Essays about: "food sensory analysis"

Showing result 1 - 5 of 51 essays containing the words food sensory analysis.

  1. 1. Mildly nutritious or mild and nutritious : a study on the effect of low phenolic content in wheat and rye kernels and its sensory effect on whole grain breads

    University essay from SLU/Department of Molecular Sciences

    Author : Julia Kullberg; [2023]
    Keywords : White rye; white wheat; low phenolic flour;

    Abstract : Recent studies on the dietary habits of the Swedish population show that only 30% reaches the recommended levels of dietary fibres. As a high fiber intake is associated with health benefits and a decrease in the risk of developing lifestyle disease, there may be a need for new types of fibre and wholegrain products. READ MORE

  3. 2. Swedish “tofu” from faba beans : a textural and structural analysis

    University essay from SLU/Department of Molecular Sciences

    Author : Saga Preis; [2023]
    Keywords : Tofu; faba bean; Vicia faba; texture; microstructure;

    Abstract : Tofu, a traditional soybean product, is a popular plant-based alternative which could potentially be produced from Swedish-grown faba beans (Vicia faba L.). The aim of this project was to asses the viability of producing a tofu-like faba bean product using food grade gypsum (calcium sulphate) as coagulant. READ MORE

  4. 3. Improving the sensorial properties of pea protein through fermentation

    University essay from Lunds universitet/Förpackningslogistik

    Author : Antonios Stamatakis; [2023]
    Keywords : Lactic acid fermentation; fermented pea powder; cultures and screening; physicochemical properties; sensory analysis.; Agriculture and Food Sciences;

    Abstract : Lactic acid fermentation has been a widely used process for many years, offering nutritional and sensory benefits to plant proteins. In this study, the objective was to produce a fermented pea powder with enhanced sensory properties by combining previous research from FrieslandCampina. READ MORE

  5. 4. Applying the Theory of Planned Behaviour to Predict the Consumption of Meat Analogues

    University essay from Göteborgs universitet/Graduate School

    Author : Alexej Mikus; Milena Conny Annika Desch; [2022-08-04]
    Keywords : Theory of Planned Behaviour TPB ; meat analogues; perceived sensory attributes; food curiosity; brand trust; consumer intention; consumer behaviour; sustainable consumption; food consumption; confirmatory factor analysis; structural equation modelling; binary logistic regression;

    Abstract : The increasing trend to consciously reduce meat consumption is accompanied by a strong growth in the supply and demand of meat analogue products. This study aims to predict the consumer intention to consume plant-based meat analogues based on an extension of Ajzen’s (1991) theory of planned behaviour (TPB) with the four factors: perceived sensory attributes, brand trust, food curiosity, and socio-demographic characteristics and lifestyle determinants. READ MORE

  6. 5. A sensory evaluation of swidden rye (Secale cereale) – how the taste of history and geographical location can play part in a sustainable food production

    University essay from Uppsala universitet/Institutionen för geovetenskaper

    Author : Amanda Jonsson; [2022]
    Keywords : Sustainable Development; Sensory science; Landrace; Terroir; Food system; Consumer science;

    Abstract : Due to their resilience, durability, and broad genetic variations, increasing the production and consumption of landrace cereals has been highlighted as a solution to handle increasing environmental variability resulting from climate change. However, the consumption of landrace cereals remains low due to limited production and purchase availability for consumers. READ MORE