Sökning: "Food acceptance"

Visar resultat 1 - 5 av 27 avhandlingar innehållade orden Food acceptance.

  1. 1. 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 :AGRICULTURAL SCIENCES; LANTBRUKSVETENSKAPER; 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

  2. 2. Celiac disease in Swedish children and adolescents : variations in incidence and essentials of gluten-free eating with a youth perspective

    Författare :Cecilia Olsson; Ylva Mattsson Sydner; Claes Hallert; Umeå universitet; []
    Nyckelord :AGRICULTURAL SCIENCES; LANTBRUKSVETENSKAPER; LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES; Adolescent; Celiac disease; Focus groups; Gluten-free diet; Incidence; Infant feeding; Patient compliance; Primary prevention; Social Constructionism; Stigma; Domestic science and nutrition; Hushålls- och kostvetenskap; Kostvetenskap; Food and Nutrition;

    Sammanfattning : Background Sweden has experienced a unique epidemic of celiac disease (CD) in children younger than 2 years of age. The epidemic was partly explained by changes over time in infant feeding and indicated a multifactorial aetiology. LÄS MER

  3. 3. Every Injured has a Story to Tell : analysing organisational preconditions for occupational accidents in the Swedish food industry

    Författare :Christina Stave; Institutionen för produkt- och produktionsutveckling Chalmers University of Technology; []
    Nyckelord :ENGINEERING AND TECHNOLOGY; TEKNIK OCH TEKNOLOGIER; TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Accident; Food; Industry; Occupation; V Medicine; V Medicine;

    Sammanfattning : The continuing high frequency of occupational accidents in the Swedish food industry calls for new approaches in order to identify and describe the underlying factors. In the present thesis, therefore, occupational accidents were investigated from the operator’s perspective, in order to explore the organisational preconditions. LÄS MER

  4. 4. Technological Aspects of Preparing Porridges Made from Local Crops in Mozambique

    Författare :Irene Carvalho; Livsmedelsteknik; []
    Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Child malnutrition; consistency; complementary porridge; developing countries; energy density; carotenoids;

    Sammanfattning : Child malnutrition is one of the major health problems in many developing countries and involves many sectors such as health, agriculture and research. Malnutrition in infants usually develops during the introduction of complementary foods, due to a deficit of nutrients, low energy density and the poor bioavailability of vitamins and minerals leading, in turn, to an increase in the risk of disease and infant mortality. LÄS MER

  5. 5. Impregnation of Leaf Tissues and its Consequences on Metabolism and Freezing; Study on Vacuum Impregnation and Pulsed Electric Field Treatment

    Författare :Katarzyna Dymek; Livsmedelsteknik; []
    Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY;

    Sammanfattning : Freezing is a widely used method of preserving food products. Efforts are currently being directed towards improving the quality of the sensitive tissues of plant foods such as leaves, after freezing and thawing. LÄS MER