Essays about: "added sugar"

Showing result 16 - 20 of 30 essays containing the words added sugar.

  1. 16. En marknadsanalys om hållbar glasskonsumtion : en kvalitativ studie om utbudet av glassar på svensk marknad och hur glassföretagen profilerar sig inom hållbarhetssegmentet

    University essay from SLU/Dept. of Economics

    Author : Michaela Lagerqvist; [2019]
    Keywords : glass; marknadsföring; segmentering; målmarknadsföring; targeting; positionering; profilering; social hållbarhet; ekologisk hållbarhet; ekonomisk hållbarhet;

    Abstract : Trots ökad vetskap om kostens påverkan på vår hälsa lider många av diabetes typ 2, och hjärtoch kärlsjukdomar är idag den vanligaste dödsorsaken i Sverige. Detta påvisar att det behöver skapas en större medvetenhet kring kostens effekter, parallellt med ett bredare utbud av hållbara matvaror på marknaden. READ MORE

  3. 17. How is sugar replaced by other ingredients in products labelled with "no added sugar" and how does this affect the energy, fat, carbohydrate, sugar and protein content?

    University essay from SLU/Department of Molecular Sciences

    Author : Stina Bladin; [2018]
    Keywords : sugars; added sugar; free sugar; food labelling; sweeteners; energy; obesity;

    Abstract : Labels such as “no added sugar” is commonly used by food manufacturers and consumers may think that these products are healthier than similar products that contain “added sugar”. To recreate the sweet taste, the mouthfeel and texture in products with “no added sugar”, some other kind of ingredients need to be added. READ MORE

  4. 18. Mayonnaise: Quality and Catastrophic Phase Inversion

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

    Author : Ebba Widerström; Rebecca Öhman; [2017]
    Keywords : Mayonnaise; catastrophic phase inversion; quality; Technology and Engineering;

    Abstract : In industrial production of mayonnaise it is important to both get a product of high quality and to avoid phase inversion. To investigate how the quality and phase inversion point are affected by changes in the production, a high shear mixer and an immersion blender were used to make mayonnaise. READ MORE

  5. 19. The effect of mechanical shear in ambient yoghurt

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

    Author : Emilia Magdaleno Morales Henrysson; [2016]
    Keywords : long life yoghurt; stabilizers; viscosity; Yogurt; shear rate; food technology; livsmedelsteknologi; Technology and Engineering; Agriculture and Food Sciences;

    Abstract : Yoghurt is a fermented product form the milk, well known in the world. The fermentation is carried out by Lactic acid bacteria (LAB). The most common are Streptococcus thermophilus and lactobacillus bulgaricus, these bacteria make the milk acid, generating a disturbance in the casein micelles making a solid mass called coagulum. READ MORE

  6. 20. SURFACE RHEOLOGY OF MILK SERUM PROTEIN-LACTOSE SYSTEM - IMPACT ON PARTICLE MORPHOLOGY AFTER SPRAY DRYING

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

    Author : Kadri Kraft; [2016]
    Keywords : surface pressure; surface tension; particle morphology; rheology; spray drying; milk serum proteins; whey; milk serum; milk; dairy powders; dairy products; powder; proteins; food engineering; livsmedelsteknik; Technology and Engineering;

    Abstract : Nowadays dairy powders are common products and their market share is increasing. Dairy powders are produced for various reasons, such as to reduce the transportation cost, handle seasonal variation in milk or to valorise the by-products of the production. READ MORE