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Visar resultat 1 - 5 av 121 avhandlingar som matchar ovanstående sökkriterier.

1. 1. Upcycled food : a strategy for food waste management and a challenge for food choice motives

   Författare :Hanieh Moshtaghian; Sheila Skeaff; Högskolan i Borås; []
   Nyckelord :LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES; upcycled food; waste-to-value food; upcycled food choice motives; upcycled food nutritional characteristics; upcycled food environmental characteristics; upcycled bread; Resource Recovery; Resursåtervinning;

   Sammanfattning : .... LÄS MER

3. 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

   Författare :Jingnan Zhang; Chalmers tekniska högskola; []
   Nyckelord :LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES; TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; valorization; pomaces; protein techno-functionality; press cakes; by-products; fish protein; fruit; natural antioxidants; lipid oxidation; berry; protein gels;

   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

4. 3. Dynamically predicted shelf-life service : Exploring and evaluating a potential sustainable food supply chain innovation

   Författare :Malin Göransson; Förpackningslogistik; []
   Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Supply chain; Packaging logistics; Food quality; Food waste; Sustainable innovation; supply chain; Packaging logistics; Food quality; Food waste; Sustainable 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

5. 4. Föreställningar om mat och ätande : Risk, kropp, identitet och den "ifrågasatta" maten i vår tid

   Författare :Marie-Louise Stjerna; Sonja Olin Lauritzen; Cecilia Fredriksson; Stockholms universitet; []
   Nyckelord :SAMHÄLLSVETENSKAP; SOCIAL SCIENCES; food; eating; social representations; photo-elicitation interviews; risk; the body; identity; Education; Pedagogik; pedagogik; Education;

   Sammanfattning : In Western society, food is debated and in various ways contested. Social science research has described various cultural imperatives related to food and choices of diet, that raises questions about how people understand issues of food and eating in their everyday lives. LÄS MER

7. 5. Food hypersensitivity among schoolchildren : prevalence, Health Related Quality of Life and experiences of double-blind placebo-controlled food challenges

   Författare :Åsa Strinnholm; Rönmark Eva; Viveca Lindh; Linnéa Hedman; Inger Kull; Umeå universitet; []
   Nyckelord :MEDICIN OCH HÄLSOVETENSKAP; MEDICAL AND HEALTH SCIENCES; Epidemiology; food-induced symptoms; food-reintroduction; interview;

   Sammanfattning : Background: The prevalence of reported food hypersensitivity among children has increased in Western countries. However, the prevalence varies largely due to differences in methods used in different studies. Double-blind placebo-controlled food challenge (DBPCFC) is the most reliable method to verify or exclude food hypersensitivity. LÄS MER