Essays about: "protein content"

Showing result 16 - 20 of 381 essays containing the words protein content.

  1. 16. Shelf-life study of rice pudding: Differences in assorted rice varieties and how they change in texture over time

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

    Author : Johanna Bengtsson; [2023]
    Keywords : food engineering; rice starch; rice texture analysis; Technology and Engineering; Agriculture and Food Sciences;

    Abstract : This master thesis was performed in collaboration with Orkla Foods Sweden AB. The aim of the study was to investigate rice pudding and how storage time affects the texture properties of the rice grains inside the pudding, and if this could be related to some of the properties of the raw rice. READ MORE

  3. 17. Feeding Live or Dried Black Soldier Fly Larvae (Hermetia illucens) to laying hens – Effects on Immune Traits, Egg Quality, Feather Condition, Body and Organ Weights

    University essay from SLU/Dept. of Animal Nutrition and Management

    Author : Adnan Aslam; [2023]
    Keywords : Black soldier fly; live larvae; dried larvae; immune response; egg quality; body weight; feather condition scoring;

    Abstract : Due to increasing prices and potential scarcity of soybean meal (SBM), there is growing demand for alternative and sustainable protein sources in poultry production. Black soldier fly larvae (BSFL) have proven to be a suitable alternative based on nutritional value and sustainable production. READ MORE

  4. 18. Legumes as protein-based alternatives to meat: A case study of Färsodlarna and Stacky’s

    University essay from Uppsala universitet/Institutionen för geovetenskaper

    Author : Hilda Nilsson; [2023]
    Keywords : Legumes; Multi-Level Perspective; Plant-Based Products; Sustainable Development; Sustainable Food System; Sustainability Transition;

    Abstract : The urgent action needed to achieve the goals within the Paris Agreement and restrict the increase of global warming to 1,5 degrees calls for adaptation across the whole of society. One way to reduce anthropogenic greenhouse gas emissions is to enable a transition towards a sustainable food system, from meat products to more plant-based products including the consumption of more legumes. READ MORE

  5. 19. Knockout of transcription factor MYB28 by CRISPR/Cas9 for reducing glucosinolate content in rapeseed (Brassica napus L.)

    University essay from SLU/Dept. of Plant Breeding (from 130101)

    Author : Anusha Harshani Bogahawatta; [2023]
    Keywords : CRISPR Cas9; Glucosinolates; ; MYB28; protoplast; ; rapeseed; ; ribonucleoprotein; ; transcription factor;

    Abstract : Rapeseed cake is a protein-rich by-product from the rapeseed oil extraction process. It contains high levels of glucosinolates (GSLs), which possess anti-nutritional functions after being hydrolyzed. Moreover, the hydrolyzed products of GSLs produce an extremely bitter taste. READ MORE

  6. 20. Exploring the Potential Plant Proteins as Structuring Agents: Designing Plant Based Alternatives to Dairy Products

    University essay from KTH/Industriell bioteknologi

    Author : Sophie Elväng; [2023]
    Keywords : Pulses protein; protein concentrate; gels; solubility; emulsions; Baljväxter; proteinkoncentrat; gel; löslighet; emulsion;

    Abstract : Dagens livsmedelsindustri genomgår just nu ett skifte mot mer hållbara lösningar. Ett område som kräver större fokus är utveckling av växtbaserade substitut för kött- och mjölkprodukter. Den största utmaningen här är att utveckla produkter med näringsinnehåll, textur och smak som efterliknar de animaliska produkterna. READ MORE