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Visar resultat 6 - 10 av 37 avhandlingar som matchar ovanstående sökkriterier.

  1. 6. Wheat quality under a climate spell : a focus on protein, physico-chemical and growth characteristics evaluated by innovatively combined approaches

    Författare :Sbatie Lama; Sveriges lantbruksuniversitet; Sveriges lantbruksuniversitet; []
    Nyckelord :LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES; TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; NATURVETENSKAP; NATURAL SCIENCES;

    Sammanfattning : The quality of bread is largely determined by the gluten protein concentration and composition, both greatly influenced by environmental factors such as heat and drought. Future climate in Sweden is expected to fluctuate severely, affecting gluten proteins and the production of bread wheat, as well as future availability of food. LÄS MER

  3. 7. Texture and microstructure of legume-based mixed gels

    Författare :Mathias Johansson; Sveriges lantbruksuniversitet; Sveriges lantbruksuniversitet; []
    Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; NATURVETENSKAP; NATURAL SCIENCES;

    Sammanfattning : Reducing consumption of animal-based proteins by shifting to plant-based alternatives can significantly reduce of the environmental impact of food consumption. Faba bean and pea are protein-rich crops which could act as local plant protein sources in cool climate regions such as Sweden. LÄS MER

  4. 8. Faba bean foods: Structure and texture : Evaluation of faba bean component behaviours in different product matrices

    Författare :Klara Nilsson; Sveriges lantbruksuniversitet; Sveriges lantbruksuniversitet; []
    Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES;

    Sammanfattning : Faba bean (Vicia faba minor) is a cool-climate crop that could serve as a locally sourced sustainable ingredient in transition towards a more plant-based diet in temperate regions. Poor texture is one of the main aversion factors of plant-based foods, so this thesis characterised the functionality of faba bean components and their effect on structure and texture in different food matrices. LÄS MER

  5. 9. Live Biotherapeutics : importance of formulation and lyophilization parametersand an example of a clinical application

    Författare :Nisha Tyagi; Sveriges lantbruksuniversitet; Sveriges lantbruksuniversitet; []
    Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; MEDICIN OCH HÄLSOVETENSKAP; MEDICAL AND HEALTH SCIENCES; MEDICIN OCH HÄLSOVETENSKAP; MEDICAL AND HEALTH SCIENCES;

    Sammanfattning : In recent years, probiotics have expanded from their traditional classification as “health promoting food” to the development of live biotherapeutic products (LBP). Traditional probiotics are marketed as food/dietary supplements while LBPs are drug products intended for treatment or prevention of diseases. LÄS MER

  7. 10. Supermarket food waste : prevention and management with the focus on reduced waste for reduced carbon footprint

    Författare :Mattias Eriksson; Sveriges lantbruksuniversitet; Sveriges lantbruksuniversitet; []
    Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY;

    Sammanfattning : Food waste occurs along the entire food supply chain and gives rise to great financial losses and waste of natural resources. The retail stage of the supply chain contributes significant masses of waste. Causes of this waste need to be identified before potential waste reduction measures can be designed, tested and evaluated. LÄS MER