Essays about: "low cakes"

Found 5 essays containing the words low cakes.

1. 1. Product development of side-stream press cake through fermentation

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

   Author : Jacob Eriksson; [2022]
   Keywords : Food technology; Livsmedelsteknologi; Fermentation; Product development; Rhizopus oligosporus; Lactic acid bacteria; Press cake; Side-stream; Agriculture and Food Sciences;

   Abstract : People in the EU are increasingly turning towards eating more plant-based foods with a lower climate impact than meat and dairy products. The subsequent increase in the production of plant-based products has resulted in large volumes of side-stream press cake, which up until now has mainly been used for animal fodder. READ MORE

3. 2. Change in stability and characteristics of different sunflower press cake mixtures during fermentation with Lactiplantibacillus plantarum

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

   Author : Sarah Nachemson Ekwall; [2022]
   Keywords : Sunflower; press cake; fermentation; Lactoplantibacillus plantarum; food technology; Agriculture and Food Sciences;

   Abstract : Food's impact on the climate is getting more awareness, leading to an interest in finding possible solutions. One such is to use waste products to create new products. Sunflower press cake (SFPC) is a waste product from sunflower oil production with great potential because of its high protein content. READ MORE

4. 3. Lepidium Campestre : en ekonomisk analys av fältkrassing

   University essay from SLU/Dept. of Economics

   Author : Arvid Ektander; Kristian Pettersson; [2020]
   Keywords : alternativa grödor; fältkrassing; Lepidim campestre; optimering; vinstmaximering;

   Abstract : Världens befolkning ökar ständigt vilket ställer krav på produktion och konsumtion av livsmedel. De arealer som finns tillgängliga behöver på sikt nyttjas effektivare för att kunna mätta en ökande befolkning. Utöver denna problematik behöver livsmedel även fortsättningsvis produceras hållbart. READ MORE

5. 4. The Influence of Xylan on Precipitation and Filtration Properties of Lignin : A Study in the Context of the LignoBoost Process

   University essay from KTH/Skolan för kemivetenskap (CHE)

   Author : Helen Schneider; Lynn Schneider; [2016]
   Keywords : Xylan; Lignin; Precipitation; FBRM; LignoBoost process;

   Abstract : The LignoBoost process is a valuable supplement to the Kraft process. It can increase the pulp production rate of a Kraft mill and it enables lignin separation from black liquor with a high degree of purity. However, residual xylan in black liquor has been observed to increase filtration resistance of lignin during the LignoBoost process. READ MORE

6. 5. Flour from three local varieties of Cassava (Manihot Esculenta Crantz) - physico-chemical properties, bread making quality and sensory evaluation : a Minor Field Study in Ghana

   University essay from SLU/Dept. of Food Science

   Author : Estelle Eriksson; [2013]
   Keywords : cassava; flour; composite bread ; baking capacity; sensory evaluation;

   Abstract : Increasing costs for wheat imports due to higher demand for wheat-based food products in many tropical developing countries such as Ghana has led to an interest in cassava flour as partial substitute for wheat flour in bakery products. The aim of this study was to characterize physico-chemical properties of cassava flour compared to wheat flour and determine its maximum acceptable substitution level in composite wheat/cassava bread and cakes in terms of baking and organoleptical characteristics. READ MORE