Search for dissertations about: "plant based meat"

Showing result 1 - 5 of 10 swedish dissertations containing the words plant based meat.

2. 1. Investigating the Feasibility of using Scandinavian Agricultural Side Streams for the Development of Novel High-Moisture Meat Analogues

   Author : Izalin Zahari; Avdelningen för livsmedel och läkemedel; []
   Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; High-moisture extrusion HME ; meat analogues; plant-based meat; Scandinavian side-streams;

   Abstract : Meat analogues are products that are supposed to resemble meat in terms of texture, flavour, and also sensory characteristics. They have recently become increasingly popular due to numerous issues related to health, religion, environmental impact and the growing number of vegetarians and vegans. READ MORE

4. 2. Antioxidants as potential anti-inflammatory components in processed meat products

   Author : Stina Burri; Avdelningen för livsmedel och läkemedel; []
   Keywords : LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES; TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Plant phenols; Processed meat; Colorectal cancer CRC ; Inflammation;

   Abstract : In 2015, the World health organisation (WHO) released a press statement together with the International Agency for Research in Cancer (IARC) classifying processed meat as carcinogenic. Since then, research in this area has been focused on finding the underlying mechanism(s) responsible for the link between processed meat and the increased prevalence of colorectal cancer. READ MORE

5. 3. Nutritional Limitations of a Green Protein Shift with Focus on Iron

   Author : Cecilia Mayer Labba; Chalmers tekniska högskola; []
   Keywords : MEDICIN OCH HÄLSOVETENSKAP; MEDICAL AND HEALTH SCIENCES; phytate; non-heme iron absorption; antinutrients; protein shift; protein extract; meat substitutes; plant-based; fava bean; zinc bioavailability; iron bioavailability; sustainable nutrition;

   Abstract : A dietary shift into plant-based diets (PBD) to reduce the climate footprint is advocated. Effects on nutrition and health from a modern PBD, composed of replacement products based on protein extracts are however currently unknown. READ MORE

6. 4. Plant protein nanofibrils : characterising properties for future food

   Author : Anja Herneke; Sveriges lantbruksuniversitet; Sveriges lantbruksuniversitet; []
   Keywords : LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES;

   Abstract : This thesis explores the potential of protein nanofibrils (PNFs) as an ingredient to generate structure in food. Proteins from whey and from plants were used to form PNFs, with particular focus on proteins extracted from plants. PNFs were formed by heating (85-90 °C) the proteins at pH 2 for 24-96 h. READ MORE

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

   Author : Ferawati Ferawati; Cornelia M. Witthöft; Susanna Kariluoto; Linnéuniversitetet; []
   Keywords : 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;

   Abstract : 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. READ MORE