Essays about: "sucrose"

Showing result 1 - 5 of 40 essays containing the word sucrose.

  1. 1. Is sugar as sweet to the palate asseeds are appetizing to the belly? : Taste responsiveness to seven sweet-tastingsubstances in white-faced sakis (Pithecia pithecia)

    University essay from Linköpings universitet/Institutionen för fysik, kemi och biologi

    Author : Mikel Redin Hurtado; [2023]
    Keywords : Food-associated carbohydrates; relative sweetness; seed predation; steviol glycosides; taste preference thresholds; taste responsiveness; white-faced sakis;

    Abstract : Differences in taste perception between species are thought to reflect evolutionaryadaptations to dietary specializations such as seed predation. By employing a two-bottlepreference test, the purpose of the current study was to evaluate the taste responsiveness forfive food-associated carbohydrates and two steviol glycosides in four adult white-faced sakis(Pithecia pithecia). READ MORE

  3. 2. Possible sugar substitutes to reduce sugar in bread : without affecting taste and quality

    University essay from SLU/Department of Molecular Sciences

    Author : Elin Forslund; [2023]
    Keywords : bread; sugar substitute; sugar reduction; inulin; oligofructose; amyloglucosidase; glucoamylase; dough; wheat dough; clean label;

    Abstract : The World Health Organization (WHO) is recommending a reduction of added sugars in food to decrease non-communicable diseases. This study was made in a collaboration with the bread company Pågen, who wants to reduce the added sugar, sucrose, to meet the recommendations from WHO and the consumer's wishes for less sugar in bread. READ MORE

  4. 3. Production of textile fibres from filamentous fungi grown on apple pomace : invertase pre-treatment

    University essay from Högskolan i Borås/Akademin för textil, teknik och ekonomi

    Author : Sofia Berg; [2023]
    Keywords : apple pomace; invertase; fibres; filamentous fungi; dry gel spinning;

    Abstract : In this work Rhizopus Delemar was grown on an apple pomace medium, a waste product from the juice industry. The apple pomace was pre-treated with the enzyme invertase to hydrolyse the sucrose available in the waste to glucose and fructose, which are digestible by the fungus. READ MORE

  5. 4. Analysis of Milk Substitutes and Effects on pH in the Oral Cavity

    University essay from Umeå universitet/Tandläkarutbildning

    Author : Jatta Bergman; Bianca Blain; [2023]
    Keywords : saliva pH; milk substitutes; bovine milk; oat milk; soy milk; almond milk;

    Abstract : Background: At pH 5.5, a clear demineralization of the enamel is seen and is thus considered to be the criticalpH. Bovine milk has several different properties that protect against caries. Calcium and phosphate can prevent the progression of caries as well as some proteins in bovine milk. READ MORE

  6. 5. A plant-based milk powder that functions as a substitution for regular milk powder

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

    Author : Manon Scheffers; [2023]
    Keywords : spray drying; pant- based milk powder alternative; pea protein; food application; food engineering; Technology and Engineering;

    Abstract : This project tested the potential of plant based milk powders to function as an animal-based milk powder by testing them on multiple characteristics. The powders were produced using spray drying techniques, obtained using formulations differentiating in protein amount, ratio of maltodextrin:sucrose and two different protein sources. READ MORE