Essays about: "livsmedelsteknologi"
Showing result 26 - 30 of 35 essays containing the word livsmedelsteknologi.
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26. The effect of mechanical shear in ambient yoghurt
University essay from Lunds universitet/Livsmedelsteknik och nutrition (master)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
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27. Microbiological quality and occurrence of antibiotic resistant bacteria in ready-to-eat salad
University essay from Lunds universitet/Livsmedelsteknik och nutrition (master)Abstract : An increase in demand for fresh vegetables resulted in an increased production of minimally processed, ready-to-eat salad in Sweden. That also brought new food safety challenges that are yet to be addressed. READ MORE
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28. Development of a bean beverage - the effect of different treatments on sensory properties and nutritional content
University essay from Lunds universitet/Livsmedelsteknik och nutrition (master)Abstract : This master thesis aimed at exploring different methods of producing a beverage based on Lantmännen’s Swedish grown white beans. A flour was milled from beans that had been soaked and boiled in order to inactivate antinutrients such as lectins, trypsin inhibitors and phytic acid, and subsequently dried and milled. READ MORE
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29. Microbial composition of four kinds of tea with different degree of oxidation
University essay from Lunds universitet/Livsmedelsteknik och nutrition (master)Abstract : In this study, four representative kinds of tea have been studied: Tie guan yin, Light oolong tea, Dark oolong and Pu-erh (oxidation degree from low to high). The microbial contents of four kinds of tea were analyzed under normal condition (without brewing) and after brewing. READ MORE
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30. The gut microbial composition in humans in hot occupational settings and the effects of drinking buttermilk
University essay from Lunds universitet/Livsmedelsteknik och nutrition (master)Abstract : The principal aims of the present study were to examine the latent heat stress relieving capacity of drinking buttermilk and to observe the human gut microbiota in hot occupational condition. A human crossover intervention study with 12 volunteers was studied, each of them performed 3 hours of physical work in a heat chamber. READ MORE
