Essays about: "new food product development"

Showing result 26 - 30 of 116 essays containing the words new food product development.

1. 26. Functionality of oat based food ingredients

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

   Author : Charlott Vikenborg; Fay Stensson; [2020]
   Keywords : Oat protein; beta-glucans; food technology; livsmedelsteknologi; Agriculture and Food Sciences; Technology and Engineering;

   Abstract : This master thesis work was performed in collaboration with the agricultural cooperative Lantmännen. With the ambition to take a world leading role in the development of unique products based on oats, Lantmännen has developed two oat based powders; one protein powder, PrOatein™, and one β-glucan powder, PromOat®. READ MORE

3. 27. Characterization of cellular enzymatic activity through functional single cell analysis using DropMap

   University essay from Lunds universitet/Institutionen för immunteknologi

   Author : Linnea Gidner; [2020]
   Keywords : Single-cell analysis; enzymatic activity; cell heterogeneity; Biology and Life Sciences;

   Abstract : Assuming normal distribution within cell populations has long been status quo in cellular research. With the fast development of techniques, numerous examples of heterogeneites within isogenic cultures have been unveiled, demonstrating the need of single cell analysis. READ MORE

4. 28. Evaluating the behaviour of probiotic Bacillus coagulans XY1 in fruit juices and survival during heat treatment

   University essay from Lunds universitet/Teknisk mikrobiologi

   Author : Viktoria Trulsson; [2020]
   Keywords : Fruit juice; Bacillus coagulans XY1; probiotic; storage stability; heat treatment; applied microbiology; teknisk mikrobiologi; Technology and Engineering; Agriculture and Food Sciences;

   Abstract : It has become more important for people worldwide to eat and drink products that offer us health- promoting benefits, which traditional foods do not possess. These kinds of products are called functional foods and have been fortified using vitamins, minerals or probiotics among others. READ MORE

5. 29. Effects of Microwave and Enzyme Treatments on the Softness of Barley Kernels

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

   Author : Ilias Nikolakakis; [2020]
   Keywords : food engineering; livsmedelsteknik; Agriculture and Food Sciences; Technology and Engineering;

   Abstract : The present master thesis was performed in cooperation with the company “Aventure AB”. The company’s R&D department envisioned a new yoghurt-based product able to decrease the blood glucose levels after a meal. READ MORE

6. 30. Screening of starter cultures for oat-based non-dairy yoghurt

   University essay from SLU/Department of Molecular Sciences

   Author : Martina Christerson; [2020]
   Keywords : starter cultures; plant-based yoghurt; oats; LAB; fermentation; non-dairy; plant protein;

   Abstract : In this project a selection of different starter cultures was used to ferment oat-based yoghurt made with different plant proteins. The fermentation capacity of the starter cultures was investigated by continuous monitoring of the pH during the fermentation process of the yoghurts. READ MORE