Essays about: "bröd"

Showing result 11 - 15 of 37 essays containing the word bröd.

  1. 11. Evaluating Sugar Signaling during Xylose Oxidation in Saccharomyces cerevisiae

    University essay from Lunds universitet/Teknisk mikrobiologi

    Author : Viktor Persson; [2020]
    Keywords : Saccharomyces cerevisiae; yeast; xylose oxidation; sugar signaling; biosensor; applied microbiology; teknisk mikrobiologi; Technology and Engineering;

    Abstract : The sugar signaling state of cells oxidizing xylose was investigated through the chromosomal integration of the Weimberg pathway into previously established biosensor strains capable of monitoring the Snf3p/Rgt2p, SNF1/Mig1p, and cAMP/PKA pathways through the expression of HXT1, SUC2, and TPS1, respectively. Ultimately, two new strains were successfully developed containing both the Weimberg pathway and a biosensor for either HXT1 (TMB CB 112) or TPS1 (TMB CB 117). READ MORE

  3. 12. Scrape off or throw away? : consumer attitudes to mouldy foods at home

    University essay from SLU/Department of Molecular Sciences

    Author : Lotta Jonasson; [2020]
    Keywords : mould; survey; consumer; food waste; mycotoxin;

    Abstract : Knowledge about how consumers handle mouldy food products at home is limited. It is of interest to investigate these aspects more closely, since some moulds can produce mycotoxins and other secondary metabolites that could be harmful to human health. READ MORE

  4. 13. Attempt to increasing freshness in gluten-free tin bread by adding distilled monoglycerides, α-amylase and glucose oxidase

    University essay from SLU/Department of Molecular Sciences

    Author : Alies Hellsten; [2019]
    Keywords : Emulsifier; α-amylase; glucose oxidase; gluten-free bread; freshness;

    Abstract : The market for gluten-free products is still developing and producers seek to offer consumers products as close to standard market products as possible. Therefore, product development of textural and sensory issues in gluten-free bread is crucial for the industry. READ MORE

  5. 14. Texture analysis of a fungal fermented product as a meat substitute

    University essay from Högskolan i Borås/Akademin för textil, teknik och ekonomi

    Author : Julia Börjesson; Kerstin Meddings; [2019]
    Keywords : Neurospora intermedia; Rhizopus oryzae; fermenterat köttsubstitut; texturanalys;

    Abstract : Jordens befolkning förväntas ha överstigit 9 miljarder till 2050, vilket leder till en ökning av matbehov med 70%. Ungefär en tredjedel av all producerad mat slängs idag, speciellt grönsaker, bröd och annan mat med kort hållbarhetsdatum. READ MORE

  6. 15. Går det att odla ekologiskt vårvete för hantverksmässig bakning i Jämtlands län?

    University essay from SLU/Dept. of Agricultural Research for Northern Sweden

    Author : Amanda Halvarsson; [2018]
    Keywords : vårvete; lantvetesorter; bakegenskaper; vetets historik; vetets genetik; Triticum; odlingsåtgärder; väderdata; falltal; glutenhalt; kvalitetsegenskaper;

    Abstract : Intresset för hantverksmässig bakning med vete ökar. Utifrån detta kommer denna studie att belysa kedjan från ”jord till bord” genom odlingsförsök, intervjuundersökning samt bakning på mjöl från försökssorterna som bedöms av en smakpanel. Sortförsöket med vårvete (Triticum Aestivum L. READ MORE