Sökning: "Food cultures"
Visar resultat 1 - 5 av 59 avhandlingar innehållade orden Food cultures.
1. Food Cultures in Sápmi : An interdisciplinary approach to the study of the heterogeneous cultural landscape of northern Fennoscandia AD 600–1900
Sammanfattning : The aim of this thesis is to highlight the heterogeneous cultural landscape in Sápmi through the study of food. By studying food and the choices of specific foodstuffs in Sápmi AD 600–1900, a greater understanding can be gained on the history of this area during the period. LÄS MER
2. Fermented probiotic beverage based on quinoa : Functionality, hygiene, and health effects
Sammanfattning : White quinoa grains were used as a source of novel beneficial microorganisms and as a matrix for development of a fermented plant-based drink. Studies on the quinoa grain microbiota were performed by applying spontaneous fermentation to allow isolation of autochthonous Lactiplantibacillus strains with potential to be used as starter cultures. LÄS MER
3. Lactobacillus in semi-hard cheese and their use as adjunct cultures
Sammanfattning : The microflora of Herrgård cheese produced at three dairies was compared after three and six months maturation. The microflora of cheeses from two of the dairies was dominated by a spontaneous microflora of Lactobacillus after three months of ripening, while starter bacteria still dominated in cheese from the third dairy after six months. LÄS MER
4. The market hall revisited : Cultures of consumption in urban food retail during the long twentieth century
Sammanfattning : In today’s consumption landscape the market hall is a place of luxury and authenticity. However, the idea of the market hall has changed several times during the nineteenth and twentieth centuries. LÄS MER
5. Microbiological food safety of cheese produced in Swedish small-scale dairies : characteristics, growth and enterotoxin production of Staphylococcus aureus
Sammanfattning : The number of small-scale dairies in Sweden has increased during the past decade. Current agricultural policy encourages such small-scale production and various ways to help producers have been proposed. Combining traditional cheese making and good product safety is a challenge, since several human pathogens pose a hazard in the products. LÄS MER