Essays about: "the enzymes in the food"

Showing result 1 - 5 of 50 essays containing the words the enzymes in the food.

  1. 1. Method development of flow cytometry analysis of yeast and lactic acid bacteria viability for alcohol fermentation

    University essay from Lunds universitet/Teknisk mikrobiologi; Lunds universitet/Bioteknik

    Author : Megha Komahan; [2023]
    Keywords : Flow cytometry; yeast; lactic acid bacteria; fermentation; cell viability; applied microbiology; Technology and Engineering;

    Abstract : The usage of yeast in conventional brewing techniques involving alcoholic fermentation is an age-old process. Analyzing the viability and obtaining physiological information regarding the microbial diversity of the fermentation samples plays a pivotal role in obtaining real-time information as well as developing a more efficient process design. READ MORE

  3. 2. Sustainable utilization of waste and by-products from the meat industry

    University essay from SLU/Department of Molecular Sciences

    Author : Anton Glimåker; [2023]
    Keywords : Food waste; sustainability; protein; bioactive peptides; enzymes;

    Abstract : The purpose of this research was to summarise existing scientific literature on waste and by-products from the meat industry and suggest how the meat industry can use it in order to reduce environmental damage, increase food availability and contribute to the achievement of the Sustainable Development Goals. The report is a literature study were several databases were used. READ MORE

  4. 3. Design of components for High Flows

    University essay from KTH/Skolan för industriell teknik och management (ITM)

    Author : Melvin Jobe; [2023]
    Keywords : ;

    Abstract : High-pressure-processing (HPP) is a method used to extend shelf life of foods and beverages. The process subdues the products to pressures of up to 6000 bar, which deactivates food pathogens and spoilage enzymes in just a few minutes, while maintaining the quality of the food. READ MORE

  5. 4. Solid-state fermentation of the microalgae Scenedesmus sp. for improved conservation and protein digestibility

    University essay from Lunds universitet/Bioteknik; Lunds universitet/Bioteknik (master)

    Author : André Nordin Fürdös; [2023]
    Keywords : microalgae; scenedesmus; solid-state fermentation; lactic acid fermentation; algae; feed; ensiling; silage; protein digestibility; PDCAAS; alternative protein; plantarum; ninhydrin; conservation; biotechnology; Agriculture and Food Sciences;

    Abstract : As part of a research grant aimed at producing chicken feed from the novel microalgae Scenedesmus sp., called the ReMAPP project, this thesis investigates opportunities to increase the conservation potential and protein digestibility utilizing solid-state lactic acid fermentation and commercial enzyme additives. READ MORE

  6. 5. Characterization of ulvan polysaccharide degrading enzymes from Wenyingzhuangia fucanilytica

    University essay from Lunds universitet/Bioteknik; Lunds universitet/Bioteknik (master)

    Author : Erik Apelqvist; [2022]
    Keywords : Enzyme; Enzymatic characterization; Recombinant protein producaiton; Protien purification; E. coli; W. fucanilytica; Transformation; Overexpression; Seaweed; Ulvan; Polysaccharides; biotechnology; Biology and Life Sciences;

    Abstract : The aim of this thesis was to fully characterize the enzyme WFp-105, including bioinformatic analysis, structural modeling, full activity and stability characterization and product determination. As well as for the enzyme WFp-37; optimize protein production in regard to expression strains and cultivation temperature, analyzing the genomic context as well as performing an initial activity detection. READ MORE