Sökning: "food state"

Visar resultat 1 - 5 av 188 avhandlingar innehållade orden food state.

1. 1. Shaping sustainable food systems : Local participation in addressing global challenges

   Författare :Aniek Hebinck; Line Gordon; Joost M. Vervoort; Stephan Barthel; Moya Kneafsey; Stockholms universitet; []
   Nyckelord :LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES; SAMHÄLLSVETENSKAP; SOCIAL SCIENCES; food systems; sustainability; food governance; transformative change; participatory processes; participation; civil society; niche level; food policy; urban food; urban agriculture; food poverty; imagined futures; foresight; Sustainability Science; vetenskap om hållbar utveckling;

   Sammanfattning : The current unsustainable trajectory of food systems puts the social and ecological processes and functions on which human flourishing depends at risk. This last decade has seen, on one hand, continued insistence on transformative action and on the other, uncertainty and instability with respect to traditional, established institutions, such as the state. LÄS MER

3. 2. Fighting For Food? : Investigating Food Insecurity as a Source of Urban Unrest

   Författare :Ida Rudolfsen; Hanne Fjelde; Halvard Buhaug; Idean Salehyan; Uppsala universitet; []
   Nyckelord :SAMHÄLLSVETENSKAP; SOCIAL SCIENCES; food insecurity; urban unrest; organizational networks; Johannesburg; South Africa; urban Africa; Peace and Conflict Research; Freds- och konfliktforskning;

   Sammanfattning : Under what conditions does food insecurity lead to urban unrest? This dissertation contributes to the burgeoning literature on this topic by introducing a multifaceted conceptualization of experienced food insecurity, and by developing a context-specific framework for food-related unrest. It investigates the effect of experienced food insecurity on citizens’ willingness to participate in unrest, and how a favourable structural context in the form of organizational networks moderates this relationship. LÄS MER

4. 3. Nätverksstaten : Statsbildningsprocesser och rumsliga praktiker i senmedeltidens Sverige ca 1440–1520

   Författare :Olov Lund; Dag Retsö; Janken Myrdal; Gabriela Bjarne Larsson; Sofia Gustafsson; Stockholms universitet; []
   Nyckelord :SAMHÄLLSVETENSKAP; SOCIAL SCIENCES; Sweden; 15th Century; Realm; State formation; Politics and government; Social Networks; Taxes; Travel; Spatiality; Space; Local community; Demography; Offices; County judges; Priests; Economic History; ekonomisk historia;

   Sammanfattning : Previous research has examined the late medieval Swedish state from a constitutional and ideological perspective and in terms of the juridical, fiscal, and military organizations. This thesis focuses on the much less known informal and practical-spatial side of the political system. LÄS MER

5. 4. Barley malt products for improved intestinal health

   Författare :Cristina Teixeira; Kemicentrum Centrum för preventiv livsmedelsforskning; []
   Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES; TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; MEDICIN OCH HÄLSOVETENSKAP; MEDICAL AND HEALTH SCIENCES; MEDICIN OCH HÄLSOVETENSKAP; MEDICAL AND HEALTH SCIENCES; short-chain fatty acids; β-glucan; arabinoxylan; steeping; β-glucan molecular weight; Barley; microbiota; malt; Barley; malt; steeping; Beta-glucan; beta-glucan molecular weight; Arabinoxylan; short-chain fatty acids; Microbiota;

   Sammanfattning : Barley is a good source of dietary fibre, particularly β-glucan and arabinoxylan, to increase formation of short-chain fatty acids (SCFAs). Butyric and propionic acid are involved in the preservation of colonic barrier function, thus decreasing the risk of inflammation. LÄS MER

7. 5. Emulsion formation and stability - Impact of the dispersed state of the emulsifier on emulsification

   Författare :Emma Magnusson; Livsmedelsteknik; []
   Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Emulsion; phospholipid; dispersed state; field flow fractionation; freeze-thaw stability;

   Sammanfattning : Emulsions find a variety of applications in for example food, cosmetics and pharmaceutical preparations. In order to obtain emulsions with desired properties it is important to understand how different factors, such as the properties of the emulsifier and the emulsification procedure, impact the final emulsion properties. LÄS MER