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Dissertation
Land tenure in a changing climate
(2023)
Climate change and extreme weather have far-reaching impacts on agriculture. They do not only affect agricultural production, but also fundamental assets that shape agricultural livelihoods. In this dissertation, I study the relation of weather and climate with agricultural land tenure in low- and middle-income countries. Secure access to land is of vital importance for farmers, but insecure tenure is a reality for millions of farmers around the globe. They are unsure whether they will be able to continue farming ...
Dissertation
Analysis of agricultural landscape transformation and cropping system diversification in southern Myanmar
(2023)
Myanmar's forests are rich in biodiversity and have significant potential for carbon reduction. Kyunsu Township in southern Myanmar is still covered by biodiverse tropical evergreen rainforests on the highlands and mangroves on the coastline, conserving carbon stocks. However, the expansion of croplands into these forests to meet the growing demand for food and crop income is a major driver of deforestation and loss of carbon sinks. Thus, balancing agricultural land use and natural resource conservation is vital for ...
Dissertation
Denaturation mechanism of whey protein by using the hot extrusion technology
(2022-02)
Milk proteins are one of the heat-sensitive nutritional components, especially whey proteins changing their structure through thermal treatment, consequently denaturizing and aggregating. The transformation of native whey proteins structure in presence of shear stress resulted in the microparticulation, which affected the functional properties. Many authors investigated these parameters with different conditions; however, understanding the combination of relevant parameters of the microparticulation process of whey ...
Dissertation
Process optimisation and non-destructive quality attributes monitoring during drying: A case study of celeriac slices and characterisation of its powder
(2023)
This study investigated strategies applied in drying technology to produce an optimised quality of plant-sourced food while considering environmental and sustainability aspects based on a case study of celeriac and powder, respectively. The I-optimal design of response surface methodology with 30 experiment runs was applied for process optimisation. Pre-drying treatments (blanching at 85 °C, 3 min; dipping in 1% citric acid solution, 3 min; no pre-drying treatment), drying temperatures (50, 60, and 70 °C), air ...