Search for dissertations about: "thesis on meat processing"

Showing result 1 - 5 of 19 swedish dissertations containing the words thesis on meat processing.

  2. 1. 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

  4. 2. 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

  5. 3. Influence of oilseed supplementation on ruminant meat and milk with emphasis on fatty acids

    Author : Tyler Turner; Sveriges lantbruksuniversitet; Sveriges lantbruksuniversitet; []
    Keywords : LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES;

    Abstract : In the human diet, long-chain polyunsaturated fatty acids (LC-PUFA, ≥ C20) are supplied almost exclusively from animal sources. Red meat represents a significant source of LC-PUFA in many areas of the world. However, the health aspects of consuming ruminant tissues are often viewed critically due to the proportions of saturated fatty acids (SFA). READ MORE

  6. 4. 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

  7. 5. Pre-PCR Processing Strategies for Quantitative Detection of Food-Borne Pathogens using Real-Time PCR

    Author : Petra Wolffs; Teknisk mikrobiologi; []
    Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Livsmedelsteknik; Food and drink technology; DNA polymerase; sample treatment; pre-PCR processing; real-time PCR; Food-borne pathogens;

    Abstract : Since the development of real-time PCR, the technology has been widely applied in the field of diagnostics. In comparison with conventional PCR it has opened up the possibility of accurate quantification of microorganisms in clinical, environmental and food samples. READ MORE