; Total phenolic content; Protein; Food technology; Livsmedelsteknologi; Technology and Engineering;

    Abstract : Lupin seeds contain like many other grains and legumes the mineral inhibitor phytate. The presence of this anti-nutrient decreases the bioavailability of minerals such as zinc and iron. READ MORE

  6. 5. Cascade Valorization of Apple Pomace into Polyphenols and Pectins by Green Extraction Processes

    University essay from KTH/Glykovetenskap

    Author : Teodóra Gál; [2020]
    Keywords : pectin; subcritical water extraction; apple pomace; phenolic compounds; antioxidant activity; pektin; extraktion med subkritiskt vatten; äpple press; fenoliska ämne; antioxiderande aktivitet;

    Abstract : I det här projektet extraherades värdefulla komponenter från äpple-pomace som är en restprodukt från cidertillverkning. Restprodukten var tillhandahållen av en svensk cidertillverkare. Extraktionen fokuserades mot pektin och fenolföreningar som uppvisar antioxiderande aktivitet. READ MORE