The key elements of sourdough fermentation are the presence of active lactic acid bacteria (LAB) and yeast. Sourdough fermentation originates from the ancient Egypt. One theory concerning its onset states that a portion of bread dough was set aside to be baked at a later date and started to ferment spontaneously.Sourdough may contain a wide variety of microorganisms, mainly dominated by LAB and yeast. There are over 50 species of LAB that has been identified in various sourdoughs and more than 20 species of yeast. Sourdough fermentation has been shown to have various impacts on baked cereal good, most of which are attributed to LAB.This study addresses some effects of LAB from fermented milk products in sourdough and sourdough bread.

The key elements of sourdough fermentation are the presence of active lactic acid bacteria (LAB) and yeast. Sourdough fermentation originates from the ancient Egypt. One theory concerning its onset states that a portion of bread dough was set aside to be baked at a later date and started to ferment spontaneously.Sourdough may contain a wide variety of microorganisms, mainly dominated by LAB and yeast. There are over 50 species of LAB that has been identified in various sourdoughs and more than 20 species of yeast. Sourdough fermentation has been shown to have various impacts on baked cereal good, most of which are attributed to LAB.This study addresses some effects of LAB from fermented milk products in sourdough and sourdough bread.

The key elements of sourdough fermentation are the presence of active lactic acid bacteria (LAB) and yeast. Sourdough fermentation originates from the ancient Egypt. One theory concerning its onset states that a portion of bread dough was set aside to be baked at a later date and started to ferment spontaneously.Sourdough may contain a wide variety of microorganisms, mainly dominated by LAB and yeast. There are over 50 species of LAB that has been identified in various sourdoughs and more than 20 species of yeast. Sourdough fermentation has been shown to have various impacts on baked cereal good, most of which are attributed to LAB.This study addresses some effects of LAB from fermented milk products in sourdough and sourdough bread.

The key elements of sourdough fermentation are the presence of active lactic acid bacteria (LAB) and yeast. Sourdough fermentation originates from the ancient Egypt. One theory concerning its onset states that a portion of bread dough was set aside to be baked at a later date and started to ferment spontaneously.Sourdough may contain a wide variety of microorganisms, mainly dominated by LAB and yeast. There are over 50 species of LAB that has been identified in various sourdoughs and more than 20 species of yeast. Sourdough fermentation has been shown to have various impacts on baked cereal good, most of which are attributed to LAB.This study addresses some effects of LAB from fermented milk products in sourdough and sourdough bread.

The key elements of sourdough fermentation are the presence of active lactic acid bacteria (LAB) and yeast. Sourdough fermentation originates from the ancient Egypt. One theory concerning its onset states that a portion of bread dough was set aside to be baked at a later date and started to ferment spontaneously.Sourdough may contain a wide variety of microorganisms, mainly dominated by LAB and yeast. There are over 50 species of LAB that has been identified in various sourdoughs and more than 20 species of yeast. Sourdough fermentation has been shown to have various impacts on baked cereal good, most of which are attributed to LAB.This study addresses some effects of LAB from fermented milk products in sourdough and sourdough bread.

The key elements of sourdough fermentation are the presence of active lactic acid bacteria (LAB) and yeast. Sourdough fermentation originates from the ancient Egypt. One theory concerning its onset states that a portion of bread dough was set aside to be baked at a later date and started to ferment spontaneously.Sourdough may contain a wide variety of microorganisms, mainly dominated by LAB and yeast. There are over 50 species of LAB that has been identified in various sourdoughs and more than 20 species of yeast. Sourdough fermentation has been shown to have various impacts on baked cereal good, most of which are attributed to LAB.This study addresses some effects of LAB from fermented milk products in sourdough and sourdough bread.

The key elements of sourdough fermentation are the presence of active lactic acid bacteria (LAB) and yeast. Sourdough fermentation originates from the ancient Egypt. One theory concerning its onset states that a portion of bread dough was set aside to be baked at a later date and started to ferment spontaneously.Sourdough may contain a wide variety of microorganisms, mainly dominated by LAB and yeast. There are over 50 species of LAB that has been identified in various sourdoughs and more than 20 species of yeast. Sourdough fermentation has been shown to have various impacts on baked cereal good, most of which are attributed to LAB.This study addresses some effects of LAB from fermented milk products in sourdough and sourdough bread.

Introduktion. Ishockey a?r en sport da?r skador a?r vanligt fo?rekommande. Oftast uppsta?r skador under matcher och ljumskskador a?r bland de vanligast fo?rekommande skadorna hos ba?de ma?n och kvinnor som spelar ishockey.

