Sökning: "Food Industry"

Visar resultat 26 - 30 av 211 avhandlingar innehållade orden Food Industry.

1. 26. Slakt i takt : Klassformering vid de bondekooperativa slakterierna i Skåne 1908-1946

   Författare :Lars Hansson; Lars Olsson; Bengt Nilsson; Växjö universitet; []
   Nyckelord :HUMANIORA; HUMANITIES; Class; Capitalism; World System Theory; Food Industry; Producer Co-operative; Meat Packing Industry; Slaughter; Unions; Scan; Scania; Labour; Strike Breaking; Labour Process; Gender; Leonard Zeiler; Ystad; Tomelilla.; History; Historia; Historia; History;

   Sammanfattning : From the begiining of the 20th century producer co-operative bacon factories were established in the south of Sweden. In his thesis Lars Hansson studies how class relations were shaped and transformed within this rural industry. LÄS MER

3. 27. Bra mat och dåliga varor : Om förtroendefulla relationer och oroliga reaktioner på livsmedelsmarknaden

   Författare :Charlotta Ljungberg; Sociologi; []
   Nyckelord :SAMHÄLLSVETENSKAP; SOCIAL SCIENCES; Management of enterprises; Sociology; direct-marketing; consumer reaction; distrust; trust; food system; food consumption; management; Food and drink technology; Företagsledning; Sociologi; Livsmedelsteknik;

   Sammanfattning : This dissertation takes up the consequences of the transition from a traditional to a modern food system. According to some researchers, the modernization of food production has led to a crisis of confidence in today’s food system and consumers are said to experience alienation, gastro-anomie, and distrust towards food products (see Murcott, Mennell & Van Otterloo 1992; Fischler 1980; 1988). LÄS MER

4. 28. OPEN LEARNING IN LIFE SCIENCES – Studies of open educational resources in animal welfare and work-based learning in food science

   Författare :Anne Algers; Göteborgs universitet; []
   Nyckelord :NATURVETENSKAP; NATURAL SCIENCES; open educational resources; work-based learning; sustainable development; animal welfare; food quality; food science; cultural historical activity theory; design;

   Sammanfattning : The aim of this thesis is to explore ways of organising and supporting open learning in food science, food quality and animal welfare at the boundary between society, the university and other academic institutions. Two specific practices are explored, work-based learning (WBL) and the use of open educational resources (OER). LÄS MER

5. 29. Applications of Microwave Heating of Foods

   Författare :Birgitta Raaholt; RISE; []
   Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; NATURVETENSKAP; NATURAL SCIENCES; TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; modelling of microwave heating; microwave-assisted HTST processing; product quality.; heat transfer; microwave heating; microwave oven; heating uniformity; microwave cavity; tubular microwave in-flow processing;

   Sammanfattning : AbstractMicrowave heating of foods offers rapid and flexible heating both for consumer and industrial applications, with several advantages, such as reduced processing time (due to volumetric heating and reduced coming-up times (heating time required to reach the desired target temperature), selective heating, increased process flexibility and efficient heating (volumetric heating of the food does not require heating of a surrounding medium or package). However, successful installations requireknowledge in process design. LÄS MER

7. 30. Exploring the functionality of coconut proteins

   Författare :Borges Chambale; Livsmedelsteknik; []
   Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Coconut; coconut milk; extraction; proteins; emulsions; functional properties; denaturation; gels; yield stress; glass structure;

   Sammanfattning : At present, coconut proteins are discarded as a waste product by the coconut oil industry. If the range of applications of coconut proteins is to be expanded, their potential functionalities should be investigated. Emulsions and gels are of the greatest interest in food industry. LÄS MER