Essays about: "mouthfeel"

Showing result 1 - 5 of 12 essays containing the word mouthfeel.

1. 1. Suspensions of Calcium Phosphate : Interactions of milk proteins to hydroxyapatite

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

   Author : Ying Chen; [2023]
   Keywords : Calcium fortification; Milk proteins interactions; Colloid chemistry; Food technology; engineering and nutrition; Agriculture and Food Sciences;

   Abstract : Capolac is a product containing hydroxyapatite (HA) from Arla Food Ingredients, to be used for calcium fortification. The adsorption of casein and whey proteins onto the Capolac was investigated, aiming to solve the sedimentation problem of this insoluble calcium phosphate. READ MORE

3. 2. Mouthfeel Assessment of Tetra Pak Paper Straws: Exploring the Correlation between Instrumental Measurements and Sensory Evaluation

   University essay from Lunds universitet/Förpackningslogistik

   Author : Natchaya Hanprerakriengkrai; [2023]
   Keywords : mouthfeel; paper straws; correlations; instrumental measurement; sensory evaluation; Technology and Engineering;

   Abstract : The implementation of the Single-Use Plastics Directive has gained significant attention due to the detrimental impacts of plastic pollution, leading to the transition from plastic straws to paper straws for Tetra Pak’s portion-size carton packages. However, the acceptance of paper straws could be hindered by negative mouthfeel perceptions, which customers find the difficulties to accurately describe them. READ MORE

4. 3. 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

5. 4. Creating A Chicken Analogue with Mycoprotein

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

   Author : Jiayi Zheng; [2022]
   Keywords : meat analogue; mycoprotein; product development; sodium alginate; food technology; Technology and Engineering;

   Abstract : To meet the growing demand of meat alternatives, this project was dedicated to creating a chicken analogue prototype with mycoprotein. Within the project, two approaches of alginate gelation, external (diffusion) crosslinking and internal crosslinking, were studied in this particular food matrix. READ MORE

6. 5. Effect of High-Pressure Homogenization and Heat Treatment on the Emulsification Properties of Oat Protein Concentrate

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

   Author : Annette Kägu; [2022]
   Keywords : oat proteins; high-pressure homogenisation; emulsions; food technology; Technology and Engineering;

   Abstract : This master thesis project was performed in collaboration with an agricultural cooperative Lantmännen Oats AB, who has developed a dry protein powder concentrate PrOatein™. The powder consists of oat proteins, dextrins, lipids and β-glucans. READ MORE