I masteroppgaven Et blikk på dirigentens prøveteknikk ser jeg på hvordan en dirigent danner sin egen prøveteknikk gjennom tre ulike produksjoner. For å skape en god prøveteknikk er det viktig å tenke på flere parametre når man arbeider med ensemblene man dirigerer. Repertoarvalg, tidsrammer og besetning påvirker hvordan man som dirigent velger å forberede seg og gjennomføre prøver med profesjonelle ensembler. I tillegg skal prøveteknikken hjelpe dirigenten å nå sine kunstneriske ambisjoner og mål.Grunnlaget for denne oppgaven er tre kunstneriske produksjoner hvor jeg har dirigert ensemblene Gävle Symfoniorkester, Norrbotten Neo og Musikkhøgskolens Blåseorkester. Dette er utdrag fra den kunstneriske praksisen jeg har hatt gjennom mastergradsstudiet i dirigering ved Musikkhøgskolen i Piteå, Luleå tekniska universitet.

Title: To make a living by library music; Opportunities and prerequisites. The purpose of this essay is to investigate how a music producer or composer can achieve placement of his or her music in commercials, TV-shows, computer games, and other media. What is required to make a living by composing and producing music today? This is a qualitative study made by interviewing six persons, who all in some way work with this kind of music. The result shows that in order to reach out and place the music, an active net working, a deep knowledge in music production, in a wide range of music genres, is crucial.

Product development is a risky business; many products never yield profit, but it is also ne-cessary for a company?s survival in a competitive business where the costumers change their requests constantly. Consumer-led product development is developed from the wish to fill the consumer?s needs and expectations and thereby be more likely to succeed. Lindell?s Gårdsslakteri AB is a local slaughter and meat processor in Västergötland.

To enjoy the richness of the grazing cows and high yield during the summers, even during the winter, cheese has been the way to store milk for thousands of years. Nowadays yield is high all year around and the cheese production is possible during all seasons. The aim of this paper is to investi-gate how and why the seasons influence taste and texture of pressed and ripened cheese. Milk is composed of proteins, fat, lactose and water but contains also a lot of vitamins. The quality of milk is very important for the final constitution of cheese.

Den senaste trenden inom flygvapenindustrin är utveckling av obemannade farkoster. Den svenska vapenindustrikoncernen Saab AB följer denna trend i och med den stundande introduktionen av företagets obemannade helikopter Skeldar V-150. Som ett led i vidareutvecklingen av detta system finns planer på att även lansera en marin variant, kallad Skeldar M. Tanken med denna marina variant är att möjliggöra fullständigt autonoma Starter och landningar från fartyg. För att kunna genomföra detta på ett tryggt sätt även i hårt väder krävs att helikoptern hålls säkrad på fartygsdäcket såväl innan start som efter landning.Uppgiften för detta arbete har varit att ta fram koncept för hur ett sådant säkringssystem skulle kunna se ut.

Den senaste trenden inom flygvapenindustrin är utveckling av obemannade farkoster. Den svenska vapenindustrikoncernen Saab AB följer denna trend i och med den stundande introduktionen av företagets obemannade helikopter Skeldar V-150. Som ett led i vidareutvecklingen av detta system finns planer på att även lansera en marin variant, kallad Skeldar M. Tanken med denna marina variant är att möjliggöra fullständigt autonoma Starter och landningar från fartyg. För att kunna genomföra detta på ett tryggt sätt även i hårt väder krävs att helikoptern hålls säkrad på fartygsdäcket såväl innan start som efter landning.Uppgiften för detta arbete har varit att ta fram koncept för hur ett sådant säkringssystem skulle kunna se ut.

Den senaste trenden inom flygvapenindustrin är utveckling av obemannade farkoster. Den svenska vapenindustrikoncernen Saab AB följer denna trend i och med den stundande introduktionen av företagets obemannade helikopter Skeldar V-150. Som ett led i vidareutvecklingen av detta system finns planer på att även lansera en marin variant, kallad Skeldar M. Tanken med denna marina variant är att möjliggöra fullständigt autonoma Starter och landningar från fartyg. För att kunna genomföra detta på ett tryggt sätt även i hårt väder krävs att helikoptern hålls säkrad på fartygsdäcket såväl innan start som efter landning.Uppgiften för detta arbete har varit att ta fram koncept för hur ett sådant säkringssystem skulle kunna se ut.