Sökning: "sustainable food"

Visar resultat 16 - 20 av 271 avhandlingar innehållade orden sustainable food.

  1. 16. Professional Food Purchasers’ Conceptions of Environmental Issues

    Författare :Kerstin Bergström; Göteborgs universitet; []
    Nyckelord :LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES; Environmental information; food supply system; sustainable development;

    Sammanfattning : .... LÄS MER

  3. 17. Sustainable Packaging of Organic Food: Myth or Reality?

    Författare :Helena Lindh; Förpackningslogistik; []
    Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Packaging; Features; Functions; Food; Organic; Life cycle; Eco; Sustainable Packaging; Development; Design;

    Sammanfattning : Previous research has argued that packaging has a great potential to contribute to sustainable development, but how to put this potential into practice is not yet fully explored. The theoretical foundation of the research presented is at the intersection of packaging logistics and sustainable development. LÄS MER

  4. 18. Sensory Quality and Consumer Perception of Wheat Bread : Towards Sustainable Production and Consumption. Effects of Farming System, Year, Technology, Information and Values

    Författare :Iwona Kihlberg; Einar Risvik; Lisbeth Johansson; Stefan Sahlstrøm; Uppsala universitet; []
    Nyckelord :LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES; Domestic sciences; Product quality; Production quality; Sustainability; Organic farming; Wheat; Organic Food; Bread; Milling; Breadmaking; Sensory analysis; Consumers; Information; Values; Food acceptance; Hushållsvetenskap; Domestic science and nutrition; Hushålls- och kostvetenskap;

    Sammanfattning : In order to study the effect of production systems aimed at sustainability on product quality and of sensory and non-sensory factors on product acceptance – the effect of farming system, year, milling and baking techniques on the sensory qualities of wheat bread as a model product was investigated using a descriptive test, and the effect of information and values on liking of bread using consumer tests.Whole wheat and white breads were baked with wheat grown in six lots in established conventional and organic farming systems in field trails, in two subsequent years for the white bread. LÄS MER

  5. 19. Faba bean foods: Structure and texture : Evaluation of faba bean component behaviours in different product matrices

    Författare :Klara Nilsson; Sveriges lantbruksuniversitet; Sveriges lantbruksuniversitet; []
    Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES;

    Sammanfattning : Faba bean (Vicia faba minor) is a cool-climate crop that could serve as a locally sourced sustainable ingredient in transition towards a more plant-based diet in temperate regions. Poor texture is one of the main aversion factors of plant-based foods, so this thesis characterised the functionality of faba bean components and their effect on structure and texture in different food matrices. LÄS MER

  7. 20. Sustainable agriculture : From global challenges to local land management

    Författare :John Livsey; Stefano Manzoni; Steve Lyon; Esteban Jobbágy; Stockholms universitet; []
    Nyckelord :LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES; LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES; NATURVETENSKAP; NATURAL SCIENCES; agriculture; irrigation; nutrients; soil properties; water management; fertilisation; Physical Geography; naturgeografi;

    Sammanfattning : Despite the success of agriculture management practices in increasing the availability of food needed to meet the requirements of the expanding global population, there are increasing demands placed on the resources on which the sector depends. Opportunities for the development of agricultural systems are constrained by increasing competition, from other sectors, for shared resources. LÄS MER