Sökning: "food choice"
Visar resultat 21 - 25 av 134 avhandlingar innehållade orden food choice.
21. Solar Assisted Pervaporation (SAP) : A process using membrane pouches and solar energy for the dehydration and preservation of fruit juices in rural and remote areas
Sammanfattning : Drying has been used for thousands of years to preserve foods. One of the first methods used was open air sun drying which exposes foods directly to solar radiation and ambient air. This method is still used today around the world but it remains underdeveloped on the small-scale for two main reasons. LÄS MER
22. Multi-scale characterisation of pasta - Effects of raw materials on water absorption, water distribution, and microstructure
Sammanfattning : Pasta is a product with a long history, but is also still being developed today. Producers want to use new raw materials to make pasta more nutritious, less allergenic, and less dependent on durum wheat. All have in common that new raw materials shall not compromise the desired texture properties of cooked pasta such as the “al dente” feeling. LÄS MER
23. Food selection and fitness optimisation in insects
Sammanfattning : To optimise fitness is a continuous process which assists species survival in changing environments. Choosing an optimal diet is an essential part of the optimisation process and a key element of optimal foraging theory. LÄS MER
24. The Constitution of Consumption : Food Labeling and the Politics of Consumerism
Sammanfattning : The power dynamics of consumerism is an important aspect of contemporary consumer culture. Within the field of marketing and consumption, consumer culture theory (CCT) tends to understand power in terms of agency, the ability of consumers to emancipate from a market infused by the culture of consumerism. LÄS MER
25. Food choice in fallow deer – experimental studies of selectivity
Sammanfattning : In this thesis, I experimentally investigate feeding selectivity in fallow deer (Dama dama), with respect to plant secondary compounds, especially tannins, which can decrease the quality of foods. I found that fallow deer avoided foods with higher amounts of tannic acid and Quebracho tannin, even though the deer ate some high-tannin food. LÄS MER