Essays about: "livsmedelsteknologi"

Showing result 21 - 25 of 35 essays containing the word livsmedelsteknologi.

1. 21. Encapsulation and oxidation of fat in recombined milk powder

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

   Author : Jitesh Jayakumar; [2017]
   Keywords : food technology; livsmedelsteknologi; Agriculture and Food Sciences; Technology and Engineering;

   Abstract : Fat-filled milk powders are manufactured by blending skim milk powder with vegetable oil and these powders have gained a great economic importance. Sensible selection of vegetable oil can help in satisfying both nutritional features and functional characteristics of fat for dairy application. READ MORE

3. 22. A Study on the Photo-Stability of Spray Dried Bixin That is Encapsulated with Carbohydrates

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

   Author : Vandana Tannira; [2017]
   Keywords : food technology; quantum yield of photo-bleaching; decay constant; botanical tissue; carbohydrates; Bixin; livsmedelsteknologi; Technology and Engineering; Chemistry;

   Abstract : Bixin is a carotenoid which is extracted from annatto (Bixa orellana). Its main application is as a coloring agent. It consists of conjugating double bonds with a carboxylic end, making it prone to degradation by oxygen, light and heat. READ MORE

4. 23. Effects and safety of selected antagonistic bacteria against Escherichia coli in leafy green vegetables

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

   Author : Noora Ulla Annikki Nurminen; [2017]
   Keywords : ready-to-eat salad; Antagonist; Escherichia coli; food technology; livsmedelsteknologi; Technology and Engineering;

   Abstract : We live in a busy world, where the demand of ready-to-eat (RTE) salad products has increased rapidly in a relatively short time. Despite of being an easy and fast way to add more vegetables to the daily diet, RTE salads have a serious underlying risk and the amount of vegetable-derived foodborne disease outbreaks has been increasing. READ MORE

5. 24. Influences of Key Components and Surface Modifications on Beer Lacing

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

   Author : Junjing Wang; [2017]
   Keywords : image analysis; protein; iso-α-acid; Beer; lacing; hydrophilic and hydrophobic; food technology; livsmedelsteknologi; Agriculture and Food Sciences; Technology and Engineering;

   Abstract : Beer is one of the most favorable alcoholic beverages and has a large consumption in the world. However, there are fewer beer consumers who perceive the lacing character after drinking. Four different concentrations (25 mg/L, 50 mg/L, 75 mg/L and 100 mg/L) of iso-α-acid and two levels (0.3% and 0. READ MORE

6. 25. 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