Essays about: "volatile fatty acids"

Showing result 16 - 20 of 58 essays containing the words volatile fatty acids.

  1. 16. Development of an analytical method for the screening of meaty flavors in commercial foodstuff by SPME-GC/O-MS

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

    Author : Ioannis Protopappas; [2021]
    Keywords : Gass Chromatography; Mass spectrometry; Meaty flavors; Aromas; Solid pahse microextraction; Mallaird; Lipid degradation; Food technology; Agriculture and Food Sciences;

    Abstract : The aim of the project was to develop a methodology for the chromatographic analysis able to identify the key odorants in meaty food products. The approach was based on the analysis of an already in market product and the theoretical background of the meaty flavors sensorially. READ MORE

  3. 17. 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 Sciences

    Author : Sandra Carlsson; [2021]
    Keywords : cheese ripening; aroma components; volatile compounds; metabolism of lactose; lactate and citrate; ; proteolysis; lipolysis; propionic acid bacteria; sensory evaluation;

    Abstract : 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

  4. 18. Stabilizing biogas processes at high ammonia : effects of acetate pulse-feeding on the microbial population

    University essay from SLU/Department of Molecular Sciences

    Author : Oscar Dolk; [2020]
    Keywords : biogas; anaerobic digestion; ammonia inhibition; acetate enrichment;

    Abstract : This study investigated the problem of ammonia inhibition in biogas reactors, commonly occurring when protein rich substrates are used in anaerobic digestion processes. Ammonia inhibition is one of the foremost causes of failure in anaerobic digestion, leading to process instability, with symptoms commonly expressed as; reduction in biogas produced, decreased methane content in the gas and accumulation of volatile fatty acids. READ MORE

  5. 19. Edible Fungal Production using Acetic Acid as Carbon and Energy Source

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

    Author : Barbara Mae Alontaga; Anna Axebrink; [2020]
    Keywords : VFA; Volatile fatty acid; acetic acid; Fungi; Carbon source; Energy source;

    Abstract : Volatile fatty acids (VFAs) have become attractive and gained high research interest due to its significance for the chemical industry and economical advantage. These acids can be produced by utilizing organic waste such as food waste as substrate through anaerobic digestion. READ MORE

  6. 20. Volatile fatty acid production and application as external carbon source for denitrification

    University essay from KTH/Hållbar utveckling, miljövetenskap och teknik

    Author : Cora Michelle Döhler; [2020]
    Keywords : VFAs; co-fermentation; primary sludge; food waste; denitrification; external carbon source; MBBR;

    Abstract : By rethinking wastewater treatment plants (WWTPs) as resource recovery facilities, it is possible to de- velop the next generation of WWTPs. Moreover, it allows to accomplish environmental goals, such as reducing the CO2 footprint, and comply with increasing effluent standards regarding the concentration of nitrogen in a more sustainable way. READ MORE