Blar i Doctoral theses (KBM) på forfatter "Wicklund, Trude"
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Cordia africana (Lam.) fruit and its uses
Gebreegziabher, Sarah Tewolde-Berhan (PhD Thesis;2014:2, Doctoral thesis, 2016-11-24)There are several underutilised and neglected species used as food in the world. These food sources are under threat of disappearing and their knowledge base being forgotten. One such plant is the Cordia africana. Though ... -
Modern sour beer production : mixed fermentations with yeast and lactic acid bacteria
Dysvik, Anna (PhD Thesis;2019:104, Doctoral thesis, 2019)Traditional sour beers are produced by spontaneous, mixed fermentations where numerous yeast and bacterial species are involved. One of the traits that separate sour beers from other beers is the high concentration of ... -
Natural and lactic acid bacteria fermentations of pastes of soybeans and soybean-maize blends : effect on nutritional quality, microbial diversity, food safety and consumer acceptance
Ng'ong'ola-Manani, Tinna Austen (PhD Thesis;2014:84, Doctoral thesis, 2014)Traditional Malawian diets are predominantly maize-based and have been associated with widespread inadequate intakes of several nutrients. In addition to maize, legumes are an important source of protein and other nutrients ... -
Tailoring microalgal biomass for food applications : fermented beverage as a case study
Carnovale, Giorgia (PhD Thesis;2022:19, Doctoral thesis, 2022)Microalgae are renowned as super-foods due to their unique nutritional profiles; however, their applications to human nutrition are still limited to nutraceuticals and food supplements. This is likely due to factors such ... -
Utilization of dried roselle calyces extract in fruit juice processing
Kilima, Beatrice Mgaya (PhD Thesis;2014:31, Doctoral thesis, 2014)There has been an increased consumption of fruit juice as consumers have become aware of the nutritional and health benefits of fruit juices. This increased consumption goes together with the growth of varieties of fruit ...