Sökning: "cheese"

Visar resultat 6 - 10 av 42 avhandlingar innehållade ordet cheese.

1. 6. Optimisation of diagnostic PCR a study of PCR inhibitors in blood and sample pretreatment

   Författare :Waleed Abu Al-Soud; Avdelningen för medicinsk mikrobiologi; []
   Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; mycology; virology; bacteriology; Microbiology; AmpliTaq Gold; Amplification facilitators; Betaine; Blood culture medium; Blood; BSA; cheese; faeces; gp32; Haemoglobin; Ions; Immunoglobulin G; Mikrobiologi; bakteriologi; virologi; mykologi;

   Sammanfattning : PCR is widely employed as a rapid, sensitive and specific molecular diagnostic technique in clinical diagnosis, environmental investigations and for monitoring biotechnical processes. However, the full potential of diagnostic PCR is limited, in part, by the presence of PCR-inhibitory substances in biological samples. LÄS MER

3. 7. The development of novel foods from Swedish pulses : Raw material composition and processing effects

   Författare :Ferawati Ferawati; Cornelia M. Witthöft; Susanna Kariluoto; Linnéuniversitetet; []
   Nyckelord :LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES; legumes; pulse flour; functional properties; dietary fibre; folate; volatile compounds; cheese analogue; protein isolate; high-moisture extrusion; meat analogue.; Livsmedelsvetenskap; Food Science;

   Sammanfattning : A gradual shift towards a healthier and more sustainable diet with a higher quantity of plant-based products is suggested to be one of the most efficient ways to alleviate environmental pressure from the current food system. Pulses could play a crucial role in this shift due to the multi-faceted benefits they have on the environment and human health. LÄS MER

4. 8. Variation in raw milk quality : impact on milk coagulation and cheese ripening

   Författare :Hasitha Priyashantha; Sveriges lantbruksuniversitet; Sveriges lantbruksuniversitet; []
   Nyckelord :LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES;

   Sammanfattning : This thesis examined some of the causes behind recent increasing variation in ripening time of a traditional, Swedish long-ripening hard cheese. Variations in the composition and properties of farm and dairy silo milk intended for production of the long-ripening cheese were recorded during one year, and the resulting cheese was characterised. LÄS MER

5. 9. Sensory evaluation and consumer preference of wine and food combinations : influences of tasting techniques

   Författare :Ingemar Tobias Nygren; Inga-Britt Gustafsson; Lisbeth Johansson; Åsa Öström; Hely Tuorila; Örebro universitet; []
   Nyckelord :Descriptive sensory analysis; tasting technique; sequential tasting; mixed tasting; wine; combination; Hollandaise sauce; blue mold cheese; consumers; preference; måltidskunskap; Culinary Arts and Meal Science; Måltidskunskap; Måltidskunskap; Culinary Arts and Meal Science;

   Sammanfattning : The entire project consists of five studies. Descriptive sensory analyses were performed on combinations of five dry white wines and either Hollandaise sauce with two levels of fat or two blue mould cheeses. Assessments were carried out by a student panel and by a selected and trained panel. LÄS MER

7. 10. Renneted MF Retentate as a Model for Fat-Free Cheese. - Texture, Microstructure and Proteolysis Pattern During Storage

   Författare :Magnus Larsson; Livsmedelsteknik; []
   Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY;

   Sammanfattning : The aim of this work was to investigate the effect of storage in fat-free cheese on physical properties, microstructure and primary proteolysis up to 28 days of storage.... LÄS MER