Essays about: "sensorisk analys"
Showing result 1 - 5 of 12 essays containing the words sensorisk analys.
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1. Riesling In Rock : A quantitative study about how music affects the sensory perception of wine
University essay from Umeå universitet/Institutionen för kost- och måltidsvetenskapAbstract : Abstract Aim. To see if different auditory conditions affect the perceived intensity of the sensory attributes scent, acidity, sweetness, fruitiness, minerality and liking of wine, additionally the aim is to see if the effect is the same for different wines made from the same grape. Background. READ MORE
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2. Smaksättning av vegetabilisk yoghurt på Vicia faba
University essay from SLU/Department of Molecular SciencesAbstract : En övergång från animaliska till vegetabiliska proteiner är en attraktiv strategi för att förbättra livsmedelsproduktionen samt minska belastningen på miljön. Bondöna (Vicia faba) är en lämplig proteingröda att odla i Sverige vilket skulle gynna det svenska jordbruket samt var gynnsamt då trenden i samhället just nu är ett intresse för närproducerat. READ MORE
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3. Aroma components of long ripened cheese and their origin, variation and contribution to flavour : with focus on propionic acid
University essay from SLU/Department of Molecular SciencesAbstract : Flavour compounds in cheese are formed by metabolism of residual lactose, lactate and citrate, proteolysis and lipolysis through the activity of e.g., starter bacteria. Generally identified aroma components in cheese are fatty acids, esters, alcohols, ketones, lactones, aldehydes, and sulphur compounds. READ MORE
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4. Salt-roasting of snack pellets : a study on the effects of a novel processing technique on product quality attributes and acrylamide content
University essay from Högskolan Kristianstad/Fakulteten för naturvetenskapAbstract : Snacks are often associated with chips and expanded snack products that generally known for their characteristic texture. These products are normally high in calories with a low content of nutrients and are therefore perceived as unhealthy by many consumers. READ MORE
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5. Quality of fermented dairy products beyond best before date
University essay from SLU/Department of Molecular SciencesAbstract : Date labelling is one factor influencing food waste in consumer households and evaluation of optimum shelf life is a tool food industry can use to contribute to di-minished food waste. This explorative pilot study aimed to investigate how quality of sour milk and yogurt changed beyond best before date. READ MORE