Essays about: "nutritional content"
Showing result 1 - 5 of 163 essays containing the words nutritional content.
-
1. Optimization of Solid-State Fermentation process for brown seaweed using LAB and characterization of the products
University essay from Lunds universitet/Bioteknik (CI); Lunds universitet/Bioteknik (master)Abstract : Fermentation has played a vital role in human history, offering solutions for food preservation, culinary diversity, and the creation of diverse and flavorful foods and beverages. Its importance continues today, both in traditional practices and in modern industrial applications. READ MORE
-
2. Detection of root borne pathogen causing pea root rot by using minion sequencing
University essay from Högskolan i Skövde/Institutionen för biovetenskapAbstract : Pea (Pisum sativum L.) is the most cultivated pulse in the temperate zone, economically important with high nutritional value (high protein content of 20-30%) and relatively low cost. Root rot is its predominant disease, it is referred to as root rot complex because it involves many pathogens. READ MORE
-
3. Evaluation of novel climate-friendly feed for Nile tilapia in Tanzania
University essay from SLU/Dept. of Animal Nutrition and ManagementAbstract : Tanzania is a country located in sub-Sahara Africa by the Indian Ocean. Tanzania's aquaculture sector is small but has the potential to grow. As the population grows, so does the demand for food. Nile tilapia is the most cultured fish in Tanzania due to its hardiness, fast growth and tolerance to many environmental conditions. READ MORE
-
4. Design, Analysis and Performance Evaluation of Indirect Solar Dryer
University essay from Lunds universitet/Institutionen för energivetenskaperAbstract : Food production is a critical component of global livelihoods and economic revenue. However, storing harvested food presents challenges in minimizing post-harvest losses. Among various methods, food drying has emerged as a popular technique for preserving food during off-seasons. READ MORE
-
5. Properties & Stability of Hybrid Pea-Dairy Protein Formulas
University essay from Lunds universitet/FörpackningslogistikAbstract : The aim of this study was to investigate the functional properties and stability of hybrid pea-dairy protein formulas. To achieve this goal, the combination of pea protein isolate (PPI) with dairy proteins such as micellar casein isolate (MCI), sodium caseinate (NaCas), whey protein aggregate (WPA) was evaluated. READ MORE