Sökning: "sustainable food"

Visar resultat 21 - 25 av 271 avhandlingar innehållade orden sustainable food.

  1. 21. Antioxidants as potential anti-inflammatory components in processed meat products

    Författare :Stina Burri; Avdelningen för livsmedel och läkemedel; []
    Nyckelord :LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES; TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Plant phenols; Processed meat; Colorectal cancer CRC ; Inflammation;

    Sammanfattning : In 2015, the World health organisation (WHO) released a press statement together with the International Agency for Research in Cancer (IARC) classifying processed meat as carcinogenic. Since then, research in this area has been focused on finding the underlying mechanism(s) responsible for the link between processed meat and the increased prevalence of colorectal cancer. LÄS MER

  3. 22. Ungdomars matval – erfarenheter, visioner och miljöargument i eget hushåll

    Författare :Ann Parinder; Göteborgs universitet; []
    Nyckelord :LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES; Home Economics; Adolescent; Climate; Choices of food; everyday life; moving from home; sustainable development; internal conversation;

    Sammanfattning : The aim of this thesis is to increase the knowledge of how young people, who have recently formed their own household, reason about and present their food choices. The study sheds light on the process the young people become a part of when food choices are made and food habits established. LÄS MER

  4. 23. Genetic engineering of Yarrowia lipolytica for the sustainable production of food oils

    Författare :Oliver Konzock; Chalmers tekniska högskola; []
    Nyckelord :LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES; NATURVETENSKAP; NATURAL SCIENCES; TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; NATURVETENSKAP; NATURAL SCIENCES; NATURVETENSKAP; NATURAL SCIENCES; triacyclglycerols; RNA-seq; tolerance; cocoa butter; hydrolysate; yeast; desaturase; filamentation;

    Sammanfattning : The human population and its demand for food oils is constantly growing. However, increasing food oil production currently requires the deforestation of mostly tropical rainforests to allow the plantation of oil crops. LÄS MER

  5. 24. Harnessing the potential of filamentous fungi for sustainable and healthy food system

    Författare :Neda Rousta; Mohammad J Taherzadeh; Duu-Jong Lee; Högskolan i Borås; []
    Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; sustainable food system; mycoprotein; bioactive compounds; L-carnitine; submerged fermentation; healthy food; edible filamentous fungi; Resource Recovery; Resursåtervinning;

    Sammanfattning : Food systems have the potential to improve human health while contributing to environmental sustainability; however, they are currently endangering both. The current food system, which is often based on animal farming, is responsible for global greenhouse gas emissions, and increases the incidence of, and mortality from, non-communicable diseases. LÄS MER

  7. 25. Sensory qualities and culinary utility of produce : a path towards sustainable gastronomy

    Författare :Magnus Westling; Åsa Öström; Stefan Wennström; Michael Bom Frøst; Örebro universitet; []
    Nyckelord :SAMHÄLLSVETENSKAP; SOCIAL SCIENCES; Culinary action; culinary arts; cultivated diversity; food design; food science; gastronomic potential; gastronomy; gray peas; meal science; sensory science;

    Sammanfattning : The underlying assumption throughout this thesis is that the continuity of a cultivated diversity can be strengthened by investigating its sensory qualities and specifying particular culinary utilities of landraces and cultivars. How can a foodstuff’s sensory qualities and culinary utility be explored, tested, and refined together with the food industry and the public meal? This thesis aims to create a path toward sustainable gastronomy with greater sensory variation that originate from a cultivated diversity. LÄS MER