Sökning: "Food Losses"

Visar resultat 1 - 5 av 85 avhandlingar innehållade orden Food Losses.

1. 1. Environmental Imprint of Human Food Consumption : Linköping, Sweden 1870 - 2000

   Författare :Tina-Simone Schmid Neset; Ulrik Lohm; Susanne Kytzia; Linköpings universitet; []
   Nyckelord :LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES; food consumption; 19th and 20th century; Sweden; material flow analysis; MFA ; substance flow analysis; nitrogen; phosphorus; spatial imprint; lantbruk; miljöaspekter; livsmedelsindustri; livsmedelskonsumtion; markanvändning; Östergötland; 1800-talet; Food science; Livsmedelsvetenskap;

   Sammanfattning : Human food consumption has changed from the late 19th century to the turn of the millennium, and so has the need for resources to sustain this consumption. For the city of Linköping, situated in southeastern Sweden, the environmental imprint of an average inhabitant’s food consumption is studied from the year 1870 to the year 2000. LÄS MER

3. 2. Cross-Processing Fish Co-Products with Plant Food Side Streams or Seaweeds Using the pH-Shift Method - a new sustainable route to functional food protein ingredients stable towards lipid oxidation

   Författare :Jingnan Zhang; Chalmers tekniska högskola; []
   Nyckelord :LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES; TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; valorization; pomaces; protein techno-functionality; press cakes; by-products; fish protein; fruit; natural antioxidants; lipid oxidation; berry; protein gels;

   Sammanfattning : The seafood value chain is highly inefficient as 50-60% of the fish weight end up as co-products in the filleting operation. Despite their abundance in high-quality proteins, fish co-products mainly go to low value products such as fodder. The pH-shift process, i.e. LÄS MER

4. 3. Food Packaging for Sustainable Development

   Författare :Helén Williams; Fredrik Wikström; Ole Jørgen Hanssen; Karlstads universitet; []
   Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Packaging; sustainable development; service perspective; food losses; food waste; consumer interaction; life cycle assessment - LCA; consumer value; Miljö- och energisystem; Environmental and Energy Systems;

   Sammanfattning : Packaging has been on the environmental agenda for decades. It has been discussed and debated within the society mainly as an environmental problem. Production, distribution and consumption of food and drinks contribute significant to the environmental impact. However, consumers in the EU waste about 20% of the food they buy. LÄS MER

5. 4. Food for Thought : Essays on Green Public Procurement and the Market for Organic Food

   Författare :Hanna Lindström; Sofia Lundberg; Tommy Lundgren; Janne Tukiainen; Umeå universitet; []
   Nyckelord :SAMHÄLLSVETENSKAP; SOCIAL SCIENCES; Organic food policy; agricultural policy; Green Public Procurement; environmental policy; consumer demand; demand system; price transmission; survey data; retail scanner data;

   Sammanfattning : Paper [I] In this paper, we study a Green Public Procurement (GPP) policy decided by the Swedish government in 2006, stating objectives related to organic farming. The policy aims to increase the public sector's organic food purchases, in order to incentivise Swedish farmers to convert to organic practices, thereby contributing to national environmental quality objectives. LÄS MER

7. 5. Loss Minimisation in Dynamic Food Processes

   Författare :Marcus Henningsson; Livsmedelsteknik; []
   Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Livsmedelsteknik; Food and drink technology; Teknik; Technological sciences; CFD; dual plane ERT; ERT; waste minimisation; loss; milk; density; sensor fusion; multivariate calibration; electrical resistance tomography; dairy process; turbidity; conductivity;

   Sammanfattning : The overall aim of the present work was to reduce losses during product changes or during rinsing in continuous food processing, with particular attention to dairy plants. The concept of sensor fusion of common process instruments was implemented as a tool to monitor the milk and fat concentrations in a dairy processing line. LÄS MER