Essays about: "Total phenolic content"

Showing result 6 - 10 of 18 essays containing the words Total phenolic content.

  1. 6. Optimization of Protein Recovery Process from Rapeseed Cake

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

    Author : Manav Pillai; [2020]
    Keywords : Rapeseed; Food; Protein; Leaching; Recovery; Precipitation; Food engineering; Livsmedelsteknik; Agriculture and Food Sciences; Technology and Engineering;

    Abstract : The need for sustainable sources of food is brought about by the never-ending exploitation of natural resource that our planet has provided. The heavy dependence on animal-based foods for protein has led to major depletion of the earth’s resources. READ MORE

  3. 7. The impact of the pulping process on the properties of lignin nanoparticles

    University essay from KTH/Skolan för kemi, bioteknologi och hälsa (CBH)

    Author : Kristoffer Guthenberg; [2020]
    Keywords : Lignin; Nano; Nanoparticles; Extraction; Kraft; Organosolv; Softwood; Properties;

    Abstract : Lignin valorization is a key component of the total utilization of biomass in the biorefinery industry. Lignin has seen some use in several different applications, but a breakthrough is still yet to happen, and there is still a need to find more areas where lignin can be used as an alternative feedstock or as the main component. READ MORE

  4. 8. Phenolic compounds in Fagopyrum sp. grains (buckwheat) : profile, bioactivity and effect of processing

    University essay from SLU/Department of Molecular Sciences

    Author : Agnes Wahlsten; [2019]
    Keywords : Buckwheat; Fagopyrum esculentum; Fagopyrum tartari- cum; rutin; quercetin; total phenolic content; gluten-free; functional foods; antioxidants;

    Abstract : This study aimed to investigate the health benefits related to chemical com-pounds found in buckwheat cultivars. Factors influencing the presence of bioactive compounds with assumed health effects were examined. Two spe-cies of buckwheat, Fagopyrum esculentum (common buckwheat) and Fag-opyrum Tartaricum (tartary buckwheat) were evaluated. READ MORE

  5. 9. Identification of Phenolic Compounds in Quinoa Milk Fermented with Lactic Acid Bacteria Strains

    University essay from Lunds universitet/Avdelningen för livsmedel och läkemedel

    Author : Tawanda Mandoga; [2018]
    Keywords : Inocolum; Fermented quinoa milk; Polyphenols compounds; Antioxidant evaluation; Food technology; Technology and Engineering;

    Abstract : Phenolic compounds, abundant in plants, are of significant interest and are increasingly becoming a subject of intensive research due to their bioactive properties such as antioxidant activity. The objective of this study was to identify phenolic compounds present in formulated quinoa milk fermented by two probiotic bacteria strains; Lactobacillus pentosus and Pediococcus pentosaceous by HPLC and evaluate their antioxidant capacity. READ MORE

  6. 10. Inhibiting malate metabolism in L. plantarum 299v by introducing lactic acid in ProViva apple drinks

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

    Author : Madeleine Göransson; [2016]
    Keywords : Microbiology; Product development; Lactic acid; Lactobacillus plantarum 299v; ProViva Apple drink; Preservative; food technology; livsmedelsteknologi; Technology and Engineering;

    Abstract : This master thesis aimed to evaluate the possibilities of inhibition of Lactobacillus plantarum 299v metabolism of malate by introduction of lactic acid in ProViva apple drinks. The malate metabolism of L. READ MORE