Sökning: "Food consumption"
Visar resultat 11 - 15 av 343 avhandlingar innehållade orden Food consumption.
11. Sensory Quality and Consumer Perception of Wheat Bread : Towards Sustainable Production and Consumption. Effects of Farming System, Year, Technology, Information and Values
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
12. Mat, kärlek och metapraktik : En studie i vardagsmiddagskonsumtion bland ensamstående mödrar
Sammanfattning : The everyday dinner usually involves a number of different and sometimes conflicting ambitions that may include striving for self-fulfillment and striving to care for one’s family and society at large. To understand the consumption that occurs in connection with these ambitions, consumer researchers must understand the context surrounding the everyday dinner. LÄS MER
13. Valorization of herring filleting co-products to silage - Control of protein hydrolysis and lipid oxidation during ensilaging and possibilities for separating herring silage into multiple products
Sammanfattning : Industrial processing of herring ( Clupea harengus ) into convenience products such as fillets generates around 60% co-products being rich in both protein and n-3 polyunsaturated fatty acids (PUFAs). A promising cost-efficient strategy to valorize these raw materials into food and/or feed ingredients would be to apply ensilaging, i.e. LÄS MER
14. Antioxidants as potential anti-inflammatory components in processed meat products
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
15. What's Eating the Eater? Perspectives on the Everyday Anxiety of Food Consumption in Late Modernity
Sammanfattning : Consumers today are constantly showered with a vast array of different messages about what and how they should and should not eat in order to lead a healthy life. This bombardment has escalated over the last decades as various actors, such as representatives from the medical community and public policy makers, have increasingly stressed the connections between individuals’ food consumption habits and the state of their health. LÄS MER
