Essays about: "food additives"

Showing result 6 - 10 of 59 essays containing the words food additives.

  1. 6. The Influence of Pigment Additives on the Barrier Properties of Dispersion Coatings

    University essay from KTH/Fiber- och polymerteknologi

    Author : Malin Eriksson; [2022]
    Keywords : dispersion coating; paper products; pigment; sustainable development; circular economy; Dispersionsbarriär; pappersprodukter; pigment; hållbar utveckling; cirkulär ekonomi;

    Abstract : Att minska plastavfall och uppmuntra återvinning har fått hög prioritet i många affärsverksamheter och olika typer av regleringar implementeras för att minska den negativa påverkan av plastanvändningen. Papper och kartong består i huvudsak av cellulosa som har många egenskaper som är essentiella för en hållbar ekonomi (t.ex. READ MORE

  3. 7. Development of a Semisolid Baobab-based Protein Snack

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

    Author : David Bergman; Olle Wikner; [2022]
    Keywords : Baobab; Protein; Plant protein; Oat; Pea; Rheology; Development; Innovation; PDCAAS; Gel; Protein solubility; Food technology; Agriculture and Food Sciences;

    Abstract : This thesis was done in collaboration with the department of Food Technology at LTH, Aventure AB, and Arwa Foodtech AB. The aim of the project was to develop the base for a baobab based, spoonable protein snack, comparable to quarg but free from ingredients of animal origin. READ MORE

  4. 8. Organic waste streams in the wine industry

    University essay from SLU/Department of Molecular Sciences

    Author : Hanna Eriksson; [2022]
    Keywords : wine; waste; utilization; grapes; residue; pomace;

    Abstract : Today, the annual global production of grapes surpasses seventy million tonnes. Of the grapes used toward winemaking, one fourth end up as pomace. In addition to pomace, vine pruning residues, stems and wastewater sludge contribute to the immense volumes of waste that for a long time has been considered as without value. READ MORE

  5. 9. Investigation of Physical Stability of Baobab Pulp Emulsion – for Food Application

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

    Author : Nguyen Tu Linh Lam; Shenghongyi Zhu; [2021]
    Keywords : baobab fruit pulp; emulsion physical stability; plant-based sauce; food technology; Agriculture and Food Sciences;

    Abstract : Background and objectives Baonaise is a novel plant-based savoury sauce. Baonaise sauce base (BSB) is produced from baobab fruit pulp. Creaming and phase separation were observed in Baonasie from previous studies at the company. READ MORE

  6. 10. Possibilities of three Swedish wild grown macroalgae : a study of three wild grown macroalgae in Swedish water,Saccharina latissima, Ulva lactuca and Palmaria palmata, andthe potential of uses in aspect of nutrition

    University essay from SLU/Department of Molecular Sciences

    Author : Lisa Andersson; [2021]
    Keywords : Macroalgae; Ulva lactuca; Saccharina latissima; Palmaria palmata;

    Abstract : Macroalgae are an important energy source in several parts of the world and the popularity of algae has increased because of the specific properties. Due to the good gelling properties of macroalgae, algae derived products such as alginates can be used as additives commonly used as stabilizers in several food items. READ MORE