Blar i Studentoppgaver (TN-IKBM) på forfatter "Skuland, Aase Vorre"
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Effects of protein enrichment in texture modified and minced fish products
Østebrød, Therese Netland (Masteroppgave/UIS-TN-IKBM/2020;, Master thesis, 2020-06-15)The aim of this thesis was to develop two protein enriched products based on haddock and silver smelt, reaching the level of total protein in the utilized fish raw material. Both products were enriched by whey protein ... -
Produksjon av fiskefarse produkter med alternative stivelser
Fagereng, Iselin (Bachelor thesis, 2021)Starch is one of the major ingredients that is incorporated into minced fish products due to its ability to modify the texture and improve the stability during refrigerated storage. Fish mince products were developed that ... -
Protein enrichment in minced fish products – using pea protein concentrates, salmon protein hydrolysate and hydrocolloids.
Gundersen, Ingvild (Master thesis, 2022)The world population is in rapid growth with demand for an improved utilization of already existing protein sources, along with development of new and sustainable ones. Therefore, the main objective of this thesis was to ... -
Texture modified and enriched products to elderly and people with dysphagia
Kvammen, Ingrid (Master thesis, 2021)The main aim for this thesis was to develop products with defined texture and viscosity properties for elderly people and dysphagia patients at Stavanger Universitets Sykehus (SUS). Two products were developed: 1) a texture ... -
Texture-modified salmon products for dysphagia patients
Baly, Andrea Sofie (Bachelor thesis, 2023)Consuming food plays an important role in a person's quality of life. Dysphagia is a medical condition where chewing and swallowing are difficult, and this condition is most common among the elderly. It can lead to ...