Sökning: "cooking"
Visar resultat 1 - 5 av 193 avhandlingar innehållade ordet cooking.
1. Stories of masculinity, gender equality, and culinary progress : On foodwork, cooking, and men in Sweden
Sammanfattning : The general aim of this thesis is to use foodwork and cooking in Sweden as a way to better understand theoretical questions about men and masculinities. Paper I discusses how an increased public interest in elaborate cooking and gastronomy in Sweden, a country with a cultural idealization of gender equality, could explain why men in Sweden assume responsibilities for domestic cooking without feeling emasculated. LÄS MER
2. Modeling rural Vietnamese households' use of cooking fuels
Sammanfattning : AbstractA majority of rural households in the developing world still use solid biomass fuels for cooking, which has severe negative health effects, may be expensive, time consuming, and contributes to global warming. Options for interventions aimed at improving the energy situation for households include the dissemination of improved cook stoves (ICSs), increase of households possibilities to switch to more modern fuels, for example through subsidies for LPG, as well as increase of the rate of electrification. LÄS MER
3. Modifying Cooking Practices to Reduce the Formation of Heterocyclic Amines
Sammanfattning : Commonly cooked meat dishes contain heterocyclic amines (HAs) at ng/g levels. HAs are animal carcinogens, form DNA adducts in human tissues, and have been associated with increased risk of cancer in epidemiological studies, and it is thus recommended that human intake be decreased. LÄS MER
4. Xylan Reactions in Kraft Cooking : Process and Product Considerations
Sammanfattning : Xylan is the main hemicellulose in birch, eucalyptus, and most other hardwood species. During kraft pulping a series of chemical reactions and physical processes involving xylan takes place. LÄS MER
5. Heat and Mass Transfer in Impingement Cooking. Aspects of Food Quality
Sammanfattning : Hot air impingement is a special form of forced convection, where the air is focused through the use of nozzles at a surface. In combination with rather high air velocities, a jet like phenomenon can evolve, which when used in for example cooking can achieve high heat transfer capacities. An Impingement oven prototype was constructed. LÄS MER