Essays about: "total phenolics"

Found 4 essays containing the words total phenolics.

  1. 1. Optimization of Protein Recovery Process from Rapeseed Cake

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

    Author : Manav Pillai; [2020]
    Keywords : Rapeseed; Food; Protein; Leaching; Recovery; Precipitation; Food engineering; Livsmedelsteknik; Agriculture and Food Sciences; Technology and Engineering;

    Abstract : The need for sustainable sources of food is brought about by the never-ending exploitation of natural resource that our planet has provided. The heavy dependence on animal-based foods for protein has led to major depletion of the earth’s resources. READ MORE

  3. 2. Ice cider product development : effects of concentration, yeast strains and processing conditions on biochemical and sensory quality traits

    University essay from SLU/Dept. of Food Science

    Author : Lisa Åkerman; [2016]
    Keywords : ice cider; apple; fermentation; cryoconcentration; yeast;

    Abstract : Ice cider is produced by fermenting apple juice that has been concentrated by freezing (cryoconcentration or cryoextraction). Ice cider is more a sweet wine than a cider, with an intense apple flavour and sweetness, and acidity to balance the flavours. READ MORE

  4. 3. Spatial and Temporal Variation in the Quality of Summer Foods for Herbivores along a Latitudinal Gradient

    University essay from SLU/Dept. of Wildlife, Fish and Environmental Studies

    Author : Michaela Holá; [2012]
    Keywords : nutrient variability; Betula pubescens; Epilobium angustifolium ; near infrared reflectance spectroscopy; Sweden; Spatiotemporal scales;

    Abstract : The spatial and temporal variation in nutritional quality of plants consumed by herbivores is considered as one of the main factors governing their feeding patterns and influencing their productivity. Plant nutrients vary in space and time both within and among plant species, at fine scales, and across large geographical scales, creating a heterogeneous environment where herbivores have to cope with variation in food quality at different spatiotemporal scales. READ MORE

  5. 4. Effects of storage on the visual quality, ascorbic acid and total phenolic content of fresh-cut rutabaga, kohlrabi and parsnip

    University essay from SLU/Horticulture

    Author : Lisa Rydenheim; [2008]
    Keywords : fresh-cut; quality; storage; rutabaga; kohlrabi; parsnip; Brassicaceae; Apiaceae; root vegetables; ascorbic acid; vitamin C; total phenolics; phenolic compounds; enzymatic browning;

    Abstract : The market for minimally processed fruit and vegetables is growing rapidly and root vegetables may be interesting as fresh-cut products. The effect of cutting size and storage time on the quality of the fresh-cut rutabaga, kohlrabi and parsnip was studied. Two different sizes of fresh-cuts were compared; big slices and small sticks. READ MORE