Essays about: "rapeseed oil"
Showing result 1 - 5 of 61 essays containing the words rapeseed oil.
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1. Detection of Sclerotinia sclerotiorum in oilseed rape using Oxford Nanopore sequencing and qPCR
University essay from Högskolan i Skövde/Institutionen för biovetenskapAbstract : Sclerotinia sclerotiorum is a notorious phytopathogenic fungus and is the causal agent of the disease Sclerotinia stem rot (SSR) of rapeseed (Brassica napus). SSR is one of the main diseases affecting the yield and oil quality of rapeseed crops worldwide. READ MORE
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2. Study of the effects of the operating conditions of a decanter centrifuge on a pilot-scale protein recovery setup from cold-pressed rapeseed press cake
University essay from Lunds universitet/Livsmedelsteknik och nutrition (master)Abstract : There is significant evidence to suggest that diets that include high levels of meat consumption have negative effects on both the environment and human health. As a result, efforts are being made to identify and characterize more plant-based proteins, such as those found in rapeseed. READ MORE
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3. Service life study of environmentally friendly lubricants.
University essay from Luleå tekniska universitet/Institutionen för teknikvetenskap och matematikAbstract : Environmentally friendly lubricants are in demand in response to the rising concerns and restrictive legislation that surround the use of mineral oil lubricants. One area of importance is understanding the service life of the environmentally friendly base oils of these non-toxic, biodegradable and renewable alternatives. READ MORE
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4. 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)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
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5. Exploring the Potential Plant Proteins as Structuring Agents: Designing Plant Based Alternatives to Dairy Products
University essay from KTH/Industriell bioteknologiAbstract : 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