Sökning: "fruit and vegetable"

Visar resultat 1 - 5 av 37 avhandlingar innehållade orden fruit and vegetable.

  1. 1. Low-hanging fruit : Measures to reduce fruit and vegetable waste at supermarkets

    Författare :Lisa Mattsson; Helén Williams; Casper Boks; Karlstads universitet; []
    Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; food waste; retail; supermarket; fruit and vegetable; causes; measures; employees; Miljö- och energisystem; Environmental and Energy Systems;

    Sammanfattning : More than 30 percent of the food produced for human consumption is lost or wasted globally. This leads to a significant environmental impact in terms of inefficient use of natural resources, as well as economic costs and social and moral issues. LÄS MER

  3. 2. Consuming and Communicating Fruit and Vegetables : A Nation-Wide Food Survey and Analysis of Blogs among Swedish Adults

    Författare :Anna-Mari Simunaniemi; Margaretha Nydahl; Agneta Andersson; Helena Sandberg; Liisa Valsta; Uppsala universitet; []
    Nyckelord :fruit and vegetables; 24-h recall; food frequency questionnaire; discourse analysis; cluster analysis; communication; blogs; Culinary Arts and Meal Science; Måltidskunskap; Kostvetenskap; Food; Nutrition and Dietetics;

    Sammanfattning : The aim of this thesis was to investigate fruit and vegetable (F&V) consumption among Swedish adults and to use F&V-related perceptions for audience segmentation. Further, the aim was to identify motives and approaches of F&V bloggers, as well as to analyze F&V-related online discourses. LÄS MER

  4. 3. Effects of Antioxidants and Pro-oxidants on Oxidative Stress and DNA Damage using the Comet Assay : Studies on Blood Cells from Type 2 Diabetes Subjects and Mouse Lymphoma Cells

    Författare :Rikard Åsgård; Björn Hellman; Leif Busk; Uppsala universitet; []
    Nyckelord :MEDICIN OCH HÄLSOVETENSKAP; MEDICAL AND HEALTH SCIENCES; metabolic syndrome; fruit and vegetable intake; plasma antioxidants; beta-carotene; alpha-tocopherol; inflammation; oxidative DNA damage; lipid peroxidation; mouse lymphoma assay; ROS; nucleotide pool; viability; DNA dye; Toxicology; Toxikologi;

    Sammanfattning : Diet and oral supplements comprise two distinct sources of antioxidants known to prevent oxidative stress. Beneficial effects from antioxidants have been seen for patients at risk for type 2 diabetes.The aim of this thesis was to evaluate the positive effects of antioxidants against oxidative stress and DNA damage in type 2 diabetes subjects. LÄS MER

  5. 4. Prevalence and Correlates of Health Risk Behaviors among High School Adolescents in Iran : With focus on Water-pipe Smoking, Suicide Ideation, Physical Activity and Nutrition

    Författare :Reza Ziaei; Eija Viitasara; Reza Mohammadi; Mittuniversitetet; []
    Nyckelord :MEDICIN OCH HÄLSOVETENSKAP; MEDICAL AND HEALTH SCIENCES; Global Youth Tobacco Survey; High school students; Iran; Waterpipe hookah smoking; Student health; Suicide ideation; Global School- Based Student Health Survey; Physical activity; Physical inactivity; Sedentary behavior; Fruit intake; Vegetable intake.;

    Sammanfattning : Background: Adolescence is a transitional stage from childhood into adulthood and many habits, with long-term implications for health, from this period of life can continue into adulthood. Identifying risk factors related to health risk behaviors is therefore an important part of health promotion. LÄS MER

  7. 5. The Physicochemical and Sensory Properties of Fruit and Vegetable Fibre Suspensions - The Effect of Fibre Processing and its Addition to Low-Fat Sausages

    Författare :Hanna Bengtsson; Livsmedelsteknik; []
    Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; physicochemical properties; carrot; apple; potato pulp; tomato; sensory perception; low-fat sausages; texture; heat treatment; homogenisation; Dietary fibre suspensions;

    Sammanfattning : Due to the health effects of dietary fibre, as well as its water-holding capacity (WHC), food products are commonly fortified with fibre-rich sources. However, to be able to design food products with specific textural properties that also appeal to the consumer, it is important to understand and to characterise the physicochemical and chemical properties of the fibre. LÄS MER