Sökning: "food chain"
Visar resultat 1 - 5 av 238 avhandlingar innehållade orden food chain.
1. Dynamically predicted shelf-life service : Exploring and evaluating a potential sustainable food supply chain innovation
Sammanfattning : Roughly one third of all the food produced worldwide goes to waste. The global goals for sustainable development set by the United Nations in 2015 call for a 50% reduction of food waste per capita by 2030. We thus face several major food waste challenges that need academic and practical attention. LÄS MER
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
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
3. Barley malt products for improved intestinal health
Sammanfattning : Barley is a good source of dietary fibre, particularly β-glucan and arabinoxylan, to increase formation of short-chain fatty acids (SCFAs). Butyric and propionic acid are involved in the preservation of colonic barrier function, thus decreasing the risk of inflammation. LÄS MER
4. Food traceability in regulated fresh food supply chains with an emphasis on the Swedish fishing industry
Sammanfattning : Food traceability is gaining increased attention in food companies and governmental authorities. This is because of the increase in legal and consumer requirements on ensuring food safety, quality and preservation of living resources. These requirements especially apply to the management of food traceability in regulated fresh food supply chains. LÄS MER
5. 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